Ingeniería y ciencia de los materiales
Chitosan
42%
Molecular weight
33%
Cellulose
32%
Scaffolds
31%
Tissue engineering
28%
Thermodynamic properties
28%
Hyaluronic acid
26%
Sorption
24%
Fruits
24%
Water content
23%
Biomaterials
22%
Glass transition
21%
Polyols
21%
Biopolymers
19%
Differential scanning calorimetry
18%
Starch
18%
Antioxidants
14%
Characterization (materials science)
14%
Freezing
13%
Oligosaccharides
12%
Water
12%
Gels
12%
Hot Temperature
11%
Temperature
11%
Gelation
10%
Optical properties
10%
Hydrogels
10%
Glycerol
10%
Composite materials
10%
Oligomers
10%
Enthalpy
10%
Crosslinking
10%
Composite films
10%
Relaxation
10%
Plasticizers
9%
Moisture
9%
Superconducting transition temperature
9%
Viscosity
9%
Dynamic mechanical analysis
8%
Isotherms
8%
Amino acids
8%
Nuclear magnetic resonance
8%
Physical properties
8%
Skin
8%
Pulp
7%
Mechanical properties
7%
Microstructure
7%
Color
7%
Tissue
7%
Bone
7%
Compuestos químicos
Gelatin
100%
Biopolymer
22%
Chitosan
21%
Hyaluronic Acid
21%
Weight
20%
Glass Transition
17%
Food
16%
Differential Scanning Calorimetry
16%
Biomaterial
16%
Polyol
15%
Compound Mobility
14%
Liquid Film
14%
Sorption
14%
Starch
13%
Plasticizer
13%
Composite Material
12%
Glycerol
12%
Relaxation Enthalpy
11%
Galactomannan
10%
Opacity
10%
Food Coloring Agent
10%
Thermodynamic Property
9%
Linseed Oil
9%
Glass Transition Temperature
9%
Osteogenic
9%
Antioxidant Agent
9%
Methacrylamide
9%
Maillard Reaction
9%
Suspension
8%
Curcumin
8%
Self-Association
8%
Colorant
8%
Strength
8%
Microstructure
8%
Melting
7%
Application
7%
Chemometrics
7%
Fat
7%
Gel
7%
Crosslinking
7%
Reduction
7%
Hydrogel
6%
Oligosaccharide
6%
Amylose
6%
Time
6%
Optical Property
6%
Trehalose
6%
Rheology
6%
Anthocyanin
5%
Oligomer
5%
Agricultura y biología
gelatin
48%
salmon
24%
films (materials)
18%
cellulose fibrils
11%
molecular conformation
11%
Chile
10%
acute course
10%
food colorants
9%
waxy corn
9%
black currants
9%
shelf life
9%
composite films
9%
biopolymers
9%
wheat starch
9%
Maillard reaction
9%
chemometrics
8%
avocados
8%
natural foods
8%
food contamination
8%
pasting properties
8%
food technology
8%
blueberries
8%
gelatinization
8%
enzymatic treatment
8%
plasticizers
8%
foodborne illness
8%
antioxidants
7%
physical properties
7%
Salmo salar
7%
chitosan
7%
starch
7%
oligosaccharides
6%
powders
6%
juices
6%
temperature
6%
freezing
6%
jellies
6%
molecular weight
5%
drying
5%
differential scanning calorimetry
5%
phenol
5%