{"id":"https://openalex.org/W659006799","doi":null,"title":"Semi-solid foods","display_name":"Semi-solid foods","publication_year":2003,"publication_date":"2003-01-01","ids":{"openalex":"https://openalex.org/W659006799","mag":"659006799"},"language":"en","primary_location":{"id":"mag:659006799","doi":null,"is_oa":false,"landing_page_url":"http://ci.nii.ac.jp/ncid/BA63893243","pdf_url":null,"source":null,"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":null,"raw_type":null},"volume":null,"type":"book","is_traditional":true,"indexed_in":[],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5064336186","display_name":"Brian M. McKenna","orcid":"https://orcid.org/0000-0002-1467-3412","observed_orcids":["https://orcid.org/0000-0002-1467-3412"]},"institutions":[],"countries":[],"is_corresponding":true,"raw_author_name":"Brian McKenna","raw_affiliation_strings":[],"raw_orcid":"https://orcid.org/0000-0002-1467-3412","affiliations":[]}],"institutions":[],"countries_distinct_count":0,"institutions_distinct_count":0,"corresponding_author_ids":["https://openalex.org/A5064336186"],"corresponding_institution_ids":[],"apc_list":null,"apc_paid":null,"fwci":1.1893,"has_fulltext":false,"cited_by_count":16,"citation_normalized_percentile":{"value":0.82638889,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":95,"max":97},"biblio":{"volume":null,"issue":null,"first_page":null,"last_page":null},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.9603999853134155,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.9603999853134155,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T12192","display_name":"Polysaccharides Composition and Applications","score":0.025699999183416367,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T11379","display_name":"Rheology and Fluid Dynamics Studies","score":0.00930000003427267,"subfield":{"id":"https://openalex.org/subfields/1507","display_name":"Fluid Flow and Transfer Processes"},"field":{"id":"https://openalex.org/fields/15","display_name":"Chemical Engineering"},"domain":{"id":"https://openalex.org/domains/3","display_name":"Physical Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/semi-solid-foods","display_name":"semi-solid foods","score":0.9860000014305115},{"id":"https://openalex.org/keywords/food-rheology","display_name":"food rheology","score":0.9089999794960022},{"id":"https://openalex.org/keywords/food-texture","display_name":"food texture","score":0.8600000143051147},{"id":"https://openalex.org/keywords/phase-separation","display_name":"phase separation","score":0.7559999823570251},{"id":"https://openalex.org/keywords/starchy-foods","display_name":"starchy foods","score":0.7689999938011169},{"id":"https://openalex.org/keywords/low-fat-foods","display_name":"low-fat foods","score":0.7870000004768372},{"id":"https://openalex.org/keywords/emulsifiers","display_name":"emulsifiers","score":0.7490000128746033},{"id":"https://openalex.org/keywords/hydrocolloids","display_name":"hydrocolloids","score":1.0},{"id":"https://openalex.org/keywords/polysaccharides","display_name":"polysaccharides","score":0.972000002861023},{"id":"https://openalex.org/keywords/yogurt-texture","display_name":"yogurt texture","score":0.9110000133514404},{"id":"https://openalex.org/keywords/spreads","display_name":"spreads","score":0.7070000171661377},{"id":"https://openalex.org/keywords/ice-cream-texture","display_name":"ice cream texture","score":0.9959999918937683},{"id":"https://openalex.org/keywords/rheometry","display_name":"rheometry","score":0.6769999861717224}],"concepts":[{"id":"https://openalex.org/C200990466","wikidata":"https://www.wikidata.org/wiki/Q271707","display_name":"Rheology","level":2,"score":0.8073999881744385},{"id":"https://openalex.org/C2781195486","wikidata":"https://www.wikidata.org/wiki/Q289436","display_name":"Texture (cosmology)","level":3,"score":0.7623767256736755},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.7214109301567078},{"id":"https://openalex.org/C2778123984","wikidata":"https://www.wikidata.org/wiki/Q187634","display_name":"Emulsion","level":2,"score":0.674846351146698},{"id":"https://openalex.org/C2992050699","wikidata":"https://www.wikidata.org/wiki/Q13233","display_name":"Ice