Class information for:
Level 1: GLYCININ//BETA CONGLYCININ//TOFU

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
7533 1357 27.8 56%


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
7533 1                   GLYCININ//BETA CONGLYCININ//TOFU 1357

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 GLYCININ authKW 1497595 10% 52% 129
2 BETA CONGLYCININ authKW 889160 7% 40% 98
3 TOFU authKW 727300 6% 43% 75
4 SOYMILK authKW 443226 7% 21% 95
5 SOY PROTEIN authKW 442971 10% 14% 136
6 SOY PROTEIN ISOLATE authKW 254973 5% 15% 74
7 FOOD QUAL DESIGN DEV address 246051 3% 31% 35
8 PROGLYCININ authKW 194463 1% 79% 11
9 SOYBEAN PROTEIN authKW 154094 3% 18% 39
10 TOFU QUALITY authKW 137814 1% 88% 7

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 58156 74% 0% 1009
2 Chemistry, Applied 20717 37% 0% 499
3 Agriculture, Multidisciplinary 10020 18% 0% 246
4 Agronomy 1331 9% 0% 120
5 Nutrition & Dietetics 598 6% 0% 83
6 Biochemistry & Molecular Biology 259 16% 0% 214
7 Biotechnology & Applied Microbiology 113 5% 0% 73
8 Plant Sciences 95 5% 0% 72
9 Horticulture 25 1% 0% 13
10 Biophysics 12 2% 0% 31

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 QUAL DESIGN DEV 246051 3% 31% 35
2 FST PROGRAM 67501 0% 100% 3
3 CROPS UTILIZAT 57460 2% 11% 23
4 NEW INGREDIENTS 56246 0% 50% 5
5 CEREAL FOOD SCI 47576 1% 13% 16
6 FOOD SCI AGR ENGN 45001 0% 100% 2
7 INNOVAT AGR SCI 45001 0% 100% 2
8 DIETARY LIFE FOOD SCI 35996 0% 40% 4
9 PROT DEV 32392 0% 24% 6
10 FOOD CULINARY SCI 29999 0% 67% 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 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 29458 16% 1% 211
2 FOOD HYDROCOLLOIDS 24061 5% 2% 67
3 JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 22719 4% 2% 57
4 JOURNAL OF FOOD SCIENCE 21436 9% 1% 118
5 AGRICULTURAL AND BIOLOGICAL CHEMISTRY 15741 5% 1% 70
6 JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 11476 5% 1% 62
7 FOOD RESEARCH INTERNATIONAL 7992 3% 1% 44
8 FOOD SCIENCE AND TECHNOLOGY RESEARCH 5655 1% 1% 19
9 FOOD CHEMISTRY 5099 5% 0% 69
10 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 4181 2% 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 GLYCININ 1497595 10% 52% 129 Search GLYCININ Search GLYCININ
2 BETA CONGLYCININ 889160 7% 40% 98 Search BETA+CONGLYCININ Search BETA+CONGLYCININ
3 TOFU 727300 6% 43% 75 Search TOFU Search TOFU
4 SOYMILK 443226 7% 21% 95 Search SOYMILK Search SOYMILK
5 SOY PROTEIN 442971 10% 14% 136 Search SOY+PROTEIN Search SOY+PROTEIN
6 SOY PROTEIN ISOLATE 254973 5% 15% 74 Search SOY+PROTEIN+ISOLATE Search SOY+PROTEIN+ISOLATE
7 PROGLYCININ 194463 1% 79% 11 Search PROGLYCININ Search PROGLYCININ
8 SOYBEAN PROTEIN 154094 3% 18% 39 Search SOYBEAN+PROTEIN Search SOYBEAN+PROTEIN
9 TOFU QUALITY 137814 1% 88% 7 Search TOFU+QUALITY Search TOFU+QUALITY
10 7S GLOBULIN 127982 1% 36% 16 Search 7S+GLOBULIN Search 7S+GLOBULIN

