Krassimir Velikov

Keyphrases

1. Food Products 100%
2. Colloidal Particles 86%
3. Cellulose Nanofibrils 73%
4. Cell Wall Material 69%
5. Primary Cell Wall 60%
6. Nanoparticles 58%
7. Microfibrils 54%
8. Water-soluble 49%
9. Food Additives 48%
10. Emulsion 48%
11. Zein 45%
12. Surfactant 42%
13. Biopolymers 36%
14. Hoodia 33%
15. Microfibrillated Cellulose 33%
16. Savory 32%
17. Fortified Foods 31%
18. Oil Composition 30%
19. Detergent 30%
20. Oil Extraction 30%
21. Pyrophosphate 29%
22. Oil-in-water Emulsion 27%
23. Citrus Fiber 26%
24. Slurry 26%
25. Edible Emulsion 26%
26. Colorant 26%
27. Plant Protein 24%
28. Rheological Properties 23%
29. Microstructure 23%
30. Zinc 22%
31. Texturization 22%
32. Mustard Bran 22%
33. Iron-fortified Foods 22%
34. Zein Colloidal Particles 21%
35. Polyphenols 21%
36. High Shear 20%
37. Confection 19%
38. Pickering Emulsion 19%
39. Dispersed Phase 19%
40. Iron Content 18%
41. Discoloration 18%
42. Mouthfeel 17%
43. Bran 17%
44. Indian mustard 17%
45. Brassica Nigra 17%
46. Delivery System 17%
47. Insoluble Protein 17%
48. Iron Salts 16%
49. Parenchymal Tissue 16%
50. Phytosterols 16%