Class information for: |
Basic class information |
ID | Publications | Average number of references |
Avg. shr. active ref. in WoS |
---|---|---|---|
16089 | 606 | 26.2 | 47% |
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 | MAYONNAISE | Author keyword | 22 | 37% | 8% | 48 |
2 | PHOSVITIN | Author keyword | 14 | 35% | 5% | 33 |
3 | EGG YOLK | Author keyword | 13 | 15% | 13% | 79 |
4 | DUCK EGG | Author keyword | 5 | 41% | 1% | 9 |
5 | LOW FAT MAYONNAISE | Author keyword | 4 | 67% | 1% | 4 |
6 | TECHNOL AUTOMOBILE TRANSPORT | Address | 4 | 75% | 0% | 3 |
7 | PIDAN | Author keyword | 3 | 57% | 1% | 4 |
8 | EGG YOLK PLASMA | Author keyword | 3 | 60% | 0% | 3 |
9 | YOLK SPHERE | Author keyword | 3 | 60% | 0% | 3 |
10 | EGG YOLK PROTEINS | Author keyword | 2 | 38% | 1% | 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 | MAYONNAISE | 22 | 37% | 8% | 48 | Search MAYONNAISE | Search MAYONNAISE |
2 | PHOSVITIN | 14 | 35% | 5% | 33 | Search PHOSVITIN | Search PHOSVITIN |
3 | EGG YOLK | 13 | 15% | 13% | 79 | Search EGG+YOLK | Search EGG+YOLK |
4 | DUCK EGG | 5 | 41% | 1% | 9 | Search DUCK+EGG | Search DUCK+EGG |
5 | LOW FAT MAYONNAISE | 4 | 67% | 1% | 4 | Search LOW+FAT+MAYONNAISE | Search LOW+FAT+MAYONNAISE |
6 | PIDAN | 3 | 57% | 1% | 4 | Search PIDAN | Search PIDAN |
7 | EGG YOLK PLASMA | 3 | 60% | 0% | 3 | Search EGG+YOLK+PLASMA | Search EGG+YOLK+PLASMA |
8 | YOLK SPHERE | 3 | 60% | 0% | 3 | Search YOLK+SPHERE | Search YOLK+SPHERE |
9 | EGG YOLK PROTEINS | 2 | 38% | 1% | 5 | Search EGG+YOLK+PROTEINS | Search EGG+YOLK+PROTEINS |
10 | EGG YOLK PHOSPHOLIPIDS | 2 | 67% | 0% | 2 | Search EGG+YOLK+PHOSPHOLIPIDS | Search EGG+YOLK+PHOSPHOLIPIDS |
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 | MAYONNAISE | 20 | 34% | 8% | 50 |
2 | INTERFACE COMPOSITION | 13 | 62% | 2% | 13 |
3 | SALAD DRESSING EMULSIONS | 11 | 67% | 2% | 10 |
4 | SUCROSE PALMITATE | 11 | 78% | 1% | 7 |
5 | INTERFACIAL ADSORPTIVITY | 8 | 75% | 1% | 6 |
6 | PHOSVITIN | 6 | 29% | 3% | 19 |
7 | ANOMALOUS ADSORPTION BEHAVIOR | 6 | 80% | 1% | 4 |
8 | LIGHT MAYONNAISES | 6 | 80% | 1% | 4 |
9 | O W EMULSIONS | 6 | 14% | 7% | 43 |
10 | SALAD DRESSINGS | 6 | 47% | 1% | 9 |
Journals |
Reviews |
Title | Publ. year | Cit. | Active references |
% act. ref. to same field |
---|---|---|---|---|
Egg yolk: structures, functionalities and processes | 2013 | 6 | 32 | 97% |
Egg yolk granules: Separation, characteristics and applications in food industry | 2014 | 1 | 34 | 85% |
Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review | 2013 | 7 | 90 | 52% |
Egg yolk protein gels and emulsions | 2003 | 32 | 26 | 88% |
Interactions and competitive adsorption effects in egg-based products | 2004 | 12 | 24 | 88% |
Recent advances in egg protein functionality in the food system | 2002 | 34 | 33 | 39% |
Egg Yolk Phosvitin and Functional Phosphopeptides-Review | 2011 | 11 | 76 | 28% |
Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg | 2014 | 0 | 20 | 45% |
Rheology of food, cosmetics and pharmaceuticals | 1999 | 37 | 37 | 24% |
Specialty starches for snack foods | 2005 | 24 | 17 | 18% |
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 | TECHNOL AUTOMOBILE TRANSPORT | 4 | 75% | 0.5% | 3 |
2 | GRP PHYSICOCHIM EMULS | 2 | 40% | 0.7% | 4 |
3 | SECT TECHNOL | 1 | 38% | 0.5% | 3 |
4 | FIS FARM | 1 | 50% | 0.3% | 2 |
5 | CENT NUTR FOOD | 1 | 33% | 0.3% | 2 |
6 | SECCAO CIENCIA TECNOL ALIMENTOS | 1 | 21% | 0.5% | 3 |
7 | CHIM BIOL BIOTECHNOL AGROIND | 1 | 50% | 0.2% | 1 |
8 | DEP CIENCIAS BASICAS | 1 | 50% | 0.2% | 1 |
9 | ENGN AGRONEGOCIOS ADM | 1 | 50% | 0.2% | 1 |
10 | FOOD DRUG IND | 1 | 50% | 0.2% | 1 |
Related classes at same level (level 1) |
Rank | Relatedness score | Related classes |
---|---|---|
1 | 0.0000194922 | AGR FO TRY ENGN ETSEA//CONSISTENCY COEFFICIENT//HOT PEPPER SOYBEAN PASTE |
2 | 0.0000175891 | PARTIAL COALESCENCE//PROCTER FOOD SCI//EMULSION STABILITY |
3 | 0.0000140132 | HIGHLY CONCENTRATED EMULSIONS//DROPLET DEFORMABILITY//ALCOFLOOD POLYMER |
4 | 0.0000130121 | CHOLESTEROL REMOVAL//CROSSLINKED BETA CYCLODEXTRIN//CROSS LINKED BETA CYCLODEXTRIN |
5 | 0.0000127776 | OVOMUCIN//S OVALBUMIN//OVOTRANSFERRIN |
6 | 0.0000126402 | HAUGH UNIT//YOLK INDEX//EMULSION COATING |
7 | 0.0000097436 | BETA LACTOGLOBULIN//WHEY PROTEINS//COLD GELATION |
8 | 0.0000076757 | IGY//IMMUNOGLOBULIN Y//EGG YOLK ANTIBODY |
9 | 0.0000063873 | LACTOSYLATION//UNITED CHAIR PL OURCE CHEM//FOOD PHARM ENGN |
10 | 0.0000062036 | CASEIN PHOSPHOPEPTIDES//CASEINOPHOSPHOPEPTIDES//CALCIUM BINDING PEPTIDE |