Keyphrases
Whey Protein
74%
Cheese
57%
Camel Milk
54%
Milk
52%
Casein
47%
Exopolysaccharide
43%
β-lactoglobulin (β-Lg)
41%
Milk Protein
40%
Particle Size
34%
Cheese Powder
34%
Lactic Acid Bacteria
31%
Dairy Products
30%
Yogurt
30%
Bovine Milk
29%
Rheological Properties
28%
α-lactalbumin (α-La)
28%
Spray Drying
26%
Starter Culture
25%
Skim Milk
25%
Denatured Whey Protein
25%
Microstructure
23%
UHT Milk
23%
Low-fat Yogurt
23%
Rheology
20%
Emulsion
20%
Pasteurization
19%
Fat Replacer
18%
Denaturation
17%
Heat Treatment
17%
Functional Properties
16%
Microparticles
16%
Fermented Camel Milk
15%
Pectin
15%
Nanotubes
15%
Alginate
15%
Age Gelation
15%
Potato Protein
15%
In Vitro Gastric Digestion
15%
Dairy Ingredients
15%
Gelation
15%
Small-angle X-ray Scattering
15%
Food Science
Whey Protein
100%
Casein
73%
Milk Protein
57%
Camel Milk
41%
Dairy Product
40%
Exopolysaccharide
39%
Lactoglobulin
36%
Table Salt
29%
Bovine Milk
25%
Yogurt
24%
Starter Culture
24%
Small-Angle X-Ray Scattering
23%
Acidified Milk
21%
Lactic Acid Bacteria
20%
Lactic Acid
19%
Pasteurization
18%
Surface Plasmon Resonance
17%
Acidification
17%
Light Scattering
17%
Pectin
15%
Fermented Camel Milk
15%
Dairy Ingredients
15%
Whey Protein Aggregates
15%
UHT Milk
15%
Buttermilk Powder
15%
In Vitro Gastric Digestion
15%
Low-fat Yogurt
15%
