Keyphrases
Plant-based Foods
86%
Fermentation
68%
High-frequency Ultrasound
66%
Spreadable
66%
Aquafaba
66%
Lactic Acid Bacteria
48%
Plant-based
41%
Heat Treatment
40%
High-intensity Ultrasound Treatment
40%
Legumes
40%
Hazelnut
33%
Health Effects
33%
Olive Oil-in-water Emulsion
33%
Melon Seed
33%
Dairy Ingredients
33%
Dairy Analogues
33%
Vegan Ice Cream
33%
Fruit Type
33%
Frozen Dessert
33%
Fermented Dairy Beverage
33%
Shelf Life
33%
Quality Effect
33%
Food Production
33%
Food Ingredients
33%
Food Waste
33%
Quality Parameters
33%
Food Processing Technology
33%
Pistachio
33%
Pistachio Kernel
33%
Bioactive Properties
33%
Power Level
31%
Serum Separation
25%
Antioxidant
25%
Soluble Protein Content
23%
Rheological Properties
21%
Emulsion
20%
Foaming Capacity
20%
Vegan Diet
18%
ACE Inhibitory Activity
16%
Lactic Cultures
16%
Microbial Inactivation
16%
Conventional Heat Treatment
16%
α-amylase Inhibitory Activity
16%
Cooking Water
16%
Protein Content
16%
Stable Structure
15%
Sensory Properties
15%
Plant-based Products
15%
Bioactivity
15%
Allergenicity
13%
Food Science
Plant-Based Food
100%
Spreadable
66%
Protein Content
57%
Food Waste
50%
Lactic Acid Bacteria
38%
Hazelnut
33%
Frozen Dessert
33%
Quality Parameters
33%
Food Processing Technology
33%
Bioactive Properties
33%
Food Ingredient
33%
Conventional Heat Treatment
33%
Microbial Inactivation
33%
Vegan
33%
Olive Oil-in-water Emulsion
33%
Emulsion Activity Index
33%
Pistachio
33%
Vegan Diet
25%
Foaming Capacity
25%
Nutritive Value
22%
Antinutrients
22%
Food Industry
22%
Lactose Intolerance
19%
Raw Food Materials
16%
Vegetarian Diet
16%
Antioxidant
16%
Nutritional Properties
11%
Fermented Dairy Product
11%
Milk Protein
11%
Technological Property
11%
Carboxylate
11%
Flavor Compounds
11%
Flavor Profile
11%
Phenolic Content
11%
Koji
11%
Gel Structure
9%
Sensory Properties
8%
Fruit Puree
8%
Dry Matter Content
8%
Color Characteristics
8%
Consistency Coefficient
8%
Egg
8%
Brix
8%
Milk Allergy
8%
Milk Protein Concentrate
6%
Low Salt
6%
High Sodium Content
6%
Sensory Texture
6%
Antioxidant Capacity
5%
