Food Science
Lactoglobulin
100%
Meat Analog
42%
Casein Micelles
42%
Food Applications
37%
Phenolic Compound
37%
Cysteine
37%
Protein Structure
32%
Whey Protein
28%
Soy Protein
27%
Amino Acid
26%
Casein
26%
Protein Intake
26%
Beta-Lactoglobulin
23%
Protein Content
22%
Edible Insects
22%
Plant-Based Meat Analogues
21%
Lipid Oxidation
21%
Biopolymer Denaturation
21%
Sodium
17%
Protein Isolates
17%
Table Salt
16%
Vegetable Protein
16%
Pea Protein
15%
Future Food
15%
Protein-rich
15%
Film of Protein
14%
Emulsifying Properties
14%
High Hydrostatic Pressure
14%
Microfiltration
14%
Starch
14%
Isoelectric Precipitation
14%
Protein Hydrolysis
12%
Water Holding Capacity
12%
Techno-functional Properties
11%
Alternative Protein
11%
Food Ingredient
11%
Industrial Relevance
10%
Emulsifier
10%
Sensation of Taste
9%
Food Industry
9%
Food Grades
8%
Gluten
8%
Protein Functionality
8%
Gel Strength
8%
Emulsification
8%
Protein Solubility
8%
Oil Content
8%
Yogurt
7%
Polyphenol
7%
Acidification
7%