Class information for:
Level 1: PARTIAL COALESCENCE//PROCTER FOOD SCI//EMULSION STABILITY

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
2061 2303 34.4 64%


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 PARTIAL COALESCENCE Author keyword 44 71% 2% 35
2 PROCTER FOOD SCI Address 43 33% 5% 107
3 EMULSION STABILITY Author keyword 39 25% 6% 140
4 FOOD HYDROCOLLOIDS Journal 39 10% 16% 357
5 WHIPPED CREAM Author keyword 33 83% 1% 19
6 DEPLETION FLOCCULATION Author keyword 27 47% 2% 42
7 INTERFACIAL RHEOLOGY Author keyword 27 38% 2% 56
8 AIR WATER INTERFACE Author keyword 24 18% 5% 121
9 CREAMING Author keyword 22 40% 2% 42
10 BIOPOLYMERS OIDS Address 19 29% 2% 56

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 PARTIAL COALESCENCE 44 71% 2% 35 Search PARTIAL+COALESCENCE Search PARTIAL+COALESCENCE
2 EMULSION STABILITY 39 25% 6% 140 Search EMULSION+STABILITY Search EMULSION+STABILITY
3 WHIPPED CREAM 33 83% 1% 19 Search WHIPPED+CREAM Search WHIPPED+CREAM
4 DEPLETION FLOCCULATION 27 47% 2% 42 Search DEPLETION+FLOCCULATION Search DEPLETION+FLOCCULATION
5 INTERFACIAL RHEOLOGY 27 38% 2% 56 Search INTERFACIAL+RHEOLOGY Search INTERFACIAL+RHEOLOGY
6 AIR WATER INTERFACE 24 18% 5% 121 Search AIR+WATER+INTERFACE Search AIR+WATER+INTERFACE
7 CREAMING 22 40% 2% 42 Search CREAMING Search CREAMING
8 CREAMING STABILITY 19 71% 1% 15 Search CREAMING+STABILITY Search CREAMING+STABILITY
9 SURFACE DILATATIONAL RHEOLOGY 18 83% 0% 10 Search SURFACE+DILATATIONAL+RHEOLOGY Search SURFACE+DILATATIONAL+RHEOLOGY
10 SODIUM CASEINATE 18 23% 3% 68 Search SODIUM+CASEINATE Search SODIUM+CASEINATE

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 IN WATER EMULSIONS 109 22% 19% 444
2 LIQUID INTERFACES 64 25% 10% 225
3 DAIRY EMULSIONS 62 80% 2% 39
4 PARTIAL COALESCENCE 59 65% 2% 56
5 OROGENIC DISPLACEMENT 57 70% 2% 48
6 SODIUM CASEINATE 55 29% 7% 157
7 ADSORBED PROTEIN LAYERS 48 71% 2% 39
8 BETA LACTOGLOBULIN PECTIN 46 82% 1% 27
9 BETA LACTOGLOBULIN 44 10% 18% 407
10 RHEOKINETIC ANALYSIS 38 93% 1% 14

Journals


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 FOOD HYDROCOLLOIDS 39 10% 16% 357

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Hydrocolloids at interfaces and the influence on the properties of dispersed systems 2003 599 58 40%
Protein-stabilized emulsions 2004 246 40 75%
Milk protein interfacial layers and the relationship to emulsion stability and rheology 2001 252 126 78%
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets 2012 52 155 49%
Interfacial rheological properties of adsorbed protein layers and surfactants: a review 2001 373 85 54%
Interfacial rheology of mixed layers of food proteins and surfactants 2013 17 47 72%
Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology 1999 324 56 64%
Proteins at interfaces and in emulsions - Stability, rheology and interactions 1998 189 111 71%
Stabilization of bubbles and foams 2007 92 104 59%
Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field? 2012 47 226 41%

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 PROCTER FOOD SCI 43 33% 4.6% 107
2 BIOPOLYMERS OIDS 19 29% 2.4% 56
3 BIOPOLYMER OIDS 13 51% 0.8% 18
4 FOOD OIDS GRP 12 42% 1.0% 22
5 FOOD PROC PARATUS 6 100% 0.2% 4
6 MED PHYSICOCHEM 5 26% 0.8% 18
7 MILIEUX DISPERSES ALIMENTAI PHYSICOCHIM FO 4 75% 0.1% 3
8 FOOD BIOPOLYMERS OIDS 4 46% 0.3% 6
9 KLGPNPS 3 57% 0.2% 4
10 GRP PHYSICOCHIM OIDES INTER ES 3 100% 0.1% 3

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000175891 MAYONNAISE//PHOSVITIN//EGG YOLK
2 0.0000135666 LACTOSYLATION//UNITED CHAIR PL OURCE CHEM//FOOD PHARM ENGN
3 0.0000126960 NANO EMULSIONS//NANOEMULSION//EMULSIFICATION EVAPORATION
4 0.0000126305 BETA LACTOGLOBULIN//WHEY PROTEINS//COLD GELATION
5 0.0000125122 ICE CREAM//FROZEN DESSERT//FAT DESTABILIZATION
6 0.0000122239 DYNAMIC SURFACE TENSION//DILATIONAL MODULUS//MAXIMUM BUBBLE PRESSURE METHOD
7 0.0000113070 TSUKUBA RD//OKARA//PROT DEV 2
8 0.0000107005 ENGN CHEM KANAGAWA KU//PHOSPHOLIPID OLEIC ACID MONOLAYERS//POLYETHYLENE OXIDE LIPID
9 0.0000104595 HIGHLY CONCENTRATED EMULSIONS//DROPLET DEFORMABILITY//ALCOFLOOD POLYMER
10 0.0000099168 COMPLEX COACERVATION//COACERVATION//ASSOCIATIVE PHASE SEPARATION