{"meta":{"query_hash":"3eaeb8462217","filters":{"topic":"Proteins in Food Systems"},"cohort_total":1172,"direct_labels_cover":1,"predictions_cover":1172,"exported":1172,"export_cap":100000,"truncated":false,"label_status":"direct model label, unvalidated","prediction_status":"machine_predicted_unvalidated (Codex and Gemma teacher distillation)","score_status":"score_only:v0-immature-baseline","snapshot":{"source":"OpenAlex, pinned release, all 482 partitions","release":"2026-06-24","frame_built":"2026-07-12"},"permalink":"https://metacan.xera.ac/q/3eaeb8462217","api":"https://metacan.xera.ac/api/v1/cohort?topic=Proteins+in+Food+Systems"},"results":[{"id":"W1038630823","doi":"10.1007/s10068-015-0107-y","title":"Functional properties of protein isolates from different pea cultivars","year":2015,"lang":"en","type":"article","venue":"Food Science and Biotechnology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":126,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Centers for Disease Control and Prevention; Saskatchewan Pulse Growers; Ministry of Agriculture - Saskatchewan","keywords":"Cultivar; Isoelectric point; Solubility; Chemistry; Food science; Biology; Botany; Biochemistry; Enzyme","score_opus":0.0652999417282267,"score_gpt":0.20827438357788589,"score_spread":0.14297444184965918,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1038630823","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9952971,0.00084873405,0.00000916654,0.0032042183,0.0001277542,0.0003061592,0.00002169354,0.000092473885,0.000092700546],"genre_scores_gemma":[0.99975574,0.000008451509,0.000060458544,0.000032341704,0.0000674509,0.00003237886,0.0000030513413,6.0176114e-7,0.00003950655],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99880725,0.00003169444,0.00019697293,0.0003667732,0.00034184038,0.00025543888],"domain_scores_gemma":[0.99953717,0.000013788736,0.000100493366,0.0000935586,0.00016579202,0.0000891768],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032555856,0.00011852066,0.0001829536,0.000043723154,0.0001602963,0.0000399289,0.00042390713,0.00017495904,0.000015017497],"category_scores_gemma":[0.00020474925,0.000039921702,0.000026116597,0.00042356495,0.0010444676,0.00015605094,0.0002852577,0.00012323027,0.000013301939],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000024945582,0.00004368788,0.00066935935,0.0000031840204,0.0000059763897,2.7330813e-7,0.00005801796,2.5628296e-7,0.9843946,0.00088915834,0.000039851435,0.013870685],"study_design_scores_gemma":[0.00013439143,0.001274989,0.0044005294,0.000038292517,0.0000033540186,0.000007159272,0.0010022,0.00009773628,0.98912156,0.0018867044,0.0019075262,0.00012555436],"about_ca_topic_score_codex":0.00028531358,"about_ca_topic_score_gemma":0.00019259298,"teacher_disagreement_score":0.013745131,"about_ca_system_score_codex":0.00003489094,"about_ca_system_score_gemma":0.000036993635,"threshold_uncertainty_score":0.38483843},"labels":[],"label_agreement":null},{"id":"W1149600784","doi":"10.1016/j.foodres.2015.08.012","title":"Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates","year":2015,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":255,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Saskatchewan Canola Development Commission","keywords":"Pea protein; Solubility; Isoelectric point; Canola; Soy protein; Chemistry; Surface tension; Rheology; Emulsion; Chemical engineering; Food science; Plant protein; Chromatography; Organic chemistry; Materials science","score_opus":0.24866092842122794,"score_gpt":0.34735431359083235,"score_spread":0.09869338516960441,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1149600784","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9922444,0.00020321306,0.000010400821,0.005824315,0.000080304635,0.001177772,0.000081794,0.000013448962,0.00036433077],"genre_scores_gemma":[0.99900585,0.0000022944312,0.000007390147,0.00000908008,0.0004287485,0.00035465477,0.000012508762,0.0000018039897,0.00017766617],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99845237,0.00054090103,0.00018981885,0.0002054698,0.00041852656,0.0001929109],"domain_scores_gemma":[0.9983843,0.0011514026,0.000073975774,0.00006694937,0.00026406188,0.00005930316],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0025420734,0.00009963137,0.00012556033,0.000025164309,0.00030019225,0.00015455946,0.00044667852,0.00006179404,0.00000883165],"category_scores_gemma":[0.00164209,0.000028867671,0.000045279736,0.00010088915,0.00032993805,0.00009930799,0.00029269993,0.00034884206,0.0000048803413],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0009950635,0.00010070793,0.010776692,0.00010594285,0.00026273564,3.0371197e-7,0.0018263356,0.0000027579163,0.9243562,0.0028873303,0.0028659266,0.055819985],"study_design_scores_gemma":[0.00078407774,0.007358811,0.0034597332,0.0005808327,0.000016605176,0.000004590296,0.0019629356,0.0011501433,0.9689691,0.0050915643,0.010399927,0.00022165453],"about_ca_topic_score_codex":0.00016811221,"about_ca_topic_score_gemma":0.000096055526,"teacher_disagreement_score":0.05559833,"about_ca_system_score_codex":0.0000427026,"about_ca_system_score_gemma":0.000014716073,"threshold_uncertainty_score":0.23088662},"labels":[],"label_agreement":null},{"id":"W1154397122","doi":"10.1007/s10068-015-0155-3","title":"Formation and functionality of canola protein isolate with both high- and low-methoxyl pectin under associative conditions","year":2015,"lang":"en","type":"article","venue":"Food Science and Biotechnology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Pectin; Chemistry; Canola; Solubility; Coacervate; Rheology; Pea protein; Titration; Mixing (physics); Biopolymer; Shear thinning; Viscosity; Chromatography; Food science; Chemical engineering; Organic chemistry; Thermodynamics; Polymer","score_opus":0.03131774491260524,"score_gpt":0.23795846020538486,"score_spread":0.2066407152927796,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1154397122","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953522,0.00014339644,0.000086768305,0.003819962,0.000033304048,0.0003543929,0.000055435103,0.000050098148,0.000104412],"genre_scores_gemma":[0.9996406,0.000009723239,0.00022307705,0.000055955137,0.000017647892,0.000026624892,0.0000041817025,5.5155834e-7,0.00002165057],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990682,0.000055079858,0.00015211086,0.00027614261,0.00025355685,0.00019492615],"domain_scores_gemma":[0.9994769,0.000044051445,0.00015815278,0.000054853208,0.00018941512,0.00007664158],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007502861,0.00009296716,0.00015734539,0.000050234754,0.00027589532,0.000044773413,0.00012499816,0.0001548137,0.000003599285],"category_scores_gemma":[0.00015181558,0.000038242342,0.000008825781,0.00056619453,0.0010165488,0.00031042998,0.000119829994,0.000119904966,9.650563e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000034144286,0.00003958255,0.0016111375,0.0000137476245,0.000014511699,5.7332807e-7,0.00018210524,8.4329923e-7,0.97301406,0.018947132,0.000027474774,0.0061146636],"study_design_scores_gemma":[0.0013479571,0.011172167,0.24293992,0.0001594534,0.000039175127,0.00018537512,0.012538112,0.00048695825,0.6760927,0.053192154,0.0012174775,0.00062855723],"about_ca_topic_score_codex":0.00033045662,"about_ca_topic_score_gemma":0.00093342905,"teacher_disagreement_score":0.2969214,"about_ca_system_score_codex":0.00005210996,"about_ca_system_score_gemma":0.000049666745,"threshold_uncertainty_score":0.37455165},"labels":[],"label_agreement":null},{"id":"W1187516439","doi":"10.1016/j.foodres.2015.08.010","title":"Impact of calcium on the interactions between epigallocatechin-3-gallate and β-lactoglobulin","year":2015,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Université Laval","funders":"","keywords":"Calcium; Chemistry; Gallate; Zeta potential; Epigallocatechin gallate; Beta-lactoglobulin; Particle size; Food science; Biophysics; Biochemistry; Nuclear chemistry; Antioxidant; Nanotechnology; Whey protein; Organic chemistry; Materials science; Physical chemistry; Polyphenol; Nanoparticle; Biology","score_opus":0.4280150815603172,"score_gpt":0.4448244112465593,"score_spread":0.016809329686242103,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1187516439","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9856622,0.000036086527,0.0000068721797,0.0050696856,0.0001558844,0.00025213137,0.00015912838,0.000018858836,0.008639146],"genre_scores_gemma":[0.99908125,0.0000033666993,0.000011907544,0.000015458743,0.00044460458,0.000027471377,0.000025474828,0.0000010877696,0.00038935748],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9983839,0.0002737422,0.00020058297,0.0001853944,0.00074215606,0.00021422356],"domain_scores_gemma":[0.99864924,0.000659294,0.00007033082,0.000080115184,0.00040683176,0.00013418143],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013945777,0.000083767634,0.000108662134,0.00004572084,0.00011319341,0.00008140188,0.0005238359,0.00005191843,0.00028620823],"category_scores_gemma":[0.00065582123,0.000026015203,0.00007364175,0.00020799399,0.00014435698,0.00009550532,0.00022290938,0.0003525589,0.00008648407],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010664883,0.0009774811,0.37525994,0.000022127639,0.0016473703,0.000016054864,0.0015257699,0.00012983952,0.40893483,0.030904274,0.06641411,0.1131017],"study_design_scores_gemma":[0.0007485606,0.009322779,0.8663838,0.00020007479,0.0000110417,0.000036932983,0.0009563057,0.0008337922,0.039803125,0.018920587,0.062393256,0.00038977445],"about_ca_topic_score_codex":0.00091580854,"about_ca_topic_score_gemma":0.00022003711,"teacher_disagreement_score":0.49112383,"about_ca_system_score_codex":0.00012813754,"about_ca_system_score_gemma":0.00003546142,"threshold_uncertainty_score":0.31337795},"labels":[],"label_agreement":null},{"id":"W135297964","doi":"10.1016/b978-0-12-374407-4.00338-1","title":"Milk Lipids | Buttermilk and Milk Fat Globule Membrane Fractions","year":2011,"lang":"en","type":"book-chapter","venue":"Encyclopedia of Dairy Sciences","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Food science; Globules of fat; Pasteurization; Chemistry; Skimmed milk; Modified milk ingredients; Homogenization (climate); Flavor; Dairy industry; Milk fat; Biology","score_opus":0.03414407522601203,"score_gpt":0.23168877784074118,"score_spread":0.19754470261472915,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W135297964","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.07077128,0.0033980955,0.0000037176135,0.00051615335,0.0015414178,0.0005947476,0.00026810772,0.000110426445,0.9227961],"genre_scores_gemma":[0.48106202,0.012041357,0.0012939244,0.00038460575,0.0037994345,0.0000816998,0.000107579785,0.000014433845,0.5012149],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9972023,0.000062049156,0.00065314036,0.0008566018,0.0007863471,0.0004395715],"domain_scores_gemma":[0.9986419,0.0002834587,0.0005431628,0.0002028312,0.00011731599,0.00021129784],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00055134814,0.0004476045,0.0006199679,0.00007844613,0.0004986226,0.00007536339,0.0010128198,0.00043426224,0.001453628],"category_scores_gemma":[0.00008150226,0.00019271838,0.00019908685,0.00017440916,0.0011238998,0.00037719196,0.00032096368,0.00034258427,0.00016049798],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00025272404,0.00074033416,0.018769002,0.00083151105,0.00065037457,0.00016687078,0.0045043337,0.00001352665,0.1171826,0.1499087,0.06751563,0.6394644],"study_design_scores_gemma":[0.0001402821,0.000903719,0.0027448426,0.00030709873,0.00007067484,0.000050059323,0.00017858534,0.0000069025805,0.0022328116,0.01286709,0.97971666,0.0007812978],"about_ca_topic_score_codex":0.0007464519,"about_ca_topic_score_gemma":0.00072609005,"teacher_disagreement_score":0.912201,"about_ca_system_score_codex":0.000028009805,"about_ca_system_score_gemma":0.000051714676,"threshold_uncertainty_score":0.9994592},"labels":[],"label_agreement":null},{"id":"W1456062647","doi":"10.1016/j.cofs.2015.08.005","title":"Naturally occurring nanoparticles in food","year":2015,"lang":"en","type":"article","venue":"Current Opinion in Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":47,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Nanotechnology; Nanomaterials; Nanoparticle; Micelle; Homogenization (climate); Chemistry; Food supply; Ingredient; Food science; Materials science; Biology; Organic chemistry","score_opus":0.17620025245827867,"score_gpt":0.3317643324186183,"score_spread":0.15556407996033964,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1456062647","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99164164,0.0031530005,0.0000017379768,0.00030621715,0.004149654,0.00036593634,0.000014625498,0.00006177431,0.00030540573],"genre_scores_gemma":[0.99963754,0.000018175864,0.00003954241,0.000022185703,0.0002246574,0.00005049151,0.000004246374,8.7876566e-7,0.0000022693664],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9976816,0.000104591825,0.00039930464,0.0005335238,0.00070482446,0.00057611516],"domain_scores_gemma":[0.9993744,0.000067341774,0.00010803061,0.000120924014,0.00011032893,0.00021899948],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015117334,0.00015602307,0.00018235658,0.00008904259,0.0001234329,0.00014518455,0.00095636747,0.000058188118,0.000009259222],"category_scores_gemma":[0.00041240372,0.00007038284,0.000039952418,0.0018436263,0.00024102199,0.0005893535,0.00031280337,0.00024041858,0.00004719304],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000116508585,0.0010516716,0.25335106,0.00014998333,0.000008149098,0.000003165965,0.003693038,0.0003786085,0.4129838,0.018573243,0.0014290309,0.30826175],"study_design_scores_gemma":[0.003942599,0.008683724,0.6550954,0.0031571256,0.0000043036566,0.00007963904,0.006655825,0.004961373,0.12667724,0.020506985,0.1671601,0.0030757019],"about_ca_topic_score_codex":0.000060482886,"about_ca_topic_score_gemma":0.00037311856,"teacher_disagreement_score":0.4017443,"about_ca_system_score_codex":0.00018182772,"about_ca_system_score_gemma":0.00008422826,"threshold_uncertainty_score":0.2870129},"labels":[],"label_agreement":null},{"id":"W1493586422","doi":"10.1533/9781845697198.3.371","title":"Molecular understanding of the interaction of dairy proteins with other food biopolymers","year":2009,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Biopolymer; Texture (cosmology); Mixing (physics); Chemistry; Food science; Dairy industry; Biochemical engineering; Computer science; Physics; Artificial intelligence; Engineering; Organic chemistry; Polymer","score_opus":0.03831960810907921,"score_gpt":0.223790057489587,"score_spread":0.18547044938050777,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1493586422","genre_codex":"other","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.015339886,0.00049500976,0.0000060371426,0.00013231492,0.00013610006,0.00126945,0.000058176105,0.000027405888,0.9825356],"genre_scores_gemma":[0.85437506,0.0000048188977,0.000032165935,0.00007804636,0.0000990826,0.0000209778,0.000004462257,0.000006074104,0.14537929],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9987237,0.000055251323,0.00038060965,0.00027389976,0.00040290676,0.00016364688],"domain_scores_gemma":[0.99904084,0.000032693482,0.0006392535,0.00018982816,0.00005756769,0.00003980189],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001521874,0.0002542692,0.0003742461,0.000026285516,0.000076906486,0.000016413389,0.0003827399,0.00021594466,0.0000683346],"category_scores_gemma":[0.0000069008897,0.000081543985,0.00022660913,0.000033797234,0.00021139756,0.00003091959,0.00007291319,0.00024034799,0.0000031358288],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000809797,0.00002453716,0.000021899657,0.000095798845,0.0002319571,0.0000025156778,0.00017939338,0.00000242137,0.14338598,0.01717121,0.000006308562,0.83879703],"study_design_scores_gemma":[0.000625015,0.0050184065,0.00011833331,0.007270476,0.00032839624,0.000063569845,0.00083427795,0.0000054837114,0.35171556,0.03105378,0.6016861,0.0012805624],"about_ca_topic_score_codex":0.000007986422,"about_ca_topic_score_gemma":0.00021532623,"teacher_disagreement_score":0.8390352,"about_ca_system_score_codex":0.000089065405,"about_ca_system_score_gemma":0.000023204324,"threshold_uncertainty_score":0.3325267},"labels":[],"label_agreement":null},{"id":"W1501238222","doi":"10.1002/9781444323351.ch4","title":"Emulsion Delivery Systems for Functional Foods","year":2010,"lang":"en","type":"other","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Emulsion; Delivery system; Computer science; Process engineering; Chemical engineering; Engineering; Biomedical engineering","score_opus":0.03629841997531318,"score_gpt":0.21987767162565464,"score_spread":0.18357925165034145,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1501238222","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0019091354,0.003256629,0.00030325705,0.00021237621,0.006869178,0.0025012712,0.0005577879,0.0007685382,0.98362184],"genre_scores_gemma":[0.018996086,0.000045898727,0.00015685929,0.00006627235,0.0048040445,0.00031798374,0.00033584618,0.000015128188,0.97526187],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9989753,0.000034631525,0.00018804087,0.0003500115,0.00023188951,0.00022012237],"domain_scores_gemma":[0.9995416,0.00009417324,0.00015708055,0.00008311172,0.000052755375,0.000071276496],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00013859116,0.00020114012,0.0002510389,0.000014365094,0.00009196948,0.0000651085,0.00025236464,0.00062249077,0.0040772352],"category_scores_gemma":[0.000020787063,0.00006132043,0.00013903942,0.00006919339,0.000029050776,0.000024767889,0.000056163986,0.0001467962,0.00028100377],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000012220554,0.000026840364,0.000039565646,0.000049483548,0.00003070662,4.780018e-7,0.0000011417235,3.6669041e-7,0.033643175,0.0009424628,0.9479319,0.017321672],"study_design_scores_gemma":[0.00008377203,0.00015543636,0.00010707083,0.00007065558,0.00000950199,0.0000057258094,0.000025650648,0.000050844315,0.0002084018,0.000035803325,0.9990333,0.0002138396],"about_ca_topic_score_codex":0.0013974686,"about_ca_topic_score_gemma":0.002253256,"teacher_disagreement_score":0.051101413,"about_ca_system_score_codex":0.000017718161,"about_ca_system_score_gemma":0.000005453514,"threshold_uncertainty_score":0.99683315},"labels":[],"label_agreement":null},{"id":"W1513360693","doi":"10.1111/j.1745-4603.2012.00357.x","title":"GELATION OF MIXTURES OF SOYMILK AND RECONSTITUTED SKIM MILK SUBJECTED TO COMBINED ACID AND RENNET","year":2012,"lang":"en","type":"article","venue":"Journal of Texture Studies","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Rennet; Isoelectric point; Chemistry; Skimmed milk; Food science; Chymosin; Soy protein; Chromatography; Texture (cosmology); Network structure; Casein; Chemical engineering; Organic chemistry","score_opus":0.03554520338008575,"score_gpt":0.27101272805171744,"score_spread":0.23546752467163168,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1513360693","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9804682,0.018059736,0.000004379418,0.00089805335,0.00024787596,0.00015119024,0.000015247949,0.000005075635,0.00015020792],"genre_scores_gemma":[0.99901336,0.00040496033,0.00031177248,0.00003394106,0.00020369985,0.0000018407095,0.000001191217,6.194072e-7,0.000028621704],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991058,0.00008747695,0.0004275982,0.0000775236,0.00017543012,0.00012615058],"domain_scores_gemma":[0.99901086,0.0001660903,0.00043389818,0.000033620116,0.00028246484,0.00007305652],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004959026,0.00010037706,0.00038910075,0.000033222943,0.00007135887,0.000008092361,0.00009041274,0.00006967537,0.000008854741],"category_scores_gemma":[0.00043023314,0.00003601981,0.000051330928,0.00015892538,0.00012108153,0.00013786076,0.00007103646,0.00009741453,3.9952934e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002063037,0.000073354546,0.050011296,0.0000687035,0.00023825385,0.0000015391498,0.0018557189,9.1317656e-7,0.9285617,0.00015015915,0.0025008074,0.016331254],"study_design_scores_gemma":[0.00070048915,0.0021092624,0.81841123,0.00048921455,0.00012674175,0.00013385125,0.003824703,0.000002558695,0.16870582,0.00094175996,0.0043253135,0.00022903092],"about_ca_topic_score_codex":0.000019380077,"about_ca_topic_score_gemma":0.00009578044,"teacher_disagreement_score":0.76839995,"about_ca_system_score_codex":0.0000119876295,"about_ca_system_score_gemma":0.0000051229604,"threshold_uncertainty_score":0.14688452},"labels":[],"label_agreement":null},{"id":"W1525076033","doi":"10.1111/1750-3841.12747","title":"Predictive Response Surface Model for Heat‐Induced Rheological Changes and Aggregation of Whey Protein Concentrate","year":2015,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agropur cooperative; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rheology; Whey protein; Ingredient; Food science; Denaturation (fissile materials); Response surface methodology; Viscosity; Chemistry; Dynamic modulus; Viscoelasticity; Dynamic mechanical analysis; Dairy industry; Whey protein isolate; Rheometry; Materials science; Chromatography; Composite material; Polymer; Organic chemistry","score_opus":0.10765171866693668,"score_gpt":0.2829255186141702,"score_spread":0.17527379994723352,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1525076033","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969504,0.00030952995,0.00038680164,0.0016524773,0.000112094414,0.00052036956,0.00002668674,0.000008950916,0.000032729946],"genre_scores_gemma":[0.9989379,0.0000068023583,0.00091147237,0.000027354887,0.00007696105,0.000008192518,3.337246e-7,6.3218476e-7,0.00003036469],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99852073,0.00016317403,0.0003293041,0.00019108114,0.0005619558,0.00023374669],"domain_scores_gemma":[0.9984651,0.00013075459,0.00037643482,0.000050470026,0.0007674845,0.00020973996],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003909461,0.00009629176,0.0002343457,0.00002659211,0.00012631236,0.00005182146,0.0003810362,0.00007291455,0.0000016975716],"category_scores_gemma":[0.0011109562,0.000036811525,0.000044314827,0.00030627396,0.00032781024,0.0003568845,0.00006908109,0.00011296161,3.1852338e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000986714,0.000037442664,0.00024779516,0.00000485103,0.000006088125,9.786379e-7,0.00046103747,0.00035445968,0.99565244,0.0002595421,0.000018951472,0.0019696944],"study_design_scores_gemma":[0.0008654728,0.018135661,0.0044409838,0.00017572351,0.000014749462,0.000079686244,0.001125826,0.055968177,0.9147131,0.0042088577,0.00008303458,0.0001887409],"about_ca_topic_score_codex":0.000011564972,"about_ca_topic_score_gemma":0.000035018424,"teacher_disagreement_score":0.08093936,"about_ca_system_score_codex":0.00006891244,"about_ca_system_score_gemma":0.00017585867,"threshold_uncertainty_score":0.15011305},"labels":[],"label_agreement":null},{"id":"W1534001241","doi":"10.1002/9781118504956.ch5","title":"Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions","year":2014,"lang":"en","type":"other","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Health food; Food preparation; Ingredient; Business; Chemistry; Food processing","score_opus":0.0332115765390426,"score_gpt":0.2477548340006674,"score_spread":0.21454325746162478,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1534001241","genre_codex":"other","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.11325756,0.020041784,0.0019640825,0.0059743114,0.00062178797,0.010163926,0.0023680546,0.0013246875,0.8442838],"genre_scores_gemma":[0.89604986,0.00018098253,0.000966344,0.0015700131,0.00080958765,0.000403631,0.00009596185,0.000039770057,0.09988388],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99911934,0.000044668075,0.00019065908,0.000354193,0.00008569414,0.00020542975],"domain_scores_gemma":[0.9995879,0.000061919214,0.00016509058,0.00007760163,0.000008336881,0.00009914511],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016661307,0.00018326408,0.0002803214,0.000033760887,0.000097714845,0.00004516271,0.00015982245,0.00018782401,0.00014638329],"category_scores_gemma":[0.000010501254,0.000058616686,0.00002391708,0.00012809584,0.00007847142,0.000017634044,0.00010464762,0.000112189184,0.000010645636],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000021166776,0.0011102919,0.07419089,0.00071481004,0.00021935014,4.8332055e-7,0.002292199,3.4109954e-7,0.062637895,0.01767922,0.2178849,0.62324846],"study_design_scores_gemma":[0.00017347958,0.00019431835,0.009334379,0.00029939224,0.0000021558578,0.000004495566,0.0003299377,0.000012693874,0.00004842082,0.00027567078,0.9890795,0.00024559806],"about_ca_topic_score_codex":0.0025553487,"about_ca_topic_score_gemma":0.013844497,"teacher_disagreement_score":0.78279227,"about_ca_system_score_codex":0.000015309854,"about_ca_system_score_gemma":0.0000046513046,"threshold_uncertainty_score":0.7725554},"labels":[],"label_agreement":null},{"id":"W1543466475","doi":"10.6000/1927-3037/2012.01.03.07","title":"Enzyme Encapsulation by Static Mixer Method for Hydrolysis of Lactose","year":2012,"lang":"en","type":"article","venue":"International Journal of Biotechnology for Wellness Industries","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Lactose; Encapsulation (networking); Chemistry; Hydrolysis; Enzymatic hydrolysis; Enzyme; Chromatography; Chemical engineering; Biochemistry; Computer science; Engineering","score_opus":0.027087731464232247,"score_gpt":0.29220652594539487,"score_spread":0.2651187944811626,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1543466475","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9594174,0.00066585065,0.030360304,0.0076429816,0.0010855234,0.00036710378,0.00040991174,0.000024840385,0.000026071097],"genre_scores_gemma":[0.9982657,0.000027137152,0.0010701349,0.0000582766,0.00038421867,0.000032709813,0.00004742154,0.0000022286472,0.00011219085],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99870217,0.00006374286,0.00061110867,0.000116189425,0.00029065556,0.0002161341],"domain_scores_gemma":[0.9982753,0.0005575622,0.0008561482,0.000053182728,0.00020754311,0.00005028067],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009637977,0.00012293736,0.00029600572,0.000094018855,0.00006812371,0.00002217086,0.00057658285,0.00042123662,0.00005340549],"category_scores_gemma":[0.00061937096,0.000057452347,0.00015483104,0.0001813567,0.000115323994,0.00027156348,0.000055041794,0.00018837438,0.0000015755782],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00020544535,0.00015730431,0.0009406464,0.000010410525,0.00024802447,5.2818984e-7,0.00008703015,0.000029810362,0.45437637,0.003017626,0.0033237368,0.5376031],"study_design_scores_gemma":[0.00035788343,0.00035420817,0.00021698455,0.000035042405,0.00004097682,0.000038078604,0.00047593476,0.00018256491,0.90581113,0.0018232861,0.090562776,0.00010114907],"about_ca_topic_score_codex":0.000041116535,"about_ca_topic_score_gemma":0.000008073584,"teacher_disagreement_score":0.53750193,"about_ca_system_score_codex":0.000062511754,"about_ca_system_score_gemma":0.000021815988,"threshold_uncertainty_score":0.32489628},"labels":[],"label_agreement":null},{"id":"W1544866754","doi":"10.1038/71286","title":"Transient non-native secondary structures during the refolding of alpha-lactalbumin detected by infrared spectroscopy.","year":2000,"lang":"en","type":"article","venue":"Nature Structural Biology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":116,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"National Research Council Canada","keywords":"Chemistry; Protein secondary structure; Absorbance; Protein folding; Native state; Fourier transform infrared spectroscopy; Folding (DSP implementation); Calcium; Crystallography; Biophysics; Infrared spectroscopy; Biochemistry; Chromatography; Organic chemistry; Biology; Chemical engineering","score_opus":0.004493339754242435,"score_gpt":0.22995065655865424,"score_spread":0.2254573168044118,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1544866754","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9945159,0.001723873,6.153855e-7,0.0003515859,0.00038020627,0.00052972214,0.0005048922,0.00006814122,0.0019250388],"genre_scores_gemma":[0.999006,0.000031331096,0.00009444389,0.00013160729,0.00030552995,0.00001832918,0.00014709229,0.0000030334243,0.00026267048],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99812907,0.00024880044,0.00043529188,0.00049136777,0.00021000426,0.00048545917],"domain_scores_gemma":[0.9992986,0.00016625514,0.00021510063,0.00015866838,0.000082043356,0.00007936083],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0001467706,0.00031260998,0.00040338852,0.0000252624,0.0003338521,0.000031647458,0.00071467756,0.00059742306,0.001901206],"category_scores_gemma":[0.00005284207,0.00010262379,0.00015843559,0.00037402526,0.00029948956,0.00011132667,0.00006589241,0.00094005547,0.0000050305125],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016601502,0.000004995185,0.0005470916,0.000013358442,0.000054721444,0.0000021481571,0.00020403662,0.0000022569031,0.9797888,0.00009314787,0.00028447105,0.018839002],"study_design_scores_gemma":[0.00044281266,0.00048200865,0.21141422,0.000021536687,0.000016183876,0.00006549764,0.00021517446,0.000026207863,0.77778435,0.0024858916,0.0067147706,0.00033132234],"about_ca_topic_score_codex":0.00018844893,"about_ca_topic_score_gemma":0.0001869435,"teacher_disagreement_score":0.21086712,"about_ca_system_score_codex":0.00006912383,"about_ca_system_score_gemma":0.0000148730915,"threshold_uncertainty_score":0.9990112},"labels":[],"label_agreement":null},{"id":"W1545231985","doi":"10.20870/productions-animales.2010.23.2.3296","title":"Structure, propriétés et minéralisation de la coquille de l’œuf : rôle de la matrice organique dans le contrôle de sa fabrication","year":2011,"lang":"fr","type":"article","venue":"INRAE Productions Animales","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"","keywords":"Molecular biology; Chemistry; Humanities; Physics; Art; Biology","score_opus":0.027960393529740574,"score_gpt":0.2656150095218891,"score_spread":0.23765461599214852,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1545231985","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98337466,0.0034351344,0.0028167034,0.005253853,0.00034405684,0.00081994175,0.00013089972,0.00019148232,0.0036332896],"genre_scores_gemma":[0.98434293,0.00028360725,0.011921377,0.00010228031,0.0009629687,0.00014575885,0.00003533825,0.000012861633,0.0021928663],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9961498,0.0021046815,0.00041691287,0.00055437675,0.0001973825,0.0005768487],"domain_scores_gemma":[0.9987909,0.00023196546,0.00031026607,0.00022961051,0.00026280453,0.00017446207],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0021730266,0.00027009664,0.00025497234,0.000057355057,0.0005842333,0.00020931453,0.0004452472,0.00046103657,0.00029998078],"category_scores_gemma":[0.00092396315,0.0001757713,0.00010204108,0.0005914675,0.0006160943,0.00043502534,0.000107841006,0.00042844078,0.000033333105],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000621517,0.0003497446,0.031719565,0.00009679561,0.000051543808,0.00000976741,0.004588861,0.000052502495,0.91129786,0.045045212,0.001963741,0.004762262],"study_design_scores_gemma":[0.00032333372,0.0004714723,0.38236177,0.00012518773,0.00010868225,0.0012919966,0.0056326357,0.00027596042,0.53360254,0.026716834,0.048544183,0.0005454354],"about_ca_topic_score_codex":0.012541051,"about_ca_topic_score_gemma":0.001299982,"teacher_disagreement_score":0.37769532,"about_ca_system_score_codex":0.00050483923,"about_ca_system_score_gemma":0.00041317937,"threshold_uncertainty_score":0.9940345},"labels":[],"label_agreement":null},{"id":"W1549181262","doi":"10.1111/j.1745-4530.2009.00546.x","title":"EFFECT OF HIGH‐PRESSURE HOMOGENIZATION ON THE FUNCTIONAL PROPERTY OF PEANUT PROTEIN","year":2010,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":82,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Solubility; Chemistry; Food science; Microstructure; Homogenization (climate); Differential scanning calorimetry; Protein isolate; Scanning electron microscope; Pea protein; Chemical engineering; Chromatography; Materials science; Organic chemistry; Biology; Crystallography; Composite material","score_opus":0.00883462711940063,"score_gpt":0.18285100070650695,"score_spread":0.1740163735871063,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1549181262","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99892575,0.00017183064,0.000073019684,0.00018601373,0.00023359097,0.0003092349,0.000008728077,0.000011648963,0.000080216836],"genre_scores_gemma":[0.999563,0.000001435242,0.000041418283,0.0000037919656,0.00034072803,0.000016184958,0.0000012822646,0.0000017540929,0.00003043191],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99904776,0.000049541566,0.00033512776,0.00008114676,0.00038223676,0.00010416354],"domain_scores_gemma":[0.9991598,0.00014097226,0.00035925332,0.000052615505,0.00024991663,0.000037431237],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00072626164,0.000105130806,0.00021548852,0.000025503843,0.000041913303,0.000015409301,0.00027105268,0.00007464313,0.00004402893],"category_scores_gemma":[0.00039284988,0.000027698978,0.0000874264,0.00020834543,0.000022986309,0.00010883207,0.000019714475,0.0002838138,7.8132405e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012017834,0.000039991937,0.00020057752,0.00021514356,0.00006870751,6.245883e-7,0.000040987015,0.003109546,0.98894817,0.00031897987,0.000021344593,0.0069157477],"study_design_scores_gemma":[0.00018726302,0.0029783796,0.0021580125,0.00022201602,0.00003190457,0.000026140753,0.000016284761,0.0004432709,0.99307835,0.00006451953,0.0007135001,0.00008038082],"about_ca_topic_score_codex":0.0000060717575,"about_ca_topic_score_gemma":0.0000041658213,"teacher_disagreement_score":0.0068353666,"about_ca_system_score_codex":0.0000054597162,"about_ca_system_score_gemma":0.0000131177285,"threshold_uncertainty_score":0.12330455},"labels":[],"label_agreement":null},{"id":"W1565488774","doi":"10.1002/0471142913.fab0502s09","title":"Measurement of Protein Hydrophobicity","year":2003,"lang":"en","type":"article","venue":"Current Protocols in Food Analytical Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Chemistry; Chromatography; Partition (number theory)","score_opus":0.0880060379454204,"score_gpt":0.2977840160960524,"score_spread":0.20977797815063198,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1565488774","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9609728,0.00034852762,0.000019805138,0.00007156736,0.000042364027,0.027782686,0.000024076107,0.000061317194,0.010676846],"genre_scores_gemma":[0.97865444,9.137089e-7,0.000025159803,0.0000039971114,0.00007544471,0.021199254,0.000003537237,0.0000017162382,0.000035515783],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976654,0.00013036834,0.00064223364,0.00043301773,0.0007380273,0.00039095047],"domain_scores_gemma":[0.9992935,0.00002845692,0.00019217552,0.00017446099,0.00016204872,0.00014936038],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00090537185,0.00022114626,0.0003747169,0.000010912991,0.000048929094,0.00002958297,0.00041951437,0.00014556399,0.00030544438],"category_scores_gemma":[0.0005282763,0.00010037109,0.0001562555,0.00042387855,0.000112666115,0.00006298032,0.000075112606,0.00032435523,0.000012366789],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005240957,0.0009946119,0.00425735,0.00064905995,0.000022421647,0.0000024114067,0.000010413069,0.0000045573875,0.98299646,0.0009778733,0.00005199,0.009980418],"study_design_scores_gemma":[0.0005031349,0.00035572334,0.0008576859,0.00093417667,0.000006197204,0.000003947818,0.000031184474,0.000093405804,0.9628202,0.001476907,0.032589428,0.0003280393],"about_ca_topic_score_codex":0.0000068416366,"about_ca_topic_score_gemma":0.000013762829,"teacher_disagreement_score":0.032537438,"about_ca_system_score_codex":0.00014308252,"about_ca_system_score_gemma":0.00004999788,"threshold_uncertainty_score":0.40930146},"labels":[],"label_agreement":null},{"id":"W1572010679","doi":"10.1016/j.colsurfb.2015.08.035","title":"Surface pressure affects B-hordein network formation at the air–water interface in relation to gastric digestibility","year":2015,"lang":"en","type":"article","venue":"Colloids and Surfaces B Biointerfaces","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Innovates Bio Solutions; Canada Foundation for Innovation; Alberta Barley; Canada Research Chairs; Alberta Crop Industry Development Fund","keywords":"Hordein; Surface pressure; Monolayer; Chemical engineering; Surface tension; Materials science; Intermolecular force; Adsorption; Chemistry; Composite material; Chemical physics; Nanotechnology; Organic chemistry; Thermodynamics; Biochemistry; Molecule","score_opus":0.026423962917724544,"score_gpt":0.23626350899903414,"score_spread":0.2098395460813096,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1572010679","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99083877,0.003727152,0.000047851907,0.0027920578,0.0003729921,0.0012872602,0.00003189351,0.00008750746,0.00081450574],"genre_scores_gemma":[0.9974252,0.000036981877,0.000117632386,0.00008666481,0.00008417377,0.00003266557,0.000021615318,0.0000033020606,0.0021917364],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9977674,0.0004579043,0.00040809892,0.0004985422,0.0003449041,0.0005231568],"domain_scores_gemma":[0.99915624,0.00022264742,0.00012043223,0.0001779012,0.00009380096,0.00022899636],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017400687,0.00027413337,0.0003243656,0.000019671168,0.0002840586,0.00017250948,0.00037058262,0.00016026558,0.00006411524],"category_scores_gemma":[0.00013193054,0.000095479496,0.000053888496,0.00045115192,0.00010621485,0.000391583,0.00048612076,0.00019339062,0.00011746503],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010313798,0.00015384506,0.28841305,0.00010161111,0.00006615329,0.000005481975,0.003688318,0.13819195,0.54471236,0.00004028694,0.016577322,0.0070182304],"study_design_scores_gemma":[0.0019620555,0.0047710836,0.49615034,0.00073246774,0.00009274465,0.00009558553,0.0054880306,0.021454366,0.23886143,0.00091115467,0.22762541,0.0018553147],"about_ca_topic_score_codex":0.00069613225,"about_ca_topic_score_gemma":0.007838992,"teacher_disagreement_score":0.30585095,"about_ca_system_score_codex":0.0001456669,"about_ca_system_score_gemma":0.000012294311,"threshold_uncertainty_score":0.43743417},"labels":[],"label_agreement":null},{"id":"W1575810383","doi":"10.1111/1750-3841.12805","title":"Heat‐Induced Gelation Mechanism of Blood Plasma Modulated by Cysteine","year":2015,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Chemistry; Cysteine; Sodium dodecyl sulfate; Gel electrophoresis; Globulin; Circular dichroism; Protein secondary structure; Albumin; Blood proteins; Polyacrylamide gel electrophoresis; Chromatography; Disulfide bond; Biophysics; Crystallography; Biochemistry; Enzyme","score_opus":0.04797075146367276,"score_gpt":0.23773980000057435,"score_spread":0.18976904853690157,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1575810383","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99823654,0.00016024527,0.000036737765,0.00048551493,0.0004823653,0.00013841958,0.000011102528,0.000012694727,0.00043637835],"genre_scores_gemma":[0.999642,0.0000032869925,0.00018438057,0.000022164963,0.00011691228,0.0000012793892,9.382551e-7,7.552454e-7,0.000028284425],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99790514,0.0000820944,0.00055478304,0.00017328256,0.0010471505,0.00023752908],"domain_scores_gemma":[0.99864435,0.000050779785,0.0003572795,0.000074670745,0.0006320712,0.000240851],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001958034,0.000105538646,0.0002483187,0.000052746833,0.0001113136,0.000054504577,0.00068382407,0.00007781514,0.000012804788],"category_scores_gemma":[0.0003114488,0.00004067888,0.00007548257,0.0007822479,0.00010454882,0.000509838,0.00007527545,0.00015336486,0.0000049656715],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022325567,0.00007608578,0.00008611162,0.0000021671688,0.000012898247,0.0000026340783,0.00008517598,0.000028442393,0.9976844,0.0003222282,0.00008231652,0.0015952137],"study_design_scores_gemma":[0.00045225586,0.005785915,0.0005289187,0.000054867785,0.000018236113,0.00018708152,0.0002525896,0.0010123319,0.99009097,0.0013075584,0.00019615318,0.00011314954],"about_ca_topic_score_codex":0.000058052738,"about_ca_topic_score_gemma":0.000021892796,"teacher_disagreement_score":0.0075934585,"about_ca_system_score_codex":0.00005019262,"about_ca_system_score_gemma":0.00009192449,"threshold_uncertainty_score":0.16588366},"labels":[],"label_agreement":null},{"id":"W1577650123","doi":"10.1111/j.1365-2621.2010.02311.x","title":"On the use of ultrafiltration for the concentration and desalting of phosvitin from egg yolk protein concentrate","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Université Laval","funders":"","keywords":"Phosvitin; Diafiltration; Ultrafiltration (renal); Chemistry; Chromatography; Membrane; Permeation; Yolk; Biochemistry; Microfiltration; Food science; Enzyme","score_opus":0.04458903084384961,"score_gpt":0.259998133791,"score_spread":0.2154091029471504,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1577650123","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9932089,0.00006418396,0.0005265854,0.0053642965,0.00039079346,0.00037364184,0.000046979407,0.000007968604,0.000016678918],"genre_scores_gemma":[0.9994082,0.000010742379,0.00039003172,0.000064909254,0.00010747519,0.000014006067,0.0000012559416,6.8113195e-7,0.0000027249946],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99884295,0.000035299578,0.00041872452,0.00012999054,0.0004451981,0.0001278538],"domain_scores_gemma":[0.9976834,0.0007356816,0.0007561816,0.00007017144,0.0007292361,0.000025345058],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00082501414,0.00007142768,0.00012339558,0.00003872275,0.00014304422,0.00007565782,0.0008453771,0.000075966294,0.000015287618],"category_scores_gemma":[0.0016855575,0.000024072508,0.000049415215,0.0002790796,0.00086980796,0.00025811614,0.0000463538,0.00021141801,3.0528716e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005233435,0.000028066881,0.0014545482,8.4751446e-7,0.000020006182,3.622255e-7,0.00007617862,0.000030906438,0.9465737,0.033719152,0.000008318351,0.018035585],"study_design_scores_gemma":[0.00018897711,0.00073761615,0.0036096137,0.00006492227,0.000007223886,0.000023690369,0.00034984964,0.0012243448,0.9838467,0.009250966,0.00064766506,0.00004841071],"about_ca_topic_score_codex":0.00004832292,"about_ca_topic_score_gemma":0.000086221036,"teacher_disagreement_score":0.037273027,"about_ca_system_score_codex":0.000021666267,"about_ca_system_score_gemma":0.000055299795,"threshold_uncertainty_score":0.32048437},"labels":[],"label_agreement":null},{"id":"W1578452467","doi":"10.1002/9781118462157.ch11","title":"Properties and applications of multilayer and nanoscale emulsions","year":2015,"lang":"en","type":"other","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"","keywords":"Nanoscopic scale; Materials science; Nanotechnology","score_opus":0.04851105052368666,"score_gpt":0.2248508690214659,"score_spread":0.17633981849777924,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1578452467","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.011801874,0.013388606,0.000008282596,0.0003324621,0.00007795084,0.0019272066,0.00029519782,0.0002120642,0.9719564],"genre_scores_gemma":[0.18081005,0.00016982864,0.00015843847,0.000026428253,0.00021103484,0.0001430133,0.000018819594,0.0000056479516,0.81845677],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9995385,0.000021899265,0.000104038714,0.0001670895,0.000093950235,0.0000745609],"domain_scores_gemma":[0.9997839,0.000013042723,0.00006910274,0.00004874627,0.000029422225,0.0000558185],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000057941616,0.00009061094,0.00015891348,0.000010734341,0.00003154874,0.000012152294,0.00008941289,0.00013558469,0.00030759955],"category_scores_gemma":[0.000009672712,0.000025677338,0.00001349829,0.000060038867,0.00009829946,0.000013811961,0.00008726336,0.000039698632,0.000016808985],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010109589,0.000139847,0.001018968,0.00020815176,0.00005813864,4.7527598e-7,0.00015377489,6.965644e-8,0.23748127,0.0006097812,0.6194543,0.14086507],"study_design_scores_gemma":[0.000041183575,0.00005795658,0.00018245725,0.00006002651,0.0000064224128,0.00000243187,0.00017084008,0.0000041545877,0.0009637973,0.00005162105,0.9983624,0.00009670137],"about_ca_topic_score_codex":0.00095757894,"about_ca_topic_score_gemma":0.0017602576,"teacher_disagreement_score":0.37890807,"about_ca_system_score_codex":0.0000030130257,"about_ca_system_score_gemma":0.000003351933,"threshold_uncertainty_score":0.33679992},"labels":[],"label_agreement":null},{"id":"W1597845649","doi":"10.1111/1750-3841.12537","title":"Structural and Functional Properties of Hemp Seed Protein Products","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":265,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Chemistry; Circular dichroism; Solubility; Bicinchoninic acid assay; Chromatography; Pea protein; Biochemistry; Organic chemistry","score_opus":0.04468073299713604,"score_gpt":0.20400604956323848,"score_spread":0.15932531656610244,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1597845649","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99826014,0.0003031886,0.0000043630084,0.0009146126,0.00021566292,0.00017187986,0.0000016118289,0.0000066512653,0.00012190405],"genre_scores_gemma":[0.9994447,0.000001244214,0.00019961606,0.000021270906,0.0002878479,0.0000022358613,1.0836685e-7,4.446996e-7,0.000042529606],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99862945,0.000062469415,0.00033108421,0.00016121316,0.00064263545,0.00017317226],"domain_scores_gemma":[0.99896246,0.00002093711,0.0003773156,0.000051684256,0.000499696,0.00008789684],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012684237,0.00008199752,0.00017684711,0.0000334038,0.00017934275,0.00006468297,0.00032223127,0.000030570456,0.000008082408],"category_scores_gemma":[0.0005162167,0.000026290318,0.00003648435,0.00038898372,0.00043006413,0.00042685773,0.00007765713,0.0001206186,0.0000011221509],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003319406,0.000012040336,0.0010004591,0.000017195898,0.0000043383675,2.3944406e-7,0.000068169174,0.0000050912745,0.9939658,0.00043977736,0.000008348968,0.004445347],"study_design_scores_gemma":[0.00013922037,0.0017097252,0.07920895,0.000106144034,0.000004227741,0.00012975902,0.00014942382,0.00009797825,0.91729563,0.0007242402,0.00034265852,0.00009206449],"about_ca_topic_score_codex":0.000012414213,"about_ca_topic_score_gemma":0.000011989896,"teacher_disagreement_score":0.07820849,"about_ca_system_score_codex":0.000020681582,"about_ca_system_score_gemma":0.00006051482,"threshold_uncertainty_score":0.15845892},"labels":[],"label_agreement":null},{"id":"W1598477851","doi":"10.1007/s13594-011-0010-0","title":"Acid coagulation behavior of homogenized milk: effect of interacting and non-interacting droplets observed by rheology and diffusing wave spectroscopy","year":2011,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Rheology; Coagulation; Spectroscopy; Materials science; Chemistry; Chemical physics; Physics; Composite material; Psychology","score_opus":0.027209988692696165,"score_gpt":0.23876727041382367,"score_spread":0.2115572817211275,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1598477851","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990428,0.00028087213,0.000021654134,0.00008845709,0.000122011894,0.00031851447,0.000010475908,0.000034731223,0.000080478785],"genre_scores_gemma":[0.9994265,0.000018639663,0.00050935947,0.000006383683,0.000011205764,0.000017068376,0.0000033255642,0.0000011369314,0.0000063996413],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988962,0.000053784086,0.00029026685,0.0003665042,0.00014110084,0.0002521404],"domain_scores_gemma":[0.99931574,0.00016810038,0.00029032648,0.000087252534,0.00009079337,0.00004777194],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006196762,0.00012927169,0.0003189026,0.000090010166,0.00020456429,0.00002145743,0.0001963502,0.00013796495,0.000012753639],"category_scores_gemma":[0.00036398938,0.00006150804,0.000020025149,0.00047150205,0.0010004359,0.0002550506,0.00027748526,0.00011762781,4.1277826e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003304268,0.000022037335,0.114430025,0.000014763534,0.0000042513816,0.0000026011276,0.00017492304,7.485196e-9,0.8557731,0.00004731444,0.0000027679648,0.029495198],"study_design_scores_gemma":[0.0002563956,0.0011006716,0.05268578,0.000066458895,0.000017596598,0.000093048744,0.00049499155,0.0003928784,0.9446842,0.000094543495,0.0000113319575,0.00010209844],"about_ca_topic_score_codex":0.0003163153,"about_ca_topic_score_gemma":0.000069404974,"teacher_disagreement_score":0.08891114,"about_ca_system_score_codex":0.000015741007,"about_ca_system_score_gemma":0.000008420487,"threshold_uncertainty_score":0.3686148},"labels":[],"label_agreement":null},{"id":"W1602353735","doi":"10.1002/9781118765616.ch15","title":"The use of advanced spectroscopic techniques to understand texture in dairy foods","year":2014,"lang":"en","type":"other","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Texture (cosmology); Emulsion; Suite; Relation (database); Food products; Computer science; Nanotechnology; Biochemical engineering; Materials science; Food science; Geography; Chemistry; Engineering; Artificial intelligence; Chemical engineering; Data mining","score_opus":0.0427506711572576,"score_gpt":0.25877532823117566,"score_spread":0.21602465707391805,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1602353735","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.010755762,0.0017787103,0.0004649405,0.0035583114,0.00063459924,0.0048430217,0.000099736535,0.000688276,0.97717667],"genre_scores_gemma":[0.119048096,0.00030912558,0.0027435347,0.00054823194,0.00065537234,0.0001107089,0.000021010135,0.000024514857,0.8765394],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9990259,0.00009102202,0.00022342447,0.00025680667,0.00018707488,0.00021576803],"domain_scores_gemma":[0.99951506,0.00013711535,0.0001409597,0.0001485416,0.000015962876,0.000042385684],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016431136,0.00017071782,0.00027533766,0.000024613122,0.000039475217,0.00004214727,0.00040103775,0.00023674069,0.00042903385],"category_scores_gemma":[0.00005596605,0.000045387493,0.00005472084,0.00021005653,0.000059961323,0.00002450088,0.0000930228,0.00013237364,0.000026969386],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004919532,0.000061286,0.00043012624,0.000068625064,0.000036166508,0.0000024178157,0.00006403985,0.0000012758094,0.105240434,0.0054448103,0.73861074,0.14999089],"study_design_scores_gemma":[0.00003789517,0.0003465647,0.0003562743,0.00023630189,0.000002188837,5.478669e-7,0.00012805159,0.0000010014647,0.004966794,0.00030769277,0.99347,0.00014667287],"about_ca_topic_score_codex":0.0006958368,"about_ca_topic_score_gemma":0.024110494,"teacher_disagreement_score":0.25485927,"about_ca_system_score_codex":0.000040717066,"about_ca_system_score_gemma":0.0000060961224,"threshold_uncertainty_score":0.9936969},"labels":[],"label_agreement":null},{"id":"W1604685826","doi":"10.1002/9781118860588.ch5","title":"Functional Properties of Food Proteins","year":2014,"lang":"en","type":"other","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Food protein; Food products; Computer science; Biotechnology; Data science; Computational biology; Biology; Food science","score_opus":0.05021290597317552,"score_gpt":0.18567476005051822,"score_spread":0.1354618540773427,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1604685826","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0055121165,0.0010553354,0.000025200201,0.00018836198,0.00032224497,0.0009999686,0.000044814053,0.00027525274,0.99157673],"genre_scores_gemma":[0.3706002,0.0000047972503,0.00004574292,0.00003459164,0.0007704632,0.000092451,0.000017827808,0.0000064796695,0.62842745],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.999193,0.000050773993,0.00017343007,0.00020607204,0.0002472716,0.00012942652],"domain_scores_gemma":[0.99968874,0.000008928072,0.00016944407,0.000068214904,0.0000311486,0.000033538323],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.000103224505,0.00014245365,0.00023529708,0.000014227651,0.000025641883,0.0000122475285,0.00020837021,0.00021314657,0.0076529784],"category_scores_gemma":[0.000020688687,0.00003714362,0.0000835251,0.00007357053,0.00005853867,0.000013395631,0.000057723395,0.000070245274,0.00035957145],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000016487775,0.000094682524,0.00010700192,0.0002042831,0.00010310854,2.3099071e-7,0.000008367832,2.250566e-7,0.39456797,0.0030993584,0.5874367,0.014361599],"study_design_scores_gemma":[0.000060999697,0.00048376241,0.00022481022,0.00025039157,0.000006603421,0.0000024417911,0.000017743047,0.0000016967198,0.045413096,0.0000903956,0.95325035,0.00019773906],"about_ca_topic_score_codex":0.00046511012,"about_ca_topic_score_gemma":0.0016456377,"teacher_disagreement_score":0.3658136,"about_ca_system_score_codex":0.00000771275,"about_ca_system_score_gemma":0.0000068842364,"threshold_uncertainty_score":0.9932542},"labels":[],"label_agreement":null},{"id":"W1605662813","doi":"10.1002/9780470504451.ch29","title":"Functional Properties of Egg Components in Food Systems","year":2010,"lang":"en","type":"other","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Biology","score_opus":0.08641997335021148,"score_gpt":0.20157358954755658,"score_spread":0.1151536161973451,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1605662813","genre_codex":"other","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.26526865,0.003768321,0.0000020916614,0.00013056849,0.0023704446,0.0015836556,0.00015265653,0.0002325868,0.72649103],"genre_scores_gemma":[0.74211824,0.00000787857,0.000007128438,0.000008332226,0.00037713425,0.000055275996,0.000030377132,0.000005095047,0.2573905],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99903554,0.000063187224,0.0002604177,0.00021801866,0.00027300447,0.00014982888],"domain_scores_gemma":[0.9996809,0.000014908219,0.0001756139,0.000068553236,0.00002650376,0.000033541717],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00013979913,0.00015029353,0.0003046758,0.000031254825,0.000018307805,0.00001906063,0.00024340318,0.00034406083,0.001552903],"category_scores_gemma":[0.000012321788,0.000043919623,0.000056553083,0.00010396577,0.000055702974,0.000020427655,0.00006293931,0.00016467225,0.00011135875],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026447839,0.00020688359,0.0021326153,0.0002795838,0.00007090988,0.0000014569397,0.000016812788,0.0000016225075,0.9190671,0.0012007282,0.07419562,0.0028002053],"study_design_scores_gemma":[0.00022083559,0.0003129622,0.0060763173,0.00091321184,0.000005626838,0.000009935823,0.00013823262,0.000022300013,0.008114042,0.00002370279,0.98377764,0.00038521],"about_ca_topic_score_codex":0.0053950385,"about_ca_topic_score_gemma":0.008186735,"teacher_disagreement_score":0.91095304,"about_ca_system_score_codex":0.0000135561995,"about_ca_system_score_gemma":0.0000063096377,"threshold_uncertainty_score":0.9993598},"labels":[],"label_agreement":null},{"id":"W16368931","doi":"10.1023/a:1015266423254","title":"Characterization of the proteins of Pili nut (Canarium ovatum, Engl.)","year":2002,"lang":"en","type":"article","venue":"Plant Foods for Human Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Globulin; Chemistry; Isothermal microcalorimetry; Storage protein; Disulfide bond; Biochemistry; Food science; Botany; Biology","score_opus":0.04359901521992952,"score_gpt":0.20648102536329285,"score_spread":0.16288201014336334,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W16368931","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964782,0.0000669927,0.00001620549,0.00044412023,0.0001398705,0.0015780072,0.0010210505,0.000028875085,0.00022668164],"genre_scores_gemma":[0.9989843,0.000015409825,0.00003708189,0.000021843965,0.00024656198,0.00022931946,0.00034524177,0.0000013380995,0.00011894835],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991126,0.00006237156,0.00032337444,0.00015813524,0.00019531033,0.00014819688],"domain_scores_gemma":[0.99946666,0.000039621264,0.00029191189,0.000083704246,0.00009320582,0.00002489176],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015413026,0.000095609146,0.00018052489,0.000016940914,0.00016175557,0.000013649232,0.00023881687,0.00008830827,0.00007678508],"category_scores_gemma":[0.000027929806,0.00003795304,0.000110109395,0.00016132384,0.000056056404,0.00008266284,0.000030121566,0.00006205802,0.0000018972243],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022109976,0.00026046115,0.00030179706,0.00014997434,0.000010189619,1.1932059e-7,0.00007187157,1.2041735e-7,0.99626553,0.0016057448,0.00019128292,0.0011208259],"study_design_scores_gemma":[0.0005128271,0.0011431779,0.013238043,0.0003444407,0.000020131785,0.0000076125866,0.00006718256,0.0001266084,0.9634144,0.0018736263,0.019085053,0.00016691803],"about_ca_topic_score_codex":0.000100888596,"about_ca_topic_score_gemma":0.00026775917,"teacher_disagreement_score":0.032851122,"about_ca_system_score_codex":0.000019538684,"about_ca_system_score_gemma":0.0000019032917,"threshold_uncertainty_score":0.154768},"labels":[],"label_agreement":null},{"id":"W1663402220","doi":"","title":"Method Optimization for the Quantification of Total Protein Deposited on Silicone Hydrogel Contact Lens Materials.","year":2004,"lang":"en","type":"article","venue":"Investigative Ophthalmology & Visual Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Waterloo","funders":"","keywords":"Silicone hydrogel; Contact lens; Silicone; Materials science; Lens (geology); Biomedical engineering; Composite material; Ophthalmology; Optics; Medicine; Physics","score_opus":0.07021981610327162,"score_gpt":0.3297167295704907,"score_spread":0.2594969134672191,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1663402220","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99650437,0.000030811923,0.0003847782,0.0009861812,0.0001702355,0.0017507166,0.0000537712,0.00003621124,0.00008295133],"genre_scores_gemma":[0.995298,7.3906205e-7,0.0041662497,0.00007523818,0.000081788385,0.00032979157,0.000024181205,0.0000021671392,0.000021825968],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9981295,0.00021614725,0.00041137182,0.00053497776,0.00036280532,0.00034522262],"domain_scores_gemma":[0.99868715,0.00040815794,0.00040561656,0.00012660895,0.00028525275,0.000087222645],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015223798,0.00018259004,0.00026231064,0.000038190075,0.0005592773,0.000064108666,0.00050772354,0.00012330496,0.00004714543],"category_scores_gemma":[0.00065856834,0.00007142738,0.00006247348,0.00075251417,0.0012022676,0.00027418564,0.00008916499,0.000101246726,0.000010934202],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000065676126,0.00010243649,0.0001305415,0.000008459425,0.000011915025,0.0000020584846,0.00013579958,0.0025240427,0.99317205,0.003519202,0.0000011124664,0.00032668535],"study_design_scores_gemma":[0.00020657724,0.0018001142,0.009619555,0.00005970523,0.000010684195,0.000053497963,0.00014608071,0.0018031158,0.98415494,0.0019971787,0.000004076868,0.0001444987],"about_ca_topic_score_codex":0.0006978807,"about_ca_topic_score_gemma":0.000012153093,"teacher_disagreement_score":0.009489014,"about_ca_system_score_codex":0.00009414854,"about_ca_system_score_gemma":0.00008126086,"threshold_uncertainty_score":0.4429805},"labels":[],"label_agreement":null},{"id":"W1690697493","doi":"10.1016/j.jff.2015.09.023","title":"Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods","year":2015,"lang":"en","type":"article","venue":"Journal of Functional Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":115,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Fundamental Research Funds for the Central Universities; Natural Science Foundation of Hubei Province; Natural Sciences and Engineering Research Council of Canada; National Natural Science Foundation of China","keywords":"Tissue transglutaminase; Riboflavin; Soy protein; Chemistry; Lysine; Food science; Covalent bond; Self-healing hydrogels; Biochemistry; Enzyme; Biophysics; Polymer chemistry; Organic chemistry; Amino acid; Biology","score_opus":0.041885004189453574,"score_gpt":0.2707621184388916,"score_spread":0.22887711424943802,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1690697493","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99717534,0.0002257925,0.0005819529,0.00023277082,0.00039082818,0.0009871605,0.00011827931,0.00001547417,0.00027243132],"genre_scores_gemma":[0.9989276,0.000004112579,0.00014787597,0.000018786975,0.00052169396,0.0001110981,0.00007917236,0.0000034880627,0.0001861765],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9977138,0.00021168219,0.0008228239,0.00018853057,0.0008460309,0.00021712213],"domain_scores_gemma":[0.99773103,0.0007288984,0.000830255,0.00008649226,0.00046030723,0.00016300891],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013854374,0.00022601898,0.00048077933,0.000049502643,0.00010889872,0.00002338762,0.00018754546,0.0001532749,0.00005417162],"category_scores_gemma":[0.00030907866,0.00009337007,0.00046049515,0.00024663247,0.00007309286,0.00028878273,0.000014165581,0.0001357675,0.000008346427],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0070146443,0.0006082073,0.0006332717,0.00010519759,0.00021803155,0.0000020479133,0.00012098003,0.0007580036,0.97678053,0.00035295414,0.00034472684,0.013061414],"study_design_scores_gemma":[0.0034883765,0.055274703,0.004222115,0.0002097984,0.0001539063,0.00017109181,0.00021463152,0.00048072147,0.9318271,0.0017821316,0.0019746462,0.00020073405],"about_ca_topic_score_codex":0.000057128836,"about_ca_topic_score_gemma":0.000029918521,"teacher_disagreement_score":0.054666493,"about_ca_system_score_codex":0.0002243093,"about_ca_system_score_gemma":0.00009525466,"threshold_uncertainty_score":0.3807521},"labels":[],"label_agreement":null},{"id":"W1714750746","doi":"10.1533/9781845694210.2.251","title":"Food-protein-derived materials and their use as carriers and delivery systems for active food components","year":2008,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":43,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Food