Class information for:
Level 2: BETA LACTOGLOBULIN//FOOD HYDROCOLLOIDS//FOOD SCIENCE & TECHNOLOGY

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
730 12611 32.3 59%


Bar chart of Publication_year

Last years might be incomplete

Hierarchy of classes
The table includes all classes above and classes immediately below the current class.


Cluster id Level Cluster label #P
3 4 PLANT SCIENCES//AGRONOMY//FOOD SCIENCE & TECHNOLOGY 1882812
172 3       FOOD SCIENCE & TECHNOLOGY//INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 58403
730 2             BETA LACTOGLOBULIN//FOOD HYDROCOLLOIDS//FOOD SCIENCE & TECHNOLOGY 12611
3250 1                   WHEY PROTEIN//BETA LACTOGLOBULIN//COLD GELATION 2029
3314 1                   BIOPOLYMERS OIDS//EMULSION//EMULSION STABILITY 2012
5854 1                   FUNCTIONAL PROPERTIES//PROTEIN ISOLATE//PROTEIN CONCENTRATE 1568
7533 1                   GLYCININ//BETA CONGLYCININ//TOFU 1357
7552 1                   COMPLEX COACERVATION//FOOD HYDROCOLLOIDS//COACERVATION 1355
12842 1                   TRANSGLUTAMINASE//MICROBIAL TRANSGLUTAMINASE//STREPTOMYCES MOBARAENSIS 877
15792 1                   BETA LACTOGLOBULIN//BOVINE BETA LACTOGLOBULIN//TANFORD TRANSITION 691
15876 1                   PHOSVITIN//MAYONNAISE//EGG YOLK 687
18957 1                   HIGH PRESSURE//HIGH PRESSURE TREATMENT//CHAIR FOOD BIOTECHNOL 528
20156 1                   LYSINOALANINE//CROSS LINKED AMINO ACIDS//SOY BASED INFANT FORMULAS 473
25400 1                   PORCINE BLOOD//GLOBIN HYDROLYSATES//RANDOM CENTROID OPTIMIZATION 282
26305 1                   UNITED CHAIR PL OURCE CHEM//OLIGO L METHIONINE//FOOD PHARM ENGN 258
27342 1                   RICE BRAN LIPASE//3 O CAFFEOYL D QUINIC ACID//BEAD FORM GUARAN 232
31321 1                   MET ENRICHMENT//CONFORMATION OF ALPHA CHYMOTRYPSIN//DIETARY PROTEIN DIGESTION 154
34648 1                   PEPTIDE BOND DEMASKING//NAHRUNG-FOOD//ACETYLATED FABA BEAN GLOBULIN 108

Terms with highest relevance score


rank Term termType Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with term
in class
1 BETA LACTOGLOBULIN authKW 817443 6% 46% 734
2 FOOD HYDROCOLLOIDS journal 720094 9% 27% 1116
3 FOOD SCIENCE & TECHNOLOGY WoSSC 430212 66% 2% 8383
4 FUNCTIONAL PROPERTIES authKW 337228 4% 30% 463
5 WHEY PROTEIN authKW 306284 4% 29% 443
6 EMULSION authKW 254170 6% 15% 715
7 BIOPOLYMERS OIDS address 253472 1% 71% 148
8 TRANSGLUTAMINASE authKW 209806 3% 23% 373
9 GLYCININ authKW 206163 1% 58% 146
10 WHEY PROTEIN ISOLATE authKW 203272 1% 47% 179

Web of Science journal categories


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with term
in class
1 Food Science & Technology 430212 66% 2% 8383
2 Chemistry, Applied 123069 30% 1% 3729
3 Agriculture, Multidisciplinary 27417 10% 1% 1265
4 Nutrition & Dietetics 8189 7% 0% 918
5 Agriculture, Dairy & Animal Science 1991 3% 0% 428
6 Polymer Science 1429 5% 0% 658
7 Biochemistry & Molecular Biology 859 12% 0% 1468
8 Agronomy 641 3% 0% 320
9 Chemistry, Physical 461 7% 0% 942
10 Materials Science, Biomaterials 353 1% 0% 143

Address terms


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with term
in class
1 BIOPOLYMERS OIDS 253472 1% 71% 148
2 FOOD SCI 109273 9% 4% 1162
3 PROCTER FOOD SCI 74422 1% 31% 101
4 BIOPOLYMER OIDS 64575 0% 86% 31
5 FOOD SCI TECHNOL 58449 7% 3% 858
6 RIDDET 38030 1% 17% 93
7 FOOD PHYS GRP 36588 0% 37% 41
8 FOOD QUAL DESIGN DEV 29523 0% 33% 37
9 FOOD PHYS MEAT SCI 26234 0% 29% 37
10 FOOD BIOPOLYMERS OIDS 24881 0% 86% 12

Journals


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with term
in class
1 FOOD HYDROCOLLOIDS 720094 9% 27% 1116
2 JOURNAL OF FOOD SCIENCE 104001 6% 5% 794
3 NAHRUNG-FOOD 82507 2% 12% 286
4 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 76041 8% 3% 1040
5 FOOD RESEARCH INTERNATIONAL 50931 3% 6% 339
6 FOOD BIOPHYSICS 48638 1% 21% 96
7 INTERNATIONAL DAIRY JOURNAL 44449 2% 8% 231
8 FOOD CHEMISTRY 34069 4% 3% 545
9 MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 33724 2% 7% 209
10 JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 20507 1% 5% 166

