Keyphrases
Whey Protein
100%
β-lactoglobulin (β-Lg)
85%
Casein
66%
Casein Micelles
60%
Skim Milk
53%
Microfiltration
52%
Milk Protein
39%
Milk
32%
Lactobacillus Paracasei
31%
Deposition Layer
28%
α-lactalbumin (α-La)
27%
Milk Protein Fractionation
27%
Whey
25%
Ultrafiltration
25%
Denaturation
25%
Foaming Properties
24%
Transmembrane Pressure
22%
Microwave Drying
22%
Temperature Effect
22%
Transglutaminase
22%
Diafiltration
21%
Dairy
21%
Protein Concentration
21%
Reverse Osmosis
21%
Freeze-drying
20%
Egg Yolk
20%
Hydrolysis
20%
Caseinomacropeptide
19%
Filtration
19%
Nanofiltration Membrane
19%
Potato Protein
19%
Foam Stability
19%
Whey Protein Isolate
18%
Egg White Protein
18%
Maltodextrin
18%
Spiral Wound Membrane
17%
Deposit Formation
17%
Viscosity
17%
Cross-flow
16%
Microencapsulation
16%
Lactose
16%
Probiotic Bacteria
16%
Vacuum Drying
15%
Thermal Treatment
14%
Spray Drying
14%
Particle Size
14%
PH Value
14%
Sorbitol
14%
Filtration Performance
14%
Egg White
13%
Food Science
Whey Protein
94%
Casein
78%
Lactoglobulin
77%
Milk Protein
60%
Microfiltration
56%
Casein Micelles
54%
Skim Milk
46%
Vacuum Drying
27%
Lactalbumin
25%
Lactose
25%
Protein Glutamine Gamma Glutamyltransferase
22%
Lactobacillus
22%
Maltodextrin
20%
Diafiltration
20%
Egg White Protein
20%
Whey Protein Isolate
18%
Foaming Properties
18%
Potato Protein
18%
Microencapsulation
18%
Egg
17%
Foam Stability
17%
Probiotics
16%
Fouling
16%
Spray Drying
16%
Egg White
14%
Anthocyanin
14%
Reverse Phase High Performance Liquid Chromatography
14%
Protein Content
13%
Pea Protein
13%
Milk Fat Globules
13%
Storage Stability
13%
Lactic Acid Bacteria
13%
Table Salt
13%
Hydrolysate
12%
Starter Culture
12%
Water Activity
12%
Rennet
12%
Lysine
12%
Drying Time
11%
Raspberry
11%
Shelf Life
11%
Sweet Whey
11%
Degree of Hydrolysis
11%
Pectin
10%
Thermostability
10%
Dairy Product
10%
Emulsifying Properties
9%
Sodium Caseinate
9%
Protein Interaction
9%
Lactobacillus helveticus
9%
