Landbrug og biologi
casein
51%
cheese ripening
10%
cheeses
7%
concentrates
46%
denaturation
8%
homogenization
60%
milk
38%
particle size
7%
peptides
5%
polymerization
7%
proteins
19%
sampling
8%
viscosity
6%
water
6%
whey protein
17%
Teknik og materialevidenskab
Casein
100%
Cheeses
19%
Denaturation
10%
Milk
76%
Nuclear magnetic resonance
7%
Particle size
5%
Peptides
8%
Polymerization
7%
Proteins
52%
Viscosity
5%
Water
6%
Medicin og biovidenskab
Caseins
67%
Cheese
21%
Milk
53%
Particle Size
8%
Peptides
5%
Polymerization
8%
Pressure
37%
Proteins
21%
Proton Magnetic Resonance Spectroscopy
9%
Viscosity
8%
Water
10%
Whey Proteins
23%
Kemiske forbindelser
1H NMR Spectrum
8%
31P NMR Spectrum
11%
Compound Mobility
14%
Denaturation
8%
Homogenization
65%
pH Value
24%
Polymerization Reaction
5%
Pressure
33%
Protein
15%
Tertiary Structure
10%