Julia Keppler

Food Science

1. Lactoglobulin 100%
2. Meat Analog 42%
3. Casein Micelles 42%
4. Food Applications 37%
5. Phenolic Compound 37%
6. Cysteine 37%
7. Protein Structure 32%
8. Whey Protein 28%
9. Soy Protein 27%
10. Amino Acid 26%
11. Casein 26%
12. Protein Intake 26%
13. Beta-Lactoglobulin 23%
14. Protein Content 22%
15. Edible Insects 22%
16. Plant-Based Meat Analogues 21%
17. Lipid Oxidation 21%
18. Biopolymer Denaturation 21%
19. Sodium 17%
20. Protein Isolates 17%
21. Table Salt 16%
22. Vegetable Protein 16%
23. Pea Protein 15%
24. Future Food 15%
25. Protein-rich 15%
26. Film of Protein 14%
27. Emulsifying Properties 14%
28. High Hydrostatic Pressure 14%
29. Microfiltration 14%
30. Starch 14%
31. Isoelectric Precipitation 14%
32. Protein Hydrolysis 12%
33. Water Holding Capacity 12%
34. Techno-functional Properties 11%
35. Alternative Protein 11%
36. Food Ingredient 11%
37. Industrial Relevance 10%
38. Emulsifier 10%
39. Sensation of Taste 9%
40. Food Industry 9%
41. Food Grades 8%
42. Gluten 8%
43. Protein Functionality 8%
44. Gel Strength 8%
45. Emulsification 8%
46. Protein Solubility 8%
47. Oil Content 8%
48. Yogurt 7%
49. Polyphenol 7%
50. Acidification 7%