Class information for:
Level 1: SPRAY DRYING//MICROENCAPSULATION//MALTODEXTRIN

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
3666 1935 33.7 62%


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
357 3       DRYING TECHNOLOGY//JOURNAL OF FOOD ENGINEERING//OSMOTIC DEHYDRATION 34799
1592 2             TREHALOSE//SPRAY DRYING//FREEZE DRYING 7190
3666 1                   SPRAY DRYING//MICROENCAPSULATION//MALTODEXTRIN 1935

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 SPRAY DRYING authKW 2647202 34% 25% 664
2 MICROENCAPSULATION authKW 648859 16% 13% 310
3 MALTODEXTRIN authKW 494880 6% 25% 125
4 SINGLE DROPLET DRYING authKW 402113 1% 88% 29
5 DRYING TECHNOLOGY journal 399638 16% 8% 315
6 SPRAY DRYER authKW 252879 2% 35% 46
7 WALL MATERIAL authKW 187103 1% 46% 26
8 REACTION ENGINEERING APPROACH authKW 162293 1% 86% 12
9 STICKINESS authKW 155037 2% 22% 45
10 SURFACE FAT authKW 143442 1% 91% 10

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 45414 55% 0% 1071
2 Engineering, Chemical 18271 41% 0% 785
3 Engineering, Mechanical 5246 17% 0% 336
4 Chemistry, Applied 4444 15% 0% 286
5 Agriculture, Multidisciplinary 527 4% 0% 74
6 Nutrition & Dietetics 456 5% 0% 90
7 Biotechnology & Applied Microbiology 81 4% 0% 83
8 Agricultural Engineering 61 1% 0% 17
9 Materials Science, Biomaterials 48 1% 0% 21
10 Microscopy 20 0% 0% 9

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 BIOTECHNOL FOOD ENGN GRP 113598 1% 60% 12
2 UNIT QOPNA 63115 0% 100% 4
3 PROCTER GAMBLE RD 47336 0% 100% 3
4 UMR1253 33500 1% 13% 17
5 CHAIR BIOTECHNOL FOOD ENGN GRP 31558 0% 100% 2
6 ENGN MODELING DESIGN NUMER SIMULAT 31558 0% 100% 2
7 FOOD PROC ENGN CHEM ENGN 31558 0% 100% 2
8 FOOD SCI SAKYO KU 31558 0% 100% 2
9 PARTICLE DESIGN 31558 0% 100% 2
10 SECAGEM 31558 0% 100% 2

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 DRYING TECHNOLOGY 399638 16% 8% 315
2 JOURNAL OF FOOD ENGINEERING 46273 8% 2% 147
3 FOOD AND BIOPROCESS TECHNOLOGY 22002 3% 3% 50
4 FOOD AND BIOPRODUCTS PROCESSING 13584 2% 3% 32
5 LWT-FOOD SCIENCE AND TECHNOLOGY 8007 3% 1% 49
6 FOOD RESEARCH INTERNATIONAL 7511 3% 1% 51
7 DAIRY SCIENCE & TECHNOLOGY 7199 1% 3% 14
8 JOURNAL OF MICROENCAPSULATION 6852 1% 2% 28
9 INTERNATIONAL JOURNAL OF FOOD ENGINEERING 6320 1% 2% 19
10 JOURNAL OF FOOD SCIENCE 5671 4% 1% 73

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 SPRAY DRYING 2647202 34% 25% 664 Search SPRAY+DRYING Search SPRAY+DRYING
2 MICROENCAPSULATION 648859 16% 13% 310 Search MICROENCAPSULATION Search MICROENCAPSULATION
3 MALTODEXTRIN 494880 6% 25% 125 Search MALTODEXTRIN Search MALTODEXTRIN
4 SINGLE DROPLET DRYING 402113 1% 88% 29 Search SINGLE+DROPLET+DRYING Search SINGLE+DROPLET+DRYING
5 SPRAY DRYER 252879 2% 35% 46 Search SPRAY+DRYER Search SPRAY+DRYER
6 WALL MATERIAL 187103 1% 46% 26 Search WALL+MATERIAL Search WALL+MATERIAL
7 REACTION ENGINEERING APPROACH 162293 1% 86% 12 Search REACTION+ENGINEERING+APPROACH Search REACTION+ENGINEERING+APPROACH
8 STICKINESS 155037 2% 22% 45 Search STICKINESS Search STICKINESS
9 SURFACE FAT 143442 1% 91% 10 Search SURFACE+FAT Search SURFACE+FAT
10 SUGAR RICH FOODS 127806 0% 90% 9 Search SUGAR+RICH+FOODS Search SUGAR+RICH+FOODS

