Engineering & Materials Science
Extrusion molding
95%
Lignocellulosic biomass
87%
Antioxidants
85%
Encapsulation
71%
Agriculture
69%
Injection molding
63%
Polymers
55%
Cellulose
41%
Essential oils
40%
Extrusion
36%
Lipids
33%
Lignin
31%
Non Newtonian flow
31%
Proteins
30%
Carbohydrates
29%
Acidity
28%
Viscometers
28%
Physicochemical properties
27%
Temperature
25%
Oils and fats
24%
Zein
24%
Drying
24%
Terpenes
22%
Plant extracts
22%
Ashes
21%
Flavonoids
21%
Carotenoids
21%
Pectins
21%
Complexation
20%
Caffeine
20%
Sodium alginate
20%
Xanthan gum
19%
Polycaprolactone
19%
Acids
19%
Vitamins
18%
Atmospheric humidity
18%
Spray drying
18%
Hemoglobin
17%
Biomolecules
17%
Chitosan
17%
Vaccines
17%
Metabolites
17%
Agricultural wastes
17%
Bioactivity
17%
Viscosity
17%
Peptides
16%
Hydrophobicity
16%
Hoppers
16%
Industrial wastes
15%
Starch
15%
Fatty acids
15%
Health
15%
Color
15%
Heat radiation
14%
Fiber reinforced materials
13%
Surface treatment
13%
Sodium
12%
Medicine
12%
Feedstocks
12%
Molecules
12%
Automotive industry
12%
Biomass
11%
Packaging
11%
Oxidation
11%
Nozzles
10%
Energy efficiency
9%
Heating
9%
Cooling
8%
Economics
8%
Composite materials
7%
Agriculture & Biology
meat emulsions
100%
Musa paradisiaca
90%
potassium permanganate
87%
Chenopodium quinoa
83%
supercritical fluid extraction
80%
economic evaluation
79%
protein hydrolysates
73%
vegetables
62%
bananas
62%
emulsions
58%
dairies
57%
ethylene
54%
shelf life
54%
pretreatment
47%
oils
47%
ingredients
42%
quinoa flour
34%
perishable products
24%
phenolic compounds
17%
industry
17%
manufacturing
16%
titratable acidity
15%
defatting
15%
storage temperature
15%
healthy eating habits
15%
preserves
14%
plant-based foods
14%
total soluble solids
14%
bags
14%
vegetable products
14%
containers
14%
cost estimates
14%
storage time
13%
weight loss
13%
ripening
13%
economic feasibility
13%
animal fats and oils
12%
food technology
12%
texture
12%
economic sustainability
12%
plastics
12%
industrial applications
10%
meat products
10%
vegetable oil
10%
enzymatic hydrolysis
10%
dairy products
10%
sales
9%
bioactive compounds
9%
functional properties
9%
byproducts
9%
purity
9%
sensory properties
9%
fruits
9%
dietary supplements
9%
color
9%
food industry
9%
methodology
8%
nutritive value
8%
meat
8%
flavonoids
8%
antioxidant activity
7%
economics
7%
temperature
6%
lipids
5%
extracts
5%
Chemical Compounds
Extrusion
73%
Food
60%
Encapsulation
54%
Dissolution
46%
Corrosion
45%
Application
26%
Hemicellulose
25%
Industrial Waste
25%
Essential Oil
24%
Nozzle
24%
Modification
23%
Plasticizer
20%
Lignin
20%
Environmental Friendliness
20%
Chemical Method
19%
Plant Toxin
19%
Cooling
18%
Galactomannan
18%
Hydrophobicity
18%
Surface Modification
17%
Lipid
17%
Pullulan
17%
Maltodextrin
17%
Coacervation
16%
Industry
15%
Pectin
14%
Terpene
14%
Sodium Alginate
14%
Carotenoid
14%
Caffeine
14%
Freeze Drying
13%
Fiber
13%
UV/VIS Spectroscopy
13%
Vitamin
12%
Scanning Electron Microscopy
12%
Critical Micelle Concentration
12%
Flavonoid
12%
Hemoglobin
11%
Starch
11%
Composite Material
10%
Chitosan
10%
Fatty Acid
10%
Liquid Film
10%
Energy
9%
Complexation
9%
Bioactivity
9%
Amount
8%
Metabolite
8%
Sodium Atom
7%
Molecule
7%
Peptide
7%
Oxidation Reaction
5%
pH Value
5%
Protein
5%