Agriculture & Biology
gellan gum
57%
gels
55%
three-dimensional printing
36%
rehydration
18%
extrusion
17%
microstructure
16%
foams
16%
maltodextrins
15%
coatings
13%
rheology
13%
hydrocolloids
13%
texture
12%
manufacturing
12%
agar
10%
chemical structure
10%
fluids
10%
hardness
10%
kappa carrageenan
10%
gelation
9%
gelatin
9%
alcohol abuse
9%
drying
9%
salts
8%
tamarinds
8%
lubrication
7%
freeze drying
7%
whey protein isolate
7%
egg proteins
7%
whey protein
7%
xyloglucans
7%
batters
7%
consumer attitudes
7%
alcohols
6%
heat
6%
foaming
6%
polymers
6%
hydrogels
6%
beers
6%
thiamin
6%
gelling agents
6%
casein
5%
mannitol
5%
solutes
5%
temperature
5%
milk fat
5%
biopolymers
5%
surfactants
5%
foods
5%
food grades
5%
emulsions
5%
Chemistry
Gellan Gum
76%
Gel
61%
Food
30%
Maltodextrin
23%
Microstructure
18%
Agar
16%
Hydrocolloid
16%
Crystalline Texture
16%
Emulsion
16%
Hydrogel
13%
Fat
13%
Tribology
12%
Application
12%
Suspension
11%
Gelatin
10%
Shape
10%
Foam
10%
Lubrication
10%
Coating Agent
10%
Kappa-Carrageenan
9%
Additive
9%
Protein
9%
Drug
9%
Curcumin
8%
Xyloglucan
8%
pH Value
8%
Rheology
8%
Freeze Drying
7%
Lipid
7%
Interpenetrating Polymer Network
7%
Cryogenics
7%
Glucose
7%
Diclofenac
6%
Thiamine
6%
Mannitol
6%
Extrusion
6%
Sucrose
5%
Force
5%
Engineering & Materials Science
Gels
100%
3D printers
45%
Hydrogels
24%
Drying
19%
Extrusion
18%
Proteins
15%
Gelation
14%
Oils and fats
12%
Microstructure
11%
Textures
11%
Casein
11%
Fluids
11%
Foams
10%
Glucose
10%
Ink
10%
Flavors
9%
Interpenetrating polymer networks
9%
Sugar (sucrose)
9%
Temperature
9%
Characterization (materials science)
9%
Stabilization
9%
Sugars
8%
Polysaccharides
8%
Rheology
7%
Salts
7%
Swelling
7%
Syringes
7%
Supercritical fluids
7%
Milk
7%
Fused Deposition Modeling
7%
Molecular structure
7%
Agglomeration
7%
Atomic force microscopy
7%
Firmware
6%
Emulsions
6%
Materials properties
6%
Alcohols
6%
Surface active agents
6%
Seed
5%
Oils
5%
Polymers
5%
Drug delivery
5%