Food Science
Foaming Properties
100%
Oil Body
94%
Vegetable Protein
73%
Albumin
64%
Globulin
60%
Foam Stability
55%
Whey Protein Isolate
47%
Whey Protein
44%
Protein Functionality
35%
Napin
31%
Foamability
28%
Atomic Force Microscopy
27%
Egg Lecithin
23%
Protein Fractions
23%
Casein
20%
Pea Protein
20%
Air-water Interfacial Properties
20%
Defatting
17%
Food systems
17%
Phospholipids
16%
Emulsifying Properties
14%
Protein Isolates
14%
Nutritive Value
13%
Techno-functional Properties
13%
Fat Droplet
12%
Vigna subterranea
11%
Spray Drying
10%
Soy Protein
10%
Legumin
10%
Sunflower Seed
10%
Oxidative Stability
10%
Phenolic Compound
10%
Curcumin
10%
Protein Solubility
10%
Foaming Capacity
10%
Emulsifying Capacity
10%
Gliadin
10%
Derived Protein
8%
Protein Structure
8%
Hydrolysate
7%
Degree of Hydrolysis
7%
Oilseed
7%
Functional Ingredients
6%
Emulsifier
6%
Protein Intake
5%
Starch Granule
5%
Egg
5%
Lipid Oxidation
5%
Sensation of Taste
5%
Functional Food
5%
Material Science
Nanoparticle
26%
Atomic Force Microscopy
26%
Film
25%
Gliadin
20%
Rheology
20%
Interface Property
17%
Surface Rheology
15%
Surface Stress
15%
Langmuir Blodgett Films
15%
Surface (Surface Science)
14%
Micelle
10%
Density
10%
Surface Active Agent
10%
Film of Protein
10%
Plasticizer
10%
Critical Micelle Concentration
10%
Curcumin
10%
Globulin
10%
Albumin
10%
Fluid-Fluid Interface
5%
Large Deformation
5%
Stabilizer (Agent)
5%