# Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism

> Research article (Gels, 2022) · cited 31× · AI/ML

**Wikidata**: [openalex:W4221022643](https://www.wikidata.org/wiki/openalex:W4221022643)  
**Source**: https://4ort.xyz/entity/comparative-study-of-heat-and-enzyme-induced-emulsion-gels-formed-by-gelatin-and-whey-protein-isolate-physical-propertie