Agriculture & Biology
waxy corn
71%
dextrins
67%
crystallization
52%
enzymatic hydrolysis
52%
in vitro digestibility
31%
hydrolysis
29%
heat
14%
acid hydrolysis
14%
corn starch
14%
sulfuric acid
13%
boiling
13%
X-ray diffraction
13%
hydrolysates
13%
nanoparticles
13%
amylases
12%
thermal stability
12%
crystals
11%
enzymes
11%
drying
10%
digestion
10%
starch
9%
water
5%
testing
5%
Medicine & Life Sciences
Dextrins
100%
Zea mays
65%
Crystallization
64%
Hydrolysis
49%
Starch
30%
Hot Temperature
20%
sulfuric acid
20%
X-Ray Diffraction
15%
Amylases
14%
Enzymes
14%
Heating
14%
Baths
13%
Digestion
12%
In Vitro Techniques
11%
Acids
10%
Water
8%
Engineering & Materials Science
Enzymatic hydrolysis
78%
Hydrolysis
64%
Crystallization
57%
Crystallinity
48%
Starch
33%
Enzymes
30%
Amylases
21%
Sulfuric acid
16%
Crystalline materials
13%
Thermodynamic stability
13%
Boiling liquids
13%
Crystals
13%
X ray diffraction
13%
Drying
12%
Acids
12%
Heating
9%
Water
7%
Hot Temperature
6%
Chemical Compounds
Dextrin
74%
Enzymatic Hydrolysis
57%
Crystallization
37%
Crystallinity
30%
Starch
24%
Boiling
13%
Sulfuric Acid
11%
Thermal Stability
8%
Resistance
8%
X-Ray Diffraction
6%
Acid
4%