Class information for:
Level 1: V AMYLOSE//VINE TWINING POLYMERIZATION//AMYLOSE INCLUSION COMPLEXATION

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
14088 728 30.1 57%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
1135 9153 STARCH-STARKE//STARCH//RETROGRADATION

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 V AMYLOSE Author keyword 27 83% 2% 15
2 VINE TWINING POLYMERIZATION Author keyword 20 100% 1% 9
3 AMYLOSE INCLUSION COMPLEXATION Author keyword 11 100% 1% 6
4 AMYLOSE Author keyword 10 10% 12% 89
5 AMYLOSE LIPID COMPLEX Author keyword 10 44% 2% 17
6 AMYLOSE COMPLEX Author keyword 8 100% 1% 5
7 BIOPOLYMERS OIDS GRP Address 6 80% 1% 4
8 STEAM JET COOKING Author keyword 6 53% 1% 8
9 CORN STARCH CRYOTEXTURES Author keyword 6 100% 1% 4
10 STARCH FATTY ACID INTERACTIONS Author keyword 6 100% 1% 4

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 V AMYLOSE 27 83% 2% 15 Search V+AMYLOSE Search V+AMYLOSE
2 VINE TWINING POLYMERIZATION 20 100% 1% 9 Search VINE+TWINING+POLYMERIZATION Search VINE+TWINING+POLYMERIZATION
3 AMYLOSE INCLUSION COMPLEXATION 11 100% 1% 6 Search AMYLOSE+INCLUSION+COMPLEXATION Search AMYLOSE+INCLUSION+COMPLEXATION
4 AMYLOSE 10 10% 12% 89 Search AMYLOSE Search AMYLOSE
5 AMYLOSE LIPID COMPLEX 10 44% 2% 17 Search AMYLOSE+LIPID+COMPLEX Search AMYLOSE+LIPID+COMPLEX
6 AMYLOSE COMPLEX 8 100% 1% 5 Search AMYLOSE+COMPLEX Search AMYLOSE+COMPLEX
7 STEAM JET COOKING 6 53% 1% 8 Search STEAM+JET+COOKING Search STEAM+JET+COOKING
8 CORN STARCH CRYOTEXTURES 6 100% 1% 4 Search CORN+STARCH+CRYOTEXTURES Search CORN+STARCH+CRYOTEXTURES
9 STARCH FATTY ACID INTERACTIONS 6 100% 1% 4 Search STARCH+FATTY+ACID+INTERACTIONS Search STARCH+FATTY+ACID+INTERACTIONS
10 STARCH LIPID COMPLEX 4 67% 1% 4 Search STARCH+LIPID+COMPLEX Search STARCH+LIPID+COMPLEX

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 HELICAL CHANNEL 32 85% 2% 17
2 SMALL LIGANDS 31 92% 2% 12
3 DIFFERENT ORGANIC COMPOUNDS 27 65% 4% 26
4 V COMPLEXES 27 63% 4% 27
5 VH AMYLOSE 25 77% 2% 17
6 VINE TWINING POLYMERIZATION 23 70% 3% 19
7 FATTY ACID COMPLEXES 21 69% 2% 18
8 FLAVOR COMPLEXATION 21 85% 2% 11
9 FOOD MODEL SYSTEMS 19 74% 2% 14
10 CATALYZED ENZYMATIC POLYMERIZATION 17 100% 1% 8

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Amylose-inclusion complexes: Formation, identity and physico-chemical properties 2010 91 118 69%
V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications 2012 10 121 75%
Preparation and Applications of Amylose Supramolecules by Means of Phosphorylase-Catalyzed Enzymatic Polymerization 2012 8 45 60%
Precision Polysaccharide Synthesis Catalyzed by Enzymes 2011 41 235 20%
Behavior Elucidation of Starch and Lipid in Starchy Foods by Heat Cooking and Food Processing 2015 0 1 100%
Polysaccharide-Containing Block Copolymers: Synthesis, Properties and Applications of an Emerging Family of Glycoconjugates 2010 70 131 14%
Complexes of starch with organic guests 1998 42 54 22%
Synthesis of Non-natural Oligosaccharides by alpha-Glucan Phosphorylase-Catalyzed Enzymatic Glycosylations Using Analogue Substrates of alpha-D-Glucose 1-Phosphate 2013 1 42 36%
Synthesis of nanostructured bio-related materials by hybridization of synthetic polymers with polysaccharides or saccharide residues 2006 13 38 24%
A study on monoglyceride function mechanisms affecting breadmaking properties 1997 1 12 33%

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 BIOPOLYMERS OIDS GRP 6 80% 0.5% 4
2 CENT PHYS CHEM TESTING FOODS 2 67% 0.3% 2
3 NETHERLANDS CARBOHYDRATE 2 67% 0.3% 2
4 CHEM BIOTECHNOL CHEM ENGN 1 11% 1.5% 11
5 PLANT POLYMER UNITS 1 40% 0.3% 2
6 ENVIRONM FRIENDLY MAT ENGN 1 14% 0.7% 5
7 BIOTECHNOL BIOCATALYSE BIOREGULAT U3B 1 50% 0.1% 1
8 CEREAL PROD FOOD UNIT 1 50% 0.1% 1
9 CHEM LIFE PROCE 1 50% 0.1% 1
10 CICV VET SCI 1 50% 0.1% 1

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000235886 ANISOTROPIC MOTIONS//CHEM PULPING//CIBACRON BLUE DYE
2 0.0000217138 STARCH-STARKE//RETROGRADATION//GELATINIZATION
3 0.0000200789 HYDROPHOBIC LIPOPHILIC INTERACTION//SELF COILING//HYDROPHOBIC LIPOPHILIC INTERACTIONS
4 0.0000082310 SUCROSE PHOSPHORYLASE//EPILACTOSE//CELLOBIOSE 2 EPIMERASE
5 0.0000062207 STEREOSPECIFIC RADICAL POLYMERIZATION//VINYL PIVALATE//POLYVINYL PIVALATE
6 0.0000061366 GLYCOGENIN//MACROGLYCOGEN//PROGLYCOGEN
7 0.0000059268 OSA STARCH//OCTENYLSUCCINIC ANHYDRIDE//STARCH OCTENYLSUCCINATE
8 0.0000058145 AROMA RELEASE//FLAVOR RELEASE//TIME INTENSITY
9 0.0000057193 SOUR CASSAVA STARCH//CARBOHYDRATE RADICALS//STARCH OXIDATION
10 0.0000056792 EXTRUSION COOKING//SPECIFIC MECHANICAL ENERGY//WATER ABSORPTION INDEX