delivery; Food protein; Materials science; Business; Food science; Chemistry; Commerce","score_opus":0.05137335172702396,"score_gpt":0.2106691180089705,"score_spread":0.15929576628194655,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1714750746","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94117653,0.004733714,3.7118534e-7,0.00003530729,0.00052539987,0.004940389,0.0030019085,0.000107509295,0.04547889],"genre_scores_gemma":[0.88465935,0.0004453628,0.000023720459,0.00008603702,0.0005866878,0.00049791666,0.00015864598,0.000019148543,0.1135231],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9978012,0.00012493988,0.00056605425,0.0007980301,0.00027536726,0.0004344344],"domain_scores_gemma":[0.99864376,0.00024772846,0.00050422805,0.00018875836,0.00017363318,0.00024188621],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.00022359035,0.00065855565,0.0009936214,0.000039879735,0.00044981134,0.00025006922,0.00031481482,0.0005948349,0.000021065804],"category_scores_gemma":[0.000034878725,0.00028632043,0.0001732857,0.000012807585,0.00031117076,0.00013124026,0.0002628831,0.00022096386,0.000011229699],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000479677,0.000018021785,0.000006194128,0.00036785734,0.0008457983,0.000014072136,0.0008694047,1.3236712e-7,0.48476323,0.0011795493,0.00007469986,0.5113814],"study_design_scores_gemma":[0.00076862675,0.0038669067,0.00018164242,0.0014983386,0.00010812961,0.00019572358,0.0003598093,0.0000033328536,0.03780222,0.0019257793,0.9519002,0.0013892852],"about_ca_topic_score_codex":0.000056547397,"about_ca_topic_score_gemma":0.000107161286,"teacher_disagreement_score":0.9518255,"about_ca_system_score_codex":0.00008521945,"about_ca_system_score_gemma":0.000028126437,"threshold_uncertainty_score":0.9999589},"labels":[],"label_agreement":null},{"id":"W1723064404","doi":"10.1016/j.foodchem.2015.09.071","title":"Effect of resveratrol or ascorbic acid on the stability of α-tocopherol in O/W emulsions stabilized by whey protein isolate: Simultaneous encapsulation of the vitamin and the protective antioxidant","year":2015,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":77,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"State Key Laboratory of Food Science and Technology; National Natural Science Foundation of China","keywords":"Chemistry; Tocopherol; Resveratrol; Antioxidant; Ascorbic acid; Vitamin; Food science; Whey protein isolate; Whey protein; Vitamin C; Chromatography; Carotene; Vitamin E; Biochemistry","score_opus":0.015158035906855754,"score_gpt":0.2186626042132674,"score_spread":0.20350456830641164,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1723064404","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9954389,0.00015682439,0.0000017324946,0.00034942562,0.00001916494,0.0037947483,0.000118414566,0.000010942466,0.00010987269],"genre_scores_gemma":[0.99953103,0.0000016839192,0.0000051304455,0.0000052339064,0.000021630858,0.00040758422,0.0000025520942,0.0000018775244,0.00002327448],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99787474,0.0008678943,0.0004494723,0.0002555518,0.00038814446,0.00016417849],"domain_scores_gemma":[0.9982458,0.00091046724,0.00040990286,0.00025996263,0.0001349678,0.00003891043],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001544014,0.00016776033,0.000356274,0.0000039570555,0.00008304028,0.00001342629,0.0004033033,0.00013846558,0.000031553725],"category_scores_gemma":[0.0024527877,0.00004154178,0.00009520611,0.00028976914,0.00038041407,0.000039194507,0.00012751514,0.0002462753,4.11461e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0021886171,0.00009992911,0.00030954072,0.00013008766,0.000019984464,2.336916e-7,0.000370572,0.00001753993,0.9960046,0.000006552341,0.0000066534276,0.00084570685],"study_design_scores_gemma":[0.0011558782,0.0016408442,0.0003936906,0.00015523158,0.000012313596,0.0000021494027,0.0005988644,0.00039287168,0.99537605,0.00018048816,0.00001348529,0.000078117904],"about_ca_topic_score_codex":0.00024245105,"about_ca_topic_score_gemma":0.00014035772,"teacher_disagreement_score":0.0040921583,"about_ca_system_score_codex":0.000050678285,"about_ca_system_score_gemma":0.000031251424,"threshold_uncertainty_score":0.2936393},"labels":[],"label_agreement":null},{"id":"W1730898405","doi":"10.1002/wnan.1333","title":"Mammalian gastrointestinal tract parameters modulating the integrity, surface properties, and absorption of food‐relevant nanomaterials","year":2015,"lang":"en","type":"review","venue":"Wiley Interdisciplinary Reviews Nanomedicine and Nanobiotechnology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":128,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Health Canada","funders":"Medical Research Council; Agricultural Research Service; University of Illinois at Urbana-Champaign; International Life Sciences Institute Research Foundation; U.S. Food and Drug Administration; Health Canada; U.S. Department of Agriculture; Heriot-Watt University; Coca-Cola Foundation; Pew Charitable Trusts; Purdue University","keywords":"Nanomaterials; Gastrointestinal tract; Nanotechnology; Materials science; Absorption (acoustics); Medicine; Composite material","score_opus":0.133954029005064,"score_gpt":0.3120969449373573,"score_spread":0.17814291593229328,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1730898405","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.092273735,0.90353435,0.000005388017,0.00079620077,0.00030277853,0.0028503404,0.00012704836,0.00008198754,0.00002814411],"genre_scores_gemma":[0.029746821,0.96927416,0.00036284642,0.000024413852,0.00019743244,0.0002020966,0.00010602265,0.000011198118,0.000074984964],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99552,0.0008253395,0.0020284364,0.00084107456,0.00026393426,0.0005211909],"domain_scores_gemma":[0.9974663,0.00027197794,0.0016269046,0.0003850342,0.00010279867,0.00014695054],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002622865,0.0007487083,0.0033127142,0.0000943117,0.00024705008,0.000054175995,0.0008366778,0.0006663839,0.000028091523],"category_scores_gemma":[0.0002946315,0.00023478834,0.00033021148,0.0005127242,0.00093286374,0.00012344465,0.0014216739,0.00088019593,0.000018427916],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025791674,0.0000707743,0.000026047144,0.006157636,0.000043719927,0.0000126329105,0.00010759279,1.0044659e-7,0.010144899,0.00004546015,0.00032352447,0.9830418],"study_design_scores_gemma":[0.00034508298,0.00802864,0.00002379674,0.08711773,0.00067247346,0.0066841384,0.00063557905,0.00003341056,0.00044137496,0.0005599799,0.8945829,0.00087484455],"about_ca_topic_score_codex":0.00006293526,"about_ca_topic_score_gemma":0.00004612879,"teacher_disagreement_score":0.982167,"about_ca_system_score_codex":0.00010560218,"about_ca_system_score_gemma":0.000056220837,"threshold_uncertainty_score":0.95743906},"labels":[],"label_agreement":null},{"id":"W1748767811","doi":"10.1023/a:1005649415447","title":"Purification of glycomacropeptide from non-dialyzable fraction of sweet whey by hydrophobic interaction chromatography on phenyl-agarose","year":2000,"lang":"en","type":"article","venue":"Biotechnology Letters","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Chemistry; Histidine; Chromatography; Residue (chemistry); Phenylalanine; Fraction (chemistry); Arginine; Peptide; Agarose; Yield (engineering); Sodium; Amino acid; Biochemistry; Organic chemistry","score_opus":0.008209739911576369,"score_gpt":0.20042738887717193,"score_spread":0.19221764896559557,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1748767811","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99593395,0.000099492594,0.000039869272,0.0029753456,0.00014726789,0.00032947343,0.00008860852,0.00012448708,0.00026152257],"genre_scores_gemma":[0.9991292,0.000099384604,0.0002520938,0.0002607336,0.00008102817,0.0000344688,0.00011980244,0.0000026657865,0.00002062362],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99871033,0.00008254294,0.00042276597,0.00037763838,0.0001936466,0.0002130422],"domain_scores_gemma":[0.99931604,0.00006287845,0.00034772573,0.00021446456,0.000025546049,0.00003332729],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001292236,0.00017061458,0.00030254008,0.00006963368,0.00008419504,0.000014642716,0.00037255447,0.0003623581,0.00039907361],"category_scores_gemma":[0.000015648697,0.00008825908,0.00011930523,0.00044003202,0.00019475077,0.00013647405,0.000027434875,0.0002347439,0.0001239023],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000100889956,0.00013175997,0.0006821295,0.0000065200375,0.000034956258,0.0000011084223,0.000022582699,0.000010947472,0.96821445,0.000011013053,0.0032202257,0.027563442],"study_design_scores_gemma":[0.00020059328,0.00037982868,0.005875322,0.00006598188,0.000013907473,0.0000032906028,0.00009459164,0.00007882413,0.97705203,0.00008699677,0.01599452,0.00015413256],"about_ca_topic_score_codex":0.0029735735,"about_ca_topic_score_gemma":0.000067451525,"teacher_disagreement_score":0.02740931,"about_ca_system_score_codex":0.00004671214,"about_ca_system_score_gemma":0.0000028494783,"threshold_uncertainty_score":0.44951737},"labels":[],"label_agreement":null},{"id":"W1762051041","doi":"10.1016/j.ultsonch.2015.10.014","title":"Effect of high intensity ultrasound on transglutaminase-catalyzed soy protein isolate cold set gel","year":2015,"lang":"en","type":"article","venue":"Ultrasonics Sonochemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":151,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Fundamental Research Funds for the Central Universities; Natural Science Foundation of Hubei Province; National Natural Science Foundation of China","keywords":"Soy protein; Tissue transglutaminase; Covalent bond; Chemistry; Hydrophobic effect; Organic chemistry; Biochemistry; Enzyme","score_opus":0.020010357702800612,"score_gpt":0.22992520012443252,"score_spread":0.20991484242163191,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1762051041","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997475,0.00017245814,0.000010829368,0.00017921401,0.00017320068,0.000788894,0.00033246924,0.00014104495,0.0007268749],"genre_scores_gemma":[0.999037,0.00000801813,0.00007522283,0.000036730486,0.00021680532,0.0000967512,0.00018336759,0.0000052643372,0.0003408062],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978037,0.00016787436,0.00045931377,0.00058046525,0.00049668783,0.0004919744],"domain_scores_gemma":[0.9984158,0.0005319203,0.0002806716,0.00028853706,0.00018455791,0.0002984955],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010454311,0.00038194726,0.00061425945,0.0000124450535,0.0001184242,0.0000607785,0.0006203749,0.00037845215,0.00006823177],"category_scores_gemma":[0.00073615793,0.00017404972,0.00021150806,0.00027848943,0.00016787942,0.00009647153,0.000054340508,0.00040330875,0.00007186322],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004485799,0.000108251996,0.0006245018,0.00011016114,0.000045615747,0.000008029656,0.00009921093,0.00001199967,0.9967937,0.000058958918,0.00037228264,0.0013187049],"study_design_scores_gemma":[0.00072216,0.0011603684,0.00032435608,0.00016355328,0.000033998378,0.000045251596,0.00019290645,0.000030315632,0.9958862,0.0001290358,0.00095908635,0.00035276404],"about_ca_topic_score_codex":0.0003756,"about_ca_topic_score_gemma":0.000041730127,"teacher_disagreement_score":0.0015620192,"about_ca_system_score_codex":0.00014476341,"about_ca_system_score_gemma":0.00004184422,"threshold_uncertainty_score":0.70975417},"labels":[],"label_agreement":null},{"id":"W1775978997","doi":"10.1039/c5ra07254a","title":"Influence of particle size and interfacial interactions on the physical and mechanical properties of particle-filled myofibrillar protein gels","year":2015,"lang":"en","type":"article","venue":"RSC Advances","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":57,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Particle size; Myofibril; Particle (ecology); Materials science; Composite material; Elastic modulus; Chemical engineering; Chemistry","score_opus":0.04678739411325221,"score_gpt":0.2607510188252803,"score_spread":0.21396362471202807,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1775978997","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982819,0.0003970456,0.0000015097332,0.00085578987,0.000024593819,0.0003707936,0.000007528374,0.000018341736,0.000042486037],"genre_scores_gemma":[0.9997872,0.000013844845,0.000024578441,0.000024403133,0.00006089949,0.00004801345,1.8323306e-7,8.6715573e-7,0.00003998775],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991834,0.0001276063,0.00020602568,0.00016405566,0.00018879365,0.00013011447],"domain_scores_gemma":[0.9994829,0.00019370927,0.00011649373,0.0000634369,0.00008057096,0.00006284042],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020860742,0.00008990013,0.00018671661,0.00000284726,0.000067032364,0.000019491308,0.00011527853,0.000024722263,0.0000046321293],"category_scores_gemma":[0.0005402813,0.000029013516,0.00002800471,0.00010307712,0.00022140866,0.00020959889,0.00009728018,0.00006500251,0.0000036750416],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013912309,0.000057975543,0.00064758305,0.000015212542,0.0000093365015,3.0232317e-7,0.0004293237,0.000041136438,0.99057204,0.0026384895,0.0000021933959,0.0054472713],"study_design_scores_gemma":[0.00014389321,0.0007859818,0.0027072579,0.0001290051,0.0000066672537,0.0000038584676,0.0010911288,0.00043377496,0.99269277,0.0012499741,0.0006734644,0.00008223046],"about_ca_topic_score_codex":0.00006396356,"about_ca_topic_score_gemma":0.00006658807,"teacher_disagreement_score":0.005365041,"about_ca_system_score_codex":0.000008613751,"about_ca_system_score_gemma":0.000005681617,"threshold_uncertainty_score":0.118313685},"labels":[],"label_agreement":null},{"id":"W1854637359","doi":"10.3168/jds.2015-9856","title":"Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates","year":2015,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"California Dairy Research Foundation; California Polytechnic State University, San Luis Obispo","keywords":"Calcium; Filtration (mathematics); Chemistry; Chromatography; Membrane; Food science; Size-exclusion chromatography; Biochemistry; Mathematics; Enzyme; Organic chemistry","score_opus":0.05129107666298368,"score_gpt":0.259780672470861,"score_spread":0.20848959580787732,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1854637359","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984319,0.00010267391,0.00013636136,0.00031648992,0.0004602756,0.00027052392,0.0000052982937,0.000013161216,0.0002632766],"genre_scores_gemma":[0.9994429,0.0000026150594,0.0002789571,0.00000885453,0.00023369126,0.000003573762,0.0000020726477,4.96481e-7,0.00002686504],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984331,0.00012031804,0.00043024725,0.00014950398,0.0006696978,0.00019712196],"domain_scores_gemma":[0.9987313,0.000048702714,0.0006240564,0.00005206486,0.00038364693,0.00016018497],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016055467,0.00008403265,0.00017788286,0.000040540694,0.00014554615,0.00006677283,0.00031725745,0.000058176705,0.000022907325],"category_scores_gemma":[0.0005261417,0.00003573363,0.0000555555,0.0005230732,0.00025937412,0.00097407406,0.00003130808,0.00011444571,0.0000061014266],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007332432,0.000033580298,0.0036222164,0.000010065946,0.0000037463576,0.000004415817,0.00012338963,0.00020999639,0.99455565,0.00011830416,0.000021974876,0.0012233444],"study_design_scores_gemma":[0.00033966755,0.00052855845,0.025467558,0.0001377515,0.0000068044305,0.00008991872,0.00024474043,0.0005675861,0.9722022,0.00009623477,0.00022897571,0.00009000687],"about_ca_topic_score_codex":0.000054984528,"about_ca_topic_score_gemma":0.000039622464,"teacher_disagreement_score":0.022353444,"about_ca_system_score_codex":0.000090496134,"about_ca_system_score_gemma":0.00014042234,"threshold_uncertainty_score":0.1457175},"labels":[],"label_agreement":null},{"id":"W1857572907","doi":"10.1533/9781845699260.2.260","title":"Emulsion breakdown in foods and beverages","year":2010,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"","keywords":"Emulsion; Materials science; Food science; Chemistry; Chemical engineering; Engineering","score_opus":0.014518881967594793,"score_gpt":0.20973060008581332,"score_spread":0.19521171811821852,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1857572907","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.04914874,0.0012803288,3.354448e-8,0.0001880073,0.00030659273,0.00064433535,0.00004742612,0.000059097998,0.94832546],"genre_scores_gemma":[0.16893758,0.0001046979,0.000053086544,0.00014271737,0.00053484255,0.000038401686,0.000026370913,0.000004706874,0.8301576],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99860436,0.000036391182,0.00035953088,0.000486159,0.0002543139,0.00025927107],"domain_scores_gemma":[0.9994637,0.00008922644,0.00016939895,0.00013253359,0.000037666283,0.00010750832],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026130193,0.0003222548,0.00042892288,0.000031147305,0.00011647891,0.000067589324,0.00029958747,0.0006346826,0.00028505584],"category_scores_gemma":[0.000016442014,0.0001256187,0.00010580621,0.000013034542,0.00012145237,0.00003907029,0.00022032282,0.0006350331,0.00007815032],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000007495416,0.0000046681885,0.00004026478,0.000020228488,0.00000913007,0.000015082333,0.00004734042,9.584001e-9,0.02023547,0.0007655088,0.000014279384,0.97884053],"study_design_scores_gemma":[0.00010894324,0.00016571167,0.0016176585,0.00030332286,0.000011625277,0.000032632295,0.0000072113176,6.4844613e-7,0.000847485,0.013958016,0.98257136,0.00037535877],"about_ca_topic_score_codex":0.00001752638,"about_ca_topic_score_gemma":0.0021020714,"teacher_disagreement_score":0.9825571,"about_ca_system_score_codex":0.00002899662,"about_ca_system_score_gemma":0.000006958238,"threshold_uncertainty_score":0.5122582},"labels":[],"label_agreement":null},{"id":"W1873636426","doi":"10.1111/j.1365-2621.2011.02901.x","title":"Amino acid profile, protein digestibility, thermal and functional properties of Conophor nut (<i>Tetracarpidium conophorum</i>) defatted flour, protein concentrate and isolates","year":2012,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":51,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Isoelectric point; Chemistry; Amino acid; Food science; Aspartic acid; Emulsion; Thermal stability; Chromatography; Protein quality; Lysine; Biochemistry; Enzyme; Organic chemistry","score_opus":0.025311450160339304,"score_gpt":0.22415051520583784,"score_spread":0.19883906504549853,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1873636426","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99376184,0.0027764554,0.000028943614,0.0022635302,0.00040768206,0.000607758,0.000026946518,0.00003520573,0.00009163605],"genre_scores_gemma":[0.99945116,0.000021156206,0.00022163456,0.00004136107,0.00019534765,0.000038728092,0.0000012568213,0.000002222281,0.000027103099],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99797386,0.00007895354,0.0006502663,0.00029232673,0.000588391,0.00041618317],"domain_scores_gemma":[0.998185,0.00004005258,0.0006477118,0.00008714313,0.00088897883,0.00015112698],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011016314,0.00019268283,0.00032064112,0.00019853437,0.00018119512,0.000100647434,0.00073009933,0.00017123084,0.00003559243],"category_scores_gemma":[0.00045448708,0.00008801657,0.000058794914,0.00046325393,0.0018219547,0.00077139324,0.00031556407,0.00033055674,0.0000039041015],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015142343,0.00012654605,0.018134244,0.000012208778,0.000045981047,0.0000026235539,0.00009925705,0.0000022070574,0.9721128,0.0018984958,0.0000049399896,0.0074092937],"study_design_scores_gemma":[0.0003805046,0.0012991426,0.02165653,0.00017492363,0.00001023216,0.00037474066,0.0004906701,0.00005869134,0.9742746,0.0008575068,0.00026113688,0.00016132618],"about_ca_topic_score_codex":0.000025693125,"about_ca_topic_score_gemma":0.000013060332,"teacher_disagreement_score":0.0072479676,"about_ca_system_score_codex":0.000091404014,"about_ca_system_score_gemma":0.00010881387,"threshold_uncertainty_score":0.6713068},"labels":[],"label_agreement":null},{"id":"W191236940","doi":"10.1016/b978-0-08-100722-8.00002-4","title":"Properties of proteins in food systems: An introduction","year":2017,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":28,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Food protein; Amino acid; Biochemical engineering; Chemistry; Food products; Amino acid residue; Biochemistry; Biotechnology; Computational biology; Biology; Food science; Engineering; Peptide sequence","score_opus":0.04796920119223577,"score_gpt":0.2213809861551114,"score_spread":0.17341178496287563,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W191236940","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.05215705,0.003665457,1.0335373e-7,0.00024913318,0.0009641869,0.003819745,0.00009578131,0.00009871051,0.9389498],"genre_scores_gemma":[0.48416975,0.000015238212,0.000008892887,0.0000064866163,0.0015014096,0.00018299713,0.000019529707,0.0000049736063,0.5140907],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9980834,0.00009729609,0.0006271891,0.00054296653,0.00039433799,0.00025477493],"domain_scores_gemma":[0.99871105,0.0000107732985,0.0006702894,0.00038136356,0.00015105297,0.000075443226],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00055984786,0.00033334433,0.00065516535,0.000044999935,0.0001383145,0.00009533103,0.0006653077,0.0004182199,0.00004025885],"category_scores_gemma":[0.000042571122,0.0001298424,0.00013187915,0.000008977721,0.00018573478,0.0001234632,0.00013580771,0.00033367792,0.000029632749],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000040645686,0.00002760841,0.00001250673,0.000299491,0.00004707415,0.0000043416067,0.00016086726,9.717122e-7,0.05659866,0.004613992,0.000018384999,0.93817544],"study_design_scores_gemma":[0.00012811086,0.0011452655,0.00008003064,0.0013424245,0.000020481337,0.000022061135,0.000061448314,0.0000049216037,0.005870455,0.0014542805,0.9894028,0.0004677243],"about_ca_topic_score_codex":0.00003355325,"about_ca_topic_score_gemma":0.0014874015,"teacher_disagreement_score":0.9893844,"about_ca_system_score_codex":0.00008180197,"about_ca_system_score_gemma":0.00003228353,"threshold_uncertainty_score":0.52948195},"labels":[],"label_agreement":null},{"id":"W1915717499","doi":"10.1002/jsfa.7056","title":"Fenugreek (<i>Trigonella foenum graecum</i>) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties","year":2014,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":118,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Ferdowsi University of Mashhad","keywords":"Trigonella; Extraction (chemistry); Chemistry; Protein isolate; Solubility; Differential scanning calorimetry; Soy protein; Denaturation (fissile materials); Plant protein; Protein purification; Emulsion; Amino acid; Food science; Chromatography; Biochemistry; Botany; Biology; Nuclear chemistry; Organic chemistry","score_opus":0.01340122248857094,"score_gpt":0.18111425442286755,"score_spread":0.1677130319342966,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1915717499","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99646467,0.0006454424,0.0000997826,0.002127009,0.00025026384,0.0002728199,0.0000057277525,0.000009527577,0.00012473905],"genre_scores_gemma":[0.9992854,0.00001953681,0.0002742898,0.00004103366,0.00028105755,0.0000044034073,9.442147e-7,8.5194625e-7,0.000092462695],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99865514,0.00012154353,0.00034941567,0.00018149352,0.0005225413,0.00016987852],"domain_scores_gemma":[0.9987674,0.00002771348,0.0005679867,0.000056385168,0.00048544677,0.00009510079],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007147837,0.00013256552,0.00019854415,0.000025169433,0.00053673954,0.00013974783,0.00030878367,0.00007001411,0.000007849079],"category_scores_gemma":[0.000089221845,0.00003697618,0.00007915508,0.0004335365,0.00034692453,0.00048494755,0.00008323422,0.00018933426,5.6169137e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000034655906,0.000048081813,0.00026000713,0.000014170986,0.00001194229,1.9471173e-7,0.00008381677,0.00042655953,0.9979137,0.00013984929,0.000087584864,0.0009794239],"study_design_scores_gemma":[0.00037119564,0.0012908374,0.08887707,0.00030432598,0.000036170954,0.00046218012,0.00052556465,0.0005711587,0.906349,0.0007636678,0.00023894077,0.0002099105],"about_ca_topic_score_codex":0.000012443668,"about_ca_topic_score_gemma":0.000013199722,"teacher_disagreement_score":0.09156473,"about_ca_system_score_codex":0.000023990075,"about_ca_system_score_gemma":0.000021302916,"threshold_uncertainty_score":0.41282207},"labels":[],"label_agreement":null},{"id":"W193380472","doi":"10.1016/b978-0-08-091809-9.00005-4","title":"Egg Components in Food Systems","year":2012,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Food science; Biology","score_opus":0.06033406523000676,"score_gpt":0.22400125827944978,"score_spread":0.16366719304944302,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W193380472","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.009578152,0.008995354,5.253043e-8,0.000039522492,0.0010395134,0.0012947443,0.00013405613,0.00009878715,0.97881985],"genre_scores_gemma":[0.37016195,0.000043055807,0.0000053228014,0.00005219614,0.0010074112,0.000094714655,0.00006776837,0.0000061707283,0.6285614],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9978069,0.00009153914,0.0006433343,0.00047596337,0.0004824597,0.00049981015],"domain_scores_gemma":[0.99913764,0.000090904556,0.000343579,0.00019857298,0.000055810717,0.0001734943],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047454398,0.00044317404,0.000687335,0.000040948667,0.00009974524,0.000076482895,0.00058402563,0.0005647466,0.0002043263],"category_scores_gemma":[0.000009018545,0.00017946484,0.00020642088,0.000020035595,0.00007872257,0.000055002925,0.00021299589,0.00047856773,0.00077341875],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010560814,0.000018427396,0.00013709774,0.0000732187,0.000051321967,0.000012272951,0.000054757296,2.4777654e-7,0.002964104,0.004626754,0.000051370756,0.99199986],"study_design_scores_gemma":[0.000113512244,0.00017215844,0.00066443573,0.00063489523,0.000015905003,0.000024389657,0.000012607111,0.0000021421245,0.000055973705,0.0010774013,0.9967605,0.0004660992],"about_ca_topic_score_codex":0.000015383279,"about_ca_topic_score_gemma":0.00029743678,"teacher_disagreement_score":0.9967091,"about_ca_system_score_codex":0.0001384345,"about_ca_system_score_gemma":0.000010753312,"threshold_uncertainty_score":0.99409914},"labels":[],"label_agreement":null},{"id":"W1957187485","doi":"10.1016/j.foodhyd.2015.09.017","title":"Cruciferin nanoparticles: Preparation, characterization and their potential application in delivery of bioactive compounds","year":2015,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":112,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Dispersity; Chemistry; Nanoparticle; Bioavailability; Circular dichroism; Nanocapsules; Fluorescence; Chemical engineering; Chromatography; Biophysics; Nuclear chemistry; Nanotechnology; Biochemistry; Materials science; Organic chemistry","score_opus":0.020285915203176113,"score_gpt":0.21682502674208856,"score_spread":0.19653911153891246,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1957187485","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99866873,0.000069048925,0.0001523716,0.00010615154,0.000049289152,0.0007375183,0.00004316922,0.000032761855,0.00014094467],"genre_scores_gemma":[0.9996261,0.000005570753,0.00002379065,0.000019159466,0.00007527654,0.00015987548,0.000067292116,0.0000010917446,0.000021863041],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99918425,0.0000875479,0.00026562583,0.00020902303,0.00012818689,0.00012535378],"domain_scores_gemma":[0.9996321,0.000022888576,0.00013983961,0.000058897785,0.00008457564,0.00006168142],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022887412,0.00009726843,0.00016212129,0.000022253913,0.00004835751,0.000027635379,0.00011666445,0.00007658652,0.0000029929945],"category_scores_gemma":[0.000012414761,0.00004497403,0.000025246276,0.0002680338,0.00005093012,0.00019975004,0.00005599672,0.000043914886,0.000005179672],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011960539,0.00007828203,0.0034751026,0.000005987226,0.000008479971,1.4375313e-7,0.00055048184,0.00001933627,0.9901948,0.00008434935,0.000005702631,0.005457759],"study_design_scores_gemma":[0.00096276123,0.0036435798,0.12504983,0.00005679568,0.00001155204,0.000016058913,0.0018757759,0.007679594,0.8551859,0.0012393021,0.003910319,0.0003684972],"about_ca_topic_score_codex":0.00016943441,"about_ca_topic_score_gemma":0.00041142514,"teacher_disagreement_score":0.13500883,"about_ca_system_score_codex":0.000039861457,"about_ca_system_score_gemma":0.000014231453,"threshold_uncertainty_score":0.18339877},"labels":[],"label_agreement":null},{"id":"W1963730110","doi":"10.1016/j.foodres.2012.11.020","title":"The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate","year":2012,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":246,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Saskatchewan Pulse Growers; Ministry of Agriculture - Saskatchewan","keywords":"Chemistry; Hydrolysis; Surface tension; Emulsion; Fluorescence; Chromatography; Trypsin; Analytical Chemistry (journal); Enzyme; Biochemistry","score_opus":0.086522516032884,"score_gpt":0.2869010585704241,"score_spread":0.2003785425375401,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1963730110","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9962688,0.0007607267,6.19793e-7,0.001883287,0.00007910567,0.00058934296,0.0000075102057,0.000008050367,0.0004025213],"genre_scores_gemma":[0.9994347,0.000018533576,0.0000052690525,0.000011138603,0.00017765458,0.00019342291,0.0000015856517,0.0000010495139,0.00015663951],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984211,0.00032810733,0.00019082853,0.000110683075,0.0007177619,0.00023155991],"domain_scores_gemma":[0.99880224,0.0008085584,0.00009370296,0.00007992558,0.00017428958,0.00004125079],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010663528,0.00006963339,0.00010124904,0.000019979794,0.00018795814,0.000046619483,0.00044805268,0.00003960899,0.000012641423],"category_scores_gemma":[0.0011603852,0.000018523619,0.000057943096,0.0001729541,0.0002494878,0.00008065564,0.00021024591,0.00019794556,0.0000071587065],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006664501,0.000105914456,0.00025395356,0.000049543043,0.000075365424,8.617273e-8,0.00022757397,2.1602581e-7,0.9924962,0.00236223,0.0000766413,0.0042856126],"study_design_scores_gemma":[0.00009530669,0.00052830746,0.00244208,0.00032444843,0.0000034584655,0.0000011810007,0.0002404472,0.0003442735,0.99466085,0.00057023804,0.00074052595,0.00004885216],"about_ca_topic_score_codex":0.00005542585,"about_ca_topic_score_gemma":0.000011470198,"teacher_disagreement_score":0.00423676,"about_ca_system_score_codex":0.000022620274,"about_ca_system_score_gemma":0.000006138189,"threshold_uncertainty_score":0.1445641},"labels":[],"label_agreement":null},{"id":"W1964092473","doi":"10.5539/jfr.v3n5p31","title":"Effect of Protein Supplementation, Fat Globule Size and Storage Time on the Rheological and Sensory Properties of Buffalo Milk Stirred Yogurt","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Rheology; Food science; Chemistry; Globules of fat; Apparent viscosity; Viscosity; Dynamic mechanical analysis; Viscoelasticity; Whey protein; Dynamic modulus; Shear rate; Shear thinning; Milk fat; Materials science; Composite material; Organic chemistry; Linseed oil","score_opus":0.06313521540798216,"score_gpt":0.2967442860746871,"score_spread":0.23360907066670494,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1964092473","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961328,0.0006731103,9.747089e-7,0.0023005914,0.000023269646,0.00068463775,0.000016025559,0.0000038050864,0.00016479025],"genre_scores_gemma":[0.9995015,0.00002810407,0.000032144664,0.000010556125,0.00012894793,0.000016092552,5.7225196e-7,0.0000011305286,0.00028092955],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99658304,0.0019300906,0.00038012865,0.00013547945,0.00076349825,0.00020777251],"domain_scores_gemma":[0.9979234,0.0013860435,0.00023365505,0.00006895831,0.000308397,0.00007955714],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.004938498,0.00009852435,0.00029839406,0.00002960563,0.00015085081,0.00004134168,0.00027012,0.000076335375,0.00008072535],"category_scores_gemma":[0.001766905,0.000027114644,0.000059903297,0.00016162146,0.0003705824,0.000071241615,0.0001182888,0.0002915036,0.0000029815592],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006178152,0.000058746547,0.0005758884,0.00008454118,0.000034723722,0.000001930921,0.00012227011,0.0000015503474,0.99261844,0.00012724557,0.00037397907,0.005382893],"study_design_scores_gemma":[0.00054449425,0.023268458,0.0056336094,0.00027273883,0.000009476283,0.000029871326,0.00024342621,0.000055059016,0.96884847,0.00034721757,0.00067315693,0.000074050724],"about_ca_topic_score_codex":0.00006430827,"about_ca_topic_score_gemma":0.000020775275,"teacher_disagreement_score":0.023769975,"about_ca_system_score_codex":0.000020532281,"about_ca_system_score_gemma":0.00001187575,"threshold_uncertainty_score":0.21152778},"labels":[],"label_agreement":null},{"id":"W1964317880","doi":"10.1021/jf0354390","title":"Heat-Induced Changes in the Ultrasonic Properties of Whey Proteins","year":2004,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":34,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Whey protein isolate; Denaturation (fissile materials); Whey protein; Chemistry; Ultrasonic sensor; Attenuation; Analytical Chemistry (journal); Ionic strength; Ultrasound; Chromatography; Materials science; Aqueous solution; Nuclear chemistry; Optics; Organic chemistry","score_opus":0.029607100693033926,"score_gpt":0.19602295005493944,"score_spread":0.1664158493619055,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1964317880","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99407005,0.0014831822,7.423842e-8,0.004006383,0.000045335026,0.00020169604,0.000005951086,0.0000063019684,0.00018103498],"genre_scores_gemma":[0.9994637,0.00009491532,0.00001340862,0.00003623475,0.00035881042,0.000012337475,0.0000017305056,5.9888487e-7,0.000018270588],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990162,0.000038976978,0.00034754834,0.0001154485,0.00030047816,0.00018131468],"domain_scores_gemma":[0.9995845,0.000021381667,0.00017677901,0.00004125833,0.00011916895,0.000056921835],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027716227,0.00013734109,0.0002508071,0.0000062935774,0.00007298997,0.00004323848,0.00033532124,0.00010460888,0.000009467105],"category_scores_gemma":[0.00004964587,0.000033017306,0.000089283996,0.00019171112,0.00005219013,0.0001136668,0.000032786218,0.00024924517,5.3805786e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000017011807,0.00009031964,0.00020181802,0.000057497728,0.000019799376,0.0000020075468,0.00046756046,0.000004136394,0.99823785,0.000008308134,0.00001349357,0.0008802135],"study_design_scores_gemma":[0.00028828497,0.000837892,0.03661961,0.00032193074,0.000011972345,0.00043627535,0.004536319,1.3956524e-7,0.9566479,0.00006588466,0.00012321048,0.000110623354],"about_ca_topic_score_codex":0.00007636162,"about_ca_topic_score_gemma":0.00025621656,"teacher_disagreement_score":0.041589975,"about_ca_system_score_codex":0.000034084303,"about_ca_system_score_gemma":0.00001377102,"threshold_uncertainty_score":0.13464066},"labels":[],"label_agreement":null},{"id":"W1964669252","doi":"10.1021/la703265c","title":"Diffusing Wave Spectroscopy Study of the Colloidal Interactions Occurring between Casein Micelles and Emulsion Droplets:  Comparison to Hard-Sphere Behavior","year":2008,"lang":"en","type":"article","venue":"Langmuir","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Colloid; Micelle; Emulsion; Spectroscopy; Chemical physics; Chemical engineering; Chemistry; Agrégation; Colloidal particle; Materials science; Physics; Physical chemistry; Organic chemistry; Aqueous solution","score_opus":0.08957701627123332,"score_gpt":0.2897955976410954,"score_spread":0.2002185813698621,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1964669252","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99882406,0.000054431217,0.0000026428315,0.00013635098,0.00012718994,0.0006521448,0.000040894407,0.00003153548,0.00013077646],"genre_scores_gemma":[0.99957633,8.4328184e-7,0.00008509368,0.00002410486,0.00015674789,0.000031825315,0.0000044718377,0.0000014340063,0.00011912667],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99911493,0.000101002064,0.00023594819,0.00020490932,0.0001866942,0.00015649787],"domain_scores_gemma":[0.99965507,0.000074984404,0.000109757646,0.00007772313,0.00002979219,0.000052653326],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000065377455,0.0001081267,0.00021643162,0.000010436645,0.00039524908,0.000028834485,0.00016087128,0.000038993305,0.000034394132],"category_scores_gemma":[0.00001713451,0.000040565763,0.00004397822,0.00019234497,0.000038832255,0.000050717805,0.00016687562,0.00012431225,0.000006780638],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010125899,0.00017521945,0.54786235,0.0000036797578,0.000008466288,0.000005003988,0.0015398655,0.000001102715,0.44900963,0.0000019064008,0.00021903914,0.0011636246],"study_design_scores_gemma":[0.00019085388,0.00037380625,0.9490746,0.00004277152,0.000027828672,0.000029336577,0.0077121924,0.000019805882,0.04045423,0.0000022204295,0.0019502381,0.00012206905],"about_ca_topic_score_codex":0.0025014125,"about_ca_topic_score_gemma":0.0044928873,"teacher_disagreement_score":0.40855542,"about_ca_system_score_codex":0.00004867935,"about_ca_system_score_gemma":0.0000026833782,"threshold_uncertainty_score":0.37814042},"labels":[],"label_agreement":null},{"id":"W1965737137","doi":"10.1111/ijfs.12218","title":"Combined acid‐ and rennet‐induced gelation of a mixed soya milk–cow's milk system","year":2013,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Japan Dairy Association","keywords":"Rennet; Rheology; Chemistry; Food science; Milk protein; Chemical engineering; Chromatography; Casein; Materials science; Composite material","score_opus":0.01934455612967008,"score_gpt":0.23314484839501565,"score_spread":0.21380029226534558,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1965737137","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99445647,0.00023678005,0.00008485574,0.0038329684,0.0008383838,0.00022375787,0.000008530454,0.00004234943,0.00027588176],"genre_scores_gemma":[0.9995335,0.000011339914,0.00029528275,0.000027447448,0.000105200765,0.0000118203,0.0000012121974,0.0000011403838,0.000013055397],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99805963,0.0000533081,0.0006677651,0.00023206086,0.00074817374,0.00023908824],"domain_scores_gemma":[0.99779224,0.000074754826,0.00076762075,0.00009001391,0.0011845055,0.000090838315],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00078525534,0.00012530893,0.00027245397,0.00034908555,0.00012289331,0.00008964444,0.001331442,0.0001610242,0.00003029803],"category_scores_gemma":[0.00033093957,0.000056923753,0.0000737038,0.00075581885,0.00045257376,0.00049667776,0.00022561544,0.00021357377,0.000011797839],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000024225787,0.00004811583,0.003190421,0.00000445054,0.000034978628,0.0000060703096,0.00004968416,0.000003712125,0.9615613,0.0054247887,0.000046326124,0.029605892],"study_design_scores_gemma":[0.0009653949,0.004504887,0.05881699,0.00033853902,0.000020818148,0.0010414736,0.0022441656,0.0006880796,0.9192311,0.011185538,0.0006722987,0.0002907111],"about_ca_topic_score_codex":0.00007487473,"about_ca_topic_score_gemma":0.00005530083,"teacher_disagreement_score":0.05562657,"about_ca_system_score_codex":0.00013330215,"about_ca_system_score_gemma":0.00005393535,"threshold_uncertainty_score":0.24741727},"labels":[],"label_agreement":null},{"id":"W1965811715","doi":"10.1016/j.bbrc.2010.07.088","title":"Bovine binder-of-sperm protein BSP1 promotes protrusion and nanotube formation from liposomes","year":2010,"lang":"en","type":"article","venue":"Biochemical and Biophysical Research Communications","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Hôpital Maisonneuve-Rosemont; Université de Montréal","funders":"Natural Sciences and Engineering Research Council of Canada; Uppsala Universitet; Vetenskapsrådet; Fonds Québécois de la Recherche sur la Nature et les Technologies","keywords":"Vesicle; Liposome; Sperm; Phosphatidylcholine; Capacitation; Chemistry; Biophysics; Membrane; Membrane curvature; Cell biology; Biochemistry; Biology; Phospholipid; In vitro","score_opus":0.07671108894991052,"score_gpt":0.32063108147271013,"score_spread":0.2439199925227996,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1965811715","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99246603,0.00045294553,0.0000017522914,0.005681243,0.000014472611,0.0009795085,0.00009273882,0.000040792922,0.00027053384],"genre_scores_gemma":[0.99828726,0.00012895529,0.0010208314,0.000013368004,0.00014047434,0.00022913731,0.00012768031,0.0000017919822,0.00005049555],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985387,0.00021215522,0.00028122784,0.00028360513,0.0004191214,0.00026522274],"domain_scores_gemma":[0.99861264,0.0005086184,0.00008171007,0.00036965104,0.0002544611,0.0001729133],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047704662,0.00012648905,0.0001937106,0.000027879563,0.00040449895,0.000090896545,0.00068796164,0.00017809265,0.00003236622],"category_scores_gemma":[0.0004955632,0.000054085955,0.000048387385,0.000372142,0.00087795063,0.000170191,0.00083211396,0.000555603,0.000014699283],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003435249,0.0002501644,0.00015083475,0.000027146878,0.000006807934,1.6951881e-7,0.00008142224,9.160218e-10,0.96581095,0.0021858148,0.000063643165,0.0313887],"study_design_scores_gemma":[0.00015787562,0.0003904836,0.0056298114,0.00010535719,0.0000051142497,0.0000024933145,0.00012600342,0.00035843163,0.98355275,0.005344009,0.00418375,0.00014392247],"about_ca_topic_score_codex":0.0006150006,"about_ca_topic_score_gemma":0.00017631381,"teacher_disagreement_score":0.031244775,"about_ca_system_score_codex":0.000013775252,"about_ca_system_score_gemma":0.00001797274,"threshold_uncertainty_score":0.32348457},"labels":[],"label_agreement":null},{"id":"W1965960253","doi":"10.1021/bm0701393","title":"Characterization of β-Lactoglobulin A Gelation in the Presence of Sodium Caprate by Ultrasound Spectroscopy and Electron Microscopy","year":2007,"lang":"en","type":"article","venue":"Biomacromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Chemistry; Sodium; Transmission electron microscopy; Incubation; Chromatography; Sodium dodecyl sulfate; Analytical Chemistry (journal); Nuclear chemistry; Biochemistry; Organic chemistry; Materials science; Nanotechnology","score_opus":0.009198413023760194,"score_gpt":0.2495150675362705,"score_spread":0.2403166545125103,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1965960253","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988248,0.0003051809,0.00014249205,0.00014794058,0.000033208322,0.00034717857,0.00006245068,0.000009840758,0.00012695714],"genre_scores_gemma":[0.9997007,0.00004847807,0.00009554823,0.000025266003,0.000031722408,0.000006894433,0.000078324985,9.5014724e-7,0.0000121082685],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99903804,0.00011486187,0.00030002414,0.00017613402,0.00017647234,0.00019447743],"domain_scores_gemma":[0.99951446,0.00014625215,0.00021667258,0.000061208855,0.000038226688,0.000023158156],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005616919,0.00009745902,0.00013730695,0.00001834309,0.000046729787,0.00002624052,0.00019187666,0.00007837766,0.000007829746],"category_scores_gemma":[0.000047653353,0.00003941247,0.00002703375,0.00029078365,0.000105186016,0.00007647996,0.000020518079,0.00005566534,0.000001387379],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005504616,0.000059365448,0.0071179373,0.000013161504,0.0000042497113,0.0000010827165,0.00021076745,2.4394113e-8,0.99190134,0.00012812845,0.000017176291,0.00049173064],"study_design_scores_gemma":[0.000084265914,0.00022236237,0.13640013,0.00002145899,0.0000033516435,0.000008660428,0.00009903738,0.0000040346386,0.86279106,0.00009168884,0.0002100296,0.00006391271],"about_ca_topic_score_codex":0.00042721088,"about_ca_topic_score_gemma":0.00035092238,"teacher_disagreement_score":0.12928219,"about_ca_system_score_codex":0.000015259902,"about_ca_system_score_gemma":0.0000060151174,"threshold_uncertainty_score":0.1607194},"labels":[],"label_agreement":null},{"id":"W1966262753","doi":"10.1016/j.lwt.2013.08.002","title":"Physicochemical properties of leftover egg yolk after livetins removal","year":2013,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Alberta Innovates Bio Solutions; Natural Sciences and Engineering Research Council of Canada; Alberta Livestock and Meat Agency","keywords":"Yolk; Food science; Chemistry","score_opus":0.0238535984936621,"score_gpt":0.19358099905769172,"score_spread":0.16972740056402963,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1966262753","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.995366,0.00030104708,3.104798e-7,0.0003866084,0.0000758189,0.00023538331,0.000005432938,0.00003769275,0.0035917494],"genre_scores_gemma":[0.99838823,0.000003805568,0.00006158803,0.00010399572,0.0002825301,0.000058339585,0.0000024109465,7.6052146e-7,0.0010983275],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993046,0.000035594527,0.00015591447,0.00016294309,0.00017282253,0.00016812592],"domain_scores_gemma":[0.9997562,0.000017358772,0.000054128577,0.00006672894,0.00006160868,0.000043971973],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000033645443,0.000087133754,0.00013764674,0.0000036474628,0.000030042025,0.000026371616,0.00018891656,0.00006664963,0.0005376683],"category_scores_gemma":[0.00002565142,0.000027438815,0.000072497474,0.0000754929,0.00007292907,0.0001039074,0.0000857253,0.00006542394,0.00050824194],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011506644,0.000043521795,0.0015035628,0.000012325892,0.0000061226974,0.0000011545302,0.000096983764,9.136845e-8,0.9928081,0.000036597896,0.00045558714,0.0050244457],"study_design_scores_gemma":[0.000073762654,0.00013531999,0.048551507,0.00008245654,0.0000048072566,0.000010913726,0.00018131985,0.000027852666,0.93705285,0.0002400297,0.013476764,0.00016239943],"about_ca_topic_score_codex":0.0004562199,"about_ca_topic_score_gemma":0.000022390333,"teacher_disagreement_score":0.05575523,"about_ca_system_score_codex":0.000010755541,"about_ca_system_score_gemma":0.0000011297735,"threshold_uncertainty_score":0.65325916},"labels":[],"label_agreement":null},{"id":"W1966567516","doi":"10.1080/10942910902718220","title":"Understanding Water Uptake from the Induced Changes Occurred During Processing: Chemistry of Pinto and Navy Bean Seed Coats","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Pinto bean; Imbibition; Phaseolus; Chemistry; Germination; Coat; Horticulture; Food science; Agronomy; Botany; Biology","score_opus":0.1171567616492654,"score_gpt":0.2397011393279721,"score_spread":0.1225443776787067,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1966567516","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9958215,0.00038460002,0.000002189645,0.0032314481,0.00037590985,0.00008627869,0.000018911342,0.000010050428,0.00006914012],"genre_scores_gemma":[0.9992148,0.000015276439,0.000017049602,0.000040340463,0.0006791804,0.0000037033926,0.0000033582296,0.000001526898,0.000024741828],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99902433,0.00003031552,0.00030906184,0.00010896685,0.00040829185,0.00011901739],"domain_scores_gemma":[0.99934083,0.000036249847,0.00027383352,0.000037684833,0.0002661977,0.00004518646],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026806124,0.000101604,0.00015177274,0.0000127189915,0.00010920541,0.00012871927,0.0004763776,0.0000712629,0.000040881452],"category_scores_gemma":[0.0000842072,0.000029911793,0.000049920556,0.00003509196,0.00009495641,0.00017514949,0.00011176065,0.00023471122,8.16762e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012480225,0.000025597408,0.0014846078,0.000012845152,0.00008090914,0.0000026623227,0.0014449833,7.914026e-7,0.9946547,0.000007774034,0.000009546984,0.0021507898],"study_design_scores_gemma":[0.00025354399,0.00018613569,0.007924898,0.00023250813,0.000012141799,0.0000791738,0.002429268,0.000020807072,0.98800224,0.00036590628,0.00040293453,0.00009044842],"about_ca_topic_score_codex":0.00007955386,"about_ca_topic_score_gemma":0.00027425247,"teacher_disagreement_score":0.006652456,"about_ca_system_score_codex":0.000032999753,"about_ca_system_score_gemma":0.000014735484,"threshold_uncertainty_score":0.124124296},"labels":[],"label_agreement":null},{"id":"W1966940890","doi":"10.1021/jf049955h","title":"Specificity of Disulfide Bond Formation during Thermal Aggregation in Solutions of β-Lactoglobulin B and κ-Casein A","year":2004,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":49,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Chemistry; Beta-lactoglobulin; BETA (programming language); Peptide; Kappa; Casein; Intermolecular force; Cysteine; Crystallography; Trypsin; Peptide bond; Stereochemistry; Chromatography; Molecule; Enzyme; Whey protein; Organic chemistry; Biochemistry","score_opus":0.01728627899517861,"score_gpt":0.19267885514711589,"score_spread":0.17539257615193726,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1966940890","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99845964,0.0009782992,0.0000020998398,0.00030605536,0.000019276325,0.000077009245,0.000020359312,0.0000035172275,0.00013377017],"genre_scores_gemma":[0.99971104,0.00009550774,0.00006243948,0.0000020343489,0.00011393104,0.0000013519434,0.000005390276,3.9356775e-7,0.000007938046],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999148,0.000016333996,0.00047041406,0.00007950413,0.00017074127,0.00011502398],"domain_scores_gemma":[0.99930704,0.000027830627,0.00048412124,0.000022485796,0.00010350292,0.00005502772],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015225161,0.000089360175,0.0002055718,0.000009480927,0.000055167922,0.000016137581,0.00008482081,0.000080530364,0.000008342559],"category_scores_gemma":[0.00003439386,0.000032608972,0.000063563406,0.00013608533,0.000053619686,0.00024879613,0.00003932245,0.00012392737,1.4033901e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000033413347,0.00006397109,0.0012163747,0.00007950771,0.000011958305,0.0000012729632,0.00019989972,0.00003675223,0.99707955,0.000022520228,0.000004008206,0.0012507861],"study_design_scores_gemma":[0.00037694152,0.00018494768,0.3284516,0.00020881744,0.000008958415,0.00019429876,0.0011511199,0.0000017598977,0.6691911,0.00015560402,0.000007683025,0.00006712155],"about_ca_topic_score_codex":0.000035710906,"about_ca_topic_score_gemma":0.00006090041,"teacher_disagreement_score":0.3278884,"about_ca_system_score_codex":0.000039919716,"about_ca_system_score_gemma":0.0000060242087,"threshold_uncertainty_score":0.13297553},"labels":[],"label_agreement":null},{"id":"W1967892632","doi":"10.1016/j.ejpb.2006.10.012","title":"Effect of preparation conditions on the nutrient release properties of alginate–whey protein granular microspheres","year":2006,"lang":"en","type":"article","venue":"European Journal of Pharmaceutics and Biopharmaceutics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":83,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Fonds Québécois de la Recherche sur la Nature et les Technologies","keywords":"Whey protein isolate; Microsphere; Granule (geology); Riboflavin; Chemistry; Whey protein; Controlled release; Chromatography; Chemical engineering; Materials science; Food science","score_opus":0.030094289991779197,"score_gpt":0.27247932665214636,"score_spread":0.24238503666036715,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1967892632","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9950084,0.0031786005,0.000008444021,0.0005620277,0.00015047991,0.0006850701,0.000058538397,0.000011833689,0.0003366258],"genre_scores_gemma":[0.99939185,0.00021079133,0.000024385998,0.00006820826,0.00022492647,0.000005132549,0.0000047957797,0.0000042882807,0.00006559498],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.997402,0.0011269008,0.00074725825,0.00014572853,0.00038301264,0.0001950792],"domain_scores_gemma":[0.9986249,0.0001238072,0.0008211268,0.00007967378,0.0002596083,0.000090866735],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019896207,0.00019723253,0.00029248465,0.000029759707,0.00016896597,0.000047962654,0.00032918886,0.00003612442,0.000036248955],"category_scores_gemma":[0.00007057444,0.000068861205,0.0001541958,0.00019905552,0.0002680011,0.000084970234,0.00007064056,0.0002760412,0.0000054857755],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000604853,0.00017902773,0.00041172598,0.00014248354,0.00004580289,0.000019453832,0.00006892217,0.00007020334,0.9947349,0.000294316,0.00024278356,0.0031855206],"study_design_scores_gemma":[0.00078120234,0.0018965323,0.0005515459,0.00025194976,0.00010634923,0.000038574588,0.000064684515,0.00027930527,0.98282206,0.000056687786,0.013028187,0.00012290612],"about_ca_topic_score_codex":0.000012127369,"about_ca_topic_score_gemma":0.000001355731,"teacher_disagreement_score":0.012785403,"about_ca_system_score_codex":0.000020534815,"about_ca_system_score_gemma":0.000013633183,"threshold_uncertainty_score":0.28080785},"labels":[],"label_agreement":null},{"id":"W1970085269","doi":"10.1016/j.foodchem.2011.03.116","title":"Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate","year":2011,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":355,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Advanced Foods and Materials Network","keywords":"Pea protein; Solubility; Fraction (chemistry); Field pea; Chemistry; Protein isolate; Sativum; Pisum; Chromatography; Ethanol; Salt (chemistry); Food science; Botany; Biochemistry; Organic chemistry; Biology","score_opus":0.05585327807678718,"score_gpt":0.19352941824271555,"score_spread":0.13767614016592838,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1970085269","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99373204,0.00013639028,0.000019790612,0.00049066305,0.00010018085,0.00059759925,0.00009913384,0.000110866196,0.004713314],"genre_scores_gemma":[0.99762005,9.155144e-7,0.00014488981,0.000040772982,0.0005052736,0.0002267483,0.00004778843,0.0000030764345,0.0014105035],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986659,0.00006221316,0.0003816205,0.00033756756,0.00028600567,0.00026663972],"domain_scores_gemma":[0.9993477,0.000034022956,0.00024083476,0.000155281,0.00012947475,0.0000927093],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00012624785,0.00020963857,0.00026118022,0.000007238296,0.00018418644,0.000027338067,0.0003344996,0.0002520864,0.0014577345],"category_scores_gemma":[0.000112701746,0.00009731429,0.00013782065,0.00015259908,0.00009734225,0.00012571561,0.00011519495,0.00028083904,0.0000447767],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00020563803,0.00018227535,0.0006407756,0.000052382286,0.00006321384,0.0000012151247,0.00015586059,2.4891634e-7,0.9975059,0.000016892262,0.00017369493,0.0010019125],"study_design_scores_gemma":[0.00020501312,0.00037234015,0.005702193,0.00014572838,0.000013391156,0.0000027207752,0.00036085793,0.000013161374,0.99078643,0.00039633526,0.0017759659,0.00022587404],"about_ca_topic_score_codex":0.0011741582,"about_ca_topic_score_gemma":0.000250925,"teacher_disagreement_score":0.0067194714,"about_ca_system_score_codex":0.000035070156,"about_ca_system_score_gemma":0.000031111533,"threshold_uncertainty_score":0.9994551},"labels":[],"label_agreement":null},{"id":"W1970109998","doi":"10.1021/jp3114557","title":"Binding Sites of Resveratrol, Genistein, and Curcumin with Milk α- and β-Caseins","year":2013,"lang":"en","type":"article","venue":"The Journal of Physical Chemistry B","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":167,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université du Québec à Trois-Rivières","funders":"","keywords":"Casein; Genistein; Chemistry; Resveratrol; Curcumin; Polyphenol; Binding constant; Quercetin; Antioxidant; Biochemistry; Binding site; Biology","score_opus":0.013059171583734807,"score_gpt":0.20000467939484598,"score_spread":0.18694550781111116,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1970109998","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988744,0.00034105688,0.0000012266893,0.00041014774,0.0000050155054,0.00006690107,0.0000060154402,0.0000035530447,0.00029163255],"genre_scores_gemma":[0.9995845,0.000014282463,0.000023473642,0.000011889004,0.00027868123,0.00000136814,8.335176e-7,6.809995e-7,0.000084295796],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99941826,0.00003752816,0.00016514015,0.000069380716,0.00020330714,0.000106406274],"domain_scores_gemma":[0.9993941,0.00017751881,0.00022116448,0.000042289892,0.0000916056,0.000073325435],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017355394,0.000084585736,0.00018242873,0.00000280612,0.00007456575,0.00003004823,0.00015470815,0.000033468437,0.000031160667],"category_scores_gemma":[0.000029899506,0.000023395634,0.000037282007,0.00007318864,0.00015206075,0.000097427925,0.000049994036,0.00014814083,0.0000017579329],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003290984,0.000030698302,0.0005071304,0.000020773743,0.000021004445,0.0000017530423,0.00011626414,0.0000017024258,0.9973353,0.000007281644,0.000093309995,0.0018318339],"study_design_scores_gemma":[0.00020006495,0.0004578654,0.003619189,0.00007847061,0.000036173726,0.00017042257,0.0005844884,0.00009482268,0.99407136,0.00028057556,0.00031553966,0.00009103334],"about_ca_topic_score_codex":0.000040316412,"about_ca_topic_score_gemma":0.000002594987,"teacher_disagreement_score":0.0032639839,"about_ca_system_score_codex":0.0000075171183,"about_ca_system_score_gemma":0.000005331263,"threshold_uncertainty_score":0.09540463},"labels":[],"label_agreement":null},{"id":"W1970887411","doi":"10.1007/s11483-014-9366-z","title":"Spray Dried Protein-Stabilized Emulsions as Vitamin Matrix Carriers: Contribution of Protein Aggregates and Lipid Nano- and Micro-Structures to Vitamin Long-Term Protection","year":2014,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Differential scanning calorimetry; Vitamin; Spray drying; Colloid; Materials science; Chemical engineering; Chemistry; Chromatography; Organic chemistry; Biochemistry","score_opus":0.01049366362646138,"score_gpt":0.2238546097866803,"score_spread":0.21336094616021892,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1970887411","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9945521,0.0002523813,0.00010149819,0.0005331878,0.000115452385,0.0041836016,0.00014324245,0.000096698044,0.000021849864],"genre_scores_gemma":[0.9987043,0.000006773079,0.0003441449,0.000025735237,0.0003138916,0.00045462904,0.00006723961,0.0000058095675,0.000077446166],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979811,0.00027133105,0.00044134964,0.0005852905,0.00032506877,0.00039588718],"domain_scores_gemma":[0.99897444,0.00006754934,0.00034697997,0.00017964684,0.00022690852,0.00020444347],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032001696,0.00032600522,0.00046914845,0.00004052147,0.0003135577,0.00012733064,0.00023502957,0.000248617,0.000011367141],"category_scores_gemma":[0.00029964768,0.00015999614,0.000096350086,0.00040904322,0.00020774611,0.0001890658,0.00018664815,0.00017802004,0.000010691958],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018774095,0.00006112113,0.00062577345,0.00011039645,0.00003194709,6.5090893e-7,0.00014857817,5.848574e-7,0.9754222,0.000963398,0.0000022450677,0.022445384],"study_design_scores_gemma":[0.000621622,0.003361844,0.009541322,0.00029268357,0.000025549332,0.000012141852,0.0001300767,0.000011014632,0.98328686,0.0016697042,0.00068751466,0.0003596971],"about_ca_topic_score_codex":0.00021257077,"about_ca_topic_score_gemma":0.00024459077,"teacher_disagreement_score":0.022085687,"about_ca_system_score_codex":0.00004993417,"about_ca_system_score_gemma":0.000016642465,"threshold_uncertainty_score":0.6524453},"labels":[],"label_agreement":null},{"id":"W1971895399","doi":"10.1016/j.jcis.2007.01.021","title":"The rennet coagulation mechanism of skim milk as observed by transmission diffusing wave spectroscopy","year":2007,"lang":"en","type":"article","venue":"Journal of Colloid and Interface Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":86,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Rennet; Rheology; Casein; Skimmed milk; Chemical physics; Chymosin; Coagulation; Suspension (topology); Dynamic light scattering; Colloid; Micelle; Dispersion (optics); Chemical engineering; Analytical Chemistry (journal); Crystallography; Chromatography; Nanotechnology; Food science; Materials science; Thermodynamics; Aqueous solution; Organic chemistry; Nanoparticle; Optics; Physics","score_opus":0.022236172535239327,"score_gpt":0.25376151968556226,"score_spread":0.23152534715032294,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1971895399","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99599016,0.0008991314,0.0015126187,0.00065837253,0.00028844323,0.00013518137,0.0000021317535,0.0000049787377,0.00050897885],"genre_scores_gemma":[0.9991578,0.00016835493,0.00042003355,0.000027944288,0.000058985195,3.7232152e-7,1.8749434e-7,6.31894e-7,0.00016567529],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99860406,0.000051006202,0.00045199852,0.00013523125,0.0005305867,0.00022714505],"domain_scores_gemma":[0.99906266,0.00014329591,0.00042972542,0.00004631992,0.00020577533,0.00011221981],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0023980278,0.000087954904,0.00016629028,0.000023079017,0.0003721815,0.0001140164,0.00036192196,0.000048286096,0.000016776135],"category_scores_gemma":[0.000109760396,0.00002871635,0.000056239325,0.00035463157,0.0002589038,0.00028937083,0.000045540863,0.00012984339,7.7250877e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008874552,0.00002297719,0.00006532248,0.000002727894,0.000003397419,3.5760738e-7,0.0001598321,0.0000014145004,0.99296814,0.00030154962,0.00009254877,0.006293013],"study_design_scores_gemma":[0.00013881207,0.0009710373,0.0024786894,0.000099916586,0.0000051596285,0.000048078957,0.0006231248,0.00036987182,0.99105555,0.0014953015,0.0026490246,0.00006543853],"about_ca_topic_score_codex":0.000053428168,"about_ca_topic_score_gemma":0.000032402582,"teacher_disagreement_score":0.006227575,"about_ca_system_score_codex":0.00004977413,"about_ca_system_score_gemma":0.000029652934,"threshold_uncertainty_score":0.2862557},"labels":[],"label_agreement":null},{"id":"W1972005761","doi":"10.1016/j.cryobiol.2013.01.001","title":"Gelation