Biochemistry, Genetics and Molecular Biology
Imitation
81%
Fat
43%
Casein
36%
Time
35%
Sample
33%
Flow Kinetics
21%
Torque
20%
Thiol
19%
Cholecalciferol
16%
DNA
16%
Radiofrequency
16%
Hydration
16%
Hardness
15%
Thawing
13%
Emulsion
13%
Whey Protein Isolate
12%
Dynamics
11%
Development
11%
Resistant Starch
10%
Matrix Protein
10%
Aptitude
9%
Adhesion
9%
Heat
8%
Electric Potential
7%
Reduction (Chemistry)
7%
Cryo-Scanning Electron Microscopy
7%
Pig
6%
Solution and Solubility
6%
Synthesis
6%
Chemistry
Protein
36%
Gelation
32%
Food
24%
Starch
22%
Salt
21%
Foam
18%
Vitamin D
16%
Microwave
16%
Expansion
16%
Deoxyribonucleic Acid
16%
Gel
16%
Compound Mobility
15%
Storage
14%
Exopolysaccharide
14%
Time
13%
Crystalline Texture
12%
Viscosity
11%
Particle Size
11%
Chemical Reaction Product
11%
Sample
11%
Fat
10%
Rheology
10%
Microstructure
9%
D3 Vitamin
8%
Microwave Digestion
8%
Water Type
8%
Procedure
8%
Cross-Link (Molecular Structure)
7%
Chemical Reaction
7%
Scanning Electron Microscopy
7%
Chitosan
6%
Fermentation
6%
Excited State
6%
Hardness
5%
Concentration
5%
Agricultural and Biological Sciences
Cheeses
100%
Water
36%
Moisture
32%
Cytochromes
30%
Foods
21%
Emulsifying
18%
Starch
17%
Storage
16%
Vitamin D
16%
Whey Protein Isolate
16%
Foams
16%
Meat
16%
Storage Time
16%
Trisodium Citrate
13%
Casein
11%
Crispiness
9%
Particles
8%
Drip Loss
8%
Research
8%
Cheese Making Technology
7%
Microscope
6%
Resistant Starch
5%
Sensory Evaluation
5%
Light Microscopy
5%