Medicine & Life Sciences
Starch
100%
Amylose
53%
Oryza
42%
Hordeum
39%
Emulsions
33%
oleogels
28%
Edwardsiella
25%
Oils
25%
Food
24%
Polysaccharides
24%
Soil
23%
Gels
22%
Amylopectin
20%
Solanum tuberosum
20%
Caseins
19%
Proteins
17%
Water
16%
Biofilms
16%
Microwaves
16%
Milk
16%
Molecular Structure
15%
Polymers
15%
Curcumin
15%
Zea mays
14%
Biopolymers
13%
Hydrogels
13%
Lecithins
13%
Poaceae
12%
Polyphenols
12%
Alginates
11%
Microbiota
11%
Whey Proteins
11%
Vigna
10%
Phaseolus
10%
Viscosity
10%
Hot Temperature
9%
Digestion
9%
Micelles
9%
In Vitro Techniques
9%
Temperature
9%
Bacteria
9%
Lipids
8%
Composting
8%
Colloids
8%
Triticum
8%
Chenopodium quinoa
8%
Antioxidants
8%
Anti-Bacterial Agents
7%
Functional Food
7%
batatasin-III
7%
Tea
7%
Pectins
7%
biochar
7%
Fats
7%
Burkholderiaceae
7%
Particle Size
7%
dehydrocorydalin
6%
Oil and Gas Fields
6%
Powders
6%
raspberry ketone
6%
trimetaphosphoric acid
6%
Microbial Drug Resistance
6%
Dextrins
6%
Panicum
6%
Adsorption
6%
succinic anhydride
6%
Rumex
6%
Volatile Fatty Acids
6%
Phytochemicals
6%
oligochitosan
5%
Milk Proteins
5%
Lactobacillus helveticus
5%
Zein
5%
Corydalis
5%
Industrial Waste
5%
Mycobiome
5%
lignocellulose
5%
Fishes
5%
Waste Water
5%
Medicago sativa
5%
Surface-Active Agents
5%
Tetracycline
5%
Camellia sinensis
5%
Lycopersicon esculentum
5%
Cheese
5%
Lactoglobulins
5%
Food-Drug Interactions
5%
Lotus
5%
Tannins
5%
Agriculture & Biology
rice starch
31%
emulsions
29%
amylose
27%
starch
24%
oleogels
23%
starch granules
20%
polysaccharides
18%
curcumin
17%
physicochemical properties
16%
rheological properties
14%
gels
14%
alginates
14%
microstructure
14%
hydrogels
13%
glutinous rice
12%
proteins
12%
polymethoxyflavones
12%
microbiome
12%
oils
11%
lecithins
11%
barley starch
10%
soil
10%
texture
10%
biopolymers
10%
antibiotic resistance genes
9%
granules
9%
noodles
9%
foods
9%
whey protein isolate
9%
beans
9%
barley
8%
potato starch
8%
grasses
7%
corn starch
7%
polymers
7%
mung beans
7%
milk
7%
functional foods
7%
hulls
6%
polyphenols
6%
microwave radiation
6%
Phaseolus vulgaris
6%
gellan gum
6%
bacterial communities
6%
water
6%
liquids
6%
Edwardsiella piscicida
6%
digestion
6%
amylopectin
6%
pathogens
6%
retrogradation
6%
Burkholderiaceae
5%
pasting properties
5%
gelatinization
5%
fat replacers
5%
Edwardsiella
5%
protein aggregates
5%
Alpinia galanga
5%
irradiation
5%
adsorption
5%
lactoglobulins
5%
volatile fatty acids
5%
anhydrous milk fat
5%
casein
5%
gelatinization temperature
5%
milk protein concentrate
5%
bean sprouts
5%
model food systems
5%
heat
5%
Panicum miliaceum subsp. miliaceum
5%
tomatoes
5%
composts
5%
tetracycline
5%
waxy corn
5%
Panicum miliaceum
5%
Chemical Compounds
Starch
72%
Amylose
26%
Protein
25%
Food
23%
Emulsion
16%
Amylopectin
16%
Micelle
15%
Soil
12%
Gel
11%
Alginate
11%
Rheology
11%
Polysaccharide
10%
Molecular Structure
10%
Surface
10%
Hydrocolloid
9%
Lipid
9%
Amphophile
8%
Microwave
8%
Antimicrobial Agent
8%
Colloid
8%
Antioxidant Agent
7%
Edible Oil
7%
Biopolymer
6%
Application
6%
Microstructure
6%
Sodium Atom
6%
Pickering Emulsion Method
6%
Microwave Irradiation
6%
Beta-Limit Dextrin
6%
Cell Viability
6%
Raspberry Ketone
6%
Bioactivity
6%
Tetracycline
5%
Curcumin
5%
Compost
5%
Microbial Ecology
5%
L-Citrulline
5%
Fat
5%
Trimetaphosphate
5%
Polyphenol
5%
Small Angle X-Ray Scattering
5%
Composite Material
5%
Genipin
5%