Medicine & Life Sciences
Zea mays
100%
Starch
91%
Amylopectin
81%
Viscosity
69%
Molecular Weight
54%
Ointments
52%
Amylose
50%
Nitrogen
47%
Freezing
32%
Air
25%
Refractometry
23%
Photolysis
22%
Transition Temperature
22%
Cross Reactions
19%
Ultraviolet Rays
16%
Gel Chromatography
16%
Suspensions
14%
Lasers
13%
Temperature
11%
Light
11%
Water
10%
Weights and Measures
10%
Agriculture & Biology
pasting properties
92%
corn starch
85%
irradiation
65%
amylopectin
39%
viscosity
36%
starch
33%
molecular weight
27%
enthalpy
25%
melting point
24%
amylose
23%
aeration
23%
nitrogen
20%
air
15%
refractive index
14%
photolysis
13%
light scattering
12%
detectors
11%
lasers
11%
gel chromatography
10%
wavelengths
10%
crosslinking
10%
ultraviolet radiation
10%
Chemical Compounds
Starch
74%
Amylopectin
64%
Amylose
38%
Radius of Gyration
37%
Nitrogen
29%
Weight
25%
Enthalpy
25%
Mass Average Molar Mass
18%
Molecular Size
17%
Refractive Index
15%
Light Scattering
14%
Photodegradation
14%
Size Distribution
14%
Melting
13%
Size Exclusion Chromatography
13%
Drop
13%
Melting Point
13%
Suspension
12%
Time
11%
Wavelength
11%
Molecule
5%