Engineering
Evaporation Rate
60%
Marangoni
60%
Rheology
40%
Surfactant
40%
Yield Point
40%
Viscoelasticity
40%
Shear Deformation
33%
Oscillatory
30%
Poisson Ratio
30%
Gaussians
30%
Fluidics
23%
Aging Effect
20%
Fluid Viscosity
20%
Large Deformation
20%
Flow Condition
20%
Nonlinear Response
20%
Similarities
20%
Experimental Result
20%
Payne Effect
20%
Air Interface
20%
Capillary Force
20%
Critical Mass
20%
Growth Process
20%
Normal Force
20%
Flow Behavior
20%
Multicomponent System
20%
Superposition
20%
Length Scale
20%
Biofilm Formation
20%
Thin Films
20%
Image Processing
20%
Droplet Size
20%
Silanization
20%
Loss Modulus
20%
Laplace Pressure
20%
Entanglement Concentration
20%
Storage Modulus
20%
Hollow Tube
20%
Positive Value
20%
Printed Structure
20%
Anisotropic
20%
Applied Stress
20%
Potential Application
20%
Shear Modulus
20%
Shear Resistance
20%
Soft Material
16%
Surface Tension Gradient
16%
Static Condition
13%
Numerical Approach
10%
Initial Concentration
10%
Material Science
Metamaterial
66%
Film
54%
Surface Tension
50%
Surface (Surface Science)
50%
Elastic Moduli
47%
Mechanical Metamaterials
40%
Viscoelasticity
40%
Surface Active Agent
36%
Rheology
33%
Interface Property
30%
Langmuir Blodgett Films
30%
Atomic Force Microscopy
30%
Molecular Structure
24%
Fluidics
23%
Yield Stress
20%
Permittivity
20%
Polymer Solution
20%
Microparticle
20%
Small Deformation
20%
Laser Speckle
20%
Micelle
20%
Free Volume
20%
Adhesive Property
20%
Stress Relaxation
20%
Rigidity
20%
Thin Films
20%
Liquid Film
20%
Plasticizer
20%
Materials Property
20%
Large Deformation
13%
Shape Memory
13%
Percolation
13%
Protein Aggregation
13%
Macrostructure
10%
Surface Stress
10%
Optical Device
10%
Nucleation
10%
Sodium
10%
Crystallization Kinetics
10%
Anisotropy
10%
Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis
10%
Differential Scanning Calorimetry
10%
Fluorescence Spectroscopy
10%
Elastic Property
10%
Volume Fraction
7%
Density
6%
Fused Filament Fabrication
6%
Design Principle
6%
Actuator
6%
Energy Landscape
6%
Food Science
Protein Isolates
100%
Foaming Properties
92%
Pectin
86%
Air-water Interfacial Properties
42%
Atomic Force Microscopy
41%
Whey Protein
40%
Whey Protein Isolate
40%
Lactiplantibacillus plantarum
40%
Fluorescence Spectroscopy
30%
Large Amplitude Oscillatory Shear
30%
Emulsifying Properties
30%
Foam Stability
28%
Vegetable Protein
26%
Protein-polysaccharide Complexes
21%
Meat Analog
20%
Spoilage
20%
Lactoglobulin
20%
Milk Protein
20%
Differential Scanning Calorimetry
20%
Food Ingredient
20%
Lactobacillus
20%
Gel Network
20%
Proteomics
20%
Food Processing Environment
20%
Protein Aggregation
20%
Bovine Serum Albumin
20%
3D Food Printing
20%
Food Science
10%
Scanning Electron Microscopy
10%
Novel Food Ingredients
10%
Inositol
10%
Emulsifier
10%
Circular Dichroism
10%
Plant-Based Meat Analogues
10%
Food Spoilage
10%
Emulsifying Activity
10%
DNA Repair
10%
Food Structure
6%
Textural Parameters
6%
Sodium
5%
Pea Protein Isolate
5%
Gluten
5%
Soy Protein
5%
Meat Samples
5%