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 JAFARI, SM , ASSADPOOR, E , HE, YH , BHANDARI, B , (2008) ENCAPSULATION EFFICIENCY OF FOOD FLAVOURS AND OILS DURING SPRAY DRYING.DRYING TECHNOLOGY. VOL. 26. ISSUE 7. P. 816 -835 121 87% 181
2 GHARSALLAOUI, A , ROUDAUT, G , CHAMBIN, O , VOILLEY, A , SAUREL, R , (2007) APPLICATIONS OF SPRAY-DRYING IN MICROENCAPSULATION OF FOOD INGREDIENTS: AN OVERVIEW.FOOD RESEARCH INTERNATIONAL. VOL. 40. ISSUE 9. P. 1107-1121 72 80% 505
3 KESHANI, S , DAUD, WRW , NOUROUZI, MM , NAMVAR, F , GHASEMI, M , (2015) SPRAY DRYING: AN OVERVIEW ON WALL DEPOSITION, PROCESS AND MODELING.JOURNAL OF FOOD ENGINEERING. VOL. 146. ISSUE . P. 152 -162 73 77% 18
4 RAY, S , RAYCHAUDHURI, U , CHAKRABORTY, R , (2016) AN OVERVIEW OF ENCAPSULATION OF ACTIVE COMPOUNDS USED IN FOOD PRODUCTS BY DRYING TECHNOLOGY.FOOD BIOSCIENCE. VOL. 13. ISSUE . P. 76 -83 46 74% 8
5 BAKRY, AM , ABBAS, S , ALI, B , MAJEED, H , ABOUELWAFA, MY , MOUSA, A , LIANG, L , (2016) MICROENCAPSULATION OF OILS: A COMPREHENSIVE REVIEW OF BENEFITS, TECHNIQUES, AND APPLICATIONS.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 15. ISSUE 1. P. 143 -182 109 33% 6
6 MEZHERICHER, M , LEVY, A , BORDE, I , (2012) THREE-DIMENSIONAL SPRAY-DRYING MODEL BASED ON COMPREHENSIVE FORMULATION OF DRYING KINETICS.DRYING TECHNOLOGY. VOL. 30. ISSUE 11-12. P. 1256-1273 60 91% 7
7 RAJABI, H , GHORBANI, M , JAFARI, SM , MAHOONAK, AS , RAJABZADEH, G , (2015) RETENTION OF SAFFRON BIOACTIVE COMPONENTS BY SPRAY DRYING ENCAPSULATION USING MALTODEXTRIN, GUM ARABIC AND GELATIN AS WALL MATERIALS.FOOD HYDROCOLLOIDS. VOL. 51. ISSUE . P. 327 -337 49 83% 15
8 MADENE, A , JACQUOT, M , SCHER, J , DESOBRY, S , (2006) FLAVOUR ENCAPSULATION AND CONTROLLED RELEASE - A REVIEW.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. VOL. 41. ISSUE 1. P. 1 -21 64 62% 352
9 WOO, MW , CHEN, XD , FU, N , (2012) SINGLE DROPLET DRYING TECHNIQUE TO STUDY DRYING KINETICS MEASUREMENT AND PARTICLE FUNCTIONALITY: A REVIEW.DRYING TECHNOLOGY. VOL. 30. ISSUE 15. P. 1771 -1785 61 73% 11
10 MEZHERICHER, M , LEVY, A , BORDE, I , (2010) THEORETICAL MODELS OF SINGLE DROPLET DRYING KINETICS: A REVIEW.DRYING TECHNOLOGY. VOL. 28. ISSUE 2. P. 278-293 46 87% 35

Classes with closest relation at Level 1


Rank Class id link
1 7871 GLASS TRANSITION//CAKING//STATE DIAGRAM
2 30321 OCTENYL SUCCINIC ANHYDRIDE//OCTENYL SUCCINATE STARCH//OSA STARCH
3 32083 PNEUMATIC DRYER//PNEUMATIC DRYING//MODELING OF GAS SOLID FLOW
4 30342 FRUIT LEATHER//FRUIT BAR//FOAM MAT DRYING
5 25975 FUJINOMIYA//BIOFUNCTIONAL TEXTILES//BATH EXHAUSTION
6 3314 BIOPOLYMERS OIDS//EMULSION//EMULSION STABILITY
7 7387 LIPID OXIDATION//BULK OIL//POLAR PARADOX
8 6268 SORPTION ISOTHERM//EQUILIBRIUM MOISTURE CONTENT//ISOSTERIC HEAT
9 7552 COMPLEX COACERVATION//FOOD HYDROCOLLOIDS//COACERVATION
10 14688 FLOWABILITY//DIE FILLING//POWDER FLOW

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