Food Science
Animal Protein
14%
Astringency
7%
Bitter Taste
14%
Broad Bean
7%
Cultured Meat
7%
Dairy Product
14%
Digestibility
28%
Food Safety
28%
Food Safety Hazard
14%
Gel Strength
19%
In Vitro Gastrointestinal
28%
Lipid Oxidation
14%
Meat Alternatives
35%
Meat Analog
100%
Mycoprotein
28%
Near Infrared Spectroscopy
28%
Off-Flavour
28%
Oil Content
9%
Oleic Acid
19%
Pea Protein
28%
Phenolic Compound
28%
Phenylpropanoid
7%
Plant-Based Food
7%
Plant-Based Meat
7%
Plant-Based Meat Analogues
14%
Polyphenol
7%
Protein Content
21%
Protein Isolates
28%
Sensation
7%
Sensation of Taste
12%
Short Chain Fatty Acid
14%
Texturing
28%
Umami
14%
Vegetable Protein
64%
Volatile Agent
7%
Agricultural and Biological Sciences
Alginic Acid
5%
Animal Proteins
14%
Cell Membrane
5%
Cell Structure
5%
Cell Wall
28%
Centrifugation
14%
Fucoidan
5%
Hemicellulose
5%
Least Square
19%
Marine Environment
5%
Marine Fungi
5%
Meat Analog
57%
near-Infrared Spectroscopy
28%
Oleic Acid
19%
Photosystem
11%
Potato Protein
28%
Protein
5%
Protein Sources
28%
Saccharina
17%
Saponin
9%
Seed Quality
28%
Tannin
9%
Technology
28%
Umami
14%
Undaria
11%
Vicia faba
57%
Biochemistry, Genetics and Molecular Biology
Alginate
5%
Carbohydrase
17%
Cell Membrane
5%
Cellulose
11%
Dispersion
7%
Enzyme
28%
Fluorescence Microscopy
7%
Fucoidan
5%
Gelation
28%
Glycoprotein
5%
Hemicellulose
5%
Nucleation
7%
Oleic Acid
28%
Photosystem
11%
Protein Characterization
14%
Protein Content
17%
Rigidity
5%
Starch
28%