in protein extracts from cold acclimated and non-acclimated winter rye (Secale cereale L. cv Musketeer)","year":2013,"lang":"en","type":"article","venue":"Cryobiology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Waterloo; University of Saskatchewan","funders":"","keywords":"Secale; Chemistry; Covalent bond; Hydrophobic effect; Food science; Chromatography; Biochemistry; Botany; Biology; Organic chemistry","score_opus":0.01654776245236764,"score_gpt":0.20848476243110137,"score_spread":0.19193699997873373,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1972005761","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99614686,0.00017911693,0.000003819329,0.0006320152,0.00016974246,0.0012673647,0.000065284185,0.000094113144,0.0014416735],"genre_scores_gemma":[0.9988619,0.000014763704,0.00009703976,0.00014606198,0.00015514388,0.0002789252,0.00019039544,0.0000026510852,0.00025310335],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9984157,0.00020201372,0.00041087013,0.0004651839,0.00008255502,0.00042366385],"domain_scores_gemma":[0.9993939,0.0001698835,0.0001604139,0.00010761211,0.00007175423,0.00009643912],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00022936096,0.00020203913,0.00032281375,0.00002856473,0.00009629157,0.0000734803,0.00024621954,0.0003627495,0.0012348179],"category_scores_gemma":[0.000081956314,0.00008884433,0.000043084947,0.00019126119,0.000112122354,0.00023547988,0.00014803949,0.00020116658,0.00040786364],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026767679,0.00005399193,0.049567923,0.0000076462375,0.000009228678,0.0000036881297,0.00008041392,8.0790755e-7,0.94718426,0.000031814387,0.00032255953,0.0027108674],"study_design_scores_gemma":[0.0005870475,0.0004856358,0.9272828,0.00010057169,0.0000068780078,0.000008951947,0.00030861143,0.00038222037,0.06498623,0.0009475417,0.0045356615,0.00036786406],"about_ca_topic_score_codex":0.0032471288,"about_ca_topic_score_gemma":0.001695671,"teacher_disagreement_score":0.8821981,"about_ca_system_score_codex":0.00004578116,"about_ca_system_score_gemma":0.000007183804,"threshold_uncertainty_score":0.9996782},"labels":[],"label_agreement":null},{"id":"W1972248593","doi":"10.1007/s10570-006-9064-1","title":"Bovine Serum Albumin (BSA) as an adhesive for wet cellulose","year":2006,"lang":"en","type":"article","venue":"Cellulose","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McMaster University; McMaster University Medical Centre","funders":"","keywords":"Cellulose; Bovine serum albumin; Adhesive; Wet strength; Adhesion; Materials science; Delamination (geology); Swelling; Regenerated cellulose; Ionic strength; Covalent bond; Polymer chemistry; Chemical engineering; Composite material; Chemistry; Layer (electronics); Chromatography; Organic chemistry; Aqueous solution","score_opus":0.020630969213614465,"score_gpt":0.231773120704323,"score_spread":0.21114215149070853,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1972248593","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98933566,0.00042835297,0.000023825327,0.0009219623,0.00039185522,0.00097338733,0.00014880252,0.00018539115,0.0075907796],"genre_scores_gemma":[0.9770607,0.0000042548136,0.00022882328,0.00022215515,0.0013669853,0.0001347776,0.00031201506,0.0000046125024,0.020665674],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99812365,0.00011830864,0.00037609757,0.00056004064,0.00027688302,0.0005450487],"domain_scores_gemma":[0.99918675,0.00016566337,0.00017216016,0.00017620252,0.00011724361,0.00018194971],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036317654,0.00026607045,0.000288685,0.000019730009,0.00020118717,0.000113890164,0.0005172184,0.0002119027,0.0007086445],"category_scores_gemma":[0.000056194873,0.00011392874,0.00016954518,0.00022021087,0.00008108045,0.0002090907,0.00009045374,0.00012378399,0.00057611155],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014379175,0.00042111205,0.0015001853,0.00004386412,0.000018053766,0.00003274408,0.000093505136,0.000002716303,0.9547062,0.0047984957,0.01897702,0.019262312],"study_design_scores_gemma":[0.00054871244,0.0022368524,0.0072570564,0.00003569436,0.000030124536,0.000021691172,0.00027993115,0.0002739436,0.6894116,0.007881252,0.2913973,0.0006258912],"about_ca_topic_score_codex":0.0012628844,"about_ca_topic_score_gemma":0.0009773618,"teacher_disagreement_score":0.2724203,"about_ca_system_score_codex":0.000055468765,"about_ca_system_score_gemma":0.000018297611,"threshold_uncertainty_score":0.7759161},"labels":[],"label_agreement":null},{"id":"W1974485782","doi":"10.1002/jsfa.2685","title":"The nutritive value of egg by‐products and their potential bactericidal activity: <i>in vitro</i> and <i>in vivo</i> studies","year":2006,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Lysozyme; Food science; Chemistry; Antimicrobial; Salmonella enterica; In vitro; Digestion (alchemy); In vivo; Escherichia coli; Biology; Biochemistry; Biotechnology; Chromatography","score_opus":0.008389274577168811,"score_gpt":0.19869791834123518,"score_spread":0.19030864376406637,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1974485782","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9890409,0.0068426104,2.0912684e-7,0.0036806446,0.00015393362,0.00019105567,0.000035497094,0.000001763838,0.00005334993],"genre_scores_gemma":[0.9992088,0.0005837749,0.000017408736,0.0000183721,0.0001359037,0.000001976958,1.4998568e-7,5.1274236e-7,0.00003308017],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988209,0.0001275526,0.0003301901,0.00018529293,0.0003285495,0.00020751283],"domain_scores_gemma":[0.99912286,0.00013787785,0.00045771332,0.000049208073,0.00019287721,0.00003946639],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00095328543,0.00013031678,0.00031142207,0.000020217693,0.0002451226,0.00006691163,0.00035411242,0.000052953357,2.7036114e-7],"category_scores_gemma":[0.00008911781,0.000030984298,0.00005749827,0.0005626591,0.0007140662,0.00028559534,0.00017043111,0.00018308392,1.9446711e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000645581,0.000067972804,0.0002371465,0.000015851401,0.000010417243,7.917543e-7,0.00013588047,0.0000049848427,0.9972004,0.00005160581,0.00020336731,0.002006994],"study_design_scores_gemma":[0.00023348007,0.0003657766,0.033197273,0.00013195982,0.000008847468,0.0000901695,0.001988262,0.000007125451,0.96287006,0.00079249876,0.00023563132,0.00007892251],"about_ca_topic_score_codex":0.00007254912,"about_ca_topic_score_gemma":0.000105638836,"teacher_disagreement_score":0.034330375,"about_ca_system_score_codex":0.000021209664,"about_ca_system_score_gemma":0.000016317445,"threshold_uncertainty_score":0.26310068},"labels":[],"label_agreement":null},{"id":"W1974575505","doi":"10.1021/jf100957b","title":"Stabilization of Whey Protein Isolate−Pectin Complexes by Heat","year":2010,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":70,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Agriculture and Agri-Food Canada","funders":"","keywords":"Pectin; Whey protein; Food science; Chemistry","score_opus":0.009400582873194849,"score_gpt":0.18963144403790852,"score_spread":0.18023086116471368,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1974575505","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982693,0.00049897237,0.0000013929558,0.00061365566,0.00008175348,0.00013720193,0.000042152653,0.000013263072,0.0003422723],"genre_scores_gemma":[0.99938846,0.000018026622,0.00007024879,0.000008765293,0.0003497674,0.0000036865888,0.000014497562,8.483365e-7,0.00014572512],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99895954,0.000026349237,0.000462493,0.00013732552,0.0002574252,0.00015684514],"domain_scores_gemma":[0.9991888,0.00003315648,0.00035428838,0.00004014999,0.00026440257,0.00011920398],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018493368,0.00014327998,0.00027139342,0.000004610787,0.00009314644,0.000048140726,0.00022258578,0.00014504993,0.00011655645],"category_scores_gemma":[0.000060069106,0.000045663008,0.000103787024,0.00013545532,0.00007348441,0.00016792493,0.000048280963,0.0002936906,8.3912147e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000018209323,0.00007534525,0.0008451574,0.000045870423,0.000024165654,3.3115498e-7,0.000051478044,9.71253e-7,0.997745,0.000013481337,0.00046209863,0.0007179171],"study_design_scores_gemma":[0.00020327998,0.0005352151,0.020240728,0.00005834002,0.000013261437,0.00017737248,0.00061464956,0.0000021394676,0.9763157,0.000113176364,0.0015846055,0.00014157382],"about_ca_topic_score_codex":0.000027706576,"about_ca_topic_score_gemma":0.000043787182,"teacher_disagreement_score":0.021429315,"about_ca_system_score_codex":0.000013711498,"about_ca_system_score_gemma":0.000007055546,"threshold_uncertainty_score":0.18620834},"labels":[],"label_agreement":null},{"id":"W1975177479","doi":"10.1016/j.idairyj.2004.07.007","title":"Phase separation in soft-serve ice cream mixes: rheology and microstructure","year":2004,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":55,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rheology; Carrageenan; Locust bean gum; Pea protein; Chemistry; Phase (matter); Chromatography; Polysaccharide; Ice cream; Microstructure; Casein; Chemical engineering; Materials science; Food science; Composite material; Crystallography; Biochemistry; Organic chemistry","score_opus":0.018556245759519443,"score_gpt":0.2921566787128172,"score_spread":0.2736004329532978,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1975177479","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9946068,0.00038813197,0.00019934868,0.0035222631,0.00061404135,0.0000955491,0.000029445418,0.000015108546,0.000529311],"genre_scores_gemma":[0.9987271,0.00005526418,0.00028246024,0.00027301867,0.0004346998,0.000003755392,0.000034755634,8.180819e-7,0.00018814788],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991719,0.000052987794,0.00026024683,0.00016476226,0.00019928845,0.00015080563],"domain_scores_gemma":[0.99962616,0.000044175747,0.00014035348,0.00002608502,0.00009342953,0.000069812246],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026269048,0.000093996605,0.00011124583,0.000026066313,0.00012558805,0.00011913533,0.000254142,0.0000964832,0.00034919547],"category_scores_gemma":[0.0000666714,0.000042677155,0.000045461242,0.00006728923,0.000055074514,0.00025531388,0.00005168996,0.0002368267,0.00003055553],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004029869,0.0007088748,0.013912501,0.0000078765015,0.00008553592,0.00022147314,0.0013236792,0.00023825014,0.8272949,0.0024658716,0.0010425968,0.15229549],"study_design_scores_gemma":[0.022908585,0.0070027527,0.53910035,0.00083344727,0.000052317428,0.025319235,0.003936497,0.00257975,0.036040675,0.15858394,0.20177516,0.001867303],"about_ca_topic_score_codex":0.00037140763,"about_ca_topic_score_gemma":0.0016242473,"teacher_disagreement_score":0.7912542,"about_ca_system_score_codex":0.00007872979,"about_ca_system_score_gemma":0.000016727688,"threshold_uncertainty_score":0.38234454},"labels":[],"label_agreement":null},{"id":"W1975489223","doi":"10.1016/j.ijpharm.2010.12.039","title":"Nano-encapsulations liberated from barley protein microparticles for oral delivery of bioactive compounds","year":2011,"lang":"en","type":"article","venue":"International Journal of Pharmaceutics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":95,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Crop Industry Development Fund","keywords":"Microparticle; Chemistry; Nutraceutical; Homogenizer; Controlled release; Delivery system; Chromatography; Biochemistry; Pharmacology; Nanotechnology; Chemical engineering; Materials science; Medicine","score_opus":0.12757490816035577,"score_gpt":0.3185451583127383,"score_spread":0.1909702501523825,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1975489223","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980451,0.00023634394,0.00015675933,0.0003132698,0.00055398006,0.00023506756,0.00029075702,0.000010718747,0.00015801364],"genre_scores_gemma":[0.99644774,0.000020374957,0.0030901527,0.00007732995,0.00030745758,0.00000764267,0.000020317677,0.0000016999206,0.000027254928],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988614,0.00008781076,0.00051680213,0.00010111642,0.0003104931,0.00012238631],"domain_scores_gemma":[0.9982101,0.0001306532,0.0005264808,0.000030866777,0.0010269957,0.000074955686],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027560483,0.00009742499,0.00017420242,0.000035040677,0.000050692757,0.00003440522,0.00047433923,0.00005687792,0.00018802332],"category_scores_gemma":[0.000056914432,0.00004591681,0.00013460034,0.00009653172,0.00007204113,0.0002371155,0.000054604556,0.00010920837,0.0000059247504],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00046973187,0.00021421781,0.0028894234,0.0000026437283,0.00023622689,0.0000058169676,0.0002769707,0.000009703262,0.9865868,0.00018428688,0.00008093027,0.00904322],"study_design_scores_gemma":[0.00061375863,0.00029108612,0.0068774666,0.00006163476,0.000041925472,0.000018006633,0.00023665317,0.00063808804,0.98511523,0.0018269299,0.0041817473,0.00009745547],"about_ca_topic_score_codex":0.00019924968,"about_ca_topic_score_gemma":0.000047901434,"teacher_disagreement_score":0.008945765,"about_ca_system_score_codex":0.00005472901,"about_ca_system_score_gemma":0.0000316429,"threshold_uncertainty_score":0.20587234},"labels":[],"label_agreement":null},{"id":"W1976127087","doi":"10.1139/o05-156","title":"The role of mRNA and protein sorting in seed storage protein synthesis, transport, and deposition","year":2005,"lang":"en","type":"review","venue":"Biochemistry and Cell Biology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":58,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Endomembrane system; Storage protein; Cell biology; Endosperm; Biology; Protein biosynthesis; RNA; Glutelin; Protein targeting; Endoplasmic reticulum; Biochemistry; Golgi apparatus; Gene; Membrane protein","score_opus":0.014627428959474744,"score_gpt":0.2260741088675515,"score_spread":0.21144667990807675,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1976127087","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.29660407,0.7023136,1.2991089e-7,0.000019812842,0.000007548924,0.0006265088,0.000044193897,0.000009776664,0.00037437928],"genre_scores_gemma":[0.4692999,0.53022236,0.000018215664,0.0000018276365,0.000098725315,0.00024068818,0.000037039514,0.0000017235576,0.000079530524],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.998619,0.00018406553,0.0004953926,0.00040705324,0.00005991215,0.00023457159],"domain_scores_gemma":[0.99932665,0.00013791287,0.00038155625,0.00007768874,0.000016056449,0.000060123843],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041127895,0.00024947565,0.00060749566,0.00001009473,0.00013343345,0.000020064152,0.00017272604,0.0004957167,0.000005379829],"category_scores_gemma":[0.000036013105,0.00009280609,0.00007528717,0.0000901888,0.00020952628,0.000021998854,0.000062871026,0.0002174034,5.0775884e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010024064,0.000018583629,0.00006054324,0.0011858827,0.000009949157,0.0000013601954,0.0000084839,6.130786e-9,0.3946837,0.000017297474,2.3202767e-7,0.60400397],"study_design_scores_gemma":[0.00023599064,0.00038417298,0.00018650686,0.007913466,0.00016766603,0.00009451346,0.00044963404,0.000012516141,0.41285095,0.0002662572,0.5765116,0.0009267199],"about_ca_topic_score_codex":0.00009373641,"about_ca_topic_score_gemma":0.000064723594,"teacher_disagreement_score":0.60307723,"about_ca_system_score_codex":0.000017797895,"about_ca_system_score_gemma":0.000019223588,"threshold_uncertainty_score":0.3823421},"labels":[],"label_agreement":null},{"id":"W1976221606","doi":"10.1016/j.foodhyd.2012.06.010","title":"Microstructure and elastic modulus of phase-separated gelatin–starch hydrogels containing dispersed oil droplets","year":2012,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":40,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Gelatin; Microstructure; Emulsion; Starch; Phase (matter); Chemical engineering; Rheology; Oil droplet; Polyvinyl alcohol; Materials science; Elastic modulus; Volume fraction; Chromatography; Interconnectivity; Chemistry; Composite material; Organic chemistry","score_opus":0.023326984801462353,"score_gpt":0.2530227642301637,"score_spread":0.2296957794287013,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1976221606","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99674815,0.0008343888,0.000011964555,0.000093334114,0.00029353466,0.0004372152,0.00017301184,0.00007786676,0.0013305164],"genre_scores_gemma":[0.99915856,0.000008412177,0.0000965151,0.000045426175,0.00030462025,0.00007971601,0.00005621854,0.0000043341233,0.00024619958],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9981669,0.00014078218,0.00044754377,0.00033890948,0.00031702936,0.00058883446],"domain_scores_gemma":[0.9992151,0.00014192666,0.00022197324,0.000116681564,0.000065799795,0.00023851314],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003271859,0.0002686049,0.00043953874,0.000029894816,0.00022467422,0.000046006862,0.00026739083,0.00021075315,0.00015821095],"category_scores_gemma":[0.00007516733,0.00012081602,0.000101894446,0.00037732843,0.0001513457,0.00022150353,0.00013591627,0.00020164426,0.000021564798],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017014088,0.0001407289,0.0048059593,0.000037666035,0.000070061695,0.0000016102413,0.00070185395,0.000011626929,0.98285645,0.00019365981,0.000047723555,0.010962516],"study_design_scores_gemma":[0.012545419,0.028902322,0.04498345,0.0007595574,0.00039268332,0.0003768127,0.0043811896,0.00800088,0.8066978,0.001438493,0.087890156,0.003631274],"about_ca_topic_score_codex":0.000113116046,"about_ca_topic_score_gemma":0.000113986236,"teacher_disagreement_score":0.1761587,"about_ca_system_score_codex":0.000047547266,"about_ca_system_score_gemma":0.0000149926,"threshold_uncertainty_score":0.49267343},"labels":[],"label_agreement":null},{"id":"W1976229176","doi":"10.1021/jf000982r","title":"Bipolar Membrane Electroacidification of Demineralized Skim Milk","year":2001,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Hydro-Québec; Université Laval","funders":"","keywords":"Demineralization; Skimmed milk; Electrodialysis; Chemistry; Food science; Lactose; Potassium; Membrane; Biochemistry; Dentistry; Medicine; Organic chemistry","score_opus":0.015436950340668805,"score_gpt":0.20063954110550683,"score_spread":0.18520259076483803,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1976229176","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99431473,0.0042609605,0.0000015092669,0.00072093157,0.000050557683,0.000074204014,0.000010634318,0.000012063465,0.000554426],"genre_scores_gemma":[0.99838936,0.00076883053,0.00007787434,0.000017242208,0.00047536028,0.0000025565375,0.000014326818,7.3065024e-7,0.00025370283],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998884,0.000034115023,0.00050115824,0.00012962706,0.00027250536,0.00017856971],"domain_scores_gemma":[0.99901116,0.000054093478,0.00054144004,0.000040457486,0.00023708431,0.00011576587],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020923081,0.00014003021,0.00029848286,0.0000073425467,0.0000707469,0.000027368245,0.00023393043,0.0001294115,0.000071971874],"category_scores_gemma":[0.00005097597,0.000044113116,0.00014564402,0.00023104445,0.000044703986,0.00014617086,0.000029448158,0.00017913034,0.0000012196472],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004917572,0.000059490943,0.000829706,0.000028926715,0.00004946036,0.0000013780397,0.000036645863,0.0000011395257,0.99485105,0.00001794051,0.00021176825,0.0038632907],"study_design_scores_gemma":[0.0003209089,0.0004837224,0.05461682,0.000060851362,0.00003547364,0.0008130429,0.00036914568,0.0000017603302,0.93595773,0.00008281629,0.007112538,0.00014520489],"about_ca_topic_score_codex":0.000013703538,"about_ca_topic_score_gemma":0.0000064038395,"teacher_disagreement_score":0.05889336,"about_ca_system_score_codex":0.000026093878,"about_ca_system_score_gemma":0.0000069355588,"threshold_uncertainty_score":0.17988807},"labels":[],"label_agreement":null},{"id":"W1976250607","doi":"10.1016/j.foodres.2005.09.010","title":"Structures and some properties of soluble protein complexes formed by the heating of reconstituted skim milk powder","year":2005,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":99,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; University of Guelph","keywords":"Chemistry; Skimmed milk; Glutaraldehyde; Casein; Chromatography; Size-exclusion chromatography; Organic chemistry; Food science; Enzyme","score_opus":0.11789774738169682,"score_gpt":0.31440230731416474,"score_spread":0.1965045599324679,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1976250607","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9941342,0.0009214585,0.0000016163091,0.0033729686,0.00006960951,0.00055468996,0.000087562825,0.00001177649,0.0008461333],"genre_scores_gemma":[0.99915284,0.000008835368,0.00011201574,0.000022067037,0.00020888992,0.000068734815,0.000016599373,9.291611e-7,0.00040910067],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985925,0.00014559823,0.00027620982,0.00015856468,0.00062312343,0.00020398693],"domain_scores_gemma":[0.99940413,0.000111494934,0.000098518816,0.000056335586,0.00028984586,0.00003964292],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00069438067,0.00007353184,0.00012299696,0.00002824304,0.0001783381,0.000052522955,0.00044802183,0.000050255247,0.00012558322],"category_scores_gemma":[0.0002806587,0.000024522666,0.00003711531,0.00011022437,0.00040348966,0.0001917082,0.00019423608,0.00016427727,0.0000025852974],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005805535,0.000046640573,0.0004486322,0.000023898336,0.00004884935,1.12310865e-7,0.00016282142,0.0000044495287,0.97965074,0.007088899,0.0010211451,0.0114457365],"study_design_scores_gemma":[0.0002507458,0.0005346089,0.0018919896,0.00014681097,0.0000017176937,0.000010515805,0.00063466665,0.00032494924,0.98118764,0.004530426,0.01039547,0.00009046898],"about_ca_topic_score_codex":0.0005757814,"about_ca_topic_score_gemma":0.000493069,"teacher_disagreement_score":0.011355268,"about_ca_system_score_codex":0.00003081931,"about_ca_system_score_gemma":0.000024361838,"threshold_uncertainty_score":0.14866744},"labels":[],"label_agreement":null},{"id":"W1976939427","doi":"10.1016/j.jfoodeng.2010.10.020","title":"Thermal aggregation of whey proteins in the presence of buttermilk concentrate","year":2010,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Université Laval","funders":"Ministère de l'Agriculture et de l'Alimentation; Fonds Québécois de la Recherche sur la Nature et les Technologies; Ministry of Agriculture - Saskatchewan","keywords":"Chemistry; Denaturation (fissile materials); Protein aggregation; Whey protein; Casein; Rheology; Covalent bond; Yield (engineering); Soy protein; Chromatography; Food science; Chemical engineering; Organic chemistry; Biochemistry; Nuclear chemistry","score_opus":0.013904725237287528,"score_gpt":0.19829059573661212,"score_spread":0.1843858704993246,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1976939427","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992096,0.0001642573,0.000031121785,0.00017641322,0.00017877771,0.00016365679,0.0000039055485,0.0000034410016,0.00006883104],"genre_scores_gemma":[0.99962044,0.000006110402,0.00019280316,0.0000049980513,0.00016936226,0.000003667229,2.6969315e-7,6.1460537e-7,0.0000017616221],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992279,0.000037104062,0.0003523498,0.000047081037,0.00023093878,0.00010462212],"domain_scores_gemma":[0.99948865,0.00008184453,0.00028388662,0.000045853896,0.000076229844,0.000023503962],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005626233,0.00006020445,0.00014373424,0.000016545247,0.000013264739,0.000012121086,0.0003261764,0.00004842471,0.0000101477235],"category_scores_gemma":[0.00013329687,0.000020448433,0.00005940474,0.00014236142,0.000022418995,0.00012679806,0.000016463042,0.00021987244,2.813921e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000102856475,0.000025919573,0.0012713143,0.000019279412,0.0000085990805,0.0000023488892,0.00025654788,0.0011023774,0.9921803,0.0001870585,0.000003448578,0.004932523],"study_design_scores_gemma":[0.00024815358,0.0009615585,0.08767927,0.00027453562,0.0000079807805,0.000055191893,0.00021671914,0.0013039468,0.90861607,0.00010446839,0.00043328857,0.0000988309],"about_ca_topic_score_codex":0.000023677283,"about_ca_topic_score_gemma":0.00004804223,"teacher_disagreement_score":0.08640796,"about_ca_system_score_codex":0.000006281474,"about_ca_system_score_gemma":0.000008458623,"threshold_uncertainty_score":0.095524855},"labels":[],"label_agreement":null},{"id":"W1977171121","doi":"10.1016/j.foodchem.2010.11.138","title":"Associative phase separation involving canola protein isolate with both sulphated and carboxylated polysaccharides","year":2010,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":92,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Saskatchewan Canola Development Commission; Ministry of Agriculture - Saskatchewan","keywords":"Polysaccharide; Biopolymer; Chemistry; Solubility; Carrageenan; Canola; Pea protein; Phase (matter); Mixing (physics); Chemical engineering; Chromatography; Organic chemistry; Food science; Polymer","score_opus":0.011512575453637559,"score_gpt":0.2304730675300138,"score_spread":0.21896049207637622,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1977171121","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99833405,0.00016508534,0.0000010974725,0.00018726826,0.000036992846,0.00036062076,0.000075088734,0.00013222184,0.0007075988],"genre_scores_gemma":[0.9992767,0.000002702789,0.000050677598,0.00002133702,0.00017314013,0.00006897352,0.000053127096,0.000002506239,0.0003508549],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99896765,0.000031028983,0.00019668552,0.0003355918,0.00019937703,0.00026965025],"domain_scores_gemma":[0.999475,0.000039323197,0.00019656832,0.000078462566,0.00009534559,0.00011526824],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017468301,0.00018404397,0.00018904658,0.000005504803,0.00019704957,0.00011315498,0.00016604648,0.00020759183,0.000088597895],"category_scores_gemma":[0.000072768715,0.000078749494,0.000030351657,0.00019988918,0.00006838157,0.00014898201,0.00005134138,0.0003035272,0.0000035422743],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000457899,0.0000534936,0.00067483896,0.00001594175,0.000041928062,0.0000032886146,0.00014335384,1.9015233e-7,0.9979482,0.00001275562,0.000019043904,0.0010411575],"study_design_scores_gemma":[0.000450555,0.00041050033,0.0008352293,0.000048385053,0.000013119001,0.000014265896,0.00023030146,0.00018693069,0.99715734,0.00008760876,0.00032859342,0.00023714821],"about_ca_topic_score_codex":0.00038191755,"about_ca_topic_score_gemma":0.0010358976,"teacher_disagreement_score":0.00094265473,"about_ca_system_score_codex":0.00003663637,"about_ca_system_score_gemma":0.000026842632,"threshold_uncertainty_score":0.32113114},"labels":[],"label_agreement":null},{"id":"W1977391973","doi":"10.1021/jf011163p","title":"Functional Properties of Oat Globulin Modified by a Calcium-Independent Microbial Transglutaminase","year":2002,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":68,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Chemistry; Tissue transglutaminase; Globulin; Solubility; Viscoelasticity; Polymer; Fourier transform infrared spectroscopy; Dynamic mechanical analysis; Protein aggregation; Denaturation (fissile materials); Dynamic modulus; Biophysics; Polymer chemistry; Biochemistry; Chemical engineering; Organic chemistry; Nuclear chemistry; Materials science; Enzyme","score_opus":0.03666969992724327,"score_gpt":0.17967172683857233,"score_spread":0.14300202691132907,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1977391973","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99489963,0.00371823,0.0000027724395,0.00083046884,0.00009870311,0.00010035547,0.0000677544,0.000011293116,0.0002708004],"genre_scores_gemma":[0.9987367,0.00007990733,0.000012393057,0.00002187575,0.0004499261,0.000003781638,0.000009675508,9.4715324e-7,0.0006848225],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987266,0.00003225395,0.00051614374,0.00016619917,0.00036244356,0.00019632632],"domain_scores_gemma":[0.99924064,0.000022481177,0.00036794553,0.000034405137,0.000193382,0.00014112025],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012266505,0.00018066828,0.00031322162,0.000005517608,0.00009936812,0.000044530778,0.00021142849,0.00015605311,0.0001573304],"category_scores_gemma":[0.000019906169,0.000057469144,0.00018816476,0.000115728675,0.00008254612,0.0001502941,0.000035975074,0.00022519559,0.0000026697107],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000050579176,0.00017119432,0.00007716684,0.00006087402,0.000064184,0.0000019657932,0.000092060705,0.000008264944,0.99487525,0.0000022713523,0.0027948704,0.0018012957],"study_design_scores_gemma":[0.00051689387,0.0004849998,0.0051339595,0.00011772848,0.000037234786,0.0005926162,0.0006301868,0.000006796526,0.99147576,0.000009856817,0.00080881966,0.00018512023],"about_ca_topic_score_codex":0.000016930897,"about_ca_topic_score_gemma":0.0000064546048,"teacher_disagreement_score":0.005056793,"about_ca_system_score_codex":0.000035823366,"about_ca_system_score_gemma":0.000005041067,"threshold_uncertainty_score":0.23435237},"labels":[],"label_agreement":null},{"id":"W1977477500","doi":"10.1016/j.foodchem.2014.02.141","title":"Production and characterisation of potato patatin–galactose, galactooligosaccharides, and galactan conjugates of great potential as functional ingredients","year":2014,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":43,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Galactan; Chemistry; Maillard reaction; Glycation; Galactose; Tryptophan; Amadori rearrangement; Biochemistry; Food science; Amino acid","score_opus":0.011554721102478767,"score_gpt":0.18649920571398312,"score_spread":0.17494448461150436,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1977477500","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991991,0.00009811753,0.0000025780248,0.00014248429,0.00011051548,0.00014057316,0.000063135536,0.000022655955,0.00022082737],"genre_scores_gemma":[0.9995188,0.000020267149,0.000017144333,0.000008933728,0.00024075161,0.000012761412,0.00011552654,0.0000014900812,0.000064341526],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990654,0.000033245913,0.00028250713,0.00026884946,0.00022166193,0.00012831709],"domain_scores_gemma":[0.99942774,0.000040005532,0.00028269767,0.00006594394,0.00011808546,0.00006550909],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019201965,0.00012392094,0.00019242363,0.0000084057665,0.000069069516,0.000022297063,0.00007399457,0.00010114663,0.00009428091],"category_scores_gemma":[0.00020863938,0.00006330486,0.0000333936,0.00007705629,0.000108540924,0.00012827378,0.000058145793,0.00007714714,0.0000014469081],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000070029724,0.00003403813,0.019528411,0.00011882471,0.000020434793,1.689995e-7,0.000059511578,4.467178e-7,0.9761547,0.000011957235,0.000036232286,0.003965244],"study_design_scores_gemma":[0.00014306828,0.00029219763,0.15150072,0.000076535136,0.000015775528,0.00003550579,0.00014416754,0.000027119611,0.84732044,0.00023272194,0.00010283918,0.000108927656],"about_ca_topic_score_codex":0.00006400335,"about_ca_topic_score_gemma":0.0000109833545,"teacher_disagreement_score":0.13197231,"about_ca_system_score_codex":0.000011416231,"about_ca_system_score_gemma":0.0000075665985,"threshold_uncertainty_score":0.25814974},"labels":[],"label_agreement":null},{"id":"W1977814588","doi":"10.1039/c0fo00099j","title":"Interfacial design of protein-stabilized emulsions for optimal delivery of nutrients","year":2010,"lang":"en","type":"review","venue":"Food & Function","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":69,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Lipid digestion; Chemistry; Digestion (alchemy); Bioavailability; Proteolysis; Oil droplet; Lipolysis; Nutrient; Emulsion; Food science; Biochemistry; Chromatography; Organic chemistry; Biology; Lipase; Enzyme","score_opus":0.10556923785857665,"score_gpt":0.2842092172601364,"score_spread":0.1786399794015598,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1977814588","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.014128369,0.97427136,0.0014108638,0.000008262575,0.0012768941,0.008095968,0.0006863885,0.000067894995,0.000054029468],"genre_scores_gemma":[0.22869709,0.75841725,0.0035734691,0.000010370871,0.0020761716,0.005891024,0.001054918,0.000025687508,0.00025402213],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9979915,0.00024595874,0.0008509216,0.0003983009,0.00027280662,0.00024050612],"domain_scores_gemma":[0.9983675,0.00027799443,0.000876964,0.00014628834,0.000267591,0.000063676234],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048086813,0.00029780262,0.0011137816,0.000046779835,0.0001047283,0.000018406765,0.00038931338,0.0005419777,0.00010502839],"category_scores_gemma":[0.0001863443,0.00011596457,0.00056755677,0.00030007484,0.00007756586,0.00009063393,0.000102128964,0.00026414281,0.000014862002],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011087549,0.00019124411,0.0000015518102,0.0022788001,0.00011352251,1.09418956e-7,0.000016631933,0.0000018243754,0.011864019,0.00008554517,0.000037819125,0.9843002],"study_design_scores_gemma":[0.0003076859,0.025529478,0.0000059610315,0.0037902258,0.00037300074,0.000004089321,0.000047597132,0.000013771417,0.001584213,0.000116316194,0.9679023,0.00032534145],"about_ca_topic_score_codex":0.000025246954,"about_ca_topic_score_gemma":0.000025787635,"teacher_disagreement_score":0.9839748,"about_ca_system_score_codex":0.000043704727,"about_ca_system_score_gemma":0.00005333547,"threshold_uncertainty_score":0.47288978},"labels":[],"label_agreement":null},{"id":"W1978773013","doi":"10.1016/j.foodhyd.2014.03.011","title":"Impacts of pH and heating temperature on formation mechanisms and properties of thermally induced canola protein gels","year":2014,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":95,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Alberta Innovates Bio Solutions; Natural Sciences and Engineering Research Council of Canada; Alberta Crop Industry Development Fund","keywords":"Canola; Chemistry; Chemical engineering; Food science; Biophysics; Biology","score_opus":0.02162396820200014,"score_gpt":0.20378163642220817,"score_spread":0.18215766822020804,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1978773013","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982173,0.00011627119,0.0000017620504,0.00014148108,0.000022378272,0.001148866,0.000013427996,0.000025930996,0.00031261714],"genre_scores_gemma":[0.9997217,0.0000024114738,0.00006574366,0.00003843934,0.00004943836,0.000096042706,0.0000030223284,0.0000017044831,0.000021512216],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99907196,0.000113888214,0.0002711939,0.0001666329,0.00021398535,0.00016235629],"domain_scores_gemma":[0.99960566,0.00002685214,0.00018667076,0.00006205828,0.00006129582,0.000057480804],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003547706,0.00013284161,0.00023530026,0.000020927388,0.00011284002,0.000035325942,0.000113149144,0.00012881479,0.0000038248468],"category_scores_gemma":[0.000080188904,0.00005044603,0.000030861473,0.00012882402,0.00003512982,0.00016199308,0.00005859012,0.000096641204,6.737277e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004419452,0.000025761243,0.0000933633,0.00010703796,0.000010975214,7.392258e-8,0.00037425986,0.0000021177752,0.99369997,0.00065658515,0.000001549574,0.004984084],"study_design_scores_gemma":[0.00022950026,0.0033832057,0.0030720339,0.00039617642,0.0000051208053,0.0000049525447,0.00028386986,0.00013364544,0.99185765,0.0004844341,0.000033965694,0.00011546278],"about_ca_topic_score_codex":0.0002473427,"about_ca_topic_score_gemma":0.00032203697,"teacher_disagreement_score":0.0048686215,"about_ca_system_score_codex":0.000014829181,"about_ca_system_score_gemma":0.000009025716,"threshold_uncertainty_score":0.20571294},"labels":[],"label_agreement":null},{"id":"W1979025316","doi":"10.1016/s0141-8130(00)00149-5","title":"Interaction of β-lactoglobulin with phospholipid bilayers: a molecular level elucidation as revealed by infrared spectroscopy","year":2000,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":78,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Phospholipid; Lipid bilayer; Bilayer; Sphingomyelin; Beta-lactoglobulin; Crystallography; Protein secondary structure; Infrared spectroscopy; Conformational isomerism; Fourier transform infrared spectroscopy; Membrane; Molecule; Organic chemistry; Chromatography; Biochemistry; Chemical engineering; Whey protein","score_opus":0.022301662914236377,"score_gpt":0.2638997189887825,"score_spread":0.24159805607454612,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1979025316","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99508125,0.00030125387,0.0003493086,0.0009966546,0.00019716776,0.0001783066,0.00011000661,0.000020651345,0.0027653985],"genre_scores_gemma":[0.99793124,0.00020611928,0.0011401114,0.00032235496,0.0001982242,0.000007674313,0.000066322726,0.000002311826,0.00012563169],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980874,0.00018921778,0.0007027885,0.00024021807,0.0005804623,0.00019991057],"domain_scores_gemma":[0.9986026,0.0001330645,0.000664152,0.000067097324,0.0004301777,0.00010290943],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00032616328,0.00019402298,0.00032789566,0.000041455307,0.000042568474,0.000075703545,0.00067707704,0.00014287689,0.0015601945],"category_scores_gemma":[0.00016110005,0.00007644019,0.00017951502,0.00019306163,0.000118558026,0.00020737822,0.000049422735,0.00023115127,0.000041839914],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0012748649,0.00023615432,0.0018645108,0.0000026951127,0.00013903098,0.00007961823,0.00003412096,0.00002456577,0.96810836,0.00011629717,0.0005013478,0.027618421],"study_design_scores_gemma":[0.00088547874,0.0036379485,0.009971838,0.00022802856,0.00002383492,0.00070845825,0.00023572656,0.000028481803,0.96556425,0.0018918902,0.016536344,0.00028770475],"about_ca_topic_score_codex":0.00013279713,"about_ca_topic_score_gemma":0.000010238543,"teacher_disagreement_score":0.027330715,"about_ca_system_score_codex":0.00009084379,"about_ca_system_score_gemma":0.00002359957,"threshold_uncertainty_score":0.9993525},"labels":[],"label_agreement":null},{"id":"W1979503488","doi":"10.1016/j.lwt.2007.01.017","title":"Dielectric properties of soybean protein isolate dispersions as a function of concentration, temperature and pH","year":2007,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":40,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Differential scanning calorimetry; Dielectric; Analytical Chemistry (journal); Atmospheric temperature range; Chemistry; Dissociation (chemistry); Materials science; Chromatography; Thermodynamics; Physical chemistry","score_opus":0.013183444243556568,"score_gpt":0.19514251977497285,"score_spread":0.18195907553141627,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1979503488","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99770963,0.0008112241,0.000004655424,0.00021574431,0.00004479543,0.0004252866,0.0000042692286,0.000019289302,0.0007650786],"genre_scores_gemma":[0.9995327,0.0000080210275,0.000011407125,0.000025807856,0.00006904066,0.000009583748,0.0000037018299,5.4844736e-7,0.00033917913],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993995,0.000035213427,0.00018889239,0.00012354297,0.00012755276,0.00012533127],"domain_scores_gemma":[0.999734,0.000016456703,0.00009628093,0.00003710574,0.00007924294,0.000036901834],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000121979916,0.000067342815,0.00011441621,0.000008115008,0.0000817355,0.000012643295,0.00006984644,0.00007364466,0.000027222735],"category_scores_gemma":[0.00004606507,0.00002373479,0.000030070432,0.00020713214,0.000058205023,0.00007493928,0.000019332647,0.0000641419,0.0000029827138],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007091771,0.000031838317,0.0008623082,0.000021168316,0.000008568285,3.4478745e-7,0.00014995897,1.3348198e-7,0.9939546,0.0006479266,0.000020256975,0.0042319535],"study_design_scores_gemma":[0.000110123816,0.0006784358,0.018380564,0.00008883837,0.000007933355,0.000003681145,0.00043345863,0.000015551059,0.9793326,0.00017173988,0.00069610996,0.000080911734],"about_ca_topic_score_codex":0.00016272861,"about_ca_topic_score_gemma":0.00012977606,"teacher_disagreement_score":0.017518256,"about_ca_system_score_codex":0.000008766249,"about_ca_system_score_gemma":0.000003083359,"threshold_uncertainty_score":0.09678766},"labels":[],"label_agreement":null},{"id":"W1979998692","doi":"10.1007/s11483-010-9172-1","title":"Effect of Soy Protein Subunit Composition on the Rheological Properties of Soymilk during Acidification","year":2010,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":46,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Soy protein; Rheology; Chemistry; Protein subunit; Food science; Composition (language); Protein isolate; Chromatography; Biochemistry; Materials science; Composite material","score_opus":0.020270532383987475,"score_gpt":0.19709192293636787,"score_spread":0.1768213905523804,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1979998692","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984939,0.000019301586,0.0000011852367,0.00033073797,0.000073235555,0.00086002453,0.000021706323,0.00003701703,0.00016288951],"genre_scores_gemma":[0.9996958,0.0000010142488,0.000009522218,0.0000076120955,0.00014995798,0.000105749496,0.000010778714,0.000001146105,0.000018467339],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990281,0.00020983929,0.00021814593,0.00016752166,0.0002383958,0.00013803781],"domain_scores_gemma":[0.9994765,0.000091131995,0.00020205349,0.00012766138,0.0000776105,0.000025022619],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032243942,0.0001218041,0.0001852173,0.0000080635955,0.00013645308,0.000016055987,0.00030780912,0.00010206857,0.000016347405],"category_scores_gemma":[0.000056958103,0.000034585788,0.00009314243,0.00018331931,0.0001787449,0.000053889173,0.000059834383,0.00018626895,0.000017188137],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014947496,0.00008976632,0.00014919268,0.00005744194,0.0000122710235,1.2658742e-7,0.000040902458,0.0000011598462,0.9938285,0.0029288568,0.0000016892388,0.002740615],"study_design_scores_gemma":[0.000091971895,0.0023566738,0.0044399826,0.00007257077,0.000006983653,0.0000012422431,0.000025408217,0.00002543303,0.9926598,0.00022333908,0.000017251305,0.000079327045],"about_ca_topic_score_codex":0.000031016716,"about_ca_topic_score_gemma":0.000011844686,"teacher_disagreement_score":0.00429079,"about_ca_system_score_codex":0.000007902775,"about_ca_system_score_gemma":0.000003829418,"threshold_uncertainty_score":0.14103675},"labels":[],"label_agreement":null},{"id":"W1980550945","doi":"10.1016/j.jchromb.2010.04.037","title":"Co-extraction of egg white proteins using ion-exchange chromatography from ovomucin-removed egg whites","year":2010,"lang":"en","type":"article","venue":"Journal of Chromatography B","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":69,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Ovotransferrin; Chemistry; Egg white; Chromatography; Ovalbumin; Lysozyme; Ion chromatography; Fraction (chemistry); Extraction (chemistry); Ion exchange; Biochemistry; Ion","score_opus":0.02274769241230026,"score_gpt":0.26121215102893447,"score_spread":0.2384644586166342,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1980550945","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99638057,0.00097396737,0.00008656246,0.00023203582,0.0010956407,0.0005227923,0.00011869142,0.00006389208,0.0005258243],"genre_scores_gemma":[0.9954305,0.00008347305,0.003026475,0.000050012954,0.0013608736,0.000011223245,0.000021314996,0.0000072454714,0.0000088348],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9968417,0.00021875762,0.001233401,0.00034387864,0.00092520623,0.00043704643],"domain_scores_gemma":[0.99676645,0.0001855836,0.0020893305,0.00022005265,0.00047121214,0.0002673969],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00092420075,0.0003580567,0.0007501935,0.00029336975,0.00021215649,0.0001345339,0.0006792289,0.00037200825,0.0006546039],"category_scores_gemma":[0.000088699046,0.00016478526,0.0008391294,0.001160359,0.00024166382,0.0006736017,0.000048049915,0.00064947776,0.000008928317],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000079335005,0.00025639273,0.12172387,0.000042541556,0.00016517313,0.000017030176,0.00018784785,0.000003323738,0.874543,0.000019405385,0.00027617358,0.0026858847],"study_design_scores_gemma":[0.0007918277,0.00071454584,0.60071087,0.0004452107,0.000121634344,0.00038029396,0.00052221003,0.00007805203,0.38647115,0.00075744063,0.008525403,0.00048133705],"about_ca_topic_score_codex":0.0005435211,"about_ca_topic_score_gemma":0.00034940193,"teacher_disagreement_score":0.48807186,"about_ca_system_score_codex":0.000025447065,"about_ca_system_score_gemma":0.000041569474,"threshold_uncertainty_score":0.7167453},"labels":[],"label_agreement":null},{"id":"W1980835970","doi":"10.1007/s11483-013-9313-4","title":"The Effect of pH and Heat Pre-Treatments on the Physicochemical and Emulsifying Properties of β-lactoglobulin","year":2013,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Canadian Dairy Commission","keywords":"Surface tension; Surface charge; Chemistry; Beta-lactoglobulin; Analytical Chemistry (journal); Whey protein; Chromatography; Thermodynamics; Physical chemistry","score_opus":0.017816662101783922,"score_gpt":0.19999389002584586,"score_spread":0.18217722792406194,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1980835970","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99827486,0.00053246866,1.018397e-7,0.00038594095,0.000030761857,0.00065773405,0.000012509997,0.000011690484,0.00009390611],"genre_scores_gemma":[0.9997827,0.000026340584,0.0000023389034,0.000015073553,0.00007582264,0.00007528104,0.0000017333884,0.0000010386691,0.000019705692],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993181,0.00010004679,0.00013990523,0.00014662594,0.00016090077,0.00013440393],"domain_scores_gemma":[0.9995233,0.00025744986,0.00007363571,0.00008590311,0.000031881435,0.00002783598],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000095933035,0.00012137167,0.00017342436,0.0000023744035,0.00014463565,0.000038842147,0.00015726248,0.0000435627,0.0000021004614],"category_scores_gemma":[0.000032423184,0.000027119198,0.000049908547,0.00008510096,0.00021425424,0.00005226987,0.00009277889,0.000065728476,0.0000040330183],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004430994,0.000030491763,0.0011659531,0.000027991597,0.00004182235,2.9873e-8,0.00008155155,3.0093096e-7,0.9816464,0.00010003719,0.00002006478,0.016841002],"study_design_scores_gemma":[0.00012057745,0.0021780524,0.011971462,0.000087304885,0.000014955074,6.3156574e-7,0.00009786878,0.000060246137,0.9850785,0.0002870923,0.00003803503,0.000065237255],"about_ca_topic_score_codex":0.00018201374,"about_ca_topic_score_gemma":0.0000058309074,"teacher_disagreement_score":0.016775765,"about_ca_system_score_codex":0.0000071920326,"about_ca_system_score_gemma":0.0000016703879,"threshold_uncertainty_score":0.1112435},"labels":[],"label_agreement":null},{"id":"W1980923803","doi":"10.1021/jf051369g","title":"Stabilizing Behavior of Soy Soluble Polysaccharide or High Methoxyl Pectin in Soy Protein Isolate Emulsions at Low pH","year":2006,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":56,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Cargill","keywords":"Pectin; Chemistry; Soy protein; Polysaccharide; Creaming; Flocculation; Emulsion; Chromatography; Pea protein; Food science; Organic chemistry","score_opus":0.017017137377034183,"score_gpt":0.21711712257310145,"score_spread":0.20009998519606725,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1980923803","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983571,0.00069042866,7.2530713e-7,0.0004205579,0.000099172714,0.00029296198,0.000029610852,0.000018624598,0.00009079987],"genre_scores_gemma":[0.99838614,0.000024871584,0.00023898485,0.000007536182,0.00042199393,0.000023944202,0.000007616949,0.0000021549042,0.000886773],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99805236,0.00006659405,0.0008853643,0.0002596099,0.0003826061,0.00035346477],"domain_scores_gemma":[0.9987402,0.000096116426,0.0007560012,0.00006647304,0.0002049681,0.00013622992],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032680237,0.00024837337,0.0005104096,0.000017274699,0.0001620368,0.000057002057,0.00031629027,0.000208628,0.00014562682],"category_scores_gemma":[0.00006718975,0.000082076374,0.00019434755,0.00032109636,0.000073132454,0.0002328231,0.00015519196,0.00035410654,0.0000014208301],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000087405904,0.00022581496,0.0029334314,0.000071112714,0.000022257036,0.000012043325,0.00008779297,0.000009797357,0.99574375,0.000006168165,0.00009908908,0.0007013462],"study_design_scores_gemma":[0.0004901436,0.0005074523,0.13098691,0.00025675583,0.000036194233,0.00033952095,0.001450495,0.0000019546899,0.8655121,0.00009250291,0.0000854388,0.00024052517],"about_ca_topic_score_codex":0.00035951505,"about_ca_topic_score_gemma":0.0004765567,"teacher_disagreement_score":0.13023165,"about_ca_system_score_codex":0.00011388934,"about_ca_system_score_gemma":0.000018728815,"threshold_uncertainty_score":0.33469775},"labels":[],"label_agreement":null},{"id":"W1981275474","doi":"10.1016/j.colsurfb.2004.02.002","title":"Associative phase separation of β-lactoglobulin/pectin solutions: a kinetic study by small angle static light scattering","year":2004,"lang":"en","type":"article","venue":"Colloids and Surfaces B Biointerfaces","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":95,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Pectin; Chemistry; Nucleation; Phase (matter); Fractal dimension; Light scattering; Scattering; Dynamic light scattering; Static light scattering; Chromatography; Analytical Chemistry (journal); Crystallography; Fractal; Chemical engineering; Optics; Organic chemistry; Biochemistry","score_opus":0.032389347743864344,"score_gpt":0.2740402697870092,"score_spread":0.24165092204314484,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1981275474","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99587405,0.0018860657,0.000060831146,0.00067201303,0.00013092296,0.0009052671,0.00016418446,0.00006231155,0.00024433155],"genre_scores_gemma":[0.99949104,0.00005413873,0.00014653357,0.000024316258,0.00003057436,0.00004506813,0.000017877077,0.0000022793251,0.00018819852],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984867,0.00016524726,0.00044322753,0.00037561855,0.00022835586,0.00030083285],"domain_scores_gemma":[0.9993467,0.0001111982,0.0002740209,0.0000777217,0.000106007334,0.000084397776],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004486959,0.00021147353,0.0003618381,0.000023268594,0.00025228775,0.00012649228,0.00021172295,0.00008245788,0.00003644092],"category_scores_gemma":[0.0000634151,0.00009963165,0.00006023734,0.00030914944,0.00009122843,0.00015671716,0.00011487644,0.000098773526,0.0000106904345],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007495487,0.0008793993,0.0063611,0.000025068986,0.0000857005,0.0000020234131,0.0020550496,0.00006700555,0.9876178,0.00002166498,0.00021990533,0.0025903205],"study_design_scores_gemma":[0.010819932,0.03227102,0.074545994,0.00090704364,0.00031643725,0.000032415002,0.06780023,0.0020717017,0.80026233,0.0017421823,0.0069565554,0.0022741351],"about_ca_topic_score_codex":0.001292229,"about_ca_topic_score_gemma":0.0024403792,"teacher_disagreement_score":0.18735546,"about_ca_system_score_codex":0.000088842826,"about_ca_system_score_gemma":0.000015438105,"threshold_uncertainty_score":0.4062861},"labels":[],"label_agreement":null},{"id":"W1981777648","doi":"10.1016/j.foodhyd.2014.12.004","title":"Effect of whey protein aggregates of various sizes on the formation and properties of rennet-induced milk gels","year":2014,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":43,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"BASF Corporation","keywords":"Rennet; Chemistry; Casein; Whey protein; Micelle; Clotting time; Dilution; Food science; Chromatography; Ionic strength; Coagulation; Organic chemistry; Aqueous solution","score_opus":0.01787289032289508,"score_gpt":0.19711302418950602,"score_spread":0.17924013386661095,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1981777648","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969678,0.00027730665,0.0000012782006,0.00023073063,0.000031529646,0.0019413135,0.000011980788,0.000021873753,0.00051621714],"genre_scores_gemma":[0.9996444,0.0000049674786,0.000009759784,0.000011362097,0.000046927595,0.0002364485,0.00000243167,0.0000015390841,0.00004214377],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986633,0.00037782063,0.0003717735,0.00015713843,0.00027521985,0.0001547669],"domain_scores_gemma":[0.99922514,0.00020492522,0.00035714643,0.0001144285,0.000066562854,0.000031799507],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00086587406,0.0001432282,0.00033579807,0.000019166364,0.00009013533,0.00001611878,0.0002558527,0.00010026211,0.000008113625],"category_scores_gemma":[0.0003017205,0.00004269739,0.00007602054,0.00017330662,0.00009861976,0.00009331149,0.0000708868,0.000079346886,0.0000024174199],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013223606,0.000037858765,0.000112285066,0.00021733755,0.000022434164,4.8262333e-8,0.0002180742,0.0000038376515,0.9807913,0.00032996928,0.0000083204795,0.018126333],"study_design_scores_gemma":[0.0002478701,0.010135548,0.0004418799,0.0003676557,0.000012841981,0.0000017577051,0.00006907603,0.00023095647,0.9877573,0.00032651544,0.00031900764,0.00008957344],"about_ca_topic_score_codex":0.00017221608,"about_ca_topic_score_gemma":0.00013802046,"teacher_disagreement_score":0.01803676,"about_ca_system_score_codex":0.00001105274,"about_ca_system_score_gemma":0.000005245064,"threshold_uncertainty_score":0.1741149},"labels":[],"label_agreement":null},{"id":"W1982341399","doi":"10.1016/j.carbpol.2004.08.031","title":"Emulsion stabilizing properties of various chitosans in the presence of whey protein isolate","year":2004,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":54,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Emulsion; Syneresis; Chemistry; Steric effects; Whey protein isolate; Whey protein; Phase (matter); Saturation (graph theory); Chromatography; Surface charge; Pulmonary surfactant; Chemical engineering; Stereochemistry; Organic chemistry; Physical chemistry; Biochemistry","score_opus":0.02498256698969689,"score_gpt":0.21212550955961673,"score_spread":0.18714294256991984,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1982341399","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99651015,0.001292204,0.0000025250959,0.0006603608,0.00008107792,0.0008212283,0.000010954478,0.000021012784,0.00060051144],"genre_scores_gemma":[0.9998014,0.0000121426765,0.000019971296,0.000027050311,0.000041073556,0.00007596129,0.0000019932254,0.0000014994731,0.000018890545],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99863696,0.00019562223,0.0003894478,0.00022091808,0.00029779397,0.00025925704],"domain_scores_gemma":[0.9995658,0.000030671858,0.0001907844,0.00013807704,0.00003856103,0.000036098823],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030287527,0.00013568287,0.00022599536,0.000025100986,0.000072502204,0.000020582285,0.0004952158,0.000082374674,0.000011747434],"category_scores_gemma":[0.00007424516,0.00004472405,0.0000762082,0.00046617026,0.00017776909,0.00011840518,0.00007436716,0.00013440594,0.0000022766353],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003414655,0.00007265664,0.0003590806,0.0000385959,0.00000693174,0.0000023536234,0.0021674105,0.00011297868,0.99527174,0.00021361341,4.2786937e-7,0.0017200861],"study_design_scores_gemma":[0.00018874391,0.00032848478,0.0024588213,0.0002656254,0.0000062383515,0.00000273424,0.00224493,0.00007597602,0.9939573,0.0003081314,0.000030332627,0.00013270637],"about_ca_topic_score_codex":0.0056488854,"about_ca_topic_score_gemma":0.0009836722,"teacher_disagreement_score":0.004665213,"about_ca_system_score_codex":0.000024477067,"about_ca_system_score_gemma":0.000020766434,"threshold_uncertainty_score":0.85394627},"labels":[],"label_agreement":null},{"id":"W1983855265","doi":"10.1016/j.biomaterials.2008.05.025","title":"Kinetics of the breakdown of cross-linked soy protein films for drug delivery","year":2008,"lang":"en","type":"article","venue":"Biomaterials","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":140,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Canadian Institutes of Health Research; Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Kinetics; Swelling; Materials science; Ultimate tensile strength; Chemical engineering; Dissolution; Soy protein; Solubility; Controlled release; Elongation; Drug delivery; Composite material; Organic chemistry; Chemistry; Nanotechnology; Biochemistry","score_opus":0.04343197232670221,"score_gpt":0.2512920931690086,"score_spread":0.20786012084230637,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1983855265","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99769574,0.000085403975,0.0000012416447,0.00014302177,0.00034272412,0.0011351783,0.00048047997,0.000027134356,0.00008907733],"genre_scores_gemma":[0.9991973,0.0000039041915,0.00023229061,0.000015499121,0.00015167828,0.000091718844,0.000017013292,0.0000013258192,0.0002892791],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99891627,0.00009553124,0.0004570882,0.00016047938,0.0001861914,0.00018442443],"domain_scores_gemma":[0.99929357,0.00006562088,0.00033838017,0.00011658529,0.00015548227,0.000030338984],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025503384,0.00010620718,0.00025420936,0.000006771175,0.000093336705,0.000019625868,0.00041842682,0.00009365429,0.00012272171],"category_scores_gemma":[0.000091891096,0.00003324593,0.00012718547,0.00011262194,0.00022603958,0.00004887497,0.000107987056,0.0000066014477,0.000006160642],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005673782,0.000055963163,0.00061021454,0.000050400144,0.000010479257,3.111531e-7,0.00004954972,5.600908e-7,0.99837214,0.000052582793,0.0003481723,0.00039291795],"study_design_scores_gemma":[0.00015593339,0.00016825729,0.031444542,0.00005276109,0.000004562646,0.0000051437814,0.000021155942,0.0000023390846,0.9657404,0.00015314032,0.0021701863,0.000081619284],"about_ca_topic_score_codex":0.00056584826,"about_ca_topic_score_gemma":0.00005204834,"teacher_disagreement_score":0.03263175,"about_ca_system_score_codex":0.000008854728,"about_ca_system_score_gemma":0.000007776491,"threshold_uncertainty_score":0.13557297},"labels":[],"label_agreement":null},{"id":"W1983907658","doi":"10.1016/j.lwt.2004.12.005","title":"Structural thermostability of commercial canola protein–hydrocolloid mixtures","year":2005,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Guar gum; Chemistry; Differential scanning calorimetry; Carrageenan; Guar; Ammonium thiocyanate; Thiocyanate; Denaturation (fissile materials); Canola; Urea; Thermal stability; Food science; Chromatography; Nuclear chemistry; Organic chemistry","score_opus":0.023118308555273376,"score_gpt":0.23298284657706936,"score_spread":0.20986453802179597,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1983907658","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953661,0.00015994778,5.118042e-7,0.0009291765,0.00007959498,0.00066842174,0.000048515092,0.000050673847,0.002697035],"genre_scores_gemma":[0.99920976,7.005264e-7,0.00009390919,0.0000853074,0.0003394441,0.000044950975,0.0000095530095,7.91438e-7,0.00021559482],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999012,0.000109145425,0.00024788722,0.00019611532,0.00022062691,0.00021425291],"domain_scores_gemma":[0.9996385,0.00004467281,0.00011203956,0.000094460534,0.00005348308,0.00005685994],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011529206,0.00011519137,0.00018928511,0.000005459783,0.00011745623,0.000020043775,0.00032279352,0.000096488926,0.0004489484],"category_scores_gemma":[0.000042934622,0.000040124818,0.000083004044,0.00013487929,0.00008146674,0.000083709834,0.000072554074,0.00010201897,0.000020992777],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000030684536,0.000025899628,0.005285345,0.000007782674,0.0000074299774,3.9825946e-7,0.00012041103,0.0000027416495,0.9062414,0.00023675077,0.000124634,0.08791653],"study_design_scores_gemma":[0.0001788566,0.00025777004,0.20137016,0.000025574476,0.000005650541,0.000005919759,0.00007306347,0.00005304247,0.77689713,0.000683874,0.020228093,0.0002208367],"about_ca_topic_score_codex":0.0012742499,"about_ca_topic_score_gemma":0.0038454686,"teacher_disagreement_score":0.19608483,"about_ca_system_score_codex":0.0000348952,"about_ca_system_score_gemma":0.0000036083322,"threshold_uncertainty_score":0.49156705},"labels":[],"label_agreement":null},{"id":"W1984672491","doi":"10.1017/s1431927611006623","title":"TEM Analysis of Soy Protein Based Nanoparticles as Nutraceutical Carriers","year":2011,"lang":"en","type":"article","venue":"Microscopy and Microanalysis","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta; National Institute for Nanotechnology","funders":"","keywords":"Nutraceutical; Microanalysis; Soy protein; Nanoparticle; Nanotechnology; Materials science; Chemistry; Food science; Organic