Class information for:
Level 1: CASEIN MICELLES//CASEIN MICELLE//RENNET COAGULATION

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
919 2878 29.6 55%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
509 14456 INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL//JOURNAL OF DAIRY RESEARCH

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 CASEIN MICELLES Author keyword 213 79% 5% 136
2 CASEIN MICELLE Author keyword 139 73% 4% 106
3 RENNET COAGULATION Author keyword 53 65% 2% 51
4 CASEIN STRUCTURE Author keyword 52 100% 1% 18
5 MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL Journal 33 10% 11% 314
6 INTERNATIONAL DAIRY JOURNAL Journal 30 10% 10% 276
7 ACID MILK GEL Author keyword 30 100% 0% 12
8 JOURNAL OF DAIRY RESEARCH Journal 27 10% 8% 244
9 ACID MILK GELS Author keyword 26 87% 0% 13
10 MICELLAR CALCIUM PHOSPHATE Author keyword 23 100% 0% 10

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 CASEIN MICELLES 213 79% 5% 136 Search CASEIN+MICELLES Search CASEIN+MICELLES
2 CASEIN MICELLE 139 73% 4% 106 Search CASEIN+MICELLE Search CASEIN+MICELLE
3 RENNET COAGULATION 53 65% 2% 51 Search RENNET+COAGULATION Search RENNET+COAGULATION
4 CASEIN STRUCTURE 52 100% 1% 18 Search CASEIN+STRUCTURE Search CASEIN+STRUCTURE
5 ACID MILK GEL 30 100% 0% 12 Search ACID+MILK+GEL Search ACID+MILK+GEL
6 ACID MILK GELS 26 87% 0% 13 Search ACID+MILK+GELS Search ACID+MILK+GELS
7 MICELLAR CALCIUM PHOSPHATE 23 100% 0% 10 Search MICELLAR+CALCIUM+PHOSPHATE Search MICELLAR+CALCIUM+PHOSPHATE
8 RENNETING 23 76% 1% 16 Search RENNETING Search RENNETING
9 MICELLAR CASEIN 21 78% 0% 14 Search MICELLAR+CASEIN Search MICELLAR+CASEIN
10 CONCENTRATED MILK 20 62% 1% 21 Search CONCENTRATED+MILK Search CONCENTRATED+MILK

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 CASEIN MICELLES 213 50% 11% 304
2 BOVINE CASEIN MICELLES 135 73% 4% 102
3 SKIM MILK 121 31% 11% 323
4 DENATURED WHEY PROTEINS 100 90% 2% 44
5 PH DEPENDENT DISSOCIATION 100 90% 2% 44
6 RECONSTITUTED SKIM MILK 99 78% 2% 65
7 STYLE NONFAT YOGURT 71 84% 1% 38
8 GLUCONO DELTA LACTONE 67 53% 3% 89
9 SKIM MILK GELS 60 66% 2% 55
10 MICELLAR KAPPA CASEIN 56 100% 1% 19

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 MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 33 10% 11% 314
2 INTERNATIONAL DAIRY JOURNAL 30 10% 10% 276
3 JOURNAL OF DAIRY RESEARCH 27 10% 8% 244
4 NETHERLANDS MILK AND DAIRY JOURNAL 19 21% 3% 81
5 DAIRY SCIENCE & TECHNOLOGY 4 11% 1% 39

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
On the structural models of bovine casein micelles-review and possible improvements 2011 79 54 89%
Practical consequences of calcium addition to and removal from milk and milk products 2015 2 45 64%
The Structure of the Casein Micelle of Milk and Its Changes During Processing 2012 46 101 94%
Invited review: Caseins and the casein micelle: Their biological functions, structures, and behavior in foods 2013 21 149 39%
Formation and Physical Properties of Yogurt 2010 35 49 82%
Formation and properties of the whey protein/kappa-casein complexes in heated skim milk - A review 2009 36 159 77%
Casein structure, self-assembly and gelation 2002 135 24 75%
The measurement and significance of ionic calcium in milk - A review 2011 16 48 92%
Casein structures in the context of unfolded proteins 2015 1 97 36%
Interactions of milk proteins during heat and high hydrostatic pressure treatments - A review 2007 99 150 37%

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 ANIM FOODSTUFF TECHNOL 7 50% 0.3% 10
2 CHAIR FOOD PROC ENGN DAIRY TECHNOL 6 23% 0.8% 23
3 UMR 1253 5 19% 0.9% 25
4 UMR1253 5 20% 0.8% 23
5 ZIEL NUTR FOOD 5 63% 0.2% 5
6 ABT MILCH LEBENSMITTEL 4 67% 0.1% 4
7 RECH TECHNOL LAITIERE 4 13% 1.0% 29
8 UMR SCI TECHNOL LAIT CEUF 1253 4 56% 0.2% 5
9 BIOPOLYMERS FOOD NANOTECHNOL 3 45% 0.2% 5
10 FOOD SCI SECT 3 17% 0.5% 15

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000134976 MELTABILITY//MOZZARELLA CHEESE//IMITATION CHEESE
2 0.0000121019 BETA LACTOGLOBULIN//WHEY PROTEINS//COLD GELATION
3 0.0000110265 TARHANA//KISHK//DEP FOOD ENG
4 0.0000109694 CASEINOMACROPEPTIDE//GLYCOMACROPEPTIDE//MILK ADULTERATION
5 0.0000102909 KAPPA CASEIN//MILK COAGULATION PROPERTY//CSN1S1
6 0.0000084789 PARTIAL COALESCENCE//PROCTER FOOD SCI//EMULSION STABILITY
7 0.0000082160 TRANSGLUTAMINASE//MICROBIAL TRANSGLUTAMINASE//STREPTOMYCES MOBARAENSIS
8 0.0000076149 MILK CLOTTING ENZYME//MILK CLOTTING//MILK CLOTTING ACTIVITY
9 0.0000073593 BETA CASOMORPHINS//BETA CASOMORPHIN//HUMAN BETA CASEIN
10 0.0000067806 MILK FAT GLOBULE MEMBRANE//BUTYROPHILIN//MILK FAT GLOBULE MEMBRANE MFGM