Keyphrases
Gelatin
78%
Salmon Gelatin
77%
Chitosan-gelatin
37%
Biomaterials
34%
Biopolymers
28%
Quinoa
28%
Gelatin Film
26%
Starch
26%
Chenopodium Quinoa Willd
24%
Bacterial Cellulose
24%
Glassy State
23%
Glycerol
22%
Tissue Engineering
22%
Glass Transition Temperature
18%
Blueberry
18%
In Vitro Meat
18%
Microstructure
18%
Differential Scanning Calorimetry
16%
Thermal Properties
16%
Bovine Gelatin
15%
Muscle Cells
15%
Plasticizer
15%
Water Content
15%
Gel Matrix
14%
Moisture Content
14%
Physicochemical Properties
14%
Edible Film
14%
Cellulose Nanofibrils
14%
Salmon
13%
Polyol
13%
Wheat
13%
Enthalpy Relaxation
13%
Non-mammalian
13%
Mechanical Properties
12%
Cell-based
12%
Chitosan
12%
Scaffold-based
12%
Vascular Graft
12%
Rapid Manufacturing
12%
Human Coronary Artery
12%
Stress Transfer
12%
Structural Characterization
12%
Natural Composites
12%
Reinforced
12%
Cellulose Nanocrystals
12%
Electrodialysis with Ultrafiltration Membrane
12%
Wound Dressing
12%
Molecular Mobility
12%
Chickpea Flour
12%
Chickpea
12%
Myoblast
12%
Molecular Ordering
12%
Low Viscosity
12%
Physical Properties
11%
Mechanical Strength
11%
Chile
10%
Thermal Transition
10%
Hyaluronic Acid
10%
Cell Growth
10%
Quinoa Flour
10%
Thermophysical Properties
9%
Quinoa Protein
9%
Potato Starch
9%
Fourier Transform Infrared Spectroscopy (FT-IR)
9%
Retrogradation
9%
Physical State
9%
Thermodynamic State
9%
Gelatin Methacryloyl (GelMA)
9%
Micropatterning
9%
Sorbitol
8%
Molecular Packing
8%
Waxy Maize
8%
Oxidative Stability
8%
Fat Replacer
8%
Water Sorption
8%
Antioxidant Capacity
8%
Orodental
8%
Structural Relaxation
8%
Linseed Oil
8%
Edible Coating
8%
Structural Properties
8%
Antimicrobial Properties
8%
Antimicrobial Activity
8%
Adsorption Isotherm
8%
Psychrophiles
8%
Plant-based Beverages
8%
Muscle Tissue Engineering
8%
Quinoa Protein Hydrolysate
7%
Chitosan Film
7%
Porous Scaffold
7%
Formulation Conditions
7%
Hydroxyapatite
7%
Thermophysical
7%
Food Science
7%
Low Moisture
7%
Computer Vision
7%
Methacrylamide
7%
Spray Drying
7%
Pasting Properties
7%
Gelatinization
7%
Food Science
Gelatin
100%
Chenopodium Quinoa
34%
Starch
31%
Edible Film
20%
Differential Scanning Calorimetry
19%
Potato Starch
13%
Gelatinization
12%
Chickpea
12%
Fat Replacers
12%
Chickpea Flour
10%
Quinoa Flour
10%
Oxidative Stability
9%
Antioxidant Capacity
9%
Protein Hydrolysate
7%
Spray Drying
7%
Linseed Oil
7%
Food Science
7%
Brix
7%
Fourier Transform Infrared Spectroscopy
7%
Pasting Properties
7%
Amino Acid
7%
Peptide
6%
Retrogradation
6%
Food Structure
6%
Protein Content
6%
Exopolysaccharide
6%
Soluble Dietary Fiber
6%
Food Industry
6%
Gel Structure
6%
Food Color
6%
Gum Arabic
6%
Apparent Viscosity
6%
Enzymatic Treatment
6%
Food Texture
6%
Food Applications
6%
Rice Flour
6%
Glycation
6%
Fat Substitution
6%
Convective Drying
6%
Microbiological Quality
6%
Blackcurrant
6%
Deep Fat Frying
6%
Avocado
6%
Lactobacillus acidophilus
6%
Protein Hydrolysis
6%
Ultrasound Extraction
6%
Nutrition
6%
Functional Food
6%
Chia
6%
Curcumin
6%
Saturated Fat
6%
Food Grades
6%
Trans Fat
6%
Alpha-Tocopherol
6%
Bean Flour
6%
Broad Bean
6%
Food Package Labeling
6%
Shelf Life of Foods
6%
Food-Borne Disease
6%
White Bread
6%
Globulin
6%
Rice Protein
6%
Pea Protein
6%
Gel Strength
5%