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Agriculture & Biology

emulsions
proteins
droplets
fractionation
drying
whey protein
water
whey protein isolate
ingredients
Lupinus
protein isolates
soy protein isolate
spray drying
stomach
meat analogs
heat
starch
shears
Lactobacillus plantarum
functional properties
digestion
emulsifying
gels
kinetics
wheat gluten
oils
water content
pea protein
calcium caseinate
temperature
meat
galactosidases
methodology
emulsifiers
soy protein
food grades
baking
peas
breads
plant proteins
probiotics
films (materials)
dietary fiber
protein concentrates
biopolymers
air
purity
blended foods
water binding capacity
viscosity
water holding capacity
droplet size
inactivation
shear stress
microstructure
dough
bubbles
pepsin
encapsulation
diffusivity
coatings
protein sources
exergy
foods
gluten
maltodextrins
viability
energy
seeds
lipids
rheology
pellets
lactoglobulins
frying
mushrooms
texture
lipolysis
carbohydrates
protein aggregates
dairy protein
legumes
casein
adsorption
enzymes
sodium caseinate
freeze drying
lipid bodies
flavor
rehydration
powders
pectins
arabinoxylan
hydrolysis
mass transfer
foams
galactooligosaccharides
pretreatment
algae
prediction
plant source protein

Medicine & Life Sciences

Emulsions
Food
Water
Proteins
Oils
Soybean Proteins
Temperature
Starch
Peas
Membranes
Microfluidics
Hot Temperature
Meat
Stomach
Glutens
Lactobacillus plantarum
Biopolymers
Caseins
Digestion
Triticum
Galactosidases
Gels
Air
Chenopodium quinoa
Lipids
Bread
Viscosity
Plant Proteins
Static Electricity
Adsorption
Rheology
Seeds
Heating
Hydrolysis
Probiotics
Oligosaccharides
Pepsin A
Anisotropy
Agaricales
Fats
Flour
Lactoglobulins
Lipolysis
Lab-On-A-Chip Devices
Carbohydrates
Lupinus
Lactose
Food Industry
Proteolysis
Freeze Drying
Powders
Dietary Fiber
Thermodynamics
Fluid Therapy
Enzymes
Fabaceae
Pressure
Ultrafiltration
Equipment and Supplies
Technology
Surface-Active Agents
Glass
Daucus carota
Freezing
Brassica
Whey Proteins
Helianthus
X Ray Tomography
Food Handling
Lasers
Iron
Centrifugation
Hordeum
Trehalose
Suspensions
Surface Tension
Hydrophobic and Hydrophilic Interactions
Cooking
Salts
Hydrodynamics
Cell Wall
Lycopersicon esculentum
Chromatography
Ethanol
Calorimetry
Milk
Snacks
Particle Size
Distillation
Isoflavones
Gases
Steam

Chemical Compounds

Emulsions
Water
Proteins
Membranes
Microfluidics
Emulsification
Oils
Fractionation
Drying
Coalescence
Suspensions
Kinetics
Packed beds
Adsorption
Soybean Proteins
Moisture
Starch
Surface-Active Agents
Fouling
Galactosidases
Oligosaccharides
Ultrafiltration
Spray drying
Glutens
Gels
Viscosity
Dairies
Beer
Isoflavones
Free volume
Meats
Seed
Hydrolysis
Microfiltration
Biopolymers
Temperature
Flavors
Polymers
Demulsification
Surface tension
Rheology
Lipids
Chromatography
Fibers
Purification
Enzymes
Throughput
Sugars
Recovery
Fluxes
Liquids
Dispersions
Lactoglobulins
Mass transfer
Electrostatics
Powders
Nuclear magnetic resonance
Sieves
Resins
Volume fraction
Processing
Pressure drop
Graphite
Pepsin A
Coatings
Experiments
Adsorbents
Stabilization
Foams
Chemical analysis
Ethanol
Plant Proteins
Metalloids
Air
Gases
Activated carbon
Gallic Acid
Hydration
Caseins
Wetting
Hydrophobicity
Electrodes
Centrifugation
Oxidation
Thermodynamics
Desalination
Glass
Molecules
Nanofiltration
Geometry
High speed cameras
Sorption
Carbohydrates
Calorimetry
Chitin
Substrates
Laccase
Capsules
Salts
Bovine Serum Albumin