Food Science
Sensory Properties
100%
Sugar Replacement
75%
Vegetable Protein
60%
Amino Acid
50%
Spray Drying
50%
Pea Protein
50%
Techno-functional Properties
50%
Sensation
50%
Albumin
50%
Globulin
50%
Nutritional Composition
50%
Protein Structure
36%
Protein Functionality
36%
Dietary Fiber
25%
Sensory Attributes
25%
Density (Specific Gravity)
25%
Starch Gelatinization
25%
Calorie
25%
Sensory Test
25%
Dough Rheology
25%
Fat Reduction
25%
Reducing Sugar
25%
Sweetness
25%
Biopolymer Denaturation
25%
Textural Changes
25%
Proline
16%
Oilseed
16%
Emulsification
16%
Nutritional Aspect
16%
Defatting
16%
Sweet Amino Acid
16%
Alkaline Extraction
16%
Acid Soluble
12%
Aqueous Extraction
10%
Foaming Properties
10%
Egg White
8%
Starch
8%
Chewiness
8%
Crunchiness
8%
High Moisture Content
8%
Chemistry
Amino Acid
50%
Plasticizer
50%
Zwitterion
41%
Biopolymer
16%
Natural Deep Eutectic Solvent
16%
Melting Point
16%
L-Proline
16%
Hydrogen Bonding
16%
Humectant
8%
Polyol
8%
Phase Separation
8%
Glass Transition Temperature
8%
Purity
8%
Oligosaccharide
8%