Food Science
Ohmic Heating
100%
Scanning Electron Microscopy
100%
Differential Scanning Calorimetry
44%
Fourier Transform Infrared Spectroscopy
44%
Infrared Spectroscopy
33%
Water Holding Capacity
33%
Meat Analog
33%
Amino Acids
33%
Food Supply
33%
Nutritional Aspect
33%
Feeding Behavior
33%
Nutritive Value
33%
Undernutrition
33%
Animal-Based Food
33%
Starvation
33%
Casein
33%
Protein Hydrolysate
33%
Volatile Agent
33%
Protein Functionality
33%
Staphylococcus Aureus
33%
B.cereus
33%
Pea Flour
33%
Pea Protein Isolate
33%
Ash Content
16%
Umami
16%
Amino Acid
16%
Proximate Composition
16%
Protein Content
16%
Foam Stability
14%
Tocopherol
11%
Press Cake
11%
Protein Interaction
8%
Clean Label
8%
Solubilization
8%
Protein Solubility
8%
Emulsion Stability Index
8%
Emulsifying Activity
8%
Acidification
6%
Subtilisin
6%
Sodium Caseinate
6%
Turbiscan Stability Index
6%
Functional Compounds
5%
Keyphrases
Mealworm Protein
66%
Defatting
38%
Insect Protein
33%
High-intensity Ultrasound Treatment
33%
Edible Insect Protein
33%
Plinia Cauliflora
33%
Techno-functional Properties
33%
Protein Concentrate
33%
Structural Modification
33%
Lipids
33%
Yellow Mealworm
33%
Supercritical Fluid Extraction
33%
Shrimp Waste
33%
Extraction Methods
33%
Derived Peptide
33%
Techno-functionality
33%
Enhanced Antitumor Activity
33%
Cyclodextrin Inclusion
33%
Protein Enriched Products
16%
Ultrasound Heating
16%
Lipid Content
16%
Soxhlet Extraction
16%
Alcalase
16%
Gel System
13%
Scenario Research
11%
Non-conventional Ingredients
11%
Insect Flour
11%
Cahn-Hilliard Equation
11%
Shrimp Head
11%
Press Cake
11%
Pepsin Hydrolysate
11%
Protein Blends
8%
Ultrasound-promoted
8%
Protein Components
8%
Structure-functional Properties
8%
Protein Structure
8%
Particle Size Distribution
8%
Monomodal
8%
Protein Profile
8%
Protein Extract
8%
Emulsifying Properties
8%
Methanol
8%
Protein Solubility
8%
Foam Stability
8%
Surface Hydrophobicity
8%
Chloroform
8%
Phospholipids
8%
Hexane
8%
Lipid Profile
8%
Secondary Structure
8%
