Engineering & Materials Science
Assays
33%
Casein
100%
Chemical properties
64%
Color
20%
Covalent bonds
46%
Discoloration
42%
Electrophoresis
74%
Gas chromatography
35%
Gels
59%
Heating
40%
Mass spectrometry
36%
Molecular weight
32%
Monomers
33%
Oligosaccharides
49%
Physical properties
51%
Polyacrylates
76%
Proteins
26%
Sodium
58%
Sugars
34%
Urea
35%
Agriculture & Biology
assays
15%
carbohydrates
19%
casein
51%
color
16%
discoloration
31%
emulsifying properties
35%
food grades
35%
gas chromatography-mass spectrometry
27%
heat
32%
Maillard reaction
35%
maltodextrins
69%
molecular weight
17%
oligosaccharides
27%
physical properties
46%
physicochemical properties
45%
polyacrylamide gel electrophoresis
47%
proteins
9%
reducing sugars
28%
sodium caseinate
76%
urea
22%
Chemistry
Amadori Rearrangement
82%
Amino Groups
48%
Covalent Bond
58%
Decolorization
59%
Gas Chromatography Mass Spectrometry (GCMS)
43%
Gel Electrophoresis
56%
Maillard Reaction
72%
Monomer
33%
Protein
23%
Reduction
26%
SDS Polyacrylamide Gel Electrophoresis
58%
Sodium Atom
36%
Time
20%
Weight
30%
Medicine & Life Sciences
Caseins
67%
Color
23%
Food
20%
Gas Chromatography-Mass Spectrometry
33%
Heating
61%
Maillard Reaction
45%
maltodextrin
84%
Molecular Weight
24%
Oligosaccharides
31%
Polyacrylamide Gel Electrophoresis
54%
Proteins
10%
Sugars
27%
Urea
27%