Agrikultur & biologi
Spirulina
84%
foams
62%
microstructure
56%
starch
46%
crystal structure
16%
extrusion
15%
small-angle X-ray scattering
11%
snack foods
11%
tomography
10%
neutrons
10%
crystallites
10%
resistant starch
9%
nanomaterials
9%
gelatinization
9%
starch granules
8%
amylose
8%
crystallization
8%
cooking
7%
free fatty acids
7%
texture
6%
fatty acids
5%
Ingenjörs- och materialvetenskap
Starch
80%
Foams
61%
Microstructure
43%
Crystalline materials
25%
Fatty acids
19%
Extrusion
15%
Complexation
13%
X ray scattering
12%
Lamellar structures
11%
Crystallites
11%
Nanostructures
9%
Cooking
9%
Neutrons
8%
Tomography
7%
Characterization (materials science)
7%
Textures
6%
Medicin och livsvetenskap
Spirulina
100%
Starch
73%
Amylose
14%
Neutrons
12%
Snacks
11%
Cooking
11%
Crystallization
11%
Nanostructures
10%
Nonesterified Fatty Acids
9%
Fatty Acids
7%
X-Rays
7%
Food
6%
Tomography
6%
Kemiska föreningar
Starch
60%
Foam
58%
Microstructure
43%
Extrusion
15%
Recrystallization
12%
Food
11%
Amylose
9%
Neutron
8%
Crystal Structure
8%
Small Angle X-Ray Scattering
7%
Crystalline Texture
7%
Crystallite
6%
Fatty Acid
6%
Complexation
6%
Amorphous Material
5%
Porosity
4%
Purity
4%