Class information for:
Level 1: LACTOSYLATION//UNITED CHAIR PL OURCE CHEM//FOOD PHARM ENGN

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
16775 572 32.4 63%


Bar chart of Publication_year

Last years might be incomplete

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 LACTOSYLATION Author keyword 15 63% 3% 15
2 UNITED CHAIR PL OURCE CHEM Address 9 83% 1% 5
3 FOOD PHARM ENGN Address 7 67% 1% 6
4 PROTEIN POLYSACCHARIDE CONJUGATES Author keyword 7 67% 1% 6
5 COURSE BIO OURCE SCI PROC Address 6 80% 1% 4
6 DRY HEATING Author keyword 5 28% 3% 15
7 EMULSIFYING PROPERTIES Author keyword 5 17% 4% 24
8 MAILLARD COMPLEX Author keyword 3 100% 1% 3
9 MAILLARD CONJUGATE Author keyword 2 67% 0% 2
10 PHOSPHATE LINKAGE Author keyword 2 67% 0% 2

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 LACTOSYLATION 15 63% 3% 15 Search LACTOSYLATION Search LACTOSYLATION
2 PROTEIN POLYSACCHARIDE CONJUGATES 7 67% 1% 6 Search PROTEIN+POLYSACCHARIDE+CONJUGATES Search PROTEIN+POLYSACCHARIDE+CONJUGATES
3 DRY HEATING 5 28% 3% 15 Search DRY+HEATING Search DRY+HEATING
4 EMULSIFYING PROPERTIES 5 17% 4% 24 Search EMULSIFYING+PROPERTIES Search EMULSIFYING+PROPERTIES
5 MAILLARD COMPLEX 3 100% 1% 3 Search MAILLARD+COMPLEX Search MAILLARD+COMPLEX
6 MAILLARD CONJUGATE 2 67% 0% 2 Search MAILLARD+CONJUGATE Search MAILLARD+CONJUGATE
7 PHOSPHATE LINKAGE 2 67% 0% 2 Search PHOSPHATE+LINKAGE Search PHOSPHATE+LINKAGE
8 ALGINATE OLIGOSACCHARIDE 2 31% 1% 5 Search ALGINATE+OLIGOSACCHARIDE Search ALGINATE+OLIGOSACCHARIDE
9 ACID PRECIPITATED SOY PROTEIN 1 100% 0% 2 Search ACID+PRECIPITATED+SOY+PROTEIN Search ACID+PRECIPITATED+SOY+PROTEIN
10 CALCIUM PHOSPHATE SOLUBILIZING ABILITY 1 100% 0% 2 Search CALCIUM+PHOSPHATE+SOLUBILIZING+ABILITY Search CALCIUM+PHOSPHATE+SOLUBILIZING+ABILITY

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 POLYSACCHARIDE CONJUGATE 41 87% 3% 20
2 SOLID STATE GLYCATION 27 92% 2% 11
3 IONIC STRENGTH MEDIUM 26 100% 2% 11
4 EXCELLENT EMULSIFYING PROPERTIES 25 77% 3% 17
5 CHEMICAL PHOSPHORYLATION 15 59% 3% 17
6 GALACTOMANNAN CONJUGATE 13 80% 1% 8
7 EMULSIFYING PROPERTIES 12 10% 19% 109
8 CARP MYOFIBRILLAR PROTEIN 12 86% 1% 6
9 POWDERED STATE 12 86% 1% 6
10 LACTOSYLATION 9 55% 2% 11

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Glycation a promising method for food protein modification: Physicochemical properties and structure, a review 2012 29 116 53%
Creating proteins with novel functionality via the Maillard reaction: A review 2006 130 108 49%
Industrial applications of Maillard-type protein-polysaccharide conjugates 2002 95 23 78%
Insight into the Glycation of Milk Proteins: An ESI- and MALDI-MS Perspective (Review) 2011 20 129 39%
Impact of Maillard type glycation on properties of beta-lactoglobulin 2006 30 7 71%
Recent advances in phosphorylation of food proteins: A review 2010 6 39 77%
Improvement of functional properties of proteins by conjugation with polysaccharides 1997 0 6 100%
Phosphorylation of proteins and their functional and structural properties 1996 7 17 71%
Novel functional properties of glycosylated lysozymes constructed by chemical and genetic modifications 1996 6 20 70%
CHEMICAL PHOSPHORYLATION OF FOOD PROTEINS - AN OVERVIEW AND A PROSPECTUS 1984 54 7 86%

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 UNITED CHAIR PL OURCE CHEM 9 83% 0.9% 5
2 FOOD PHARM ENGN 7 67% 1.0% 6
3 COURSE BIO OURCE SCI PROC 6 80% 0.7% 4
4 YINGDONG FOOD SCI TECHNOL 2 50% 0.5% 3
5 DEV FOOD PROT 1 16% 1.4% 8
6 GRP BIOCOLOIDES 1 25% 0.7% 4
7 DEV SUGAR 1 40% 0.3% 2
8 LRTL 1 40% 0.3% 2
9 CEI CSIC UAM 1 50% 0.2% 1
10 CHEM FOOD BIOACT 1 50% 0.2% 1

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000237285 MAILLARD REACTION//MAILLARD REACTION PRODUCTS//FUROSINE
2 0.0000228804 BETA LACTOGLOBULIN//BOVINE BETA LACTOGLOBULIN//TANFORD TRANSITION
3 0.0000159496 BETA LACTOGLOBULIN//WHEY PROTEINS//COLD GELATION
4 0.0000149663 TRANSGLUTAMINASE//MICROBIAL TRANSGLUTAMINASE//STREPTOMYCES MOBARAENSIS
5 0.0000135666 PARTIAL COALESCENCE//PROCTER FOOD SCI//EMULSION STABILITY
6 0.0000120500 GLYCININ//TOFU//BETA CONGLYCININ
7 0.0000115323 HYDROPHOBIZED IGG//MET ENRICHMENT//SOYBEAN ISOLATES
8 0.0000110786 FUNCTIONAL PROPERTIES//PROTEIN ISOLATE//PROTEIN CONCENTRATE
9 0.0000109842 KINETICS OF SEPHAROSE STAPHYLOCOCCAL NUCLEASE//SEPHAROSE STAPHYLOCOCCAL NUCLEASE//ELECTROCHEMICAL CELL SENSOR
10 0.0000105290 CASEINOMACROPEPTIDE//GLYCOMACROPEPTIDE//MILK ADULTERATION