Class information for:
Level 1: BIOPOLYMERS OIDS//EMULSION//EMULSION STABILITY

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
3314 2012 38.5 73%


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
3314 1                   BIOPOLYMERS OIDS//EMULSION//EMULSION STABILITY 2012

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 BIOPOLYMERS OIDS address 1045438 6% 57% 120
2 EMULSION authKW 899248 27% 11% 536
3 EMULSION STABILITY authKW 538808 7% 24% 149
4 FOOD HYDROCOLLOIDS journal 494231 18% 9% 369
5 NANOEMULSIONS authKW 474222 5% 30% 104
6 DEPLETION FLOCCULATION authKW 406857 3% 53% 51
7 SODIUM CASEINATE authKW 337924 4% 26% 86
8 BEVERAGE EMULSION authKW 308745 1% 88% 23
9 BIOPOLYMER OIDS address 284936 1% 72% 26
10 CREAMING authKW 269499 2% 39% 45

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 66001 65% 0% 1312
2 Chemistry, Applied 28805 36% 0% 717
3 Agriculture, Multidisciplinary 2686 8% 0% 160
4 Chemistry, Physical 1557 21% 0% 419
5 Nutrition & Dietetics 1201 7% 0% 141
6 Materials Science, Biomaterials 369 2% 0% 50
7 Engineering, Chemical 295 6% 0% 130
8 Polymer Science 135 4% 0% 87
9 Acoustics 46 1% 0% 25
10 Biophysics 40 3% 0% 56

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 BIOPOLYMERS OIDS 1045438 6% 57% 120
2 BIOPOLYMER OIDS 284936 1% 72% 26
3 PROCTER FOOD SCI 193593 3% 20% 65
4 FOOD BIOPOLYMERS OIDS 131149 1% 79% 11
5 FOOD SCI 122884 24% 2% 489
6 CHEM FOODS BIOACT 106224 0% 100% 7
7 REOL LICADATECNOL COLOIDES 82616 0% 78% 7
8 FOOD PHYS MEAT SCI 81373 1% 21% 26
9 FOOD PROC PARATUS 60699 0% 100% 4
10 RIDDET 58511 2% 8% 46

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 494231 18% 9% 369
2 FOOD BIOPHYSICS 50434 2% 9% 39
3 FOOD & FUNCTION 26665 3% 3% 54
4 FOOD RESEARCH INTERNATIONAL 25213 5% 2% 95
5 JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY 10501 3% 1% 51
6 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 8972 7% 0% 143
7 JOURNAL OF FOOD ENGINEERING 8896 3% 1% 66
8 CURRENT OPINION IN COLLOID & INTERFACE SCIENCE 8242 1% 2% 25
9 FOOD CHEMISTRY 7969 5% 1% 105
10 JOURNAL OF FOOD SCIENCE 6231 4% 1% 78

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 EMULSION 899248 27% 11% 536 Search EMULSION Search EMULSION
2 EMULSION STABILITY 538808 7% 24% 149 Search EMULSION+STABILITY Search EMULSION+STABILITY
3 NANOEMULSIONS 474222 5% 30% 104 Search NANOEMULSIONS Search NANOEMULSIONS
4 DEPLETION FLOCCULATION 406857 3% 53% 51 Search DEPLETION+FLOCCULATION Search DEPLETION+FLOCCULATION
5 SODIUM CASEINATE 337924 4% 26% 86 Search SODIUM+CASEINATE Search SODIUM+CASEINATE
6 BEVERAGE EMULSION 308745 1% 88% 23 Search BEVERAGE+EMULSION Search BEVERAGE+EMULSION
7 CREAMING 269499 2% 39% 45 Search CREAMING Search CREAMING
8 EMULSION GEL 243021 2% 52% 31 Search EMULSION+GEL Search EMULSION+GEL
9 LIPID DIGESTION 204816 2% 38% 36 Search LIPID+DIGESTION Search LIPID+DIGESTION
10 MULTILAYER EMULSION 190666 1% 74% 17 Search MULTILAYER+EMULSION Search MULTILAYER+EMULSION

