Agriculture & Biology
tributyrin
100%
sodium
76%
zein
68%
gamma-cyclodextrin
54%
microfluidic technology
42%
snacks
41%
consumer acceptance
38%
colloids
37%
spray drying
37%
encapsulation
33%
emulsions
33%
resveratrol
31%
foods
31%
saltiness
31%
extruded foods
30%
whey protein isolate
29%
snack foods
27%
food matrix
26%
sampling
25%
sensory properties
24%
gels
23%
soups
22%
modified starch
21%
powders
20%
nozzles
19%
cyclodextrins
19%
proteins
19%
lipids
18%
sodium caseinate
18%
fermentation
18%
butyrates
17%
food grades
16%
texture
16%
herbs
15%
hedonic scales
15%
salts
15%
organogels
14%
homogenization
14%
soy flour
14%
sensory evaluation
13%
drying
13%
methodology
12%
mouth
12%
small-angle X-ray scattering
12%
protein secondary structure
12%
rheometry
12%
in vitro digestion
12%
soy protein
12%
colitis
12%
dextran sulfate
12%
Medicine & Life Sciences
tributyrin
88%
Sodium
87%
Food
72%
gamma-cyclodextrin
60%
Capsules
55%
Snacks
42%
Microfluidics
41%
Emulsions
39%
Whey Proteins
36%
Colloids
35%
Resveratrol
30%
Fats
28%
Gels
28%
Fermentation
27%
Proteins
26%
Zea mays
22%
Butyrates
21%
Starch
19%
Salts
19%
Oils
19%
Powders
18%
Soybean Proteins
16%
Caseins
16%
Digestion
15%
Flour
14%
Taste Threshold
14%
Particle Size
13%
Helianthus
13%
Beverages
13%
Secondary Protein Structure
13%
Cross-Cultural Comparison
13%
Nisin
13%
maltodextrin
12%
Soybean Oil
12%
Time Perception
12%
Lycopersicon esculentum
12%
Salmon
11%
Ethanol
11%
Polyphenols
11%
Hot Temperature
11%
Rheology
11%
Bread
11%
Waxes
10%
Soybeans
10%
Dextran Sulfate
10%
Near-Infrared Spectroscopy
10%
Nanoparticles
10%
Chemical Compounds
Emulsion
19%
Food
19%
Protein
18%
Crystalline Texture
16%
Rheology
13%
Fat
13%
Reduction
13%
Maltodextrin
11%
D3 Vitamin
11%
Allergen
10%
Soybean Oil
9%
X-Ray Scattering
9%
Extrusion
8%
Glucomannan
8%
Microstructure
8%
Colloid
8%
Starch
8%
Liposome
8%
Surface Modification
7%
Cysteine
7%
Ethanol
6%
Flow Kinetics
6%
Pressure
6%
Gelatin
5%
Shear
5%
Mixture
5%