Agriculture & Biology
plant proteins
68%
protein isolates
59%
blended foods
56%
pea protein
51%
meat analogs
47%
mung beans
42%
meat
41%
protein-glutamine gamma-glutamyltransferase
32%
soy protein isolate
30%
rheology
29%
cowpeas
27%
legumes
26%
pectins
25%
flour
24%
peas
23%
fractionation
22%
ingredients
22%
texture
21%
starch
19%
cellulose
18%
gels
16%
functional properties
16%
meat products
15%
wheels
11%
gelation
11%
water holding capacity
11%
air
10%
rheological properties
10%
modified starch
9%
methodology
8%
protein content
7%
carbohydrates
7%
image analysis
6%
starch granules
5%
mechanical properties
5%
preserves
5%
modulus of elasticity
5%
Medicine & Life Sciences
Pea Proteins
100%
Plant Proteins
98%
Vigna
80%
Meat
61%
Fabaceae
42%
Soybean Proteins
41%
Peas
38%
Starch
38%
Pectins
37%
Transglutaminases
35%
Flour
35%
Rheology
33%
Gels
32%
Edible Grain
32%
Cellulose
32%
Meat Products
21%
Proteins
20%
Air
16%
Water
11%
Carbohydrates
11%
Food Ingredients
9%
Elastic Modulus
7%
Anisotropy
5%
Engineering & Materials Science
Proteins
73%
Pectins
44%
Fractionation
35%
Rheology
30%
Cellulose
29%
Gels
23%
Gelation
12%
Carbohydrates
8%
Air
7%
Wheels
7%
Classifiers
6%
Water
5%
Starch
5%