Class information for:
Level 1: WHITE SAUCE//CONSISTENCY COEFFICIENT//PEKMEZ

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
7982 1306 27.4 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
435 3       POLYSACCHARIDES//GANODERMA LUCIDUM//FUCOIDAN 27169
1526 2             KONJAC GLUCOMANNAN//BIOFLOCCULANT//CURDLAN 7476
7982 1                   WHITE SAUCE//CONSISTENCY COEFFICIENT//PEKMEZ 1306

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 WHITE SAUCE authKW 235738 1% 92% 11
2 CONSISTENCY COEFFICIENT authKW 213739 1% 57% 16
3 PEKMEZ authKW 190918 1% 58% 14
4 JOURNAL OF TEXTURE STUDIES journal 166594 7% 7% 97
5 RHEOLOGY authKW 157209 22% 2% 290
6 MASHED POTATOES authKW 146112 1% 63% 10
7 PSEUDOPLASTIC authKW 143203 2% 28% 22
8 TOMATO CONCENTRATE authKW 143196 1% 88% 7
9 HOT PEPPER SOYBEAN PASTE authKW 140275 0% 100% 6
10 FLOW BEHAVIOUR INDEX authKW 128575 1% 50% 11

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 69599 83% 0% 1081
2 Chemistry, Applied 6310 21% 0% 275
3 Engineering, Chemical 1360 15% 0% 190
4 Polymer Science 355 7% 0% 96
5 Nutrition & Dietetics 118 3% 0% 41
6 Chemistry, Organic 118 6% 0% 78
7 Agriculture, Multidisciplinary 108 2% 0% 30
8 Agronomy 96 3% 0% 38
9 Agricultural Engineering 22 1% 0% 9
10 AGRICULTURAL EXPERIMENT STATION REPORTS 20 0% 0% 1

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 AGR FO TRY ENGN ETSEA 124684 1% 67% 8
2 HYDRO OID 67379 1% 41% 7
3 TECH CAMPINAS COTUCA 65045 1% 35% 8
4 USAS 52602 0% 75% 3
5 PLANT FOODS SCI TECHNOL 50633 1% 17% 13
6 FUNDAMENTAL MFG ENGN 46758 0% 100% 2
7 INGN PROC ALIMENT UMR1145 46758 0% 100% 2
8 MARINE OIDS 46758 0% 100% 2
9 USINE BAUPTE 46758 0% 100% 2
10 YILDIZELI VOCAT HIGH 46758 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 JOURNAL OF TEXTURE STUDIES 166594 7% 7% 97
2 JOURNAL OF FOOD ENGINEERING 61411 11% 2% 139
3 FOOD HYDROCOLLOIDS 60365 8% 2% 104
4 INTERNATIONAL JOURNAL OF FOOD PROPERTIES 37560 4% 3% 54
5 STARCH-STARKE 30777 4% 2% 58
6 JOURNAL OF FOOD PROCESS ENGINEERING 23979 3% 3% 34
7 CARBOHYDRATE POLYMERS 11609 6% 1% 75
8 REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS 10184 1% 3% 13
9 JOURNAL OF FOOD SCIENCE 9189 6% 1% 76
10 INTERNATIONAL JOURNAL OF FOOD ENGINEERING 8419 1% 2% 18

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 WHITE SAUCE 235738 1% 92% 11 Search WHITE+SAUCE Search WHITE+SAUCE
2 CONSISTENCY COEFFICIENT 213739 1% 57% 16 Search CONSISTENCY+COEFFICIENT Search CONSISTENCY+COEFFICIENT
3 PEKMEZ 190918 1% 58% 14 Search PEKMEZ Search PEKMEZ
4 RHEOLOGY 157209 22% 2% 290 Search RHEOLOGY Search RHEOLOGY
5 MASHED POTATOES 146112 1% 63% 10 Search MASHED+POTATOES Search MASHED+POTATOES
6 PSEUDOPLASTIC 143203 2% 28% 22 Search PSEUDOPLASTIC Search PSEUDOPLASTIC
7 TOMATO CONCENTRATE 143196 1% 88% 7 Search TOMATO+CONCENTRATE Search TOMATO+CONCENTRATE
8 HOT PEPPER SOYBEAN PASTE 140275 0% 100% 6 Search HOT+PEPPER+SOYBEAN+PASTE Search HOT+PEPPER+SOYBEAN+PASTE
9 FLOW BEHAVIOUR INDEX 128575 1% 50% 11 Search FLOW+BEHAVIOUR+INDEX Search FLOW+BEHAVIOUR+INDEX
10 SESAME PASTE 127284 1% 78% 7 Search SESAME+PASTE Search SESAME+PASTE

