Medicine & Life Sciences
Starch
100%
Water
52%
Hot Temperature
44%
Amylose
43%
Zea mays
41%
Mangifera
37%
Gels
35%
Transglutaminases
34%
Pressure
31%
Steam
30%
Brachyura
30%
Tephritidae
30%
Temperature
29%
Chitosan
27%
Hydrostatic Pressure
25%
Cellulose
25%
Flounder
25%
Food
24%
Quarantine
24%
Glycerol
24%
Sorghum
19%
Fishes
19%
Fruit
19%
Pectins
18%
Color
17%
Fish Products
16%
Flour
16%
Mexico
16%
Cooking
16%
hexamethyldisiloxane
15%
Meat
15%
Permeability
15%
Eggs
14%
Polyvinyl Alcohol
14%
Humidity
13%
Tensile Strength
13%
Red Meat
12%
Whey Proteins
12%
Larva
12%
Proteins
12%
Heating
12%
Food Handling
11%
Hydrolysis
11%
Viscosity
11%
Smegmamorpha
10%
Edible Films
10%
Sugars
10%
Salts
10%
Methylcellulose
9%
Polymers
9%
Agriculture & Biology
high pressure treatment
45%
mechanical properties
39%
films (materials)
38%
starch
37%
protein-glutamine gamma-glutamyltransferase
31%
gels
29%
functional properties
27%
Anastrepha ludens
24%
crab meat
23%
hydrostatic pressure
22%
Callinectes sapidus
21%
chitosan
21%
quarantine
21%
mangoes
20%
heat
20%
water
19%
Atheresthes stomias
18%
water vapor
18%
glycerol
17%
corn starch
17%
crabs
16%
amylose
16%
temperature
15%
gelation
15%
cellulose
14%
surimi
14%
fish products
13%
heat treatment
13%
water content
13%
Canna indica
13%
pectins
12%
texture
12%
biodegradability
12%
gelling properties
11%
Cyclopsetta
11%
Mexico
11%
permeability
11%
proteins
10%
Gadus chalcogrammus
10%
color
10%
equilibrium moisture content
10%
rheological properties
10%
Mugil cephalus
10%
fish
10%
eggs
10%
cooking
10%
physicochemical properties
9%
polyvinyl alcohol
9%
composite films
9%
methylcellulose
9%
Engineering & Materials Science
Starch
68%
Polyvinyl alcohols
45%
Mechanical properties
43%
Cellulose
40%
Glycerol
39%
Water
32%
Water vapor
31%
Proteins
31%
Composite films
29%
Cellulose films
26%
Moisture
25%
Gels
22%
Fish products
19%
Plasmas
18%
Optical properties
18%
Physicochemical properties
17%
Pectins
17%
Fish
16%
Essential oils
16%
Clay minerals
15%
Structural properties
13%
Adsorption
13%
Packaging
12%
Hydrostatic pressure
12%
Meats
12%
Beef
11%
Solubility
11%
Characterization (materials science)
11%
Shielding
10%
Elongation
10%
Color
9%
Thermodynamic properties
9%
Fruits
9%
Tensile strength
9%
Temperature
8%
Hot Temperature
8%
Sugars
8%
Nanocomposites
8%
Viscosity
8%
Alginate
7%
Transparency
7%
Swelling
7%
Cooking
7%
Molecules
7%
Salts
7%
Polymers
7%
Polysaccharides
7%
Differential scanning calorimetry
7%
Amylopectins
7%