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