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