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.
Ho, K. K. H. Y., Schroën, K., San Martín-González, M. F., & Berton-Carabin, C. C. (2018). Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions. Food Hydrocolloids, 81, 180-190. https://doi.org/10.1016/j.foodhyd.2018.02.033