Class information for:
Level 1: BETA LACTOGLOBULIN//WHEY PROTEINS//COLD GELATION

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
3025 2007 31.2 61%


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 BETA LACTOGLOBULIN Author keyword 28 13% 10% 201
2 WHEY PROTEINS Author keyword 28 21% 6% 117
3 COLD GELATION Author keyword 26 61% 1% 28
4 JR MISHIMA Address 21 90% 0% 9
5 WHEY PROTEIN ISOLATE Author keyword 18 22% 4% 73
6 WHEY PROTEIN Author keyword 18 14% 6% 120
7 WHEY PROTEIN CONCENTRATE Author keyword 13 21% 3% 58
8 HEAT INDUCED AGGREGATION Author keyword 12 52% 1% 17
9 FOOD PHYS GRP Address 11 29% 2% 32
10 BACILLUS LICHENIFORMIS PROTEASE Author keyword 9 83% 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 28 13% 10% 201 Search BETA+LACTOGLOBULIN Search BETA+LACTOGLOBULIN
2 WHEY PROTEINS 28 21% 6% 117 Search WHEY+PROTEINS Search WHEY+PROTEINS
3 COLD GELATION 26 61% 1% 28 Search COLD+GELATION Search COLD+GELATION
4 WHEY PROTEIN ISOLATE 18 22% 4% 73 Search WHEY+PROTEIN+ISOLATE Search WHEY+PROTEIN+ISOLATE
5 WHEY PROTEIN 18 14% 6% 120 Search WHEY+PROTEIN Search WHEY+PROTEIN
6 WHEY PROTEIN CONCENTRATE 13 21% 3% 58 Search WHEY+PROTEIN+CONCENTRATE Search WHEY+PROTEIN+CONCENTRATE
7 HEAT INDUCED AGGREGATION 12 52% 1% 17 Search HEAT+INDUCED+AGGREGATION Search HEAT+INDUCED+AGGREGATION
8 BACILLUS LICHENIFORMIS PROTEASE 9 83% 0% 5 Search BACILLUS+LICHENIFORMIS+PROTEASE Search BACILLUS+LICHENIFORMIS+PROTEASE
9 COLD SET GELATION 8 62% 0% 8 Search COLD+SET+GELATION Search COLD+SET+GELATION
10 MIXED GELS 8 39% 1% 15 Search MIXED+GELS Search MIXED+GELS

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 BETA LACTOGLOBULIN GELS 69 61% 4% 73
2 HEAT DENATURED WHEY 61 78% 2% 40
3 BETA LACTOGLOBULIN 57 12% 23% 461
4 HEAT INDUCED AGGREGATION 54 51% 4% 77
5 DENATURED WHEY 41 90% 1% 18
6 PARTICULATE GELS 38 84% 1% 21
7 HEAT INDUCED DENATURATION 37 75% 1% 27
8 INDUCED GELATION 37 31% 5% 99
9 COLD SET GELS 30 69% 1% 25
10 HEAT INDUCED GELATION 26 25% 4% 89

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Controlled food protein aggregation for new functionality 2013 19 68 79%
Thermal behaviour of bovine beta-lactoglobulin at temperatures up to 150 degrees C. a review 2009 42 38 82%
Use of Whey Protein Soluble Aggregates for Thermal StabilityA Hypothesis Paper 2013 5 105 81%
Food biophysics of protein gels: A challenge of nano and macroscopic proportions 2006 38 63 84%
Disulphide bond formation in food protein aggregation and gelation 2005 50 9 67%
WHEY-PROTEIN CONCENTRATES AND ISOLATES - PROCESSING AND FUNCTIONAL-PROPERTIES 1993 256 123 55%
Self-assembly of partially hydrolysed alpha-lactalbumin 2007 19 7 100%
Design, properties, and applications of protein micro- and nanoparticles 2014 3 73 49%
A study of the factors affecting the foaming properties of egg white - A review 2006 20 17 76%
GELS AND GELLING OF GLOBULAR-PROTEINS 1993 173 17 53%

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 JR MISHIMA 21 90% 0.4% 9
2 FOOD PHYS GRP 11 29% 1.6% 32
3 MILK HYDRO OIDS TECHNOL 9 83% 0.2% 5
4 CIENCIAS LUGO 8 75% 0.3% 6
5 TECNOL AGROALIMENTARIA INTEA 5 55% 0.3% 6
6 BIOTECHNOL HUMAN NUTR FOOD COMMOD SCI 4 50% 0.3% 6
7 MILK TECHNOL HYDRO OIDS 4 36% 0.4% 9
8 RECH SCI TECHNOL LAIT 3 24% 0.6% 12
9 TEXTURE 3 31% 0.4% 8
10 ZIEL TECHNOL SECT 3 60% 0.1% 3

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000254794 BETA LACTOGLOBULIN//BOVINE BETA LACTOGLOBULIN//TANFORD TRANSITION
2 0.0000159496 LACTOSYLATION//UNITED CHAIR PL OURCE CHEM//FOOD PHARM ENGN
3 0.0000155768 GLYCININ//TOFU//BETA CONGLYCININ
4 0.0000147152 GLOBIN HYDROLYSATES//PRINCIPAL COMPONENT SIMILARITY//PEPTIDE ALPHA 1
5 0.0000129417 COMPLEX COACERVATION//COACERVATION//ASSOCIATIVE PHASE SEPARATION
6 0.0000126305 PARTIAL COALESCENCE//PROCTER FOOD SCI//EMULSION STABILITY
7 0.0000124957 OVOMUCIN//S OVALBUMIN//OVOTRANSFERRIN
8 0.0000121019 CASEIN MICELLES//CASEIN MICELLE//RENNET COAGULATION
9 0.0000097436 MAYONNAISE//PHOSVITIN//EGG YOLK
10 0.0000094984 CASEINOMACROPEPTIDE//GLYCOMACROPEPTIDE//MILK ADULTERATION