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Keyphrases
Antioxidant
23%
Arabinogalactan
23%
Arabinoxylan
23%
Bifidobacterium Longum
28%
Broken Rice
23%
Dietary Fiber
38%
Dietary Fiber Intake
23%
Egg Protein
47%
Egg White
95%
Feed Mixture
23%
Fermentation
33%
Functional Properties
23%
Glucan
23%
Gut Bacteria
23%
Gut Metabolites
23%
Gut Microbiota
23%
Heat Effect
23%
Heat-moisture Treatment
23%
High Amylose Corn Starch
23%
High Hydrostatic Pressure (HHP) Processing
23%
Human Gut Microbiota
28%
Hydrostatic Pressure Processing
23%
Interaction Properties
23%
Longum
38%
Lysozyme
31%
Microbial Enzymes
23%
Microbiota
29%
Molecular Interactions
23%
Ovalbumin
47%
Ovomucin
95%
Pectin
23%
Pepsinolysis
31%
Peptic Digestion
23%
PH Effect
31%
Physicochemical Properties
47%
Protein Aggregation
40%
Protein-peptide Complex
23%
Proximal Colon
23%
Pulsed Electric Field
90%
Pulsed Electric Field Processing
30%
Pulsed Electric Field Treatment
27%
Rice Noodles
23%
Short-chain Fatty Acids Production
44%
Simulator of the Human Intestinal Microbial Ecosystem (SHIME)
47%
Starch
30%
Substrate Use
23%
Tapioca Starch
23%
Turbidity
40%
Waxy Maize
23%
Xyloglucan
23%
Food Science
Amylose
30%
Antioxidant
28%
Antioxidant Capacity
7%
Arabinoxylan
23%
Bioactive Peptides
23%
Broken Rice
23%
Butyrate
8%
Dietary Fiber
38%
Dietary Fiber Intake
23%
Digestible Protein
23%
Egg Protein
47%
Egg White
95%
Egg White Hydrolysate
7%
Egg White Protein
6%
Enzymatic Hydrolysis
13%
Enzyme-Linked Immunosorbent Assay
7%
Gastrointestinal Digestion
14%
Gel Texture
10%
Gelatinization
10%
Hydrolysate
23%
In Vitro Gastrointestinal
22%
Lysozyme
32%
Matrix-Assisted Laser Desorption-Ionization
7%
ORAC Assay
7%
Pectin
23%
Peptide
33%
Protein Aggregation
36%
Protein Functionality
16%
Protein Hydrolysate
7%
Protein Structure
7%
Pulsed Electric Field
100%
Pulsed Electric Field Processing
31%
Pulsed Electric Field Treatment
27%
Resistant Starch
6%
Resistant Starch Content
6%
Rice Flour
6%
Short Chain Fatty Acid
46%
Starch
47%
Tapioca
23%
Thermal Processing
7%