Agricultura y biología
nanoemulsions
88%
palm oils
72%
homogenization
67%
shears
61%
oleic acid
23%
emulsifying
21%
whey
20%
viscosity
15%
bioavailability
12%
oils
12%
emulsions
11%
vitamins
11%
food industry
11%
provitamins
10%
nutritive value
10%
fluids
9%
fried foods
9%
whey powder
9%
heart diseases
8%
protein denaturation
7%
color
7%
zeta potential
7%
carotenes
7%
polysorbates
6%
methodology
6%
lipids
6%
monounsaturated fatty acids
6%
encapsulation
6%
olive oil
6%
storage temperature
6%
effluents
6%
dairies
5%
solubility
5%
foods
5%
water
5%
triacylglycerols
5%
cholesterol
4%
cell walls
4%
prediction
4%
antioxidants
4%
energy
3%
temperature
2%
sampling
2%
Medicina y ciencias biológicas
Palm Oil
100%
Whey
46%
Oleic Acid
37%
Viscosity
25%
Oils
24%
Nutritive Value
21%
Food Industry
20%
Emulsions
17%
Vitamins
15%
Biological Availability
14%
Color
13%
Provitamins
12%
Fats
12%
Protein Denaturation
12%
Temperature
11%
Whey Proteins
11%
Monounsaturated Fatty Acids
10%
Tocopherols
10%
Food Handling
10%
Olive Oil
9%
Polysorbates
9%
Carotenoids
9%
Organized Financing
9%
Micronutrients
9%
HDL Lipoproteins
8%
LDL Lipoproteins
8%
Cell Wall
8%
Powders
8%
Solubility
8%
Human Body
7%
Heart Diseases
6%
Triglycerides
6%
Antioxidants
5%
Cholesterol
5%
Food
5%
Water
5%
Pressure
5%
Ingeniería y ciencia de los materiales
Palm oil
77%
Oleic acid
48%
Lipoproteins
27%
Biological Availability
25%
Polydispersity
24%
Vitamins
23%
Viscosity
19%
Oils and fats
18%
Emulsions
17%
Monounsaturated fatty acids
15%
Oils
15%
Micronutrients
14%
Carotenoids
13%
Denaturation
12%
Olive oil
11%
Triglycerides
11%
Color
11%
Zeta potential
11%
Dairies
11%
Antioxidants
10%
Fluids
10%
Encapsulation
9%
Effluents
9%
Solubility
8%
Microchannels
8%
Cavitation
8%
Cells
7%
Environmental impact
7%
Proteins
7%
Industry
6%
Powders
6%
Temperature
6%
Health
5%
Chemical analysis
5%
Water
4%
Química
Palm Oil
77%
Homogenization
72%
Oleic Acid
19%
Food
18%
Drop
16%
Vitamin
13%
Fat
12%
Polydispersity
12%
Bioavailability
12%
Shear
11%
Provitamin
10%
Emulsion
10%
Industry
9%
Monounsaturated Fatty Acid
9%
High-Density Lipoprotein
8%
Cavitation
8%
Low-Density Lipoprotein
7%
Olive Oil
7%
Denaturation
5%
Cholesterol
5%
Zeta Potential
5%
Encapsulation
5%
Antioxidant Agent
4%
Error
4%
Red
4%
Force
4%
Solubility
4%
Pressure
3%
Protein
2%
Surface
2%