Agriculture & Biology
albumins
47%
bran
61%
breads
53%
chemical interactions
17%
cohesion
14%
dough
55%
drying
8%
extracts
28%
filling materials
14%
foaming properties
14%
foams
52%
freeze drying
56%
functional properties
9%
glass
22%
globulins
54%
glucans
42%
gluten
14%
heat
29%
hydrophobicity
11%
oat bran
78%
particle size
11%
pea protein
74%
physical properties
10%
physicochemical properties
42%
plant proteins
11%
preserves
10%
protein aggregates
11%
protein composition
52%
protein structure
22%
proteins
18%
rheology
11%
sorption
13%
spray drying
61%
texture
32%
water
26%
water binding capacity
18%
wheat
8%
wheat bran
58%
Medicine & Life Sciences
Albumins
28%
Avena
76%
Bread
68%
Dietary Fiber
65%
Freeze Drying
68%
Glass
25%
Globulins
39%
Glucans
53%
Glutens
16%
Heating
57%
Hydrophobic and Hydrophilic Interactions
7%
Particle Size
13%
Pea Proteins
100%
Plant Extracts
7%
Plant Proteins
9%
Proteins
19%
Rheology
8%
Triticum
16%
Water
35%
Engineering & Materials Science
Agglomeration
46%
Chemical analysis
34%
Drying
5%
Ellipsometry
9%
Emulsification
14%
Enzymes
12%
Foams
51%
Globulins
49%
Heating
38%
Hydrophobicity
6%
Proteins
98%
Rheology
6%
Solubility
11%
Spray drying
78%
Ultrafiltration
14%