# 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

**Wikidata**: [openalex:W4388527264](https://www.wikidata.org/wiki/openalex:W4388527264)  
**Source**: https://4ort.xyz/entity/whey-protein-based-high-internal-phase-emulsion-gel-characterization-and-its-effect-on-the-textural-and-melting-properti