Medicina y ciencias biológicas
Gelatin
100%
Salmon
61%
Chenopodium quinoa
48%
gelatin film
36%
Chitosan
30%
Temperature
29%
Tissue Engineering
28%
Biopolymers
28%
Edible Films
27%
Starch
24%
Cellulose
23%
Ultrafiltration
23%
Plasticizers
21%
Biocompatible Materials
21%
Molecular Conformation
20%
Blueberry Plants
20%
Membranes
19%
methacrylamide
18%
Flour
17%
Transition Temperature
17%
Linseed Oil
15%
Hydrogels
14%
Molecular Weight
14%
Hot Temperature
14%
Meat
14%
Water
13%
oleogels
12%
Glycerol
12%
In Vitro Techniques
12%
Food
12%
Protein Hydrolysates
12%
Freezing
12%
Differential Scanning Calorimetry
11%
Color
11%
Bioprinting
11%
Suspensions
11%
Cicer
11%
Cattle
11%
Kinetics
10%
Industrial Waste
10%
Glucose
10%
Coronary Vessels
10%
Persea
10%
Maillard Reaction
10%
Platelet-Rich Fibrin
9%
Antarctic Regions
9%
Glutens
9%
ethyl cellulose
9%
Dietary Iron
9%
Dietary Fiber
9%
Nanoparticles
9%
polyol
9%
Triticum
9%
Skin
8%
Re-Epithelialization
8%
Gels
8%
Hyaluronic Acid
8%
Oils
8%
Bread
8%
Freeze Drying
8%
Fourier Transform Infrared Spectroscopy
8%
Transplants
8%
Zea mays
8%
Hypoglycemic Agents
8%
Vitrification
7%
Oryza
7%
Fourier Analysis
7%
Blood Vessels
7%
Swine
7%
Cold Temperature
7%
Curcumin
7%
Polymethyl Methacrylate
7%
Bone Regeneration
7%
Gestational Diabetes
7%
Pseudomonas
7%
Amino Acids
7%
Oligosaccharides
7%
Fats
7%
Ceramics
7%
Peptides
7%
Humidity
6%
Bandages
6%
Seeds
6%
Bioreactors
6%
Nutritional Status
6%
Technology
6%
Elastic Modulus
6%
Myoblasts
6%
Proteins
6%
Antihypertensive Agents
6%
Trehalose
5%
Food Technology
5%
Three-Dimensional Printing
5%
Phenol
5%
Ecotype
5%
Muscles
5%
Whey Proteins
5%
Muscle Cells
5%
Iron
5%
Microwaves
5%
Ingeniería y ciencia de los materiales
Scaffolds
66%
Chitosan
55%
Tissue engineering
48%
Biopolymers
40%
Molecular weight
36%
Hydrogels
35%
Cellulose nanocrystals
33%
Biomaterials
33%
Thermodynamic properties
31%
Cellulose
30%
Starch
29%
Sorption
24%
Hyaluronic acid
23%
Water content
22%
Glass transition
21%
Gelation
21%
Polyols
18%
Tissue
17%
Superconducting transition temperature
17%
Temperature
16%
Physicochemical properties
16%
Differential scanning calorimetry
16%
Structural relaxation
15%
Viscosity
15%
Glycerol
15%
Relaxation
15%
Crosslinking
13%
Mechanical properties
13%
Muscle
13%
Cell growth
13%
Characterization (materials science)
13%
Water
12%
Amino acids
12%
Fruits
12%
Cellulose films
11%
Freezing
11%
Oligosaccharides
11%
Gels
11%
Optical properties
11%
Enthalpy
10%
Nanocomposite films
10%
Coatings
10%
Hot Temperature
10%
Aging of materials
10%
Strength of materials
10%
Nanocellulose
10%
Oils and fats
10%
Ceramic membranes
9%
Composite materials
9%
Hydroxyproline
9%
Spray drying
9%
Dynamic mechanical analysis
9%
Moisture
9%
Plasticizers
9%
Oligomers
9%
Composite films
9%
Isotherms
9%
Viscoelasticity
9%
Physical properties
9%
Ultrafiltration
8%
Collagen
8%
Cartilage
8%
Sol-gels
8%
Titanium dioxide
8%
Nanofibers
8%
Conformations
8%
Nanoparticles
8%
Microstructure
8%
Relaxation time
8%
Nuclear magnetic resonance
7%
Proteins
7%
Skin
7%
Alcohols
7%
Scaffolds (biology)
7%
Emulsions
7%
Textures
6%
Acids
6%
Spectroscopy
6%
Nutrition
6%
Drying
6%
Raman spectroscopy
6%
3D printers
6%
Encapsulation
6%
Biocompatibility
6%
Bone
6%
Color
6%
Tissue regeneration
6%
Elastic moduli
6%
Cells
5%
Scanning electron microscopy
5%
Circular Dichroism
5%
Positron annihilation
5%
Food technology
5%
Membranes
5%
Agricultura y biología
gelatin
54%
salmon
35%
Chenopodium quinoa
25%
films (materials)
24%
cultured meat
21%
ultrafiltration
20%
edible films
20%
electrodialysis
18%
starch
18%
water content
14%
blueberries
14%
chitosan
12%
temperature
12%
glucose
12%
gestational diabetes
12%
drying
11%
physicochemical properties
11%
organogels
11%
linseed oil
11%
gelatinization
11%
oleogels
10%
quinoa flour
10%
plasticizers
10%
shelf life
10%
color
10%
hypoglycemic agents
9%
fat replacers
9%
cellulose fibrils
9%
protein hydrolysates
9%
molecular conformation
9%
computer vision
9%
acute course
9%
physical properties
9%
white bread
9%
oxidative stability
9%
dietary fiber
9%
digestibility
8%
molecular weight
8%
waxy corn
8%
antihypertensive agents
8%
curcumin
8%
peptides
8%
composite films
8%
nanocrystals
8%
rice flour
8%
wheat starch
8%
gluten
8%
Maillard reaction
8%
heat
7%
myoblasts
7%
chemometrics
7%
avocados
7%
antimicrobial properties
7%
frying
7%
food contamination
7%
pasting properties
7%
microstructure
7%
spray drying
7%
cattle
7%
foodborne illness
7%
extrusion
7%
ecotypes
6%
freeze drying
6%
microscopy
6%
nutritional status
6%
Fourier transform infrared spectroscopy
6%
ceramics
6%
breads
6%
sugars
6%
whey protein isolate
6%
collagen
6%
oligosaccharides
6%
methodology
6%
deep fat frying
5%
kinetics
5%
flour
5%
water
5%
pellets
5%
protein isolates
5%
food intake
5%
animal models
5%
freezing
5%
proteins
5%
cell growth
5%
oils
5%
texture
5%
chronic diseases
5%
Salvia hispanica
5%
cellulose
5%
mouth
5%