Medicine & Life Sciences
Starch
100%
Zea mays
60%
Hot Temperature
42%
Musa
34%
Jatropha
29%
Cheese
26%
Protein Hydrolysates
25%
Flour
24%
gelatin film
22%
Gelatin
22%
Manihot
21%
Glycerol
21%
Agave
20%
Plasticizers
20%
Gels
19%
Bentonite
17%
Milk
16%
Proteins
14%
Rheology
14%
lime
13%
Seeds
13%
Tensile Strength
12%
Pouteria
12%
Mangifera
12%
Calcium
11%
Pancreatin
11%
Zein
11%
Endosperm
11%
Hydrolysis
11%
Subtilisins
11%
Sedum
10%
Sapotaceae
10%
Temperature
10%
Oxalidaceae
10%
X-Ray Diffraction
10%
Edible Films
10%
Differential Scanning Calorimetry
9%
Sorghum
9%
Pepsin A
9%
Viscosity
9%
Cactaceae
9%
Mexico
9%
Phaseolus
8%
Salvia
8%
Antioxidants
8%
Globulins
7%
Pectins
7%
Pterygium
7%
Minerals
7%
Carbon Nanotubes
7%
Agriculture & Biology
starch
56%
thermal properties
42%
masa
36%
rheological properties
32%
gelatin
28%
films (materials)
27%
banana starch
27%
corn
26%
soft cheeses
26%
physicochemical properties
21%
corn starch
20%
Jatropha curcas
20%
protein hydrolysates
19%
tortillas
18%
nixtamalization
17%
bananas
17%
plasticizers
16%
flour
14%
bentonite
13%
resistant starch
13%
glycerol
13%
cheesemaking
13%
calcium
13%
enthalpy
13%
rheology
12%
proteins
12%
chemical composition
12%
skim milk
12%
mangoes
11%
functional properties
11%
gelatinization temperature
11%
Pouteria campechiana
11%
cassava starch
10%
physical properties
10%
manufacturing
10%
mechanical properties
10%
extrusion
10%
gel strength
10%
pancreatin
10%
Musa paradisiaca
10%
Oxalis tuberosa
9%
heat
9%
cations
9%
hydrolysis
9%
minerals
9%
glutelins
9%
Agave tequilana
8%
subtilisin
8%
gels
8%
Oxalis
8%
Chemistry
Starch
87%
Rheology
37%
Gelatin
28%
Liquid Film
21%
Glycerol
20%
Protein
19%
Hydrocolloid
13%
Calcium(0)
13%
Critical Micelle Concentration
11%
Gel
10%
Tannic Acid
10%
Mineral
9%
Loss Modulus
9%
Sodium Dodecyl Sulfate
9%
Bentonite
9%
Fructan
9%
Strain
8%
Protein Hydrolysate
7%
Extrusion
7%
Ocular
7%
Microfiber
6%
Shape
6%
Plasticizer
6%
Weight
6%
Shear
5%
Monoatomic Dication
5%
Exopolysaccharide
5%
Thermogravimetric Analysis
5%
Crystallinity
5%
Storage Modulus
5%
Food
5%
Montmorillonite
5%
Dimethyl Sulfoxide
5%
Fermentation
5%
Time
5%
Amylose
5%