We described these two points more clearly. The thermal analysis technique applies high temperatures in the samples due to this thermal stability of the emulsion associated with phytic acid decreased.
From the experimental results that phytic acid will decrease the thermal stability of the emulsion, but at line 220 mention that phytic acid has the effect of lipid peroxidation and therefore can be added as an anti-oxidant in the emulsion. So we recommend authors to describe these two points much clearer.