Class information for: |
Basic class information |
ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
---|---|---|---|
10155 | 1023 | 35.7 | 70% |
Classes in level above (level 2) |
ID, lev. above |
Publications | Label for level above |
---|---|---|
797 | 11427 | BETA LACTOGLOBULIN//FOOD HYDROCOLLOIDS//FUNCTIONAL PROPERTIES |
Terms with highest relevance score |
Rank | Term | Type of term | Relevance score (tfidf) |
Class's shr. of term's tot. occurrences |
Shr. of publ. in class containing term |
Num. of publ. in class |
---|---|---|---|---|---|---|
1 | BETA LACTOGLOBULIN | Author keyword | 106 | 25% | 37% | 377 |
2 | BOVINE BETA LACTOGLOBULIN | Author keyword | 31 | 67% | 3% | 28 |
3 | TANFORD TRANSITION | Author keyword | 26 | 100% | 1% | 11 |
4 | RETINOL BINDING | Author keyword | 15 | 82% | 1% | 9 |
5 | RECH NUTRACEUT ALIMENTS FONCT INAF STELA | Address | 8 | 62% | 1% | 8 |
6 | BETA LACTOGLOBULIN B | Author keyword | 6 | 58% | 1% | 7 |
7 | BETA LG | Author keyword | 4 | 39% | 1% | 9 |
8 | CEA IMMUNO ALLERGIE ALIMENTAIRE | Address | 4 | 75% | 0% | 3 |
9 | DRM SPI | Address | 4 | 75% | 0% | 3 |
10 | BIOSELECTIVE ADSORPTION | Author keyword | 4 | 56% | 0% | 5 |
Web of Science journal categories |
Author Key Words |
Rank | Web of Science journal category | Relevance score (tfidf) |
Class's shr. of term's tot. occurrences |
Shr. of publ. in class containing term |
Num. of publ. in class |
LCSH search | Wikipedia search |
---|---|---|---|---|---|---|---|
1 | BETA LACTOGLOBULIN | 106 | 25% | 37% | 377 | Search BETA+LACTOGLOBULIN | Search BETA+LACTOGLOBULIN |
2 | BOVINE BETA LACTOGLOBULIN | 31 | 67% | 3% | 28 | Search BOVINE+BETA+LACTOGLOBULIN | Search BOVINE+BETA+LACTOGLOBULIN |
3 | TANFORD TRANSITION | 26 | 100% | 1% | 11 | Search TANFORD+TRANSITION | Search TANFORD+TRANSITION |
4 | RETINOL BINDING | 15 | 82% | 1% | 9 | Search RETINOL+BINDING | Search RETINOL+BINDING |
5 | BETA LACTOGLOBULIN B | 6 | 58% | 1% | 7 | Search BETA+LACTOGLOBULIN+B | Search BETA+LACTOGLOBULIN+B |
6 | BETA LG | 4 | 39% | 1% | 9 | Search BETA+LG | Search BETA+LG |
7 | BIOSELECTIVE ADSORPTION | 4 | 56% | 0% | 5 | Search BIOSELECTIVE+ADSORPTION | Search BIOSELECTIVE+ADSORPTION |
8 | PROTEIN CONJUGATION | 4 | 22% | 1% | 15 | Search PROTEIN+CONJUGATION | Search PROTEIN+CONJUGATION |
9 | HYDROPHOBIC BINDING SITES | 3 | 57% | 0% | 4 | Search HYDROPHOBIC+BINDING+SITES | Search HYDROPHOBIC+BINDING+SITES |
10 | BETA LACTOGLOBULIN STRUCTURE | 3 | 100% | 0% | 3 | Search BETA+LACTOGLOBULIN+STRUCTURE | Search BETA+LACTOGLOBULIN+STRUCTURE |
Key Words Plus |
Rank | Web of Science journal category | Relevance score (tfidf) |
Class's shr. of term's tot. occurrences |
Shr. of publ. in class containing term |
Num. of publ. in class |
---|---|---|---|---|---|
1 | TANFORD TRANSITION | 59 | 77% | 4% | 40 |
2 | LIPOCALIN | 16 | 25% | 5% | 55 |
3 | BIOSELECTIVE ADSORPTION | 15 | 82% | 1% | 9 |
4 | SHEET PROTEIN | 9 | 36% | 2% | 20 |
5 | PH 2 | 9 | 40% | 2% | 17 |
6 | HUMAN IGE BINDING | 8 | 70% | 1% | 7 |
7 | RUMINANT MILK | 8 | 42% | 1% | 14 |
