Medicine & Life Sciences
Tenebrio
100%
Oils
56%
Emulsions
51%
Insecta
49%
Water
37%
Whey Proteins
26%
Proteins
20%
Edible Insects
18%
Insect Proteins
15%
Flocculation
14%
Eating
14%
Food
13%
Food Ingredients
13%
Diet
12%
Disgust
12%
Isoelectric Point
11%
Functional Food
11%
Agriculture
10%
Adsorption
10%
Heating
10%
Freezing
9%
Developed Countries
9%
Salts
8%
Hot Temperature
7%
Kinetics
6%
Population
3%
Agriculture & Biology
oil-water interface
84%
emulsifying properties
70%
insects
35%
emulsions
34%
emulsifiers
21%
whey protein
20%
proteins
19%
ingestion
15%
insect proteins
13%
Tenebrio molitor
12%
droplet size
11%
consumer demand
11%
flocculation
11%
heat
10%
developed countries
10%
diet
9%
cold treatment
9%
isoelectric point
9%
environmental impact
9%
shears
9%
droplets
8%
adsorption
8%
freezing
8%
microstructure
8%
farming systems
7%
ingredients
7%
salts
6%
kinetics
6%
oils
6%
extracts
4%
water
3%
Engineering & Materials Science
Proteins
51%
Oils
36%
Emulsions
34%
Water
30%
Nutrition
15%
Chilling
9%
Flocculation
8%
Freezing
6%
Adsorption
6%
Environmental impact
5%
Salts
5%
Heating
4%
Microstructure
4%
Hot Temperature
3%
Chemistry
Emulsion
26%
Protein
23%
Food Emulsifier
21%
Flocculation
6%
Isoelectric Point
6%
Shear
5%
pH Value
5%
Heat
4%
Food
4%
Microstructure
4%
Application
3%