Food Science
Okara
100%
Biodiversity in Food
100%
Traditional Food
100%
Enzymatic Hydrolysis
66%
Protein Hydrolysis
53%
Soy Protein
53%
Grape Pomace
50%
Common Salt
50%
Thermostability
50%
Soy Protein Hydrolysates
50%
Press Cake
50%
Juice Products
50%
Food Ingredient
50%
Functional Value
50%
Protein Isolates
40%
Functional Food
29%
Phenolic Compounds Content
25%
Polyphenol Compounds
25%
Antioxidant Capacity
16%
Degree of Hydrolysis
16%
Nutritional Properties
12%
Aspergillus
10%
Sodium
10%
Central Composite Rotatable Design
10%
Isoflavones
6%
Biopolymer Denaturation
6%
Oilseed
6%
Pharmacology, Toxicology and Pharmaceutical Science
Bromelain
100%
Carrageenan
60%
Pineapple
50%
Polysaccharide
50%
Inorganic Salt
10%
Biological Activity
10%
Polyelectrolyte
10%
Thermostability
10%
Ionic Strength
10%
Chemistry
formation
100%
Carrageenan
75%
Polysaccharide
50%
Inorganic Salt
25%
Ionic Strength
10%
Sodium Chloride
10%
Spectroscopy Technique
10%
Bioactivity
10%
Thermal Stability
10%