Agriculture & Biology
fat replacers
99%
mozzarella cheese
94%
skim milk
74%
cheeses
62%
microstructure
58%
texture
53%
maltodextrins
16%
potato starch
15%
chewiness
5%
cohesion
4%
lipids
4%
adhesion
3%
hardness
3%
scanning electron microscopy
3%
protein content
3%
water content
3%
testing
1%
Engineering & Materials Science
Cheeses
100%
Milk
88%
Oils and fats
77%
Textures
53%
Microstructure
44%
Starch
15%
Moisture
7%
Proteins
3%
Scanning electron microscopy
3%
Hardness
3%
Testing
2%
Medicine & Life Sciences
Cheese
86%
Milk
62%
Fats
50%
maltodextrin
18%
Solanum tuberosum
16%
Starch
14%
Adhesiveness
5%
Hardness
4%
Electron Scanning Microscopy
4%
Serum
1%
Proteins
1%