Agriculture & Biology
protein-glutamine gamma-glutamyltransferase
82%
food technology
82%
food processing
70%
processing technology
69%
foods
58%
gels
25%
proteins
22%
high pressure treatment
18%
microwave radiation
14%
crosslinking
14%
cross-linking reagents
9%
consumer demand
8%
animal proteins
8%
hydrogels
8%
gelation
8%
hydrophobicity
7%
water holding capacity
7%
food quality
7%
ultrasonics
7%
protein sources
7%
bioactive compounds
7%
functional properties
6%
human health
6%
ultraviolet radiation
6%
food industry
6%
heat treatment
6%
irradiation
6%
pretreatment
5%
heat
4%
methodology
2%
Medicine & Life Sciences
Food Technology
100%
Transglutaminases
90%
Food Handling
88%
Food
47%
Gels
30%
Proteins
24%
Microwaves
17%
Microbial Interactions
11%
Chemical Phenomena
10%
Food Quality
10%
Pressure
9%
Food Industry
9%
Hydrophobic and Hydrophilic Interactions
8%
Hydrogels
8%
Heating
8%
Ultraviolet Rays
7%
Ultrasonics
7%
Hot Temperature
5%
Water
5%
Technology
4%
Animals
3%
Health
3%