chemistry","score_opus":0.030726824035894468,"score_gpt":0.253965978081223,"score_spread":0.22323915404532854,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1984672491","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99829745,0.00068005844,0.000048281774,0.000109143904,0.000020504245,0.0002579432,0.000088321394,0.000039445807,0.00045884395],"genre_scores_gemma":[0.9986796,0.000009974635,0.00091320206,0.000092051734,0.000019196024,0.00003348267,0.000031090538,0.0000017245371,0.00021969776],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99839866,0.00016698649,0.00046364593,0.00044324005,0.00019352017,0.00033395173],"domain_scores_gemma":[0.9993186,0.000060808226,0.00019552311,0.00016339737,0.00009883895,0.00016284836],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044318507,0.00019973288,0.0005563347,0.00010924471,0.00017725605,0.000044491197,0.00028494085,0.00014560785,0.0007788858],"category_scores_gemma":[0.000046334037,0.000089065645,0.00035781547,0.0014584648,0.00024664222,0.00008184416,0.00006848825,0.00010102202,0.000020162068],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000080246544,0.00012249942,0.019155493,0.000015160841,0.00075805694,0.0000042220304,0.00021602133,0.0000021397911,0.97635853,0.0001427807,0.000013915686,0.003130924],"study_design_scores_gemma":[0.00013297604,0.00020500043,0.015595448,0.000022171516,0.0014333898,0.0000017766405,0.00055975403,0.00024097049,0.9805339,0.00009689593,0.0009666275,0.00021111367],"about_ca_topic_score_codex":0.0021395055,"about_ca_topic_score_gemma":0.0011193438,"teacher_disagreement_score":0.0041753347,"about_ca_system_score_codex":0.00002469091,"about_ca_system_score_gemma":0.000016661623,"threshold_uncertainty_score":0.85282534},"labels":[],"label_agreement":null},{"id":"W1985084340","doi":"10.1016/j.foodhyd.2008.07.009","title":"Effect of protein composition on the rheological properties of acid-induced whey protein gels","year":2008,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":63,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Whey protein; Rheology; Lactalbumin; Whey protein isolate; Polymer; Chromatography; Composition (language); Thiol; Stress relaxation; Chemical engineering; Organic chemistry; Kinetics; Materials science","score_opus":0.04281147570415649,"score_gpt":0.21548937563820222,"score_spread":0.17267789993404573,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1985084340","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9928605,0.00014528327,0.000001810371,0.0004949821,0.000045270885,0.005312883,0.000020376814,0.00007865403,0.0010402476],"genre_scores_gemma":[0.9982368,0.0000015376883,0.000016195181,0.000030861498,0.00011337714,0.001437641,0.0000057045067,0.000002620881,0.00015526052],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99758834,0.00076460285,0.00047411956,0.00032583403,0.00054552266,0.00030158184],"domain_scores_gemma":[0.9992832,0.00008519256,0.00029784604,0.00017862176,0.00009068463,0.00006447977],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007385244,0.00024991902,0.00046789696,0.000023177226,0.00028345207,0.000015709027,0.00053487235,0.00020336414,0.00006170934],"category_scores_gemma":[0.00016591762,0.00007255969,0.00020045489,0.00034452486,0.00023492999,0.00008646491,0.00012217944,0.00022683197,0.000032116408],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00042667854,0.00016671552,0.00013317622,0.000074798045,0.00003403312,0.000002146648,0.000101160804,0.0000035174123,0.9969474,0.00060438405,0.000018577884,0.0014873783],"study_design_scores_gemma":[0.0002992608,0.015259663,0.0006176642,0.00027323532,0.000008439899,0.00001273623,0.000030077475,0.000034166922,0.98306453,0.00009631541,0.00014229401,0.00016163343],"about_ca_topic_score_codex":0.00008950131,"about_ca_topic_score_gemma":0.000023323066,"teacher_disagreement_score":0.015092947,"about_ca_system_score_codex":0.000038310594,"about_ca_system_score_gemma":0.000016837683,"threshold_uncertainty_score":0.29588982},"labels":[],"label_agreement":null},{"id":"W1985275647","doi":"10.1016/s0378-4347(00)00266-8","title":"Isolation and purification of serum and interfacial peptides of a trypsinolyzed β-lactoglobulin oil-in-water emulsion","year":2000,"lang":"en","type":"article","venue":"Journal of Chromatography B Biomedical Sciences and Applications","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; University of Guelph","funders":"","keywords":"Emulsion; Chemistry; Chromatography; Adsorption; Proteolysis; Aqueous two-phase system; Beta-lactoglobulin; Hydrolysis; Aqueous solution; Enzymatic hydrolysis; Centrifugation; Bilayer; Phase (matter); Whey protein; Enzyme; Biochemistry; Organic chemistry; Membrane","score_opus":0.012800090227031496,"score_gpt":0.23571649519769042,"score_spread":0.22291640497065893,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1985275647","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978543,0.00084857777,0.000053489617,0.000980117,0.000017438153,0.000109921304,0.000012235708,0.0000043079076,0.000119599456],"genre_scores_gemma":[0.9987099,0.00070508977,0.00049622124,0.000013196303,0.00006069386,0.000007210594,0.0000019778668,4.741764e-7,0.000005232833],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99889284,0.000050804938,0.0005131382,0.00015090089,0.00027075093,0.0001215618],"domain_scores_gemma":[0.9995097,0.00007271,0.00023812195,0.00003263982,0.000052817588,0.00009400237],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005068166,0.00007557596,0.00020713576,0.000087059976,0.00011029589,0.000032405067,0.00015051254,0.00007709022,0.000058461414],"category_scores_gemma":[0.000010395795,0.000029000708,0.00004699289,0.00049511425,0.00068137806,0.0001651242,0.000026675145,0.00007125646,4.38676e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002569034,0.00012155538,0.019331131,0.000042918567,0.0000085634465,2.874708e-7,0.00021670702,7.430528e-7,0.65561503,0.00023220618,0.000009599855,0.3243956],"study_design_scores_gemma":[0.0011076407,0.0020561754,0.9240016,0.00055545714,0.000049813472,0.00017463365,0.0017000396,0.00077352405,0.0528137,0.005743774,0.010708917,0.00031472582],"about_ca_topic_score_codex":0.00007820932,"about_ca_topic_score_gemma":0.000026176083,"teacher_disagreement_score":0.9046705,"about_ca_system_score_codex":0.0000044177823,"about_ca_system_score_gemma":0.000006404537,"threshold_uncertainty_score":0.25105658},"labels":[],"label_agreement":null},{"id":"W1985313527","doi":"10.1021/jf0726076","title":"Changes and Roles of Secondary Structures of Whey Protein for the Formation of Protein Membrane at Soy Oil/Water Interface under High-Pressure Homogenization","year":2007,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":99,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Adsorption; Whey protein; Membrane; Protein secondary structure; Homogenization (climate); Chemical engineering; Desorption; Fourier transform infrared spectroscopy; Soy protein; Chromatography; Protein adsorption; Protein structure; Infrared spectroscopy; Circular dichroism; Crystallography; Organic chemistry; Food science; Biochemistry","score_opus":0.011109518833860615,"score_gpt":0.19671048498288804,"score_spread":0.18560096614902744,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1985313527","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99602866,0.0029156231,0.00002028107,0.00063335226,0.000029084207,0.00026334345,0.00007436219,0.00000424386,0.00003105347],"genre_scores_gemma":[0.9994665,0.000053513762,0.00010948355,0.0000052493942,0.00016732981,0.00000754294,0.000016639775,0.0000011596269,0.00017257479],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99905026,0.000023247867,0.00046540832,0.00010055417,0.00022435434,0.00013619267],"domain_scores_gemma":[0.9988917,0.000048296028,0.0006609442,0.000040576586,0.00031168645,0.000046791458],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030877438,0.0001305991,0.00027380674,0.000009448862,0.00008867024,0.000018701005,0.00017459261,0.00013076433,0.000023829522],"category_scores_gemma":[0.000025774098,0.00003655008,0.00007357993,0.000069700654,0.0000920244,0.0001471888,0.00007920943,0.00010966317,4.223832e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014199388,0.0000222555,0.000023988134,0.0005746817,0.00007999607,1.00545705e-7,0.0002952521,0.000024923067,0.99135613,0.000021704425,0.000018514218,0.0074404567],"study_design_scores_gemma":[0.0003251752,0.0005043799,0.004397977,0.00016406624,0.000049639337,0.000057245816,0.0018649545,0.0000048089396,0.9920716,0.00018669141,0.0002857767,0.00008763996],"about_ca_topic_score_codex":0.000014100781,"about_ca_topic_score_gemma":0.00014456341,"teacher_disagreement_score":0.0073528164,"about_ca_system_score_codex":0.000013527846,"about_ca_system_score_gemma":0.0000043608975,"threshold_uncertainty_score":0.1490469},"labels":[],"label_agreement":null},{"id":"W1985637808","doi":"10.1007/s00449-014-1155-z","title":"Recovery of residual soluble protein by two-step precipitation process with concomitant COD reduction from the yeast-cultivated cheese whey","year":2014,"lang":"en","type":"article","venue":"Bioprocess and Biosystems Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Fermentation; Chemistry; Protein precipitation; Centrifugation; Precipitation; Yeast; Chromatography; Industrial and production engineering; Food science; Whey protein; Extraction (chemistry); Biochemistry","score_opus":0.00840439804513562,"score_gpt":0.1888015713568706,"score_spread":0.18039717331173497,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1985637808","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99797326,0.0005824164,0.00010206736,0.00019032574,0.00014890722,0.0007585736,0.00009753002,0.00009626764,0.000050637467],"genre_scores_gemma":[0.999256,0.000008552597,0.00010117974,0.0000045478046,0.00033065194,0.00014163867,0.00008576715,0.000004524229,0.00006713876],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99874806,0.000062797546,0.0003468862,0.00033461594,0.00028626877,0.00022136816],"domain_scores_gemma":[0.99939215,0.000037078495,0.00024961727,0.000090838614,0.00016458852,0.00006574137],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041186716,0.00020042447,0.00027017982,0.000014343678,0.00012595164,0.000095508236,0.00021525579,0.000113653085,0.000004568118],"category_scores_gemma":[0.00007644049,0.00007330848,0.00002924475,0.00027014743,0.000047699996,0.00020303296,0.00003227621,0.00011133049,0.0000022737358],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008070804,0.000025391742,0.0005269542,0.00015849201,0.000034467877,2.5630862e-7,0.00018042108,0.000071701426,0.9960811,0.00004600401,0.0000731056,0.0027213737],"study_design_scores_gemma":[0.0010423085,0.0011359402,0.0049108155,0.0018455053,0.000043237054,0.000029392364,0.002086488,0.004350449,0.9804695,0.00006521495,0.0033961367,0.0006250033],"about_ca_topic_score_codex":0.001036578,"about_ca_topic_score_gemma":0.00015209528,"teacher_disagreement_score":0.015611615,"about_ca_system_score_codex":0.000025621528,"about_ca_system_score_gemma":0.000011464712,"threshold_uncertainty_score":0.2989433},"labels":[],"label_agreement":null},{"id":"W1986117705","doi":"10.1007/s11483-012-9275-y","title":"Heating of Milk Before or After Homogenization Changes its Coagulation Behaviour During Acidification","year":2012,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Homogenization (climate); Globules of fat; Rheology; Chemistry; Whey protein; Food science; Coagulation; Chemical engineering; Milk fat; Chromatography; Materials science; Biology; Composite material","score_opus":0.036293445515895806,"score_gpt":0.23219128223044172,"score_spread":0.19589783671454591,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1986117705","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990324,0.00019022737,0.000012617964,0.00009664763,0.00015599116,0.00034572586,0.00008375784,0.00005167477,0.000031005377],"genre_scores_gemma":[0.9989906,0.0000050930194,0.00007888565,0.00001152246,0.00067633647,0.00007039273,0.00010142618,0.0000020941284,0.00006365349],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992015,0.000045075645,0.00019425998,0.00014755923,0.00020425522,0.00020736865],"domain_scores_gemma":[0.9995824,0.000016227177,0.0001787544,0.000067843044,0.000104272076,0.000050502],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000107897526,0.00010999347,0.00012916968,0.000012822644,0.000107947555,0.000019063526,0.000109692286,0.00009057005,0.00003632878],"category_scores_gemma":[0.000021182661,0.000046297177,0.000044325723,0.00031046176,0.000019300005,0.00022260429,0.000046718418,0.000048106293,0.000017635204],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000039030932,0.00009428046,0.048299868,0.00004541657,0.000011396605,1.6712609e-7,0.00053705816,0.000002879057,0.93849367,0.00012090591,0.0000021800197,0.012353132],"study_design_scores_gemma":[0.00007016004,0.00034115167,0.42586192,0.00004058627,0.000015018413,0.0000021076373,0.00016393317,0.000036460795,0.5732705,0.00003317728,0.000055104207,0.00010988321],"about_ca_topic_score_codex":0.000028161197,"about_ca_topic_score_gemma":0.00014668939,"teacher_disagreement_score":0.37756205,"about_ca_system_score_codex":0.000030378102,"about_ca_system_score_gemma":0.000003385807,"threshold_uncertainty_score":0.1887944},"labels":[],"label_agreement":null},{"id":"W1986401583","doi":"10.1111/j.1365-2621.2006.tb15609.x","title":"Composition and Functional Properties of Soy Protein Isolates Prepared Using Alternative Defatting and Extraction Procedures","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":200,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Defatting; Soy protein; Chemistry; Extraction (chemistry); Chromatography; Emulsion; Hexane; Ethanol; Aqueous solution; Methanol; Food science; Biochemistry; Organic chemistry","score_opus":0.04610580121215324,"score_gpt":0.24516546327904015,"score_spread":0.1990596620668869,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1986401583","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987459,0.00073532626,0.0000850832,0.000111576,0.00007042385,0.00019311752,0.0000022614058,0.0000058941764,0.00005042529],"genre_scores_gemma":[0.9992366,0.000004080157,0.0005864984,0.0000051099046,0.0001591141,0.000002593033,2.0027886e-7,5.1159316e-7,0.000005281153],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99905366,0.00004332974,0.00031196905,0.00013653612,0.00033344538,0.0001210462],"domain_scores_gemma":[0.9991022,0.00002640618,0.0004992707,0.000019495323,0.00031129018,0.00004133616],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005936931,0.00007133082,0.00012535429,0.00004167807,0.0002578413,0.000094720235,0.000100046345,0.000028671458,0.0000022723998],"category_scores_gemma":[0.00008347602,0.0000285492,0.000025707533,0.00019775095,0.00026357756,0.0006925733,0.000042118696,0.00008329589,1.05473354e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000053670796,0.000036441983,0.0012594861,0.000022440372,0.000005183642,4.795693e-7,0.00009842381,0.00010730051,0.99727124,0.00009986072,0.0000017663364,0.0010437163],"study_design_scores_gemma":[0.00012977603,0.00068807456,0.02090191,0.00034292828,0.000008578432,0.00032695933,0.00044711825,0.0015857464,0.974715,0.000765602,0.000007915524,0.00008037281],"about_ca_topic_score_codex":0.000085048945,"about_ca_topic_score_gemma":0.000043093947,"teacher_disagreement_score":0.02255621,"about_ca_system_score_codex":0.000037086855,"about_ca_system_score_gemma":0.000046055306,"threshold_uncertainty_score":0.1983133},"labels":[],"label_agreement":null},{"id":"W1987169770","doi":"10.1111/j.1745-4530.2007.00109.x","title":"EFFECTS OF ADDED WEIGHTING AGENT AND XANTHAN GUM ON STABILITY AND RHEOLOGICAL PROPERTIES OF BEVERAGE CLOUD EMULSIONS FORMULATED USING MODIFIED STARCH","year":2007,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":99,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"","keywords":"Creaming; Emulsion; Xanthan gum; Rheology; Starch; Chemistry; Chromatography; Dynamic modulus; Dynamic mechanical analysis; Chemical engineering; Food science; Materials science; Composite material; Organic chemistry; Polymer","score_opus":0.03846899377405604,"score_gpt":0.23184790441521452,"score_spread":0.19337891064115847,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1987169770","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977847,0.0015232662,0.00028628565,0.000016588889,0.000094732946,0.00026438545,0.000003938086,0.000013049095,0.000013060834],"genre_scores_gemma":[0.99965316,0.000024025969,0.00022579012,0.000003429621,0.00008888973,0.0000018406868,3.204627e-7,0.0000019005224,6.3635594e-7],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998744,0.000044655728,0.00056742027,0.00013483177,0.00029115714,0.00021790761],"domain_scores_gemma":[0.9991152,0.00024265639,0.00033384282,0.000036215682,0.00017047263,0.00010157862],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00077894557,0.00013904991,0.00036553087,0.000048279402,0.00006807435,0.000015765378,0.00013716824,0.000098301185,0.000002924658],"category_scores_gemma":[0.0003292801,0.000056288034,0.00005927,0.00018039772,0.000049142185,0.00012931656,0.000049789778,0.0002098442,2.8456762e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00023110662,0.00008079195,0.0006670411,0.00055431284,0.00004685007,0.0000055040055,0.0005673487,0.000788924,0.99527496,0.00004223192,1.3684361e-7,0.0017407748],"study_design_scores_gemma":[0.00033539408,0.0020673163,0.008415413,0.00071158505,0.00002368744,0.00003720468,0.00030934782,0.0031013663,0.9848084,0.00006958495,0.0000026351488,0.00011810397],"about_ca_topic_score_codex":0.00001275066,"about_ca_topic_score_gemma":0.000005412088,"teacher_disagreement_score":0.010466617,"about_ca_system_score_codex":0.00002336449,"about_ca_system_score_gemma":0.000009738132,"threshold_uncertainty_score":0.22953594},"labels":[],"label_agreement":null},{"id":"W1987376168","doi":"10.1039/c4fo00016a","title":"Study of chemical stability of lemon oil components in sodium caseinate–lactose glycoconjugate-stabilized oil-in-water emulsions using solid-phase microextraction-gas chromatography","year":2014,"lang":"en","type":"article","venue":"Food & Function","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Cegep de Saint Hyacinthe; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Chromatography; Sodium Caseinate; Solid-phase microextraction; Chemistry; Gas chromatography; Lactose; Glycoconjugate; Food science; Gas chromatography–mass spectrometry; Mass spectrometry; Biochemistry","score_opus":0.05843418279583371,"score_gpt":0.28387474043274435,"score_spread":0.22544055763691065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1987376168","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999007,0.000041146093,0.0000050001104,0.00004651355,0.00032766623,0.00040338037,0.000030673655,0.000042780997,0.00009584965],"genre_scores_gemma":[0.9997693,0.0000029265225,0.000019787378,0.0000082474535,0.000073706724,0.000057427824,0.00006283747,0.0000036198867,0.0000021910114],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9973485,0.00049980916,0.00092692795,0.000497315,0.0003567972,0.0003706525],"domain_scores_gemma":[0.99909806,0.00016967353,0.00030541,0.00020334551,0.00013687009,0.00008666779],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00079161255,0.00023943126,0.0005475366,0.00009902344,0.00009240849,0.000023636721,0.00020413238,0.00018355875,0.00009462357],"category_scores_gemma":[0.00008195682,0.00011331299,0.00014971186,0.00047231006,0.00010045965,0.00022132676,0.00010395475,0.00023794809,0.000005585169],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0024634234,0.00330452,0.019686084,0.000063882355,0.00003027067,0.0000021935427,0.00044728734,0.000019006651,0.969966,0.000004217352,0.0000010471304,0.0040120794],"study_design_scores_gemma":[0.004497375,0.012622788,0.020052351,0.0001483848,0.00005887377,0.000013321258,0.0026918584,0.0006999144,0.95851,0.000092051814,0.00024326099,0.00036983058],"about_ca_topic_score_codex":0.003846085,"about_ca_topic_score_gemma":0.003209955,"teacher_disagreement_score":0.011455998,"about_ca_system_score_codex":0.0000987166,"about_ca_system_score_gemma":0.0000091346465,"threshold_uncertainty_score":0.5814156},"labels":[],"label_agreement":null},{"id":"W1987778486","doi":"10.1016/j.jfoodeng.2005.06.065","title":"A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration","year":2005,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":88,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Dairy Management","keywords":"Chemistry; Microfiltration; Fractionation; Whey protein; Chromatography; Food science; Ultrafiltration (renal); Globules of fat; Casein; Membrane; Milk fat; Biochemistry","score_opus":0.01477064313771091,"score_gpt":0.20714049153873995,"score_spread":0.19236984840102905,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1987778486","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990146,0.00036112536,0.00007680602,0.00027395444,0.00009341945,0.00015142017,0.0000068322956,0.000003691225,0.00001811169],"genre_scores_gemma":[0.9997353,0.0000071461945,0.00012807408,0.000007812735,0.000110574634,0.000002111455,5.965621e-7,6.0012485e-7,0.000007796626],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992934,0.000040702504,0.00034136974,0.000056100784,0.00020891828,0.0000595356],"domain_scores_gemma":[0.9994553,0.000043463944,0.00034391132,0.000033258995,0.00010190762,0.000022196116],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002113949,0.00006376188,0.0001728147,0.000017144142,0.000033092616,0.000011837975,0.00012300606,0.000033232223,0.000004114132],"category_scores_gemma":[0.000022887434,0.00002472275,0.000042673215,0.000103322665,0.0000120412005,0.00016024182,0.000018468652,0.0000973337,1.5260055e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010508065,0.000087608205,0.0011201095,0.0000073354486,0.000039544142,1.5420481e-7,0.00045074467,0.0011661053,0.9950383,0.0000112641155,0.00013375975,0.0019346138],"study_design_scores_gemma":[0.000529693,0.0020340001,0.14245458,0.00013355073,0.0000363745,0.00007070882,0.0014433409,0.001232719,0.84962845,0.000034216904,0.0022763547,0.00012599913],"about_ca_topic_score_codex":0.00001199557,"about_ca_topic_score_gemma":0.000031786287,"teacher_disagreement_score":0.1454098,"about_ca_system_score_codex":0.000022427224,"about_ca_system_score_gemma":0.0000033585457,"threshold_uncertainty_score":0.10081645},"labels":[],"label_agreement":null},{"id":"W1988752010","doi":"10.1016/j.ijpharm.2008.04.031","title":"Influence of molecular organization and interactions on drug release for an injectable polymer-lipid blend","year":2008,"lang":"en","type":"article","venue":"International Journal of Pharmaceutics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Institutes of Health Research","keywords":"Chemical engineering; Drug delivery; Polymer; Phosphatidylcholine; Chemistry; Thermal stability; Fourier transform infrared spectroscopy; Confocal laser scanning microscopy; Materials science; Chemical structure; Organic chemistry; Biophysics; Phospholipid; Membrane; Biochemistry","score_opus":0.03965611214543325,"score_gpt":0.3202741615381781,"score_spread":0.2806180493927449,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1988752010","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99861556,0.00014884808,0.00007608667,0.00062658754,0.0003113464,0.0001057753,0.000040906652,0.000007698444,0.00006717486],"genre_scores_gemma":[0.9991089,0.00013890571,0.00012997317,0.00024654146,0.00030892072,0.0000019601462,0.000009834003,0.0000017040151,0.000053269716],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99915487,0.000053676722,0.0003256553,0.00008965904,0.00029402456,0.00008211073],"domain_scores_gemma":[0.9986925,0.00012904803,0.00034902102,0.000028368964,0.0007227534,0.000078307516],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016495834,0.000074294134,0.00011163562,0.0000437769,0.00006582622,0.00002150096,0.00027023925,0.000026293765,0.000029253892],"category_scores_gemma":[0.00015824339,0.00003732238,0.00004191036,0.00011205784,0.000044721306,0.0002889265,0.000034103203,0.000113154034,0.0000016995807],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001227723,0.0001439764,0.002853389,0.0000050427984,0.000056557015,0.000010720491,0.00019867887,0.0011416973,0.98963636,0.00025497956,0.00009452582,0.005481277],"study_design_scores_gemma":[0.00038768142,0.0002868879,0.0025752787,0.00005089145,0.00001876888,0.0003395519,0.00009725095,0.00036335966,0.991262,0.00010878538,0.004429232,0.00008028723],"about_ca_topic_score_codex":0.000028853536,"about_ca_topic_score_gemma":0.000007919977,"teacher_disagreement_score":0.0054009897,"about_ca_system_score_codex":0.000038692982,"about_ca_system_score_gemma":0.000025249878,"threshold_uncertainty_score":0.15219626},"labels":[],"label_agreement":null},{"id":"W1989087920","doi":"10.1111/j.1750-3841.2010.01618.x","title":"Heat Stability of Aggregated Particles of Casein Micelles and κ‐Carrageenan","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Dairy Farmers of Ontario; Canadian Dairy Commission","keywords":"Chemistry; Micelle; Skimmed milk; Casein; Ingredient; Chemical engineering; Whey protein; Carrageenan; Creaming; Permeation; Chromatography; Colloid; Emulsion; Food science; Aqueous solution; Organic chemistry; Membrane; Biochemistry","score_opus":0.029867162100687298,"score_gpt":0.23610584646562363,"score_spread":0.20623868436493634,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1989087920","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99896586,0.0002996274,0.0000015268208,0.00034905266,0.00019664099,0.000090903,0.000011493468,0.0000039513916,0.0000809702],"genre_scores_gemma":[0.9996898,0.000010686073,0.00023821805,0.0000075678504,0.0000508149,5.806466e-7,9.2817956e-8,3.5196447e-7,0.0000018592029],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99871415,0.000060052967,0.000467923,0.00013392625,0.00045302423,0.00017091879],"domain_scores_gemma":[0.999011,0.00014068127,0.00028103497,0.00007663879,0.00035643837,0.00013424802],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017560201,0.00007126115,0.00022382455,0.000028909024,0.00009651505,0.000029107152,0.0004337686,0.00004381138,0.000031908083],"category_scores_gemma":[0.0004260585,0.000025632222,0.000062561594,0.0004417658,0.00075082283,0.00025363555,0.00007735403,0.00015987417,3.963696e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022440068,0.000056292272,0.008772314,0.00001005428,0.0000044960734,0.0000016249594,0.00023370697,0.0000010105427,0.9836353,0.000070642505,0.0000058702035,0.007186234],"study_design_scores_gemma":[0.0001076613,0.0010621612,0.037276868,0.000041022005,0.000005994702,0.00007654917,0.00059549476,0.00005759976,0.9602832,0.00035138364,0.00008777547,0.00005429509],"about_ca_topic_score_codex":0.00011965785,"about_ca_topic_score_gemma":0.00050419837,"teacher_disagreement_score":0.028504552,"about_ca_system_score_codex":0.000010629523,"about_ca_system_score_gemma":0.00005717535,"threshold_uncertainty_score":0.2766438},"labels":[],"label_agreement":null},{"id":"W1989305304","doi":"10.1016/j.foodchem.2008.12.030","title":"Protein-based coatings on peanut to minimise oil migration","year":2008,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"","keywords":"Coating; Tissue transglutaminase; Pectin; Starch; Glutaraldehyde; Chemistry; Food science; Chemical engineering; Chromatography; Biochemistry; Organic chemistry; Enzyme","score_opus":0.031180919514521413,"score_gpt":0.20721063660500427,"score_spread":0.17602971709048287,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1989305304","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99024016,0.000030537194,0.0000015485285,0.0015611575,0.000035939785,0.00016172761,0.000039981594,0.00012528143,0.007803688],"genre_scores_gemma":[0.99614644,7.7585867e-7,0.00012630106,0.00023688396,0.00036045501,0.00015357931,0.000057167457,0.0000015231102,0.0029168553],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99893403,0.000023392387,0.00019601062,0.00031784675,0.00029898062,0.00022975726],"domain_scores_gemma":[0.9995632,0.000043222248,0.00008832115,0.000108312284,0.000060806255,0.00013611557],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000090542584,0.00015154386,0.00013511225,0.000004511741,0.00018230568,0.000025799309,0.00026166093,0.00011396405,0.00017362757],"category_scores_gemma":[0.00011948075,0.0000664871,0.000074478696,0.00016298462,0.000033695247,0.000028462471,0.00003128938,0.00011086295,0.00012297355],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000038045906,0.000073600386,0.00014906705,0.000026470232,0.0000031920265,0.000004715455,0.000049504488,0.000007500869,0.9951007,0.0000027927038,0.001311825,0.0032326241],"study_design_scores_gemma":[0.00012823696,0.00045713602,0.00030995926,0.00007640651,0.0000019130007,0.0000070995593,0.000058615413,0.000019702216,0.977343,0.000009026067,0.021405788,0.00018310502],"about_ca_topic_score_codex":0.00004526322,"about_ca_topic_score_gemma":0.000039115705,"teacher_disagreement_score":0.020093963,"about_ca_system_score_codex":0.000046711495,"about_ca_system_score_gemma":0.000016605944,"threshold_uncertainty_score":0.2711265},"labels":[],"label_agreement":null},{"id":"W1989526336","doi":"10.1007/s11947-011-0558-y","title":"Effect of Shell Eggs Storage on Ovomucin Extraction","year":2011,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Alberta Livestock and Meat Agency","keywords":"Egg white; Chemistry; Yield (engineering); Extraction (chemistry); Food science; Chromatography; Eggshell; Biology; Materials science","score_opus":0.018285615812779477,"score_gpt":0.24315151906239402,"score_spread":0.22486590324961453,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1989526336","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972251,0.00044702468,0.0000036798579,0.00012580524,0.00009490774,0.0002470409,0.000012514573,0.00016743646,0.0016764662],"genre_scores_gemma":[0.99980015,0.000023837805,0.000022384816,0.000013676798,0.000045392597,0.000037245427,0.0000036005008,0.0000010559023,0.000052635914],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999255,0.000034805144,0.00016695663,0.0002649565,0.00010066803,0.00017762024],"domain_scores_gemma":[0.99969214,0.00004306834,0.0001252485,0.000072843155,0.000034884284,0.000031823816],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021724221,0.00012841781,0.00020767451,0.00005025758,0.00007167422,0.0000070941464,0.00020926351,0.00027978598,0.000050262082],"category_scores_gemma":[0.000045735098,0.000046448513,0.000034622353,0.00032208284,0.00012284837,0.00005904305,0.000054157852,0.0001399883,0.000017718297],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001728202,0.000090091264,0.0037076033,0.000076128104,0.00001709179,0.0000036770184,0.000040772877,7.109687e-8,0.6912086,0.0014554014,0.000022543129,0.3032052],"study_design_scores_gemma":[0.00018793957,0.013400832,0.005215,0.000051339128,0.000011596718,0.000031067764,0.0001239957,0.000007858827,0.9779152,0.0015097593,0.0014027937,0.00014259254],"about_ca_topic_score_codex":0.00005030557,"about_ca_topic_score_gemma":0.000058474314,"teacher_disagreement_score":0.3030626,"about_ca_system_score_codex":0.000009068198,"about_ca_system_score_gemma":0.0000022480644,"threshold_uncertainty_score":0.21579657},"labels":[],"label_agreement":null},{"id":"W1990055120","doi":"10.1016/j.foodchem.2013.05.082","title":"Synergistic enhancement in the co-gelation of salt-soluble pea proteins and whey proteins","year":2013,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":70,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Pea protein; Chemistry; Salt (chemistry); Aqueous solution; Whey protein; Whey protein isolate; Viscosity; Chromatography; Food science; Organic chemistry; Materials science","score_opus":0.019209550718783414,"score_gpt":0.21506619771153787,"score_spread":0.19585664699275446,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1990055120","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9935432,0.0002152254,0.0000123863,0.0005378854,0.00002345375,0.0010416828,0.000013018545,0.000019739242,0.004593394],"genre_scores_gemma":[0.99887234,0.000006696694,0.000057649537,0.000024381901,0.00012358127,0.0005410771,0.000030189703,0.0000010793256,0.0003430042],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99898815,0.00005224721,0.00028158622,0.0002201892,0.0002550649,0.0002027395],"domain_scores_gemma":[0.99960315,0.000049399125,0.00014651268,0.00011003023,0.000048599697,0.00004228485],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025893285,0.00011962433,0.00014880391,0.0000046263563,0.000077836135,0.000048886897,0.00026929303,0.00009900743,0.0002926924],"category_scores_gemma":[0.00007054194,0.000044720466,0.000033787594,0.00012932006,0.00007005248,0.00008262708,0.000051054543,0.00012484333,0.0000190706],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000005910535,0.00008104657,0.0005227389,0.00008804779,0.000007044296,4.723264e-7,0.00013978947,8.667369e-7,0.9967966,0.000046768986,0.00017206237,0.0021386489],"study_design_scores_gemma":[0.00015031446,0.00034237222,0.0046041873,0.00009372614,0.000004541828,0.0000041498406,0.0004499124,0.00005982833,0.9922093,0.0004984885,0.0014432945,0.00013986137],"about_ca_topic_score_codex":0.0003639154,"about_ca_topic_score_gemma":0.000094678704,"teacher_disagreement_score":0.005329126,"about_ca_system_score_codex":0.000026661055,"about_ca_system_score_gemma":0.000009969039,"threshold_uncertainty_score":0.32047766},"labels":[],"label_agreement":null},{"id":"W1990440588","doi":"10.1016/j.tifs.2005.12.011","title":"Food protein-based materials as nutraceutical delivery systems","year":2006,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1150,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Fonds Québécois de la Recherche sur la Nature et les Technologies","keywords":"Nutraceutical; Food protein; Nanotechnology; Chemistry; Food products; Functional food; Food science; Biochemical engineering; Biotechnology; Materials science; Biology; Engineering","score_opus":0.028872741497342282,"score_gpt":0.2520976307608591,"score_spread":0.22322488926351683,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1990440588","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9925935,0.0004907801,0.000008914616,0.0017909472,0.00037933662,0.00060406636,0.0000569405,0.0005437028,0.0035318004],"genre_scores_gemma":[0.9991077,0.0000011951998,0.00012393868,0.00004132864,0.00015166782,0.0003823534,0.000015190774,0.0000032722023,0.00017330945],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9965392,0.000119870485,0.0006623892,0.00092747924,0.00069042586,0.0010606488],"domain_scores_gemma":[0.99916,0.000058873913,0.00021946777,0.00032157073,0.00013495501,0.00010512817],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010799468,0.00030943705,0.0004499964,0.00065616454,0.00036884984,0.00020472592,0.0016408241,0.0004673138,0.00015361595],"category_scores_gemma":[0.000115428826,0.0001453586,0.000071677925,0.0051254667,0.0013251432,0.00024025932,0.000261617,0.00030205038,0.00011783437],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000038526912,0.0002180052,0.0008857724,0.00001174083,0.0000045925804,0.000017523564,0.00000949127,0.00005670598,0.93454355,0.047598958,0.000038738985,0.01657638],"study_design_scores_gemma":[0.0006107639,0.0062574255,0.0065632784,0.00016205848,0.000008495938,0.00010014689,0.00037322892,0.00026872387,0.9664866,0.009544618,0.008909378,0.0007153368],"about_ca_topic_score_codex":0.0005367784,"about_ca_topic_score_gemma":0.001014668,"teacher_disagreement_score":0.038054343,"about_ca_system_score_codex":0.00024054006,"about_ca_system_score_gemma":0.000067374494,"threshold_uncertainty_score":0.59275514},"labels":[],"label_agreement":null},{"id":"W1990487160","doi":"10.1016/j.foodchem.2013.01.123","title":"Chemical, rheological and surface morphologic characterisation of spent hen proteins extracted by pH-shift processing with or without the presence of cryoprotectants","year":2013,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":45,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Alberta Innovates; Alberta Livestock and Meat Agency; Canadian Poultry Research Council","keywords":"Cryoprotectant; Chemistry; Denaturation (fissile materials); Extraction (chemistry); Chromatography; Rheology; Scanning electron microscope; Fourier transform infrared spectroscopy; Nuclear chemistry; Cryopreservation; Materials science; Biology; Chemical engineering","score_opus":0.020799351327752427,"score_gpt":0.21114088535440495,"score_spread":0.19034153402665252,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1990487160","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99800336,0.0002467567,0.0000139113745,0.00037531002,0.000008720521,0.0010753145,0.000043683678,0.000044724344,0.00018823844],"genre_scores_gemma":[0.9993546,0.000009490382,0.0002446557,0.000014447687,0.00004668445,0.00015086745,0.00002249751,0.0000021460385,0.0001546136],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986681,0.00005794298,0.00035716232,0.00034849535,0.00032271797,0.00024559483],"domain_scores_gemma":[0.99912465,0.000088396395,0.00045629108,0.00013338935,0.0001245218,0.00007273846],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019926178,0.00019352547,0.00031176658,0.0000026063965,0.00008924701,0.00005039122,0.0003980744,0.00018308756,0.00026689286],"category_scores_gemma":[0.00012352063,0.000058696907,0.00003341025,0.00018252734,0.0003665289,0.0001446426,0.00011975243,0.00020238252,0.0000023912035],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011576011,0.00011706667,0.0039491816,0.00012879215,0.000015202493,6.817729e-7,0.00010771472,5.1769763e-7,0.9934276,0.0000010996969,0.000030942894,0.002105436],"study_design_scores_gemma":[0.00019347729,0.00045836167,0.00852595,0.00014656445,0.000010013987,0.000031868363,0.0003325269,0.00008259144,0.98993033,0.00005208479,0.0000757958,0.00016046304],"about_ca_topic_score_codex":0.00013000042,"about_ca_topic_score_gemma":0.000007031577,"teacher_disagreement_score":0.0045767683,"about_ca_system_score_codex":0.000017144444,"about_ca_system_score_gemma":0.000020245983,"threshold_uncertainty_score":0.29222897},"labels":[],"label_agreement":null},{"id":"W1990671421","doi":"10.1021/jf0496907","title":"Characterization of a Calcium-Soluble Protein Fraction from Yellow Mustard (<i>Sinapis alba</i>) Seed Meal with Potential Application as an Additive to Calcium-Rich Drinks","year":2004,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université du Québec à Montréal; Agriculture and Agri-Food Canada","funders":"","keywords":"Calcium; Sinapis; Brassica; Chemistry; Food science; Mustard seed; Biochemistry; Botany; Biology","score_opus":0.009535647683433216,"score_gpt":0.20185376573845903,"score_spread":0.19231811805502583,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1990671421","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99843806,0.00003478859,0.0002105251,0.0005910588,0.000054466786,0.00043465718,0.000109263696,0.000023716539,0.00010347804],"genre_scores_gemma":[0.9985159,0.0000072450944,0.00027371847,0.000035089546,0.0008006464,0.00003568494,0.00024151469,0.0000025570594,0.00008762636],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985159,0.00003971622,0.00047833732,0.00028958096,0.0004616993,0.0002147805],"domain_scores_gemma":[0.99849784,0.000016074544,0.00069190725,0.00006878313,0.00049030076,0.00023511874],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010486026,0.0002216055,0.0003439074,0.000013465561,0.00013766738,0.000078582656,0.00023075398,0.00020998398,0.000034796703],"category_scores_gemma":[0.000020028763,0.00008562739,0.0000898827,0.00026806624,0.00005297222,0.00044131538,0.00004675763,0.00026407582,0.0000040642744],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00023318289,0.00017307307,0.00014550835,0.000018899636,0.00006839519,0.000004316062,0.0002762107,0.00002819627,0.9975247,0.0000068729014,0.0000095034175,0.0015111469],"study_design_scores_gemma":[0.00052505865,0.0016326666,0.05943246,0.00015070202,0.000051412673,0.00018442019,0.0014923118,0.0000035418354,0.93596596,0.00012911741,0.00020714731,0.0002252316],"about_ca_topic_score_codex":0.00039069593,"about_ca_topic_score_gemma":0.000084023864,"teacher_disagreement_score":0.061558764,"about_ca_system_score_codex":0.000107764536,"about_ca_system_score_gemma":0.000029060458,"threshold_uncertainty_score":0.34917834},"labels":[],"label_agreement":null},{"id":"W1990898401","doi":"10.1016/j.ijpharm.2012.09.032","title":"Stability study and lyophilization of vitamin E-loaded nanocapsules prepared by membrane contactor","year":2012,"lang":"en","type":"article","venue":"International Journal of Pharmaceutics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":34,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Agence Universitaire de la Francophonie","keywords":"Nanocapsules; Contactor; Pharmaceutical technology; Chromatography; Membrane; Dosage form; Chemistry; Chemical engineering; Materials science; Nanotechnology; Engineering; Physics; Biochemistry; Nanoparticle; Thermodynamics","score_opus":0.0581221340016193,"score_gpt":0.32166552913286484,"score_spread":0.26354339513124553,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1990898401","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99804956,0.00060127384,0.000019598785,0.00023478322,0.00069915346,0.00022364417,0.0000861435,0.0000072459106,0.00007861498],"genre_scores_gemma":[0.9995016,0.00007199002,0.000035033296,0.000041796273,0.00032106336,0.0000028818833,0.000008935408,0.0000010426141,0.000015684023],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99860454,0.00017491676,0.00050040503,0.00008447121,0.00051721075,0.000118487056],"domain_scores_gemma":[0.9988229,0.00015765608,0.0004778663,0.000030815714,0.00040781475,0.00010291807],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007739158,0.00009055199,0.00018141292,0.000020456768,0.00003114595,0.000028604878,0.00029356184,0.00004318453,0.00013729848],"category_scores_gemma":[0.00014534224,0.000040246767,0.0000544093,0.000070505164,0.000045960114,0.00030311226,0.000067058725,0.00009949769,0.0000014422658],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013899033,0.00055341393,0.05869205,0.000007459211,0.00011854704,0.0000016248773,0.00065813435,0.0000011557055,0.9338616,0.000018586758,0.000055912482,0.0058925166],"study_design_scores_gemma":[0.0008344654,0.00032861845,0.023089405,0.000028690389,0.000035956753,0.000041323652,0.0013850393,0.0000576617,0.9696099,0.00002412004,0.004467477,0.00009733411],"about_ca_topic_score_codex":0.000026561198,"about_ca_topic_score_gemma":0.000010853011,"teacher_disagreement_score":0.0357483,"about_ca_system_score_codex":0.000056942652,"about_ca_system_score_gemma":0.000010121892,"threshold_uncertainty_score":0.16412155},"labels":[],"label_agreement":null},{"id":"W1991298001","doi":"10.1007/s11483-007-9032-9","title":"Real-Time Determination of Structural Changes of Sodium Caseinate-Stabilized Emulsions Containing Pectin Using High Resolution Ultrasonic Spectroscopy","year":2007,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Emulsion; Oil droplet; Ultrasonic sensor; Chemistry; Pectin; Attenuation; Flocculation; Chemical engineering; Spectroscopy; Analytical Chemistry (journal); Chromatography; Materials science; Organic chemistry; Biochemistry","score_opus":0.028840909399139553,"score_gpt":0.2654351301577088,"score_spread":0.23659422075856926,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1991298001","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989566,0.000048353497,0.00007852889,0.000049036327,0.00017724204,0.0003921823,0.00012287547,0.000053451582,0.000121718316],"genre_scores_gemma":[0.99757046,0.0000062110553,0.00209847,0.0000040007685,0.0002509813,0.0000047745625,0.00005208879,0.0000027727194,0.000010254622],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986257,0.000101162135,0.00038489033,0.0002624178,0.0002996906,0.0003261383],"domain_scores_gemma":[0.9989501,0.00021750631,0.0004770715,0.00010919636,0.00018869236,0.000057384794],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037064444,0.00016797778,0.00033017228,0.00003293073,0.00016430291,0.000016164186,0.00019652904,0.00012684288,0.000029901146],"category_scores_gemma":[0.000077259196,0.0000830345,0.00009691812,0.00042015687,0.00011453953,0.00010730215,0.000060061462,0.0001021803,0.0000025028712],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013296527,0.00003501882,0.00035512674,0.00002290578,0.000011194521,0.0000014814076,0.00019760754,0.0000037867303,0.99582756,0.0004060159,8.7284e-7,0.0030054625],"study_design_scores_gemma":[0.0002515154,0.0021078512,0.012354601,0.00007245531,0.000025877884,0.000007930986,0.0005813785,0.00090807787,0.9827375,0.0007726767,0.000007826873,0.0001723095],"about_ca_topic_score_codex":0.0013154473,"about_ca_topic_score_gemma":0.00072033476,"teacher_disagreement_score":0.013090063,"about_ca_system_score_codex":0.00011253644,"about_ca_system_score_gemma":0.000015048968,"threshold_uncertainty_score":0.3386049},"labels":[],"label_agreement":null},{"id":"W1991304908","doi":"10.1016/j.idairyj.2004.11.015","title":"Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder","year":2005,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":169,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Homogenization (climate); Skimmed milk; Micelle; Casein; Chemistry; Chromatography; Whole milk; Materials science; Food science; Biology; Organic chemistry","score_opus":0.012746884396271,"score_gpt":0.21592256196762863,"score_spread":0.20317567757135763,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1991304908","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978817,0.0009729215,0.000004028746,0.00049260666,0.00027364297,0.00014200127,0.00002132505,0.0000063024595,0.00020546369],"genre_scores_gemma":[0.99943125,0.00004346738,0.00014050474,0.00003350446,0.00027093032,0.0000035770706,0.00000637736,9.085593e-7,0.00006948436],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99911207,0.00008870635,0.0003476779,0.00011292115,0.00024307918,0.000095536394],"domain_scores_gemma":[0.99950445,0.00009389946,0.00021764173,0.00002237592,0.00012808401,0.000033559325],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017008632,0.00008534363,0.0001419375,0.000044840548,0.00006137711,0.00003154271,0.00017064795,0.000055659442,0.000050455226],"category_scores_gemma":[0.00015500475,0.0000363946,0.000037745136,0.000077726625,0.000057762136,0.000182914,0.000022537135,0.00012949701,0.0000012708011],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010451234,0.000049128685,0.0075805974,0.00003081426,0.000050812116,0.0000072119005,0.00030329826,0.00084112136,0.9568338,0.00023158846,0.000035131823,0.03393198],"study_design_scores_gemma":[0.00077301444,0.00027416035,0.06186447,0.0008141524,0.000015886066,0.00027977268,0.0003095713,0.0009654755,0.9333622,0.0002807736,0.00089848967,0.00016203478],"about_ca_topic_score_codex":0.00030283516,"about_ca_topic_score_gemma":0.00025053165,"teacher_disagreement_score":0.054283872,"about_ca_system_score_codex":0.000027883534,"about_ca_system_score_gemma":0.000010812385,"threshold_uncertainty_score":0.14841285},"labels":[],"label_agreement":null},{"id":"W1991466259","doi":"10.1016/j.foodhyd.2011.02.015","title":"Addition of sodium caseinate to skim milk inhibits rennet-induced aggregation of casein micelles","year":2011,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":40,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rennet; Chemistry; Casein; Micelle; Skimmed milk; Chromatography; Chymosin; Food science; Organic chemistry","score_opus":0.05027999245047757,"score_gpt":0.21782738445409047,"score_spread":0.1675473920036129,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1991466259","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99534607,0.00008777289,0.0000060831558,0.00009637082,0.000157573,0.0010599337,0.00021793108,0.000050710805,0.0029775533],"genre_scores_gemma":[0.99921834,0.0000035901924,0.00021351966,0.00003815285,0.00013180093,0.000152703,0.000054684624,0.0000027096805,0.00018447003],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99845177,0.000121215366,0.00052705256,0.00032059714,0.00030894505,0.00027042237],"domain_scores_gemma":[0.9991872,0.00006835592,0.00033122132,0.00013363514,0.00015920405,0.00012041202],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031138505,0.00018159275,0.00031538552,0.000054826338,0.00009730751,0.0000110996325,0.00029498793,0.00016993022,0.00022652345],"category_scores_gemma":[0.000083232255,0.00008864062,0.00012154024,0.0005310319,0.00004576494,0.00012813484,0.000100768644,0.000090796515,0.00004710018],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000109263245,0.00015429078,0.0001684263,0.000036948506,0.000026301124,0.0000039173824,0.0006368651,0.0000018551876,0.9874045,0.00020764353,0.00038634278,0.010863633],"study_design_scores_gemma":[0.00024894322,0.0030662818,0.0023149087,0.00015383653,0.000016414755,0.000012726701,0.0003859611,0.0000260713,0.99153227,0.0004929153,0.001549931,0.00019976533],"about_ca_topic_score_codex":0.0011949752,"about_ca_topic_score_gemma":0.0021498634,"teacher_disagreement_score":0.010663868,"about_ca_system_score_codex":0.00003834688,"about_ca_system_score_gemma":0.000017318476,"threshold_uncertainty_score":0.36146596},"labels":[],"label_agreement":null},{"id":"W1991499682","doi":"10.1021/jp402573v","title":"Encapsulation of Milk β-Lactoglobulin by Chitosan Nanoparticles","year":2013,"lang":"en","type":"article","venue":"The Journal of Physical Chemistry B","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":47,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université du Québec à Trois-Rivières","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chitosan; Encapsulation (networking); Nanoparticle; Chemistry; Materials science; Nanotechnology; Computer science; Organic chemistry","score_opus":0.009935217218666281,"score_gpt":0.20221004295827275,"score_spread":0.19227482573960647,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1991499682","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99857754,0.00013535997,0.0000019333,0.00065778685,0.000018161933,0.00006787572,0.0000063562925,0.0000056088115,0.0005293632],"genre_scores_gemma":[0.99952984,0.0000043235545,0.000007851409,0.000016838061,0.00039842495,0.0000016919031,0.0000018707757,6.0789864e-7,0.000038578182],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999253,0.00005708566,0.00026052108,0.000053809676,0.0002617728,0.0001138511],"domain_scores_gemma":[0.9993537,0.00014426383,0.00032017528,0.00005117155,0.00006927023,0.00006141515],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014331953,0.00007421473,0.00015834665,0.0000014734419,0.00004612682,0.000015329277,0.000319533,0.00003547896,0.0001311014],"category_scores_gemma":[0.00005173329,0.00002184303,0.0000901202,0.0000951453,0.00007079749,0.0000971345,0.000033560165,0.000120966986,0.000011027261],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000013613176,0.00008797491,0.00011979419,0.0000076226183,0.000011712796,1.5791669e-7,0.00007008136,0.000012735844,0.9955679,0.000004331173,0.00054441864,0.003559633],"study_design_scores_gemma":[0.00007864979,0.00012730225,0.0027148314,0.000021880764,0.00001195668,0.00000956342,0.00015144359,0.00014916116,0.99595404,0.000527105,0.00020367657,0.000050393028],"about_ca_topic_score_codex":0.000055853372,"about_ca_topic_score_gemma":5.061337e-7,"teacher_disagreement_score":0.00350924,"about_ca_system_score_codex":0.000008254804,"about_ca_system_score_gemma":0.0000050980098,"threshold_uncertainty_score":0.14354685},"labels":[],"label_agreement":null},{"id":"W1991868499","doi":"10.1021/jf0512306","title":"Effects of Added Sodium Caseinate on the Formation of Particles in Heated Milk","year":2005,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":37,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Sodium Caseinate; Casein; Chemistry; Skimmed milk; Micelle; Whey protein; Denaturation (fissile materials); Chromatography; Sodium; Food science; Aqueous solution; Organic chemistry; Nuclear chemistry","score_opus":0.012617112675257256,"score_gpt":0.18859243634656692,"score_spread":0.17597532367130966,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1991868499","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976978,0.00065856485,1.605589e-7,0.0013733606,0.000021238708,0.0001063304,0.0000063472703,0.0000035216453,0.00013269554],"genre_scores_gemma":[0.9997557,0.00004770859,0.000011800994,0.000021561502,0.00013645698,0.000003330138,0.000002034516,3.5286217e-7,0.00002108229],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991907,0.000045278393,0.000399751,0.00006311136,0.00018846094,0.000112736525],"domain_scores_gemma":[0.9992847,0.0001581277,0.00038522872,0.000024295201,0.00010367278,0.000043997778],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018890308,0.00008881109,0.00019651267,0.00000541892,0.000037637798,0.00001249582,0.00013862003,0.00006628544,0.000009992411],"category_scores_gemma":[0.0000626382,0.000023302684,0.00007855571,0.00013763973,0.00003910088,0.00011642652,0.000023867122,0.00012798561,5.7950587e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000040388797,0.00008632714,0.00011334742,0.00006956741,0.000014485478,0.0000010755392,0.00015195204,0.000012986913,0.9962557,0.000011497262,0.00014357426,0.003099095],"study_design_scores_gemma":[0.00027340834,0.00044784037,0.036371946,0.00018712645,0.000011470494,0.000066116656,0.0005915585,0.000010820839,0.96183723,0.000045673565,0.000099499564,0.00005731215],"about_ca_topic_score_codex":0.000011097308,"about_ca_topic_score_gemma":0.000020774574,"teacher_disagreement_score":0.036258597,"about_ca_system_score_codex":0.000020687721,"about_ca_system_score_gemma":0.0000034069028,"threshold_uncertainty_score":0.09502559},"labels":[],"label_agreement":null},{"id":"W1992172776","doi":"10.1016/j.colsurfb.2008.09.027","title":"Interactions between flaxseed gums and WPI-stabilized emulsion droplets assessed in situ using diffusing wave spectroscopy","year":2008,"lang":"en","type":"article","venue":"Colloids and Surfaces B Biointerfaces","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Emulsion; Flocculation; Chemistry; Whey protein isolate; Polysaccharide; Creaming; Phase (matter); Viscosity; Chromatography; Rheology; Chemical engineering; Analytical Chemistry (journal); Materials science; Whey protein; Organic chemistry","score_opus":0.06964398685740383,"score_gpt":0.269618152003408,"score_spread":0.19997416514600416,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1992172776","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972548,0.0010453159,0.000034423167,0.00032412793,0.00021650405,0.00051775196,0.000037287733,0.000074984855,0.00049479614],"genre_scores_gemma":[0.9985823,0.00023008125,0.00088117935,0.000020871294,0.00009845064,0.00000975854,0.0000147829915,0.0000040009973,0.00015855867],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99812704,0.00020462366,0.00047758047,0.0005514896,0.00023079361,0.00040844225],"domain_scores_gemma":[0.99922186,0.00030517075,0.00017425082,0.00009756133,0.00005893175,0.00014221274],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028546015,0.00029017686,0.0005174348,0.00005816044,0.00049122196,0.00018700761,0.00015781616,0.00013610644,0.000053392338],"category_scores_gemma":[0.00006165238,0.00013896027,0.00006654236,0.0003658232,0.00023823418,0.0003674958,0.00021135695,0.00022282625,0.0000045740576],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004915923,0.000054542656,0.08925013,0.00001756811,0.000017099394,0.000010733371,0.00040666148,0.0000070189158,0.90898013,0.0000041063863,0.000015132341,0.0011877264],"study_design_scores_gemma":[0.0012464703,0.00076291943,0.45495197,0.00042255604,0.000039359238,0.00014844842,0.0031562964,0.004672046,0.53179365,0.00018320925,0.0018064496,0.0008165989],"about_ca_topic_score_codex":0.0013231788,"about_ca_topic_score_gemma":0.0026693277,"teacher_disagreement_score":0.37718645,"about_ca_system_score_codex":0.000088889276,"about_ca_system_score_gemma":0.000013095326,"threshold_uncertainty_score":0.56666356},"labels":[],"label_agreement":null},{"id":"W1992451561","doi":"10.1016/j.foodhyd.2014.09.013","title":"New studies on gum ghatti (Anogeissuslatifolia) part 6: Physicochemical characteristics of the protein moiety of gum ghatti","year":2014,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Hydrolysis; Casein; Chromatography; Peptide; Acid hydrolysis; Moiety; Biochemistry; Organic chemistry","score_opus":0.032516976950279615,"score_gpt":0.23895569836218697,"score_spread":0.20643872141190736,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1992451561","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99584347,0.00010693776,0.000004529355,0.0008700433,0.00040714513,0.001339215,0.00007602778,0.00005148854,0.0013011676],"genre_scores_gemma":[0.99728096,0.000004918868,0.00008030435,0.00009383451,0.0008396226,0.00015283159,0.000011855115,0.000004305224,0.0015313613],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9977619,0.00020009222,0.0006924248,0.0004024571,0.0005926277,0.00035046844],"domain_scores_gemma":[0.9986527,0.00018338734,0.0005962443,0.0003175019,0.00014384347,0.000106313],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041942764,0.00028631897,0.0006396568,0.000014401633,0.00015528567,0.000024195475,0.00074615463,0.00017722357,0.00004567128],"category_scores_gemma":[0.00030077572,0.0001072617,0.00028750245,0.0003957162,0.00018856987,0.000074838164,0.0002831352,0.00021404213,0.00002758812],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007636474,0.00020091265,0.0015743882,0.00011415449,0.00013607969,2.487804e-7,0.00031832466,0.0000065309587,0.9822605,0.0017234952,0.0019130387,0.011675949],"study_design_scores_gemma":[0.00035638546,0.0020428486,0.00675652,0.00049926003,0.00004208039,0.0000015970627,0.00021787158,0.000060136717,0.9717502,0.0021338072,0.015828589,0.00031070862],"about_ca_topic_score_codex":0.000055971952,"about_ca_topic_score_gemma":0.00005361872,"teacher_disagreement_score":0.013915551,"about_ca_system_score_codex":0.00004364022,"about_ca_system_score_gemma":0.000026623778,"threshold_uncertainty_score":0.43740052},"labels":[],"label_agreement":null},{"id":"W1993374679","doi":"10.3168/jds.2009-2629","title":"Modification to the renneting functionality of casein micelles caused by nonionic surfactants","year":2010,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Micelle; Chemistry; Casein; Rennet; Pulmonary surfactant; Skimmed milk; Chromatography; Chymosin; Chemical engineering; Colloid; Food science; Organic chemistry; Biochemistry; Aqueous solution","score_opus":0.0420947018155664,"score_gpt":0.26886280043543476,"score_spread":0.22676809861986835,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1993374679","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963565,0.000083329556,0.000034857283,0.0026198076,0.0005860357,0.000115555646,0.00002135016,0.000004881975,0.00017769565],"genre_scores_gemma":[0.9995371,0.0000038967473,0.00014825813,0.000059093793,0.00017252285,0.0000014413725,9.0670005e-7,3.7662474e-7,0.00007639501],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986099,0.00007234841,0.00038763945,0.00014290767,0.0006211227,0.00016610636],"domain_scores_gemma":[0.9988332,0.0001800036,0.00045683194,0.00009321421,0.00033337148,0.000103382125],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0031102214,0.00006417532,0.00011606579,0.00002042023,0.00029774575,0.00006181333,0.0007393676,0.0000373679,0.000049780087],"category_scores_gemma":[0.00046169417,0.000020433792,0.00005295996,0.00056912174,0.00019350645,0.00024062322,0.0000617517,0.00019133807,0.000009666834],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010799509,0.0000281288,0.0029369246,0.0000014507043,0.0000023190603,4.851989e-7,0.00007940913,0.00004288031,0.99102944,0.00003820746,0.0007386668,0.0050912853],"study_design_scores_gemma":[0.00020950925,0.0006492703,0.4590987,0.000067627756,0.000013398228,0.00011553958,0.0010967819,0.0004766311,0.5088774,0.00026298693,0.028922355,0.00020981547],"about_ca_topic_score_codex":0.00019093612,"about_ca_topic_score_gemma":0.000366307,"teacher_disagreement_score":0.48215204,"about_ca_system_score_codex":0.00002841388,"about_ca_system_score_gemma":0.00006124158,"threshold_uncertainty_score":0.22900496},"labels":[],"label_agreement":null},{"id":"W1993693052","doi":"10.1007/s00217-014-2159-2","title":"Formation and functional attributes of electrostatic complexes involving napin protein isolate and anionic polysaccharides","year":2014,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Solubility; Biopolymer; Chemistry; Polysaccharide; Emulsion; Carrageenan; Turbidity; Chromatography; Polymer; Food science; Biochemistry; Organic chemistry; Biology","score_opus":0.06345404163502646,"score_gpt":0.25184423070325457,"score_spread":0.1883901890682281,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1993693052","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9952272,0.0020602096,0.000058617912,0.0020911966,0.000008779103,0.0003315656,0.000012158319,0.000065897395,0.00014434093],"genre_scores_gemma":[0.99968493,0.00011911409,0.00008035017,0.000012120101,0.000037090875,0.000016151665,0.000009603144,0.0000017312711,0.00003892579],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99882627,0.00029042023,0.00019819754,0.0002275586,0.00016911038,0.00028847315],"domain_scores_gemma":[0.99952704,0.00014109878,0.000073950876,0.00006233283,0.00013762814,0.00005792391],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010455211,0.00008774859,0.00014375371,0.00009858144,0.0003084525,0.00006051466,0.00012554509,0.000058958118,0.000008882151],"category_scores_gemma":[0.00025128765,0.000040827985,0.000010686655,0.00035349018,0.00040247894,0.00012306748,0.00027996727,0.0002281796,0.0000056316444],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000019288962,0.000019033563,0.0016011032,0.0000441857,0.000010558359,6.1500754e-7,0.000027695367,3.5743547e-8,0.9632846,0.0143228285,0.000055933648,0.02061411],"study_design_scores_gemma":[0.0012274778,0.023068342,0.12719496,0.000456336,0.000011641396,0.00026260826,0.0014367311,0.0011461256,0.72647905,0.1096436,0.008512113,0.00056101574],"about_ca_topic_score_codex":0.000036992787,"about_ca_topic_score_gemma":0.00012192536,"teacher_disagreement_score":0.23680557,"about_ca_system_score_codex":0.000010275936,"about_ca_system_score_gemma":0.000004846432,"threshold_uncertainty_score":0.23723984},"labels":[],"label_agreement":null},{"id":"W1993960606","doi":"10.1016/j.foodchem.2012.01.049","title":"Preparation and in vitro evaluation