Engineering & Materials Science
Saponins
99%
Proteins
95%
Rheology
94%
Adsorption
94%
Surface active agents
57%
Elasticity
56%
Emulsions
55%
Foams
55%
Tea
52%
Surface tension
50%
Lipolysis
46%
Molecules
45%
Casein
42%
Water
42%
Oils
34%
Monolayers
32%
Electrospinning
30%
Fabrication
27%
Liquids
25%
Contact angle
24%
Ostwald ripening
24%
Surface properties
23%
Microfluidics
23%
Atomic force microscopy
21%
Cellulose derivatives
20%
Adhesion
20%
Polymers
19%
Reactive oxygen species
19%
Relaxation time
19%
Solubility
19%
Hyaluronic acid
19%
Chitin
18%
Pectins
18%
Oils and fats
18%
Cellulose
18%
Electrostatics
17%
Sodium dodecyl sulfate
16%
Sonication
16%
Polysaccharides
16%
Shear deformation
16%
Yield stress
16%
Relaxation
15%
Gelation
15%
Hydrogen bonds
15%
Fibers
15%
Salts
14%
Dispersions
14%
Viscosity
14%
Surface measurement
13%
Sunflower oil
13%
Chemistry
Bubble
100%
Saponin
94%
Foam
77%
Rheology
74%
Adsorption
72%
Emulsion
62%
Shear Rheology
51%
Surface
45%
Emulsifying Agent
45%
Protein
44%
Shear
43%
Food
35%
Triterpenoid Saponin
33%
Suspension
33%
Meniscus
32%
Drop
28%
Cavitation
28%
Liquid
24%
Application
24%
Surfactant
24%
Steroid Saponin
24%
Solubility
23%
Monolayer
22%
Surface Pressure
21%
Fiber
21%
Liquid Film
20%
Yield Point
19%
Viscoelasticity
18%
Molecule
18%
Strength
18%
Black
18%
Ostwald Ripening
17%
Fat
17%
Bile Salt
17%
Surface Force
17%
Crystalline Texture
17%
Xyloglucan
16%
Gellan Gum
16%
Molecular Dynamics
16%
Buoyancy
16%
1,1,1-trichloroethane
16%
Water Suspension
16%
Micronutrient
15%
Polyphenol
15%
Tension
14%
pH Value
14%
Photon Correlation Spectroscopy
14%
Simulation
14%
Nutraceutical
14%
Force
13%
Physics & Astronomy
adsorption
81%
rheology
59%
surfactants
54%
foams
53%
proteins
51%
bubbles
47%
emulsions
42%
oils
40%
water
40%
shear
35%
elastic properties
29%
food
28%
air
23%
solid surfaces
22%
ethyl alcohol
21%
molecules
21%
delivery
21%
interfacial tension
21%
formulations
20%
adhesion
18%
products
18%
surface properties
18%
chitin
17%
aeration
17%
Ostwald ripening
17%
liquids
16%
cavitation flow
16%
molecular dynamics
16%
viscosity
15%
viscoelasticity
15%
menisci
14%
pressure reduction
14%
gelation
13%
salts
13%
kinetics
13%
atomic force microscopy
12%
cellulose
12%
lipids
12%
steroids
12%
dynamic models
11%
hydrogen bonds
11%
micelles
11%
sodium
10%
hardening
10%
sunflowers
10%
coagulation
10%
acids
9%
fluids
9%
ingredients
9%
sugars
9%