Medicine & Life Sciences
Emulsions
100%
Chocolate
96%
Oils
70%
glyceran polyricinoleic acid ester
69%
Starch
57%
Viscosity
56%
xanthan gum
50%
Food
46%
Water
44%
succinic anhydride
37%
cocoa butter
34%
Salts
30%
Beta vulgaris
29%
Rheology
28%
Limonene
27%
Hypromellose Derivatives
27%
Sugars
26%
Chloroplasts
25%
Saliva
25%
Sodium
23%
Suspensions
22%
Colloids
22%
scleroglucan
18%
Lecithins
17%
Milk
17%
Chenopodium quinoa
17%
Friction
16%
Tenebrio
16%
Crystallization
15%
Oryza
15%
Fats
15%
Pectins
15%
Hydrodynamics
14%
Thylakoids
14%
octenyl succinic anhydride-modified starch
14%
Lignin
14%
Meclofenamic Acid
14%
Lipids
13%
Spinacia oleracea
13%
maltodextrin
13%
Caseins
12%
Glucans
12%
Carboxymethylcellulose Sodium
12%
Mouth
12%
Surface-Active Agents
12%
Adsorption
11%
Sunflower Oil
10%
Gels
10%
Polymers
10%
Confocal Microscopy
10%
Agriculture & Biology
emulsions
82%
chocolate
56%
polyglycerol polyricinoleate
55%
xanthan gum
40%
emulsifiers
39%
mouth
35%
viscosity
34%
droplets
30%
milk chocolate
27%
shears
27%
cocoa butter
27%
anhydrides
25%
rheology
25%
emulsifying properties
25%
hydrocolloids
24%
lipids
23%
starch
23%
saliva
22%
oils
22%
succinic acid
20%
limonene
20%
modified starch
19%
sugar beet
18%
microstructure
17%
salts
16%
scleroglucan
16%
water
15%
lecithins
15%
saltiness
15%
chloroplasts
14%
dysphagia
14%
sodium caseinate
14%
shear stress
14%
oil-water interface
13%
cocoa (beverage)
13%
sodium
13%
sucrose
13%
surfactants
13%
caseinates
13%
crystallization
12%
sweetness
11%
maltodextrins
11%
protein isolates
10%
digestion
10%
pectins
10%
sensory properties
10%
particulates
10%
cocoa powder
10%
surface tension
10%
droplet size
10%
Chemistry
Emulsion
57%
Starch
56%
Food
46%
Shear
30%
Hydroxypropyl Methylcellulose
30%
Succinic Anhydride
26%
Emulsifying Agent
21%
Fat
18%
Sedimentation
17%
Boger Reaction
17%
Meclofenamic Acid
15%
Hydrocolloid
15%
Cocoa Butter
14%
Shear Rheology
14%
Lipid
13%
Rheology
13%
Molar Mass Distribution
13%
Diclofenac Sodium
12%
Filament
12%
Emulsification
11%
Lignin
11%
Oleate
11%
Limonene
11%
Ultracentrifugation
10%
Confocal Microscopy
10%
Lecithin
10%
Protein
9%
Sucrose
9%
Time
9%
Sodium Atom
9%
Diclofenac
9%
Hydrodynamics
8%
Rod Like Crystal
8%
Suspension
8%
Cross Polarization
8%
Reduction
7%
Magnesium Atom
7%
Food Emulsifier
7%
Sedimentation Velocity Experiment
7%
Sedimentation Equilibrium Experiment
7%
Weight
7%
Shear Strain
7%
Ionic Strength
7%
Heterogeneity
7%
Coating Agent
6%
Environment
6%
Gel
6%
Dissolution
6%
Crystallization
6%
Aqueous Solution
5%