Food Science
Sodium
100%
Phase Behavior
100%
Emulsifier
100%
Cholesterol
50%
Differential Scanning Calorimetry
50%
Light Scattering
50%
Phospholipids
50%
Transmission Electron Microscopy
50%
Small-Angle X-Ray Scattering
50%
Sucrose
50%
Gelatin
50%
Chemistry
Phase Behavior
100%
Nanoparticle
100%
stabilizer
100%
stability
42%
Emulsifying Agent
28%
Poly(ethylene Glycol)
14%
Differential Scanning Calorimetry
14%
Phospholipid
14%
Water Soluble
14%
Synchrotron Radiation
14%
Cholesteryl Myristate
14%
Crystallization Behavior
14%
Poloxamer
14%
Sodium Glycocholate
14%
Photon Correlation Spectroscopy
14%
Transmission Electron Microscopy
14%
Fatty-Acyl Group
14%
Polysorbate 80
14%
Small Angle X-Ray Scattering
14%
Sodium Oleate
14%
Fatty Acids
14%
melt
14%
Gelatin
14%
Material Science
Nanoparticle
100%
Stabilizer (Agent)
100%
Sodium
28%
Polyethylene Glycol
14%
Differential Scanning Calorimetry
14%
Homogenization
14%
Transmission Electron Microscopy
14%
Laser Scattering
14%