Agriculture & Biology
starch
66%
oleogels
61%
gelatinization
52%
gluten
39%
frying
39%
micro-computed tomography
38%
dough
33%
digestibility
29%
digestion
27%
fat replacers
27%
beeswax
25%
in vitro digestibility
24%
rice flour
23%
porosity
21%
glucose
21%
oxidative stability
20%
in vivo studies
20%
waxes
18%
vegetable oil
18%
X-radiation
18%
lipid content
17%
extrusion
17%
noninsulin-dependent diabetes mellitus
17%
pellets
16%
oils
15%
boiling point
14%
Salvia hispanica
14%
water content
13%
blood glucose
12%
in vitro studies
12%
linseed oil
11%
obesity
10%
polyunsaturated fatty acids
9%
air
9%
temperature
8%
microstructure
7%
sampling
7%
fat substitutes
6%
food matrix
6%
canola
6%
lipids
5%
canola oil
5%
quantitative analysis
5%
vacuum processing
5%
heat
5%
confocal laser scanning microscopy
5%
Medicine & Life Sciences
Starch
100%
oleogels
73%
Vacuum
63%
Glutens
46%
Oils
43%
shellac
34%
Digestion
33%
beeswax
31%
Porosity
27%
ethyl cellulose
26%
Plant Oils
25%
Flour
24%
Waxes
23%
nile red
22%
Oryza
22%
Glucose
21%
Food
21%
In Vitro Techniques
17%
X-Rays
16%
Fats
15%
Linseed Oil
15%
Lugol's solution
14%
Temperature
14%
Microwaves
14%
Air
13%
Unsaturated Fatty Acids
11%
Tomography
11%
Heating
10%
Type 2 Diabetes Mellitus
8%
Fat Substitutes
8%
Blood Glucose
7%
Snacks
7%
Cooking
7%
Rapeseed Oil
7%
barium chloride
6%
Food Technology
6%
Hot Temperature
6%
Food Ingredients
6%
X-Ray Microtomography
6%
Peroxides
5%
Obesity
5%
Chemical Compounds
Starch
64%
Vacuum
33%
Food
27%
Linseed Oil
24%
Glucose
24%
Fat
24%
Hydrogel
23%
Polyunsaturated Fatty Acid
14%
Canola Oil
14%
Porosity
13%
Gelatin
12%
Glycemic
12%
Strength
11%
Fat Substitute
11%
Biomaterial
10%
Peroxide
8%
Porogen
7%
Glycosaminoglycan
7%
Biopolymer
5%
Confocal Laser Scanning Microscopy
5%
Encapsulation
5%
Methacrylate
5%