# Fabrication of double emulsion gel using monoacylglycerol and whey protein concentrate: The effects of primary emulsion gel fraction and particle size

> Research article (Journal of Food Engineering, 2022) · cited 14× · AI/ML

**Wikidata**: [openalex:W4308260195](https://www.wikidata.org/wiki/openalex:W4308260195)  
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