Landbrug og biologi
potato protein
100%
peptides
61%
proteomics
49%
bioinformatics
45%
emulsions
40%
emulsifiers
39%
fish oils
38%
Eucheuma
35%
edible seaweed
29%
microbial proteins
28%
emulsifying
28%
enzymatic hydrolysis
27%
carrageenan
26%
structure-activity relationships
24%
proteins
23%
oxidative stability
20%
oil-water interface
19%
patatin
15%
Ursus arctos
15%
viscoelasticity
14%
potatoes
14%
Rhodophyta
13%
Gadus morhua
13%
functional foods
13%
cod (fish)
13%
ingredients
13%
macroalgae
12%
spinach
11%
powders
11%
comparative study
9%
subtilisin
9%
protein sources
9%
prediction
8%
antioxidants
8%
extracts
8%
bacteria
7%
zeta potential
6%
surface tension
6%
droplet size
5%
trypsin
5%
hydrolysis
5%
Medicin og biovidenskab
Solanum tuberosum
93%
Seaweed
64%
Peptides
61%
Emulsions
58%
Computational Biology
49%
Fish Oils
45%
Gadus morhua
37%
Proteomics
29%
Water
25%
Food Ingredients
24%
Gadiformes
20%
Peptide Hydrolases
20%
Mass Spectrometry
20%
Proteins
20%
single cell proteins
19%
Hydrolysis
18%
Spinacia oleracea
17%
Functional Food
16%
Oils
14%
Carrageenan
13%
Protein Stability
13%
Industry
12%
Caseins
12%
Proteolysis
11%
Surface Tension
8%
Bacteria
7%
Protein Hydrolysates
7%
In Vitro Techniques
7%
microbial metalloproteinases
7%
Food
7%
Amino Acids
5%
Subtilisins
5%
Kemiske forbindelser
Peptide
62%
Carrageenan
45%
Emulsion
44%
Protein
42%
Food
31%
Antioxidant Agent
29%
Red
17%
Lipid Emulsion
17%
Emulsifying Agent
15%
Viscoelasticity
13%
Tension
8%
Subcellular Localization
7%
pH Value
6%
Application
6%
Hydrolysis
6%
Zeta Potential
5%
