Medicine & Life Sciences
Cellulose
99%
xanthan gum
94%
Viscosity
60%
Friction
51%
Food
50%
Rheology
37%
Coffee
33%
Smell
33%
Starch
31%
Vegetables
27%
Water
25%
Cues
24%
Fats
22%
maltodextrin
13%
Zea mays
12%
Tongue
10%
Proteins
10%
Caseins
9%
Mouth
9%
Lycopersicon esculentum
9%
Differential Threshold
8%
Food Quality
7%
Onions
7%
Freezing
7%
Tannins
6%
Lubrication
6%
Palate
6%
Powders
6%
Cucumis sativus
6%
Milk
5%
Daucus carota
5%
Brassica
5%
Agriculture & Biology
rheological properties
83%
sensory properties
74%
xanthan gum
67%
cellulose
58%
texture
49%
mayonnaise
40%
viscosity
38%
friction
37%
thickeners
37%
acidification
28%
mouth
21%
starch
20%
liquids
19%
lipids
15%
shears
13%
shear stress
13%
water
12%
waxy corn
11%
maltodextrins
11%
modified starch
10%
proteins
9%
corn starch
8%
casein
7%
stickiness
6%
soups
5%
flavor
5%
melting
5%
tannins
5%
Chemical Compounds
Rheology
100%
Food
49%
Thickening Agent
39%
Maltodextrin
38%
Crystalline Texture
34%
Water Insoluble
31%
Liquid
30%
Phlorotannin
29%
Shear
26%
Starch
25%
Yield Point
20%
pH Value
11%
Protein
11%
Friction Coefficient
10%
Flow
9%
Melting
7%
Label
7%
Loss Modulus
7%
Storage Modulus
5%
Fat
5%
Particle Size Distribution
5%
Lubrication
5%