Modern food emulsions prepared entirely with plant-grown products are attracting increased market share as they offer routes to sustainable food supplies as well as healthy products. Applications include drinks and other products with various amounts of oil and stabiliser. Pea proteins are attractive for these applications as they provide for low allergenicity. Recent studies with scattering methods, confocal microscopy and rheological measurements have identified several interesting properties with large amounts of protein in the continuous water phase that cause complex flow behaviour with a yield stress and time dependent moduli. This proposal will investigate this behaviour with rheoSAXS measurements that should provide understanding and lead to improvements for materials where rheology is crucial both in processing and for ‘mouth feel’ when consumed.