Agriculture & Biology
meat analogs
100%
protein isolates
48%
extrusion
41%
plant proteins
40%
pea protein
39%
soy protein
37%
shears
35%
meat substitutes
29%
reworks
28%
texture
26%
extruders
25%
cooking
24%
marinating
24%
water holding capacity
23%
whey protein isolate
22%
Chlorella vulgaris
20%
gelation
18%
cooling
18%
gluten
18%
ionic strength
18%
peas
18%
screws
18%
aldehydes
16%
pectins
16%
blended foods
15%
flavor
14%
proteins
13%
soy protein isolate
13%
protein-protein interactions
12%
cells
12%
anisotropy
10%
hydrophobic bonding
10%
cylinders
10%
ingredients
8%
ecological footprint
8%
meat
8%
homogenization
7%
water uptake
6%
juiciness
6%
shear stress
5%
Citrus
5%
solubility
5%
heat
5%
gels
5%
air
5%
Medicine & Life Sciences
Meat
83%
Pea Proteins
62%
Plant Proteins
59%
Soybean Proteins
56%
Cooking
38%
Chlorella vulgaris
30%
Peas
24%
Whey Proteins
24%
Pectins
24%
Water
23%
Glutens
21%
Aldehydes
20%
Anisotropy
19%
Osmolar Concentration
18%
Solubility
17%
Proteins
16%
Hardness
13%
Baths
12%
Soybeans
9%
Hydrophobic and Hydrophilic Interactions
9%
citrus pectin
9%
Viscosity
8%
Beta vulgaris
8%
Air
7%
Heating
7%
Sugars
7%
Triticum
7%
Biomass
6%
Gels
6%
Temperature
5%
butyraldehyde
5%
Cicer
5%
Engineering & Materials Science
Meats
77%
Proteins
59%
Cooking
35%
Extrusion
28%
Pectins
28%
Moisture
26%
Textures
24%
Extruders
23%
Cooling
13%
Gels
9%
Anisotropy
8%
Biomass
7%
Viscosity
7%
Thermomechanical treatment
6%
Sugar beets
6%
Spray drying
6%
Gelation
5%
Algae
5%
Fractionation
5%
Shear thinning
5%
Elastic moduli
5%