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 NISHINARI, K , FANG, Y , GUO, S , PHILLIPS, GO , (2014) SOY PROTEINS: A REVIEW ON COMPOSITION, AGGREGATION AND EMULSIFICATION.FOOD HYDROCOLLOIDS. VOL. 39. ISSUE . P. 301-318 60 53% 69
2 PENG, XY , REN, CG , GUO, ST , (2016) PARTICLE FORMATION AND GELATION OF SOYMILK: EFFECT OF HEAT.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 54. ISSUE . P. 138 -147 52 62% 0
3 JAMES, AT , YANG, AJ , (2016) INTERACTIONS OF PROTEIN CONTENT AND GLOBULIN SUBUNIT COMPOSITION OF SOYBEAN PROTEINS IN RELATION TO TOFU GEL PROPERTIES.FOOD CHEMISTRY. VOL. 194. ISSUE . P. 284 -289 22 96% 5
4 YANG, AJ , JAMES, AT , (2014) INFLUENCE OF GLOBULIN SUBUNIT COMPOSITION OF SOYBEAN PROTEINS ON SILKEN TOFU QUALITY. 1. EFFECT OF GROWING LOCATION AND 11SA4 AND 7S ALPHA' DEFICIENCY.CROP & PASTURE SCIENCE. VOL. 65. ISSUE 3. P. 259 -267 25 100% 1
5 ZHAO, HB , LI, WW , QIN, F , CHEN, J , (2016) CALCIUM SULPHATE-INDUCED SOYA BEAN PROTEIN TOFU-TYPE GELS: INFLUENCE OF DENATURATION AND PARTICLE SIZE.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. VOL. 51. ISSUE 3. P. 731 -741 25 89% 1
6 YANG, AJ , JAMES, AT , (2013) EFFECTS OF SOYBEAN PROTEIN COMPOSITION AND PROCESSING CONDITIONS ON SILKEN TOFU PROPERTIES.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 93. ISSUE 12. P. 3065-3071 25 100% 3
7 WU, C , HUA, YF , CHEN, YM , KONG, XZ , ZHANG, CM , (2017) EFFECT OF TEMPERATURE, IONIC STRENGTH AND 11S RATIO ON THE RHEOLOGICAL PROPERTIES OF HEAT-INDUCED SOY PROTEIN GELS IN RELATION TO NETWORK PROTEINS CONTENT AND AGGREGATES SIZE.FOOD HYDROCOLLOIDS. VOL. 66. ISSUE . P. 389 -395 27 84% 0
8 ONO, T , (2008) THE MECHANISM OF SOYMILK AND TOFU FORMATION FROM SOYBEAN, AND THE FACTORS AFFECTING THE FORMATION.JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. VOL. 55. ISSUE 2. P. 39 -48 34 76% 14
9 TANDANG-SILVAS, MRG , TECSON-MENDOZA, EM , MIKAMI, B , UTSUMI, S , MARUYAMA, N , (2011) MOLECULAR DESIGN OF SEED STORAGE PROTEINS FOR ENHANCED FOOD PHYSICOCHEMICAL PROPERTIES.ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2. VOL. 2. ISSUE . P. 59-73 36 64% 10
10 RINGGENBERG, E , ALEXANDER, M , CORREDIG, M , (2013) EFFECT OF CONCENTRATION AND INCUBATION TEMPERATURE ON THE ACID INDUCED AGGREGATION OF SOYMILK.FOOD HYDROCOLLOIDS. VOL. 30. ISSUE 1. P. 463-469 22 96% 13

Classes with closest relation at Level 1


Rank Class id link
1 18273 SOYBEAN ALLERGEN//GLY M BD 28K//ANIM PROD PROD QUAL SECUR
2 9330 LEGUMIN//SEED STORAGE PROTEIN//NAPIN
3 5854 FUNCTIONAL PROPERTIES//PROTEIN ISOLATE//PROTEIN CONCENTRATE
4 24563 OLFACTORY ANALYSIS//DETBA VALUE//IACC 322
5 3250 WHEY PROTEIN//BETA LACTOGLOBULIN//COLD GELATION
6 26305 UNITED CHAIR PL OURCE CHEM//OLIGO L METHIONINE//FOOD PHARM ENGN
7 27342 RICE BRAN LIPASE//3 O CAFFEOYL D QUINIC ACID//BEAD FORM GUARAN
8 29296 CHHANA//PANEER//RASOGOLLA
9 11042 WHEAT GLUTEN//WOOD ADHESIVES//WATER RESISTANCE
10 37227 ABILITY TO PERFECTION//AGAR AGAR HYDROGEL//BIOPOLYMER WATER SYSTEMS

Go to start page