Engineering & Materials Science
Crystallization
100%
Sugar (sucrose)
79%
Carbohydrates
64%
Crystal growth
61%
Drying
55%
Supercooling
33%
Freezing
32%
Temperature
31%
Microstructure
30%
Water
29%
Seed
19%
Growth kinetics
16%
Melting
14%
Porosity
13%
Cellulose
12%
Nucleation
12%
Ice
11%
Crystals
11%
Kinetic parameters
11%
Coffee
10%
Differential scanning calorimetry
10%
Viscosity
9%
Energy efficiency
9%
Fruits
8%
Availability
8%
Needles
8%
Thermodynamics
7%
Temperature distribution
7%
Energy utilization
6%
Heat transfer
6%
Air
5%
Chemistry
Crystallization
64%
Sucrose
52%
Freeze Drying
46%
Crystal Growth
42%
Supercooling
31%
Microstructure
31%
Porosity
26%
Melting
26%
Energy
25%
Food
21%
Pore
20%
Bubble
16%
Crystal Habit
14%
Energy Consumption
10%
Heat Transfer
9%
Time
9%
Carbohydrate
9%
Nucleation
9%
Pressure
8%
Compound Mobility
8%
Weight
8%
Pharmacokinetics
6%
Differential Scanning Calorimetry
6%
Thermodynamics
5%
Agriculture & Biology
gum arabic
57%
drying temperature
52%
crystallization
45%
microstructure
40%
temperature
22%
dried foods
22%
sampling
16%
freeze drying
16%
freezing
16%
melting
15%
porosity
14%
instant coffee
12%
puffing
10%
phase transition
10%
heat transfer
10%
dried fruit
9%
thermodynamics
9%
seeds
9%
differential scanning calorimetry
9%
energy
9%
bubbles
8%
mathematical models
8%
crystals
8%
product quality
7%
sucrose
6%
kinetics
6%
air
6%
drying
5%