Class information for:
Level 1: WHITE SAUCE//RETROGRADATION//RICE STARCH

Basic class information
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
9 4 PLANT SCIENCES//FOOD SCIENCE & TECHNOLOGY//AGRONOMY 1475572
101 3       CEREAL CHEMISTRY//FOOD SCIENCE & TECHNOLOGY//JOURNAL OF CEREAL SCIENCE 75819
366 2             STARCH-STARKE//STARCH//EDIBLE FILMS 17829
13308 1                   WHITE SAUCE//RETROGRADATION//RICE STARCH 876

Terms with highest relevance score


rank Category termType chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 WHITE SAUCE authKW 299802 1% 83% 10
2 RETROGRADATION authKW 276887 7% 14% 57
3 RICE STARCH authKW 249419 5% 15% 45
4 PHYS SENSORY PROPERTIES address 243138 2% 48% 14
5 GELATINIZATION authKW 227173 7% 10% 61
6 FREEZE THAW STABILITY authKW 189321 2% 26% 20
7 PASTING authKW 164977 4% 13% 34
8 PASTING PROPERTIES authKW 143046 4% 10% 38
9 DAIRY DESSERTS authKW 117516 1% 47% 7
10 FOOD HYDROCOLLOIDS journal 116605 14% 3% 120

Web of Science journal categories


chi_square_rank Category chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 Food Science & Technology 40344 77% 0% 677
2 Chemistry, Applied 15883 40% 0% 351
3 Polymer Science 1439 16% 0% 141
4 Chemistry, Organic 577 13% 0% 113
5 Nutrition & Dietetics 245 5% 0% 44
6 Engineering, Chemical 196 8% 0% 67
7 Agriculture, Multidisciplinary 100 3% 0% 23
8 Agronomy 3 1% 0% 10
9 Microscopy 1 0% 0% 2
10 Materials Science, Biomaterials 0 0% 0% 3

Address terms


chi_square_rank term chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 PHYS SENSORY PROPERTIES 243138 2% 48% 14
2 CHARACTERIZAT QUAL FOOD SAFETY 115124 0% 80% 4
3 USINE BAUPTE 107930 0% 100% 3
4 HYDRO OID 103689 1% 41% 7
5 USAS 80946 0% 75% 3
6 ENGN MACHINERY FOOD IND 75037 1% 19% 11
7 CARBOHYDRATE TECHNOL 74991 2% 15% 14
8 AGR TENPAKU KU 71953 0% 100% 2
9 FUNDAMENTAL MFG ENGN 71953 0% 100% 2
10 INGN PROC ALIMENT UMR1145 71953 0% 100% 2

Journals


chi_square_rank term chi_square shrOfCwithTerm shrOfTermInClass termInClass
1 FOOD HYDROCOLLOIDS 116605 14% 3% 120
2 STARCH-STARKE 108845 10% 3% 89
3 CARBOHYDRATE POLYMERS 33862 12% 1% 106
4 JOURNAL OF TEXTURE STUDIES 23802 3% 2% 30
5 JOURNAL OF FOOD ENGINEERING 12411 6% 1% 51
6 STARKE 12195 1% 3% 12
7 CEREAL CHEMISTRY 7977 4% 1% 32
8 INTERNATIONAL JOURNAL OF FOOD PROPERTIES 4034 2% 1% 15
9 ZYWNOSC-NAUKA TECHNOLOGIA JAKOSC 3854 1% 1% 8
10 JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 3538 2% 1% 18

Author Key Words


chi_square_rank term chi_square shrOfCwithTerm shrOfTermInClass termInClass LCSH search Wikipedia search
1 WHITE SAUCE 299802 1% 83% 10 Search WHITE+SAUCE Search WHITE+SAUCE
2 RETROGRADATION 276887 7% 14% 57 Search RETROGRADATION Search RETROGRADATION
3 RICE STARCH 249419 5% 15% 45 Search RICE+STARCH Search RICE+STARCH
4 GELATINIZATION 227173 7% 10% 61 Search GELATINIZATION Search GELATINIZATION
5 FREEZE THAW STABILITY 189321 2% 26% 20 Search FREEZE+THAW+STABILITY Search FREEZE+THAW+STABILITY
6 PASTING 164977 4% 13% 34 Search PASTING Search PASTING
7 PASTING PROPERTIES 143046 4% 10% 38 Search PASTING+PROPERTIES Search PASTING+PROPERTIES
8 DAIRY DESSERTS 117516 1% 47% 7 Search DAIRY+DESSERTS Search DAIRY+DESSERTS
9 HYDROCOLLOIDS 110906 4% 10% 32 Search HYDROCOLLOIDS Search HYDROCOLLOIDS
10 COCOA SYRUPS 107930 0% 100% 3 Search COCOA+SYRUPS Search COCOA+SYRUPS

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.

Classes with closest relation at Level 1


rank cluster_id2 link
1 38 STARCH-STARKE//RETROGRADATION//STARCH
2 14485 CONSISTENCY COEFFICIENT//FLOW BEHAVIOUR INDEX//PEKMEZ
3 14624 GALACTOMANNAN//FOOD HYDRO OIDS//SEED GUM
4 30194 CARBOHYDRATE RADICALS//ANAL FOOD QUAL EVALUAT//DEXTRINISATION
5 15102 KAPPA CARRAGEENAN//CARRAGEENAN//HYDRODYNAMIC SCREENING LENGTH
6 14269 V AMYLOSE//AMYLOSE LIPID COMPLEX//AMYLOSE
7 26849 AGAR WATER GEL//CSIRO FOOD FUTU FLAGSHIP FELLOW//THERMAL PROC ENGN ENVIRONM TECHNOL
8 289 BREAD//DOUGH//STALING
9 35535 FRUIT CONTENT//SPONDIAS SPP//FRUIT PREPARATIONS
10 16922 PHOSVITIN//MAYONNAISE//EGG YOLK

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