Author Key Words


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class		 LCSH search Wikipedia search
1 BETA LACTOGLOBULIN 817443 6% 46% 734 Search BETA+LACTOGLOBULIN Search BETA+LACTOGLOBULIN
2 FUNCTIONAL PROPERTIES 337228 4% 30% 463 Search FUNCTIONAL+PROPERTIES Search FUNCTIONAL+PROPERTIES
3 WHEY PROTEIN 306284 4% 29% 443 Search WHEY+PROTEIN Search WHEY+PROTEIN
4 EMULSION 254170 6% 15% 715 Search EMULSION Search EMULSION
5 TRANSGLUTAMINASE 209806 3% 23% 373 Search TRANSGLUTAMINASE Search TRANSGLUTAMINASE
6 GLYCININ 206163 1% 58% 146 Search GLYCININ Search GLYCININ
7 WHEY PROTEIN ISOLATE 203272 1% 47% 179 Search WHEY+PROTEIN+ISOLATE Search WHEY+PROTEIN+ISOLATE
8 COMPLEX COACERVATION 188741 1% 63% 124 Search COMPLEX+COACERVATION Search COMPLEX+COACERVATION
9 MICROBIAL TRANSGLUTAMINASE 176462 1% 57% 127 Search MICROBIAL+TRANSGLUTAMINASE Search MICROBIAL+TRANSGLUTAMINASE
10 SODIUM CASEINATE 140635 1% 42% 139 Search SODIUM+CASEINATE Search SODIUM+CASEINATE

Core articles
The table includes core articles in the class. The following variables is taken into account for the relevance score of an article in a cluster c:
(1) Number of references referring to publications in the class.
(2) Share of total number of active references referring to publications in the class.
(3) Age of the article. New articles get higher score than old articles.
(4) Citation rate, normalized to year.


Rank Reference # ref. in
cl.		 Shr. of ref. in
cl.		 Citations
1 NICOLAI, T , BRITTEN, M , SCHMITT, C , (2011) BETA-LACTOGLOBULIN AND WPI AGGREGATES: FORMATION, STRUCTURE AND APPLICATIONS.FOOD HYDROCOLLOIDS. VOL. 25. ISSUE 8. P. 1945 -1962 157 74% 125
2 NISHINARI, K , FANG, Y , GUO, S , PHILLIPS, GO , (2014) SOY PROTEINS: A REVIEW ON COMPOSITION, AGGREGATION AND EMULSIFICATION.FOOD HYDROCOLLOIDS. VOL. 39. ISSUE . P. 301-318 91 81% 69
3 DICKINSON, E , (2010) FLOCCULATION OF PROTEIN-STABILIZED OIL-IN-WATER EMULSIONS.COLLOIDS AND SURFACES B-BIOINTERFACES. VOL. 81. ISSUE 1. P. 130 -140 109 78% 91
4 SCHMITT, C , TURGEON, SL , (2011) PROTEIN/POLYSACCHARIDE COMPLEXES AND COACERVATES IN FOOD SYSTEMS.ADVANCES IN COLLOID AND INTERFACE SCIENCE. VOL. 167. ISSUE 1-2. P. 63 -70 84 82% 163
5 RYAN, KN , ZHONG, QX , FOEGEDING, EA , (2013) USE OF WHEY PROTEIN SOLUBLE AGGREGATES FOR THERMAL STABILITYA HYPOTHESIS PAPER.JOURNAL OF FOOD SCIENCE. VOL. 78. ISSUE 8. P. R1105-R1115 98 93% 12
6 LAM, RSH , NICKERSON, MT , (2013) FOOD PROTEINS: A REVIEW ON THEIR EMULSIFYING PROPERTIES USING A STRUCTURE-FUNCTION APPROACH.FOOD CHEMISTRY. VOL. 141. ISSUE 2. P. 975-984 97 75% 62
7 DICKINSON, E , (2012) EMULSION GELS: THE STRUCTURING OF SOFT SOLIDS WITH PROTEIN-STABILIZED OIL DROPLETS.FOOD HYDROCOLLOIDS. VOL. 28. ISSUE 1. P. 224 -241 93 60% 86
8 JAROS, D , PARTSCHEFELD, C , HENLE, T , ROHM, H , (2006) TRANSGLUTAMINASE IN DAIRY PRODUCTS: CHEMISTRY, PHYSICS, APPLICATIONS.JOURNAL OF TEXTURE STUDIES. VOL. 37. ISSUE 2. P. 113-155 97 75% 93
9 DICKINSON, E , (2011) MIXED BIOPOLYMERS AT INTERFACES: COMPETITIVE ADSORPTION AND MULTILAYER STRUCTURES.FOOD HYDROCOLLOIDS. VOL. 25. ISSUE 8. P. 1966 -1983 102 55% 97
10 WIJAYANTI, HB , BANSAL, N , DEETH, HC , (2014) STABILITY OF WHEY PROTEINS DURING THERMAL PROCESSING: A REVIEW.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 13. ISSUE 6. P. 1235 -1251 89 61% 21

Classes with closest relation at Level 2


Rank Class id link
1 799 MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL//JOURNAL OF DAIRY RESEARCH//INTERNATIONAL DAIRY JOURNAL
2 2060 BIOACTIVE PEPTIDES//PROTEIN HYDROLYSATE//ACE INHIBITORY PEPTIDES
3 3172 GELATIN//FISH GELATIN//GEL STRENGTH
4 2661 ICE CREAM//SOLID FAT CONTENT//COCOA BUTTER
5 2234 LUPIN//ANTINUTRITIONAL FACTORS//HARD TO COOK
6 1946 EDIBLE FILMS//ZEIN//EDIBLE COATING
7 1975 ACRYLAMIDE//MAILLARD REACTION//GLYCIDAMIDE
8 1526 KONJAC GLUCOMANNAN//BIOFLOCCULANT//CURDLAN
9 1787 NANOEMULSION//MICROEMULSION//POLYHIPE
10 1592 TREHALOSE//SPRAY DRYING//FREEZE DRYING

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