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