Agriculture & Biology
Polynemidae
100%
bream
75%
functional properties
58%
emulsifying
26%
proteins
21%
surimi
20%
foaming
18%
trypsin
14%
regression analysis
13%
hydrolysis
11%
foaming capacity
10%
foaming properties
10%
emulsifying properties
9%
water
9%
fish
9%
water solubility
8%
structure-activity relationships
8%
acetylation
8%
hydrophobicity
8%
foams
7%
emulsions
7%
muscles
5%
heat
4%
Medicine & Life Sciences
Fish Proteins
40%
Water
33%
Trypsin
25%
Hydrolysis
23%
Proteins
23%
Muscle Proteins
15%
Hydrophobic and Hydrophilic Interactions
13%
Emulsions
13%
Heating
13%
Acetylation
13%
Solubility
12%
Membrane Proteins
10%
Food
8%
Regression Analysis
8%
Chemistry
Emulsification
34%
Protein
26%
Trypsin
14%
Hydrolysis
9%
Acetylation
7%
Foam
7%
Hydrophobicity
6%
Amino Groups
6%
Emulsion
6%
Food
5%
Solubility
4%
Modification
4%
Surface
2%