Class information for:
Level 1: ICE CREAM//PARTIAL COALESCENCE//WHIPPED CREAM

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
13243 852 27.2 52%


Bar chart of Publication_year

Last years might be incomplete

Hierarchy of classes
The table includes all classes above and classes immediately below the current class.


Cluster id Level Cluster label #P
0 4 BIOCHEMISTRY & MOLECULAR BIOLOGY//CELL BIOLOGY//ONCOLOGY 4064930
387 3       DOCOSAHEXAENOIC ACID//CONJUGATED LINOLEIC ACID//FISH OIL 31006
2661 2             ICE CREAM//SOLID FAT CONTENT//COCOA BUTTER 3444
13243 1                   ICE CREAM//PARTIAL COALESCENCE//WHIPPED CREAM 852

Terms with highest relevance score


rank Term termType Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 ICE CREAM authKW 3516783 22% 52% 189
2 PARTIAL COALESCENCE authKW 844453 4% 65% 36
3 WHIPPED CREAM authKW 758332 3% 92% 23
4 FAT DESTABILIZATION authKW 430058 1% 100% 12
5 WHIPPING CREAM authKW 229361 1% 80% 8
6 DAIRY FOAM authKW 215029 1% 100% 6
7 FROZEN DESSERT authKW 208509 1% 73% 8
8 FROZEN YOGURT authKW 181423 1% 56% 9
9 LOW FAT ICE CREAM authKW 161269 1% 75% 6
10 ICE CRYSTAL SIZE authKW 161263 1% 50% 9

Web of Science journal categories


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 Food Science & Technology 44337 82% 0% 697
2 Agriculture, Dairy & Animal Science 2318 12% 0% 106
3 Chemistry, Applied 975 11% 0% 91
4 Engineering, Chemical 302 9% 0% 78
5 Microscopy 171 2% 0% 14
6 Nutrition & Dietetics 79 3% 0% 27
7 Agriculture, Multidisciplinary 50 2% 0% 17
8 Materials Science, Biomaterials 20 1% 0% 9
9 Chemistry, Physical 2 5% 0% 41
10 Engineering, Mechanical 2 2% 0% 13

Address terms


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 MILIEUX DISPERSES ALIMENTAI PHYSICOCHIM FO 143353 0% 100% 4
2 GRP PHYSICOCHIM OIDES INTER ES 107515 0% 100% 3
3 DEGUSSA FOOD INGREDIENTS 95566 0% 67% 4
4 FOODS PLANNING DEV 71676 0% 100% 2
5 UR GENIE PROC FRIGORIF 64506 0% 60% 3
6 UP A Q5008 47783 0% 67% 2
7 MILIEUX DISPERSES ALIMENTAI 38947 1% 22% 5
8 AGR FOOD TECHNOL DAIRY 35838 0% 100% 1
9 AGRON ENGN TECHNOLOGY 35838 0% 100% 1
10 AUTOMAT GENET PROC 35838 0% 100% 1

Journals


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 DAIRY INDUSTRIES INTERNATIONAL 159983 5% 10% 43
2 MILK INDUSTRY 35834 0% 33% 3
3 INTERNATIONAL DAIRY JOURNAL 27425 6% 2% 47
4 INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 16474 2% 2% 21
5 MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 14921 4% 1% 36
6 FOOD HYDROCOLLOIDS 13655 5% 1% 40
7 JOURNAL OF DAIRY SCIENCE 12526 9% 0% 79
8 JOURNAL OF FOOD ENGINEERING 9821 5% 1% 45
9 FOOD MICROSTRUCTURE 9428 1% 4% 7
10 JOURNAL OF THE SOCIETY OF DAIRY TECHNOLOGY 8833 1% 3% 9

Author Key Words


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class		 LCSH search Wikipedia search
1 ICE CREAM 3516783 22% 52% 189 Search ICE+CREAM Search ICE+CREAM
2 PARTIAL COALESCENCE 844453 4% 65% 36 Search PARTIAL+COALESCENCE Search PARTIAL+COALESCENCE
3 WHIPPED CREAM 758332 3% 92% 23 Search WHIPPED+CREAM Search WHIPPED+CREAM
4 FAT DESTABILIZATION 430058 1% 100% 12 Search FAT+DESTABILIZATION Search FAT+DESTABILIZATION
5 WHIPPING CREAM 229361 1% 80% 8 Search WHIPPING+CREAM Search WHIPPING+CREAM
6 DAIRY FOAM 215029 1% 100% 6 Search DAIRY+FOAM Search DAIRY+FOAM
7 FROZEN DESSERT 208509 1% 73% 8 Search FROZEN+DESSERT Search FROZEN+DESSERT
8 FROZEN YOGURT 181423 1% 56% 9 Search FROZEN+YOGURT Search FROZEN+YOGURT
9 LOW FAT ICE CREAM 161269 1% 75% 6 Search LOW+FAT+ICE+CREAM Search LOW+FAT+ICE+CREAM
10 ICE CRYSTAL SIZE 161263 1% 50% 9 Search ICE+CRYSTAL+SIZE Search ICE+CRYSTAL+SIZE

Core articles
The table includes core articles in the class. The following variables is taken into account for the relevance score of an article in a cluster c:
(1) Number of references referring to publications in the class.
(2) Share of total number of active references referring to publications in the class.
(3) Age of the article. New articles get higher score than old articles.
(4) Citation rate, normalized to year.


