Agriculture & Biology
gels
50%
coatings
40%
maltodextrins
39%
microstructure
32%
gellan gum
31%
foams
31%
hardness
27%
agar
25%
mechanical properties
22%
batters
21%
consumer attitudes
20%
polymers
20%
polyvinyl alcohol
19%
hydrogels
18%
fluids
18%
tissue repair
17%
hydrocolloids
16%
surfactants
15%
emulsions
15%
sugars
13%
texture
12%
staining
12%
ethanol
11%
glucose
11%
gelation
10%
molecular weight
9%
X-radiation
9%
half life
8%
viscosity
8%
acoustics
8%
consumer preferences
7%
rheology
7%
physical properties
7%
tomography
6%
droplet size
6%
carbohydrates
6%
compression strength
6%
drainage
5%
cartilage
5%
flavor
5%
sampling
5%
Chemistry
Gel
68%
Maltodextrin
67%
Gellan Gum
52%
Agar
35%
Foam
29%
Coating Agent
29%
Microstructure
28%
Hydrogel
26%
Crystalline Texture
24%
Interpenetrating Polymer Network
21%
Glucose
21%
Strength
19%
Polymer Network
17%
Compression Strength
17%
Hydrocolloid
13%
Fracture Strength
11%
Yield Point
11%
Rheology
10%
Enthalpy of Melting
10%
Force
10%
Alcohol
9%
Reaction Half Life
9%
Environment
9%
Drop
9%
Modification
9%
Food
8%
Hysteresis
8%
Coil
7%
Carbohydrate
7%
X-Ray
7%
Differential Scanning Calorimetry
7%
Melting
7%
Application
6%
Entropy
6%
Molecular Cluster
6%
Fat
6%
Drug
5%
Proton
5%
Acoustic Impedance
5%
Engineering & Materials Science
Gels
100%
Hydrogels
42%
Foams
31%
Glucose
30%
Interpenetrating polymer networks
28%
Characterization (materials science)
28%
Stabilization
27%
Tissue regeneration
26%
Sugars
25%
Gelation
20%
Fluids
19%
Swelling
18%
Alcohols
17%
Polymers
15%
Materials properties
15%
Carbohydrates
13%
Rheology
12%
Coatings
12%
Mechanical properties
11%
Microstructure
11%
Yield stress
8%
Stiffness
7%
Enthalpy
7%
Textures
7%
Temperature
7%
Cartilage
7%
Oils and fats
7%
Phase separation
7%
Drainage
6%
Ionic strength
6%
Differential scanning calorimetry
6%
Melting
6%
Strength of materials
5%
Physical properties
5%
Sugar (sucrose)
5%