Engineering & Materials Science
Composite materials
100%
Thermal insulation
96%
Polyesters
74%
Electrorheological fluids
73%
Viscosity
64%
Fillers
57%
Rheology
53%
Bentonite
47%
Dispersions
44%
Mechanical properties
40%
Polymers
40%
Shear deformation
36%
Milk
35%
Thermodynamic properties
33%
Starch
33%
Glucose
30%
Acids
30%
Thermal conductivity
30%
Hot Temperature
29%
Salts
28%
Insulating materials
27%
Temperature
27%
Fibers
26%
Liquid fuels
25%
Powders
25%
Insulation
24%
Electric fields
24%
Probiotics
24%
Shear thinning
24%
Polystyrenes
24%
Cellulose nanocrystals
22%
Eutectics
22%
Electrodes
22%
Polyester resins
22%
Water
21%
Yield stress
21%
Cellulose
21%
Fluids
20%
Tires
19%
Physical properties
19%
Lactic acid
18%
Desulfurization
18%
Crystallization
17%
Sugars
17%
Sol-gels
17%
Flow patterns
17%
Coatings
16%
Seed
16%
Shale
16%
Compressive strength
16%
Chemical Compounds
Flow
93%
Rheology
88%
Electrorheological Fluid
64%
Composite Material
60%
Shear
52%
Nonconductor
47%
Polyester
43%
Filler
40%
Sea Salt
33%
Heat
32%
Shampoo
30%
Exopolysaccharide
27%
Yield Point
25%
Starch
23%
Bentonite
23%
Thermal Conductivity
23%
Fuel
22%
Electric Field
22%
Eutectics
20%
Glucose
20%
Velocity
18%
Time
17%
Compression Strength
16%
Plate Like Crystal
16%
Liquid
16%
Desulfurization
15%
Arabinose
15%
Application
14%
Rubber Particle
14%
Behavior as Electrode
14%
Pressure Drop
13%
Coating Agent
13%
Cooling
13%
Climbazole
13%
Green
12%
Antidandruff
12%
Suspension
12%
Industry
11%
Shear Stress
11%
Poly(propylene)
11%
Tensile Strength
11%
Crystallization
11%
Emulsion
11%
Nanocrystal
10%
Current
10%
Thixotropy
10%
Dibenzothiophene
10%
Red
10%
Fiber
10%
Mixture
10%
Agriculture & Biology
rheological properties
91%
yogurt
69%
viscosity
64%
camel milk
59%
milk
44%
shear stress
34%
rheology
30%
gelation
25%
temperature
24%
exopolysaccharides
22%
shears
21%
low fat cheeses
20%
honey
20%
cheeses
19%
wheat starch
18%
lipid content
15%
viscometers
15%
starch
14%
blended foods
14%
sugars
14%
probiotics
12%
ewe milk
11%
kinetics
11%
Lactococcus garvieae
10%
tomato paste
9%
mozzarella cheese
9%
starter cultures
9%
corn starch
8%
milk curds
8%
coagulants
8%
Sesamum indicum
8%
fermented milk
8%
sodium alginate
8%
casein
7%
Enterococcus faecium
7%
microstructure
7%
glucose
7%
Lactobacillus plantarum
7%
storage time
7%
pipes
7%
coagulation
7%
homogenization
7%
texture
6%
foods
6%
milk composition
6%
chitosan
6%
electrolytes
6%
milk fat
6%
proteolysis
6%
heat
6%