Keyphrases
Acid Gel
11%
Apple Juice
19%
Bioactive Properties
12%
Bovine Casein
19%
Casein
54%
Casein Micelles
61%
Casein Protein
23%
Chemostat
15%
Choline
12%
Escherichia Coli
36%
Escherichia Coli K-12
14%
Escherichia Coli O157
12%
Ethanol
25%
Foaming Properties
12%
Food Products
11%
High Hydrostatic Pressure
13%
High Hydrostatic Pressure (HHP) Processing
12%
High Pressure Treatment
12%
High-pressure Homogenization
100%
High-speed Jet
57%
Homogenization Pressure
12%
Hydrocarbons
11%
Hydrophobic Drugs
15%
Hydroxypropyl Methylcellulose
12%
Ice Cream
12%
Ice Cream Mix
12%
Ilex Paraguariensis
19%
Ionic Strength
17%
Lactating Cows
12%
Low Temperature
13%
Micellar Casein
18%
Microbial Inactivation
11%
Milk
69%
Milk Gel
14%
Nanofibers
12%
Native Casein Micelles
13%
Norovirus Surrogates
12%
Phosphatidylcholine
19%
Phospholipids
12%
Physicochemical Properties
37%
Pulsed Magnetic Field
12%
Rheological Properties
15%
Skim Milk
57%
Spray Drying
12%
Thermal Inactivation
14%
Thermal Treatment
15%
Turbidity
12%
Whey Protein
34%
Yerba Mate
12%
Yogurt
14%
Food Science
Acidification
8%
Alicyclobacillus acidoterrestris
6%
Antioxidant Capacity
6%
Apple Juice
12%
Bioactive Compound
6%
Bovine Milk
15%
Carrot Juice
12%
Casein
46%
Casein Micelle Size
8%
Casein Protein
18%
Confocal Microscopy
6%
Consistency Coefficient
9%
Cryoelectron Tomography
6%
Egg Lecithin
14%
Emulsifying Properties
7%
Escherichia coli
31%
Fat-free
7%
Foaming Properties
12%
Food Pathogen
11%
Food Preservation
12%
Frozen Dessert
6%
High Pressure Treatment
6%
Homogenization Pressure
12%
Juice Blend
6%
Lactobacillus
9%
Leaf Vegetables
6%
Milk Gel
7%
Milk Protein
8%
Norovirus
15%
Norovirus Surrogates
6%
Plant Protein Isolate
6%
Processed Milk
10%
Queso Fresco Cheese
6%
Rennet
6%
Skim Milk
61%
Sodium
15%
Sphingomyelins
8%
Staphylococcus aureus
6%
Table Salt
11%
Traditional Food
6%
Transmission Electron Microscopy
8%
Virus Surrogate
7%
Viscosity Properties
6%
Vitamin A
6%
Whole Milk
6%
Yogurt
20%
