Agriculture & Biology
bean flour
92%
mung beans
68%
dispersibility
38%
colloids
32%
plant proteins
28%
proteins
21%
droplets
16%
solubility
16%
microgels
13%
plant source protein
12%
liquids
12%
thickeners
12%
protein concentrates
11%
heat stability
10%
spray drying
10%
heat
10%
gelation
9%
beverages
9%
isoelectric point
8%
flour
8%
ingredients
7%
viscosity
7%
powders
7%
scanning electron microscopy
6%
pretreatment
6%
gels
6%
Medicine & Life Sciences
Vigna
100%
Flour
83%
Plant Proteins
46%
Colloids
27%
Proteins
23%
Hot Temperature
18%
Solubility
15%
Microgels
13%
Isoelectric Point
9%
Beverages
9%
Viscosity
8%
Powders
7%
Electron Scanning Microscopy
7%
Gels
6%
Food
5%
Chemical Compounds
Coacervation
84%
Protein
26%
Colloid
16%
Solubility
7%
Isoelectric Point
5%
Phase Separation
4%
Heat
4%
Food
4%
Gel
3%
Scanning Electron Microscopy
3%
pH Value
2%
Engineering & Materials Science
Proteins
57%
Colloids
22%
Solubility
11%
Spray drying
7%
Hot Temperature
7%
Gelation
7%
Beverages
7%
Liquids
7%
Phase separation
6%
Gels
5%
Viscosity
4%
Powders
4%
Scanning electron microscopy
4%