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