Guido Sala

Food Science

1. Sensory Properties 100%
2. Casein 92%
3. Starch 84%
4. Sensation 73%
5. Whey Protein Isolate 57%
6. Fat Content 51%
7. Pea Protein 48%
8. Sensory Attributes 46%
9. Model Cheese 43%
10. Emulsifier 41%
11. Xanthan 40%
12. Creaminess 40%
13. Meat Analog 40%
14. Whey Protein 38%
15. Guar Gum 37%
16. Whey Protein Aggregates 33%
17. Gelatinization 30%
18. Gelatin 28%
19. Plant-Based Meat Analogues 28%
20. Beef Patties 28%
21. Dairy Beverages 28%
22. Chymosin 28%
23. Confocal Microscopy 22%
24. Pea Protein Isolate 22%
25. Milk Fat 21%
26. Pectin 21%
27. Change in pH 21%
28. Cooking Loss 18%
29. Vegan 18%
30. Egg Lecithin 17%
31. Fat Globules 16%
32. Potato Starch 16%
33. Sensory Evaluation 15%
34. Dairy Product 14%
35. Acidified Milk 14%
36. Sugar Reduction 14%
37. Cocoa Powder 14%
38. Plant-Based Food 14%
39. Milk Coagulation 14%
40. Soy Protein 14%
41. Sugar Content 14%
42. Bolus Formation 14%
43. Sugar Intake 14%
44. Table Salt 14%
45. Quality Parameters 14%
46. Low Fat Content 14%
47. Liquid Nitrogen Freezing 14%
48. Fat-free 14%
49. Food Perception 14%
50. Rennet 14%