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Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese
Research article (Food and Bioprocess Technology, 2023) · cited 14× · AI/ML
Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese
Summary
Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese is a scholarly article[1].
Key Facts
Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese. Retrieved May 24, 2026, from https://4ort.xyz/entity/whey-protein-based-high-internal-phase-emulsion-gel-characterization-and-its-effect-on-the-textural-and-melting-properti
MLA“Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/whey-protein-based-high-internal-phase-emulsion-gel-characterization-and-its-effect-on-the-textural-and-melting-properti.
BibTeX@misc{4ortxyz_whey-protein-based-high-internal-phase-emulsion-gel-characterization-and-its-effect-on-the-textural-and-melting-properti_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese}}, year = {2026}, url = {https://4ort.xyz/entity/whey-protein-based-high-internal-phase-emulsion-gel-characterization-and-its-effect-on-the-textural-and-melting-properti}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese — https://4ort.xyz/entity/whey-protein-based-high-internal-phase-emulsion-gel-characterization-and-its-effect-on-the-textural-and-melting-properti (retrieved 2026-05-24)
