Agriculture & Biology
iota-carrageenan
100%
whey protein isolate
82%
pretreatment
48%
functional properties
13%
molecular conformation
10%
protein secondary structure
9%
electrostatic interactions
8%
emulsifying properties
8%
foaming
8%
sonication
8%
rheology
7%
biopolymers
7%
ultrasonics
7%
galactose
6%
emulsions
6%
sulfates
6%
viscosity
5%
oxygen
5%
proteins
2%
Medicine & Life Sciences
Whey Proteins
91%
Carrageenan
76%
Surface Properties
17%
Molecular Conformation
11%
Therapeutics
10%
Biopolymers
9%
Sonication
9%
Rheology
8%
Static Electricity
8%
Fourier Transform Infrared Spectroscopy
8%
Galactose
7%
Sulfates
7%
Emulsions
7%
Viscosity
7%
Baths
7%
Ultrasonics
7%
Suspensions
6%
Oxygen
5%
Proteins
2%
Chemistry
Iota-Carrageenan
99%
Coacervation
86%
Protein
26%
Carrageenan
16%
Attenuated Total Reflectance Fourier Transform Infrared Spectrometry
8%
Sonication
6%
Biopolymer
6%
Rheology
5%
Secondary Structure
5%
Emulsion
5%
Suspension
5%
Sulfate
4%
Surface
4%
Dioxygen
3%
Time
2%
Engineering & Materials Science
Proteins
59%
Ultrasonics
55%
Coulomb interactions
10%
Sonication
9%
Biopolymers
8%
Dispersions
8%
Conformations
8%
Rheology
7%
Sulfates
7%
Emulsions
7%
Viscosity
5%
Oxygen
5%