of calcium-induced soy protein isolate nanoparticles and their formation mechanism study","year":2012,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":199,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; China Scholarship Council","keywords":"Nanoparticle; Calcium; Soy protein; Chemistry; Surface charge; Dissociation (chemistry); Chemical engineering; Biophysics; Biochemistry; Organic chemistry","score_opus":0.06406610885253784,"score_gpt":0.2796754987640092,"score_spread":0.21560938991147138,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1993960606","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988502,0.00018432717,0.0000021711844,0.000036312664,0.000015855596,0.0008056454,0.000008249015,0.000015939466,0.00008128712],"genre_scores_gemma":[0.99976236,6.609324e-7,0.000012084074,0.0000026722873,0.00004829372,0.00015990954,0.000008712667,7.184368e-7,0.0000045705838],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992589,0.0000984101,0.00020949065,0.00012626246,0.00017388084,0.00013307297],"domain_scores_gemma":[0.9997199,0.00001927274,0.00011709626,0.00004889278,0.000054049986,0.000040791747],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008153275,0.00008428994,0.000113359085,0.000005278691,0.000050744533,0.000019305551,0.00005393693,0.000069204594,0.000008654483],"category_scores_gemma":[0.000046426463,0.00003743698,0.000013412512,0.000078356716,0.000011965399,0.00022330623,0.0000443568,0.00004915486,7.142742e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004398007,0.0001025089,0.00019310774,0.000023010545,0.0000060533052,2.6289689e-8,0.0009154041,3.9665008e-7,0.99369615,0.000004517661,3.8660204e-7,0.005014449],"study_design_scores_gemma":[0.00026229548,0.0002005202,0.0023916005,0.00001868061,0.000008323772,0.0000033225651,0.0018313233,0.00079799927,0.9940733,0.00033354855,0.000003677416,0.000075410775],"about_ca_topic_score_codex":0.00002885788,"about_ca_topic_score_gemma":0.000040361094,"teacher_disagreement_score":0.0049390383,"about_ca_system_score_codex":0.000028545872,"about_ca_system_score_gemma":0.0000050953413,"threshold_uncertainty_score":0.15266359},"labels":[],"label_agreement":null},{"id":"W1994298352","doi":"10.1016/j.foodchem.2014.02.042","title":"Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach","year":2014,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":120,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"University of Manitoba","keywords":"Chemistry; Octanal; Hexanal; Heptanal; Aldehyde; Canola; Ketone; Food science; Gluten; Chromatography; Biochemistry; Organic chemistry","score_opus":0.027570301849509617,"score_gpt":0.2116793572747151,"score_spread":0.18410905542520548,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1994298352","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99324363,0.000117538744,0.00001587577,0.00008590249,0.0000333832,0.00028564324,0.000026607438,0.0000424395,0.006148995],"genre_scores_gemma":[0.99890476,0.0000010517645,0.0005835422,0.000022654973,0.00031165022,0.000022905557,0.000013099385,0.0000018027927,0.00013851847],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989483,0.000032421518,0.00021118403,0.00032233767,0.00021789841,0.00026787122],"domain_scores_gemma":[0.9995807,0.000023296383,0.00010330593,0.00010832083,0.000042349257,0.0001420663],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022115455,0.00015226612,0.00023408436,0.000007661495,0.00010286076,0.00003899843,0.00025165878,0.00013602465,0.000015758042],"category_scores_gemma":[0.00004857415,0.000070321876,0.000051504303,0.00017836326,0.00004443206,0.000042508276,0.0001028764,0.000110025125,0.0000017612895],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000008331951,0.000026966893,0.0012907739,0.000068063746,0.000010253262,2.7318217e-7,0.00005876844,0.000007727884,0.9963269,0.000009607964,0.00002072506,0.0021715953],"study_design_scores_gemma":[0.00010835632,0.00026449782,0.0010715028,0.00009028544,0.000010424869,0.000018390612,0.00020066691,0.00022950381,0.9966641,0.000036223773,0.0010941762,0.00021186152],"about_ca_topic_score_codex":0.00032468187,"about_ca_topic_score_gemma":0.00004206924,"teacher_disagreement_score":0.006010476,"about_ca_system_score_codex":0.000039531198,"about_ca_system_score_gemma":0.000009801971,"threshold_uncertainty_score":0.2867643},"labels":[],"label_agreement":null},{"id":"W1994862706","doi":"10.1007/s11746-003-0691-3","title":"Oil‐free protein isolates from full‐fat, dehulled mustard flour by microfiltration","year":2003,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Microfiltration; Chromatography; Extraction (chemistry); Centrifugation; Chemistry; Fraction (chemistry); Protein purification; Solubility; Aqueous two-phase system; Membrane; Aqueous solution; Food science; Biochemistry; Organic chemistry","score_opus":0.008902180966573662,"score_gpt":0.1982770791551866,"score_spread":0.18937489818861294,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1994862706","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.995087,0.00086232607,0.00001185115,0.002957041,0.0001546593,0.000047179037,0.00005383187,0.000023542148,0.00080254447],"genre_scores_gemma":[0.9954963,0.00013302254,0.0018809444,0.0005095717,0.0005347918,0.0000122946385,0.000006354653,0.000003887878,0.0014228416],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99827975,0.00021639513,0.0005219291,0.00023528642,0.00043627314,0.00031034526],"domain_scores_gemma":[0.9981068,0.00013209612,0.0012410966,0.00019541013,0.00019307283,0.00013152717],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053715403,0.00021744554,0.00040119392,0.0000037535553,0.000250275,0.000098465534,0.00093370985,0.00010380491,0.00009557893],"category_scores_gemma":[0.00031665523,0.000079932346,0.0005657725,0.0003312687,0.00022869036,0.00012509512,0.00009009349,0.00043032583,0.000007735332],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004282629,0.000071243514,0.000304762,0.000010018424,0.00008935267,0.0000010121587,0.00019685658,0.000001524576,0.970477,0.0000032257378,0.019263426,0.009538779],"study_design_scores_gemma":[0.00046204837,0.0002376062,0.00031824727,0.00010407823,0.000043784952,0.000057416084,0.0021673248,0.000020957315,0.94295645,0.00024520577,0.05309748,0.00028941632],"about_ca_topic_score_codex":0.0003019814,"about_ca_topic_score_gemma":0.000033475277,"teacher_disagreement_score":0.033834055,"about_ca_system_score_codex":0.00017243566,"about_ca_system_score_gemma":0.00004256008,"threshold_uncertainty_score":0.32595465},"labels":[],"label_agreement":null},{"id":"W1995482331","doi":"10.1016/j.idairyj.2015.01.004","title":"Effect of heating whey proteins in the presence of milk fat globule membrane extract or phospholipids from buttermilk","year":2015,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Université Laval","funders":"Fonds Québécois de la Recherche sur la Nature et les Technologies","keywords":"Chemistry; Phospholipid; Chromatography; Whey protein; Globules of fat; Membrane; Reagent; Confocal; Biochemistry; Food science; Milk fat; Organic chemistry","score_opus":0.03842912576864698,"score_gpt":0.2879497788126981,"score_spread":0.24952065304405113,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1995482331","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966096,0.0002655438,0.000030819763,0.0008522856,0.0006134883,0.0003368522,0.000080285005,0.000008242809,0.001202869],"genre_scores_gemma":[0.99884516,0.000017565528,0.00022701873,0.000050027415,0.0007167081,0.000022936687,0.000012853625,0.0000012335512,0.00010647459],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978117,0.00046631653,0.0005424667,0.00015834188,0.00085411855,0.00016706863],"domain_scores_gemma":[0.99870384,0.00057460985,0.00039245,0.00007893928,0.0001810011,0.000069146685],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016790242,0.00012591892,0.00023629957,0.000025532232,0.000055897213,0.00006915856,0.0009881225,0.000071743976,0.00022919023],"category_scores_gemma":[0.00081236503,0.000039252118,0.00010553366,0.00016099235,0.000066463144,0.0002604813,0.00009447081,0.00026814573,0.000008172929],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0017093532,0.00033004658,0.06344099,0.0000358152,0.00011107333,0.000112979615,0.001748558,0.000335574,0.83931446,0.00009515547,0.0014493078,0.09131671],"study_design_scores_gemma":[0.0033671071,0.005435992,0.07600132,0.0017225032,0.000043085955,0.00097654486,0.0019940534,0.0028972859,0.89154756,0.0023241432,0.013180949,0.00050948473],"about_ca_topic_score_codex":0.0024307664,"about_ca_topic_score_gemma":0.00050957553,"teacher_disagreement_score":0.09080722,"about_ca_system_score_codex":0.00006117904,"about_ca_system_score_gemma":0.000026309135,"threshold_uncertainty_score":0.3674608},"labels":[],"label_agreement":null},{"id":"W1995625564","doi":"10.1021/jf070191q","title":"Delipidation of a Whey Protein Concentrate by Electroacidification with Bipolar Membranes","year":2007,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":28,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Chemistry; Dilution; Demineralization; Electrodialysis; Chromatography; Membrane; Whey protein; Precipitation; Ionic strength; Aqueous solution; Biochemistry; Organic chemistry; Materials science","score_opus":0.008315192344626729,"score_gpt":0.18092807974380243,"score_spread":0.17261288739917569,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1995625564","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99661636,0.0027252077,0.000014611988,0.0003132257,0.00001805721,0.00014625584,0.000014436997,0.000009732403,0.0001421295],"genre_scores_gemma":[0.99951035,0.00007278893,0.00007433137,0.000007241817,0.00022689036,0.0000027048095,0.000022049197,7.1935756e-7,0.000082917686],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99899375,0.000022519192,0.00041487077,0.00012026243,0.000275012,0.00017359621],"domain_scores_gemma":[0.9989338,0.000026490958,0.0006196891,0.000029022225,0.0002910944,0.00009992572],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029379153,0.00012350721,0.00020481159,0.0000050884782,0.00006782994,0.0000315767,0.00014960044,0.00009782471,0.000016141194],"category_scores_gemma":[0.000022827651,0.00003749954,0.00005660813,0.00017335772,0.000051660532,0.00017507147,0.000013062457,0.00014626296,4.057135e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000072291405,0.000051557483,0.00052313774,0.00005370329,0.00003958153,5.377928e-7,0.00004384462,9.899895e-7,0.9959364,0.000011120037,0.00007405966,0.0031927875],"study_design_scores_gemma":[0.00022383718,0.0006939229,0.013096635,0.000072325915,0.000019541587,0.00016569842,0.000589066,7.720142e-7,0.98361444,0.000019157715,0.0013932765,0.00011131409],"about_ca_topic_score_codex":0.000013278743,"about_ca_topic_score_gemma":0.00001567913,"teacher_disagreement_score":0.012573497,"about_ca_system_score_codex":0.00002646473,"about_ca_system_score_gemma":0.000008500807,"threshold_uncertainty_score":0.15291868},"labels":[],"label_agreement":null},{"id":"W1995652450","doi":"10.1007/s11483-013-9323-2","title":"The Effect of pH and NaCl Levels on the Physicochemical and Emulsifying Properties of a Cruciferin Protein Isolate","year":2013,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":91,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"Saskatchewan Canola Development Commission; Ministry of Agriculture - Saskatchewan","keywords":"Chemistry; Solubility; Ionic strength; Surface tension; Sodium; Chromatography; Surface charge; Protein isolate; Nuclear chemistry; Aqueous solution; Organic chemistry","score_opus":0.028476847500590548,"score_gpt":0.19816519676504063,"score_spread":0.1696883492644501,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1995652450","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99805886,0.00036900942,4.15992e-7,0.0004560505,0.00002362827,0.0009932168,0.000011279898,0.000014610031,0.00007293947],"genre_scores_gemma":[0.99971694,0.0000065115532,0.0000047874746,0.000014904411,0.00008405736,0.00014182313,4.983192e-7,0.0000014769239,0.000028991868],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99919033,0.00013043822,0.00017988695,0.00016709739,0.00017200733,0.00016026395],"domain_scores_gemma":[0.9995038,0.00018802373,0.000135145,0.00009733695,0.000046601373,0.000029111237],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014386342,0.00013395367,0.00019943745,0.0000033665522,0.00016043597,0.000052415315,0.00020876109,0.000051913757,0.0000024296207],"category_scores_gemma":[0.000060755272,0.000032157677,0.000054833203,0.00011269887,0.00026719627,0.00006601105,0.00012881513,0.00010705742,0.000004524584],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000037695605,0.000015538548,0.00009608628,0.00005288233,0.000023443634,3.2803335e-8,0.00007772533,1.420977e-7,0.9812165,0.00030269029,0.000009194149,0.01816806],"study_design_scores_gemma":[0.00009695757,0.0018376681,0.0034981605,0.00016053961,0.0000064275423,7.3428595e-7,0.00013268011,0.00006356802,0.99334425,0.0007199305,0.000054411168,0.000084675536],"about_ca_topic_score_codex":0.00010418498,"about_ca_topic_score_gemma":0.000007408022,"teacher_disagreement_score":0.018083384,"about_ca_system_score_codex":0.000005465832,"about_ca_system_score_gemma":0.0000025023558,"threshold_uncertainty_score":0.13113521},"labels":[],"label_agreement":null},{"id":"W1995931234","doi":"10.1021/bm700728k","title":"Interaction of β-Lactoglobulin with Resveratrol and its Biological Implications","year":2007,"lang":"en","type":"article","venue":"Biomacromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":464,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université du Québec à Trois-Rivières; Université Laval","funders":"","keywords":"Resveratrol; Chemistry; Circular dichroism; Polyphenol; Fluorescence; Absorbance; Whey protein; Biochemistry; Biophysics; Stereochemistry; Chromatography; Antioxidant; Biology","score_opus":0.03908451095126423,"score_gpt":0.2645540189680881,"score_spread":0.2254695080168239,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1995931234","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978289,0.00035044015,0.00008782754,0.00036258897,0.000030282368,0.0002121776,0.00003240343,0.000041987427,0.0010533634],"genre_scores_gemma":[0.99964595,0.000017009475,0.0001942668,0.000037616646,0.000060684193,0.000010423829,0.000018040753,6.6545334e-7,0.000015317199],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993293,0.000038827973,0.0001891259,0.000197897,0.00008808799,0.0001567441],"domain_scores_gemma":[0.9996153,0.000100619734,0.00010671646,0.00004596561,0.00006947547,0.00006191728],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020520708,0.00008862488,0.00011504103,0.000014596405,0.00007841711,0.000018692157,0.00011834387,0.000077077915,0.00003409004],"category_scores_gemma":[0.000033619002,0.00003018882,0.000028994764,0.0001831158,0.000060778282,0.00005204257,0.000043356387,0.000045885947,0.000009635317],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006536393,0.00003960181,0.004483687,0.000003627054,0.000011016045,0.000003173888,0.000018070721,9.171298e-8,0.97884375,0.0012210864,0.000021935273,0.01528858],"study_design_scores_gemma":[0.00016523401,0.00084892433,0.3468185,0.000031159798,0.000007833635,0.000109611516,0.00020905327,0.000008640879,0.6473156,0.00024227423,0.004078588,0.0001645309],"about_ca_topic_score_codex":0.00006350634,"about_ca_topic_score_gemma":0.00017669381,"teacher_disagreement_score":0.3423348,"about_ca_system_score_codex":0.000012548661,"about_ca_system_score_gemma":0.0000033279127,"threshold_uncertainty_score":0.123106435},"labels":[],"label_agreement":null},{"id":"W1995974193","doi":"10.1021/jf0259359","title":"Thermodynamic Parameters of β-Lactoglobulin−Pectin Complexes Assessed by Isothermal Titration Calorimetry","year":2003,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":159,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Université Laval","keywords":"Isothermal titration calorimetry; Pectin; Isothermal process; Calorimetry; Chemistry; Titration; Thermodynamics; Chromatography; Food science; Organic chemistry; Physical chemistry","score_opus":0.014226484188273832,"score_gpt":0.2020448609081902,"score_spread":0.18781837671991639,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1995974193","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99747455,0.00097541587,0.000008971563,0.0001381121,0.000084092346,0.00008463891,0.000037997994,0.000011039454,0.0011851669],"genre_scores_gemma":[0.9995855,0.000032862503,0.00014403499,0.000018166946,0.00011356956,0.0000019234694,0.000015922242,0.0000010839318,0.0000869026],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99889535,0.000065205895,0.00045997076,0.00014184217,0.00026741365,0.0001702015],"domain_scores_gemma":[0.99907327,0.00009675738,0.00054556585,0.000038274666,0.00015196881,0.00009414947],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019932368,0.00016100188,0.00030385735,0.0000056359545,0.0000773137,0.00004566126,0.00018338334,0.00013403999,0.00006276669],"category_scores_gemma":[0.000057958292,0.00005464948,0.00013832617,0.00015614518,0.00006387725,0.00014873315,0.000017406854,0.00019840294,9.593806e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000017136885,0.00009205994,0.0010944769,0.000028877315,0.00006190386,6.816078e-7,0.0000335065,0.0000027954918,0.9974865,0.000020992622,0.0003071059,0.00085400546],"study_design_scores_gemma":[0.0003275086,0.00056700886,0.046269163,0.000058865287,0.000033922508,0.00022333572,0.0010853205,0.000004576905,0.9507485,0.00012413516,0.00036375836,0.0001939226],"about_ca_topic_score_codex":0.000024126726,"about_ca_topic_score_gemma":0.0000088203615,"teacher_disagreement_score":0.046737976,"about_ca_system_score_codex":0.000033160202,"about_ca_system_score_gemma":0.000009953079,"threshold_uncertainty_score":0.22285412},"labels":[],"label_agreement":null},{"id":"W1996141615","doi":"10.1016/j.foodchem.2014.10.009","title":"Self-assembly of β-lactoglobulin and egg white lysozyme as a potential carrier for nutraceuticals","year":2014,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":65,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agropur cooperative; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Lyso-; Lysozyme; Nutraceutical; Chemistry; Egg white; Precipitation; Food protein; Chromatography; Microsphere; Chemical engineering; Food science; Biochemistry","score_opus":0.011686077784687807,"score_gpt":0.22349748257216723,"score_spread":0.21181140478747942,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1996141615","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9960054,0.0002738597,0.000028125944,0.00045858533,0.000061009716,0.0002574967,0.000108858505,0.00006501293,0.0027416376],"genre_scores_gemma":[0.99891734,0.000006470943,0.00030054146,0.00004845552,0.00039029244,0.00004704459,0.000023134224,0.0000018562799,0.0002648627],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99897426,0.000028956272,0.00025490343,0.00029725334,0.00018775236,0.0002568554],"domain_scores_gemma":[0.99946845,0.00009014332,0.00012693978,0.00009472551,0.000084895764,0.00013483176],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024252551,0.00014463357,0.00024106733,0.0000033284805,0.00007202529,0.0000376341,0.0002259681,0.00021055006,0.00009128882],"category_scores_gemma":[0.00010330169,0.00006536808,0.00009961165,0.00007676029,0.00004997765,0.000044920125,0.000074984506,0.00008599839,0.000005067401],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000038690057,0.000059148402,0.00029283925,0.0001594471,0.000035433,4.8865155e-7,0.000040764106,6.7474116e-7,0.9962686,0.000105034764,0.00013351324,0.002865391],"study_design_scores_gemma":[0.00033410973,0.0005224805,0.0006466106,0.000035569243,0.000033723445,0.000026442,0.00015455806,0.00019955136,0.9724571,0.00072414003,0.024660137,0.00020554995],"about_ca_topic_score_codex":0.000010850133,"about_ca_topic_score_gemma":0.0000070771052,"teacher_disagreement_score":0.024526624,"about_ca_system_score_codex":0.0000155811,"about_ca_system_score_gemma":0.0000105868385,"threshold_uncertainty_score":0.2665633},"labels":[],"label_agreement":null},{"id":"W1997218572","doi":"10.1016/j.foodchem.2010.07.108","title":"Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds","year":2010,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":198,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Ginkgo; Chemistry; Ginkgo biloba; Albumin; Emulsion; Absorption of water; Globulin; Chromatography; Mucilage; Solubility; Food science; Biochemistry; Botany; Biology; Organic chemistry","score_opus":0.02059095688556438,"score_gpt":0.17450344205317392,"score_spread":0.15391248516760953,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1997218572","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99782634,0.0006365194,9.711104e-7,0.00036265195,0.00008843358,0.00022275164,0.00012865999,0.00006686082,0.0006668061],"genre_scores_gemma":[0.99881375,0.00000255595,0.000091133144,0.00001438051,0.00041957153,0.000047242822,0.000060541483,0.000001549243,0.00054926105],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99908763,0.000017677352,0.00024640857,0.00028529807,0.0001832838,0.00017967154],"domain_scores_gemma":[0.9995745,0.000026887088,0.0001315299,0.00009978423,0.00007981721,0.00008749636],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001082129,0.00014885038,0.00017604038,0.0000035810422,0.000080999795,0.00003946566,0.00020589636,0.00022828231,0.0005285147],"category_scores_gemma":[0.00007881164,0.000061075174,0.000050909668,0.00010567536,0.00012502483,0.00007723364,0.00009156238,0.00024202856,0.000013748657],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000043709395,0.00006305178,0.00064977864,0.00003555065,0.000023738849,5.293575e-7,0.000022353204,1.5861683e-7,0.9959186,0.000007749652,0.00009840626,0.0031363931],"study_design_scores_gemma":[0.00014193456,0.000107814776,0.0039987513,0.000059508773,0.0000070929545,0.00001069131,0.00009893514,0.00001972883,0.9898647,0.00018066366,0.0053538755,0.0001562731],"about_ca_topic_score_codex":0.0002535507,"about_ca_topic_score_gemma":0.00013332526,"teacher_disagreement_score":0.00605385,"about_ca_system_score_codex":0.000010043706,"about_ca_system_score_gemma":0.000016565367,"threshold_uncertainty_score":0.5786865},"labels":[],"label_agreement":null},{"id":"W1997655771","doi":"10.1021/bm050540u","title":"Molecular Description of the Formation and Structure of Plasticized Globular Protein Films","year":2005,"lang":"en","type":"article","venue":"Biomacromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":70,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Antiparallel (mathematics); Globular protein; Chemistry; Plasticizer; Kinetics; Protein secondary structure; Chemical engineering; Crystallography; Polymer chemistry; Materials science; Organic chemistry; Biochemistry","score_opus":0.011897940397355672,"score_gpt":0.1924992802581208,"score_spread":0.18060133986076513,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1997655771","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99872106,0.00031921538,0.0000949645,0.0002332088,0.000031038813,0.00042854904,0.00007717097,0.00001498654,0.00007979588],"genre_scores_gemma":[0.99931324,0.0000020346565,0.00061692606,0.000018173361,0.000022404418,0.000007130027,0.000010260677,8.216285e-7,0.0000089966925],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992432,0.0000850289,0.00023985437,0.00011884079,0.00020310955,0.00010998297],"domain_scores_gemma":[0.9996378,0.000014354293,0.0001945244,0.00006797926,0.00005936647,0.000025971196],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006492513,0.000090664646,0.00012806032,0.000009898883,0.000057575944,0.00001725829,0.00018159914,0.000078767334,0.000024953004],"category_scores_gemma":[0.00004968301,0.00003128655,0.000054423672,0.00015863414,0.00009017952,0.00008832181,0.00007224154,0.000037187954,0.0000011246211],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000016636497,0.000016569955,0.0001146468,0.000027022816,0.000008033689,3.8623676e-7,0.00004528856,0.00000773281,0.99392873,0.00058746076,0.00001528039,0.005232208],"study_design_scores_gemma":[0.00013066622,0.00010068341,0.005247823,0.000063678555,0.000008654593,0.000012284054,0.00006221315,0.00027740662,0.99326473,0.00034491252,0.000418643,0.00006832084],"about_ca_topic_score_codex":0.00008792343,"about_ca_topic_score_gemma":0.00013103095,"teacher_disagreement_score":0.0051638875,"about_ca_system_score_codex":0.000010533565,"about_ca_system_score_gemma":0.0000044092662,"threshold_uncertainty_score":0.12758283},"labels":[],"label_agreement":null},{"id":"W1997818485","doi":"10.1039/c3fo60351b","title":"Elaboration and characterization of barley protein nanoparticles as an oral delivery system for lipophilic bioactive compounds","year":2013,"lang":"en","type":"article","venue":"Food & Function","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":62,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Crop Industry Development Fund","keywords":"Nanoparticle; Zeta potential; Particle size; Reagent; Chemistry; Chemical engineering; Chromatography; Materials science; Nanotechnology; Organic chemistry","score_opus":0.01995849959773391,"score_gpt":0.1990474910791003,"score_spread":0.1790889914813664,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1997818485","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978745,0.00003730897,0.00005940158,0.00012472915,0.00017512453,0.0015350434,0.000067715875,0.000086475025,0.00003968991],"genre_scores_gemma":[0.99907756,0.0000015566872,0.0000486065,0.000018736326,0.00018848799,0.00041259668,0.0002369379,0.0000018921147,0.000013629088],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999122,0.00011654464,0.00024511584,0.00023330319,0.00014366288,0.00013935374],"domain_scores_gemma":[0.9993988,0.0000257697,0.00018928133,0.000058537786,0.00026831267,0.000059259062],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019368732,0.00010820405,0.00015181578,0.000019609854,0.00015952818,0.00008604306,0.000069941394,0.00009752604,0.000019083705],"category_scores_gemma":[0.000019676701,0.000051227642,0.000030442747,0.00017642263,0.00003437501,0.00066377275,0.000020800264,0.000038527633,0.000021825808],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00052248826,0.000051915344,0.00049865467,0.000037708047,0.000018377605,3.9459774e-8,0.00005414168,5.2962065e-7,0.97626215,0.0007377541,0.0000023956047,0.021813834],"study_design_scores_gemma":[0.0005554897,0.046345826,0.16175553,0.00013165972,0.00004953585,0.000008088979,0.0016262498,0.0012211287,0.78612435,0.00080420234,0.001048709,0.00032920466],"about_ca_topic_score_codex":0.00034136223,"about_ca_topic_score_gemma":0.00014247594,"teacher_disagreement_score":0.19013779,"about_ca_system_score_codex":0.00003746422,"about_ca_system_score_gemma":0.000008551044,"threshold_uncertainty_score":0.20890026},"labels":[],"label_agreement":null},{"id":"W1998094483","doi":"10.1016/j.foodchem.2005.04.019","title":"Functional and biological activities of casein glycomacropeptide as influenced by lipophilization with medium and long chain fatty acid","year":2005,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Dairy Farmers of Canada","keywords":"Chemistry; Fatty acid; Myristic acid; Lauric acid; Biochemistry; Casein; Stearic acid; Palmitic acid; Bacteria; Food science; Biology; Organic chemistry","score_opus":0.013992552109209182,"score_gpt":0.19890800182790855,"score_spread":0.18491544971869936,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1998094483","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99844646,0.0006810221,0.000011510256,0.00036638984,0.0000117645295,0.00010961368,0.0000613938,0.000034436245,0.00027743282],"genre_scores_gemma":[0.999536,0.000032957643,0.000042768133,0.000047609115,0.00015931248,0.000021786756,0.0000668667,0.0000010229845,0.00009169789],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992846,0.000023654298,0.00015185763,0.00023691647,0.0001593733,0.00014358625],"domain_scores_gemma":[0.999693,0.00005400922,0.00010050252,0.000045172626,0.00003327064,0.000074082134],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009300907,0.00012363878,0.00014938478,0.000003675699,0.000089358226,0.000025262421,0.000082249026,0.00012422535,0.00009491928],"category_scores_gemma":[0.00003922726,0.000049628674,0.000019036966,0.000081637685,0.00018843709,0.00009102023,0.00006341334,0.00008855388,0.0000013626051],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007169448,0.00003130521,0.0061015463,0.000023633565,0.000016501774,0.0000013035996,0.00003523782,0.0000026482555,0.9898268,0.000008150002,0.000053333533,0.0038278534],"study_design_scores_gemma":[0.00020306175,0.00041187875,0.011984966,0.00003450998,0.0000051178204,0.00008905825,0.00024439342,0.000009604434,0.9861198,0.000032994838,0.0007340059,0.00013061237],"about_ca_topic_score_codex":0.000024666264,"about_ca_topic_score_gemma":0.000059910213,"teacher_disagreement_score":0.0058834194,"about_ca_system_score_codex":0.000017493154,"about_ca_system_score_gemma":0.000008328569,"threshold_uncertainty_score":0.20237987},"labels":[],"label_agreement":null},{"id":"W1998190919","doi":"10.1016/j.foodchem.2015.01.132","title":"Absorption mechanism of whey-protein-delivered curcumin using Caco-2 cell monolayers","year":2015,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":79,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Curcumin; Bioavailability; Chemistry; Solubility; Caco-2; Permeation; Pepsin; Polyphenol; Trypsin; Chromatography; In vitro; Antioxidant; Biochemistry; Organic chemistry; Pharmacology; Enzyme","score_opus":0.04887775636616265,"score_gpt":0.21845713795437605,"score_spread":0.1695793815882134,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1998190919","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9959297,0.00027878143,0.00005482472,0.00004448646,0.000087978806,0.00021203906,0.000056169174,0.000060306105,0.003275708],"genre_scores_gemma":[0.9991096,0.0000017169532,0.00031507056,0.000009742269,0.00021640061,0.000015990194,0.000025581652,0.0000021040669,0.0003037468],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99886125,0.000033846252,0.00027689853,0.00027544185,0.00031418487,0.00023838028],"domain_scores_gemma":[0.9993738,0.000011912165,0.0002254905,0.00012090395,0.00012511836,0.0001427798],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020762121,0.00015731767,0.00020044412,0.000005401978,0.00005795279,0.000023877303,0.00033123372,0.00019782134,0.00011688519],"category_scores_gemma":[0.000033402233,0.00007681362,0.00008861165,0.00014274813,0.000034880137,0.00008651265,0.000105608866,0.00011692513,0.000023101684],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020449761,0.000048092144,0.000021627964,0.000043523632,0.0000104615665,0.0000014667667,0.00006994987,0.000014033282,0.99920774,0.000024653526,0.00007616482,0.0004618616],"study_design_scores_gemma":[0.00021538573,0.0002082375,0.000007833629,0.000039724357,0.000009890997,0.000007136151,0.0008508064,0.00039500132,0.9967616,0.00083469745,0.0004911772,0.00017849987],"about_ca_topic_score_codex":0.0003208003,"about_ca_topic_score_gemma":0.000012404826,"teacher_disagreement_score":0.0031799406,"about_ca_system_score_codex":0.00008988048,"about_ca_system_score_gemma":0.000025629153,"threshold_uncertainty_score":0.3132369},"labels":[],"label_agreement":null},{"id":"W1998463657","doi":"10.1021/ma0205109","title":"Role of Sucrose in Pectin Gelation:  Static and Dynamic Light Scattering Experiments","year":2002,"lang":"en","type":"article","venue":"Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"National Research Council Canada; Biotechnology Research Institute","funders":"","keywords":"Pectin; Radius of gyration; Dynamic light scattering; Chemistry; Sucrose; Gyration; Viscosity; Light scattering; Relaxation (psychology); Glass transition; Static light scattering; Hydrodynamic radius; Scattering; Intrinsic viscosity; Thermodynamics; Polymer chemistry; Chemical engineering; Materials science; Polymer; Optics; Organic chemistry; Nanotechnology; Physics; Food science","score_opus":0.015011507425496326,"score_gpt":0.22321111143568745,"score_spread":0.2081996040101911,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1998463657","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99713314,0.0012929344,0.0000016654728,0.00024844625,0.000024549894,0.00015083708,0.0000073468836,0.000018723013,0.0011223659],"genre_scores_gemma":[0.999769,0.00001669105,0.00008562223,0.000019304138,0.0000132221985,0.000018611501,0.0000034636275,9.027303e-7,0.00007320351],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99935555,0.000050379895,0.00018195399,0.00016422877,0.00010825511,0.00013960726],"domain_scores_gemma":[0.9998249,0.000026471482,0.000062254316,0.000043167547,0.000012447132,0.000030795964],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000077645396,0.00007912443,0.00011801652,0.000014724482,0.000045632565,0.000027304155,0.000101642385,0.00003736936,0.00014113424],"category_scores_gemma":[0.000013161434,0.000036521582,0.000020789092,0.0001185212,0.000032599182,0.00005784719,0.000058120924,0.000044004875,0.000016767633],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000032776443,0.000040045932,0.006610809,0.0000081672915,0.0000033849162,0.000004040799,0.0005013246,0.0000018208519,0.9776783,0.000039485734,0.000005989697,0.015103363],"study_design_scores_gemma":[0.0006400173,0.00057389366,0.30803603,0.00025554321,0.0000094412,0.00006293969,0.003718541,0.0052063195,0.6775107,0.0016414471,0.0017755753,0.00056957145],"about_ca_topic_score_codex":0.0001509172,"about_ca_topic_score_gemma":0.00023482516,"teacher_disagreement_score":0.30142522,"about_ca_system_score_codex":0.000019037401,"about_ca_system_score_gemma":7.1870585e-7,"threshold_uncertainty_score":0.15453209},"labels":[],"label_agreement":null},{"id":"W1998692433","doi":"10.1016/j.foodhyd.2012.09.002","title":"Emulsifying properties of soy whey protein isolate–fenugreek gum conjugates in oil-in-water emulsion model system","year":2012,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":102,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Isoelectric point; Chemistry; Soy protein; Maillard reaction; Emulsion; Chromatography; Whey protein; Gum arabic; Solubility; Whey protein isolate; Conjugate; Food science; Biochemistry; Organic chemistry","score_opus":0.035399205192159125,"score_gpt":0.20258671468779643,"score_spread":0.16718750949563732,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1998692433","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99589944,0.000978063,0.000004669607,0.00019412854,0.00014926416,0.0013948303,0.0000177205,0.00010360204,0.0012582745],"genre_scores_gemma":[0.99842066,0.0000063035995,0.00008177557,0.000022570493,0.00017038477,0.0007469517,0.000008972943,0.000006317755,0.00053604436],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99729866,0.000233003,0.0008069759,0.00039998628,0.00041559624,0.00084577524],"domain_scores_gemma":[0.9994305,0.000021285616,0.00018087315,0.00016283154,0.00006922369,0.00013529728],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00075917743,0.00031254,0.0005591973,0.000079721685,0.00013443411,0.000051182185,0.0004663147,0.00027097773,0.000020885303],"category_scores_gemma":[0.00003659002,0.00012033065,0.00012515583,0.00033535398,0.00007611831,0.00048354847,0.00023544978,0.00025036006,0.00006896569],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010978629,0.00019064153,0.0033412417,0.00033701648,0.000014747077,0.0000017684877,0.0012669445,0.00031181145,0.99316543,0.00016446534,0.0000074216705,0.001088718],"study_design_scores_gemma":[0.00084023725,0.00087894563,0.0010379741,0.0015734069,0.0000128589145,0.000013198374,0.0020992865,0.017237036,0.97500026,0.00017795345,0.0005000137,0.00062884984],"about_ca_topic_score_codex":0.00058283936,"about_ca_topic_score_gemma":0.0009764684,"teacher_disagreement_score":0.018165197,"about_ca_system_score_codex":0.0001669051,"about_ca_system_score_gemma":0.000011508191,"threshold_uncertainty_score":0.49069417},"labels":[],"label_agreement":null},{"id":"W1998861775","doi":"10.1111/j.1750-3841.2006.00160.x","title":"Interactions between Whey Protein Isolate and Soy Protein Fractions at Oil–Water Interfaces: Effects of Heat and Concentration of Protein in the Aqueous Phase","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Soy protein; Whey protein isolate; Emulsion; Chemistry; Whey protein; Aqueous two-phase system; Aqueous solution; Chromatography; Adsorption; Food science; Viscosity; Soybean Proteins; Phase (matter); Oil droplet; Biochemistry; Organic chemistry; Materials science","score_opus":0.017923914116315855,"score_gpt":0.25688212511412883,"score_spread":0.23895821099781298,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1998861775","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976432,0.00036780757,0.000037615566,0.0009797364,0.000057674297,0.00076957326,0.000010430642,0.0000054250954,0.00012855585],"genre_scores_gemma":[0.9996632,0.000005491113,0.00014349518,0.000008783382,0.00009122032,0.000037013047,9.259428e-7,0.0000010546319,0.000048865462],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99829304,0.0002170955,0.0006199298,0.00019385228,0.00044450062,0.00023157104],"domain_scores_gemma":[0.9991526,0.00010678467,0.00041489917,0.000076087985,0.00018499688,0.00006463662],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010922351,0.00012501003,0.00027049202,0.000061378756,0.00022488828,0.00009144628,0.00033438078,0.000054634133,0.000009289207],"category_scores_gemma":[0.00013806207,0.000044338703,0.000050178765,0.00035612658,0.00041386788,0.0006380081,0.00008348583,0.0002473097,8.2779997e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000060768205,0.00014354209,0.00051471195,0.000053893724,0.000007763296,0.0000032123232,0.00042566343,0.0000056367244,0.9934275,0.00006685743,0.0000038086098,0.005286634],"study_design_scores_gemma":[0.0005057149,0.0027343547,0.0040686475,0.0004717893,0.0000127679605,0.000068501555,0.00030015543,0.0000883178,0.9908122,0.00055819616,0.00028338193,0.000095995696],"about_ca_topic_score_codex":0.0002892273,"about_ca_topic_score_gemma":0.0004593856,"teacher_disagreement_score":0.0051906384,"about_ca_system_score_codex":0.00006680792,"about_ca_system_score_gemma":0.000036688012,"threshold_uncertainty_score":0.180808},"labels":[],"label_agreement":null},{"id":"W1998992406","doi":"10.1016/j.ijbiomac.2006.03.025","title":"Characterization of heat-induced aggregates of globulin from common buckwheat (Fagopyrum esculentum Moench)","year":2006,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":43,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Fagopyrum; Chemistry; Size-exclusion chromatography; Sodium dodecyl sulfate; Analytical Ultracentrifugation; Electrophoresis; Chromatography; Transmission electron microscopy; Crystallography; Ultracentrifuge; Chemical engineering; Biochemistry; Botany; Biology","score_opus":0.018549164416097417,"score_gpt":0.2338362952615207,"score_spread":0.21528713084542328,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1998992406","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973691,0.00038585777,0.0000812771,0.0009382367,0.0005079428,0.00013382759,0.00033699468,0.000015181324,0.00023154423],"genre_scores_gemma":[0.9988925,0.00010959863,0.00018295777,0.000063559004,0.00052280904,0.0000031174204,0.00021524052,0.0000016346853,0.000008619992],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.997899,0.00019971607,0.0010245721,0.00019055652,0.000514293,0.0001718768],"domain_scores_gemma":[0.9983551,0.00018273377,0.0008501516,0.00006352016,0.00048732932,0.00006118903],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029158435,0.00017025451,0.00044419648,0.00004475474,0.000037469967,0.000038138813,0.0007781079,0.00017505113,0.00019472699],"category_scores_gemma":[0.00009933685,0.0000699737,0.00026662718,0.00014139275,0.00012137776,0.00012118453,0.00013408037,0.00015121602,0.000006876481],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018021197,0.00026345009,0.023982372,0.0000032526145,0.00007543278,0.000038246897,0.00001564356,0.000008454481,0.9645024,0.00041257334,0.000013768028,0.010504201],"study_design_scores_gemma":[0.00031441404,0.0007664057,0.21891513,0.00016985844,0.000013597892,0.00006756945,0.000059170434,0.000050072795,0.77515066,0.0038445923,0.0005160529,0.00013247412],"about_ca_topic_score_codex":0.00084689603,"about_ca_topic_score_gemma":0.00008661718,"teacher_disagreement_score":0.19493276,"about_ca_system_score_codex":0.000046277317,"about_ca_system_score_gemma":0.000012800131,"threshold_uncertainty_score":0.28534445},"labels":[],"label_agreement":null},{"id":"W1999184720","doi":"10.1016/s1046-5928(03)00015-9","title":"Isolation of α-lactalbumin, β-lactoglobulin, and bovine serum albumin from cow’s milk using gel filtration and anion-exchange chromatography including evaluation of their antigenicity","year":2003,"lang":"en","type":"article","venue":"Protein Expression and Purification","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":85,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"School for Public Health Research; University of Guelph","keywords":"Chromatography; Antigenicity; Chemistry; Sephadex; Bovine serum albumin; Size-exclusion chromatography; Lactalbumin; Ion chromatography; Whey protein; Ammonium sulfate precipitation; Ion exchange; Fast protein liquid chromatography; Globulin; Biochemistry; Enzyme; High-performance liquid chromatography; Antibody; Biology","score_opus":0.07304472943152392,"score_gpt":0.27356923237200487,"score_spread":0.20052450294048096,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1999184720","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99406403,0.003850906,0.00063016446,0.00008666484,0.000044429205,0.0011513097,0.00007594665,0.000021240956,0.00007529857],"genre_scores_gemma":[0.99790645,0.00018928024,0.0017075446,0.000008863631,0.00004874334,0.0000532562,0.00007823197,0.0000024763312,0.000005129737],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99826825,0.00048597524,0.00042726911,0.0003469682,0.00034110853,0.00013043401],"domain_scores_gemma":[0.99896646,0.00008995091,0.00052209786,0.0001049459,0.0002503409,0.0000662199],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011816375,0.00015905942,0.00023060992,0.00004640015,0.00030678022,0.00006774629,0.00007600591,0.00016827845,0.00006223482],"category_scores_gemma":[0.00016446745,0.00008306727,0.000034994006,0.00023397036,0.000091973634,0.00034089905,0.00004331261,0.00007798053,3.0869055e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000042729025,0.000053479474,0.013702812,0.000057748774,0.00000934718,4.0584297e-8,0.00041099812,0.0000019637373,0.9675999,0.000054510932,0.000006310811,0.018060109],"study_design_scores_gemma":[0.00041595384,0.00014426801,0.11981352,0.00026539294,0.000028056777,0.0000032457647,0.0005781476,0.0058969366,0.8712838,0.0012220547,0.0001875707,0.0001610414],"about_ca_topic_score_codex":0.0003823192,"about_ca_topic_score_gemma":0.00008820511,"teacher_disagreement_score":0.10611071,"about_ca_system_score_codex":0.000019011972,"about_ca_system_score_gemma":0.000015066124,"threshold_uncertainty_score":0.3387385},"labels":[],"label_agreement":null},{"id":"W1999564443","doi":"10.1016/j.foodhyd.2003.07.003","title":"Raman spectroscopy of heat-induced fine-stranded and particulate β-lactoglobulin gels","year":2003,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":73,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Chemistry; Raman spectroscopy; Protein secondary structure; Particulates; Spectroscopy; Chemical engineering; Analytical Chemistry (journal); Chromatography; Organic chemistry; Biochemistry","score_opus":0.024299194621538664,"score_gpt":0.22743778837929865,"score_spread":0.20313859375776,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1999564443","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.995586,0.00019799828,0.0000095273845,0.00024162397,0.00012115293,0.00081142754,0.000025879695,0.000065724584,0.002940664],"genre_scores_gemma":[0.9994989,0.00000760238,0.00017657987,0.000043343392,0.000091407994,0.000071256974,0.000006893686,0.000002241289,0.000101752004],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99848044,0.00014299093,0.00038630894,0.0003533637,0.00025540884,0.00038146664],"domain_scores_gemma":[0.9995167,0.00007880872,0.00009630232,0.00011577907,0.000041377923,0.00015099783],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034108784,0.00020467892,0.00035938446,0.000017211752,0.00013744467,0.000046887893,0.00018518874,0.00014988561,0.00017046402],"category_scores_gemma":[0.0000669885,0.00008871731,0.00010351474,0.00030424248,0.000062820895,0.00009267562,0.000040306382,0.0001292528,0.00002132682],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003636121,0.000083044695,0.0026698543,0.000015600073,0.000033896187,0.0000023071382,0.00006473316,0.000007735882,0.9956349,0.00061527075,0.00005790256,0.00077839365],"study_design_scores_gemma":[0.0006102657,0.0020751639,0.0068552447,0.000038279766,0.000020639616,0.000019489733,0.000098177785,0.000051553558,0.98411244,0.0017002326,0.0041576116,0.00026090286],"about_ca_topic_score_codex":0.000079699945,"about_ca_topic_score_gemma":0.0003823612,"teacher_disagreement_score":0.011522463,"about_ca_system_score_codex":0.000024931664,"about_ca_system_score_gemma":0.000014654459,"threshold_uncertainty_score":0.3617787},"labels":[],"label_agreement":null},{"id":"W2000781063","doi":"10.1002/mrd.1117","title":"Distribution of lectin‐binding glycosidic residues in the hamster follicular oocytes and their modifications in the zona pellucida after ovulation","year":2001,"lang":"en","type":"article","venue":"Molecular Reproduction and Development","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Queen's University","funders":"","keywords":"Zona pellucida; Oocyte; Biology; Ovulation; Zona pellucida glycoprotein; Oviduct; Lectin; Follicular phase; Cell biology; Ovarian follicle; Hamster; Golgi apparatus; Endocrinology; Biochemistry; Embryo; Endoplasmic reticulum; Hormone","score_opus":0.027355510475020908,"score_gpt":0.22477398318793954,"score_spread":0.19741847271291862,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2000781063","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99588525,0.0011199063,0.00024941456,0.0021811044,0.000036585363,0.00045027872,0.0000016584834,0.000009273869,0.00006654808],"genre_scores_gemma":[0.99961346,0.00006295443,0.000054122662,0.00005457148,0.000029430632,0.000117259224,0.000041630257,7.7642295e-7,0.000025767016],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99898976,0.0002092431,0.00024316278,0.0002844548,0.00015799208,0.000115383154],"domain_scores_gemma":[0.99973524,0.00003777608,0.00007268742,0.000108501576,0.000032237658,0.000013578607],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009058215,0.00008976697,0.000091591086,0.000022165916,0.00012847265,0.000051091847,0.000091024594,0.00004450735,0.000004871372],"category_scores_gemma":[0.000058799153,0.00003140804,0.000019410945,0.0003165376,0.00004376656,0.000071119975,0.0000291575,0.000078614765,0.0000016968612],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026137836,0.0004506868,0.18591219,0.00006557271,0.00005521551,0.00003285202,0.0207566,0.00014412188,0.5819612,0.0012077441,0.00017398376,0.20897844],"study_design_scores_gemma":[0.00014045341,0.000053399614,0.9416198,0.00004267997,0.0000042264714,0.000067482375,0.002637558,0.00003260831,0.04424106,0.00045527183,0.01058623,0.00011919944],"about_ca_topic_score_codex":0.0001403923,"about_ca_topic_score_gemma":0.00030017892,"teacher_disagreement_score":0.7557076,"about_ca_system_score_codex":0.000029489345,"about_ca_system_score_gemma":0.0000072609905,"threshold_uncertainty_score":0.12807827},"labels":[],"label_agreement":null},{"id":"W2001181523","doi":"10.1007/s13197-014-1523-3","title":"The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":104,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Genipin; Legume; Creaming; Zeta potential; Canola; Protein isolate; Chemistry; Food science; Solubility; Soy protein; Surface tension; Emulsion; Materials science; Biology; Botany; Biochemistry; Nanotechnology; Organic chemistry; Nanoparticle","score_opus":0.014138861074420927,"score_gpt":0.20374288738204765,"score_spread":0.18960402630762674,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2001181523","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9937355,0.00044608113,0.000002768366,0.0055955313,0.000015991018,0.00017370317,9.5161465e-7,0.000008790054,0.000020694086],"genre_scores_gemma":[0.9998462,0.000017158389,0.000079116464,0.000017398908,0.0000207916,0.0000132091745,2.6135172e-8,6.6153314e-7,0.0000054177012],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991311,0.000044832494,0.00025293563,0.00019309793,0.00015234268,0.00022573536],"domain_scores_gemma":[0.9994611,0.00003994431,0.000115877665,0.00008106695,0.00023473635,0.00006723347],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010317441,0.00009473341,0.00022327637,0.000049902184,0.0002093641,0.000054406268,0.0003158487,0.00006351065,6.805741e-7],"category_scores_gemma":[0.0002581183,0.00002299123,0.000014351768,0.00036390297,0.0013800819,0.00015620212,0.00017736082,0.00016086038,1.7929293e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004653759,0.000025378691,0.003272129,0.00001046229,0.000003557936,8.465769e-8,0.00020690582,2.561336e-7,0.96877885,0.00024525984,7.008618e-7,0.027409876],"study_design_scores_gemma":[0.00017718345,0.0025873007,0.0024103383,0.000114772825,0.000003215881,0.000074960066,0.0013681666,0.000060932558,0.9899115,0.0028155523,0.00038896545,0.00008711807],"about_ca_topic_score_codex":0.000019002124,"about_ca_topic_score_gemma":0.00018554096,"teacher_disagreement_score":0.027322758,"about_ca_system_score_codex":0.000014393657,"about_ca_system_score_gemma":0.000019269419,"threshold_uncertainty_score":0.50849694},"labels":[],"label_agreement":null},{"id":"W2001460895","doi":"10.1021/jf060284s","title":"Controlled Proteolysis and the Properties of Milk Gels","year":2006,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":43,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Casein; Proteolysis; Chemistry; Micelle; Food science; Rheology; Rennet; Chromatography; Biochemistry; Organic chemistry; Materials science; Aqueous solution","score_opus":0.009844303389703558,"score_gpt":0.16134145475695266,"score_spread":0.15149715136724912,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2001460895","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98980105,0.007782347,2.2990922e-7,0.0016624887,0.000027435883,0.00024618625,0.0000057675024,0.00000594842,0.0004685606],"genre_scores_gemma":[0.99912703,0.00008833325,0.000016355869,0.000013588854,0.00042266535,0.0000132118885,0.000001227709,4.6079126e-7,0.00031712058],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999005,0.000053393083,0.00048380872,0.00009772113,0.0002367375,0.0001232953],"domain_scores_gemma":[0.99914134,0.000071252165,0.00051699573,0.000029173947,0.0001940362,0.000047204878],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003105905,0.00012508061,0.00042843202,0.0000036200736,0.00010789671,0.00005475301,0.00016669113,0.00007793772,0.000011259704],"category_scores_gemma":[0.000054807944,0.000025570409,0.00016257612,0.000090539615,0.00018724403,0.00009311888,0.000049153583,0.00013562744,2.3143099e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022879621,0.00003556525,0.000363092,0.000044738226,0.00007497616,5.2002326e-7,0.00006254729,0.000002176958,0.9982626,0.000031979493,0.00010682401,0.000786198],"study_design_scores_gemma":[0.003626813,0.0003783535,0.03003711,0.00017867028,0.00011627994,0.00043619281,0.0016100084,0.0000048670727,0.9626238,0.00036387506,0.0004532793,0.000170792],"about_ca_topic_score_codex":0.000052063115,"about_ca_topic_score_gemma":0.000011775314,"teacher_disagreement_score":0.035638828,"about_ca_system_score_codex":0.000008957731,"about_ca_system_score_gemma":0.000004990749,"threshold_uncertainty_score":0.104273096},"labels":[],"label_agreement":null},{"id":"W2001507550","doi":"10.1385/abab:126:3:157","title":"Organic and Inorganic Fouling at Quartz–Liquid Interface in Ultraviolet Photoreactors During On-Line Sterilization of Cheese Whey","year":2005,"lang":"en","type":"article","venue":"Applied Biochemistry and Biotechnology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Dalhousie University; National Science Council","keywords":"Fouling; Sterilization (economics); Chemistry; Ultraviolet; Adsorption; Quartz; Whey protein; Chromatography; Pulp and paper industry; Materials science; Composite material; Membrane","score_opus":0.01028670193294186,"score_gpt":0.21019094445138975,"score_spread":0.19990424251844788,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2001507550","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987982,0.00026051677,0.000002289678,0.000564915,0.000017988155,0.00020206082,0.000015541287,0.00006777991,0.00007073616],"genre_scores_gemma":[0.9996592,0.00016085187,0.00002870521,0.000026534837,0.000063721636,0.000013148623,0.000021002174,0.000002102685,0.000024726114],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990314,0.000012905138,0.00028728115,0.0003795933,0.00008244113,0.00020636476],"domain_scores_gemma":[0.99968827,0.000021111417,0.00013305587,0.000099997415,0.000014602318,0.000042985987],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011688565,0.00016456342,0.00022180122,0.000024753976,0.000066922694,0.000010206034,0.00014681737,0.0004573219,0.00004514244],"category_scores_gemma":[0.000032794178,0.00008469968,0.000017762224,0.0002220904,0.0001581409,0.000026075051,0.00016648427,0.00018888256,0.0000046215155],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001688233,0.00005602769,0.00038501155,0.000042332973,0.0000071091317,0.000001026193,0.000057193636,0.000002040191,0.9959561,0.000024445295,0.0000021609571,0.0032976896],"study_design_scores_gemma":[0.00027621927,0.0002448428,0.0013395052,0.000050602026,0.000004117499,0.000029603554,0.00027231255,0.000023027536,0.99741966,0.0000158545,0.00017185863,0.00015241536],"about_ca_topic_score_codex":0.000023037912,"about_ca_topic_score_gemma":0.00010044309,"teacher_disagreement_score":0.0031452742,"about_ca_system_score_codex":0.000058419293,"about_ca_system_score_gemma":0.000004394092,"threshold_uncertainty_score":0.35272855},"labels":[],"label_agreement":null},{"id":"W2001637585","doi":"10.1007/s11483-010-9164-1","title":"Influence of Cross-linked Waxy Maize Starch on the Aggregation Behavior of Casein Micelles During Acid-induced Gelation","year":2010,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Starch; Casein; Micelle; Whey protein; Chemistry; Food science; Chromatography; Whey protein isolate; Dynamic mechanical analysis; Chemical engineering; Materials science; Organic chemistry; Polymer; Aqueous solution","score_opus":0.033083172382277676,"score_gpt":0.26024819548200795,"score_spread":0.22716502309973027,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2001637585","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99910825,0.0000104926385,3.1686787e-7,0.000117849304,0.000100876736,0.0004987517,0.0000828648,0.000025701242,0.00005488948],"genre_scores_gemma":[0.99975353,0.000001730768,0.000025444742,0.000011844549,0.00013207037,0.000043982905,0.000015927675,0.0000016324906,0.000013834948],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989512,0.0000636637,0.00030774737,0.00020089356,0.0003141906,0.00016228772],"domain_scores_gemma":[0.99918395,0.0001279106,0.00031198698,0.00015481209,0.00018793739,0.00003341383],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020544937,0.00012328247,0.00015249255,0.000012638903,0.00016013227,0.000030863805,0.00032006082,0.00012589525,0.000016855265],"category_scores_gemma":[0.0000854113,0.00004675326,0.00008276145,0.00024918007,0.00012186521,0.00013107288,0.00006795055,0.00020661327,0.000013697657],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000045268458,0.00008491541,0.0058856234,0.000014184411,0.000008347158,5.702579e-7,0.00012996068,0.000022912449,0.9907484,0.0005820289,5.193363e-7,0.002477242],"study_design_scores_gemma":[0.00008365137,0.00047818894,0.2666643,0.00002911879,0.000006207282,0.0000012627522,0.00005508967,0.00001523438,0.73234934,0.0002304549,0.000012301921,0.00007485887],"about_ca_topic_score_codex":0.00027502945,"about_ca_topic_score_gemma":0.00022617228,"teacher_disagreement_score":0.2607787,"about_ca_system_score_codex":0.000015510364,"about_ca_system_score_gemma":0.000010975142,"threshold_uncertainty_score":0.19065426},"labels":[],"label_agreement":null},{"id":"W2002802258","doi":"10.2202/1556-3758.1419","title":"The Effect of Refrigerated Storage on the Rheological Properties of Three Commercial Mozzarella Cheeses","year":2008,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Mozzarella cheese; Rheology; Viscoelasticity; Food science; Cheesemaking; Dynamic mechanical analysis; Stress relaxation; Materials science; Mathematics; Chemistry; Composite material","score_opus":0.03966573857703773,"score_gpt":0.2064499918634285,"score_spread":0.16678425328639077,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2002802258","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979561,0.00059106806,0.000026313452,0.000713403,0.00048436588,0.000115212264,0.0000068454574,0.00000872575,0.00009798246],"genre_scores_gemma":[0.99963534,0.0000392955,0.000010407238,0.000010722469,0.00028828008,0.000005059953,5.357121e-7,0.0000011619198,0.000009206599],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99890333,0.0000829545,0.00037866982,0.00005998399,0.000472732,0.000102340455],"domain_scores_gemma":[0.99897206,0.0004827274,0.00026074646,0.00004538888,0.0002128604,0.000026200236],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048536746,0.000095654614,0.00018567717,0.000019286024,0.00007479132,0.0000180711,0.00063839863,0.000049086622,0.000014423895],"category_scores_gemma":[0.00046084332,0.00002459108,0.00013025157,0.00008904652,0.00008518798,0.000053348078,0.00005630286,0.00019921844,0.0000015035904],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000547531,0.000058452806,0.003245145,0.000012876827,0.0003323706,0.000019058612,0.00013714547,0.005136034,0.98258114,0.0010943607,0.0001742403,0.006661649],"study_design_scores_gemma":[0.00043622722,0.0050190985,0.043763652,0.00041289724,0.000015995507,0.00024131623,0.000080167694,0.0014495149,0.94688916,0.000068249676,0.0014732974,0.00015043146],"about_ca_topic_score_codex":0.000020391339,"about_ca_topic_score_gemma":0.000017361328,"teacher_disagreement_score":0.040518507,"about_ca_system_score_codex":0.000031491814,"about_ca_system_score_gemma":0.000007920908,"threshold_uncertainty_score":0.11863141},"labels":[],"label_agreement":null},{"id":"W2003536008","doi":"10.1016/j.jfoodeng.2010.04.026","title":"Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions","year":2010,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":66,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Creaming; Emulsion; Chemistry; Flocculation; Chromatography; Oil droplet; Soybean oil; Ionic strength; Viscosity; Thermal stability; Soy protein; Isoelectric point; Apparent viscosity; Chemical engineering; Pea protein; Food science; Materials science; Biochemistry; Enzyme; Organic chemistry; Composite material","score_opus":0.009353289076239132,"score_gpt":0.19210899057443237,"score_spread":0.18275570149819323,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2003536008","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999171,0.000081073595,0.000008457471,0.0003860279,0.00017063532,0.00013294004,0.0000054591364,0.000010075072,0.000034287077],"genre_scores_gemma":[0.999321,0.0000021130847,0.00055808265,0.0000055555024,0.00010106927,0.00000570374,3.6917422e-7,0.0000011409026,0.000004962134],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991262,0.000023786068,0.00040172713,0.000098825934,0.00015978234,0.00018970904],"domain_scores_gemma":[0.99959713,0.00006714234,0.000081850776,0.000048650083,0.00008422365,0.00012102871],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048543004,0.000092543916,0.00022771598,0.000026297877,0.000023087565,0.000021934384,0.00016494522,0.000064568114,0.000032090396],"category_scores_gemma":[0.00018027856,0.00003409361,0.000055338325,0.000112333255,0.000022128745,0.00010757174,0.000043586395,0.0002311255,0.0000010570973],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001650952,0.000029111423,0.0010895503,0.0000271395,0.00000834185,0.0000019082147,0.00017531321,0.00010807083,0.9965968,0.00005688359,0.0000020336386,0.0018883358],"study_design_scores_gemma":[0.00022203491,0.00078965613,0.028512841,0.00013124658,0.0000046060577,0.000027862963,0.000173771,0.00015359257,0.9689068,0.000108318345,0.00083861453,0.00013061623],"about_ca_topic_score_codex":0.000026914691,"about_ca_topic_score_gemma":0.00014715722,"teacher_disagreement_score":0.027689964,"about_ca_system_score_codex":0.000017311819,"about_ca_system_score_gemma":0.000005523979,"threshold_uncertainty_score":0.13902971},"labels":[],"label_agreement":null},{"id":"W2003543646","doi":"10.1007/s13594-011-0002-0","title":"Does ultrafiltration have a lasting effect on the physico-chemical properties of the casein micelles?","year":2011,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":54,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Micelle; Rennet; Ultrafiltration (renal); Chemistry; Casein; Diafiltration; Skimmed milk; Chromatography; Turbidity; Chemical engineering; Food science; Membrane; Aqueous solution; Biochemistry; Microfiltration; Organic