Keyphrases
Gelatin
81%
Salmon Gelatin
78%
Chitosan-gelatin
35%
Biomaterials
31%
Biopolymers
26%
Quinoa
26%
Starch
26%
Gelatin Film
24%
Tissue Engineering
24%
Chenopodium Quinoa Willd
22%
Bacterial Cellulose
22%
Glassy State
22%
Glycerol
21%
Glass Transition Temperature
17%
Salmon
17%
Blueberry
17%
In Vitro Meat
17%
Cellulose Nanocrystals
17%
Microstructure
17%
Thermal Properties
16%
Differential Scanning Calorimetry
15%
Bovine Gelatin
14%
Muscle Cells
14%
Plasticizer
14%
Water Content
14%
Gelatin Methacryloyl (GelMA)
14%
Low Viscosity
14%
Gel Matrix
13%
Moisture Content
13%
Edible Film
13%
Cellulose Nanofibrils
13%
Polyol
12%
Wheat
12%
Mechanical Properties
12%
Enthalpy Relaxation
12%
Non-mammalian
12%
Physicochemical Properties
12%
Molecular Mobility
11%
Chitosan
11%
Myoblast
11%
Scaffold-based
11%
Vascular Graft
11%
Rapid Manufacturing
11%
Human Coronary Artery
11%
Curcumin
11%
Stress Transfer
11%
Structural Characterization
11%
Natural Composites
11%
Cell-based
11%
Reinforced
11%
Electrodialysis with Ultrafiltration Membrane
11%
Wound Dressing
11%
Chickpea Flour
11%
Chickpea
11%
Molecular Ordering
11%
Physical Properties
10%
Thermophysical Properties
10%
Structural Change
10%
Chile
9%
Thermal Transition
9%
Hyaluronic Acid
9%
Cell Growth
9%
Biocompatibility
9%
Quinoa Flour
9%
Viscoelasticity
9%
Mechanical Strength
9%
Molecular Configuration
9%
Methacrylamide
9%
Quinoa Protein
9%
Potato Starch
9%
Fourier Transform Infrared Spectroscopy (FT-IR)
8%
Gelatinization
8%
Retrogradation
8%
Physical State
8%
Micropatterning
8%
Thermodynamic State
8%
Sorbitol
8%
Molecular Packing
8%
Waxy Maize
8%
Oxidative Stability
8%
Fat Replacer
8%
Water Sorption
8%
Antioxidant Capacity
8%
Structural Relaxation
7%
Linseed Oil
7%
Edible Coating
7%
Water Holding Capacity
7%
Soluble Dietary Fiber
7%
Muscle Tissue Engineering
7%
Conformational Properties
7%
Porogen
7%
Antimicrobial Properties
7%
Antimicrobial Activity
7%
Adsorption Isotherm
7%
Structural Properties
7%
Psychrophiles
7%
Bioink
7%
Starch Digestion
7%
Plant-based Beverages
7%
Plant Protein
7%
Food Science
Gelatin
100%
Starch
35%
Chenopodium Quinoa
32%
Edible Film
19%
Differential Scanning Calorimetry
18%
Chickpea
17%
Gelatinization
13%
Potato Starch
12%
Fat Replacers
11%
Curcumin
11%
Chickpea Flour
10%
Quinoa Flour
10%
Digestibility
9%
Oxidative Stability
9%
Antioxidant Capacity
8%
Protein Hydrolysate
7%
Spray Drying
7%
Linseed Oil
7%
Food Science
7%
Brix
7%
Fourier Transform Infrared Spectroscopy
7%
Pasting Properties
7%
Amino Acid
6%
Soluble Dietary Fiber
6%
Peptide
6%
Retrogradation
6%
Food Structure
6%
Protein Content
5%
Exopolysaccharide
5%
Food Industry
5%
Gel Structure
5%
Food Color
5%
Gum Arabic
5%
Apparent Viscosity
5%
Enzymatic Treatment
5%
Food Texture
5%
Food Applications
5%
Chlorogenic Acid
5%
In Vitro Gastrointestinal
5%
Rice Flour
5%
Glycation
5%
Fat Substitution
5%
Convective Drying
5%
Microbiological Quality
5%
Blackcurrant
5%
Deep Fat Frying
5%
Avocado
5%
Lactobacillus acidophilus
5%
Protein Hydrolysis
5%
Ultrasound Extraction
5%
Nutrition
5%
Functional Food
5%
Gluten
5%
Chia
5%
Saturated Fat
5%
Food Grades
5%
Trans Fat
5%
Bean Flour
5%
Broad Bean
5%
Food Package Labeling
5%
Shelf Life of Foods
5%
Food-Borne Disease
5%
Iron Intake
5%
Dietary Intake
5%
White Bread
5%
Globulin
5%
Alpha-Tocopherol
5%
Rice Protein
5%
Pea Protein
5%
Bioactive Compound
5%
Gel Strength
5%
Water Holding Capacity
5%