Agriculture & Biology
gelation
78%
emulsions
66%
shear stress
27%
droplets
25%
heat treatment
22%
water
18%
oils
17%
fat replacers
13%
stress fractures
13%
whey protein isolate
11%
food grades
11%
droplet size
10%
osmotic pressure
9%
gelatin
9%
differential scanning calorimetry
8%
mechanical properties
6%
methodology
2%
Engineering & Materials Science
Gelation
100%
Emulsions
78%
Heat treatment
23%
Water
19%
Oils
17%
Oils and fats
10%
Differential scanning calorimetry
10%
Proteins
8%
Mechanical properties
5%
Medicine & Life Sciences
Emulsions
78%
Oils
27%
Water
24%
Hot Temperature
21%
Food
19%
Whey Proteins
12%
Differential Scanning Calorimetry
11%
Stress Fractures
10%
Osmotic Pressure
10%
Gelatin
9%
Fats
6%
Chemical Compounds
Emulsion
39%
Shear
33%
Heat Treatment
30%
Reaction Yield
29%
Food
17%
Osmotic Pressure
15%
Gelatin
12%
Fat
11%
Differential Scanning Calorimetry
8%
Reduction
5%
Protein
4%