Keyphrases
Storage Stability
100%
Dough
100%
Egg White Powder
100%
Hen Egg White
100%
Intermediate Moisture Foods
33%
Fluorescence Intensity
22%
Free Amino Acids
22%
Regeneration
11%
Health Benefits
11%
Food Matrix
11%
Protein Hydrolysate
11%
Temperature Effect
11%
Food Market
11%
High-protein nutrition Bars
11%
Kinetic Analysis
11%
Water Activity
11%
Antimicrobial Activity
11%
Physicochemical Properties
11%
Maillard Reaction
11%
Model Fitting
11%
Hydrolysate
11%
Zero Order
11%
Enzymatic Hydrolysis
11%
Loss Rate
11%
Ordered Models
11%
Bioactive Peptides
11%
Dough System
11%
Protein Allergenicity
11%
Food Model
11%
White Model
11%
Mould Growth
11%
Dried Egg White
11%
Food Science
Egg White
100%
Storage Stability
100%
Intermediate Moisture Food
30%
Food Matrix
10%
Food Market
10%
Water Activity
10%
Bioactive Peptides
10%
Enzymatic Hydrolysis
10%
Dried Eggs
10%
Protein Hydrolysate
10%
Protein Intake
10%
Glycation
10%
Food Model
10%
Hydrolysate
10%
Mould Growth
10%