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