Agriculture & Biology
curcumin
92%
in vitro digestibility
84%
chitosan
70%
emulsions
65%
coatings
58%
dispersibility
16%
in vitro digestion
14%
molecular weight
14%
zeta potential
13%
lecithins
13%
lipolysis
13%
polysorbates
12%
ionic strength
12%
functional foods
12%
beverages
12%
irradiation
9%
oils
7%
degradation
7%
heat
6%
methodology
6%
water
4%
testing
4%
Engineering & Materials Science
Chitosan
100%
Emulsions
77%
Coatings
53%
Molecular weight
26%
Lipolysis
24%
Functional food
21%
Lecithin
20%
Ionic strength
18%
Zeta potential
16%
Beverages
16%
Phase separation
15%
Irradiation
12%
Degradation
8%
Oils
7%
Water
6%
Hot Temperature
5%
Medicine & Life Sciences
Curcumin
81%
Chitosan
78%
Emulsions
77%
In Vitro Techniques
31%
Molecular Weight
19%
Food and Beverages
15%
Lecithins
15%
Functional Food
14%
Polysorbates
14%
Lipolysis
13%
Osmolar Concentration
12%
Oils
11%
Digestion
10%
Hot Temperature
9%
Water
7%
Chemical Compounds
Curcumin
81%
Chitosan
58%
Coating Agent
42%
Lecithin
16%
Weight
15%
Ultraviolet Irradiation
12%
Zeta Potential
12%
Phase Separation
12%
Ionic Strength
11%
Food
10%
Application
4%