Physics & Astronomy
emulsions
100%
food
57%
oils
40%
lipids
38%
surfactants
33%
gels
33%
proteins
23%
water
23%
biopolymers
21%
fluids
21%
stabilization
21%
delivery
20%
foams
20%
membranes
18%
fabrication
16%
formulations
15%
viscosity
15%
shear
14%
fats
14%
grade
14%
sunflowers
13%
polysaccharides
12%
sodium
12%
acids
11%
eating
10%
gelation
10%
stomach
10%
microstructure
9%
nanoparticles
9%
coalescing
9%
sodium sulfates
8%
nutrients
8%
lubrication
8%
kinetics
8%
dehydration
8%
rheology
7%
liquids
7%
liquid flow
7%
borders
7%
plateaus
7%
printing
6%
electrostatics
5%
liquid phases
5%
albumins
5%
serums
5%
Chemistry
Emulsion
87%
Food
39%
Gel
31%
Emulsifying Agent
31%
Fat
29%
Solid Lipid Nanoparticle
22%
Lipid
22%
Foam
22%
Alginate
19%
Rheology
16%
Encapsulation
15%
Jet
13%
Liquid
13%
Microstructure
12%
Surfactant
11%
Kappa-Carrageenan
11%
Emulsification
11%
Shear
10%
Macronutrient
10%
Lubrication
9%
Micronutrient
9%
Flow
9%
Protein
8%
Sodium Chloride
8%
Agrochemical
8%
Food Additive
8%
Thiamine
7%
Freeze Drying
7%
Weight
7%
Polysaccharide
7%
Velocity
7%
Hydrocolloid
6%
Hydrophilicity
6%
Tryptophan
6%
Surface
5%
Dehydration
5%
Hydrogel
5%
Sodium Atom
5%
Agriculture & Biology
emulsions
40%
gels
30%
microstructure
27%
emulsifying
21%
hydrocolloids
16%
encapsulation
16%
alginates
16%
biopolymers
15%
foams
15%
gastrointestinal system
14%
droplet size
13%
droplets
13%
fluids
12%
kappa carrageenan
11%
nanoparticles
11%
lipids
11%
salts
10%
Tetragenococcus halophilus
10%
Zygosaccharomyces rouxii
9%
three-dimensional printing
9%
rheology
9%
emulsifiers
9%
protein isolates
9%
nanoemulsions
9%
gelatin
8%
functional foods
8%
maltodextrins
7%
foaming
7%
mouth
7%
hydrogels
7%
rehydration
7%
thiamin
7%
mixed culture
7%
viscosity
6%
freeze drying
6%
antimicrobial properties
6%
texture
6%
chitosan
6%
crystals
5%
sodium chloride
5%
satiety
5%
films (materials)
5%
molecular weight
5%
nutrition
5%
physicochemical properties
5%