Engineering & Materials Science
Milk Proteins
100%
Emulsions
54%
Heat treatment
43%
Casein
29%
Proteins
15%
Denaturation
13%
Emulsification
11%
Molecular structure
10%
Oils
10%
Chemical properties
9%
Water
9%
Hot Temperature
4%
Medicine & Life Sciences
Milk Proteins
66%
Emulsions
54%
Hot Temperature
38%
Whey Proteins
23%
Caseins
19%
Oils
16%
Molecular Conformation
13%
Water
11%
Molecular Structure
10%
Agriculture & Biology
milk proteins
50%
emulsions
46%
heat treatment
41%
emulsifying
18%
whey protein
18%
casein
14%
molecular conformation
12%
protein structure
8%
denaturation
8%
chemical structure
7%
physicochemical properties
6%
heat
4%
water
3%
Chemical Compounds
Heat Treatment
42%
Emulsion
41%
Protein
20%
Emulsification
9%
Physico-Chemical Property
8%
Protein Structure
8%
Denaturation
7%
Molecular Structure
5%
Liquid Film
4%