Agriculture & Biology
buttermilk
24%
calcium
1%
Camembert cheese
4%
Cheddar cheese
3%
cheeses
100%
cohesion
3%
dairies
2%
dispersibility
8%
droplets
2%
emulsifying
31%
emulsifying properties
3%
emulsions
15%
fluids
2%
foods
2%
functional properties
2%
homogenization
3%
ingredients
16%
lactose
2%
lipid content
2%
lipids
6%
manufacturing
2%
methodology
0%
nuclear magnetic resonance spectroscopy
2%
oils
1%
particle size
5%
particle size distribution
3%
phosphorus content
3%
physical properties
2%
physicochemical properties
2%
powders
82%
product quality
2%
protein content
2%
proteins
1%
quality control
2%
raw materials
2%
rehydration
12%
ripening
2%
salts
17%
sauces
3%
shears
2%
sodium caseinate
11%
soups
3%
spray drying
6%
storage conditions
2%
water
7%
water solubility
3%
wettability
3%
zeta potential
3%