Agriculture & Biology
rehydration
94%
gellan gum
81%
freeze drying
59%
gels
57%
microstructure
50%
dried foods
41%
foams
27%
chemical structure
26%
drying
24%
kinetics
23%
alcohols
23%
agar
21%
tomatoes
21%
molecular conformation
17%
color
16%
alcohol abuse
15%
texture
15%
carrageenan
10%
fluids
10%
mass transfer
10%
raw fruit
10%
gelation
10%
puffing
9%
thin-layer drying
9%
half life
9%
gelatin
9%
strawberries
9%
sampling
9%
equilibrium moisture content
8%
raw materials
7%
activation energy
7%
water activity
7%
drainage
7%
pretreatment
7%
mechanical properties
6%
cell walls
6%
gelling agents
6%
polymers
6%
regression analysis
6%
hydrocolloids
5%
1-propanol
5%
low fat foods
5%
isopropyl alcohol
5%
Medicine & Life Sciences
Fluid Therapy
100%
gellan gum
92%
Freeze Drying
71%
Gels
62%
Preserved Food
45%
Lycopersicon esculentum
38%
Molecular Structure
33%
Agar
26%
Kinetics
24%
Color
23%
Alcohols
21%
Molecular Conformation
15%
Half-Life
15%
Fragaria
14%
Fats
12%
Carrageenan
11%
Food
10%
Gelatin
10%
Dehydration
10%
Cell Wall
9%
Drainage
9%
Fruit
8%
X Ray Tomography
8%
Food Ingredients
7%
1-Propanol
7%
Water
6%
Polymers
6%
2-Propanol
6%
Extracellular Fluid
6%
Elasticity
6%
Colloids
5%
Temperature
5%
Engineering & Materials Science
Gels
88%
Drying
62%
Microstructure
32%
Alcohols
30%
Foams
26%
Stabilization
23%
Activation energy
17%
Regression analysis
16%
Moisture
14%
Temperature
14%
Propanol
13%
Gelation
12%
Oils and fats
12%
Fluids
11%
Water absorption
10%
Yield stress
9%
Drainage
7%
Chain length
6%
Water
6%
Polymers
5%