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Dynamic high‐pressure microfluidization (DHPM) has attracted increasing interest in food macromolecule modification, which has been used in the preparation of nanoemulsions, gel‐like soy protein emulsions, and nanocelluloses. This study explored the effects of DHPM under 0, 40, 80, 120, and 160 MPa with the addition of rutin on the physical, structural, rheological, and morphological characteristics...