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 BEMILLER, JN , (2011) PASTING, PASTE, AND GEL PROPERTIES OF STARCH-HYDROCOLLOID COMBINATIONS.CARBOHYDRATE POLYMERS. VOL. 86. ISSUE 2. P. 386 -423 123 62% 108
2 KIM, HS , BEMILLER, JN , (2012) EFFECTS OF HYDROCOLLOIDS ON THE PASTING AND PASTE PROPERTIES OF COMMERCIAL PEA STARCH.CARBOHYDRATE POLYMERS. VOL. 88. ISSUE 4. P. 1164-1171 53 87% 5
3 HEYMAN, B , DE VOS, WH , DEPYPERE, F , VAN DER MEEREN, P , DEWETTINCK, K , (2014) GUAR AND XANTHAN GUM DIFFERENTIALLY AFFECT SHEAR INDUCED BREAKDOWN OF NATIVE WAXY MAIZE STARCH.FOOD HYDROCOLLOIDS. VOL. 35. ISSUE . P. 546-556 37 70% 6
4 MOELANTS, KRN , CARDINAELS, R , JOLIE, RP , VERRIJSSEN, TAJ , VAN BUGGENHOUT, S , VAN LOEY, AM , MOLDENAERS, P , HENDRICKX, ME , (2014) RHEOLOGY OF CONCENTRATED TOMATO-DERIVED SUSPENSIONS: EFFECTS OF PARTICLE CHARACTERISTICS.FOOD AND BIOPROCESS TECHNOLOGY. VOL. 7. ISSUE 1. P. 248-264 35 71% 7
5 AROCAS, A , SANZ, T , FISZMAN, SM , (2009) IMPROVING EFFECT OF XANTHAN AND LOCUST BEAN GUMS ON THE FREEZE-THAW STABILITY OF WHITE SAUCES MADE WITH DIFFERENT NATIVE STARCHES.FOOD HYDROCOLLOIDS. VOL. 23. ISSUE 8. P. 2478 -2484 31 89% 25
6 AMIRI, EO , NAYEBZADEH, K , MOHAMMADIFAR, MA , (2015) COMPARATIVE STUDIES OF XANTHAN, GUAR AND TRAGACANTH GUMS ON STABILITY AND RHEOLOGICAL PROPERTIES OF FRESH AND STORED KETCHUP.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. VOL. 52. ISSUE 11. P. 7123 -7132 27 90% 1
7 MOELANTS, KRN , CARDINAELS, R , VAN BUGGENHOUT, S , VAN LOEY, AM , MOLDENAERS, P , HENDRICKX, ME , (2014) A REVIEW ON THE RELATIONSHIPS BETWEEN PROCESSING, FOOD STRUCTURE, AND RHEOLOGICAL PROPERTIES OF PLANT-TISSUE-BASED FOOD SUSPENSIONS.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 13. ISSUE 3. P. 241 -260 56 40% 12
8 DIAMANTE, L , UMEMOTO, M , (2015) RHEOLOGICAL PROPERTIES OF FRUITS AND VEGETABLES: A REVIEW.INTERNATIONAL JOURNAL OF FOOD PROPERTIES. VOL. 18. ISSUE 6. P. 1191 -1210 27 87% 0
9 ZHAO, Y , CHEN, HH , WANG, YS , LI, QQ , (2016) EFFECT OF SODIUM ALGINATE AND ITS GULURONIC ACID/MANNURONIC ACID RATIO ON THE PHYSICOCHEMICAL PROPERTIES OF HIGH-AMYLOSE CORNSTARCH.STARCH-STARKE. VOL. 68. ISSUE 11-12. P. 1215 -1223 27 84% 0
10 HONG, Y , WU, YQ , LIU, GD , GU, ZB , (2015) EFFECT OF AMYLOSE ON PASTING AND RHEOLOGICAL PROPERTIES OF CORN STARCH/XANTHAN BLENDS.STARCH-STARKE. VOL. 67. ISSUE 1-2. P. 98 -106 25 83% 4

Classes with closest relation at Level 1


Rank Class id link
1 8043 GALACTOMANNAN//XANTHAN//FOOD HYDRO OIDS
2 15876 PHOSVITIN//MAYONNAISE//EGG YOLK
3 40 STARCH-STARKE//STARCH//RETROGRADATION
4 13243 ICE CREAM//PARTIAL COALESCENCE//WHIPPED CREAM
5 11984 FREEZING TIME//JOURNAL OF FOOD ENGINEERING//FREEZING TUNNEL
6 21087 ISOVISCOUS ELASTIC//SOFT TRIBOLOGY//MKT SENSORY SCI
7 29167 DULCE DE LECHE//CUCCIA//CUT OFF POINT METHODOLOGY
8 9884 VISCOPLASTIC FLUID//BINGHAM FLUID//YIELD STRESS FLUID
9 19837 TECNOL PROD AGRARIOS//COOKED POTATO//DUAL MECHANISM FIRST ORDER KINETIC MODEL
10 14854 GELLAN GUM//GELLAN//SPHINGAN

Go to start page