8 | BOVINE BETA LACTOGLOBULIN | 8 | 12% | 6% | 60 |
9 | COW MILK PROTEINS | 6 | 80% | 0% | 4 |
10 | L POLYLYSINES | 6 | 80% | 0% | 4 |
Journals |
Reviews |
Title | Publ. year | Cit. | Active references | % act. ref. to same field |
---|---|---|---|---|
Invited Review: beta-lactoglobulin: Binding properties, structure, and function | 2004 | 243 | 46 | 61% |
The core lipocalin, bovine beta-lactoglobulin | 2000 | 215 | 73 | 55% |
Milk processing as a tool to reduce cow's milk allergenicity: a mini-review | 2013 | 5 | 81 | 67% |
Structural dynamics and folding of beta-lactoglobulin probed by heteronuclear NMR | 2009 | 40 | 108 | 46% |
Bovine beta-lactoglobulin/fatty acid complexes: binding, structural, and biological properties | 2014 | 2 | 88 | 64% |
Functional improvement of milk whey proteins induced by high hydrostatic pressure | 2006 | 30 | 117 | 44% |
Functional improvements in food proteins in multiple aspects by conjugation with saccharides: Case studies of beta-lactoglobulin-acidic polysaccharides conjugates | 2002 | 23 | 62 | 55% |
Influence of high pressure processing on protein solutions and emulsions | 2000 | 52 | 35 | 46% |
Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: a review of the existing evidence | 2014 | 7 | 157 | 8% |
THE STRUCTURAL MOTIF OF BETA-LACTOGLOBULIN AND RETINOL-BINDING PROTEIN - A BASIC FRAMEWORK FOR BINDING AND TRANSPORT OF SMALL HYDROPHOBIC MOLECULES | 1988 | 169 | 18 | 56% |
Address terms |
Rank | Address term | Relevance score (tfidf) |
Class's shr. of term's tot. occurrences |
Shr. of publ. in class containing term |
Num. of publ. in class |
---|---|---|---|---|---|
1 | RECH NUTRACEUT ALIMENTS FONCT INAF STELA | 8 | 62% | 0.8% | 8 |
2 | CEA IMMUNO ALLERGIE ALIMENTAIRE | 4 | 75% | 0.3% | 3 |
3 | DRM SPI | 4 | 75% | 0.3% | 3 |
4 | CHAIRE RECH CANADA PROT BIOSYST ALIMENTS FONCT | 4 | 36% | 0.9% | 9 |
5 | FOOD BIOCHEM NUTR | 4 | 46% | 0.6% | 6 |
6 | DIPARTIMENTO BIOCHIM ALESSANDRO CASTELLANI | 3 | 50% | 0.5% | 5 |
7 | STUDIO ALIMENTAZ ANIM PROD ZOOTECN | 3 | 57% | 0.4% | 4 |
8 | BIOPHYS CHEM TECHNOL | 3 | 100% | 0.3% | 3 |
9 | STRUCT BIOCHEM GRP | 2 | 18% | 1.2% | 12 |
10 | EA CIDAM | 2 | 67% | 0.2% | 2 |
Related classes at same level (level 1) |
Rank | Relatedness score | Related classes |
---|---|---|
1 | 0.0000254794 | BETA LACTOGLOBULIN//WHEY PROTEINS//COLD GELATION |
2 | 0.0000228804 | LACTOSYLATION//UNITED CHAIR PL OURCE CHEM//FOOD PHARM ENGN |
3 | 0.0000114744 | MOLTEN GLOBULE//ALPHA LACTALBUMIN//APOMYOGLOBIN |
4 | 0.0000089324 | CASEINOMACROPEPTIDE//GLYCOMACROPEPTIDE//MILK ADULTERATION |
5 | 0.0000072853 | DONKEYS MILK//DONKEY MILK//ASSS MILK |
6 | 0.0000072753 | PRESSURE DENATURATION//HIGH P SURE PROT//U128 |
7 | 0.0000069271 | PROTEIN SURFACTANT INTERACTION//VARIABLE ALPHA N PLUS BETA N//GRP BIOPHYS INTER ES |
8 | 0.0000066898 | PARTIAL COALESCENCE//PROCTER FOOD SCI//EMULSION STABILITY |
9 | 0.0000063688 | HYDROPHOBIZED IGG//MET ENRICHMENT//SOYBEAN ISOLATES |
10 | 0.0000061231 | END POINT TEMPERATURE//ENDPOINT TEMPERATURE//KAMABOKO GEL |