Medicina y ciencias biológicas
Alginates
13%
Biocompatible Materials
22%
Biomass
9%
Biopolymers
27%
Bioprinting
9%
Blueberry Plants
27%
Cattle
11%
Cellulose
14%
Chenopodium quinoa
32%
Chitosan
36%
Color
18%
Coronary Vessels
9%
Differential Scanning Calorimetry
19%
Edible Films
36%
Food
10%
Food Coloring Agents
10%
Freezing
9%
Fruit
9%
Gelatin
100%
gelatin film
54%
Gels
8%
Glycerol
38%
Hot Temperature
13%
Humidity
13%
Hyaluronic Acid
16%
Industrial Waste
9%
Kinetics
9%
Maillard Reaction
9%
Meat
12%
methacrylamide
14%
Molecular Conformation
18%
Molecular Weight
15%
Oryza
15%
Persea
9%
Plasticizers
21%
Polymers
12%
polyol
12%
Salmo salar
10%
Salmon
68%
Skin
13%
Starch
35%
Suspensions
10%
Temperature
24%
Tissue Engineering
23%
Transition Temperature
31%
Triticum
9%
Ultrafiltration
14%
Vitrification
22%
Water
15%
Zea mays
23%
Ingeniería y ciencia de los materiales
Acids
10%
Aging of materials
11%
Alginate
10%
Amino acids
11%
Antioxidants
12%
Biomaterials
30%
Biopolymers
34%
Cell growth
19%
Cellulose
25%
Cellulose films
10%
Characterization (materials science)
11%
Chitosan
44%
Coatings
12%
Color
11%
Crosslinking
10%
Differential scanning calorimetry
20%
Enthalpy
10%
Freezing
10%
Fruits
26%
Gelation
10%
Gels
17%
Glass transition
31%
Glycerol
24%
Hyaluronic acid
21%
Hydrogels
16%
Mechanical properties
10%
Moisture
12%
Molecular weight
36%
Oligosaccharides
10%
Optical properties
10%
Physical properties
11%
Physicochemical properties
15%
Plasticizers
11%
Polyols
18%
Relaxation
15%
Relaxation time
10%
Scaffolds
46%
Skin
14%
Sorption
19%
Starch
23%
Structural relaxation
24%
Superconducting transition temperature
27%
Temperature
14%
Thermodynamic properties
27%
Tissue
10%
Tissue engineering
29%
Viscosity
14%
Water
14%
Water content
21%
Waxes
10%
Agricultura y biología
acute course
8%
alginates
13%
antihypertensive agents
7%
biopolymers
7%
black currants
7%
blueberries
20%
cattle
7%
cellulose fibrils
8%
Chenopodium quinoa
23%
chitosan
17%
color
14%
composite films
7%
computer vision
8%
corn starch
14%
cultured meat
19%
differential scanning calorimetry
9%
edible films
25%
electrodialysis
8%
energy
7%
epicuticular wax
8%
exocarp
16%
films (materials)
33%
food colorants
8%
gelatin
61%
glass transition temperature
13%
glutinous rice
8%
glycerol
24%
heat
7%
image analysis
9%
Maillard reaction
7%
molecular conformation
8%
molecular weight
9%
myoblasts
7%
physical properties
10%
physicochemical properties
10%
plasticizers
10%
prediction
8%
quinoa flour
9%
relative humidity
7%
rice starch
16%
Salmo salar
7%
salmon
44%
shelf life
10%
sorption
21%
starch
10%
temperature
10%
ultrafiltration
12%
water content
13%
waxy corn
25%
wheat starch
8%