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 DICKINSON, E , (2010) FLOCCULATION OF PROTEIN-STABILIZED OIL-IN-WATER EMULSIONS.COLLOIDS AND SURFACES B-BIOINTERFACES. VOL. 81. ISSUE 1. P. 130 -140 100 72% 91
2 DICKINSON, E , (2012) EMULSION GELS: THE STRUCTURING OF SOFT SOLIDS WITH PROTEIN-STABILIZED OIL DROPLETS.FOOD HYDROCOLLOIDS. VOL. 28. ISSUE 1. P. 224 -241 76 49% 86
3 MCCLEMENTS, DJ , GUMUS, CE , (2016) NATURAL EMULSIFIERS - BIOSURFACTANTS, PHOSPHOLIPIDS, BIOPOLYMERS, AND COLLOIDAL PARTICLES: MOLECULAR AND PHYSICOCHEMICAL BASIS OF FUNCTIONAL PERFORMANCE.ADVANCES IN COLLOID AND INTERFACE SCIENCE. VOL. 234. ISSUE . P. 3 -26 96 42% 1
4 BELLESI, FA , MARTINEZ, MJ , RUIZ-HENESTROSA, VMP , PILOSOF, AMR , (2016) COMPARATIVE BEHAVIOR OF PROTEIN OR POLYSACCHARIDE STABILIZED EMULSION UNDER IN VITRO GASTROINTESTINAL CONDITIONS.FOOD HYDROCOLLOIDS. VOL. 52. ISSUE . P. 47 -56 52 66% 3
5 DICKINSON, E , (2011) MIXED BIOPOLYMERS AT INTERFACES: COMPETITIVE ADSORPTION AND MULTILAYER STRUCTURES.FOOD HYDROCOLLOIDS. VOL. 25. ISSUE 8. P. 1966 -1983 78 42% 97
6 MCCLEMENTS, DJ , XIAO, H , (2012) POTENTIAL BIOLOGICAL FATE OF INGESTED NANOEMULSIONS: INFLUENCE OF PARTICLE CHARACTERISTICS.FOOD & FUNCTION. VOL. 3. ISSUE 3. P. 202 -220 68 52% 47
7 LAM, RSH , NICKERSON, MT , (2013) FOOD PROTEINS: A REVIEW ON THEIR EMULSIFYING PROPERTIES USING A STRUCTURE-FUNCTION APPROACH.FOOD CHEMISTRY. VOL. 141. ISSUE 2. P. 975-984 61 47% 62
8 DICKINSON, E , (1997) PROPERTIES OF EMULSIONS STABILIZED WITH MILK PROTEINS: OVERVIEW OF SOME RECENT DEVELOPMENTS.JOURNAL OF DAIRY SCIENCE. VOL. 80. ISSUE 10. P. 2607 -2619 65 75% 157
9 PIORKOWSKI, DT , MCCLEMENTS, DJ , (2014) BEVERAGE EMULSIONS: RECENT DEVELOPMENTS IN FORMULATION, PRODUCTION, AND APPLICATIONS.FOOD HYDROCOLLOIDS. VOL. 42. ISSUE . P. 5 -41 75 38% 25
10 BOUYER, E , MEKHLOUFI, G , ROSILIO, V , GROSSIORD, JL , AGNELY, F , (2012) PROTEINS, POLYSACCHARIDES, AND THEIR COMPLEXES USED AS STABILIZERS FOR EMULSIONS: ALTERNATIVES TO SYNTHETIC SURFACTANTS IN THE PHARMACEUTICAL FIELD?.INTERNATIONAL JOURNAL OF PHARMACEUTICS. VOL. 436. ISSUE 1-2. P. 359 -378 76 34% 100

Classes with closest relation at Level 1


Rank Class id link
1 11829 NANOEMULSION//DETERGENCY//FIRP
2 15876 PHOSVITIN//MAYONNAISE//EGG YOLK
3 7552 COMPLEX COACERVATION//FOOD HYDROCOLLOIDS//COACERVATION
4 35285 TSUKUBA RD//PL BIOL SCI PL BIOCHEM//SOYBEAN SOLUBLE POLYSACCHARIDE SSPS
5 15739 MULTIPLE EMULSION//W O W EMULSION//W O W MULTIPLE EMULSION
6 13243 ICE CREAM//PARTIAL COALESCENCE//WHIPPED CREAM
7 29365 EMULSION BASED SOL GEL SYNTHESIS//EMULSION SOLIDIFICATION//LEHRSTUHL TECH MECH STROMUNGSMECH
8 30321 OCTENYL SUCCINIC ANHYDRIDE//OCTENYL SUCCINATE STARCH//OSA STARCH
9 7387 LIPID OXIDATION//BULK OIL//POLAR PARADOX
10 1967 DYNAMIC SURFACE TENSION//SURFACE RHEOLOGY//DILATIONAL MODULUS

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