Agriculture & Biology
emulsions
87%
droplets
55%
whey protein isolate
47%
sensory properties
47%
casein
42%
rheological properties
40%
oils
39%
protein aggregates
32%
ice cream
32%
dairy beverages
31%
mechanical properties
30%
whey protein
30%
pea protein
30%
gels
28%
melting
25%
corn starch
24%
micelles
23%
emulsifiers
20%
cheeses
20%
friction
19%
foams
18%
meat analogs
18%
liquid-air interface
18%
low fat ice cream
18%
crystals
17%
protein isolates
17%
proanthocyanidins
16%
texture
16%
starch gels
16%
vegan diet
16%
proteins
16%
confocal laser scanning microscopy
15%
lipids
15%
polysaccharides
15%
viscosity
14%
lubrication
14%
plant-based foods
13%
water distribution
13%
hardness
12%
plasmin
12%
rennet
12%
chocolate
11%
particle size distribution
10%
cell aggregates
10%
milk fat
9%
physical properties
9%
ice
9%
oil-water interface
9%
dairy products
9%
monoacylglycerols
8%
Medicine & Life Sciences
Emulsions
100%
Oils
70%
Caseins
65%
Ice Cream
62%
Whey Proteins
60%
Fats
49%
Micelles
37%
Freezing
35%
Gels
33%
Water
29%
Cluster Analysis
28%
Cheese
27%
Starch
23%
Beverages
22%
Pea Proteins
21%
Protein Aggregates
19%
Viscosity
19%
Friction
18%
rennet
18%
Polysaccharides
18%
Proteins
17%
Hardness
16%
Vegans
15%
Lubrication
15%
Zea mays
15%
Air
14%
Particle Size
14%
Proanthocyanidins
14%
Confocal Microscopy
13%
Monoglycerides
13%
Chocolate
12%
Dairy Products
12%
Milk
11%
Ice
11%
Fibrinolysin
11%
Meat
10%
Stearates
9%
Hydrolysis
9%
proanthocyanidin
8%
Multiphoton Fluorescence Microscopy
8%
Rheology
8%
Hot Temperature
7%
Crystallization
7%
Temperature
7%
Elastic Modulus
7%
Rupture
7%
Lecithins
7%
xanthan gum
6%
guar gum
6%
Sugars
5%
Engineering & Materials Science
Casein
84%
Emulsions
78%
Proteins
61%
Micelles
43%
Gels
42%
Starch
37%
Foams
37%
Oils
32%
Oils and fats
28%
Polysaccharides
28%
Thin films
21%
Mechanical properties
21%
Proanthocyanidins
19%
Lubrication
19%
Dispersions
19%
Dairies
18%
Water
18%
Cheeses
14%
Milk
14%
Friction
13%
Beverages
13%
Microscopic examination
12%
Melting
12%
Structural properties
12%
Swelling
10%
Silica
9%
Ice
9%
Air
9%
Crystals
9%
Image analysis
9%
Amphiphiles
9%
Rheology
8%
Scanning
8%
Lasers
7%
Composite materials
6%
Conformations
5%
Stabilization
5%
Agglomeration
5%
Particle size
5%
Viscosity
5%