Ingeniería y ciencia de los materiales
Scaffolds
41%
Chitosan
39%
Biopolymers
30%
Molecular weight
29%
Glass transition
28%
Biomaterials
25%
Tissue engineering
24%
Fruits
23%
Cellulose
23%
Structural relaxation
22%
Thermodynamic properties
21%
Glycerol
21%
Starch
21%
Water content
19%
Hyaluronic acid
19%
Superconducting transition temperature
18%
Differential scanning calorimetry
18%
Sorption
17%
Cell growth
17%
Polyols
16%
Gels
15%
Relaxation
14%
Physicochemical properties
13%
Skin
13%
Temperature
12%
Water
11%
Coatings
11%
Moisture
10%
Viscosity
10%
Antioxidants
10%
Characterization (materials science)
10%
Plasticizers
10%
Color
10%
Amino acids
10%
Physical properties
10%
Aging of materials
9%
Cellulose films
9%
Freezing
9%
Waxes
9%
Enthalpy
9%
Relaxation time
9%
Alginate
9%
Oligosaccharides
9%
Optical properties
8%
Acids
8%
Nanocomposite films
8%
Hot Temperature
8%
Nanocellulose
8%
Ceramic membranes
7%
Gelation
7%
Compuestos químicos
Gelatin
100%
Glycerol
33%
Starch
26%
Biopolymer
26%
Biomaterial
23%
Liquid Film
22%
Food
22%
Sorption
21%
Chitosan
20%
Weight
19%
Structural Relaxation
17%
Glass Transition Temperature
16%
Differential Scanning Calorimetry
15%
Hyaluronic Acid
15%
Wax
14%
Plasticizer
13%
Glass Transition
12%
Polyol
12%
Compound Mobility
11%
Alginate
10%
Composite Material
10%
Hydrogel
9%
Time
9%
Gel
9%
Coating Agent
8%
Relaxation Enthalpy
8%
Galactomannan
7%
Surface Free Energy
7%
Opacity
7%
Food Coloring Agent
7%
Reduction
6%
Microstructure
6%
Thermodynamic Property
6%
Antioxidant Agent
6%
Methacrylamide
6%
Ceramic Membrane
6%
Maillard Reaction
6%
Additive
6%
Application
6%
Compliance
6%
pH Value
6%
Suspension
6%
Isotherm
6%
Self-Association
5%
Colorant
5%
Multilayer
5%
Crystalline Texture
5%
Strain
5%
Spreading
5%
Hydroxyproline
5%
Agricultura y biología
gelatin
54%
salmon
39%
films (materials)
29%
waxy corn
22%
edible films
22%
glycerol
22%
Chenopodium quinoa
20%
sorption
18%
blueberries
18%
cultured meat
17%
chitosan
15%
rice starch
14%
exocarp
14%
color
13%
corn starch
13%
glass transition temperature
12%
water content
12%
alginates
11%
ultrafiltration
11%
starch
9%
plasticizers
9%
shelf life
9%
temperature
9%
physical properties
9%
physicochemical properties
9%
image analysis
8%
quinoa flour
8%
differential scanning calorimetry
8%
molecular weight
8%
cellulose fibrils
7%
molecular conformation
7%
computer vision
7%
acute course
7%
epicuticular wax
7%
electrodialysis
7%
wheat starch
7%
prediction
7%
food colorants
7%
glutinous rice
7%
cattle
6%
black currants
6%
antihypertensive agents
6%
relative humidity
6%
Salmo salar
6%
energy
6%
heat
6%
biopolymers
6%
composite films
6%
Maillard reaction
6%
myoblasts
6%
