Medicine & Life Sciences
Pea Proteins
100%
Whey Proteins
58%
Fibrinolysin
50%
Hot Temperature
50%
Milk
45%
Isoflavones
42%
Flour
41%
Phoeniceae
36%
malonylgenistin
35%
Proteins
35%
Plasminogen
35%
Soybean Proteins
33%
Panicum
32%
United Arab Emirates
28%
Solubility
28%
Millets
28%
Triticum
27%
Whey
27%
Peptide Hydrolases
25%
Hydrolysis
25%
Glutens
25%
Nutritive Value
22%
Plasminogen Activators
20%
6''-O-malonyldaidzin
20%
Food
19%
Amylose
19%
Temperature
18%
Protein Denaturation
17%
Odorants
17%
Salts
17%
Antioxidants
15%
Caseins
15%
daidzin
14%
Cooking
14%
Peptidyl-Dipeptidase A
14%
glutenin
14%
Starch
14%
Prolamins
14%
Glycosylation
13%
Hydrophobic and Hydrophilic Interactions
13%
Bread
13%
Breeding
13%
genistin
13%
Plasma Gases
13%
Trypsin
12%
Molecular Conformation
12%
Fruit
12%
Peptides
12%
Paenibacillus polymyxa
11%
Protein Hydrolysates
11%
Agriculture & Biology
pea protein
74%
Thinopyrum intermedium
65%
Thinopyrum intermedium subsp. intermedium
60%
plasmin
56%
protein isolates
47%
whey protein
39%
plasminogen
39%
isoflavones
39%
plasminogen activator
31%
milk
31%
proteins
29%
flour
27%
Panicum miliaceum subsp. miliaceum
25%
proteinases
24%
heat treatment
24%
solubilization
24%
protein hydrolysates
23%
United Arab Emirates
22%
thermal stability
21%
dates (fruit)
21%
soy protein
20%
hydrolysis
20%
functional properties
20%
dough
20%
whey
19%
gluten
18%
hydrolysates
18%
glycation
18%
pasta
16%
peptidyl-dipeptidase A
15%
protein denaturation
15%
whey protein concentrate
14%
sampling
14%
millets
14%
heat
14%
salts
13%
glycosylation
13%
daidzin
12%
peptides
12%
protein solubility
12%
casein
12%
rancidity
12%
hydrophobicity
12%
solubility
11%
odor compounds
11%
protein content
11%
amylose
11%
ingredients
11%
Chemical Compounds
Protein
51%
Isoflavone
29%
Isoflavones
27%
Malonylgenistin
25%
Malonyldaidzin
14%
Solubilization
13%
Hydrolysis
12%
Denaturation
11%
Food
11%
Selective Estrogen Receptor Modulator
10%
Heat
10%
pH Value
10%
Amylose
9%
Peptide
9%
Starch
9%
Isotope Dilution Mass Spectroscopy
9%
Protein Hydrolysate
9%
Glycation
8%
Membrane Filtration
8%
Angiotensin
8%
pH Effect
8%
Plasma
8%
Alkaline Condition
7%
Percent Reduction
7%
Modification
7%
Gas
7%
Surface Enhanced Raman Spectroscopy
7%
Fractionation
7%
Stable Isotope
7%
Marker
6%
Blood Pressure
6%
Glycosylation
6%
Antioxidant Agent
6%
Trypsin
6%
Fiber
6%
Secondary Structure
6%
Resistance
6%
Protein Hydrolysis
5%
Emulsification
5%