Keyphrases
Beeswax
13%
Bigel
12%
Chickpea
24%
Chickpea Flour
24%
Chickpea Protein
15%
Chile
15%
Cicer Arietinum
12%
CT Method
12%
Fat Replacer
17%
Food Cans
12%
Food Science
15%
Food Structure
15%
Gluten
36%
Healthy Plants
12%
In Vitro Digestibility
12%
L-ratio
12%
Lessons Learned
12%
Mechanical Strength
12%
Mexico
12%
Microbiological Quality
12%
Microcomputed Tomography
19%
Microstructural Characterization
24%
Microstructure Formation
12%
Oleogel
25%
Oleogelation
12%
Oxidative Stability
13%
Physicochemical Stability
12%
Plant Protein
15%
Plant-based Beverages
15%
Porosity
14%
Quinoa
20%
Quinoa Flour
15%
Rapidly Available Glucose
12%
Saturated Fat
12%
Shellac Wax
12%
Soluble Dietary Fiber
15%
Starch
48%
Starch Digestibility
28%
Starch Digestion
43%
Starch Gelatinization
25%
Starch Matrix
12%
Structural Change
19%
Structural Properties
12%
Sugar Replacement
12%
Trans Fat
14%
Type 2 Diabetes Mellitus (T2DM)
13%
Universidad
18%
Vacuum Frying
36%
Vegetable Oil
12%
Water Holding Capacity
15%
Food Science
Boiling
8%
Canola Oil
7%
Chenopodium Quinoa
21%
Chia
12%
Chickpea
36%
Chickpea Flour
21%
Cooking Temperature
6%
Dietetics
6%
Digestibility
44%
Edible Oil
8%
Fat Replacers
24%
Fat Substitute
7%
Fat Substitution
12%
Fatty Acid Profile
7%
Food Grades
12%
Food Package Labeling
12%
Food Science
15%
Food Structure
12%
Food Texture
12%
Functional Food
12%
Gelatinization
15%
Glucose Blood Level
8%
Gluten
36%
In Vitro Digestibility
14%
Lactic Acid Bacteria
6%
Lactobacillus acidophilus
12%
Microbiological Quality
12%
Nutrition
24%
Oil Content
16%
Oxidative Stability
15%
Peroxide Value
10%
Polyunsaturated Fatty Acid
18%
Protein Content
9%
Protein Hydrolysis
12%
Protein Isolates
7%
Quinoa Flour
15%
Rice Flour
12%
Saturated Fat
12%
Saturated Fatty Acid
8%
Scanning Electron Microscopy
7%
Snack Food
6%
Soluble Dietary Fiber
13%
Starch
100%
Starch Gelatinization
23%
Trans Fat
20%
Ultrasound Extraction
12%
Vegetable Oil
12%
Water Holding Capacity
10%
Whey Protein Isolate
7%
White Bread
12%