Agriculture & Biology
Cinnamomum camphora
72%
protein isolates
58%
functional properties
45%
phenolic compounds
41%
physicochemical properties
38%
seeds
25%
proteins
14%
foaming properties
7%
emulsifying properties
6%
sulfhydryl groups
6%
zeta potential
6%
circular dichroism spectroscopy
6%
protein products
6%
hydrophobicity
5%
essential amino acids
5%
protein subunits
5%
Fourier transform infrared spectroscopy
5%
differential scanning calorimetry
5%
amino acid composition
5%
solubility
4%
particle size
4%
food industry
4%
protein content
4%
China
3%
Medicine & Life Sciences
Cinnamomum camphora
100%
Seeds
50%
Proteins
18%
Secondary Protein Structure
4%
Essential Amino Acids
4%
Food Industry
3%
Circular Dichroism
3%
Differential Scanning Calorimetry
3%
Protein Subunits
3%
Fourier Transform Infrared Spectroscopy
3%
Hydrophobic and Hydrophilic Interactions
3%
Particle Size
3%
Solubility
3%
High Pressure Liquid Chromatography
2%
China
2%
Engineering & Materials Science
Physicochemical properties
63%
Seed
50%
Proteins
45%
Circular Dichroism
4%
Functional materials
3%
Zeta potential
3%
Hydrophobicity
3%
Fourier transform infrared spectroscopy
3%
Amino acids
3%
Differential scanning calorimetry
3%
Solubility
2%
Particle size
2%
Chemical analysis
1%
Industry
1%
Chemical Compounds
Protein
20%
Amino Acid Composition
4%
Coil
4%
Secondary Structure
3%
Zeta Potential
3%
Hydrophobicity
3%
Circular Dichroism
3%
Industry
3%
Differential Scanning Calorimetry
3%
Food
3%
Solubility
2%
Fourier Transform Infrared Spectroscopy
2%
Reduction
2%
Surface
1%