Chemistry
Analytical Method
19%
Chemical Reaction Product
38%
Concentration
39%
Cross-Link (Molecular Structure)
56%
Crystalline Texture
28%
Digestion
17%
Emulsion
31%
Engineering Process
14%
Extrusion
26%
Fiber
14%
Food
68%
Gallate
18%
Gastric
11%
Gelation
20%
Glucose
13%
Heating
15%
Ice
12%
Insulin Derivative
13%
Intracerebral
12%
Metabolic
12%
Microstructure
22%
Mixture
10%
Modification
20%
Nanofiber
11%
Optical Microscopy
19%
Peroxidase
18%
Phenolic Compound
15%
Plastic
12%
Polymerization Reaction
15%
Potential
11%
Pressure
100%
Procedure
84%
Protein
73%
Pulp
18%
Reaction Temperature
54%
Reaction Yield
12%
Rheology
22%
Safety
17%
Sample
84%
Shape
15%
Solid
11%
Starch
48%
Structure
21%
Suspension
19%
Time
39%
Viscosity
13%
Water Type
10%
Xylan
11%
Agricultural and Biological Sciences
Atmospheric Pressure
16%
Carrot
18%
Cells
25%
Cellulose
32%
Concentrates
18%
Cytochromes
43%
Dried Milk
12%
Enzymes
48%
Flavor
27%
Foods
33%
Germination
12%
Grains
18%
Juices
35%
Maltitol
10%
Materials
33%
Measurement
12%
Milk
15%
Oat
15%
Oat Bran
18%
Odor
15%
Pastes
12%
Pectin
11%
Potatoes
12%
Pretreatment
11%
Pulp
11%
Rye Flour
12%
Shape
11%
Starch
38%
Streptococcus mutans
15%
Technology
16%
Temperature
22%
Tissues
12%
Tomato
21%
Transglutaminase
35%
Water
10%
Whey Protein
10%
Xylan
11%
Biochemistry, Genetics and Molecular Biology
Cellulose
11%
Cross-Link
29%
Digestion
13%
Emulsion
20%
Enzymatic Hydrolysis
12%
Exopeptidase
12%
Fat
13%
Flavor
25%
Germination
12%
Glycyrrhiza Extract
18%
Heating
12%
Lysozyme
43%
Peptide
11%
pH
25%
Polymerization
11%
Polysaccharide
22%
Pressure
39%
Processing
30%
Protein
36%
Sample
20%
Starch
12%
Transglutaminase
44%
Versatile Peroxidase
18%