We studied the large amplitude oscillatory shear (LAOS) behavior of water-in-water (W/W) emulsions stabilized by 0.25 wt% basil seed gum (BSG) + 0.5, 1, 2 wt% waxy corn starch (WCS) and 0.2 wt% BSG +0.5, 1, 2 wt% high pressure treated waxy corn starch (HWCS). At each BSG level, increasing concentrations of WCS and HWCS resulted in a notable decrease in nonlinearity, while the shear thickening factors and strain stiffening values increased. Additionally, the values of G\\\\\\\\\\\\\\\"3/G\\\\\\\\\\\\\\\"1 were significantly lower than those of G′3/G′1.

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