chemistry","score_opus":0.027757226015637883,"score_gpt":0.19527828209092268,"score_spread":0.1675210560752848,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2003543646","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99750507,0.000031505315,3.418213e-7,0.0014056765,0.00008113961,0.00028866107,0.0000032691376,0.00004052048,0.0006438246],"genre_scores_gemma":[0.99984396,0.000001207005,0.0000069020302,0.00005701653,0.000028818047,0.000034699824,1.8237881e-7,4.072488e-7,0.000026831547],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99924433,0.00004631132,0.00011443393,0.0002184342,0.00020383384,0.0001726738],"domain_scores_gemma":[0.9996462,0.00007459646,0.00008679201,0.000115006405,0.000060702845,0.0000167207],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046723118,0.000078623016,0.00009407509,0.00001784314,0.00032722828,0.000021509533,0.0005503877,0.00006859767,0.000006198116],"category_scores_gemma":[0.0003407498,0.000014960633,0.00002306399,0.00048930355,0.0013928213,0.000076200406,0.0001268242,0.00012725816,0.0000039713946],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000072392286,0.000017176904,0.0022054757,0.00000396683,0.000001801305,3.5724636e-7,0.00016785567,4.4044082e-8,0.97982436,0.0012934871,0.000011805845,0.0164664],"study_design_scores_gemma":[0.000031249663,0.00024540894,0.0015529514,0.000045280107,0.0000029195455,0.000008318123,0.0007075194,0.000051886756,0.99643725,0.00067481515,0.0001913542,0.000051018473],"about_ca_topic_score_codex":0.0001276096,"about_ca_topic_score_gemma":0.0000583988,"teacher_disagreement_score":0.016612887,"about_ca_system_score_codex":0.000011291445,"about_ca_system_score_gemma":0.00001222886,"threshold_uncertainty_score":0.5131908},"labels":[],"label_agreement":null},{"id":"W2004184000","doi":"10.1111/j.1750-3841.2010.01635.x","title":"Perceived Creaminess and Viscosity of Aggregated Particles of Casein Micelles and κ‐Carrageenan","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Dairy Farmers of Ontario; Canadian Dairy Commission","keywords":"Food science; Ingredient; Chemistry; Carrageenan; Casein; Skimmed milk; Mouthfeel; Fat substitute; Emulsion; Whey protein; Sodium Caseinate; Food products; Raw material; Biochemistry","score_opus":0.01635464961148306,"score_gpt":0.22581748185511452,"score_spread":0.20946283224363146,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2004184000","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99920374,0.00030272437,0.0000015891953,0.00024376446,0.000106334446,0.00007757291,0.000008440583,0.0000032573682,0.00005257853],"genre_scores_gemma":[0.999683,0.000026880569,0.00022940122,0.0000075457424,0.000046755493,4.795226e-7,1.0634556e-7,3.9917217e-7,0.0000054059988],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99899954,0.000045207722,0.00034572586,0.00012928115,0.00033547438,0.00014475606],"domain_scores_gemma":[0.99897945,0.00011452479,0.0004461084,0.00005231128,0.00027982448,0.000127781],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00094963633,0.000073157324,0.00021874101,0.000034439323,0.00011748691,0.000038989605,0.00031555776,0.000043523338,0.000009251954],"category_scores_gemma":[0.0002856229,0.000027272417,0.00003826228,0.00031331068,0.00074519584,0.0002569747,0.00008438011,0.00013141982,1.7910456e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002134842,0.000041838382,0.008225856,0.0000110235915,0.0000051935917,0.000002717316,0.00031841217,7.315583e-7,0.9820029,0.00006829195,0.0000036952897,0.0092979595],"study_design_scores_gemma":[0.00016170036,0.0010217022,0.33892062,0.00007466847,0.000010498001,0.00018357016,0.0007303513,0.00008149141,0.65841824,0.00028358883,0.00004506298,0.00006853853],"about_ca_topic_score_codex":0.00013600574,"about_ca_topic_score_gemma":0.00043144985,"teacher_disagreement_score":0.33069476,"about_ca_system_score_codex":0.000005784434,"about_ca_system_score_gemma":0.000032260174,"threshold_uncertainty_score":0.2745705},"labels":[],"label_agreement":null},{"id":"W2004817079","doi":"10.1016/j.foodchem.2006.07.025","title":"The effect of limited proteolysis on canola protein gelation","year":2006,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Proteolysis; Canola; Protease; Chemistry; Tissue transglutaminase; Enzyme; Trypsin; Hydrolysis; Biochemistry; Food science; Chromatography","score_opus":0.006669763847550622,"score_gpt":0.18099810788331389,"score_spread":0.17432834403576325,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2004817079","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9933223,0.00013294886,4.901183e-7,0.00023072274,0.000023070386,0.0005673937,0.000019697774,0.000049793474,0.005653593],"genre_scores_gemma":[0.99862635,5.050434e-7,0.0000051968127,0.000002862868,0.00023060266,0.00021724403,0.000029828345,9.904014e-7,0.00088643876],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99913794,0.00006720841,0.0002044133,0.00017674567,0.00024452328,0.0001691726],"domain_scores_gemma":[0.9995358,0.0001383548,0.00015787638,0.000106539395,0.00003565592,0.000025761079],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023901803,0.00011421367,0.00012844896,0.0000025822062,0.0001573663,0.000029596747,0.00023667047,0.00011028519,0.00003110232],"category_scores_gemma":[0.00008908093,0.000034397326,0.00008520866,0.00017310267,0.000047904312,0.000023524688,0.000032628905,0.000107477375,0.000011095122],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000051202096,0.000016689746,0.00066007476,0.00002780861,0.000011745669,3.6905786e-7,0.0000026763673,0.0000060913544,0.99320734,0.000020657217,0.00010381719,0.005891535],"study_design_scores_gemma":[0.00010984049,0.0006454062,0.0017489634,0.00004624531,0.000006030594,0.0000015263955,0.000009257895,0.000018030023,0.9943534,0.00010054128,0.0028785362,0.00008223716],"about_ca_topic_score_codex":0.00014332951,"about_ca_topic_score_gemma":0.00006773031,"teacher_disagreement_score":0.005809298,"about_ca_system_score_codex":0.0000321052,"about_ca_system_score_gemma":0.000004289584,"threshold_uncertainty_score":0.14026824},"labels":[],"label_agreement":null},{"id":"W2004956903","doi":"10.3168/jds.2014-8356","title":"Rennet-induced gelation of concentrated milk in the presence of sodium caseinate: Differences between milk concentration using ultrafiltration and osmotic stressing","year":2014,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Rennet; Micelle; Chemistry; Ultrafiltration (renal); Casein; Chromatography; Food science; Aqueous solution; Organic chemistry","score_opus":0.05608356083373114,"score_gpt":0.2696906113843674,"score_spread":0.21360705055063625,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2004956903","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991397,0.00014378144,0.00013739151,0.00020894746,0.00013021813,0.00018412762,0.0000054074885,0.00000284914,0.000047524096],"genre_scores_gemma":[0.99970543,0.000009494033,0.00019397837,0.00000959568,0.00007783225,6.0274834e-7,0.0000015248081,4.6543315e-7,0.0000010499658],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9980459,0.0003542862,0.0006382105,0.00015435624,0.00062325364,0.00018396364],"domain_scores_gemma":[0.9982412,0.00049663085,0.00089212356,0.00006154867,0.00025222608,0.000056258734],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002154486,0.00009011989,0.0002324513,0.000036598856,0.00016343112,0.00008402462,0.0004109099,0.000059568847,0.0000037884],"category_scores_gemma":[0.00051437854,0.00003508828,0.00003287523,0.0005911654,0.000383293,0.0006736113,0.000022963548,0.00014240496,1.078167e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000015753625,0.000024805304,0.11993262,0.00001296742,0.0000028710108,9.922938e-7,0.0007467185,0.000069693924,0.8731693,0.00010882747,0.0000016657589,0.005913781],"study_design_scores_gemma":[0.0002987993,0.00068634853,0.7617828,0.00034313602,0.00001859279,0.000034446963,0.0015635802,0.010245871,0.22445689,0.00046412603,0.000006402476,0.000098952674],"about_ca_topic_score_codex":0.00022638537,"about_ca_topic_score_gemma":0.00006930013,"teacher_disagreement_score":0.6487124,"about_ca_system_score_codex":0.000032149743,"about_ca_system_score_gemma":0.00006680419,"threshold_uncertainty_score":0.14308585},"labels":[],"label_agreement":null},{"id":"W2005840624","doi":"10.1007/s11130-013-0374-9","title":"In vitro Gastrointestinal Digestion of Glabrous Canaryseed Proteins as Affected by Variety and Thermal Treatment","year":2013,"lang":"en","type":"article","venue":"Plant Foods for Human Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; Agriculture and Agri-Food Canada","funders":"","keywords":"Roasting; Digestion (alchemy); Food science; Chemistry; Polyacrylamide gel electrophoresis; Electrophoresis; Gel electrophoresis; Thermal treatment; In vitro; Boiling; Raw material; Biochemistry; Chromatography; Biology; Enzyme","score_opus":0.01481857137734418,"score_gpt":0.21786361911498037,"score_spread":0.20304504773763618,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2005840624","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966643,0.00010503359,0.000010638243,0.00035881772,0.000021623895,0.0023083102,0.00044914652,0.000034814817,0.000047304988],"genre_scores_gemma":[0.9978786,0.000006078065,0.00026819913,0.000014655427,0.00009202911,0.00092578825,0.00077269034,0.00000155285,0.00004037843],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99917305,0.00007164466,0.00022019455,0.00021369626,0.000109310175,0.00021210381],"domain_scores_gemma":[0.9996623,0.000073036535,0.00011513914,0.00004001908,0.000051958083,0.000057542446],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009248693,0.00013335435,0.00019713282,0.000019009787,0.00011018016,0.000033106815,0.00007651472,0.000062061,0.00003044597],"category_scores_gemma":[0.000022724847,0.00006112005,0.000044860666,0.00007671019,0.000041881867,0.00012789214,0.0000148346435,0.00005177125,0.0000025629197],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015508293,0.00047142067,0.0003403167,0.000049139024,0.0000075768394,0.0000018614354,0.000041203395,2.404782e-7,0.99625146,0.00011916583,0.00013785702,0.0024247002],"study_design_scores_gemma":[0.0028328476,0.012800553,0.044996273,0.00038157383,0.000026834085,0.00017871821,0.00022913239,0.0003216484,0.9338988,0.002897339,0.0010691453,0.00036711388],"about_ca_topic_score_codex":0.012248558,"about_ca_topic_score_gemma":0.0013892922,"teacher_disagreement_score":0.062352613,"about_ca_system_score_codex":0.00007208961,"about_ca_system_score_gemma":0.000004993667,"threshold_uncertainty_score":0.994329},"labels":[],"label_agreement":null},{"id":"W2006821126","doi":"10.1016/s0021-9797(03)00252-2","title":"Formation of intermolecular β-sheet structures: a phenomenon relevant to protein film structure at oil–water interfaces of emulsions","year":2003,"lang":"en","type":"article","venue":"Journal of Colloid and Interface Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":119,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Homogenizer; Isoelectric point; Emulsion; Chemistry; Fourier transform infrared spectroscopy; Chemical engineering; Adsorption; Intermolecular force; Infrared spectroscopy; Phase (matter); Analytical Chemistry (journal); Crystallography; Chromatography; Molecule; Organic chemistry","score_opus":0.011121099123550558,"score_gpt":0.2320053258643203,"score_spread":0.22088422674076974,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2006821126","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99840516,0.0003190216,0.00014526062,0.00022638754,0.00021619782,0.00022374696,0.000025868894,0.0000046247137,0.0004337219],"genre_scores_gemma":[0.9989583,0.00001551876,0.0007844208,0.000028084303,0.000025352507,0.0000028905724,5.4135114e-7,0.000001329367,0.00018356812],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99819416,0.000112381786,0.0006993972,0.0001980959,0.00054089143,0.00025509237],"domain_scores_gemma":[0.9987892,0.000035578723,0.00051688607,0.00009631867,0.00041342646,0.00014861883],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007158009,0.000150222,0.000338328,0.00009972318,0.00015466659,0.00006716905,0.00056183536,0.00006231745,0.00015730307],"category_scores_gemma":[0.0002775958,0.000054413205,0.000070097696,0.00039239982,0.0002715765,0.00045639294,0.00020033626,0.0001456552,0.0000019857382],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009828822,0.000022259988,0.00003618616,0.000037837082,0.000008437601,4.5185763e-7,0.0013799752,0.00014423007,0.99664253,0.00013184058,0.000056871013,0.0014410642],"study_design_scores_gemma":[0.00017624788,0.0015067138,0.00023639905,0.00030294977,0.000007931653,0.00008690231,0.0014531108,0.0000781777,0.9934403,0.0005685607,0.0020315947,0.000111135276],"about_ca_topic_score_codex":0.00001410196,"about_ca_topic_score_gemma":0.00004139048,"teacher_disagreement_score":0.0032022817,"about_ca_system_score_codex":0.00009293951,"about_ca_system_score_gemma":0.000030430308,"threshold_uncertainty_score":0.22189061},"labels":[],"label_agreement":null},{"id":"W2006900907","doi":"10.1016/j.idairyj.2014.03.003","title":"Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins","year":2014,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":87,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Rennet; Rheology; Casein; Texture (cosmology); Food science; Whey protein; Chemistry; Viscosity; Materials science; Chromatography; Composite material","score_opus":0.03977847595761003,"score_gpt":0.274458913398314,"score_spread":0.234680437440704,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2006900907","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99807996,0.00007667151,0.00041503969,0.00042068982,0.00015979433,0.00038521425,0.00005435997,0.00002813657,0.0003801101],"genre_scores_gemma":[0.99729973,0.000012692675,0.0018154416,0.000060090057,0.0004583019,0.000024298794,0.000021897795,0.0000024551637,0.00030510183],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9983093,0.00024179067,0.00048430136,0.0003023611,0.0004391836,0.00022307028],"domain_scores_gemma":[0.99872184,0.00009208998,0.0005053323,0.00007921516,0.00047397826,0.00012757578],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00078026054,0.00017824744,0.00032929628,0.000041227715,0.00016296109,0.00011063484,0.00041657867,0.000114404604,0.00044989996],"category_scores_gemma":[0.00060422474,0.00005811705,0.00005134262,0.00016942056,0.00019368311,0.00036073534,0.00009995682,0.00022347999,0.0000021175417],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.005899739,0.00041497668,0.07991518,0.00010796666,0.00034067038,0.000073706666,0.0009606612,0.00006365651,0.86791366,0.00025800706,0.00024281749,0.043808963],"study_design_scores_gemma":[0.014514844,0.029538322,0.4642723,0.004222758,0.00045688334,0.037967823,0.008405093,0.064962834,0.32237887,0.008860779,0.04064659,0.0037729258],"about_ca_topic_score_codex":0.00029416927,"about_ca_topic_score_gemma":0.0048961425,"teacher_disagreement_score":0.5455348,"about_ca_system_score_codex":0.000060498704,"about_ca_system_score_gemma":0.000076311335,"threshold_uncertainty_score":0.4926089},"labels":[],"label_agreement":null},{"id":"W2007078099","doi":"10.1016/j.jfoodeng.2008.04.003","title":"Mass transfer during pressurized low polarity water extraction of lignans from flaxseed meal","year":2008,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":55,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Manitoba","funders":"Natural Resources Canada","keywords":"Extraction (chemistry); Chemistry; Chromatography; Mass transfer; Yield (engineering); Lignan; Volumetric flow rate; Meal; Solvent; Diffusion; Response surface methodology; Analytical Chemistry (journal); Materials science; Stereochemistry; Food science; Biochemistry; Thermodynamics","score_opus":0.014575058445246971,"score_gpt":0.1726509076353787,"score_spread":0.1580758491901317,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2007078099","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985356,0.00034068784,0.0005262938,0.0000771799,0.00034366874,0.00009662541,0.000018812614,0.00002562858,0.000035531924],"genre_scores_gemma":[0.9991759,0.00003121953,0.00030950576,0.0000026470943,0.00045969535,0.000002090413,0.0000024473586,0.0000020996924,0.000014399963],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988843,0.000035769634,0.00046896655,0.00010162764,0.00031061933,0.00019869159],"domain_scores_gemma":[0.9996405,0.000051693805,0.000087140455,0.000045791137,0.000091423826,0.00008344528],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019691161,0.00012073867,0.00029097032,0.000030166428,0.000062014544,0.000016579936,0.00020190701,0.00010566778,0.000051035353],"category_scores_gemma":[0.000024182853,0.000047438123,0.00017328796,0.00008160447,0.000013891272,0.0002861449,0.000014338145,0.00023578714,0.0000022914232],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000069026,0.00003709619,0.0004504357,0.00002393317,0.00007814154,0.000020345486,0.00022855093,0.0011700336,0.9977489,0.0000031905824,0.0000029032092,0.00016741274],"study_design_scores_gemma":[0.0003671582,0.00030277288,0.030712014,0.00010298199,0.00001896027,0.000111746485,0.00003238199,0.00018264801,0.9678232,0.00002336347,0.00020848891,0.000114290015],"about_ca_topic_score_codex":0.00006924692,"about_ca_topic_score_gemma":0.000013780888,"teacher_disagreement_score":0.03026158,"about_ca_system_score_codex":0.000034083045,"about_ca_system_score_gemma":0.000005247941,"threshold_uncertainty_score":0.19344705},"labels":[],"label_agreement":null},{"id":"W2007725763","doi":"10.1007/s13228-010-0002-1","title":"Changes in WPI-Stabilized Emulsion Interfacial Properties in Relation to Lipolysis and ß-Carotene Transfer During Exposure to Simulated Gastric–Duodenal Fluids of Variable Composition","year":2010,"lang":"en","type":"article","venue":"Food Digestion","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":59,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Colipase; Lipid digestion; Chemistry; Emulsion; Hydrolysis; Lipolysis; Micelle; Digestion (alchemy); Phospholipase A2; Lipase; Chromatography; Biochemistry; Enzyme; Triacylglycerol lipase; Organic chemistry; Aqueous solution; Adipose tissue","score_opus":0.018477396050389977,"score_gpt":0.20570271827210457,"score_spread":0.1872253222217146,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2007725763","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984439,0.000032130585,0.00007180976,0.0004636437,0.00010792292,0.00080862653,0.000019143876,0.000035061083,0.000017742106],"genre_scores_gemma":[0.99967635,0.0000031652473,0.0001492472,0.000010299664,0.00007152029,0.00005609125,0.000022458482,0.0000018897916,0.000008962087],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989158,0.00012750283,0.00031451927,0.00026776554,0.00018782547,0.00018661376],"domain_scores_gemma":[0.999725,0.000039457715,0.00003683021,0.00005827181,0.000073023446,0.00006742687],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028005964,0.0001236769,0.00021400751,0.0001014532,0.00006646799,0.00003202183,0.000093687064,0.00015293622,0.000020488274],"category_scores_gemma":[0.000093530856,0.00006304094,0.000023020979,0.0005334848,0.000019740648,0.00016203857,0.000044829612,0.0001370223,0.0000022032928],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004371957,0.00008336454,0.017702952,0.000022931541,0.000004044081,4.7526146e-7,0.00064337475,0.0019338181,0.97567946,0.000029877472,2.651769e-7,0.003462215],"study_design_scores_gemma":[0.00045567067,0.0014867255,0.43497908,0.0002656586,0.0000066009993,0.000004109978,0.00015423768,0.0005924812,0.561859,0.000042073538,0.0000116597175,0.00014268229],"about_ca_topic_score_codex":0.00046175343,"about_ca_topic_score_gemma":0.0041891257,"teacher_disagreement_score":0.4172761,"about_ca_system_score_codex":0.000049133443,"about_ca_system_score_gemma":0.0000041827884,"threshold_uncertainty_score":0.25707352},"labels":[],"label_agreement":null},{"id":"W2008401674","doi":"10.1021/jf302100m","title":"Comparative Proteomic Analysis of Egg White Proteins under Various Storage Temperatures","year":2012,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":71,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Egg white; Ovalbumin; Ovotransferrin; Storage protein; Proteome; Clusterin; Chemistry; Proteomics; Warehouse; Trehalose; Biochemistry; Food science; Biology; Immunology","score_opus":0.021498037441260824,"score_gpt":0.229235020730542,"score_spread":0.20773698328928117,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2008401674","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974269,0.001592188,0.0000037580587,0.00026975077,0.00007035885,0.0002166167,0.000055177457,0.000012236113,0.00035300278],"genre_scores_gemma":[0.9991276,0.00002116069,0.0001159895,0.000018728371,0.00048042563,0.000010082064,0.000021261863,8.444625e-7,0.00020388214],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9986205,0.00007027353,0.00053485145,0.00015106396,0.00035885253,0.00026443537],"domain_scores_gemma":[0.9987268,0.0000491901,0.0007065786,0.000055483713,0.00026344266,0.00019849141],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027794487,0.00020892185,0.0006219501,0.000021147493,0.00010040839,0.00005590943,0.00025176513,0.00014275615,0.000095444724],"category_scores_gemma":[0.000020874952,0.000065342596,0.00028205678,0.00054497644,0.000078924284,0.00026611373,0.00006617404,0.00029942533,0.0000011570028],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000031812706,0.0001588913,0.007598798,0.00003475419,0.00081292883,7.827312e-7,0.0005357596,0.00007268652,0.9904964,0.00001621228,0.00015636333,0.00008460211],"study_design_scores_gemma":[0.00020550819,0.00045652362,0.6273864,0.000065766035,0.00039285602,0.00015879831,0.0022342266,0.0000047426283,0.36864465,0.00002280976,0.00020291601,0.00022481912],"about_ca_topic_score_codex":0.000015756246,"about_ca_topic_score_gemma":0.000018248227,"teacher_disagreement_score":0.62185174,"about_ca_system_score_codex":0.00004827953,"about_ca_system_score_gemma":0.000010970681,"threshold_uncertainty_score":0.26645938},"labels":[],"label_agreement":null},{"id":"W2008751498","doi":"10.1016/j.foodres.2013.06.009","title":"Formation and functionality of soluble and insoluble electrostatic complexes within mixtures of canola protein isolate and (κ-, ι- and λ-type) carrageenan","year":2013,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":64,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Saskatchewan Canola Development Commission; Ministry of Agriculture - Saskatchewan","keywords":"Chemistry; Emulsion; Solubility; Titration; Carrageenan; Biopolymer; Pea protein; Chromatography; Canola; Nuclear chemistry; Organic chemistry; Food science; Polymer","score_opus":0.06675877891266274,"score_gpt":0.2970736944550463,"score_spread":0.23031491554238354,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2008751498","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99736947,0.0005269634,0.000008735698,0.0012446146,0.000047179696,0.0005392334,0.00004004405,0.00000839541,0.0002153462],"genre_scores_gemma":[0.99949664,0.000045298824,0.00016070619,0.0000113162005,0.000043405547,0.000045368502,0.000022981825,0.0000010531904,0.0001732181],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988865,0.00014091235,0.00024574212,0.00017730736,0.00038864286,0.00016085425],"domain_scores_gemma":[0.99925345,0.00013523032,0.0001083775,0.000038094393,0.0003930236,0.00007184108],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006361284,0.00007635501,0.00013413483,0.000046229743,0.000121775876,0.00008341456,0.00010314893,0.00005540066,0.00004972823],"category_scores_gemma":[0.00016651205,0.000036200774,0.000012107253,0.00011616538,0.00024674955,0.0002973228,0.0001592339,0.00013712629,9.593834e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006465174,0.00003299652,0.007084649,0.00009336927,0.00003832476,2.0841102e-7,0.00040263878,7.5992017e-7,0.98713285,0.0023836566,0.00022226122,0.0025436596],"study_design_scores_gemma":[0.0013966495,0.006635091,0.41654778,0.00042273366,0.00001387345,0.00012662826,0.00248004,0.004891738,0.51827866,0.046124745,0.0026591925,0.0004228761],"about_ca_topic_score_codex":0.0025232763,"about_ca_topic_score_gemma":0.0009319438,"teacher_disagreement_score":0.46885416,"about_ca_system_score_codex":0.0000194187,"about_ca_system_score_gemma":0.000016294116,"threshold_uncertainty_score":0.38144556},"labels":[],"label_agreement":null},{"id":"W2008844623","doi":"10.1016/j.colsurfb.2011.01.039","title":"β-Casein aids in the formation of a sodium caprate-induced β-lactoglobulin B gel","year":2011,"lang":"en","type":"article","venue":"Colloids and Surfaces B Biointerfaces","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Chemistry; Casein; Sodium; Sodium Caseinate; Chromatography; Rheology; Whey protein; Beta-lactoglobulin; Biochemistry; Organic chemistry; Materials science","score_opus":0.06703681205120833,"score_gpt":0.23094342992772188,"score_spread":0.16390661787651356,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2008844623","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9955716,0.00085434766,0.00000712002,0.00020923086,0.00012483116,0.00047241035,0.000024756597,0.00002502855,0.0027106402],"genre_scores_gemma":[0.9995933,0.000062472005,0.000140332,0.000055168366,0.000025325706,0.000027375,0.0000051459215,0.0000010855064,0.00008979541],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99875724,0.00020541884,0.000387444,0.00021868844,0.0001976728,0.00023353903],"domain_scores_gemma":[0.9995162,0.00012714184,0.00016691355,0.00009207796,0.000053961485,0.000043691067],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006339901,0.00015924215,0.00024870862,0.00002437283,0.00010731102,0.000060959184,0.00036862635,0.00010919632,0.000047395835],"category_scores_gemma":[0.000039698083,0.000054316002,0.00005582781,0.00030119222,0.00009087571,0.00024538548,0.000082395876,0.00011378224,0.000012495496],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015779951,0.00019927944,0.017537916,0.00008382127,0.000019679615,0.000008217739,0.006126777,0.0000013247021,0.9587009,0.00044152522,0.0001835354,0.016539246],"study_design_scores_gemma":[0.0007796873,0.0032009678,0.09516775,0.00023658748,0.000030039811,0.000043881802,0.024369199,0.0009498035,0.87081397,0.0011662887,0.002714583,0.0005272469],"about_ca_topic_score_codex":0.0020616765,"about_ca_topic_score_gemma":0.002421197,"teacher_disagreement_score":0.087886915,"about_ca_system_score_codex":0.000015715508,"about_ca_system_score_gemma":0.000008148334,"threshold_uncertainty_score":0.31166518},"labels":[],"label_agreement":null},{"id":"W2008957031","doi":"10.1021/jf060875i","title":"Study of the Effect of Soy Proteins on the Acid-Induced Gelation of Casein Micelles","year":2006,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":38,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Chemistry; Soy protein; Casein; Micelle; Chromatography; Food science; Whey protein; Sodium Caseinate; Organic chemistry","score_opus":0.014566596002668625,"score_gpt":0.19700311116009347,"score_spread":0.18243651515742484,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2008957031","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986181,0.00022572352,4.9476604e-8,0.0003877308,0.000045210756,0.00039476334,0.000012174217,0.000003090832,0.0003131467],"genre_scores_gemma":[0.9997513,0.0000026415448,0.0000024039703,0.0000029321034,0.00018134042,0.0000067252968,0.0000014301536,6.3170495e-7,0.000050551036],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987795,0.00013008353,0.00051602104,0.000098759396,0.00037494564,0.00010069993],"domain_scores_gemma":[0.99865913,0.00017496491,0.0009319224,0.00006366637,0.00014299467,0.00002733384],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003365637,0.00013175415,0.00029216698,0.0000047209155,0.000094437244,0.000013853723,0.00029154622,0.00008675725,0.000009413117],"category_scores_gemma":[0.00006586719,0.00002804837,0.00016122805,0.00018214059,0.00005228817,0.000050403232,0.000055928183,0.00018669019,1.7631248e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000050190687,0.00015198412,0.003973791,0.000042791966,0.000049453698,5.666735e-7,0.00011429165,0.000013459752,0.9950592,0.000005565473,0.00007550384,0.00046323743],"study_design_scores_gemma":[0.00028876838,0.0025662282,0.14974496,0.00012109981,0.000036691035,0.000044507793,0.0014240504,6.178112e-7,0.84568304,0.0000190393,0.00001517169,0.000055810997],"about_ca_topic_score_codex":0.00009561468,"about_ca_topic_score_gemma":0.000059745886,"teacher_disagreement_score":0.14937611,"about_ca_system_score_codex":0.000016085594,"about_ca_system_score_gemma":0.000005232824,"threshold_uncertainty_score":0.11437793},"labels":[],"label_agreement":null},{"id":"W2008970275","doi":"10.1016/j.foodchem.2009.01.025","title":"Isolation and structural properties of the major protein fraction in Australian wattle seed (Acacia victoriae Bentham)","year":2009,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Advanced Foods and Materials Network","keywords":"Isoelectric point; Chemistry; Amino acid; Ionic strength; Circular dichroism; Acacia mearnsii; Tryptophan; Methionine; Fluorescence spectroscopy; Gel permeation chromatography; Chromatography; Fluorescence; Biochemistry; Organic chemistry; Biology; Enzyme; Aqueous solution; Botany","score_opus":0.01728097858800216,"score_gpt":0.20309809105789434,"score_spread":0.1858171124698922,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2008970275","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984032,0.00009367391,1.7216372e-7,0.00089971663,0.00005079926,0.00028604866,0.000011161459,0.000019185634,0.00023603387],"genre_scores_gemma":[0.9995514,5.6656637e-7,0.000015616655,0.000008682628,0.00015363719,0.00001411183,0.000006639721,6.021929e-7,0.00024871726],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993485,0.000026652155,0.00018729853,0.00015720772,0.00014866746,0.00013162676],"domain_scores_gemma":[0.9997624,0.0000058896017,0.00011234371,0.000061925144,0.000029875817,0.000027533002],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000076266515,0.00009323016,0.0001100366,0.0000032003395,0.00007178813,0.000025196428,0.00014510499,0.000114648254,0.0000337974],"category_scores_gemma":[0.000031986,0.00003318359,0.00003367915,0.00011774385,0.00003726103,0.00008745046,0.00002996716,0.00012048631,9.881337e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000021337992,0.000012622437,0.003304903,0.0000263924,0.0000040403274,1.082204e-7,0.0000633904,0.0000011304925,0.99579066,0.00000712836,0.0000062494883,0.00076205767],"study_design_scores_gemma":[0.000106010164,0.00009099459,0.0821297,0.000082223996,0.0000031171276,0.0000032472894,0.00019987518,0.000023191413,0.91677916,0.00028781616,0.00021426371,0.00008039464],"about_ca_topic_score_codex":0.00010192706,"about_ca_topic_score_gemma":0.00008551878,"teacher_disagreement_score":0.07901148,"about_ca_system_score_codex":0.000035593082,"about_ca_system_score_gemma":0.000005684348,"threshold_uncertainty_score":0.13531876},"labels":[],"label_agreement":null},{"id":"W2009968270","doi":"10.1122/1.3177005","title":"Viscoelastic properties and gelation of an elastin-like polypeptide","year":2009,"lang":"en","type":"article","venue":"Journal of Rheology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"SickKids Foundation; Hospital for Sick Children; University of Toronto","funders":"","keywords":"Tropoelastin; Coacervate; Elastin; Viscoelasticity; Rheology; Materials science; Nucleation; Chemical engineering; Dynamic mechanical analysis; Viscosity; Pulmonary surfactant; Polymer; Biophysics; Polymer chemistry; Chemistry; Composite material; Chromatography; Organic chemistry; Biochemistry","score_opus":0.027785020279360303,"score_gpt":0.21542053956924467,"score_spread":0.18763551928988437,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2009968270","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982502,0.00059522776,0.000064968066,0.0006869564,0.00015778038,0.00006045142,9.688995e-7,0.0000060081716,0.00017744774],"genre_scores_gemma":[0.9993479,0.000018979672,0.0002467905,0.00008370923,0.00018176355,4.0222227e-7,5.9062774e-7,3.4284972e-7,0.000119473065],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9992529,0.000110358684,0.00033456553,0.0000742266,0.00012092052,0.0001070026],"domain_scores_gemma":[0.9994327,0.000060572034,0.00032403466,0.000026110905,0.00010024821,0.00005633817],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029544573,0.00006313913,0.00019432347,0.000022176422,0.000042207852,0.000010729754,0.00012546101,0.000070536385,0.00003275316],"category_scores_gemma":[0.00009183618,0.000021352023,0.000036628135,0.00006771478,0.00007281065,0.00020126911,0.000016527183,0.000099422774,0.000002166889],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016450854,0.00008115348,0.005393572,0.000006459358,0.000015163101,0.00000916391,0.0001504465,0.00004009793,0.9451093,0.0009987905,0.000051323423,0.047980033],"study_design_scores_gemma":[0.000848148,0.019326072,0.9250438,0.00023909858,0.00006396874,0.0023481199,0.0006751073,0.0013313226,0.04201878,0.005085544,0.0027010336,0.00031896422],"about_ca_topic_score_codex":0.000020973252,"about_ca_topic_score_gemma":0.00003692644,"teacher_disagreement_score":0.91965026,"about_ca_system_score_codex":0.000009211532,"about_ca_system_score_gemma":0.000008984762,"threshold_uncertainty_score":0.087071024},"labels":[],"label_agreement":null},{"id":"W2010514724","doi":"10.1016/j.foodres.2015.01.006","title":"Stability of citral in oil-in-water emulsions protected by a soy protein–polysaccharide Maillard reaction product","year":2015,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":65,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"National Institute of Standards and Technology; China Scholarship Council; Canadian Poultry Research Council; Jiangnan University; Agriculture and Agri-Food Canada; University of Guelph","keywords":"Citral; Maillard reaction; Soy protein; Chemistry; Emulsion; Food science; Polysaccharide; Lipid oxidation; Chromatography; Organic chemistry; Antioxidant; Essential oil","score_opus":0.1522262946615058,"score_gpt":0.330637876236382,"score_spread":0.17841158157487622,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2010514724","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99324375,0.00006534285,0.0000013905617,0.0044516544,0.00016836898,0.000947142,0.00009015758,0.00003986022,0.0009923396],"genre_scores_gemma":[0.9988318,0.0000043066193,0.000060287086,0.0000062770846,0.0001862175,0.0005674581,0.00006524355,0.0000019852796,0.0002763978],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9968713,0.0005677418,0.00045864575,0.00043493026,0.0012105377,0.00045684105],"domain_scores_gemma":[0.9990314,0.000073705494,0.000075884265,0.00012529633,0.0005707503,0.00012295261],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0028898488,0.000117202675,0.0001825003,0.00010959595,0.00005725518,0.000051391886,0.0005505849,0.00010542783,0.000118879856],"category_scores_gemma":[0.001115971,0.000048989732,0.000053891494,0.00047600095,0.00012709251,0.00024348841,0.000229324,0.00049219065,0.000037189766],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024502107,0.00031935723,0.005274227,0.000016999065,0.000013129557,0.0000030612402,0.00023302523,0.000001488821,0.98842883,0.00009203463,0.00031991897,0.005052922],"study_design_scores_gemma":[0.0005958755,0.00091471605,0.011000698,0.00013364037,9.4326685e-7,0.000008580721,0.00061899325,0.0001781504,0.97755873,0.0021967154,0.006611963,0.00018098064],"about_ca_topic_score_codex":0.002833569,"about_ca_topic_score_gemma":0.0031188298,"teacher_disagreement_score":0.010870072,"about_ca_system_score_codex":0.00033968932,"about_ca_system_score_gemma":0.000057709756,"threshold_uncertainty_score":0.42835277},"labels":[],"label_agreement":null},{"id":"W2010657117","doi":"10.1016/j.colsurfb.2013.06.058","title":"Interactions of chitin nanocrystals with β-lactoglobulin at the oil–water interface, studied by drop shape tensiometry","year":2013,"lang":"en","type":"article","venue":"Colloids and Surfaces B Biointerfaces","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":37,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Surface tension; Drop (telecommunication); Aqueous solution; Elasticity (physics); Chemical engineering; Aqueous two-phase system; Adsorption; Chitin; Chemistry; Hydrolysis; Materials science; Chitosan; Organic chemistry; Composite material; Thermodynamics","score_opus":0.011936671202852482,"score_gpt":0.2120322491140166,"score_spread":0.2000955779111641,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2010657117","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99144524,0.0030646247,0.0000040511486,0.0026171778,0.00018751096,0.00050244865,0.00015472432,0.000065714004,0.0019585218],"genre_scores_gemma":[0.99131536,0.00018282993,0.00005082999,0.00009262185,0.000039453735,0.00007440354,0.000023689814,0.0000048048105,0.008215995],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99805254,0.00017389769,0.0005074684,0.0004952959,0.00032580455,0.00044499003],"domain_scores_gemma":[0.9990194,0.0002718381,0.00022530711,0.0001712016,0.00019025391,0.00012202456],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00032972894,0.00033193777,0.00047491043,0.000031700205,0.0004271722,0.00020660931,0.00042865975,0.00009909453,0.0017805785],"category_scores_gemma":[0.000033988035,0.00009285728,0.00008923077,0.00032967373,0.00047544556,0.0002598633,0.00046178242,0.00018022006,0.00012055163],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000089694506,0.000084058156,0.0071006943,0.000029648001,0.00011479564,8.503704e-7,0.0003148673,0.0000059824233,0.97689164,0.0000027579233,0.005641986,0.009723032],"study_design_scores_gemma":[0.0006071153,0.001619601,0.018166875,0.00028687355,0.000055073473,0.00005988988,0.005079601,0.00052332313,0.91297686,0.000043859196,0.059951223,0.0006297208],"about_ca_topic_score_codex":0.0011464888,"about_ca_topic_score_gemma":0.0014786402,"teacher_disagreement_score":0.06391479,"about_ca_system_score_codex":0.000045702796,"about_ca_system_score_gemma":0.000006432236,"threshold_uncertainty_score":0.9991319},"labels":[],"label_agreement":null},{"id":"W2010701220","doi":"10.1016/j.jcis.2009.07.047","title":"Freeze–thaw stability of water-in-oil emulsions","year":2009,"lang":"en","type":"article","venue":"Journal of Colloid and Interface Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":126,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"","keywords":"Crystallization; Emulsion; Differential scanning calorimetry; Chemical engineering; Pulmonary surfactant; Materials science; Phase (matter); Aqueous two-phase system; Chromatography; Chemistry; Organic chemistry; Thermodynamics","score_opus":0.01981817649652734,"score_gpt":0.2504702107983597,"score_spread":0.23065203430183234,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2010701220","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965988,0.00031051057,0.000005302166,0.0013205574,0.00019138263,0.000055285047,0.0000051851707,0.0000040513287,0.0015089185],"genre_scores_gemma":[0.99970114,0.000051153806,0.00009245139,0.00003684464,0.000047430352,4.597188e-7,7.997345e-8,2.3027391e-7,0.000070178074],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99872357,0.000057212284,0.00045746617,0.00014957633,0.0003914496,0.0002207286],"domain_scores_gemma":[0.9993565,0.000054906523,0.0001947485,0.000058163503,0.00022365988,0.00011199658],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015107887,0.00007902494,0.00022780523,0.00004208255,0.00010333467,0.000055137003,0.0005052617,0.00003869375,0.00008503599],"category_scores_gemma":[0.0001545726,0.000025075107,0.000055784305,0.0003662648,0.00028099524,0.00040180617,0.000073955234,0.0001429132,0.000002215724],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003069373,0.00006926907,0.0033434737,0.000003359743,0.0000011854559,5.010911e-7,0.0002816909,0.000005607412,0.9877562,0.00003879477,0.000028675844,0.008440544],"study_design_scores_gemma":[0.00013951275,0.0011996933,0.050055284,0.000098218115,0.0000023704558,0.00003301671,0.00087107613,0.00003940397,0.9459998,0.000556452,0.0009327934,0.000072374954],"about_ca_topic_score_codex":0.000080771504,"about_ca_topic_score_gemma":0.00012869088,"teacher_disagreement_score":0.04671181,"about_ca_system_score_codex":0.00003639778,"about_ca_system_score_gemma":0.000027268865,"threshold_uncertainty_score":0.10353387},"labels":[],"label_agreement":null},{"id":"W2010730740","doi":"10.1016/s0268-005x(01)00103-5","title":"Exchange reactions between whey proteins and caseins in heated soya oil-in-water emulsion systems — overall aspects of the reaction","year":2002,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":45,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Emulsion; Whey protein; Adsorption; Ionic strength; Lactalbumin; Beta-lactoglobulin; Chromatography; Casein; Food science; Biochemistry; Organic chemistry","score_opus":0.03403623259200254,"score_gpt":0.21168377889752057,"score_spread":0.17764754630551804,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2010730740","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9936922,0.00030960087,3.3341365e-7,0.00069327984,0.00018055408,0.0013025951,0.000042130872,0.00005025363,0.0037290554],"genre_scores_gemma":[0.9981669,0.000039051945,0.0000033667213,0.000014411448,0.00020852084,0.00033498203,0.000014919122,0.000003341373,0.0012144595],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982486,0.00021851645,0.00049608905,0.00036302238,0.0003113036,0.00036247174],"domain_scores_gemma":[0.99951684,0.000056841698,0.00015506249,0.00015441066,0.000042727115,0.000074111325],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003134644,0.00019219935,0.0003315507,0.00006273195,0.000168888,0.000046961617,0.00022315838,0.00021511446,0.000039339193],"category_scores_gemma":[0.000033756027,0.000071660885,0.00006754061,0.00044555985,0.000058948623,0.00020521252,0.00011507817,0.00025253138,0.000016538444],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000021327445,0.0002084349,0.0065345126,0.000105840474,0.000018489722,0.000005592639,0.00045443152,0.000018680263,0.98990387,0.00010659828,0.00005656702,0.002565633],"study_design_scores_gemma":[0.0035721539,0.006383469,0.3543563,0.00261166,0.00006887034,0.00019721132,0.0012532821,0.0013038835,0.56059057,0.0019809757,0.06611933,0.0015623467],"about_ca_topic_score_codex":0.0056206537,"about_ca_topic_score_gemma":0.008518459,"teacher_disagreement_score":0.42931336,"about_ca_system_score_codex":0.00015307224,"about_ca_system_score_gemma":0.0000038099388,"threshold_uncertainty_score":0.84967846},"labels":[],"label_agreement":null},{"id":"W2010887864","doi":"10.1016/s0006-3495(02)73968-4","title":"Interaction between β-Purothionin and Dimyristoylphosphatidylglycerol:A 31P-NMR and Infrared Spectroscopic Study","year":2002,"lang":"en","type":"article","venue":"Biophysical Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":44,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Phospholipid; Chemistry; Lipid bilayer; Bilayer; Infrared spectroscopy; Crystallography; Lipid bilayer phase behavior; Nuclear magnetic resonance spectroscopy; Vesicle; Spectroscopy; Membrane; Organic chemistry; Biochemistry","score_opus":0.03339985066557345,"score_gpt":0.2501097403013482,"score_spread":0.21670988963577476,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2010887864","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983694,0.00014831706,0.000005742127,0.0005532256,0.00014851334,0.000262632,0.000004825389,0.000033917313,0.0004734094],"genre_scores_gemma":[0.9985842,0.000048003378,0.00003176295,0.000045284116,0.0010557809,0.000008697257,0.0000014609969,0.0000014806313,0.00022330118],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99887425,0.00013397199,0.0002704793,0.00023767434,0.00026253704,0.00022107289],"domain_scores_gemma":[0.999476,0.00010879918,0.00014791658,0.000048463273,0.000036714457,0.00018209971],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016429163,0.00014868933,0.0002355274,0.000016459755,0.00032764435,0.00025120087,0.00014603669,0.000062602914,0.00018817998],"category_scores_gemma":[0.0000383946,0.00006034544,0.000048632846,0.00013680037,0.0000671893,0.0002448627,0.000087828914,0.00031479355,0.00004787739],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007976417,0.0007464138,0.17701736,0.000015435447,0.00014087037,0.000062997235,0.001091486,6.0281735e-7,0.6483442,0.00013691939,0.0013202066,0.17104375],"study_design_scores_gemma":[0.0009415549,0.004168447,0.9745377,0.000070878625,0.00006171536,0.00013262959,0.0012349889,0.0002354168,0.0121791605,0.00057660096,0.005458713,0.00040224832],"about_ca_topic_score_codex":0.00004278947,"about_ca_topic_score_gemma":0.0000089980695,"teacher_disagreement_score":0.7975203,"about_ca_system_score_codex":0.00003612513,"about_ca_system_score_gemma":0.0000018195373,"threshold_uncertainty_score":0.25200087},"labels":[],"label_agreement":null},{"id":"W2011050812","doi":"10.1016/j.foodhyd.2009.05.010","title":"Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate","year":2009,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":200,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Ontario Ministry of Research and Innovation","keywords":"Soy protein; Emulsion; Chemistry; Denaturation (fissile materials); Homogenization (climate); Chemical engineering; Adsorption; Oil droplet; Soybean Proteins; Soybean oil; Protein aggregation; Viscosity; Chromatography; Food science; Materials science; Organic chemistry; Biochemistry; Nuclear chemistry","score_opus":0.0190863975474137,"score_gpt":0.21540970321367942,"score_spread":0.1963233056662657,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2011050812","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9912205,0.00007545503,5.068284e-7,0.005089996,0.000061231316,0.0015423644,0.000011890541,0.00012099859,0.001877091],"genre_scores_gemma":[0.998377,0.0000052362634,0.000054193522,0.00019625321,0.00013732501,0.0006882735,0.00001497776,0.0000031769525,0.00052353035],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978609,0.00017929472,0.0003659828,0.0005434492,0.0003291746,0.00072120444],"domain_scores_gemma":[0.99959224,0.000035607416,0.000043047625,0.00015854827,0.000038670332,0.00013186719],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039048985,0.00028847146,0.00042425605,0.00006961884,0.00014380128,0.00007257708,0.00039056348,0.00020305588,0.00015621305],"category_scores_gemma":[0.000024402982,0.00009996965,0.00006668903,0.00062264095,0.00003348657,0.0001654689,0.00007169978,0.0002833338,0.00005226348],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017087722,0.00021904382,0.00052086345,0.000010602208,0.00000734662,0.00001543023,0.0003338879,0.000011559622,0.9882996,0.000033300676,0.000006630217,0.010370827],"study_design_scores_gemma":[0.003117975,0.015489313,0.020081386,0.0006019078,0.000013184835,0.000029992161,0.0009277884,0.00044143188,0.94746363,0.0014559175,0.009152018,0.001225441],"about_ca_topic_score_codex":0.0005297021,"about_ca_topic_score_gemma":0.028234938,"teacher_disagreement_score":0.040835984,"about_ca_system_score_codex":0.00011054915,"about_ca_system_score_gemma":0.000015039771,"threshold_uncertainty_score":0.98949724},"labels":[],"label_agreement":null},{"id":"W2011067214","doi":"10.1021/jf990393p","title":"Comparison of Protein Surface Hydrophobicity Measured at Various pH Values Using Three Different Fluorescent Probes","year":2000,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":619,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Chemistry; Fluorescence; Naphthalene; Bovine serum albumin; Surface charge; Chromatography; Sulfonic acid; Whey protein; Analytical Chemistry (journal); Organic chemistry; Physical chemistry","score_opus":0.03559147936824586,"score_gpt":0.2352695754688477,"score_spread":0.19967809610060183,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2011067214","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966422,0.0026544256,8.0208326e-7,0.00019074194,0.00005364838,0.0002784687,0.000023790082,0.000018052842,0.00013789299],"genre_scores_gemma":[0.99940133,0.000037707643,0.00010294547,0.0000042163333,0.00029131657,0.0000025998888,0.000007092382,0.0000015871084,0.00015122522],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9981401,0.000066915236,0.0007302808,0.00022320916,0.0005678572,0.0002716124],"domain_scores_gemma":[0.9988861,0.00003755764,0.00062297354,0.00006428758,0.00021532379,0.00017372577],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019079738,0.00026129017,0.0005986577,0.000004698611,0.00019864865,0.00005437634,0.00032114543,0.00017241154,0.00016033462],"category_scores_gemma":[0.000021214973,0.000083539475,0.00021172584,0.0001390958,0.00010144274,0.00011942812,0.00008706087,0.00027236223,0.0000015657628],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009478872,0.00025866553,0.0069750305,0.000092303024,0.00008462009,0.0000016472789,0.00013270543,0.00013993747,0.99016654,8.984022e-7,0.00006212365,0.0019907523],"study_design_scores_gemma":[0.00031255174,0.0006651852,0.072074234,0.00028243684,0.00005155215,0.00017045355,0.0002412461,0.00007179489,0.925726,0.00007339397,0.00011078618,0.00022038077],"about_ca_topic_score_codex":0.0000526328,"about_ca_topic_score_gemma":0.000056431785,"teacher_disagreement_score":0.0650992,"about_ca_system_score_codex":0.0001108353,"about_ca_system_score_gemma":0.000009734582,"threshold_uncertainty_score":0.3406641},"labels":[],"label_agreement":null},{"id":"W2011383258","doi":"10.1016/j.foodchem.2014.09.078","title":"The effect of pH and temperature pre-treatments on the structure, surface characteristics and emulsifying properties of alpha-lactalbumin","year":2014,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":71,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Canadian Dairy Commission","keywords":"Chemistry; Surface charge; Lactalbumin; Alpha-lactalbumin; Calcium; Chromatography; Organic chemistry; Physical chemistry","score_opus":0.00954603086647759,"score_gpt":0.1903572222216044,"score_spread":0.1808111913551268,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2011383258","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988175,0.00061354024,1.3371736e-8,0.00013020163,0.000032804408,0.00023951751,0.000060390543,0.000010026902,0.000095986026],"genre_scores_gemma":[0.99977905,0.000021748989,0.0000017905815,0.000007383048,0.000070614326,0.000007067405,0.000007063799,0.000001259618,0.00010404387],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99934494,0.0000811619,0.00015351316,0.00015372128,0.00014686,0.0001198],"domain_scores_gemma":[0.99945956,0.00024487404,0.00014042982,0.000097706026,0.000027347336,0.000030051962],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017684708,0.00013102475,0.00017846587,0.0000011179155,0.00016099068,0.000039951046,0.00016970096,0.00009108544,0.000004794793],"category_scores_gemma":[0.00013779983,0.000032097683,0.000029597426,0.000043722455,0.00014349305,0.000021793323,0.00006845597,0.00010469141,2.1297825e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006391681,0.0000063733214,0.0034180656,0.00011331643,0.000034682314,7.724324e-8,0.000054814423,1.9991893e-7,0.9935541,0.0000052835885,0.000012993193,0.002736152],"study_design_scores_gemma":[0.000111535344,0.000563508,0.009977933,0.00011873347,0.000014341315,0.000004114372,0.00006482507,0.000015595448,0.9888789,0.000017102788,0.00016839508,0.00006502734],"about_ca_topic_score_codex":0.000013370305,"about_ca_topic_score_gemma":0.0000048788256,"teacher_disagreement_score":0.006559867,"about_ca_system_score_codex":0.000007120601,"about_ca_system_score_gemma":0.0000022607983,"threshold_uncertainty_score":0.13089055},"labels":[],"label_agreement":null},{"id":"W2011565793","doi":"10.1016/s0268-005x(99)00046-6","title":"On the structure of particulate gels—the case of salt-induced cold gelation of heat-denatured whey protein isolate","year":2000,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":184,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Whey protein isolate; Chemistry; Whey protein; Fractal dimension; Chemical engineering; Denaturation (fissile materials); Sodium; Colloid; Microstructure; Salt (chemistry); Circular dichroism; Calcium; Chromatography; Crystallography; Fractal; Nuclear chemistry; Organic chemistry","score_opus":0.01592220262076707,"score_gpt":0.21489639991333215,"score_spread":0.19897419729256507,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2011565793","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99640787,0.00010046841,7.7569433e-7,0.0006164428,0.00006105034,0.0023340522,0.00013589815,0.000025456551,0.00031796718],"genre_scores_gemma":[0.9996348,0.0000019029375,0.000013395039,0.000051179137,0.000081112805,0.000065229484,0.000005954247,0.0000029255693,0.00014347307],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99830997,0.00030319017,0.00056192337,0.0002507423,0.00032163988,0.00025254663],"domain_scores_gemma":[0.99915695,0.0001635533,0.0002776439,0.00024721297,0.00009984958,0.000054763954],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003656,0.000191386,0.0003287719,0.000017123954,0.00018973065,0.000020885043,0.0004028693,0.00021052243,0.0003324646],"category_scores_gemma":[0.00007327049,0.000059609254,0.00015587495,0.0004984947,0.00010689538,0.000076745426,0.000049421244,0.00024081979,0.0000065832774],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012314988,0.00006840312,0.00006294747,0.000025200885,0.00005477166,0.0000045355246,0.00024173316,0.00028792696,0.9958457,0.0015827862,0.000047198926,0.0016556998],"study_design_scores_gemma":[0.00029896694,0.002290451,0.0015633155,0.00010444591,0.000029364333,0.00004020285,0.00013469823,0.000625342,0.9917845,0.0024777763,0.0004933686,0.00015756949],"about_ca_topic_score_codex":0.00058832415,"about_ca_topic_score_gemma":0.0011947344,"teacher_disagreement_score":0.0040611476,"about_ca_system_score_codex":0.000026397465,"about_ca_system_score_gemma":0.000017575097,"threshold_uncertainty_score":0.3640254},"labels":[],"label_agreement":null},{"id":"W2011672185","doi":"10.1016/j.foodchem.2014.05.109","title":"A study of multi-ligand beta-lactoglobulin complex formation","year":2014,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":81,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"National Natural Science Foundation of China","keywords":"Chemistry; Dissociation (chemistry); Ligand (biochemistry); Fluorescence spectroscopy; Beta-lactoglobulin; Quenching (fluorescence); Whey protein; Fluorescence; Stereochemistry; Chromatography; Biochemistry; Organic chemistry; Receptor","score_opus":0.07649530016570505,"score_gpt":0.25372064248246284,"score_spread":0.1772253423167578,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2011672185","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99770737,0.000027408238,0.000011880043,0.00006244793,0.000026955418,0.00022008138,0.000024581283,0.000046393634,0.0018728971],"genre_scores_gemma":[0.9996749,5.4226973e-7,0.000049078404,0.0000145351305,0.00012703311,0.000022799693,0.000037237653,7.063324e-7,0.000073138144],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99921143,0.00003729007,0.00025995643,0.00016178854,0.00019127992,0.00013823505],"domain_scores_gemma":[0.99960595,0.00004188373,0.00015841647,0.0000897005,0.0000540214,0.000050028444],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016604728,0.00009958812,0.00017594518,0.0000026963655,0.00007031421,0.00001982163,0.0002471033,0.000072511815,0.00006937998],"category_scores_gemma":[0.000035389614,0.00004064876,0.000047519574,0.000097302116,0.000022604854,0.000055157998,0.00006812539,0.00006885338,0.000015346046],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000088508295,0.0002635806,0.00094806816,0.000031771197,0.000014693646,2.620157e-7,0.00016815079,0.0000032158364,0.9939725,0.0000037017048,0.000116204705,0.0044689965],"study_design_scores_gemma":[0.0005488619,0.0007741397,0.011299587,0.000020080452,0.000012406371,0.0000073615256,0.0015716022,0.0002619426,0.9824481,0.000029923112,0.002869634,0.0001563578],"about_ca_topic_score_codex":0.00003661933,"about_ca_topic_score_gemma":0.00010451736,"teacher_disagreement_score":0.011524401,"about_ca_system_score_codex":0.000014478283,"about_ca_system_score_gemma":0.0000019581137,"threshold_uncertainty_score":0.16576083},"labels":[],"label_agreement":null},{"id":"W2011938718","doi":"10.1021/jf0511998","title":"Stabilization of Caseinate-Covered Oil Droplets during Acidification with High Methoxyl Pectin","year":2005,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":49,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Pectin; Emulsion; Chemistry; Oil droplet; Chromatography; Sodium Caseinate; Polysaccharide; Chemical engineering; Food science; Organic chemistry","score_opus":0.010680863061700803,"score_gpt":0.1873101469323604,"score_spread":0.1766292838706596,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2011938718","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99849933,0.0004545419,0.0000018397382,0.0007324871,0.000029898896,0.0000493877,0.000019182284,0.000012829775,0.00020049226],"genre_scores_gemma":[0.99907136,0.000077708595,0.00021654528,0.0000054942057,0.0004055403,0.0000033495157,0.000013709049,9.954332e-7,0.00020529308],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989701,0.00003593393,0.00041545223,0.00014712806,0.00028910552,0.00014229282],"domain_scores_gemma":[0.9989154,0.000045197394,0.00060520903,0.000041974523,0.0003038392,0.000088398134],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001590863,0.00013672716,0.00024672973,0.0000072870866,0.00009698402,0.00003651966,0.00014987748,0.00009719542,0.00004702538],"category_scores_gemma":[0.000042681448,0.00004319508,0.00007054136,0.00018613318,0.000040849394,0.00023758026,0.00003011072,0.00014862877,7.1060595e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005549198,0.00006591444,0.0005961306,0.000073556126,0.000038678598,0.0000012800547,0.000113822076,0.00004924858,0.99521494,0.000008831264,0.000019027668,0.0037630966],"study_design_scores_gemma":[0.0003524897,0.0003546524,0.09992319,0.0000964038,0.000029172726,0.00047568226,0.0009685936,0.0000020578682,0.8974701,0.000017111672,0.00018076797,0.00012976237],"about_ca_topic_score_codex":0.000018384366,"about_ca_topic_score_gemma":0.00003378928,"teacher_disagreement_score":0.099327065,"about_ca_system_score_codex":0.000055368033,"about_ca_system_score_gemma":0.000008360709,"threshold_uncertainty_score":0.17614442},"labels":[],"label_agreement":null},{"id":"W2013314387","doi":"10.1021/jp060362e","title":"Combining Small Angle Neutron Scattering (SANS) and Fluorescence Correlation Spectroscopy (FCS) Measurements To Relate Diffusion in Agarose Gels to Structure","year":2006,"lang":"en","type":"article","venue":"The Journal of Physical Chemistry B","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":53,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université de Montréal","funders":"","keywords":"Thermal diffusivity; Fluorescence correlation spectroscopy; Small-angle neutron scattering; Neutron scattering; Agarose; Void (composites); Materials science; Diffusion; Scattering; Analytical Chemistry (journal); Chemistry; Fluorescence; Thermodynamics; Optics; Chromatography; Physics; Composite material","score_opus":0.016188097346357132,"score_gpt":0.22018341032790098,"score_spread":0.20399531298154386,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2013314387","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99907225,0.00004452793,0.000015274121,0.0005497408,0.00004389081,0.0001449084,0.000004278886,0.0000081907365,0.00011692222],"genre_scores_gemma":[0.99944615,0.0000017086983,0.00008853481,0.000042861717,0.00038899388,0.0000016103013,0.0000022004012,0.0000016036131,0.00002632726],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999077,0.00006234033,0.000258962,0.00013156745,0.00027599852,0.00019408991],"domain_scores_gemma":[0.9995623,0.00006930047,0.00016829457,0.000059651553,0.000051238705,0.00008919529],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027158094,0.00012085602,0.00018559214,0.000008501301,0.000097705706,0.0000428381,0.00025993766,0.000048718623,0.000009063469],"category_scores_gemma":[0.000036018795,0.000047925954,0.00004133661,0.0001772195,0.00002864499,0.0000720499,0.00009242222,0.00025606313,0.000002628148],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000065132874,0.000049013302,0.0043025156,0.000008927118,0.000003397034,0.000002153545,0.0001922391,0.00077588786,0.99348813,0.0000026643258,0.000025696545,0.001084227],"study_design_scores_gemma":[0.00021664322,0.00022697092,0.13364416,0.00020511831,0.000011471922,0.000021014199,0.000091786336,0.00028625596,0.86478883,0.00033814675,0.000050726903,0.00011886505],"about_ca_topic_score_codex":0.0000953227,"about_ca_topic_score_gemma":0.00004440957,"teacher_disagreement_score":0.12934165,"about_ca_system_score_codex":0.00007560797,"about_ca_system_score_gemma":0.0000049285422,"threshold_uncertainty_score":0.19543636},"labels":[],"label_agreement":null},{"id":"W2015231809","doi":"10.1021/jf0110304","title":"Physicochemical and Structural Properties of Oat Globulin Polymers Formed by a Microbial Transglutaminase","year":2002,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":42,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Tissue transglutaminase; Denaturation (fissile materials); Chemistry; Differential scanning calorimetry; Polymerization; Globulin; Incubation; Biochemistry; Chromatography; Polymer; Enzyme; Nuclear chemistry; Organic chemistry; Biology","score_opus":0.013774784368890711,"score_gpt":0.17309663390579114,"score_spread":0.15932184953690043,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2015231809","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9908598,0.008170555,1.7912453e-7,0.0006791516,0.00004258717,0.000089926405,0.00005856334,0.000009080754,0.00009013608],"genre_scores_gemma":[0.999338,0.0001817855,0.00001955446,0.000020104062,0.0002987144,0.0000020581438,0.0000069224343,0.000001026743,0.00013183674],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989693,0.000020908245,0.00041864262,0.00015989714,0.00022435864,0.00020686837],"domain_scores_gemma":[0.9993826,0.00002375133,0.0003168118,0.000029801242,0.000099139324,0.00014785254],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000058253572,0.0001889535,0.00034101828,0.000004353825,0.000087162705,0.00004447672,0.00018270595,0.00012899109,0.000060213482],"category_scores_gemma":[0.0000184579,0.00006083335,0.00013206409,0.000103282786,0.00015909264,0.000178137,0.000040807798,0.00019014426,4.1614132e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003865322,0.000047772708,0.00012641899,0.000085555796,0.00005277541,9.501549e-7,0.00020122738,2.1292722e-7,0.9920423,0.0000010331001,0.0004889827,0.006914143],"study_design_scores_gemma":[0.000458452,0.00043661293,0.0023887164,0.00018445216,0.0000380628,0.00054971746,0.0009078687,0.000005353941,0.99458134,0.00001606554,0.00024660796,0.00018676872],"about_ca_topic_score_codex":0.000014372437,"about_ca_topic_score_gemma":0.0000037658842,"teacher_disagreement_score":0.008478177,"about_ca_system_score_codex":0.000020549634,"about_ca_system_score_gemma":0.0000031468112,"threshold_uncertainty_score":0.24807121},"labels":[],"label_agreement":null},{"id":"W2015544833","doi":"10.1016/j.euprot.2013.11.001","title":"Proteomic analysis of fertilized egg white during early