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