Agriculture & Biology
rheological properties
100%
proteins
34%
Pangasianodon hypophthalmus
33%
hydrophobic bonding
27%
methodology
27%
neutralization
23%
denaturation
22%
gels
15%
hydrogen bonding
13%
water solubility
12%
heat
12%
acids
12%
disulfides
11%
tryptophan
10%
tyrosine
10%
aromatic compounds
9%
temperature
4%
Chemical Compounds
Rheology
90%
Protein
41%
Neutralization
22%
Denaturation
20%
Gel
13%
Tyrosine Residue
12%
Tryptophan Residue
12%
pH Value
9%
Disulfide
9%
Solubility
7%
Hydrogen
5%
Medicine & Life Sciences
Proteins
37%
Hydrophobic and Hydrophilic Interactions
27%
Gels
20%
Hot Temperature
19%
Acids
19%
Catfishes
18%
Protein Unfolding
17%
Hydrogen Bonding
15%
Tryptophan
13%
Disulfides
13%
Solubility
12%
Tyrosine
11%
Temperature
9%
Water
8%