Ingeniería y ciencia de los materiales
Aging of materials
8%
Amino acids
10%
Biomaterials
24%
Biopolymers
31%
Bone
5%
Cell growth
10%
Cellulose
24%
Cellulose films
9%
Ceramic membranes
8%
Characterization (materials science)
6%
Chitosan
39%
Coatings
8%
Collagen
7%
Color
5%
Composite films
7%
Composite materials
8%
Crosslinking
7%
Differential scanning calorimetry
12%
Dynamic mechanical analysis
7%
Elastic moduli
5%
Enthalpy
8%
Freezing
9%
Fruits
10%
Gelation
8%
Gels
9%
Glass transition
18%
Glycerol
12%
Hot Temperature
6%
Hyaluronic acid
19%
Hydrogels
8%
Hydroxyproline
8%
Isotherms
7%
Mechanical properties
7%
Microstructure
6%
Moisture
7%
Molecular weight
27%
Muscle
6%
Nanocellulose
8%
Nanocomposite films
8%
Nanoparticles
6%
Nuclear magnetic resonance
6%
Oligomers
7%
Oligosaccharides
9%
Optical properties
9%
Physical properties
7%
Physicochemical properties
14%
Plasticizers
7%
Polyols
15%
Proteins
6%
Raman spectroscopy
5%
Relaxation
12%
Relaxation time
6%
Scaffolds
36%
Scaffolds (biology)
5%
Skin
6%
Sorption
18%
Spectroscopy
5%
Starch
15%
Structural relaxation
13%
Superconducting transition temperature
8%
Temperature
10%
Thermodynamic properties
23%
Tissue
6%
Tissue engineering
24%
Tissue regeneration
5%
Titanium dioxide
7%
Ultrafiltration
7%
Viscosity
6%
Water
9%
Water content
18%
Compuestos químicos
Additive
5%
Alginate
5%
Application
7%
Biomaterial
23%
Biopolymer
27%
Ceramic Membrane
6%
Chemometrics
5%
Chitosan
18%
Communication
5%
Compliance
6%
Composite Material
10%
Compound Mobility
11%
Crosslinking
5%
Curcumin
6%
Differential Scanning Calorimetry
11%
Fat
5%
Food
14%
Galactomannan
7%
Gelatin
100%
Glass Transition
13%
Glass Transition Temperature
8%
Glycerol
14%
Hyaluronic Acid
15%
Hydrogel
9%
Hydroxyproline
5%
Linseed Oil
7%
Liquid Film
18%
Maillard Reaction
6%
Methacrylamide
6%
Microstructure
7%
Nanoparticle
5%
Oligosaccharide
5%
Opacity
7%
Osteogenic
7%
Plasticizer
12%
Polyol
11%
Reduction
5%
Relaxation Enthalpy
8%
Renaturation
5%
Self-Association
6%
Sorption
10%
Starch
11%
Strain
5%
Strength
6%
Structural Relaxation
11%
Suspension
6%
Thermodynamic Property
8%
Time
7%
Ultrafiltration
5%
Weight
15%
Agricultura y biología
acute course
7%
antimicrobial properties
6%
avocados
6%
blueberries
12%
cattle
6%
cellulose fibrils
8%
ceramics
5%
chemometrics
6%
Chenopodium quinoa
14%
chitosan
10%
collagen
5%
color
8%
composite films
7%
computer vision
8%
cultured meat
18%
deep fat frying
5%
drying
5%
ecotypes
5%
edible films
16%
films (materials)
20%
food contamination
6%
foodborne illness
6%
Fourier transform infrared spectroscopy
5%
frying
6%
gelatin
45%
gelatinization
6%
heat
6%
kinetics
5%
Maillard reaction
6%
molecular conformation
8%
molecular weight
5%
myoblasts
5%
oligosaccharides
5%
pasting properties
6%
physical properties
7%
physicochemical properties
8%
plasticizers
8%
quinoa flour
9%
salmon
29%
shelf life
8%
temperature
7%
ultrafiltration
5%
water content
8%
waxy corn
7%
wheat starch
6%