incubation","year":2013,"lang":"en","type":"article","venue":"EuPA Open Proteomics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Livestock and Meat Agency","keywords":"Vitellogenin; Incubation; Andrology; Albumin; Egg white; Hemopexin; Proteomics; Embryo; Biology; Zona pellucida; Proteome; Molecular biology; Chemistry; Biochemistry; Cell biology; Oocyte; Gene; Enzyme; Medicine","score_opus":0.02318784497178285,"score_gpt":0.23979477576977545,"score_spread":0.2166069307979926,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2015544833","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9938203,0.000012485804,0.00003937651,0.00036718318,0.000057326,0.004507091,0.00003614359,0.000052128547,0.0011079453],"genre_scores_gemma":[0.99647415,0.0000021667674,0.0016864891,0.0000287552,0.00006574994,0.0009678902,0.000044658056,0.0000025911238,0.00072757073],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9982318,0.00018828631,0.00058132387,0.00040978644,0.00028361607,0.00030514528],"domain_scores_gemma":[0.99903923,0.000029509587,0.00043544857,0.00020774307,0.00019008943,0.00009797688],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00048570006,0.00018634502,0.00048827447,0.0000641733,0.00016179602,0.00031135246,0.0010143543,0.00013853406,0.0010438378],"category_scores_gemma":[0.000092337636,0.00008080406,0.00016796024,0.0010740055,0.000055566285,0.00061692606,0.00045401687,0.00014408788,0.000146571],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009019519,0.00006287619,0.083738305,0.000014832972,0.00019038827,6.036247e-7,0.0002164998,0.0000450951,0.9134397,0.00007652157,0.000016718588,0.0021082489],"study_design_scores_gemma":[0.00029795108,0.00018478959,0.80322933,0.000029279094,0.000078665806,0.0000011621072,0.00007110504,0.00064319774,0.19459282,0.00060474785,0.0000431069,0.00022382101],"about_ca_topic_score_codex":0.0040547233,"about_ca_topic_score_gemma":0.00038891064,"teacher_disagreement_score":0.71949106,"about_ca_system_score_codex":0.00007054606,"about_ca_system_score_gemma":0.000014283333,"threshold_uncertainty_score":0.99986935},"labels":[],"label_agreement":null},{"id":"W2015965999","doi":"10.1016/j.idairyj.2004.08.014","title":"On fat destabilization and composition of the air interface in ice cream containing saturated and unsaturated monoglyceride","year":2005,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":64,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Monoglyceride; Globules of fat; Chemistry; Food science; Casein; Whey protein; Glycerol; Milk fat; Composition (language); Skimmed milk; Chromatography; Chemical engineering; Organic chemistry","score_opus":0.016766753627277933,"score_gpt":0.2463345609060157,"score_spread":0.22956780727873777,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2015965999","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99674606,0.00014421382,0.000046015924,0.0023558694,0.00019728624,0.0001203922,0.000012219124,0.000009257149,0.00036867813],"genre_scores_gemma":[0.99960834,0.000033449563,0.000050669245,0.00013962034,0.0001245409,0.0000025890845,0.000007350529,8.6119087e-7,0.000032561165],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99921113,0.00012104035,0.0002720534,0.000115236035,0.00019435471,0.00008619149],"domain_scores_gemma":[0.99948865,0.00014103531,0.00019075393,0.00002527548,0.000119489334,0.00003480088],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022315305,0.00007898103,0.00009522109,0.000025751015,0.00009257042,0.000059000213,0.00015959213,0.00005178882,0.000033118962],"category_scores_gemma":[0.00008417395,0.00003077211,0.00002406388,0.0001054212,0.000053372398,0.00021269471,0.0000516222,0.00019029174,0.0000013451752],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005695931,0.00013202998,0.017264396,0.000005260726,0.000032484142,0.000003951651,0.0005339376,0.0036245754,0.9276039,0.0009397978,0.000120737626,0.049169336],"study_design_scores_gemma":[0.0022607783,0.0013766987,0.72496957,0.001306437,0.000020694919,0.0009566603,0.0017689221,0.021360433,0.23862807,0.002577106,0.0043208366,0.0004538121],"about_ca_topic_score_codex":0.00007555098,"about_ca_topic_score_gemma":0.00028331604,"teacher_disagreement_score":0.70770514,"about_ca_system_score_codex":0.000083872466,"about_ca_system_score_gemma":0.0000058108467,"threshold_uncertainty_score":0.12548502},"labels":[],"label_agreement":null},{"id":"W2016610258","doi":"10.1016/j.foodres.2013.03.006","title":"Characterization of alcohol-containing dairy emulsions: Pseudo-ternary phase diagrams of sodium caseinate solution-oil-ethanol systems","year":2013,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Sodium Caseinate; Ternary operation; Alcohol; Ethanol; Characterization (materials science); Ternary numeral system; Chemistry; Phase diagram; Phase equilibrium; Chromatography; Phase (matter); Chemical engineering; Organic chemistry; Materials science; Computer science; Nanotechnology; Engineering","score_opus":0.11325024796961522,"score_gpt":0.3465598281886621,"score_spread":0.23330958021904688,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2016610258","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99495673,0.00014846984,0.00006381873,0.0011281001,0.0007988041,0.0006105035,0.00038761078,0.0000433286,0.0018626149],"genre_scores_gemma":[0.9977669,0.00005692169,0.000040765583,0.0000147708515,0.0005735817,0.00036185808,0.00039917394,0.0000035731275,0.0007824382],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9968962,0.0004247145,0.00068143534,0.00035419245,0.0012263783,0.00041708242],"domain_scores_gemma":[0.9978516,0.00032889048,0.00035482182,0.00014724914,0.0011792069,0.00013822527],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011481426,0.00015477178,0.0002715828,0.00013050338,0.00017905672,0.00011317308,0.0008042149,0.00015005445,0.0005478957],"category_scores_gemma":[0.00037145673,0.00007587471,0.000119305856,0.0003644909,0.00019236167,0.00046219258,0.00032622804,0.0002829094,0.00009895934],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000100909085,0.0003347359,0.0016151394,0.000050123315,0.00009540697,0.000006125809,0.00017559151,0.000003469017,0.9761935,0.00087929604,0.00022273175,0.020322964],"study_design_scores_gemma":[0.0035147753,0.008266352,0.029470967,0.0016168047,0.000025170424,0.00015155115,0.002180325,0.026842624,0.9157472,0.0017051011,0.009648939,0.0008301619],"about_ca_topic_score_codex":0.0016513515,"about_ca_topic_score_gemma":0.00006455206,"teacher_disagreement_score":0.06044628,"about_ca_system_score_codex":0.00010663776,"about_ca_system_score_gemma":0.000036861897,"threshold_uncertainty_score":0.59990734},"labels":[],"label_agreement":null},{"id":"W2017031280","doi":"10.1016/j.ijadhadh.2013.02.014","title":"Adhesive properties of modified triticale distillers grain proteins","year":2013,"lang":"en","type":"article","venue":"International Journal of Adhesion and Adhesives","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Alberta Innovates; Alberta Livestock and Meat Agency","keywords":"Glutaraldehyde; Triticale; Adhesive; Adhesion; Materials science; Acetic acid; Bonding strength; Fourier transform infrared spectroscopy; Nuclear chemistry; Composite material; Chemistry; Chemical engineering; Chromatography; Biochemistry; Biology; Agronomy","score_opus":0.03146145520354163,"score_gpt":0.23327494629687004,"score_spread":0.2018134910933284,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2017031280","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9950189,0.0007905058,0.000012182792,0.003188128,0.00028548908,0.00028834827,0.0000134145685,0.000010661049,0.00039238384],"genre_scores_gemma":[0.99901605,0.00014466073,0.00018366562,0.00010494037,0.00028251807,0.000016433285,0.000002120841,0.0000015116792,0.0002480732],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985534,0.000108330954,0.00055776985,0.0001370694,0.0005017754,0.00014168861],"domain_scores_gemma":[0.99863714,0.00011418321,0.0004158843,0.000039305683,0.0006716342,0.00012184865],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023392476,0.0001269112,0.00026241102,0.000051949908,0.00005654369,0.00007584313,0.00041074367,0.000072378694,0.00017660289],"category_scores_gemma":[0.000364285,0.000048061447,0.00014323517,0.0000739238,0.00015326292,0.00032950257,0.00008001835,0.00012484245,0.000012876693],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012046434,0.00012614913,0.00080235716,0.000016626986,0.0000607663,0.0000101879705,0.00019329674,0.0000015534243,0.9766931,0.000673574,0.00032380095,0.020978121],"study_design_scores_gemma":[0.0010184636,0.0015224122,0.043872986,0.0009178949,0.000027796072,0.0001953599,0.0034080278,0.00014697635,0.94081247,0.0042360206,0.0035167374,0.00032484246],"about_ca_topic_score_codex":0.00011986096,"about_ca_topic_score_gemma":0.000010075006,"teacher_disagreement_score":0.04307063,"about_ca_system_score_codex":0.000023940247,"about_ca_system_score_gemma":0.00001987362,"threshold_uncertainty_score":0.1959889},"labels":[],"label_agreement":null},{"id":"W2017379526","doi":"10.1021/la802335g","title":"Equilibrium of Adsorption of Mixed Milk Protein/Surfactant Solutions at the Water/Air Interface","year":2008,"lang":"en","type":"article","venue":"Langmuir","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":67,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Concordia University","funders":"","keywords":"Pulmonary surfactant; Adsorption; Chemistry; Surface tension; Ellipsometry; Desorption; Molecule; Gibbs isotherm; Surface pressure; Chromatography; Layer (electronics); Chemical engineering; Analytical Chemistry (journal); Thin film; Thermodynamics; Physical chemistry; Materials science; Organic chemistry; Nanotechnology; Biochemistry","score_opus":0.04689885756567079,"score_gpt":0.2223759999807726,"score_spread":0.17547714241510182,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2017379526","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99734026,0.00027781806,0.000006220904,0.0012556198,0.00009218852,0.00039439328,0.000062160885,0.000039483515,0.00053184904],"genre_scores_gemma":[0.99819297,0.00000468137,0.000020196147,0.00001149732,0.0000688871,0.000030327366,0.000023754512,0.0000010823453,0.0016466335],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99903744,0.000121177305,0.00026296492,0.0001494641,0.00021068433,0.00021829407],"domain_scores_gemma":[0.9996479,0.00003876131,0.000119363445,0.00010030098,0.00006547336,0.000028186087],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023095513,0.00009342522,0.00017034967,0.000007312927,0.00010308394,0.0000037336572,0.00027667303,0.00007186939,0.00016589083],"category_scores_gemma":[0.000020903582,0.000023425033,0.000093168564,0.00011601555,0.00016328144,0.000059474838,0.00019683124,0.000066431974,0.00006994983],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029068491,0.000041185016,0.00061021955,0.00001639368,0.000011717452,6.3394083e-7,0.000265487,0.000011162374,0.99797696,0.00004669536,0.00055767404,0.0004328051],"study_design_scores_gemma":[0.00008366819,0.00018824394,0.019994015,0.00002968683,0.000005006064,0.00001590176,0.0001292201,0.00003063971,0.97247785,0.000079611586,0.0068871486,0.00007903149],"about_ca_topic_score_codex":0.00044430612,"about_ca_topic_score_gemma":0.00031265678,"teacher_disagreement_score":0.025499132,"about_ca_system_score_codex":0.00002679873,"about_ca_system_score_gemma":0.0000042718307,"threshold_uncertainty_score":0.18163882},"labels":[],"label_agreement":null},{"id":"W2017402415","doi":"10.1016/j.foodres.2013.03.005","title":"Aqueous and enzymatic extraction processes for the production of food-grade proteins and industrial oil from dehulled yellow mustard flour","year":2013,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":92,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Emulsion; Extraction (chemistry); Chemistry; Oleosin; Mustard seed; Aqueous solution; Food science; Chromatography; Proteases; Enzyme; Biochemistry; Organic chemistry","score_opus":0.16631977491433667,"score_gpt":0.3267812429008263,"score_spread":0.1604614679864896,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2017402415","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98990166,0.0005827094,0.000018727802,0.0075686714,0.00039860842,0.0013329928,0.000091627,0.000021682627,0.000083306346],"genre_scores_gemma":[0.99709255,0.00008478582,0.00015545175,0.000009511788,0.0011780084,0.00096904696,0.000029850407,0.0000019649815,0.00047882207],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985899,0.00014975839,0.00024804752,0.000282954,0.0005255766,0.00020377726],"domain_scores_gemma":[0.9983195,0.00087429053,0.00012339758,0.00006541012,0.0005564928,0.000060915394],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007372359,0.000095552554,0.00012323905,0.0000381122,0.00024534637,0.00016169633,0.0002791454,0.000103303624,0.00008193393],"category_scores_gemma":[0.0023112504,0.000036654135,0.00003177142,0.000177563,0.00016593009,0.00024558415,0.00010715337,0.00022891539,0.000004921736],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00030254913,0.00028139458,0.0015681318,0.00017111376,0.00029418766,5.2674187e-7,0.00070786715,0.000010267077,0.7791354,0.00045390797,0.0044392757,0.21263538],"study_design_scores_gemma":[0.0030142777,0.011403022,0.030783854,0.001194137,0.00007671214,0.00010584919,0.009525649,0.0035302225,0.8167843,0.031720653,0.09095054,0.000910767],"about_ca_topic_score_codex":0.00079120934,"about_ca_topic_score_gemma":0.0009308495,"teacher_disagreement_score":0.21172461,"about_ca_system_score_codex":0.000042927637,"about_ca_system_score_gemma":0.000040457588,"threshold_uncertainty_score":0.27669495},"labels":[],"label_agreement":null},{"id":"W2017494690","doi":"10.1021/jf902768v","title":"Intermolecular Interactions during Complex Coacervation of Pea Protein Isolate and Gum Arabic","year":2009,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":93,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University; University of Saskatchewan","funders":"","keywords":"Coacervate; Gum arabic; Chemistry; Intermolecular force; Hydrogen bond; Hydrophobic effect; Urea; Complex formation; Crystallography; Chromatography; Chemical engineering; Organic chemistry; Molecule; Inorganic chemistry","score_opus":0.01712166480851138,"score_gpt":0.20714410468080202,"score_spread":0.19002243987229064,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2017494690","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99788904,0.0004894262,0.0000032612966,0.0010937868,0.000027472952,0.000106566564,0.00000854992,0.0000097443535,0.0003721594],"genre_scores_gemma":[0.9995525,0.00003364475,0.00007595577,0.000016246806,0.00020941273,0.0000018344463,0.0000061753026,5.0932675e-7,0.00010374305],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991834,0.000024784471,0.0003941767,0.00011861274,0.00015836534,0.00012063019],"domain_scores_gemma":[0.99926436,0.00001703074,0.0004365318,0.000029137664,0.0001680197,0.00008489509],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000900376,0.00012178937,0.00022469637,0.000007785504,0.000091921545,0.000047091205,0.00012438021,0.00006342944,0.000020442894],"category_scores_gemma":[0.00002311461,0.00004332781,0.00008595495,0.00010388032,0.00003923894,0.00023792943,0.000038283564,0.00017855714,2.9449023e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002978905,0.000044577508,0.00014650651,0.000040781044,0.000029161753,0.0000016934345,0.000077935816,0.0000025464221,0.99782836,0.000014546299,0.00004284112,0.0017412374],"study_design_scores_gemma":[0.00036832018,0.00085614726,0.36456117,0.00033357527,0.000029097522,0.0008457145,0.0011404624,0.000016671569,0.630966,0.000438075,0.0002554175,0.00018934916],"about_ca_topic_score_codex":0.0000058823725,"about_ca_topic_score_gemma":0.0000055117794,"teacher_disagreement_score":0.3668624,"about_ca_system_score_codex":0.00002184073,"about_ca_system_score_gemma":0.0000031389154,"threshold_uncertainty_score":0.17668569},"labels":[],"label_agreement":null},{"id":"W2018281151","doi":"10.1016/j.foodhyd.2003.08.001","title":"κ-Carrageenan and β-lactoglobulin interactions visualized by atomic force microscopy","year":2003,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Atomic force microscopy; Carrageenan; Chemistry; Microscopy; Nanotechnology; Chemical engineering; Materials science; Food science; Physics; Optics; Engineering","score_opus":0.014430423526364602,"score_gpt":0.26289024622088325,"score_spread":0.24845982269451866,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2018281151","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9927205,0.00057379674,0.00004456484,0.00022514508,0.00025506353,0.0007703072,0.00009031626,0.00012734761,0.0051929676],"genre_scores_gemma":[0.9961917,0.000020478172,0.00012857998,0.00016900076,0.000091713,0.00016623754,0.000030062687,0.0000031697841,0.0031990986],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99857223,0.00016284842,0.00030602707,0.0004096186,0.00017822215,0.0003710385],"domain_scores_gemma":[0.9994765,0.00010736372,0.00011814583,0.00009780958,0.000033643464,0.00016654805],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022734355,0.00021708454,0.00026449628,0.000018181114,0.00030971933,0.00012579984,0.00021607436,0.00012335027,0.00028723368],"category_scores_gemma":[0.000049100898,0.00009749514,0.00009549913,0.0002750819,0.00006693938,0.0001734406,0.000060659357,0.00016426234,0.00008717348],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002728545,0.00008742126,0.0006827167,0.000007994445,0.000031885105,8.935262e-7,0.0001050514,3.6957613e-7,0.9943707,0.00045939616,0.0026617758,0.0015644984],"study_design_scores_gemma":[0.0007889141,0.0013882602,0.00057595805,0.00005093276,0.000023759432,0.00006205347,0.0003865103,0.00006444406,0.48536178,0.001638928,0.50915265,0.00050582003],"about_ca_topic_score_codex":0.00010738619,"about_ca_topic_score_gemma":0.00027656415,"teacher_disagreement_score":0.50900894,"about_ca_system_score_codex":0.00006206761,"about_ca_system_score_gemma":0.000011864194,"threshold_uncertainty_score":0.39757365},"labels":[],"label_agreement":null},{"id":"W2018493924","doi":"10.3168/jds.2011-4713","title":"Effect of soluble calcium on the renneting properties of casein micelles as measured by rheology and diffusing wave spectroscopy","year":2011,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":107,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Calcium; Chemistry; Micelle; Rennet; Rheology; Casein; Coagulation; Skimmed milk; Turbidity; Chromatography; Food science; Chemical engineering; Aqueous solution; Organic chemistry; Materials science","score_opus":0.06162074681797126,"score_gpt":0.24499615523615478,"score_spread":0.18337540841818353,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2018493924","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980971,0.0007896363,0.000006469688,0.0002517458,0.00019455512,0.000155685,0.0000017507653,0.0000036784277,0.0004993416],"genre_scores_gemma":[0.99977565,0.000015317037,0.00008933321,0.00002482078,0.00005020712,0.0000013667054,6.963153e-8,6.685888e-7,0.00004257875],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985579,0.0002761403,0.00037034266,0.00014587854,0.0004382584,0.0002114504],"domain_scores_gemma":[0.99896747,0.00022290176,0.00053795014,0.00006797409,0.00013718968,0.00006652433],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0030633004,0.00009773071,0.0002574507,0.000029146915,0.00020445648,0.000025500834,0.0004180323,0.00004399875,0.000020543124],"category_scores_gemma":[0.0005771562,0.00002765199,0.00005972552,0.00024759406,0.00075702206,0.00015050269,0.00009156719,0.0001462771,0.0000010070393],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001596076,0.000031926127,0.0016115606,0.000014276897,0.000006250902,0.0000032731193,0.0004919766,5.7833824e-7,0.9957983,0.00005015667,0.000059430702,0.0017726661],"study_design_scores_gemma":[0.000120133685,0.003054085,0.0020928457,0.00018678678,0.000010124187,0.00010509474,0.00043754472,0.00007067521,0.9937619,0.00006398966,0.000040030776,0.000056781442],"about_ca_topic_score_codex":0.00035656666,"about_ca_topic_score_gemma":0.000028739045,"teacher_disagreement_score":0.003022159,"about_ca_system_score_codex":0.000022123704,"about_ca_system_score_gemma":0.00003077008,"threshold_uncertainty_score":0.27892795},"labels":[],"label_agreement":null},{"id":"W2019256389","doi":"10.1016/j.foodres.2011.03.011","title":"Complex coacervation in pea protein isolate–chitosan mixtures","year":2011,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":136,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Advanced Foods and Materials Network","keywords":"Biopolymer; Coacervate; Chemistry; Polysaccharide; Chitosan; Pea protein; Cationic polymerization; Chromatography; Biochemistry; Polymer chemistry; Organic chemistry; Polymer","score_opus":0.34769366269425,"score_gpt":0.3521423790939834,"score_spread":0.004448716399733377,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2019256389","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9448926,0.000055687073,0.000011641172,0.001773482,0.00019358117,0.0006475385,0.000051337447,0.00004917833,0.052324988],"genre_scores_gemma":[0.9987319,0.000004893796,0.00023207693,0.00004343471,0.00040578068,0.00018781476,0.000073360374,0.0000015300577,0.00031917746],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9979697,0.0003121775,0.00027058192,0.00029913688,0.0007970647,0.0003513633],"domain_scores_gemma":[0.99952096,0.00008367182,0.00006320369,0.000074307114,0.0001770935,0.000080786434],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00086521107,0.00009877706,0.0001081109,0.000082450104,0.00013450888,0.00007931345,0.00073992554,0.000098125485,0.0011502714],"category_scores_gemma":[0.0001833426,0.000043666063,0.000049852504,0.00034560938,0.00009903893,0.00023775555,0.00021608108,0.00033536303,0.000100543664],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001618675,0.0002845612,0.0053556873,0.000009519242,0.000032422566,0.000011931001,0.00050539616,0.000002010895,0.96292573,0.017938577,0.0011703295,0.011601993],"study_design_scores_gemma":[0.001288241,0.0044038906,0.5618279,0.00032494805,0.0000031544164,0.000037598817,0.0018590761,0.0031965692,0.2849783,0.08170074,0.059586607,0.0007929512],"about_ca_topic_score_codex":0.0013766398,"about_ca_topic_score_gemma":0.002091494,"teacher_disagreement_score":0.6779474,"about_ca_system_score_codex":0.00006483403,"about_ca_system_score_gemma":0.000018326302,"threshold_uncertainty_score":0.99976283},"labels":[],"label_agreement":null},{"id":"W2019686544","doi":"10.1111/j.1745-4530.2006.00092.x","title":"ENZYMATIC HYDROLYSIS PRETREATMENT TO SOLVENT EXTRACTION OF SOYBROKENS FOR ENHANCED OIL AVAILABILITY AND EXTRACTABILITY","year":2006,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Hydrolysis; Chemistry; Enzymatic hydrolysis; Chromatography; Extraction (chemistry); Solvent; Moisture; Water content; Organic chemistry","score_opus":0.012266655827966289,"score_gpt":0.23034284259292157,"score_spread":0.21807618676495527,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2019686544","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972423,0.0007459645,0.0014947879,0.00010444098,0.00010568498,0.00022975796,0.000016316497,0.000016669277,0.000044135613],"genre_scores_gemma":[0.99842066,0.000008953599,0.0013339982,0.0000030663984,0.00016963543,0.000045428398,0.0000015211523,0.0000017111333,0.0000150567275],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99881333,0.000020341664,0.000599563,0.00015567253,0.0002400417,0.00017105485],"domain_scores_gemma":[0.9991102,0.00019983997,0.0003417104,0.00005377755,0.00021503954,0.000079393634],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053505617,0.00012860955,0.00031649615,0.000030919004,0.0000448872,0.000025358657,0.00012475571,0.000063465915,0.000011145045],"category_scores_gemma":[0.00019765708,0.000058656984,0.00011959652,0.00015400621,0.00001313575,0.00017864094,0.000015475664,0.00008651036,3.8022912e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007470131,0.00017937613,0.00036237194,0.00035722586,0.00004705627,4.4634643e-7,0.00013267362,0.0033181687,0.9814249,0.000016275886,0.0000052329183,0.014081561],"study_design_scores_gemma":[0.00032434004,0.0020131792,0.01381853,0.00022224402,0.000077085475,0.000032372496,0.00014222975,0.0011006881,0.9813504,0.00044096194,0.00029395707,0.0001840127],"about_ca_topic_score_codex":0.00001955649,"about_ca_topic_score_gemma":0.000048669877,"teacher_disagreement_score":0.013897548,"about_ca_system_score_codex":0.000067908964,"about_ca_system_score_gemma":0.000012252916,"threshold_uncertainty_score":0.23919624},"labels":[],"label_agreement":null},{"id":"W2020776073","doi":"10.1080/15659801.2014.949114","title":"Genetic diversity of seed storage proteins in diploid, tetraploid and hexaploid Avena species","year":2014,"lang":"en","type":"article","venue":"Israel Journal of Ecology and Evolution","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agricultural Research Service","keywords":"Ploidy; Polyploid; Biology; Genome; Genome size; Genetics; Botany; Genetic diversity; Gene; Population","score_opus":0.014647136213981024,"score_gpt":0.1892871144352018,"score_spread":0.17463997822122077,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2020776073","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99851847,0.00073715264,0.00004549212,0.00024894683,0.00013644568,0.00015357252,0.0000048398542,0.0000049913597,0.00015010756],"genre_scores_gemma":[0.9996414,0.00005914397,0.00010503806,0.000024578394,0.00013444493,0.000001682031,5.1803175e-7,5.6363e-7,0.000032640703],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9991074,0.00021009785,0.00030084536,0.00011480713,0.00012367452,0.000143143],"domain_scores_gemma":[0.99942976,0.000116897005,0.00028287864,0.000030705953,0.00008004977,0.000059707745],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006179715,0.000081314,0.00024581453,0.000048882153,0.00014355917,0.000009154934,0.00012845758,0.00012173235,0.00001078056],"category_scores_gemma":[0.00013053317,0.000037740287,0.00004161085,0.00011078169,0.00015284779,0.00012355106,0.00011897305,0.00015205992,0.0000015260102],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008457522,0.00007072178,0.8196103,0.000018477034,0.0000142795825,0.000005301604,0.00012470648,0.000026669071,0.17907865,0.00025370374,0.0000141832,0.00069842086],"study_design_scores_gemma":[0.00034607484,0.0011152936,0.9960191,0.000034287037,0.000009815482,0.000052138133,0.00033936714,0.00006925365,0.0005570602,0.0012002983,0.00018851836,0.00006877597],"about_ca_topic_score_codex":0.00020310453,"about_ca_topic_score_gemma":0.001298719,"teacher_disagreement_score":0.1785216,"about_ca_system_score_codex":0.000047405974,"about_ca_system_score_gemma":0.000010514183,"threshold_uncertainty_score":0.15390043},"labels":[],"label_agreement":null},{"id":"W2021330197","doi":"10.1016/j.idairyj.2003.12.007","title":"Protein distribution at air interfaces in dairy foams and ice cream as affected by casein dissociation and emulsifiers","year":2004,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":67,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Globules of fat; Chemistry; Ice cream; Casein; Food science; Chromatography; Adsorption; Dissociation (chemistry); Emulsion; Micelle; Milk fat; Biochemistry; Organic chemistry; Aqueous solution","score_opus":0.009664043520548402,"score_gpt":0.2335576694244152,"score_spread":0.2238936259038668,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2021330197","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9943641,0.00041041145,0.000049154227,0.0041627823,0.0002441841,0.00027388043,0.00016050655,0.00002723168,0.0003077532],"genre_scores_gemma":[0.9990585,0.00006240608,0.000026299498,0.00007216604,0.00019905287,0.000023568182,0.00017598676,0.0000016187752,0.0003803962],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9987685,0.00011614752,0.0003198088,0.0002385416,0.0003566123,0.00020037885],"domain_scores_gemma":[0.99947256,0.00006464748,0.00022740779,0.000030147281,0.000092204806,0.00011305117],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039937612,0.00014110548,0.00014441564,0.000025640402,0.00022454969,0.00014513406,0.00019007706,0.00011415864,0.000065635715],"category_scores_gemma":[0.00023709112,0.00007002441,0.00003924056,0.00011300431,0.00007101719,0.00039164216,0.00011336787,0.00024650496,0.000013416417],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00038582616,0.00046720917,0.014774305,0.000018268938,0.00011411015,0.00011044932,0.0008602382,0.000060300925,0.9168336,0.0009624861,0.0017091013,0.06370415],"study_design_scores_gemma":[0.005512432,0.002983231,0.7409464,0.0013604334,0.00004360377,0.003354644,0.0033119046,0.0006020865,0.18655744,0.015248324,0.03874734,0.0013321375],"about_ca_topic_score_codex":0.0007874206,"about_ca_topic_score_gemma":0.0010862595,"teacher_disagreement_score":0.7302761,"about_ca_system_score_codex":0.00045211578,"about_ca_system_score_gemma":0.000012517166,"threshold_uncertainty_score":0.28555128},"labels":[],"label_agreement":null},{"id":"W2021640001","doi":"10.1021/jf040286h","title":"Iron Availability from Whey Protein Hydrogels:  An in Vitro Study","year":2004,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":110,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Chemistry; Dissolution; Absorption (acoustics); Hydrolysis; Whey protein; Pepsin; Whey protein isolate; Caco-2; Chromatography; Biochemistry; In vitro; Chemical engineering; Enzyme; Organic chemistry; Materials science","score_opus":0.017760997050319152,"score_gpt":0.20889149546468583,"score_spread":0.1911304984143667,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2021640001","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985544,0.00049231254,1.7512303e-7,0.00042057486,0.000049385515,0.00031540854,0.000031816773,0.000019124793,0.00011682156],"genre_scores_gemma":[0.99931973,0.0000068573713,0.0000912339,0.000013853696,0.00051133963,0.000013008615,0.00001567875,9.901687e-7,0.000027329814],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984801,0.00007713165,0.0005774242,0.00028361136,0.000350837,0.00023091864],"domain_scores_gemma":[0.999261,0.0000251745,0.00034361455,0.00007083875,0.00010752789,0.00019182237],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032810206,0.00020436107,0.0003560779,0.000006482995,0.000091893424,0.00008963032,0.0003425735,0.00014184117,0.000041632873],"category_scores_gemma":[0.00004864534,0.000066563174,0.00009849717,0.00016824798,0.000047523274,0.00033267427,0.00007508883,0.00035544852,0.0000029740372],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000076762866,0.00060861954,0.002067063,0.000013591473,0.000022297305,0.00001017697,0.0003051984,0.0000074536038,0.9942324,6.9872726e-7,0.0000053507783,0.0026503545],"study_design_scores_gemma":[0.00095410575,0.0015253493,0.16269074,0.00007456672,0.000019790154,0.00009690581,0.005586609,6.7996797e-7,0.82829726,0.00040874426,0.00008983537,0.000255408],"about_ca_topic_score_codex":0.00028786415,"about_ca_topic_score_gemma":0.00029893577,"teacher_disagreement_score":0.16593517,"about_ca_system_score_codex":0.00010327563,"about_ca_system_score_gemma":0.000013445973,"threshold_uncertainty_score":0.27143672},"labels":[],"label_agreement":null},{"id":"W2021712296","doi":"10.1016/j.ijpharm.2013.01.072","title":"Nanoemulsion-templated shell-crosslinked nanocapsules as drug delivery systems","year":2013,"lang":"en","type":"article","venue":"International Journal of Pharmaceutics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":52,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"National Key Research and Development Program of China; Fudan University","keywords":"Nanocapsules; Drug delivery; Materials science; Template; Particle size; Nanotechnology; Chemical engineering; Nanoparticle; Microparticle; Chemistry","score_opus":0.03322270825291042,"score_gpt":0.2963822028162393,"score_spread":0.2631594945633289,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2021712296","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9914568,0.0016895543,0.000007887599,0.0016760338,0.0041452902,0.00028266333,0.000028505376,0.000036834765,0.00067639723],"genre_scores_gemma":[0.9971338,0.00033625326,0.00006765861,0.00040567445,0.0013767042,0.000010027815,0.00001434058,0.0000028657212,0.00065271155],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99767077,0.0001620172,0.0007937022,0.00016654747,0.00093231944,0.00027466705],"domain_scores_gemma":[0.9974645,0.0002296348,0.00064808363,0.000053245058,0.0013871717,0.00021740144],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00055949937,0.00018063922,0.00025204525,0.000056474273,0.0001137219,0.0002536171,0.0010357666,0.00009874475,0.0007425926],"category_scores_gemma":[0.00009462874,0.000075909484,0.00018227438,0.00014254905,0.000066777684,0.0005013754,0.00013667815,0.00030527363,0.0005434508],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006905959,0.00012021551,0.0020711874,0.000008000347,0.00021589408,0.000074097356,0.0001252516,0.00011781488,0.9713484,0.00011223523,0.0027147075,0.02302311],"study_design_scores_gemma":[0.0022590086,0.000448663,0.008072937,0.0006175341,0.000098467746,0.0024825416,0.0019404985,0.005560267,0.63841707,0.0016770551,0.33762455,0.0008013887],"about_ca_topic_score_codex":0.0005217848,"about_ca_topic_score_gemma":0.000018101757,"teacher_disagreement_score":0.33490986,"about_ca_system_score_codex":0.00014252997,"about_ca_system_score_gemma":0.00003820567,"threshold_uncertainty_score":0.81308687},"labels":[],"label_agreement":null},{"id":"W2022424541","doi":"10.1016/j.idairyj.2006.08.004","title":"Casein molecular assembly affects the properties of milk fat emulsions encapsulated in lactose or trehalose matrices","year":2006,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Vedecká Grantová Agentúra MŠVVaŠ SR a SAV","keywords":"Anhydrous; Chemistry; Casein; Lactose; Trehalose; Micelle; Creaming; Emulsion; Food science; Sodium Caseinate; Particle size; Crystallization; Chromatography; Skimmed milk; Chemical engineering; Organic chemistry","score_opus":0.02414319034811073,"score_gpt":0.24094493809933845,"score_spread":0.21680174775122774,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2022424541","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953846,0.00088547135,0.000008438912,0.0021282847,0.0003347751,0.00020288148,0.000024441955,0.000016728642,0.0010143956],"genre_scores_gemma":[0.9990401,0.000038567334,0.00004255671,0.000061750405,0.00033372798,0.000013619723,0.00000883794,0.0000015666421,0.00045921895],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985792,0.000207386,0.00039508723,0.00014387508,0.0004870512,0.00018737902],"domain_scores_gemma":[0.9993833,0.000120554396,0.00025838232,0.000053330557,0.00014122864,0.0000432595],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000354948,0.00012323371,0.00015347025,0.000053172826,0.00011958461,0.000113036076,0.0005378652,0.00007370197,0.00015231996],"category_scores_gemma":[0.00013288968,0.000036620433,0.000108444045,0.0002519264,0.00005441409,0.00020045719,0.00008039053,0.00022341822,0.000013700994],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000111424946,0.00015610292,0.0022434238,0.0000055670207,0.000030435524,0.00018045203,0.00008760593,0.00023443918,0.9892407,0.00025826797,0.00058741326,0.0068641463],"study_design_scores_gemma":[0.0017719319,0.0010058716,0.12863079,0.0011327611,0.000047868958,0.0024756084,0.001671414,0.002560098,0.8363456,0.002399535,0.021282066,0.0006764544],"about_ca_topic_score_codex":0.0012220693,"about_ca_topic_score_gemma":0.0012564072,"teacher_disagreement_score":0.15289511,"about_ca_system_score_codex":0.00006788845,"about_ca_system_score_gemma":0.000017813345,"threshold_uncertainty_score":0.18474112},"labels":[],"label_agreement":null},{"id":"W2022490139","doi":"10.1016/j.jfoodeng.2011.03.008","title":"Dynamic oscillatory rheological measurement and thermal properties of pea protein extracted by salt method: Effect of pH and NaCl","year":2011,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":73,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Pea protein; Denaturation (fissile materials); Chemistry; Differential scanning calorimetry; Salt (chemistry); Rheology; Ionic strength; Chromatography; Rheometer; Protein isolate; Nuclear chemistry; Biochemistry; Materials science; Aqueous solution; Organic chemistry; Thermodynamics","score_opus":0.028592681613759083,"score_gpt":0.19426389704930144,"score_spread":0.16567121543554236,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2022490139","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99311775,0.0063323067,0.00017349864,0.000019230794,0.000056558772,0.00024691175,0.0000035655266,0.000012289421,0.000037864953],"genre_scores_gemma":[0.99905574,0.000023805595,0.0008810589,0.0000015803283,0.000026478618,0.00000658821,1.4637507e-7,0.0000016585335,0.0000029533608],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989351,0.00013150109,0.00039597045,0.00010118999,0.00029832535,0.00013788755],"domain_scores_gemma":[0.9994727,0.000046717636,0.00026941375,0.000036399855,0.00010434637,0.000070442635],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001270736,0.0001281735,0.00035224413,0.000024927718,0.00002472624,0.000008916034,0.00013607525,0.000085707834,0.0000059855693],"category_scores_gemma":[0.00014317343,0.00004592824,0.00006543101,0.000073240226,0.000045218505,0.00012126987,0.000043399305,0.00015796282,9.441161e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009668245,0.000027273125,0.00027571674,0.00013211412,0.000064579726,0.0000015862986,0.00012397574,0.000026603928,0.9927543,0.000020414207,0.0000019755917,0.006474774],"study_design_scores_gemma":[0.0003384356,0.004460135,0.019407732,0.00044963148,0.000033465276,0.00007517583,0.0000624705,0.0010019873,0.973958,0.000024090534,0.00004697477,0.00014188995],"about_ca_topic_score_codex":0.000019307095,"about_ca_topic_score_gemma":0.000004519781,"teacher_disagreement_score":0.019132014,"about_ca_system_score_codex":0.000023120725,"about_ca_system_score_gemma":0.000005938902,"threshold_uncertainty_score":0.18728991},"labels":[],"label_agreement":null},{"id":"W2023249215","doi":"10.1016/j.foodhyd.2011.08.006","title":"Formation and functionality of whey protein isolate–(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes","year":2011,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":199,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Whey protein isolate; Biopolymer; Chemistry; Whey protein; Emulsion; Adsorption; Chromatography; Carrageenan; Organic chemistry; Food science; Polymer","score_opus":0.041625555872776616,"score_gpt":0.20786229478483137,"score_spread":0.16623673891205476,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2023249215","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969094,0.0002633318,0.00001854044,0.000104979044,0.00004412523,0.0010654388,0.00004074234,0.00004299802,0.00151046],"genre_scores_gemma":[0.9994678,0.000009299568,0.0001681372,0.000030258081,0.000054212218,0.000088774286,0.00001730054,0.0000017193759,0.00016253503],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998918,0.00010677231,0.00031676033,0.0002368858,0.00019490928,0.00022669585],"domain_scores_gemma":[0.9995646,0.000030351775,0.00016677128,0.0000717994,0.0000820493,0.0000844121],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028713339,0.00014988566,0.00024066564,0.000020808247,0.00017280925,0.000031633794,0.00012407666,0.000097328506,0.00007522505],"category_scores_gemma":[0.00003219027,0.000068262474,0.000040030103,0.00021120597,0.000095102885,0.000176364,0.00007437735,0.000098290504,0.000008186815],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000906633,0.00005895727,0.0026009642,0.00008254232,0.000030450119,3.9772004e-7,0.0005118131,3.1766123e-7,0.9933659,0.0013550645,0.000056282555,0.0018466922],"study_design_scores_gemma":[0.0014025975,0.014916829,0.24681926,0.00024540222,0.00008559229,0.00010537296,0.0016397896,0.00057336024,0.69994354,0.022245552,0.010997859,0.0010248423],"about_ca_topic_score_codex":0.00039156157,"about_ca_topic_score_gemma":0.0007619313,"teacher_disagreement_score":0.2934223,"about_ca_system_score_codex":0.000022715218,"about_ca_system_score_gemma":0.00000975641,"threshold_uncertainty_score":0.2783663},"labels":[],"label_agreement":null},{"id":"W2023931714","doi":"10.1016/j.foodchem.2013.09.104","title":"Effect of phenolic compound removal on rheological, thermal and physico-chemical properties of soybean and flaxseed proteins","year":2013,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":37,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Chemistry; Isoelectric point; Thermal stability; Soybean Proteins; Rheology; Food science; Free water; Soy protein; Chromatography; Biochemistry; Organic chemistry; Materials science","score_opus":0.01561326613399912,"score_gpt":0.1930390232742901,"score_spread":0.17742575714029096,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2023931714","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99781376,0.0003348579,8.236598e-8,0.00011043609,0.000012104289,0.0004997105,0.000012945568,0.000033014978,0.0011830694],"genre_scores_gemma":[0.9997272,0.000002629054,0.000017864342,0.0000124219505,0.00011161124,0.00006773213,0.0000062571085,0.0000016558447,0.000052644613],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99907863,0.00006589164,0.00022523248,0.00025916193,0.0001840535,0.00018700746],"domain_scores_gemma":[0.99956644,0.00008957557,0.00014042064,0.00009038691,0.00004332917,0.00006984652],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013654667,0.00017222657,0.00032871703,0.000003556109,0.00005424769,0.000023699175,0.00018512321,0.0001811163,0.00004556155],"category_scores_gemma":[0.00006434382,0.00006201172,0.000057349946,0.0000657615,0.00033882997,0.00005022517,0.00012452871,0.00016368805,0.0000035160779],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009385552,0.00005981285,0.0002239362,0.0002506411,0.000025507545,6.744364e-7,0.00006125386,1.1478229e-7,0.99530995,0.000015613869,0.000014041502,0.003944596],"study_design_scores_gemma":[0.00026393996,0.0012501659,0.0005173954,0.00012766165,0.000009301597,0.000018101628,0.00007181562,0.000027546179,0.9974891,0.000066401866,0.000032000433,0.00012660043],"about_ca_topic_score_codex":0.00006268453,"about_ca_topic_score_gemma":9.888216e-7,"teacher_disagreement_score":0.0038179953,"about_ca_system_score_codex":0.000009556364,"about_ca_system_score_gemma":0.0000039831634,"threshold_uncertainty_score":0.25287646},"labels":[],"label_agreement":null},{"id":"W2024538500","doi":"10.1002/bit.21039","title":"Fluorescence spectroscopy as a tool for monitoring solubility and aggregation behavior of β‐lactoglobulin after heat treatment","year":2006,"lang":"en","type":"article","venue":"Biotechnology and Bioengineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Waterloo","funders":"","keywords":"Solubility; Chemistry; Fluorescence spectroscopy; Whey protein; Protein aggregation; Fluorescence; Denaturation (fissile materials); Chromatography; Ingredient; Fluorescence anisotropy; Active ingredient; Analytical Chemistry (journal); Biological system; Organic chemistry; Food science; Biochemistry","score_opus":0.011521211821827585,"score_gpt":0.22420558603921203,"score_spread":0.21268437421738445,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2024538500","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977464,0.0012564735,0.00010934711,0.00024119762,0.000082374245,0.00044470103,0.000025262856,0.00009099134,0.0000032456164],"genre_scores_gemma":[0.9976632,0.0000986057,0.001981173,0.0000014284576,0.00009270473,0.00014637322,0.0000048177412,0.000001058345,0.0000106509515],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99938977,0.000007668511,0.00016176177,0.00022142114,0.000048661754,0.00017074036],"domain_scores_gemma":[0.9998427,0.00003371257,0.000030953215,0.00005652328,0.000016431242,0.000019701365],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007498745,0.00011529777,0.00015157033,0.000020275384,0.00005971846,0.00001499418,0.000058553596,0.00020808172,0.0000031269894],"category_scores_gemma":[0.000013270467,0.000053503856,0.00003278189,0.0000843068,0.000079901125,0.00004696325,0.000033586068,0.00004899508,6.5980305e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000031086824,0.00003819157,0.033644386,0.000017299757,0.0000060967836,0.0000017024522,0.0000069919997,0.0000015819617,0.9446261,0.00013409811,5.6656705e-7,0.02149191],"study_design_scores_gemma":[0.00014040068,0.0005371059,0.08189267,0.000032651606,0.000015070148,0.000013716188,0.000022594826,0.00013050924,0.91683364,0.00009567958,0.00018840171,0.0000975332],"about_ca_topic_score_codex":0.0002671929,"about_ca_topic_score_gemma":0.000041901847,"teacher_disagreement_score":0.048248287,"about_ca_system_score_codex":0.000033129127,"about_ca_system_score_gemma":0.00000272599,"threshold_uncertainty_score":0.2181824},"labels":[],"label_agreement":null},{"id":"W2025469527","doi":"10.1088/1748-6041/2/1/s06","title":"<i>In vivo</i> evaluation of whey protein-based biofilms as scaffolds for cutaneous cell cultures and biomedical applications","year":2007,"lang":"en","type":"article","venue":"Biomedical Materials","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Hôpital Saint-François d'Assise","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Immunogenicity; Biofilm; Biodegradation; In vivo; Microbiology; Biocompatible material; Glycerol; Chemistry; Materials science; Biomedical engineering; Bacteria; Medicine; Biochemistry; Biology; Antibody; Immunology; Biotechnology","score_opus":0.02030451783085823,"score_gpt":0.2872915963456723,"score_spread":0.26698707851481407,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2025469527","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9950899,0.0003556226,0.000050999304,0.0009772864,0.00026878485,0.0027465639,0.00033229374,0.00004292127,0.00013562878],"genre_scores_gemma":[0.9976489,0.0000093142235,0.0007693556,0.000164116,0.00049694406,0.0007215134,0.00012024021,0.000002650182,0.00006699677],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.997683,0.00016979748,0.0006881392,0.0003832712,0.0007318741,0.0003439203],"domain_scores_gemma":[0.9990482,0.0002207753,0.00024788498,0.00010007421,0.00018987307,0.00019320213],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002881886,0.0001711182,0.00034884425,0.000056358473,0.00008567444,0.000036263093,0.00026107952,0.0003192333,0.00048833137],"category_scores_gemma":[0.00019991264,0.00007218267,0.000054786135,0.00032461484,0.00033806593,0.000053636955,0.000050864037,0.00003493268,0.000016500215],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009506725,0.00021265182,0.000010463012,0.00014993282,0.000007885351,0.0000028771367,0.000032170166,1.0686753e-7,0.99233466,0.00024240914,0.0005522875,0.006359456],"study_design_scores_gemma":[0.00057874585,0.0006070123,0.00006883729,0.00008554683,0.000024884195,0.000015812699,0.0001428499,0.000022242795,0.9545607,0.001603081,0.042126335,0.00016396277],"about_ca_topic_score_codex":0.00020371747,"about_ca_topic_score_gemma":0.000045643665,"teacher_disagreement_score":0.04157405,"about_ca_system_score_codex":0.000060274095,"about_ca_system_score_gemma":0.000050361097,"threshold_uncertainty_score":0.5346886},"labels":[],"label_agreement":null},{"id":"W2025706124","doi":"10.1111/j.1745-4557.2000.tb00565.x","title":"EFFECT OF FLAXSEED GUM ON QUALITY AND STABILITY OF A MODEL SALAD DRESSING<sup>1</sup>","year":2000,"lang":"en","type":"article","venue":"Journal of Food Quality","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":50,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Creaming; Rheology; Chemistry; Emulsion; Polysaccharide; Viscosity; Polymer; Chromatography; Apparent viscosity; Chemical engineering; Food science; Materials science; Organic chemistry; Composite material","score_opus":0.08898152853023003,"score_gpt":0.33200190374471517,"score_spread":0.24302037521448513,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2025706124","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99822146,0.00033102318,0.000008179277,0.0003472103,0.000042534753,0.00028839306,0.00012298788,0.000013226232,0.00062496733],"genre_scores_gemma":[0.9997065,0.000021631397,0.00009676253,0.00003948757,0.000113713744,0.0000033258139,0.0000023636637,0.0000015188544,0.000014700444],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9950883,0.0021312607,0.0015193212,0.00024984422,0.0007719243,0.00023935219],"domain_scores_gemma":[0.99721086,0.001116958,0.0011004057,0.0001793705,0.0002361908,0.00015623444],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.007909091,0.00020608894,0.0009213089,0.000023302779,0.00009203082,0.00002759811,0.00036673486,0.00017342615,0.00011736179],"category_scores_gemma":[0.00069607084,0.00007854371,0.00032610504,0.00020277793,0.0002149802,0.00018662155,0.000050386676,0.0003022912,0.0000019661359],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.006366889,0.0012235346,0.051950403,0.00094057666,0.00026860664,0.0000034942968,0.0018072712,0.0007187008,0.7640037,0.00060052343,0.00012933217,0.17198697],"study_design_scores_gemma":[0.0032033334,0.026540495,0.30243975,0.00075005734,0.00013097568,0.00004120434,0.0007887748,0.0016493038,0.65850955,0.0049832137,0.00027063084,0.0006926929],"about_ca_topic_score_codex":0.00023482667,"about_ca_topic_score_gemma":0.00004637188,"teacher_disagreement_score":0.25048935,"about_ca_system_score_codex":0.000053614163,"about_ca_system_score_gemma":0.000029249473,"threshold_uncertainty_score":0.32029194},"labels":[],"label_agreement":null},{"id":"W2026265840","doi":"10.1021/jf063211h","title":"Comparison on the Effect of High-Methoxyl Pectin or Soybean-Soluble Polysaccharide on the Stability of Sodium Caseinate-Stabilized Oil/Water Emulsions","year":2007,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":50,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Flocculation; Pectin; Chemistry; Polysaccharide; Oil droplet; Emulsion; Dynamic light scattering; Electrophoresis; Sodium; Chromatography; Spectroscopy; Adsorption; Chemical engineering; Food science; Organic chemistry; Nanoparticle","score_opus":0.03153887946142003,"score_gpt":0.25557136230924254,"score_spread":0.2240324828478225,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2026265840","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99648315,0.00017610737,4.973079e-7,0.002540787,0.00016153294,0.00020573255,0.00002869197,0.0000117414465,0.00039174213],"genre_scores_gemma":[0.99951696,0.000013501113,0.000012581595,0.000028100289,0.00027259107,0.0000070183623,0.000004240709,0.0000016099178,0.00014337077],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978553,0.00025214851,0.0008287595,0.00021325724,0.00053485937,0.0003156972],"domain_scores_gemma":[0.996682,0.0021371825,0.000695626,0.00013336775,0.00023244653,0.000119376906],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001968919,0.00025391477,0.0005907643,0.000009501633,0.0002591076,0.000041965683,0.00047317898,0.00016452227,0.00026536713],"category_scores_gemma":[0.0004354042,0.000048169386,0.0002792264,0.00021187589,0.00018526312,0.000072279545,0.00010439858,0.00054210005,0.0000019512577],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00075176364,0.0001545769,0.0011076883,0.00006995805,0.0000781881,0.0000024735414,0.00024203004,0.000003668277,0.9963959,0.000028633334,0.00025563213,0.00090951193],"study_design_scores_gemma":[0.00039951748,0.0029189133,0.013727435,0.00013934806,0.000048561484,0.000071088805,0.0028883233,0.0000015809426,0.97946745,0.0000385054,0.00016762417,0.00013163751],"about_ca_topic_score_codex":0.00009487623,"about_ca_topic_score_gemma":0.000080604084,"teacher_disagreement_score":0.016928412,"about_ca_system_score_codex":0.00005551549,"about_ca_system_score_gemma":0.0000083509385,"threshold_uncertainty_score":0.2905584},"labels":[],"label_agreement":null},{"id":"W2026410483","doi":"10.1007/s11483-008-9099-y","title":"The Effect of Shear Rate on the Molecular Mass Distribution of Heat-Induced Aggregates of Mixtures Containing Whey Proteins and κ-Carrageenan","year":2008,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Carrageenan; Materials science; Shear rate; Shear (geology); Chemical engineering; Whey protein; Molecular mass; Rheology; Chromatography; Chemistry; Composite material; Organic chemistry; Food science","score_opus":0.01610482097358669,"score_gpt":0.20368377673113536,"score_spread":0.18757895575754868,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2026410483","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983007,0.00039478843,0.000008884637,0.00035169182,0.000046007426,0.00073977746,0.00009020016,0.0000125681445,0.000055383593],"genre_scores_gemma":[0.99985045,0.000023894727,0.0000045523243,0.000009061313,0.00004948837,0.00004094398,0.000016586597,0.0000014524716,0.0000035430103],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988698,0.0003319065,0.0002456794,0.00016040867,0.00022652584,0.00016570372],"domain_scores_gemma":[0.9992203,0.00033722876,0.00021112047,0.00012571234,0.00007582112,0.000029816392],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004079898,0.00013801966,0.0002576129,0.000004591478,0.00019905483,0.000012979904,0.00023907774,0.00007126545,0.0000010002301],"category_scores_gemma":[0.00013519397,0.000038887163,0.00010726721,0.0002007426,0.00021579988,0.000033718883,0.00005265222,0.00010715752,7.385178e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014128408,0.000019025145,0.00038203454,0.000026310527,0.000044549026,9.767552e-7,0.00006615928,0.000007076645,0.99492544,0.0011820379,0.0000055666565,0.0031995177],"study_design_scores_gemma":[0.00015674108,0.0056483615,0.0057557216,0.00010379629,0.000012538742,0.0000016990215,0.00007735797,0.000040765106,0.98765546,0.00041945727,0.000052128948,0.00007595345],"about_ca_topic_score_codex":0.0001740374,"about_ca_topic_score_gemma":0.000009760863,"teacher_disagreement_score":0.0072699822,"about_ca_system_score_codex":0.000010685128,"about_ca_system_score_gemma":0.000007259995,"threshold_uncertainty_score":0.15857725},"labels":[],"label_agreement":null},{"id":"W2026639076","doi":"10.1016/j.idairyj.2003.09.006","title":"Separation and characterization of β-lactoglobulin and α-lactalbumin from whey and whey protein preparations","year":2003,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":79,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Whey protein; Lactalbumin; Sodium hexametaphosphate; Chromatography; Whey protein isolate; Fractionation; Solubility; Calcium; Chelation; Sodium; Organic chemistry","score_opus":0.01585073056478317,"score_gpt":0.24161921365706066,"score_spread":0.22576848309227748,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2026639076","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99774814,0.00018814356,0.00017476635,0.00068577967,0.00016805876,0.00020989055,0.00009249826,0.000010726546,0.0007220104],"genre_scores_gemma":[0.99898946,0.00010229673,0.00029928618,0.00003674993,0.00018724232,0.00001224439,0.00006255136,0.0000011015013,0.00030905957],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9990872,0.000117115495,0.0003130943,0.00017044797,0.00022281279,0.00008929824],"domain_scores_gemma":[0.9994715,0.000037791207,0.00025187217,0.000029626788,0.0001319546,0.0000772966],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026948174,0.00009589535,0.000122027974,0.000025838137,0.00013233686,0.00016388806,0.00008621734,0.00007118642,0.00022095103],"category_scores_gemma":[0.00010335961,0.00004792085,0.000023381925,0.000051642874,0.000053818607,0.00043774105,0.00003395015,0.000106434745,0.0000030295053],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000037621154,0.000035525103,0.011960032,0.0000033237263,0.000029928702,0.0000018900864,0.00018349168,9.036149e-7,0.97916234,0.0010198673,0.000045522345,0.007519574],"study_design_scores_gemma":[0.0014411814,0.00077854324,0.7416679,0.00032267955,0.00004714804,0.0007570029,0.00063809275,0.001601928,0.18320332,0.011746224,0.057210915,0.00058503455],"about_ca_topic_score_codex":0.00006185556,"about_ca_topic_score_gemma":0.000120550416,"teacher_disagreement_score":0.795959,"about_ca_system_score_codex":0.00002167911,"about_ca_system_score_gemma":0.000012473029,"threshold_uncertainty_score":0.24192588},"labels":[],"label_agreement":null},{"id":"W2027069672","doi":"10.1111/j.1750-3841.2008.00780.x","title":"Characterization of Amino Cross‐Linked Soy Protein Hydrogels","year":2008,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":58,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université du Québec à Montréal; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Glutaraldehyde; Self-healing hydrogels; Swelling; Soy protein; Chemistry; Cross-link; Chemical engineering; Microstructure; Maillard reaction; Polymer chemistry; Food science; Chromatography; Organic chemistry; Crystallography; Polymer","score_opus":0.042988032936290825,"score_gpt":0.2482334904525123,"score_spread":0.20524545751622147,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2027069672","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989948,0.000053973974,0.000036208232,0.00020402943,0.0002140217,0.00021554204,0.000010574627,0.000011151079,0.00025965413],"genre_scores_gemma":[0.9994696,0.00000881476,0.00016714344,0.000027423283,0.00022845897,0.0000034474392,8.745141e-7,6.6114325e-7,0.00009360808],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980949,0.0000606363,0.00058800477,0.00016633571,0.0008491563,0.00024094156],"domain_scores_gemma":[0.9984279,0.000030806623,0.0008306709,0.00007412658,0.00050788803,0.00012857841],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001096699,0.00009627277,0.00022942277,0.000052137068,0.00028448086,0.000054341926,0.00078842096,0.000060813516,0.000036565307],"category_scores_gemma":[0.00021890823,0.000036578753,0.00010344215,0.0007560082,0.00051089533,0.00071509497,0.000073078925,0.0001548489,0.000007946368],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020795036,0.000057857764,0.0024267111,0.000004988415,0.0000045625748,0.000005479354,0.00012462931,0.0000031172772,0.9937318,0.00009549841,0.0000030880074,0.0035214974],"study_design_scores_gemma":[0.00014028356,0.0013629374,0.12511714,0.00006190707,0.0000026514335,0.00019757538,0.000031159685,0.00002760791,0.8721953,0.00016715222,0.0006048408,0.000091434755],"about_ca_topic_score_codex":0.000010099902,"about_ca_topic_score_gemma":0.000005401402,"teacher_disagreement_score":0.12269042,"about_ca_system_score_codex":0.000044444296,"about_ca_system_score_gemma":0.00009998799,"threshold_uncertainty_score":0.21880256},"labels":[],"label_agreement":null},{"id":"W2027087028","doi":"10.1111/ijfs.12275","title":"Effect of <scp>pH</scp>, biopolymer mixing ratio and salts on the formation and stability of electrostatic complexes formed within mixtures of lentil protein isolate and anionic polysaccharides (κ‐carrageenan and gellan gum)","year":2013,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":42,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Biopolymer; Chemistry; Polysaccharide; Gellan gum; Coacervate; Ionic strength; Carrageenan; Chitosan; Xanthan gum; Chromatography; Chemical engineering; Aqueous solution; Organic chemistry; Rheology; Polymer; Food science","score_opus":0.01232553409724074,"score_gpt":0.23504006719281684,"score_spread":0.2227145330955761,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2027087028","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99783057,0.00070138316,0.000051949584,0.0008998388,0.000049907478,0.00043097464,0.00001408946,0.000007309741,0.000014005755],"genre_scores_gemma":[0.9998443,0.00004385472,0.0000724577,0.000012901825,0.000013803605,0.000009658599,5.091642e-7,9.55447e-7,0.000001529691],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987074,0.00009863629,0.0005026795,0.00015754682,0.00038093905,0.0001527934],"domain_scores_gemma":[0.99847513,0.00034450516,0.0007662813,0.00005993459,0.00031175138,0.000042371496],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011483289,0.00010960493,0.0002513846,0.00017847143,0.000116841926,0.000062715255,0.0003725408,0.00006843508,0.0000032477615],"category_scores_gemma":[0.00054329017,0.000042894437,0.000030276376,0.00028555281,0.0010173521,0.00037241768,0.00012836026,0.00014575516,1.0724549e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000030802432,0.000022727427,0.0043517235,0.00003113881,0.000023859384,2.6540985e-7,0.0003516235,7.245388e-7,0.9872304,0.0013839856,0.000001916939,0.0065708],"study_design_scores_gemma":[0.0002339418,0.0038245462,0.0067985775,0.00015418844,0.000008655516,0.00010016885,0.0008179816,0.00033872595,0.98174846,0.005935894,0.000003034352,0.000035807076],"about_ca_topic_score_codex":0.00010538562,"about_ca_topic_score_gemma":0.00007927666,"teacher_disagreement_score":0.006534993,"about_ca_system_score_codex":0.000024083167,"about_ca_system_score_gemma":0.000022391592,"threshold_uncertainty_score":0.37484762},"labels":[],"label_agreement":null},{"id":"W2027144553","doi":"10.4141/a03-097","title":"Development of <i>Pichia pastoris</i> as a rumen escape vehicle for the intestinal delivery of recombinant proteins in ruminants","year":2004,"lang":"en","type":"article","venue":"Canadian Journal of Animal Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Dairy Farmers of Canada","keywords":"Pichia pastoris; Rumen; Biology; Fermentation; Recombinant DNA; Green fluorescent protein; Biochemistry; Bacteria; Microbiology; Gene","score_opus":0.03090291300838215,"score_gpt":0.23111484203709523,"score_spread":0.20021192902871307,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2027144553","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982893,0.00022930827,0.000012129264,0.0008249123,0.00020856109,0.00034395055,0.0000049553278,0.0000016229918,0.00008524682],"genre_scores_gemma":[0.99817574,0.0000040427444,0.0017267246,0.000028875145,0.000047992966,0.00000918079,1.951096e-7,8.4687315e-7,0.0000064064707],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99860835,0.000025604662,0.0005268442,0.00014588625,0.00033382355,0.00035950745],"domain_scores_gemma":[0.99891394,0.00007491155,0.00039305625,0.00005366857,0.000317113,0.00024732592],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015730915,0.00009081547,0.00019504222,0.00006642096,0.00024829828,0.000035143003,0.0008574351,0.00003811036,0.000015562475],"category_scores_gemma":[0.00029825792,0.000035240504,0.00006141721,0.00063972356,0.00033513422,0.00020959374,0.000040098006,0.00012076571,0.0000020728949],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007999873,0.000043255957,0.0045608515,0.000011495844,0.000004978429,0.000011439585,0.001075846,0.000012273627,0.971429,0.00035836763,0.000015039274,0.02239746],"study_design_scores_gemma":[0.0007347677,0.0053884583,0.5976518,0.00091530033,0.000013335787,0.00019047933,0.0045263926,0.00006592426,0.38372186,0.0010764258,0.005438927,0.00027635152],"about_ca_topic_score_codex":0.009168472,"about_ca_topic_score_gemma":0.047066692,"teacher_disagreement_score":0.59309095,"about_ca_system_score_codex":0.0002553614,"about_ca_system_score_gemma":0.0016620718,"threshold_uncertainty_score":0.99742955},"labels":[],"label_agreement":null},{"id":"W2027342397","doi":"10.1002/1097-0282(200012)54:7<578::aid-bip100>3.0.co;2-2","title":"Molecular