Agriculture & Biology
egg proteins
87%
heat stability
79%
emulsifying
73%
egg yolk
68%
heat treatment
53%
eggs
39%
sugars
37%
salts
25%
denaturation
19%
salt concentration
18%
emulsifying properties
11%
temperature
11%
ionic strength
9%
functional properties
8%
emulsions
8%
adsorption
8%
foods
8%
films (materials)
7%
protein content
6%
heat
5%
Medicine & Life Sciences
Egg Proteins
100%
Egg Yolk
95%
Ovum
67%
Sugars
54%
Hot Temperature
50%
Salts
49%
Temperature
20%
Suspensions
16%
Adsorption
10%
Emulsions
10%
Heating
10%
Osmolar Concentration
9%
Food
6%
Proteins
3%
Engineering & Materials Science
Proteins
60%
Sugars
59%
Heat treatment
56%
Salts
45%
Hot Temperature
31%
Denaturation
25%
Ionic strength
12%
Industrial heating
10%
Temperature
9%
Emulsions
8%
Adsorption
7%
Chemical Compounds
Heat Treatment
55%
Heat
48%
Protein
27%
Denaturation
15%
Suspension
12%
Emulsion
6%
Ionic Strength
6%
Food
5%
Adsorption
4%
Liquid Film
3%