Agriculture & Biology
milk proteins
75%
rheological properties
74%
microstructure
65%
gels
51%
dried skim milk
48%
acids
41%
casein
33%
micelles
21%
whey protein
20%
yogurt
20%
lactones
19%
water holding capacity
19%
sampling
16%
proteins
15%
heat treatment
15%
manufacturing
14%
milk protein concentrate
14%
economic productivity
13%
product labeling
13%
hydrocolloids
11%
buffering capacity
11%
storage modulus
10%
confocal microscopy
10%
total solids
10%
gelation
10%
protein structure
9%
factories
9%
protein sources
9%
porosity
8%
particle size
8%
polyacrylamide gel electrophoresis
7%
powders
7%
minerals
7%
heat
5%
water
3%
Medicine & Life Sciences
Milk Proteins
100%
Gels
61%
Acids
56%
Caseins
43%
Milk
35%
Whey Proteins
26%
Yogurt
25%
Lactones
24%
Proteins
24%
Micelles
22%
Hot Temperature
21%
Water
18%
Manufacturing and Industrial Facilities
13%
Porosity
11%
Colloids
10%
Particle Size
9%
Powders
9%
Minerals
9%
Confocal Microscopy
8%
Polyacrylamide Gel Electrophoresis
8%
Suspensions
8%
Serum
4%