INIS
evaluation
100%
oats
100%
hydrostatics
100%
proteins
57%
starch
42%
urea
28%
modifications
14%
tools
14%
performance
14%
rye
14%
cereals
14%
buffers
14%
water
14%
wheat
14%
scanning electron microscopy
14%
microstructure
14%
viscosity
14%
salts
14%
investigations
14%
calorimetry
14%
microscopy
14%
elasticity
14%
disulfides
14%
Keyphrases
High Hydrostatic Pressure
100%
Urea
28%
Starch Gelatinization
28%
Elastic Component
28%
Wheat
14%
Microstructure
14%
Scanning Electron Microscopy
14%
Cereals
14%
Oat Protein
14%
Differential Scanning Calorimetry
14%
Starch
14%
Challenging Tasks
14%
Disulfide Bond
14%
Technologist
14%
Starch-protein Interaction
14%
Protein Modification
14%
Pressure-induced
14%
Viscous Component
14%
Bright-field Microscopy
14%
Applied Pressure
14%
Batter Viscosity
14%
Insoluble Complexes
14%
Food Science
Batter
100%
Starch Gelatinization
33%
Cereal
33%
Differential Scanning Calorimetry
16%
Scanning Electron Microscopy
16%
Starch
16%
Table Salt
16%
Oat Protein
16%
Agricultural and Biological Sciences
Batter
100%
Grains
33%
Oat Protein
16%
Disulfide Bond
16%
Table Salt
16%
Scanning Electron Microscopy
16%
Protein
16%
Differential Scanning Calorimetry
16%
Material Science
Differential Scanning Calorimetry
100%
Scanning Electron Microscopy
100%
Earth and Planetary Sciences
Hydrostatic Pressure
100%
Scanning Electron Microscopy
14%
Differential Scanning Calorimetry
14%
Chemical Engineering
Differential Scanning Calorimetry
100%