In baking, can you use dough strengtheners and crumb softeners together ( are they opposites or independent)?

For example, I found this site: https://bakerpedia.com/ingredients/dough-conditioner-ingredients/

And it seems like if I wanted to both reduce starch retrogradation, but also have better gas retention (which I believe means trapping bubbles more effectively), could I use a mix of emulsifiers that are crumb softeners and dough strengtheners? Or do they counteract each other?

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