Rank Reference # ref.
in cl.		 Shr. of ref. in
cl.		 Citations
1 SOUKOULIS, C , FISK, I , (2016) INNOVATIVE INGREDIENTS AND EMERGING TECHNOLOGIES FOR CONTROLLING ICE RECRYSTALLIZATION, TEXTURE, AND STRUCTURE STABILITY IN FROZEN DAIRY DESSERTS: A REVIEW.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 56. ISSUE 15. P. 2543 -2559 70 58% 1
2 BAHRAMPARVAR, M , TEHRANI, MM , (2011) APPLICATION AND FUNCTIONS OF STABILIZERS IN ICE CREAM.FOOD REVIEWS INTERNATIONAL. VOL. 27. ISSUE 4. P. 389-407 55 70% 17
3 GOFF, HD , (2008) 65 YEARS OF ICE CREAM SCIENCE.INTERNATIONAL DAIRY JOURNAL. VOL. 18. ISSUE 7. P. 754-758 37 95% 14
4 TSEVDOU, M , GOGOU, E , DERMESONLUOGIU, E , TAOUKIS, P , (2015) MODELLING THE EFFECT OF STORAGE TEMPERATURE ON THE VISCOELASTIC PROPERTIES AND QUALITY OF ICE CREAM.JOURNAL OF FOOD ENGINEERING. VOL. 148. ISSUE . P. 35 -42 29 94% 0
5 NDOYE, FT , ALVAREZ, G , (2015) CHARACTERIZATION OF ICE RECRYSTALLIZATION IN ICE CREAM DURING STORAGE USING THE FOCUSED BEAM REFLECTANCE MEASUREMENT.JOURNAL OF FOOD ENGINEERING. VOL. 148. ISSUE . P. 24 -34 34 74% 4
6 PETRUT, RF , DANTHINE, S , BLECKER, C , (2016) ASSESSMENT OF PARTIAL COALESCENCE IN WHIPPABLE OIL-IN-WATER FOOD EMULSIONS.ADVANCES IN COLLOID AND INTERFACE SCIENCE. VOL. 229. ISSUE . P. 25 -33 37 65% 0
7 E, X , PEI, ZJ , SCHMIDT, KA , (2010) ICE CREAM: FOAM FORMATION AND STABILIZATION - A REVIEW.FOOD REVIEWS INTERNATIONAL. VOL. 26. ISSUE 2. P. 122-137 33 80% 1
8 GOFF, HD , (2002) FORMATION AND STABILISATION OF STRUCTURE IN ICE-CREAM AND RELATED PRODUCTS.CURRENT OPINION IN COLLOID & INTERFACE SCIENCE. VOL. 7. ISSUE 5-6. P. 432 -437 34 81% 67
9 MENDEZ-VELASCO, C , GOFF, HD , (2011) ENHANCEMENT OF FAT COLLOIDAL INTERACTIONS FOR THE PREPARATION OF ICE CREAM HIGH IN UNSATURATED FAT.INTERNATIONAL DAIRY JOURNAL. VOL. 21. ISSUE 8. P. 540 -547 24 96% 5
10 SOUKOULIS, C , FISK, ID , BOHN, T , (2014) ICE CREAM AS A VEHICLE FOR INCORPORATING HEALTH-PROMOTING INGREDIENTS: CONCEPTUALIZATION AND OVERVIEW OF QUALITY AND STORAGE STABILITY.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 13. ISSUE 4. P. 627-655 61 32% 9

Classes with closest relation at Level 1


Rank Class id link
1 3314 BIOPOLYMERS OIDS//EMULSION//EMULSION STABILITY
2 35473 ICE POP//BLACK DISCOLOURATION//CARNIMONAS NIGRIFICANS
3 2759 SOLID FAT CONTENT//COCOA BUTTER//INTERESTERIFICATION
4 7982 WHITE SAUCE//CONSISTENCY COEFFICIENT//PEKMEZ
5 18048 FREEZE CONCENTRATION//PROGRESSIVE FREEZE CONCENTRATION//MELT CRYSTALLIZATION
6 37012 MAGNESIUM DIHYDROPEROXIDE//MAGNESIUM HYDROPEROXYACETATE//COTTON CELLULAR
7 29296 CHHANA//PANEER//RASOGOLLA
8 11851 MILK FAT GLOBULE MEMBRANE//MILK FAT GLOBULE//BUTYROPHILIN
9 7871 GLASS TRANSITION//CAKING//STATE DIAGRAM
10 3250 WHEY PROTEIN//BETA LACTOGLOBULIN//COLD GELATION

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