Chemistry
Protein
100%
Hydrophobic Surface
100%
Hydrophilicity
66%
Biopolymer
66%
Dioxygen
66%
Gallate
66%
Cross-Link (Molecular Structure)
66%
Procedure
66%
Modification
66%
Water Vapor
33%
Fatty Acid
33%
Hemicellulose
33%
Carbohydrate
33%
Permeability
33%
Nanomaterial
33%
Polysaccharide
33%
Coating Agent
33%
Food
33%
Engineering Process
33%
Structure
33%
Wax
33%
Functionalization
33%
Humidity
33%
Insoluble
33%
Inert
33%
Material Science
Protein
100%
Nanoclay
100%
Synthetic Polymer
66%
Grease
66%
Biopolymer
66%
Plastic Film
66%
Material
66%
Film
66%
Enzyme
33%
Nanostructured Material
33%
Bio-Based Polymer
33%
Coating
33%
Water Vapor
33%
Biochemistry, Genetics and Molecular Biology
Protein
100%
Biopolymer
66%
Polysaccharide
33%
Cross-Link
33%
Carbohydrate
33%
Lysozyme
33%
Functionalisation
33%
Hemicellulose
33%
Hydrophilicity
33%
Laccase
33%
Permeability
33%
Water Vapor
33%
Humidity
33%
Tyrosinase
33%
Chemical Engineering
Oxygen
66%
Moisture
66%
Fatty Acids
33%
Polysaccharide
33%
Carbohydrate
33%
Functional Groups
33%
Wax
33%
Food Science
Fatty Acid
66%
Food Packaging
33%