Agriculture & Biology
lactoglobulins
100%
protein unfolding
90%
lactalbumin
76%
crosslinking
59%
oxidation
46%
heat treatment
30%
heat
28%
disulfide bonds
27%
sulfenic acids
21%
whey protein
13%
hydrophobicity
13%
processing technology
12%
proteins
12%
milk proteins
12%
probes (equipment)
12%
oxidants
12%
proteolysis
12%
amino acid composition
11%
tryptophan
11%
wavelengths
11%
solubility
11%
methionine
10%
cleavage (chemistry)
10%
fluorescence
9%
mammals
9%
drugs
8%
temperature
5%
Medicine & Life Sciences
Lactalbumin
93%
Lactoglobulins
92%
Protein Unfolding
85%
Hot Temperature
48%
Disulfides
19%
Sulfenic Acids
16%
Whey Proteins
12%
Milk Proteins
11%
Proteins
9%
Hydrophobic and Hydrophilic Interactions
9%
Medicinal Plants
9%
Tryptophan
9%
Oxidants
9%
Methionine
9%
Solubility
8%
Proteolysis
8%
Mammals
7%
Fluorescence
7%
Temperature
6%
Amino Acids
6%
Chemical Compounds
Heat
46%
Oxidation Reaction
28%
Protein
26%
Disulfide
25%
Sulfenic Acid
22%
Methionine Residue
20%
Fluorescence Maxima
20%
Tryptophan Residue
17%
Emission Wavelength
17%
Protein Hydrolysis
17%
Amino Acid Composition
16%
Fluorescence Intensity
13%
Mixture
13%
Hydrophobicity
13%
Heat Treatment
13%
Pharmaceutical
11%
Cleavage
10%
Solubility
9%
Probe
9%
Modification
8%