Class information for:
Level 2: BETA LACTOGLOBULIN//FOOD HYDROCOLLOIDS//FUNCTIONAL PROPERTIES

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
797 11427 30.8 56%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 3)


ID, lev.
above		 Publications Label for level above
269 40105 INTERNATIONAL DAIRY JOURNAL//BETA LACTOGLOBULIN//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL

Classes in level below (level 1)


ID, lev. below Publications Label for level below
2061 2303 PARTIAL COALESCENCE//PROCTER FOOD SCI//EMULSION STABILITY
3025 2007 BETA LACTOGLOBULIN//WHEY PROTEINS//COLD GELATION
5093 1607 FUNCTIONAL PROPERTIES//PROTEIN ISOLATE//PROTEIN CONCENTRATE
8151 1214 GLYCININ//TOFU//BETA CONGLYCININ
10155 1023 BETA LACTOGLOBULIN//BOVINE BETA LACTOGLOBULIN//TANFORD TRANSITION
14143 724 TRANSGLUTAMINASE//MICROBIAL TRANSGLUTAMINASE//STREPTOMYCES MOBARAENSIS
16089 606 MAYONNAISE//PHOSVITIN//EGG YOLK
16775 572 LACTOSYLATION//UNITED CHAIR PL OURCE CHEM//FOOD PHARM ENGN
23050 304 LYSINOALANINE//CROSS LINKED AMINO ACIDS//HISTIDINOALANINE
23200 299 PEPTIDE BOND DEMASKING//OLIGO L METHIONINE//BITTER PEPTIDE
24355 263 OVOMUCIN//S OVALBUMIN//OVOTRANSFERRIN
26872 200 GLOBIN HYDROLYSATES//PRINCIPAL COMPONENT SIMILARITY//PEPTIDE ALPHA 1
27094 195 HYDROPHOBIZED IGG//MET ENRICHMENT//SOYBEAN ISOLATES
32287 110 TSUKUBA RD//OKARA//PROT DEV 2

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 543 50% 7% 774
2 FOOD HYDROCOLLOIDS Journal 234 24% 7% 844
3 FUNCTIONAL PROPERTIES Author keyword 160 32% 4% 409
4 EMULSIFYING PROPERTIES Author keyword 97 65% 1% 91
5 WHEY PROTEIN ISOLATE Author keyword 86 44% 1% 146
6 GLYCININ Author keyword 83 51% 1% 118
7 WHEY PROTEINS Author keyword 82 35% 2% 191
8 PROCTER FOOD SCI Address 68 40% 1% 131
9 TRANSGLUTAMINASE Author keyword 65 20% 3% 292
10 EMULSION STABILITY Author keyword 63 30% 2% 173

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 543 50% 7% 774 Search BETA+LACTOGLOBULIN Search BETA+LACTOGLOBULIN
2 FUNCTIONAL PROPERTIES 160 32% 4% 409 Search FUNCTIONAL+PROPERTIES Search FUNCTIONAL+PROPERTIES
3 EMULSIFYING PROPERTIES 97 65% 1% 91 Search EMULSIFYING+PROPERTIES Search EMULSIFYING+PROPERTIES
4 WHEY PROTEIN ISOLATE 86 44% 1% 146 Search WHEY+PROTEIN+ISOLATE Search WHEY+PROTEIN+ISOLATE
5 GLYCININ 83 51% 1% 118 Search GLYCININ Search GLYCININ
6 WHEY PROTEINS 82 35% 2% 191 Search WHEY+PROTEINS Search WHEY+PROTEINS
7 TRANSGLUTAMINASE 65 20% 3% 292 Search TRANSGLUTAMINASE Search TRANSGLUTAMINASE
8 EMULSION STABILITY 63 30% 2% 173 Search EMULSION+STABILITY Search EMULSION+STABILITY
9 WHEY PROTEIN 57 24% 2% 210 Search WHEY+PROTEIN Search WHEY+PROTEIN
10 MICROBIAL TRANSGLUTAMINASE 53 45% 1% 89 Search MICROBIAL+TRANSGLUTAMINASE Search MICROBIAL+TRANSGLUTAMINASE

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 EMULSIFYING PROPERTIES 640 62% 6% 664
2 BETA LACTOGLOBULIN 448 31% 11% 1218
3 MICROBIAL TRANSGLUTAMINASE 207 47% 3% 322
4 FUNCTIONAL PROPERTIES 201 17% 9% 1055
5 GLYCININ 196 58% 2% 227
6 IN WATER EMULSIONS 168 27% 5% 544
7 WHEY PROTEINS 149 30% 4% 411
8 FOOD PROTEINS 128 41% 2% 241
9 WHEY PROTEIN ISOLATE 116 54% 1% 149
10 7S 114 75% 1% 82

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 234 24% 7% 844
2 NAHRUNG-FOOD 33 11% 2% 275
3 FOOD BIOPHYSICS 8 14% 0% 55
4 FOOD ENGINEERING 1 11% 0% 6

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Action of microbial transglutaminase (MTGase) in the modification of food proteins: A review 2015 3 37 68%
Soy proteins: A review on composition, aggregation and emulsification 2014 22 113 85%
Hydrocolloids at interfaces and the influence on the properties of dispersed systems 2003 599 58 47%
Microbial transglutaminase and its application in the food industry. A review 2014 9 68 78%
Protein-stabilized emulsions 2004 246 40 75%
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets 2012 52 155 56%
Controlled food protein aggregation for new functionality 2013 19 68 81%
Interfacial rheological properties of adsorbed protein layers and surfactants: a review 2001 373 85 61%
The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions 2013 36 385 43%
Invited Review: beta-lactoglobulin: Binding properties, structure, and function 2004 243 46 65%

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 68 40% 1.1% 131
2 BIOPOLYMERS OIDS 29 35% 0.6% 68
3 GRP BIOCOLOIDES 29 88% 0.1% 14
4 BIOPOLYMER OIDS 25 66% 0.2% 23
5 JR MISHIMA 21 90% 0.1% 9
6 FOOD PHYS GRP 18 36% 0.4% 40
7 TSUKUBA RD 13 41% 0.2% 24
8 BIOPHYS MAT ALIMENTAI 12 56% 0.1% 15
9 FOOD OIDS GRP 12 42% 0.2% 22
10 ETUD INTERACT MOL ALIMENTAI 11 30% 0.3% 30

Related classes at same level (level 2)


Rank Relatedness score Related classes
1 0.0000028961 BIOACTIVE PEPTIDES//ACE INHIBITORY PEPTIDE//ACE INHIBITORY PEPTIDES
2 0.0000020395 INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL//JOURNAL OF DAIRY RESEARCH
3 0.0000017038 EDIBLE FILMS//EDIBLE FILM//ZEIN
4 0.0000015175 HARD TO COOK//SUTHERLANDIA FRUTESCENS//ANTINUTRITIONAL FACTORS
5 0.0000012120 DYNAMIC SURFACE TENSION//FOAM FRACTIONATION//DISSOLVED AIR FLOTATION
6 0.0000011706 MAILLARD REACTION//MAILLARD REACTION PRODUCTS//FUROSINE
7 0.0000011631 PICKERING EMULSION//PICKERING EMULSIONS//POLYHIPE
8 0.0000011011 BUCKWHEAT//QUINOA//CHENOPODIUM QUINOA
9 0.0000009922 KONJAC GLUCOMANNAN//SCLEROGLUCAN//GELLAN
10 0.0000009710 SURIMI//FROZEN STORAGE//JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY