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

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
3250 2029 32.2 63%


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
3 4 PLANT SCIENCES//AGRONOMY//FOOD SCIENCE & TECHNOLOGY 1882812
172 3       FOOD SCIENCE & TECHNOLOGY//INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 58403
730 2             BETA LACTOGLOBULIN//FOOD HYDROCOLLOIDS//FOOD SCIENCE & TECHNOLOGY 12611
3250 1                   WHEY PROTEIN//BETA LACTOGLOBULIN//COLD GELATION 2029

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 WHEY PROTEIN authKW 597834 12% 16% 248
2 BETA LACTOGLOBULIN authKW 388912 10% 13% 203
3 COLD GELATION authKW 327716 2% 66% 33
4 WHEY PROTEIN ISOLATE authKW 271953 4% 22% 83
5 FOOD HYDROCOLLOIDS journal 268110 13% 7% 273
6 GELATION authKW 243719 9% 9% 181
7 FOOD PHYS GRP address 156666 2% 31% 34
8 JR MISHIMA address 136795 0% 91% 10
9 WHEY PROTEIN CONCENTRATE authKW 129639 2% 17% 50
10 HEAT INDUCED AGGREGATION authKW 120782 1% 47% 17

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 97000 78% 0% 1592
2 Chemistry, Applied 20836 30% 0% 615
3 Agriculture, Multidisciplinary 5437 11% 0% 225
4 Agriculture, Dairy & Animal Science 1756 7% 0% 147
5 Polymer Science 362 6% 0% 126
6 Nutrition & Dietetics 201 3% 0% 66
7 Chemistry, Physical 50 7% 0% 138
8 Agronomy 30 2% 0% 34
9 Engineering, Chemical 26 3% 0% 62
10 Materials Science, Biomaterials 21 1% 0% 16

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 FOOD PHYS GRP 156666 2% 31% 34
2 JR MISHIMA 136795 0% 91% 10
3 PHYS PHYS CHEM FOODS 95799 1% 29% 22
4 CIENCIAS LUGO 67712 0% 75% 6
5 IMMM UMR CNRS 67712 0% 75% 6
6 MILK HYDRO OIDS TECHNOL 62697 0% 83% 5
7 AGROTECHNOL FOOD SCI 46062 3% 6% 55
8 RECH SCI TECHNOL LAIT 40866 1% 23% 12
9 BIOTECHNOL HUMAN NUTR FOOD COMMOD SCI 36858 0% 35% 7
10 MILK TECHNOL HYDRO OIDS 34811 0% 26% 9

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 FOOD HYDROCOLLOIDS 268110 13% 7% 273
2 JOURNAL OF FOOD SCIENCE 42912 10% 1% 204
3 MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 40046 4% 3% 91
4 INTERNATIONAL DAIRY JOURNAL 36742 4% 3% 84
5 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 17379 10% 1% 199
6 BULLETIN OF THE RESEARCH INSTITUTE FOR FOOD SCIENCE KYOTO UNIVERSITY 15048 0% 100% 1
7 JOURNAL OF TEXTURE STUDIES 10209 1% 2% 30
8 FOOD BIOPHYSICS 9483 1% 4% 17
9 FOOD RESEARCH INTERNATIONAL 8641 3% 1% 56
10 JOURNAL OF DAIRY RESEARCH 5489 1% 1% 30

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 WHEY PROTEIN 597834 12% 16% 248 Search WHEY+PROTEIN Search WHEY+PROTEIN
2 BETA LACTOGLOBULIN 388912 10% 13% 203 Search BETA+LACTOGLOBULIN Search BETA+LACTOGLOBULIN
3 COLD GELATION 327716 2% 66% 33 Search COLD+GELATION Search COLD+GELATION
4 WHEY PROTEIN ISOLATE 271953 4% 22% 83 Search WHEY+PROTEIN+ISOLATE Search WHEY+PROTEIN+ISOLATE
5 GELATION 243719 9% 9% 181 Search GELATION Search GELATION
6 WHEY PROTEIN CONCENTRATE 129639 2% 17% 50 Search WHEY+PROTEIN+CONCENTRATE Search WHEY+PROTEIN+CONCENTRATE
7 HEAT INDUCED AGGREGATION 120782 1% 47% 17 Search HEAT+INDUCED+AGGREGATION Search HEAT+INDUCED+AGGREGATION
8 BACILLUS LICHENIFORMIS PROTEASE 92165 0% 88% 7 Search BACILLUS+LICHENIFORMIS+PROTEASE Search BACILLUS+LICHENIFORMIS+PROTEASE
9 MIXED GELS 84625 1% 38% 15 Search MIXED+GELS Search MIXED+GELS
10 EGG WHITE 81562 2% 12% 46 Search EGG+WHITE Search EGG+WHITE

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 NICOLAI, T , BRITTEN, M , SCHMITT, C , (2011) BETA-LACTOGLOBULIN AND WPI AGGREGATES: FORMATION, STRUCTURE AND APPLICATIONS.FOOD HYDROCOLLOIDS. VOL. 25. ISSUE 8. P. 1945 -1962 142 67% 125
2 RYAN, KN , ZHONG, QX , FOEGEDING, EA , (2013) USE OF WHEY PROTEIN SOLUBLE AGGREGATES FOR THERMAL STABILITYA HYPOTHESIS PAPER.JOURNAL OF FOOD SCIENCE. VOL. 78. ISSUE 8. P. R1105-R1115 84 80% 12
3 NICOLAI, T , DURAND, D , (2013) CONTROLLED FOOD PROTEIN AGGREGATION FOR NEW FUNCTIONALITY.CURRENT OPINION IN COLLOID & INTERFACE SCIENCE. VOL. 18. ISSUE 4. P. 249 -256 55 81% 41
4 WIJAYANTI, HB , BANSAL, N , DEETH, HC , (2014) STABILITY OF WHEY PROTEINS DURING THERMAL PROCESSING: A REVIEW.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 13. ISSUE 6. P. 1235 -1251 70 48% 21
5 DONATO, L , SCHMITT, C , BOVETTO, L , ROUVET, M , (2009) MECHANISM OF FORMATION OF STABLE HEAT-INDUCED BETA-LACTOGLOBULIN MICROGELS.INTERNATIONAL DAIRY JOURNAL. VOL. 19. ISSUE 5. P. 295-306 47 82% 48
6 FOEGEDING, EA , (2006) FOOD BIOPHYSICS OF PROTEIN GELS: A CHALLENGE OF NANO AND MACROSCOPIC PROPORTIONS.FOOD BIOPHYSICS. VOL. 1. ISSUE 1. P. 41 -50 52 83% 43
7 RYAN, KN , FOEGEDING, EA , (2015) FORMATION OF SOLUBLE WHEY PROTEIN AGGREGATES AND THEIR STABILITY IN BEVERAGES.FOOD HYDROCOLLOIDS. VOL. 43. ISSUE . P. 265 -274 38 88% 5
8 MAHMOUDI, N , MEHALEBI, S , NICOLAI, T , DURAND, D , RIAUBLANC, A , (2007) LIGHT-SCATTERING STUDY OF THE STRUCTURE OF AGGREGATES AND GELS FORMED BY HEAT-DENATURED WHEY PROTEIN ISOLATE AND BETA-LACTOGLOBULIN AT NEUTRAL PH.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 55. ISSUE 8. P. 3104 -3111 39 100% 35
9 DE LA FUENTE, MA , SINGH, H , HEMAR, Y , (2002) RECENT ADVANCES IN THE CHARACTERISATION OF HEAT-INDUCED AGGREGATES AND INTERMEDIATES OF WHEY PROTEINS.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 13. ISSUE 8. P. 262-274 44 92% 138
10 PHAN-XUAN, T , DURAND, D , NICOLAI, T , DONATO, L , SCHMITT, C , BOVETTO, L , (2013) TUNING THE STRUCTURE OF PROTEIN PARTICLES AND GELS WITH CALCIUM OR SODIUM IONS.BIOMACROMOLECULES. VOL. 14. ISSUE 6. P. 1980 -1989 34 87% 16

Classes with closest relation at Level 1


Rank Class id link
1 15792 BETA LACTOGLOBULIN//BOVINE BETA LACTOGLOBULIN//TANFORD TRANSITION
2 18957 HIGH PRESSURE//HIGH PRESSURE TREATMENT//CHAIR FOOD BIOTECHNOL
3 7552 COMPLEX COACERVATION//FOOD HYDROCOLLOIDS//COACERVATION
4 25400 PORCINE BLOOD//GLOBIN HYDROLYSATES//RANDOM CENTROID OPTIMIZATION
5 7533 GLYCININ//BETA CONGLYCININ//TOFU
6 2524 CASEIN MICELLES//RENNET COAGULATION//RENNET
7 11291 GLYCOMACROPEPTIDE//CASEINOMACROPEPTIDE//MILK ADULTERATION
8 37227 ABILITY TO PERFECTION//AGAR AGAR HYDROGEL//BIOPOLYMER WATER SYSTEMS
9 26305 UNITED CHAIR PL OURCE CHEM//OLIGO L METHIONINE//FOOD PHARM ENGN
10 3314 BIOPOLYMERS OIDS//EMULSION//EMULSION STABILITY

Go to start page