Medicine & Life Sciences
Starch
100%
Amylose
46%
Oryza
41%
Hordeum
38%
Emulsions
29%
oleogels
24%
Edwardsiella
22%
Oils
21%
Food
21%
Solanum tuberosum
21%
Gels
21%
Polysaccharides
20%
Soil
20%
Amylopectin
18%
Caseins
17%
Proteins
15%
Water
14%
Biofilms
14%
Microwaves
13%
Milk
13%
Molecular Structure
13%
Polymers
13%
Curcumin
13%
Zea mays
12%
Biopolymers
12%
Hydrogels
12%
Hot Temperature
11%
Lecithins
11%
Digestion
11%
Poaceae
11%
Panicum
11%
Polyphenols
10%
Temperature
10%
Alginates
10%
Viscosity
9%
Microbiota
9%
Whey Proteins
9%
Vigna
9%
Lipids
9%
Phaseolus
9%
Antioxidants
9%
Chenopodium quinoa
8%
Micelles
8%
In Vitro Techniques
8%
Flour
7%
Bacteria
7%
Composting
7%
Colloids
7%
Triticum
7%
Particle Size
6%
Anti-Bacterial Agents
6%
Functional Food
6%
batatasin-III
6%
Tea
6%
Pectins
6%
biochar
6%
Fats
6%
Burkholderiaceae
6%
dehydrocorydalin
6%
Oil and Gas Fields
6%
Powders
6%
raspberry ketone
5%
trimetaphosphoric acid
5%
Microbial Drug Resistance
5%
Dextrins
5%
Nanoparticles
5%
Adsorption
5%
succinic anhydride
5%
Rumex
5%
Volatile Fatty Acids
5%
Phytochemicals
5%
Soybean Proteins
5%
oligochitosan
5%
Milk Proteins
5%
Lactobacillus helveticus
5%
Zein
5%
Corydalis
5%
Industrial Waste
5%
Agriculture & Biology
rice starch
31%
starch
25%
emulsions
25%
amylose
23%
oleogels
20%
starch granules
18%
physicochemical properties
16%
polysaccharides
16%
glutinous rice
15%
curcumin
14%
rheological properties
12%
gels
12%
alginates
12%
microstructure
12%
hydrogels
11%
proteins
11%
polymethoxyflavones
10%
microbiome
10%
oils
10%
lecithins
10%
granules
10%
barley starch
9%
Panicum miliaceum subsp. miliaceum
9%
soil
9%
texture
8%
biopolymers
8%
antibiotic resistance genes
8%
noodles
8%
foods
8%
whey protein isolate
7%
beans
7%
digestion
7%
barley
7%
potato starch
6%
grasses
6%
corn starch
6%
polymers
6%
mung beans
6%
amylopectin
6%
milk
6%
functional foods
6%
hulls
5%
polyphenols
5%
microwave radiation
5%
Phaseolus vulgaris
5%
gellan gum
5%
bacterial communities
5%
water
5%
liquids
5%
Edwardsiella piscicida
5%
gelatinization temperature
5%
pathogens
5%
retrogradation
5%
Burkholderiaceae
5%
pasting properties
5%
gelatinization
5%
nanoparticles
5%
Chemical Compounds
Starch
73%
Amylose
22%
Protein
22%
Food
20%
Amylopectin
15%
Emulsion
14%
Micelle
13%
Gel
10%
Lipid
10%
Soil
10%
Surface
9%
Alginate
9%
Rheology
9%
Polysaccharide
9%
Antioxidant Agent
9%
Molecular Structure
9%
Hydrocolloid
8%
Amphophile
7%
Microwave
7%
Antimicrobial Agent
7%
Colloid
7%
Edible Oil
6%
Biopolymer
5%
Application
5%
Microstructure
5%
Sodium Atom
5%
Pickering Emulsion Method
5%
Microwave Irradiation
5%
Beta-Limit Dextrin
5%
Cell Viability
5%
Raspberry Ketone
5%
Bioactivity
5%
Tetracycline
5%
Curcumin
5%