Medicine & Life Sciences
Starch
100%
Amylose
52%
Oryza
41%
Hordeum
36%
Emulsions
32%
oleogels
30%
Edwardsiella
27%
Oils
26%
Soil
24%
Gels
24%
Food
24%
Amylopectin
23%
Chenopodium quinoa
22%
Solanum tuberosum
19%
Polysaccharides
18%
Proteins
18%
Milk
17%
Whey Proteins
17%
Water
16%
Molecular Structure
15%
Biopolymers
14%
Hydrogels
14%
Zea mays
13%
Polyphenols
13%
Microwaves
12%
Pectins
12%
Microbiota
11%
Vigna
11%
Phaseolus
11%
Fats
11%
Viscosity
10%
Polymers
9%
Biofilms
9%
Digestion
9%
Hot Temperature
9%
Poaceae
9%
Composting
9%
Colloids
9%
Caseins
8%
Temperature
8%
Bacteria
8%
Alginates
8%
Anti-Bacterial Agents
8%
Powders
7%
Curcumin
7%
Burkholderiaceae
7%
dehydrocorydalin
7%
Oil and Gas Fields
7%
In Vitro Techniques
7%
trimetaphosphoric acid
7%
rennet
7%
Microbial Drug Resistance
6%
Panicum
6%
Particle Size
6%
Lipids
6%
succinic anhydride
6%
Rumex
6%
Volatile Fatty Acids
6%
Mycobiome
6%
oligochitosan
6%
Lactobacillus helveticus
6%
Zein
6%
Corydalis
6%
Chitin
6%
Industrial Waste
6%
Functional Food
5%
lignocellulose
5%
Antioxidants
5%
Waste Water
5%
Medicago sativa
5%
Camellia sinensis
5%
Lycopersicon esculentum
5%
Phytochemicals
5%
Food-Drug Interactions
5%
Tannins
5%
Fusarium
5%
Micelles
5%
Milk Proteins
5%
Lipopeptides
5%
Triglycerides
5%
Synthetic Biology
5%
Atomic Force Microscopy
5%
MDR Genes
5%
Peptides
5%
Agriculture & Biology
rice starch
29%
emulsions
27%
amylose
27%
starch
26%
oleogels
25%
starch granules
21%
rheological properties
15%
gels
15%
physicochemical properties
15%
microstructure
15%
polysaccharides
14%
hydrogels
14%
whey protein isolate
14%
proteins
13%
polymethoxyflavones
12%
oils
12%
amylopectin
12%
barley starch
11%
granules
11%
soil
11%
biopolymers
10%
texture
10%
antibiotic resistance genes
10%
noodles
9%
beans
9%
microbiome
9%
milk
9%
curcumin
8%
glutinous rice
8%
potato starch
8%
corn starch
8%
chemical structure
8%
pectins
7%
mung beans
7%
alginates
7%
bacterial communities
7%
lipids
7%
hulls
7%
polyphenols
7%
microwave radiation
7%
Phaseolus vulgaris
7%
foods
7%
water
7%
liquids
6%
Edwardsiella piscicida
6%
small-angle X-ray scattering
6%
dairies
6%
Fusarium oxysporum f. sp. lactucae
6%
pathogens
6%
barley
6%
Burkholderiaceae
6%
irradiation
6%
pasting properties
6%
fat replacers
6%
Edwardsiella
6%
powders
6%
Alpinia galanga
5%
soil amendments
5%
digestion
5%
volatile fatty acids
5%
anhydrous milk fat
5%
milk protein concentrate
5%
gelatinization
5%
bean sprouts
5%
model food systems
5%
reconstituted milk
5%
Panicum miliaceum subsp. miliaceum
5%
heat
5%
polymers
5%
grasses
5%
composts
5%
waxy corn
5%
Panicum miliaceum
5%
chitooligosaccharides
5%
colloids
5%
Rumex
5%
antibiotics
5%
microbial communities
5%
deuterium oxide
5%
retrogradation
5%
atomic force microscopy
5%
Chemical Compounds
Starch
68%
Protein
23%
Amylose
22%
Food
19%
Amylopectin
18%
Emulsion
16%
Soil
12%
Gel
12%
Hydrocolloid
10%
Micelle
10%
Fat
9%
Molecular Structure
9%
Amphophile
9%
Rheology
8%
Alginate
8%
Edible Oil
7%
Soil Amendment
7%
Small Angle X-Ray Scattering
7%
Surface
7%
Biopolymer
7%
Antimicrobial Agent
7%
Microwave Irradiation
6%
Microstructure
6%
Colloid
6%
Sodium Atom
6%
Cell Viability
6%
Compost
6%
Microbial Ecology
5%
L-Citrulline
5%
Microwave
5%
Lipid
5%
Trimetaphosphate
5%
Polyphenol
5%
Antioxidant Agent
5%
Application
5%
Polysaccharide
5%
Genipin
5%
pH Value
5%
Bioactivity
5%
Nanocarrier
5%
Antiretroviral
5%