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The aggregation of protein-stabilised emulsions leads to the formation ofemulsion gels. These soft solids are classically envisioned as droplet-filledmatrices. Here however, it is assumed that protein-coated sub-micron dropletscontribute to the network formation in a similar way to proteins. Emulsion gelsare thus envisioned as composite networks made of proteins and droplets.Emulsion gels with a wide range of composition are prepared and theirviscoelasticity and frequency dependence are measured. Their rheologicalbehaviours are then analysed and compared with the properties of pure gelspresented in the first part of this study. The rheological behaviour ofemulsion gels is shown to depend mostly on the total volume fraction, while thecomposition of the gel indicates its level of similarity with either puredroplet gels or pure protein gels. These results converge to form an emergingpicture of protein-stabilised emulsion gel as intermediate between droplet andprotein gels. This justifies a posteriori the hypothesis of composite networks,and opens the road for the formulation of emulsion gels with fine-tunedrheology.

Rheology of protein-stabilised emulsion gels envisioned as composite networks. 2 -- Framework for the study of emulsion gels