Nutrición y Dietética

Keyphrases

1. Gelatin 100%
2. Salmon Gelatin 96%
3. Chitosan-gelatin 43%
4. Biomaterials 39%
5. Biopolymers 32%
6. Quinoa 32%
7. Starch 32%
8. Gelatin Film 30%
9. Tissue Engineering 29%
10. Chenopodium Quinoa Willd 28%
11. Bacterial Cellulose 28%
12. Glassy State 27%
13. Glycerol 26%
14. Glass Transition Temperature 21%
15. Salmon 21%
16. Blueberry 21%
17. In Vitro Meat 21%
18. Cellulose Nanocrystals 21%
19. Microstructure 21%
20. Thermal Properties 19%
21. Differential Scanning Calorimetry 19%
22. Bovine Gelatin 18%
23. Muscle Cells 18%
24. Plasticizer 18%
25. Water Content 17%
26. Gelatin Methacryloyl (GelMA) 17%
27. Gel Matrix 17%
28. Moisture Content 16%
29. Edible Film 16%
30. Cellulose Nanofibrils 16%
31. Polyol 15%
32. Wheat 15%
33. Mechanical Properties 15%
34. Enthalpy Relaxation 15%
35. Non-mammalian 15%
36. Physicochemical Properties 15%
37. Molecular Mobility 14%
38. Chitosan 14%
39. Myoblast 14%
40. Scaffold-based 14%
41. Vascular Graft 14%
42. Rapid Manufacturing 14%
43. Human Coronary Artery 14%
44. Curcumin 14%
45. Stress Transfer 14%
46. Structural Characterization 14%
47. Natural Composites 14%
48. Cell-based 14%
49. Reinforced 14%
50. Electrodialysis with Ultrafiltration Membrane 14%
51. Wound Dressing 14%
52. Chickpea Flour 14%
53. Chickpea 14%
54. Physical Properties 13%
55. Thermophysical Properties 12%
56. Structural Change 12%
57. Chile 12%
58. Thermal Transition 11%
59. Hyaluronic Acid 11%
60. Cell Growth 11%
61. Biocompatibility 11%
62. Quinoa Flour 11%
63. Mechanical Strength 11%
64. Molecular Configuration 11%
65. Viscoelasticity 11%
66. Methacrylamide 11%
67. Quinoa Protein 11%
68. Physical State 10%
69. Micropatterning 10%
70. Thermodynamic State 10%
71. Low Viscosity 10%
72. Gelatinization 10%
73. Sorbitol 10%
74. Molecular Packing 10%
75. Waxy Maize 10%
76. Oxidative Stability 10%
77. Fat Replacer 10%
78. Water Sorption 9%
79. Fourier Transform Infrared Spectroscopy (FT-IR) 9%
80. Antioxidant Capacity 9%
81. Structural Relaxation 9%
82. Linseed Oil 9%
83. Edible Coating 9%
84. Water Holding Capacity 9%
85. Soluble Dietary Fiber 9%
86. Muscle Tissue Engineering 9%
87. Conformational Properties 9%
88. Porogen 9%
89. Antimicrobial Properties 9%
90. Antimicrobial Activity 9%
91. Adsorption Isotherm 9%
92. Structural Properties 9%
93. Psychrophiles 9%
94. Bioink 9%
95. Starch Digestion 9%
96. Plant-based Beverages 9%
97. Plant Protein 9%
98. Chickpea Protein 9%
99. Rheological Properties 9%
100. Viscosity 9%