Agriculture & Biology
imitation cheese
100%
cheeses
54%
starch
41%
water
23%
waxy corn
21%
rheology
18%
microstructure
14%
soft cheeses
11%
cheesemaking
9%
corn starch
8%
melting
8%
proteins
8%
nuclear magnetic resonance spectroscopy
7%
light microscopy
7%
hardness
6%
texture
6%
methodology
2%
Engineering & Materials Science
Cheeses
86%
Starch
71%
Water
30%
Proteins
15%
Rheology
12%
Microstructure
7%
Nuclear magnetic resonance
6%
Optical microscopy
6%
Torsional stress
5%
Melting
5%
Relaxation
5%
Moisture
4%
Textures
4%
Hardness
4%
Medicine & Life Sciences
Cheese
74%
Starch
65%
Water
38%
Zea mays
14%
Rheology
14%
Relaxation Therapy
7%
Hardness
6%
Proteins
6%
Freezing
5%
Magnetic Resonance Spectroscopy
4%
Microscopy
4%
Light
4%
Chemical Compounds
Starch
53%
Compound Mobility
43%
Rheology
12%
Microstructure
9%
Protein
8%
Torsion
7%
Crystalline Texture
6%
Optical Microscopy
6%
Melting
6%