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Agriculture & Biology

gels
emulsions
whey protein
droplets
proteins
rheological properties
oils
gelatin
microstructure
protein aggregates
gelation
whey protein isolate
rheology
water
mouth
mechanical properties
fructooligosaccharides
lipids
pea protein
sensory properties
heat
foams
liquids
casein
viscosity
broccoli
soy protein
energy
zein
hardness
particle size
emulsifying
stress fractures
heat stability
alginates
microbubbles
fatty acid esters
calcium
micelles
esters
powders
foods
mouthfeel
lipid bodies
pasta
cellulose
nanoparticles
friction
sodium caseinate
surfactants
vegetables
shears
ingredients
ionic strength
methodology
texture
droplet size
model food systems
polysaccharides
oryzanol
carrots
noodles
hydrocolloids
foaming
physical properties
mayonnaise
condiments
functional properties
gel strength
temperature
mastication
fatty acids
bovine serum albumin
rice starch
surface tension
air
sitosterols
films (materials)
starch gels
tannins
oil-water interface
food grades
pectins
protein isolates
modulus of elasticity
ovalbumin
chelating agents
protein content
chitosan
food quality
storage modulus
digestion
dairies
starch
emulsifiers
soups
salts
lipid content
sensory evaluation
breads

Chemical Compounds

Gels
Proteins
Emulsions
Oils
Rheology
Water
Gelation
Dispersions
Zein
Gelatin
Microstructure
Soybean Proteins
Foams
Caseins
Liquids
Esters
Emulsification
Fats
Polymers
Surface-Active Agents
Agglomeration
Fluids
Fatty Acids
Polysaccharides
Cellulose
Air
Ovalbumin
Latex
Nanoparticles
Elastic moduli
Drying
Friction
Adsorption
Surface tension
Capsules
Volume fraction
Mechanical properties
Micelles
Stiffness
Physical properties
Tannins
Starch
Hydrophobicity
Self assembly
Textures
Chemical analysis
Ionic strength
Molecules
Muramidase
Stabilization
Lipids
Hydrogel
Microencapsulation
Calcium
Nanocrystals
Hydrogels
Peptides
Dairies
Nanospheres
Temperature
Thermodynamics
Tuning
Triglycerides
Phytosterols
Poloxamer
Biopolymers
Salts
Phase behavior
Phase separation
lauric acid
UCON 50-HB-5100
Experiments
Chitin
Swelling
Encapsulation
Neutron scattering
Kinetics
Powders
Heating
Silicon Dioxide
Lactoglobulins
Heat treatment
Oils and fats
Particle size
Sterols
Colloids
Stress relaxation
Bovine Serum Albumin
Viscosity
Acids

Medicine & Life Sciences

Gels
Emulsions
Food
Oils
Proteins
Water
Rheology
Zein
Gelatin
Fats
Caseins
Soybean Proteins
Hot Temperature
Particle Size
Friction
Peas
Hardness
Microspheres
Viscosity
Starch
Surface-Active Agents
Nanoparticles
Esters
Brassica
Lubrication
Cellulose
Microfibrils
Cluster Analysis
Fatty Acids
Whey Proteins
Powders
Daucus carota
Stress Fractures
Micelles
Calcium
Temperature
Heating
Vegetables
Tannins
Hydrophobic and Hydrophilic Interactions
Condiments
Air
Polysaccharides
lauric acid
Ice Cream
Elastic Modulus
Cheese
Digestion
Microbubbles
Biopolymers
Behavior Control
Mechanics
Mastication
Seeds
Salts
Osmolar Concentration
Chitosan
Lipids
Surface Tension
Ipomoea batatas
Isoelectric Point
Confocal Microscopy
Osmometry
Molecular Weight
Ovalbumin
Triglycerides