Agriculture & Biology
egg proteins
87%
rheology
72%
hens
60%
texture
53%
salts
45%
gels
44%
sugars
43%
heat
36%
eggs
24%
yolk proteins
21%
cohesion
17%
adhesion
14%
sucrose
11%
gel strength
10%
gelatinization temperature
9%
egg albumen
8%
gelation
8%
protein aggregates
8%
egg yolk
8%
firmness
7%
sodium chloride
7%
hardness
6%
molecular weight
4%
sampling
2%
proteins
2%
Engineering & Materials Science
Sugars
79%
Rheology
74%
Sugar (sucrose)
70%
Gels
68%
Salts
60%
Proteins
60%
Textures
52%
Gelation
45%
Hot Temperature
31%
Molecular weight
18%
Sodium chloride
17%
Hardness
12%
Temperature
6%
Medicine & Life Sciences
Egg Proteins
100%
Rheology
81%
Sugars
63%
Salts
57%
Gels
53%
Hot Temperature
50%
Ovum
25%
Egg Yolk
23%
Egg White
23%
Adhesiveness
22%
Sucrose
16%
Native Polyacrylamide Gel Electrophoresis
12%
Protein Unfolding
11%
Hardness
9%
Sodium Chloride
9%
Molecular Weight
6%
Temperature
5%
Chemical Compounds
Crystalline Texture
63%
Rheology
59%
White
41%
Gel
40%
pH Value
27%
Protein
27%
Cohesion
20%
Strength
15%
Sucrose
15%
Sodium Chloride
7%
Weight
4%