• Whey-plant protein-based emulsions had high physicochemical stability. • Whey and plant protein blend-based interfaces were viscoelastic while casein-based interfaces were relatively viscous. • Whey-plant and plant-plant protein blends behaved synergistically leading to enhanced emulsion stability. • Sodium caseinate-plant protein-based emulsions were physically unstable.
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Ho et al. (2018) studied this question.
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