Agriculture & Biology
butter
82%
emulsions
63%
physical properties
55%
lipids
27%
crystals
22%
hardness
21%
anhydrous milk fat
19%
rheological properties
12%
milk fat
12%
heat
10%
lipid content
9%
confocal laser scanning microscopy
7%
rheology
6%
melting
6%
crystallization
6%
differential scanning calorimetry
6%
nuclear magnetic resonance spectroscopy
5%
spectroscopy
5%
microstructure
5%
comparative study
5%
sampling
4%
fatty acids
4%
liquids
4%
milk
4%
oils
4%
monitoring
3%
water
2%
methodology
1%
Medicine & Life Sciences
Butter
100%
Emulsions
74%
Fats
52%
Milk
23%
Hardness
23%
Hot Temperature
11%
Rheology
6%
Differential Scanning Calorimetry
6%
Crystallization
5%
Freezing
5%
Oils
4%
Spectrum Analysis
4%
Confocal Microscopy
4%
Fatty Acids
4%
Magnetic Resonance Spectroscopy
4%
Water
3%