Ingeniería y ciencia de los materiales
Spray drying
94%
Antioxidants
81%
Emulsions
76%
Drying
54%
Fractal dimension
54%
Microencapsulation
47%
Carotenoids
43%
Powders
42%
Alginate
38%
Proteins
37%
Water
36%
Fractals
35%
Starch
35%
Encapsulation
30%
Sodium alginate
29%
Image analysis
25%
Oils
23%
Particle size
23%
Zeta potential
23%
Microstructure
23%
Biopolymers
21%
Ascorbic acid
20%
Moisture
20%
Microscopic examination
20%
Essential oils
19%
Fruits
18%
Adsorption isotherms
17%
Nanocapsules
16%
Surface active agents
16%
Carbohydrates
16%
Physicochemical properties
16%
Gelation
15%
Dehydration
15%
Structural properties
15%
Anthocyanins
15%
Air
14%
Xanthan gum
14%
Scanning electron microscopy
14%
Spectroscopy
13%
Vitamins
13%
Fluids
13%
Entropy
13%
Temperature
13%
Polymers
12%
Atomization
12%
Food supply
12%
Food preservation
11%
Textures
11%
Water vapor
11%
Agricultura y biología
spray drying
100%
drying
57%
powders
52%
fractal dimensions
51%
maltodextrins
50%
image analysis
43%
Salvia hispanica
39%
microstructure
38%
functional properties
33%
drying temperature
31%
emulsions
29%
texture
29%
Agave
27%
atomization
26%
paprika
26%
food technology
25%
soy protein isolate
24%
gum arabic
24%
mucilages
22%
antioxidant activity
21%
Oxalis tuberosa
21%
physical properties
21%
nanomaterials
21%
slabs
21%
breads
20%
Capsicum annuum
20%
water
19%
entropy
19%
Agave tequilana
19%
microencapsulation
19%
encapsulation
19%
physicochemical properties
18%
rehydration
18%
digital images
18%
nanoemulsions
18%
methodology
18%
carotenoids
18%
shrinkage
17%
microparticles
16%
Agave angustifolia
15%
microscopy
15%
alginates
15%
water content
14%
starch
14%
air
14%
extracts
13%
baking
13%
antioxidants
13%
food industry
13%
oleoresins
13%
Química
Food
85%
Maltodextrin
70%
Spray
66%
Dimension
46%
Emulsion
42%
Antioxidant Agent
38%
Microcapsule
35%
Starch
32%
Carotenoid
30%
Fructan
24%
Surface Temperature
24%
Encapsulation
24%
Slab Like Crystal
22%
Nonlinear Dynamics
21%
Microstructure
21%
Alginate
20%
Crystalline Texture
20%
Entropy
20%
Adhesive Agent
17%
Freeze Drying
16%
Nutraceutical
15%
Biopolymer
14%
Dehydration
13%
Shape
13%
Protein
13%
Pressure
13%
Essential Oil
12%
Surface
12%
Industry
12%
Leaf Like Crystal
11%
Time
11%
Anthocyanin
11%
Turbulence
11%
Ascorbic Acid
11%
Rheology
11%
Nozzle
10%
Adsorption Isotherm
10%
Cryogenics
10%
Pore
10%
Water Vapor
9%
Glycemic
9%
Coacervation
9%
Suspension
9%
Fiber
9%
Calcium(0)
9%
Isotherm
9%
Lignin
9%
Gellan Gum
9%
Chlorophyll
8%
Carbohydrate
8%