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The effects of whey protein isolate (WPI)‐pectin pre‐emulsified vegetable oil on the physicochemical properties and microstructure of low‐fat yogurt (LFY) were investigated by particle size distribution, water‐holding capacity (WHC), texture, rheology, electron microscopy, storage stability, and sensory analysis. The vegetable oil was pre‐emulsified into two types of emulsions, a mixed emulsion (ME:...