Medicine & Life Sciences
gelatin film
100%
Transglutaminases
75%
Fishes
52%
Gelatin
43%
Molecular Weight
13%
Pork Meat
10%
Steam
10%
Differential Scanning Calorimetry
9%
Red Meat
9%
Architectural Accessibility
9%
Tensile Strength
9%
Viscosity
8%
Freezing
8%
Polyacrylamide Gel Electrophoresis
7%
Permeability
6%
Color
6%
Hot Temperature
6%
Temperature
5%
Oxygen
5%
Enzymes
4%
Agriculture & Biology
protein-glutamine gamma-glutamyltransferase
69%
gelatin
56%
crosslinking
53%
films (materials)
46%
fish
32%
physical properties
11%
opacity
8%
molecular weight
8%
enzymatic reactions
7%
melting point
7%
water vapor
7%
pork
7%
differential scanning calorimetry
7%
thermal properties
6%
beef
6%
tensile strength
6%
permeability
5%
viscosity
5%
oxygen
4%
color
4%