cream","level":2,"score":0.483711302280426},{"id":"https://openalex.org/C192562407","wikidata":"https://www.wikidata.org/wiki/Q228736","display_name":"Materials science","level":0,"score":0.4701139032840729},{"id":"https://openalex.org/C2987718291","wikidata":"https://www.wikidata.org/wiki/Q2095","display_name":"Food products","level":2,"score":0.46429476141929626},{"id":"https://openalex.org/C529335014","wikidata":"https://www.wikidata.org/wiki/Q41534","display_name":"Starch","level":2,"score":0.46016308665275574},{"id":"https://openalex.org/C88199923","wikidata":"https://www.wikidata.org/wiki/Q627371","display_name":"Food processing","level":2,"score":0.4461610019207001},{"id":"https://openalex.org/C2778636629","wikidata":"https://www.wikidata.org/wiki/Q422649","display_name":"Biopolymer","level":3,"score":0.428314208984375},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.2556121349334717},{"id":"https://openalex.org/C159985019","wikidata":"https://www.wikidata.org/wiki/Q181790","display_name":"Composite material","level":1,"score":0.2033657431602478},{"id":"https://openalex.org/C41008148","wikidata":"https://www.wikidata.org/wiki/Q21198","display_name":"Computer science","level":0,"score":0.16966557502746582},{"id":"https://openalex.org/C154945302","wikidata":"https://www.wikidata.org/wiki/Q11660","display_name":"Artificial intelligence","level":1,"score":0.13323098421096802},{"id":"https://openalex.org/C521977710","wikidata":"https://www.wikidata.org/wiki/Q81163","display_name":"Polymer","level":2,"score":0.07904228568077087},{"id":"https://openalex.org/C178790620","wikidata":"https://www.wikidata.org/wiki/Q11351","display_name":"Organic chemistry","level":1,"score":0.05308249592781067},{"id":"https://openalex.org/C115961682","wikidata":"https://www.wikidata.org/wiki/Q860623","display_name":"Image (mathematics)","level":2,"score":0.0}],"mesh":[],"locations_count":1,"locations":[{"id":"mag:659006799","doi":null,"is_oa":false,"landing_page_url":"http://ci.nii.ac.jp/ncid/BA63893243","pdf_url":null,"source":null,"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":null,"raw_type":null}],"best_oa_location":null,"sustainable_development_goals":[],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":false,"grobid_xml":false},"content_urls":null,"referenced_works_count":0,"referenced_works":[],"related_works":["https://openalex.org/W2987866669","https://openalex.org/W2745863235","https://openalex.org/W3198278577","https://openalex.org/W2984043779","https://openalex.org/W596754369","https://openalex.org/W2980997895","https://openalex.org/W2986295666","https://openalex.org/W4249434802","https://openalex.org/W1575225866","https://openalex.org/W2554418715"],"abstract_inverted_index":{"Part":[0,48],"1":[1],"Food":[2],"structure":[3,17,23],"and":[4,16,24,38,42,61,84,106],"texture:":[5],"The":[6,22,55,71,82],"rheology":[7,37,83],"of":[8,26,46,57,73,87,92,98],"emulsion-based":[9],"food":[10,14,36,53,59,69,77],"products":[11],"Phase":[12,18],"transitions,":[13],"texture":[15,25,70,78,91,97],"separation":[19],"in":[20,103],"foods":[21,28,33],"starch-based":[27],"Biopolymer":[29],"systems":[30],"for":[31],"low-fat":[32],"Introduction":[34],"to":[35,67,75],"its":[39],"measurement":[40,45],"In-line":[41],"on-line":[43],"rheological":[44],"food.":[47],"2":[49],"Product":[50],"development:":[51],"Engineering":[52],"emulsions":[54],"creation":[56],"new":[58,80],"structures":[60],"textures":[62,102],"by":[63],"processing":[64],"Using":[65],"emulsifiers":[66],"improve":[68,76],"use":[72],"hydrocolloids":[74],"Developing":[79],"polysaccharides":[81],"textural":[85],"properties":[86],"yoghurt":[88],"Controlling":[89,101],"the":[90,96],"spreads":[93],"Factors":[94],"affecting":[95],"ice":[99],"cream.":[100],"soups,":[104],"sauces":[105],"dressings.":[107]},"counts_by_year":[{"year":2013,"cited_by_count":3}],"updated_date":"2026-10-25T09:29:13.331239","created_date":"2016-06-24T00:00:00"}