Food Science
Foam Stability
100%
Shelf Life
50%
Lactobacillus acidophilus
50%
Mouthfeel
50%
Lactic Acid Bacteria
50%
Food Companies
50%
Storage Stability
50%
Keyphrases
Octenyl Succinic Anhydride
100%
Pickering Stabilizer
100%
Cell Culturability
12%
Lactobacillus Acidophilus LA-5
12%
Modification Degree
12%
Fat Substitution
12%
Material Science
Stabilizer (Agent)
100%
Hydrophobicity
100%
Surface Active Agent
50%
Chemical Engineering
Surfactant
100%
Lactic Acid
100%
Pharmacology, Toxicology and Pharmaceutical Science
Hydrophobicity
25%
Cell Viability
12%
Biological Product
12%
Surfactant
12%
Lactobacillus acidophilus
12%
Lactic Acid Bacterium
12%