Food Science
Oil Body
100%
Sous Vide Cooking
55%
Egg Lecithin
48%
Cooking Temperature
44%
Cooking Loss
44%
Mayonnaise
33%
Lipid Oxidation
33%
Sous Vide
33%
Sensory Properties
33%
Sensation of Taste
33%
Oxidative Stability
33%
Differential Scanning Calorimetry
22%
Cooking Time
22%
Antioxidant
12%
Small-Angle X-Ray Scattering
11%
Ultra High Performance Liquid Chromatography
11%
Raman Spectroscopy
11%
Eating Quality
11%
Electron Paramagnetic Resonance Spectroscopy
8%
Phospholipids
8%
Chemistry
Methanol
33%
Degradation Product
33%
Emulsification
33%
Surfactant
33%
Hexane
33%
Micelle
33%
1H NMR Spectroscopy
16%
stability
11%
Aqueous Solution
11%
Solution
11%
Oxidation Reaction
8%
Benzaldehyde
8%
Antioxidant Agent
8%
NMR Spectroscopy
8%
Electron Spin
8%
Radical Reaction
8%
Cleavage
8%
Buffer Solution
6%
Flocculation
6%
Nanoparticle
6%
Biochemistry, Genetics and Molecular Biology
Lecithin
33%
Liquid Crystal
33%
Surfactant
12%
Phospholipid
8%