Engineering & Materials Science
Dairy products
100%
Gels
60%
Thermodynamic stability
59%
Sodium
59%
Acids
52%
Polysaccharides
42%
Topology
39%
Phase behavior
37%
Differential scanning calorimetry
32%
Optical microscopy
31%
Strength of materials
29%
Proteins
26%
Textures
23%
Polymers
21%
Mechanical properties
18%
Water
15%
Agriculture & Biology
sodium caseinate
76%
glucans
60%
barley
45%
gels
39%
acids
32%
topology
29%
thermal stability
26%
fermented dairy products
20%
blended foods
15%
water holding capacity
14%
oscillation
14%
differential scanning calorimetry
14%
strength (mechanics)
14%
dairy products
13%
light microscopy
12%
ingredients
11%
texture
11%
polysaccharides
11%
polymers
10%
mechanical properties
10%
proteins
4%
Medicine & Life Sciences
Hordeum
82%
Glucans
77%
Caseins
67%
Gels
47%
Acids
43%
Cultured Milk Products
23%
Hot Temperature
22%
Dairy Products
18%
Differential Scanning Calorimetry
17%
Polysaccharides
13%
Polymers
12%
Microscopy
12%
Water
9%
Proteins
5%
Chemistry
Thermal Stability
38%
Sodium Atom
36%
Gel
35%
Phase Behavior
28%
Crystalline Texture
27%
Optical Microscopy
25%
Mixture
25%
Polysaccharide
24%
Differential Scanning Calorimetry
20%
Strength
18%
Protein
11%