differences in the formation and structure of fine-stranded and particulate β-lactoglobulin gels","year":2000,"lang":"en","type":"article","venue":"Biopolymers","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":247,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Chemistry; Monomer; Globular protein; Intermolecular force; Protein aggregation; Crystallography; Hydrogen bond; Dissociation (chemistry); Ionic strength; Molecule; Polymer; Aqueous solution; Physical chemistry; Organic chemistry","score_opus":0.015342691079764697,"score_gpt":0.20169434070499143,"score_spread":0.18635164962522674,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2027342397","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99847114,0.00067283306,8.0003406e-7,0.00051303755,0.000012819248,0.00016681729,0.000020522108,0.0000066567086,0.00013536273],"genre_scores_gemma":[0.9998744,0.00003827655,0.000009355568,0.000047371148,0.000014194944,0.0000034646707,0.000005751961,2.7350066e-7,0.000006881005],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994795,0.00007172851,0.00013920978,0.000098991986,0.000106798056,0.00010378774],"domain_scores_gemma":[0.999864,0.000034147615,0.000040720533,0.000032197062,0.0000058932874,0.000023066837],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007166333,0.00006788842,0.00009845555,0.000006139084,0.000042265972,0.000025043635,0.000086878834,0.00005131951,0.00008106768],"category_scores_gemma":[0.000006239032,0.000020990115,0.000017033199,0.00010090024,0.00007635216,0.00006324189,0.000009474936,0.000041684856,7.399841e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000031029806,0.000014756674,0.0073022326,0.000014296033,0.00000663539,0.0000023301304,0.0005550556,0.0000016068909,0.8644514,0.0001630136,0.000006915796,0.12745072],"study_design_scores_gemma":[0.0005697162,0.00041597354,0.40338635,0.00006917238,0.000021722522,0.00004196846,0.0016360699,0.0004572745,0.59112555,0.0014323647,0.0005671634,0.00027664987],"about_ca_topic_score_codex":0.00020094999,"about_ca_topic_score_gemma":0.0002536494,"teacher_disagreement_score":0.39608413,"about_ca_system_score_codex":0.0000026005075,"about_ca_system_score_gemma":0.0000013500913,"threshold_uncertainty_score":0.08876342},"labels":[],"label_agreement":null},{"id":"W2027352570","doi":"10.1016/s0268-005x(99)00043-0","title":"Rheology of κ-carrageenan and β-lactoglobulin mixed gels","year":2000,"lang":"nl","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":137,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Novalait","keywords":"Rheology; Biopolymer; Carrageenan; Dynamic mechanical analysis; Chemical engineering; Phase (matter); Polysaccharide; Chemistry; Materials science; Network structure; Rheometry; Polymer; Composite material; Organic chemistry; Biochemistry","score_opus":0.014889971686898379,"score_gpt":0.2054605401918737,"score_spread":0.19057056850497534,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2027352570","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97698694,0.003449173,0.000004247199,0.0008953812,0.00041636,0.0012934948,0.00022759124,0.000076383236,0.01665044],"genre_scores_gemma":[0.9779085,0.00033500098,0.000063694926,0.0001121269,0.0004983826,0.000087778164,0.000022346738,0.000006259683,0.020965928],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9968535,0.00040855497,0.0008469946,0.00075224927,0.00041589094,0.00072286255],"domain_scores_gemma":[0.9988894,0.00020294114,0.00028681385,0.0002569646,0.0000768441,0.00028702585],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0005165314,0.0004324072,0.0008318485,0.000044947286,0.0002699637,0.00007103212,0.00064726523,0.0005726224,0.005115803],"category_scores_gemma":[0.00004996058,0.00021592753,0.00023190434,0.00055111287,0.0004980355,0.0001673949,0.00019273326,0.00030452342,0.00053026056],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010388782,0.0016988531,0.013502506,0.0005510964,0.0008861934,0.000053802425,0.0019038569,0.000102048725,0.5682947,0.007915649,0.0076320176,0.39642036],"study_design_scores_gemma":[0.0066482564,0.056622468,0.11253323,0.001248971,0.0005403135,0.00053031667,0.0033649607,0.0018953751,0.24560256,0.0069634407,0.5596918,0.0043583508],"about_ca_topic_score_codex":0.0005414731,"about_ca_topic_score_gemma":0.00069567945,"teacher_disagreement_score":0.55205977,"about_ca_system_score_codex":0.000047138823,"about_ca_system_score_gemma":0.00003524139,"threshold_uncertainty_score":0.99579364},"labels":[],"label_agreement":null},{"id":"W2027807649","doi":"10.1016/j.colsurfb.2003.11.009","title":"Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins","year":2004,"lang":"en","type":"article","venue":"Colloids and Surfaces B Biointerfaces","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":142,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Chemistry; Adsorption; Casein; Whey protein isolate; Micelle; Aqueous solution; Ionic strength; Dissociation (chemistry); Chromatography; Whey protein; Aqueous two-phase system; Beta-lactoglobulin; Skimmed milk; Food science; Organic chemistry","score_opus":0.007923824508253416,"score_gpt":0.20966277762819227,"score_spread":0.20173895311993886,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2027807649","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953749,0.0007745666,0.0000048722545,0.00080028793,0.00007079787,0.0025547429,0.000062743035,0.000058370933,0.00029868292],"genre_scores_gemma":[0.99930054,0.000034979676,0.00017103644,0.000028840048,0.000028964245,0.00019463447,0.000011926615,0.0000050714184,0.00022399586],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99798626,0.0002890439,0.0004033915,0.0006081909,0.000296522,0.00041658987],"domain_scores_gemma":[0.99940854,0.00012670926,0.00013108,0.00011258998,0.00006118278,0.000159909],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005619306,0.00037156118,0.0005555372,0.00006886791,0.00011568827,0.000096638956,0.00024323419,0.0001453543,0.00003135809],"category_scores_gemma":[0.000048186615,0.00013556337,0.000048081984,0.00026295296,0.00022453882,0.00016060857,0.00016194975,0.00019326778,0.000018363642],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0012311541,0.00013582138,0.0031500596,0.00014150694,0.000038397928,0.0000069795747,0.0005239775,0.00021791848,0.98492277,0.000093588664,0.0000047328836,0.009533122],"study_design_scores_gemma":[0.001136328,0.014690035,0.007927079,0.0011514628,0.000013495238,0.000013797692,0.0008715175,0.000046540477,0.9734603,0.00007775333,0.00027695677,0.00033474358],"about_ca_topic_score_codex":0.0011480285,"about_ca_topic_score_gemma":0.0052783466,"teacher_disagreement_score":0.014554214,"about_ca_system_score_codex":0.000081692764,"about_ca_system_score_gemma":0.000014010632,"threshold_uncertainty_score":0.5528114},"labels":[],"label_agreement":null},{"id":"W2028020243","doi":"10.1016/j.foodres.2007.12.005","title":"Physicochemical characterization of soymilk after step-wise centrifugation","year":2007,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":75,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Homogenization (climate); Chemistry; Differential scanning calorimetry; Centrifugation; Particle size; Particle-size distribution; Chromatography; Differential centrifugation; Food science; Biochemistry","score_opus":0.05637591098788441,"score_gpt":0.319920759589532,"score_spread":0.26354484860164756,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2028020243","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964416,0.000024559116,0.00016470376,0.0006737013,0.00029813562,0.00027285158,0.00011884023,0.00002450206,0.0019811091],"genre_scores_gemma":[0.998476,0.000006944998,0.00005726275,0.000027154465,0.0008843792,0.000034764053,0.00024425492,0.0000011863127,0.00026804916],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99818426,0.00008709946,0.00027749332,0.00021117614,0.00096588826,0.00027406585],"domain_scores_gemma":[0.9991267,0.00014165712,0.00008813007,0.00006019216,0.00050415675,0.00007916986],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010413022,0.00007359002,0.00009316652,0.000051114108,0.00006158381,0.000041889693,0.00035152255,0.000086043896,0.0004608483],"category_scores_gemma":[0.00015127557,0.00003410366,0.0000627176,0.00028369794,0.000090057474,0.0001644408,0.00012805467,0.00017747468,0.00006702738],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015747138,0.00012387395,0.0036734883,0.000006925311,0.00002085613,0.000002194689,0.000051413,1.4079785e-7,0.96930236,0.0010857007,0.00011994476,0.02545561],"study_design_scores_gemma":[0.00023096321,0.00042431432,0.19885409,0.00006706374,0.0000020838013,0.0000044143635,0.000101104604,0.00014785,0.77127445,0.000586676,0.028182894,0.00012409814],"about_ca_topic_score_codex":0.00003789204,"about_ca_topic_score_gemma":0.000060929007,"teacher_disagreement_score":0.19802792,"about_ca_system_score_codex":0.0000843318,"about_ca_system_score_gemma":0.000012733903,"threshold_uncertainty_score":0.5045966},"labels":[],"label_agreement":null},{"id":"W2028061392","doi":"10.1016/j.foodhyd.2013.09.001","title":"Transglutaminase-catalyzed glycosylation of natural actomyosin (NAM) using glucosamine as amine donor: Functionality and gel microstructure","year":2013,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":51,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Alberta Livestock and Meat Agency; University of Alberta","keywords":"Glycoconjugate; Chemistry; Glycosylation; Glucosamine; Isoelectric point; Glycation; Solubility; Tissue transglutaminase; Chromatography; Biochemistry; Organic chemistry; Enzyme","score_opus":0.015098062399130916,"score_gpt":0.21305856435764706,"score_spread":0.19796050195851614,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2028061392","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971991,0.0007331857,0.000019033469,0.00024836627,0.00022462699,0.0012212553,0.00013805958,0.000063331245,0.00015300658],"genre_scores_gemma":[0.9990617,0.0000068701597,0.00022781534,0.00005361388,0.00024439726,0.00006833239,0.00019126244,0.0000033451656,0.0001426744],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99839604,0.000096476295,0.00044824672,0.00041711255,0.0003322152,0.00030988327],"domain_scores_gemma":[0.999288,0.00010552715,0.0002283021,0.00011836961,0.00014186063,0.00011793678],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018562439,0.00025880762,0.00036072265,0.000033956872,0.0002071911,0.00008204466,0.00023372321,0.00020963463,0.00025116815],"category_scores_gemma":[0.000053505417,0.0001181963,0.00012210268,0.000384476,0.0001459558,0.0003655157,0.00008104698,0.00018308657,0.000017331304],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007756211,0.000050023584,0.0033607602,0.000038800474,0.000043847318,5.508166e-7,0.00006590176,0.000009168141,0.98956215,0.00006793641,0.00002167585,0.0067015914],"study_design_scores_gemma":[0.0018392889,0.0016188561,0.45521113,0.00013427684,0.00009485806,0.00015415205,0.0003791967,0.0023470614,0.53059894,0.0025615387,0.0042092605,0.0008514491],"about_ca_topic_score_codex":0.0013544346,"about_ca_topic_score_gemma":0.00058915204,"teacher_disagreement_score":0.45896325,"about_ca_system_score_codex":0.0000664416,"about_ca_system_score_gemma":0.000017108041,"threshold_uncertainty_score":0.48199052},"labels":[],"label_agreement":null},{"id":"W2028570081","doi":"10.1016/j.foodchem.2010.07.063","title":"Gelation properties of salt-extracted pea protein isolate induced by heat treatment: Effect of heating and cooling rate","year":2010,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":114,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Pea protein; Dynamic mechanical analysis; Rheology; Modulus; Materials science; Dynamic modulus; Salt (chemistry); Chemistry; Soy protein; Food science; Chromatography; Composite material; Polymer; Organic chemistry","score_opus":0.015838770805810594,"score_gpt":0.20538039637413827,"score_spread":0.18954162556832768,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2028570081","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99884623,0.0003260276,3.6879499e-7,0.000040005816,0.00002615269,0.00045867424,0.000030093803,0.000036945996,0.00023549219],"genre_scores_gemma":[0.99975574,0.0000034728196,0.00001291381,0.0000016097517,0.00008408852,0.000058346606,0.00002335139,0.0000018269074,0.000058651563],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992107,0.000056942266,0.00026945522,0.00020213355,0.00010883122,0.00015190823],"domain_scores_gemma":[0.9996106,0.00006102289,0.0001545268,0.000071975606,0.000051462644,0.000050405702],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021852959,0.00015049541,0.00025449457,0.000004230455,0.000082197934,0.000020702042,0.00010074478,0.00016135645,0.000017693257],"category_scores_gemma":[0.000089315894,0.000057219393,0.000048754526,0.000092411574,0.00005254842,0.000087109795,0.000033385033,0.00013385757,6.811453e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009016322,0.000036058722,0.00038773962,0.00015290923,0.000024379638,1.6695812e-7,0.00007564579,9.4685697e-7,0.9962055,0.0000012066598,0.0000010423165,0.003024241],"study_design_scores_gemma":[0.00026729927,0.0008949159,0.0003938914,0.00013874011,0.000012419293,0.000004053098,0.000039842253,0.00020855205,0.99788743,0.000012106096,0.000036621805,0.00010413814],"about_ca_topic_score_codex":0.00028749803,"about_ca_topic_score_gemma":0.000032975382,"teacher_disagreement_score":0.0029201028,"about_ca_system_score_codex":0.000014650002,"about_ca_system_score_gemma":0.000007904647,"threshold_uncertainty_score":0.23333392},"labels":[],"label_agreement":null},{"id":"W2028651536","doi":"10.1080/10942910009524640","title":"Functional properties of some meat emulsion extenders","year":2000,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Dalhousie University","funders":"","keywords":"Absorption of water; Emulsion; Solubility; Chemistry; Microcrystalline cellulose; Starch; Food science; Soy protein; Cellulose; Chromatography; Materials science; Organic chemistry; Composite material","score_opus":0.06372630248066675,"score_gpt":0.21763584204317593,"score_spread":0.1539095395625092,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2028651536","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.992847,0.00377621,0.000002824042,0.001905891,0.00072556565,0.00011907265,0.0000122443735,0.000017542874,0.00059364556],"genre_scores_gemma":[0.9980895,0.00017423384,0.00003167931,0.00014362102,0.0008731647,0.000005653995,0.000002570486,0.000001814703,0.000677762],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9981276,0.00009307982,0.0006076688,0.0001317447,0.0008917866,0.00014815174],"domain_scores_gemma":[0.99898,0.000024818757,0.00030887072,0.000046834815,0.00057753845,0.00006194638],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021806284,0.00013199705,0.00022545787,0.000046120353,0.000071423325,0.00006355751,0.0005547579,0.00006976202,0.00074294873],"category_scores_gemma":[0.0000709959,0.000045578206,0.00018913143,0.00007678735,0.00011782746,0.00055268145,0.000051059236,0.0001492533,0.0000368683],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00072515424,0.00015112932,0.00035713284,0.000012286217,0.00019716809,0.0000055783726,0.00023731824,0.00014979077,0.91536236,0.00022974054,0.00045285973,0.08211949],"study_design_scores_gemma":[0.0005241277,0.0015452777,0.00603314,0.00048701605,0.000022536222,0.00028886404,0.0006525703,0.000061278224,0.97640306,0.0010356128,0.012739216,0.0002073085],"about_ca_topic_score_codex":0.00005840174,"about_ca_topic_score_gemma":0.000026359894,"teacher_disagreement_score":0.081912175,"about_ca_system_score_codex":0.000047400692,"about_ca_system_score_gemma":0.000019933655,"threshold_uncertainty_score":0.81347674},"labels":[],"label_agreement":null},{"id":"W2030211575","doi":"10.1016/j.colsurfb.2007.05.004","title":"A diffusing wave spectroscopy study of the dynamics of interactions between high methoxyl pectin and sodium caseinate emulsions during acidification","year":2007,"lang":"en","type":"article","venue":"Colloids and Surfaces B Biointerfaces","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Pectin; Sodium Caseinate; Chemistry; Sodium; Spectroscopy; Dynamics (music); Chemical engineering; Chemical physics; Chromatography; Food science; Organic chemistry; Physics","score_opus":0.02638015124637019,"score_gpt":0.25723848165063234,"score_spread":0.23085833040426215,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2030211575","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984616,0.00023987124,0.00004223506,0.00030656133,0.00017207992,0.0005815799,0.000069186215,0.000023076645,0.00010379602],"genre_scores_gemma":[0.99952626,0.000027157694,0.00021563261,0.0000021495769,0.000037056223,0.00000575476,0.0000038308012,0.000002015518,0.00018015846],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99873084,0.00015212204,0.00044442454,0.00028413182,0.00019013858,0.00019835218],"domain_scores_gemma":[0.99912363,0.00029464165,0.0003219364,0.00011436078,0.000087755194,0.000057695826],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00049934164,0.00015463552,0.00030811186,0.000034206387,0.00035428978,0.000054332893,0.00017290624,0.00006341,0.000010804979],"category_scores_gemma":[0.00006186887,0.00006248482,0.000049935363,0.00032264498,0.00015697906,0.000109073044,0.00021896369,0.00014437291,3.335629e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000051822295,0.00012214272,0.11532989,0.000027804477,0.000044254266,8.126673e-7,0.0010841136,0.0000040049504,0.8812904,0.00004402852,0.0000016681046,0.0019991077],"study_design_scores_gemma":[0.00025342117,0.00045638124,0.58002025,0.00007909497,0.00004174693,0.000009237182,0.014589926,0.00028526076,0.40404087,0.000085974716,0.00001828835,0.00011956243],"about_ca_topic_score_codex":0.0020172037,"about_ca_topic_score_gemma":0.008180887,"teacher_disagreement_score":0.4772495,"about_ca_system_score_codex":0.000045382294,"about_ca_system_score_gemma":0.000004884718,"threshold_uncertainty_score":0.45651272},"labels":[],"label_agreement":null},{"id":"W2031180534","doi":"10.1016/j.foodhyd.2005.02.021","title":"Diffusing wave spectroscopy of gelling food systems: The importance of the photon transport mean free path (l*) parameter","year":2005,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":39,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; University of Guelph","keywords":"Emulsion; Pectin; Chemistry; Opacity; Spectroscopy; Whey protein; Dynamic light scattering; Analytical Chemistry (journal); Mean free path; Particle (ecology); Chromatography; Scattering; Materials science; Food science; Optics; Nanotechnology; Physics; Organic chemistry","score_opus":0.02537029613437285,"score_gpt":0.20993832951376465,"score_spread":0.1845680333793918,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2031180534","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99499637,0.0011614971,0.0000309183,0.00036038822,0.00024773832,0.0017254608,0.00017289846,0.00004559523,0.0012591189],"genre_scores_gemma":[0.99916416,0.000019665886,0.00016058213,0.00007834618,0.0003485249,0.00012783427,0.0000061177566,0.000004694326,0.000090052104],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976569,0.00016236189,0.00078332133,0.00036605602,0.0006276257,0.00040378128],"domain_scores_gemma":[0.9986775,0.00018444995,0.0005616266,0.00043517636,0.00007555984,0.00006569967],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006209489,0.00025489114,0.0004563273,0.000015427135,0.00024324286,0.000032155465,0.0009826953,0.00015291627,0.000039871895],"category_scores_gemma":[0.00004644894,0.00007963732,0.00032325796,0.00045458155,0.00017797084,0.00011216045,0.00010677238,0.00023662097,0.000002518936],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007330326,0.00022629162,0.013376235,0.00010941703,0.00015457915,0.0000012722875,0.0010470736,0.00022637038,0.9830505,0.0008847621,0.00011752556,0.00073264475],"study_design_scores_gemma":[0.0007473071,0.0025845352,0.014891006,0.0005004934,0.000121047015,0.000032445136,0.001314802,0.0021130536,0.9674936,0.0017523296,0.0079204235,0.00052893633],"about_ca_topic_score_codex":0.00017738827,"about_ca_topic_score_gemma":0.0020195295,"teacher_disagreement_score":0.015556904,"about_ca_system_score_codex":0.00006744485,"about_ca_system_score_gemma":0.00002322358,"threshold_uncertainty_score":0.32475156},"labels":[],"label_agreement":null},{"id":"W2031451938","doi":"10.1039/c2fo10235h","title":"Complexation of high methoxyl pectin with ethanol desolvated whey protein nanoparticles: physico-chemical properties and encapsulation behaviour","year":2012,"lang":"en","type":"article","venue":"Food & Function","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Whey protein isolate; Chemistry; Nanoparticle; Pectin; Whey protein; Particle size; Chemical engineering; Dilution; Ethanol; Aqueous solution; Chromatography; Drop (telecommunication); Organic chemistry; Food science; Physical chemistry; Thermodynamics","score_opus":0.056431829646879574,"score_gpt":0.20491568221549414,"score_spread":0.14848385256861457,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2031451938","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99872756,0.00016692681,0.000094376075,0.000096210024,0.00007536327,0.00070518063,0.0000094224915,0.00008819856,0.000036779205],"genre_scores_gemma":[0.9993314,7.2793364e-7,0.000288371,0.000010530708,0.0001798525,0.00013458806,0.000039874976,0.0000023865455,0.000012245097],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989585,0.0001442388,0.0002295667,0.00020248869,0.0002534162,0.000211775],"domain_scores_gemma":[0.99953187,0.000022326723,0.00019473747,0.00006371134,0.0001248574,0.000062480576],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027698404,0.00013183015,0.00017171609,0.00001562649,0.000109466855,0.000029196082,0.000062814994,0.00008988004,0.00003007978],"category_scores_gemma":[0.000039386516,0.00005343227,0.000028985754,0.00022532546,0.0000656779,0.00034555976,0.000032447813,0.0000890756,0.000007613907],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006311556,0.0001269418,0.0094566895,0.00002112544,0.000021037422,5.111456e-8,0.00023497532,0.000003462013,0.9832006,0.0003342714,0.0000031518894,0.0059665027],"study_design_scores_gemma":[0.00023456824,0.004594913,0.11344361,0.000057124886,0.000038448667,0.000005863807,0.00036186134,0.000057239075,0.88081336,0.00019760868,0.000047226982,0.0001481772],"about_ca_topic_score_codex":0.00038531265,"about_ca_topic_score_gemma":0.00007083709,"teacher_disagreement_score":0.10398692,"about_ca_system_score_codex":0.00003302843,"about_ca_system_score_gemma":0.0000056679223,"threshold_uncertainty_score":0.21789049},"labels":[],"label_agreement":null},{"id":"W2031948959","doi":"10.1021/la0519958","title":"Interactions between Denatured Milk Serum Proteins and Casein Micelles Studied by Diffusing Wave Spectroscopy","year":2005,"lang":"en","type":"article","venue":"Langmuir","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":65,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Micelle; Chemistry; Casein; Whey protein; Emulsion; Protein aggregation; Milk protein; Chromatography; Beta-lactoglobulin; Whey protein isolate; Turbidity; Food science; Chemical engineering; Aqueous solution; Biochemistry; Organic chemistry","score_opus":0.027081363482848075,"score_gpt":0.24559783367118926,"score_spread":0.2185164701883412,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2031948959","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99448353,0.0010218398,0.000010261388,0.002687369,0.000064002794,0.0003843715,0.00009669766,0.00010023024,0.0011516996],"genre_scores_gemma":[0.99737644,0.000008060114,0.00057970296,0.0001092673,0.00072476675,0.000033402455,0.00004939142,0.000002007847,0.0011169487],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99906003,0.00006763539,0.00019069393,0.00027051484,0.00014518587,0.00026594548],"domain_scores_gemma":[0.99968964,0.00007266641,0.000084513966,0.000056145174,0.000023230232,0.000073797484],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001080544,0.00014871002,0.00019232229,0.000012494826,0.00032304128,0.00007483062,0.00012242584,0.000084288535,0.00008272248],"category_scores_gemma":[0.000016529608,0.00006143171,0.000041738593,0.00012033267,0.000042077125,0.00010877586,0.00008911755,0.00018175809,0.00004071437],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011814364,0.00006508861,0.003750888,0.0000112093885,0.00003647807,0.0000055613446,0.0004186473,1.2678562e-7,0.9622965,0.000020323829,0.0031054255,0.030277977],"study_design_scores_gemma":[0.00039206469,0.0001997086,0.08077815,0.000076279124,0.000031252253,0.000033091255,0.0008381486,0.000056928948,0.5028653,0.00007030375,0.41421488,0.00044385725],"about_ca_topic_score_codex":0.0002159393,"about_ca_topic_score_gemma":0.0020019691,"teacher_disagreement_score":0.45943114,"about_ca_system_score_codex":0.000048313246,"about_ca_system_score_gemma":0.0000030737324,"threshold_uncertainty_score":0.25051123},"labels":[],"label_agreement":null},{"id":"W2032464243","doi":"10.1094/cchem-01-12-0003","title":"Functional Attributes of Proteins Withdrawn from Different Stages of a Commercial Ethanol Fuel/Distillers Dried Grains with Solubles Process Using a Wheat Feedstock","year":2012,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Coproduct; Chemistry; Raw material; Distillers grains; Food science; Emulsion; Ethanol; Ethanol fuel; Ingredient; Organic chemistry","score_opus":0.04843361172306873,"score_gpt":0.2406232570375469,"score_spread":0.19218964531447816,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2032464243","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979633,0.0002378246,0.000029729574,0.00011856162,0.000053504235,0.00043201356,0.0005578625,0.0000398911,0.0005672956],"genre_scores_gemma":[0.99910784,0.000003292652,0.00007060523,0.00000904091,0.0004041759,0.00007356911,0.00024387392,0.000003860227,0.00008372747],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984977,0.000046096702,0.00035601752,0.00027525658,0.00045655924,0.00036836442],"domain_scores_gemma":[0.99911034,0.00009777054,0.0003512887,0.00011975551,0.00016323273,0.00015759197],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000111758374,0.00024873653,0.00042476004,0.000008625268,0.00012793877,0.000023613291,0.00026987298,0.00018524872,0.00033265498],"category_scores_gemma":[0.0000405986,0.00010491133,0.000098641285,0.00016740285,0.00026472576,0.00012568494,0.00009262374,0.0001748516,0.0000028438592],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022919466,0.00028481078,0.18104035,0.00025758336,0.000077670804,6.129321e-7,0.0002801503,0.000008286486,0.81731606,0.0000068204718,0.000076549324,0.00042194562],"study_design_scores_gemma":[0.00045348186,0.00016285105,0.1550286,0.00025380327,0.000050139166,0.000009367601,0.0008490076,0.000018423965,0.8427322,0.000079975674,0.00009994772,0.00026224504],"about_ca_topic_score_codex":0.000760089,"about_ca_topic_score_gemma":0.0002648297,"teacher_disagreement_score":0.02601175,"about_ca_system_score_codex":0.00006780763,"about_ca_system_score_gemma":0.000041732874,"threshold_uncertainty_score":0.42781597},"labels":[],"label_agreement":null},{"id":"W2032474884","doi":"10.1016/j.foodhyd.2009.06.021","title":"Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound","year":2009,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":119,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Research Institute of Food Science and Technology","keywords":"Creaming; Emulsion; Flocculation; Coalescence (physics); Gum arabic; Rheology; Shear thinning; Chemistry; Materials science; Chromatography; Chemical engineering; Food science; Composite material; Organic chemistry","score_opus":0.01648988851181931,"score_gpt":0.18820057237974755,"score_spread":0.17171068386792823,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2032474884","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976993,0.00020014713,7.827357e-7,0.0006418351,0.000037247115,0.0011258394,0.00009478613,0.000042313593,0.00015773346],"genre_scores_gemma":[0.9997215,0.000010227194,0.000015042342,0.00012425274,0.00003328127,0.000046550333,0.0000089037,0.0000011158194,0.00003908897],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99849,0.00018015521,0.00041313167,0.00033507228,0.00035709923,0.00022453924],"domain_scores_gemma":[0.9991998,0.00014532436,0.00021391094,0.0002024856,0.00017604206,0.00006242476],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043746285,0.00018150274,0.00037159398,0.000011928951,0.00016254242,0.000026193657,0.00036534542,0.00012475306,0.0000142569],"category_scores_gemma":[0.00030785933,0.000060646566,0.000078596204,0.0002696565,0.00025201731,0.000110207046,0.00008263925,0.00013494563,0.000002432719],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001926686,0.00015246584,0.002408104,0.000021220201,0.00002254739,1.7758238e-7,0.0003628522,0.000053426014,0.99616396,0.000043295924,0.00011359805,0.00046567898],"study_design_scores_gemma":[0.00015406954,0.0032863314,0.06403046,0.00010706483,0.000014403415,0.0000044029152,0.00034849846,0.000088938345,0.9311135,0.00051284063,0.00018991216,0.0001495994],"about_ca_topic_score_codex":0.0003748283,"about_ca_topic_score_gemma":0.00015190904,"teacher_disagreement_score":0.06505048,"about_ca_system_score_codex":0.000033329135,"about_ca_system_score_gemma":0.000008624227,"threshold_uncertainty_score":0.24730952},"labels":[],"label_agreement":null},{"id":"W2032613852","doi":"10.1155/2014/749630","title":"Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for Foods","year":2014,"lang":"en","type":"article","venue":"International Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Encapsulation (networking); Dissolution; Chemistry; Food science; Computer science; Organic chemistry; Computer security","score_opus":0.04547572995265158,"score_gpt":0.30238201468494036,"score_spread":0.25690628473228877,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2032613852","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94632775,0.000031154417,0.05152386,0.001017249,0.00054973154,0.00044264746,0.00008983672,0.0000039277556,0.000013841563],"genre_scores_gemma":[0.9979963,0.0000011838973,0.0017347931,0.000021493244,0.00022859573,0.00001122152,0.000003696367,8.818106e-7,0.000001839826],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9983973,0.00007019449,0.00054274785,0.00014772765,0.00065183075,0.0001901885],"domain_scores_gemma":[0.9968433,0.0006271806,0.0007079845,0.000048780985,0.0017197955,0.000053000367],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0024938972,0.00008265441,0.00015562483,0.0001386947,0.00012717415,0.000040861098,0.00081996614,0.000026030959,0.0000047187696],"category_scores_gemma":[0.0013417265,0.00003341663,0.00013210528,0.0004314858,0.00016592782,0.00024732915,0.00006318788,0.000063626125,2.6909973e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00052965496,0.00015072015,0.0018277582,0.000007996497,0.00002513461,1.2882784e-7,0.00014757484,0.04805701,0.9329736,0.00053277076,0.000011654855,0.015735993],"study_design_scores_gemma":[0.0019679687,0.009276101,0.1625731,0.00069346925,0.000043604807,0.000044652345,0.00062897545,0.60119385,0.21807224,0.005051132,0.00023386949,0.00022102422],"about_ca_topic_score_codex":0.00005611947,"about_ca_topic_score_gemma":0.000074495394,"teacher_disagreement_score":0.7149014,"about_ca_system_score_codex":0.00009963067,"about_ca_system_score_gemma":0.000074854936,"threshold_uncertainty_score":0.16062689},"labels":[],"label_agreement":null},{"id":"W2032651525","doi":"10.1007/s00011-009-7100-y","title":"Inhibition of neutrophil infiltration by a malleable protein matrix of lactic acid bacteria-fermented whey proteins in vivo","year":2009,"lang":"en","type":"article","venue":"Inflammation Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Lactic acid; In vivo; Fermentation; Bacteria; Chemistry; Infiltration (HVAC); Matrix (chemical analysis); Food science; Biology; Biotechnology; Materials science; Chromatography","score_opus":0.041511584649803424,"score_gpt":0.30419545090078304,"score_spread":0.2626838662509796,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2032651525","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99493015,0.00007529214,0.000010798618,0.00173242,0.000020460942,0.0020551963,0.000037983365,0.00002969166,0.0011080033],"genre_scores_gemma":[0.9990869,0.000011658784,0.0001355181,0.0000056182143,0.000102840735,0.00022337424,0.000059240756,0.0000014157748,0.00037344656],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99751943,0.00053364784,0.0006534885,0.00023997531,0.0007457607,0.00030767606],"domain_scores_gemma":[0.99910665,0.0000520249,0.00026963337,0.00011741676,0.00039657342,0.000057731046],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015528435,0.00011454548,0.00022015999,0.000117154006,0.00008651266,0.00005605522,0.00020745442,0.00015745983,0.00031348987],"category_scores_gemma":[0.00024347076,0.000059165868,0.000046941015,0.0008158228,0.00007415391,0.00043540663,0.00004609289,0.00022483643,0.00002126732],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001917918,0.0001281936,0.00023599221,0.00007130185,0.000003984984,0.0000018518164,0.00013299347,0.0000064634223,0.991842,0.00060368003,0.00013872293,0.0066430783],"study_design_scores_gemma":[0.00034390372,0.00096273376,0.00636602,0.0002159268,0.0000012743809,0.0000017573502,0.00017032851,0.000117089076,0.9898993,0.0009416883,0.00088419707,0.000095807605],"about_ca_topic_score_codex":0.0005614998,"about_ca_topic_score_gemma":0.00031971664,"teacher_disagreement_score":0.006547271,"about_ca_system_score_codex":0.00010374276,"about_ca_system_score_gemma":0.000038045477,"threshold_uncertainty_score":0.34324944},"labels":[],"label_agreement":null},{"id":"W2032850081","doi":"10.1016/j.foodchem.2012.02.142","title":"Preparation, characterization and properties of whey-soy proteins co-precipitates","year":2012,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":35,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Chemistry; Whey protein; Soy protein; Precipitation; Chromatography; Isoelectric point; Extraction (chemistry); Coprecipitation; Protein purification; Whey protein isolate; Food science; Biochemistry; Inorganic chemistry","score_opus":0.029373586693830944,"score_gpt":0.22704812904392632,"score_spread":0.19767454235009538,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2032850081","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99834937,0.00045296198,0.0000032839062,0.000102196245,0.000034039713,0.00027759906,0.000038263774,0.000042174215,0.00070012204],"genre_scores_gemma":[0.9992077,0.000010905047,0.000020323605,0.000009777229,0.00026522705,0.00008255427,0.000066736524,9.762917e-7,0.0003358215],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993762,0.000023523073,0.00018565526,0.00012863068,0.00013102632,0.00015497097],"domain_scores_gemma":[0.99969727,0.000008431592,0.0001246607,0.000055463075,0.000054951306,0.000059251422],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012750292,0.00009096196,0.000117908225,0.0000026253751,0.00006893054,0.000023888342,0.000103242135,0.00008393586,0.00006748754],"category_scores_gemma":[0.000043220494,0.00003714316,0.000024441832,0.0000607991,0.000042810738,0.0001787629,0.000037096175,0.000046119338,0.00000682908],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000017406712,0.00004864579,0.0035069508,0.00008570165,0.000010556461,2.9109703e-8,0.00026741257,6.3057264e-8,0.99452573,0.000009945806,0.000022196176,0.0015053836],"study_design_scores_gemma":[0.000049293714,0.00011672775,0.0060659256,0.00004848109,0.000004215013,0.0000053079393,0.00013215726,0.0000055500104,0.98940754,0.0000110099145,0.004058946,0.00009487314],"about_ca_topic_score_codex":0.000009500073,"about_ca_topic_score_gemma":0.0000031268469,"teacher_disagreement_score":0.005118196,"about_ca_system_score_codex":0.000010881709,"about_ca_system_score_gemma":0.0000049710447,"threshold_uncertainty_score":0.1514654},"labels":[],"label_agreement":null},{"id":"W2032931550","doi":"10.1021/jf991222n","title":"Raman Spectroscopic Study of Oat Globulin Conformation","year":2000,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":48,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"University of British Columbia","keywords":"Denaturation (fissile materials); Raman spectroscopy; Chemistry; Random coil; Globulin; Chaotropic agent; Protein secondary structure; Amide; Sodium dodecyl sulfate; Crystallography; Chromatography; Biochemistry; Nuclear chemistry; Biology","score_opus":0.011842152359603291,"score_gpt":0.20073701492595183,"score_spread":0.18889486256634855,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2032931550","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976282,0.00043114767,9.8958054e-8,0.0002721716,0.00004212758,0.00012722518,0.000006522938,0.000009217462,0.0014832531],"genre_scores_gemma":[0.9991579,0.00006581203,0.000012656867,0.000010220263,0.00033800304,0.0000018953147,0.0000051754014,3.836079e-7,0.00040793087],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990055,0.000026468564,0.00047912454,0.00009375102,0.00026669624,0.00012849053],"domain_scores_gemma":[0.99939215,0.000026529295,0.00034904477,0.000032710057,0.00011571123,0.00008383652],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013170307,0.00011675336,0.00025418113,0.0000038775693,0.00007153214,0.00003058408,0.00019109128,0.00007375322,0.00033052632],"category_scores_gemma":[0.000011183987,0.000035741446,0.00007633389,0.00012360561,0.000019558762,0.00017284781,0.000022852679,0.00014678475,0.0000040793548],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004924099,0.00030147334,0.0023583942,0.000042521715,0.000074689626,0.0000019826339,0.00040563373,0.000010529101,0.9844305,0.0000025287648,0.0004411066,0.011881401],"study_design_scores_gemma":[0.0016667407,0.0063547473,0.48279917,0.00019366296,0.000091567395,0.0005447779,0.011240213,0.0000046899213,0.4939819,0.000118919015,0.0026317383,0.0003718869],"about_ca_topic_score_codex":0.000023552648,"about_ca_topic_score_gemma":0.000017453782,"teacher_disagreement_score":0.4904486,"about_ca_system_score_codex":0.000033558634,"about_ca_system_score_gemma":0.0000041028748,"threshold_uncertainty_score":0.36190316},"labels":[],"label_agreement":null},{"id":"W2033986213","doi":"10.1094/cchem-10-12-0140-r","title":"Baking Characteristics of Chiffon Cake as Influenced by Microbial Transglutaminase","year":2013,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Nickel Institute","funders":"","keywords":"Tissue transglutaminase; Emulsion; Yolk; Chemistry; Food science; Egg white; Bread making; Enzyme; Biochemistry","score_opus":0.005944516187956302,"score_gpt":0.18505030911197223,"score_spread":0.17910579292401593,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2033986213","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99419266,0.00005793425,7.110841e-7,0.00012543277,0.000045757773,0.00018073413,0.00011650413,0.000042768526,0.0052375044],"genre_scores_gemma":[0.99890834,0.000005762827,0.000012063188,0.000055251912,0.0001984077,0.00002760529,0.00012887704,0.0000014974763,0.0006621868],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990693,0.000019363222,0.00029580994,0.0002263166,0.0001525249,0.00023673286],"domain_scores_gemma":[0.9995546,0.00003851656,0.00015533042,0.00008155444,0.000067880675,0.00010214415],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00007248176,0.00014344716,0.00020865064,0.0000024915093,0.00007138388,0.000040192986,0.00030230603,0.00016223289,0.0012864167],"category_scores_gemma":[0.000041693525,0.00006496748,0.000073976604,0.000092479924,0.0000841935,0.00007382868,0.00004198492,0.0001269936,0.000067898116],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000009109106,0.000041032592,0.0012035769,0.0000600505,0.000006716813,0.0000014624846,0.00004259067,7.051818e-8,0.98180073,0.0000022646545,0.0004132315,0.016419189],"study_design_scores_gemma":[0.00012054066,0.000054656695,0.01637955,0.000044788616,0.0000069421576,0.000015726133,0.000093299444,0.0000053886542,0.979843,0.00003581192,0.0032299336,0.00017034046],"about_ca_topic_score_codex":0.0009997565,"about_ca_topic_score_gemma":0.000012128536,"teacher_disagreement_score":0.016248848,"about_ca_system_score_codex":0.000027110429,"about_ca_system_score_gemma":0.00001017198,"threshold_uncertainty_score":0.9996265},"labels":[],"label_agreement":null},{"id":"W2034121608","doi":"10.1111/j.1365-2621.2001.tb04626.x","title":"Rheological Characterization of a Gel Formed During Extensive Enzymatic Hydrolysis","year":2001,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":100,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Whey protein isolate; Hydrolysis; Rheology; Chemistry; Whey protein; Enzymatic hydrolysis; Turbidity; Lactalbumin; Chromatography; Enzyme; Viscosity; Strain (injury); Chemical engineering; Organic chemistry; Materials science; Composite material","score_opus":0.02572134470855831,"score_gpt":0.22880121681484875,"score_spread":0.20307987210629044,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2034121608","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99895614,0.00006835805,0.000062109364,0.0004057655,0.00016573742,0.00012658582,0.00000349532,0.000009659503,0.00020217212],"genre_scores_gemma":[0.9996293,0.000034423414,0.00009953228,0.000041550767,0.00015347397,0.0000025986203,5.5796215e-7,4.9636213e-7,0.000038043174],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9982775,0.00006324915,0.0005618688,0.00015651988,0.00068521756,0.00025566327],"domain_scores_gemma":[0.99853724,0.00007176974,0.0007614171,0.00006567336,0.00044189114,0.00012200028],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009302365,0.0000938607,0.0002764813,0.00006758122,0.00018717142,0.000050207538,0.00060724985,0.000053433057,0.00006577319],"category_scores_gemma":[0.0004239684,0.000033635286,0.00011801025,0.0009187063,0.00023964017,0.0005664186,0.000084591156,0.0001296259,0.0000051385687],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000038784357,0.00005195688,0.002228079,0.0000059389135,0.000008233048,0.000009719239,0.000114801085,0.0000056589747,0.99327654,0.00010474617,0.0000014221704,0.004154133],"study_design_scores_gemma":[0.00030553353,0.002140209,0.5487198,0.00014537718,0.000020402447,0.0008456536,0.00034255633,0.00033081186,0.44586608,0.0009822322,0.00012888406,0.0001724121],"about_ca_topic_score_codex":0.0000053714566,"about_ca_topic_score_gemma":0.0000087181725,"teacher_disagreement_score":0.5474104,"about_ca_system_score_codex":0.00005294459,"about_ca_system_score_gemma":0.000035780933,"threshold_uncertainty_score":0.14395902},"labels":[],"label_agreement":null},{"id":"W2034242164","doi":"10.1007/s11483-009-9122-y","title":"Diffusing Wave and Ultrasonic Spectroscopy of Rennet-Induced Gelation of Milk in the Presence of High-Methoxyl Pectin","year":2009,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Rennet; Micelle; Casein; Rheology; Pectin; Chemistry; Dilution; Phase (matter); Chemical engineering; Skimmed milk; Microstructure; Chromatography; Materials science; Food science; Crystallography; Organic chemistry; Aqueous solution; Composite material","score_opus":0.030320566680445714,"score_gpt":0.23379208233375548,"score_spread":0.20347151565330976,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2034242164","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990953,0.00012489068,0.000011536689,0.00027794958,0.000042186915,0.00027996177,0.000019751613,0.000007114931,0.00014131585],"genre_scores_gemma":[0.99956954,0.000016980737,0.00032114715,0.000011935021,0.000069257956,0.0000029635446,0.000005501425,5.721627e-7,0.0000020841758],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99907637,0.00013650177,0.00028000562,0.00015913277,0.00021665449,0.00013134544],"domain_scores_gemma":[0.9993582,0.00022860989,0.0002576243,0.000091833186,0.000047662354,0.00001609409],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028403,0.0000899315,0.00021600015,0.0000128143665,0.00003564577,0.00000947969,0.00017209335,0.000067987574,0.0000028354198],"category_scores_gemma":[0.00007016196,0.000034115048,0.000046064197,0.0003842376,0.00006140476,0.00006831259,0.000022760012,0.00009786144,2.750862e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000024091836,0.000095668736,0.0005437612,0.000013123247,0.000005125802,2.2776749e-7,0.00038056658,0.0000025624631,0.9897838,0.001452244,0.0000025095594,0.0076963133],"study_design_scores_gemma":[0.00011466998,0.0015395863,0.17458369,0.00006327222,0.000006851287,0.0000015630243,0.00034661472,0.00005733903,0.8166596,0.0065571666,0.0000047640488,0.00006484522],"about_ca_topic_score_codex":0.00035115477,"about_ca_topic_score_gemma":0.00011172225,"teacher_disagreement_score":0.17403993,"about_ca_system_score_codex":0.000010419156,"about_ca_system_score_gemma":0.000006063428,"threshold_uncertainty_score":0.13911712},"labels":[],"label_agreement":null},{"id":"W2034276233","doi":"10.1007/s11746-014-2542-y","title":"Destabilization of Egg Yolk Emulsion After IgY Removal Through Enzymatic Treatments","year":2014,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Alberta Innovates Bio Solutions; Natural Sciences and Engineering Research Council of Canada; Alberta Livestock and Meat Agency","keywords":"Protease; Lipase; Yolk; Chromatography; Chemistry; Emulsion; Pellet; Phosphatidylcholine; Centrifugation; Food science; Enzyme; Biochemistry; Biology; Phospholipid; Membrane","score_opus":0.011301834473889182,"score_gpt":0.22662685893347664,"score_spread":0.21532502445958746,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2034276233","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99855584,0.00018253672,0.000019732275,0.0005716333,0.00009538544,0.000046225032,0.0000048654074,0.000008490605,0.0005152659],"genre_scores_gemma":[0.99797255,0.00010538088,0.0012168784,0.00021921776,0.00024825154,0.0000041540657,0.0000013298245,0.0000018227263,0.00023040085],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99874157,0.00014274263,0.00042166284,0.00012269693,0.00041501617,0.00015628865],"domain_scores_gemma":[0.99841267,0.00014034912,0.0011252891,0.000116610354,0.00015493674,0.000050170514],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035548295,0.00012228901,0.00031773598,0.000002634612,0.00008710115,0.0000192632,0.00037557923,0.000051432246,0.00002583228],"category_scores_gemma":[0.00015464435,0.000039518716,0.00041124586,0.00026767096,0.00021144541,0.00009985654,0.000076287775,0.00012865041,0.0000021224316],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000051682448,0.00011122991,0.005916061,0.000038229515,0.00004868842,8.5187037e-7,0.00078182324,0.00001234426,0.96758306,0.0000050619433,0.00031954207,0.025131434],"study_design_scores_gemma":[0.0009112287,0.0012219705,0.06888736,0.00058002456,0.0002180229,0.00030086935,0.0033769673,0.00029038222,0.91059136,0.0010706786,0.012108902,0.00044224857],"about_ca_topic_score_codex":0.0000726305,"about_ca_topic_score_gemma":0.0000061391324,"teacher_disagreement_score":0.0629713,"about_ca_system_score_codex":0.00011532995,"about_ca_system_score_gemma":0.000011911665,"threshold_uncertainty_score":0.16115265},"labels":[],"label_agreement":null},{"id":"W2034282441","doi":"10.1016/j.foodhyd.2007.06.004","title":"Investigation of particle dynamics in gels involving casein micelles: A diffusing wave spectroscopy and rheology approach","year":2007,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Rheology; Skimmed milk; Viscoelasticity; Chemistry; Particle (ecology); Micelle; Viscosity; Materials science; Chromatography; Food science; Aqueous solution; Composite material; Organic chemistry","score_opus":0.03199192597419558,"score_gpt":0.2185405977711023,"score_spread":0.1865486717969067,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2034282441","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979813,0.00034586698,0.00025275743,0.00010754715,0.000049133585,0.00061523175,0.00001009696,0.000033438388,0.00060460484],"genre_scores_gemma":[0.9987221,0.000008369231,0.0010259665,0.00004906421,0.00007254824,0.000031291638,0.000015457044,0.0000019468184,0.00007325877],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99867505,0.00010279597,0.00041350277,0.00029719423,0.00016419869,0.0003472671],"domain_scores_gemma":[0.9995024,0.00015206703,0.00015241244,0.00007055045,0.000028587498,0.00009395805],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00071557896,0.00013760729,0.0002514807,0.000035639536,0.000093342715,0.000025421738,0.0001234487,0.0001459359,0.000007698769],"category_scores_gemma":[0.00005534898,0.00007021708,0.000039232797,0.0004543529,0.00015057268,0.000107740576,0.000095081414,0.0001369239,0.000001523265],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003722019,0.000047252255,0.07628685,0.000032890784,0.000009672344,0.0000046788914,0.00062624324,0.0000069284315,0.91724735,0.004537966,0.00000294745,0.0011600049],"study_design_scores_gemma":[0.0010352498,0.0020604422,0.1142464,0.00016236525,0.000022885299,0.00008717359,0.0071517956,0.07346219,0.79820764,0.0029792641,0.000043982098,0.0005406261],"about_ca_topic_score_codex":0.0005797997,"about_ca_topic_score_gemma":0.0050100754,"teacher_disagreement_score":0.119039714,"about_ca_system_score_codex":0.00013346631,"about_ca_system_score_gemma":0.000011099314,"threshold_uncertainty_score":0.28633693},"labels":[],"label_agreement":null},{"id":"W2034977951","doi":"10.1039/c4ra03303e","title":"Microscopic and thermodynamic analysis of PEG–β-lactoglobulin interaction","year":2014,"lang":"en","type":"article","venue":"RSC Advances","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":65,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université du Québec à Trois-Rivières","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"PEG ratio; Anthracene; Ethylene glycol; Aqueous solution; Chemistry; Transmission electron microscopy; Chemical engineering; Physical chemistry; Organic chemistry; Materials science; Nanotechnology","score_opus":0.0125120929202192,"score_gpt":0.2533038776031603,"score_spread":0.2407917846829411,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2034977951","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977042,0.0006874516,0.00011391238,0.000095631854,0.00008481211,0.00007444865,0.0000112660955,0.000021365298,0.0012068782],"genre_scores_gemma":[0.99966305,0.00007356443,0.000105179824,0.000025005775,0.00005006192,0.000005503397,0.0000120170325,3.7940282e-7,0.00006522721],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99943864,0.000064509906,0.00015076209,0.00016174317,0.00009015254,0.00009417586],"domain_scores_gemma":[0.99965835,0.00012448088,0.00011909207,0.00004526623,0.000026468713,0.000026346244],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013236502,0.00006733637,0.00018395881,0.000020206602,0.000049398815,0.000017071001,0.00010144248,0.000034749246,0.00007849236],"category_scores_gemma":[0.00003425106,0.000025051035,0.000053049007,0.0002673037,0.00004460143,0.00012011754,0.000028821465,0.000041800235,0.0000062679787],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000017108378,0.00002691146,0.02981846,0.000014098649,0.00007957428,1.8249281e-7,0.00006372964,0.000049234048,0.7668666,0.00031058406,0.0000047458757,0.20274878],"study_design_scores_gemma":[0.00027097933,0.0008194234,0.88723063,0.00010132125,0.00033075016,0.0000059089734,0.00091383356,0.01491588,0.042969137,0.002226056,0.04975821,0.00045783797],"about_ca_topic_score_codex":0.00013792228,"about_ca_topic_score_gemma":0.00082973886,"teacher_disagreement_score":0.8574122,"about_ca_system_score_codex":0.000009794133,"about_ca_system_score_gemma":0.0000010281176,"threshold_uncertainty_score":0.10215515},"labels":[],"label_agreement":null},{"id":"W2035488545","doi":"10.1021/jf902199x","title":"Emulsifying and Foaming Properties of Commercial Yellow Pea (<i>Pisum sativum</i>L.) Seed Flours","year":2009,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":197,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Emulsion; Sativum; Starch; Pisum; Food science; Pea protein; Chemistry; Particle size; Field pea; Botany; Biology; Biochemistry","score_opus":0.021758503613133272,"score_gpt":0.1932702554428621,"score_spread":0.17151175182972883,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2035488545","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9938152,0.00441587,4.2834867e-7,0.0012968788,0.0000614406,0.00008502871,0.0000080464815,0.000012510525,0.00030458838],"genre_scores_gemma":[0.99915963,0.00010361676,0.000056220244,0.00004166165,0.0005521415,0.0000011204729,0.0000028081838,7.6390046e-7,0.00008202464],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988994,0.000036245856,0.00045777377,0.00014584325,0.0002630456,0.000197718],"domain_scores_gemma":[0.9991959,0.000037026588,0.0004339234,0.000032835902,0.00017169937,0.00012861747],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018733699,0.00017590994,0.00036516655,0.000007459464,0.00014313331,0.00006420982,0.0001857388,0.000121933714,0.0000073945043],"category_scores_gemma":[0.000048668357,0.000056489524,0.00011418984,0.000120588586,0.00008298397,0.00019728695,0.000051823372,0.00023040985,3.1067236e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000034595032,0.00005019184,0.0018402981,0.000056770732,0.00003556693,0.0000017215652,0.00030699515,8.49201e-7,0.9834166,0.000004110623,0.00008987593,0.014162425],"study_design_scores_gemma":[0.0003906664,0.00087034894,0.30951235,0.00039686603,0.000045321627,0.000435805,0.0023121135,0.0000035320859,0.6853904,0.00010198332,0.00030436716,0.00023623394],"about_ca_topic_score_codex":0.000011759,"about_ca_topic_score_gemma":0.0000118975695,"teacher_disagreement_score":0.30767205,"about_ca_system_score_codex":0.000020890868,"about_ca_system_score_gemma":0.000006649824,"threshold_uncertainty_score":0.23035759},"labels":[],"label_agreement":null},{"id":"W2035507903","doi":"10.1016/j.lwt.2014.10.066","title":"Optimization of formulation and influence of environmental stresses on stability of lycopene-microemulsion","year":2014,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Microemulsion; Lycopene; Chemistry; Thermal stability; Chromatography; Chemical engineering; Food science; Organic chemistry; Biochemistry; Pulmonary surfactant; Carotenoid","score_opus":0.012184463841311234,"score_gpt":0.19704895329969663,"score_spread":0.1848644894583854,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2035507903","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99963427,0.00002563347,0.000030334846,0.000016802922,0.000009488916,0.00013615093,0.000031115516,0.0000034752672,0.000112734626],"genre_scores_gemma":[0.9997787,0.000011721359,0.00018265111,0.0000044201815,0.000008082952,0.0000018234562,0.000009887021,2.5919778e-7,0.0000024943668],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995501,0.000045183693,0.00017214958,0.00008632103,0.000103640865,0.00004257633],"domain_scores_gemma":[0.999702,0.00007351445,0.00015165917,0.000042617423,0.000017054756,0.000013171362],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000079267,0.000039614886,0.00009566533,0.0000049059877,0.00001904055,0.0000025527422,0.000060208207,0.00003407472,0.000035749847],"category_scores_gemma":[0.000041902003,0.00001621578,0.000015272333,0.000038779726,0.000041022497,0.000075053766,0.0000311143,0.000016341404,4.782596e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000024441142,0.00004366188,0.043731496,0.000021700753,0.0000015277536,9.048283e-9,0.000039590966,0.0025779605,0.94539344,0.000067085784,6.513502e-7,0.008098439],"study_design_scores_gemma":[0.0000625136,0.000314798,0.36019015,0.00003061613,0.0000018714993,1.4585574e-7,0.000038030754,0.00073585863,0.6385176,0.00005851503,0.000022855587,0.000027048882],"about_ca_topic_score_codex":0.000087423025,"about_ca_topic_score_gemma":0.00002085417,"teacher_disagreement_score":0.31645864,"about_ca_system_score_codex":0.0000065805793,"about_ca_system_score_gemma":3.5894868e-7,"threshold_uncertainty_score":0.06612603},"labels":[],"label_agreement":null},{"id":"W2036039366","doi":"10.1021/jf100372b","title":"Investigation of the Colloidal Interactions at Play in Combined Acidification and Rennet of Different Heat-Treated Milks","year":2010,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Rennet; Colloid; Chemistry; Food science; Environmental chemistry; Casein; Organic chemistry","score_opus":0.014255971184758407,"score_gpt":0.19181924637685438,"score_spread":0.17756327519209597,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2036039366","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99890447,0.000096621894,2.6445269e-8,0.00073879526,0.00007587399,0.00009922014,0.000019413985,0.0000027990511,0.000062760744],"genre_scores_gemma":[0.9998004,0.000022833556,0.0000073011583,0.0000051586576,0.000075416894,0.0000032090409,0.000010749368,4.0751516e-7,0.00007452673],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992926,0.00003211424,0.00037560845,0.000085566964,0.00014034247,0.00007372885],"domain_scores_gemma":[0.9993634,0.00007061863,0.00035737324,0.0000351577,0.00011630569,0.000057125562],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009606025,0.00008787255,0.00018610382,0.000006212029,0.000059997743,0.0000134908205,0.00012288788,0.00008540567,0.000013740159],"category_scores_gemma":[0.000040760446,0.000025373845,0.00005707527,0.00012514922,0.000091061396,0.00007578782,0.000053062733,0.00019975408,7.472043e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002669424,0.000028773684,0.058633488,0.000022251468,0.00001551842,9.2852304e-8,0.00013796393,7.584749e-7,0.940926,0.0000071739655,0.00005494267,0.00014631491],"study_design_scores_gemma":[0.00014327712,0.00011285062,0.4696509,0.00005173971,0.000008532166,0.000046552934,0.00018376333,0.0000017890617,0.52970487,0.000042883396,0.000020477833,0.000032379383],"about_ca_topic_score_codex":0.00003598745,"about_ca_topic_score_gemma":0.0003607467,"teacher_disagreement_score":0.41122115,"about_ca_system_score_codex":0.000021269761,"about_ca_system_score_gemma":0.0000040692826,"threshold_uncertainty_score":0.10347154},"labels":[],"label_agreement":null},{"id":"W2036150592","doi":"10.1111/j.1365-2621.2003.tb05716.x","title":"Selective Precipitation of Lysozyme from Egg White Using AOT","year":2003,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Lysozyme; Pulmonary surfactant; Acetone; Egg white; Chemistry; Chromatography; Precipitation; Molar ratio; Biochemistry; Catalysis","score_opus":0.04506052957711461,"score_gpt":0.2617023343712868,"score_spread":0.21664180479417222,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2036150592","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99818367,0.000289035,0.00015167854,0.00007881047,0.0003604671,0.00010039563,0.00000865952,0.0000047739613,0.000822537],"genre_scores_gemma":[0.9979646,0.000004662719,0.0018799995,0.000019522819,0.00011679802,7.0106495e-7,2.085279e-7,4.8859675e-7,0.000013018187],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99844944,0.00013005668,0.00041528593,0.0001565677,0.0006566764,0.0001919665],"domain_scores_gemma":[0.99856895,0.00011045336,0.0006415956,0.000049983846,0.00053370785,0.000095282034],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013024245,0.00007954785,0.00019339295,0.000045864475,0.0001331085,0.0000564382,0.00042842093,0.000045124118,0.000040802854],"category_scores_gemma":[0.00051651994,0.00003086316,0.000079734826,0.0008955965,0.00017027423,0.0005301751,0.00002841441,0.00013192787,0.0000023235987],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000013801526,0.000038827322,0.004825206,0.0000017325489,0.000009634081,7.5818275e-7,0.00035119127,0.000096037445,0.99272454,0.0001786354,0.00001870251,0.0017409073],"study_design_scores_gemma":[0.00021664161,0.0019526633,0.08212299,0.000119251876,0.000018115505,0.000059579776,0.00086499174,0.00021274017,0.90891623,0.0049284347,0.00043241403,0.00015592274],"about_ca_topic_score_codex":0.000040596038,"about_ca_topic_score_gemma":0.000047239097,"teacher_disagreement_score":0.08380831,"about_ca_system_score_codex":0.00008539386,"about_ca_system_score_gemma":0.00010799302,"threshold_uncertainty_score":0.12585633},"labels":[],"label_agreement":null},{"id":"W2036278758","doi":"10.1002/jsfa.1173","title":"Comparison between reconstituted and fresh skim milk chemical and electrochemical acidifications","year":2002,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Hydro-Québec; Collège Shawinigan; Agriculture and Agri-Food Canada; Université Laval; Institut de Technologie Agroalimentaire","funders":"Novalait","keywords":"Chemistry; Skimmed milk; Salt (chemistry); Chemical composition; Electrochemistry; Precipitation; Composition (language); Food science; Organic chemistry; Electrode","score_opus":0.03338106811402652,"score_gpt":0.23701121379734152,"score_spread":0.203630145683315,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2036278758","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99506557,0.0017800579,0.0000013943516,0.0027685154,0.000059936003,0.00010315141,0.0000109034445,0.00000500696,0.00020543624],"genre_scores_gemma":[0.9995108,0.00009225429,0.00017184397,0.000018694473,0.00018552496,0.0000010845737,5.7812883e-7,3.2855274e-7,0.000018888102],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990131,0.00003552374,0.00031455985,0.00015959362,0.0003111123,0.00016608143],"domain_scores_gemma":[0.99927276,0.0000802953,0.0003193427,0.00004653497,0.00014472802,0.00013635436],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031448374,0.000096674754,0.00023542409,0.000015112311,0.00024459668,0.00007396072,0.00038650943,0.00008398779,0.000008019869],"category_scores_gemma":[0.000155904,0.0000278227,0.00005419705,0.00039867597,0.00055845286,0.00019410047,0.00010215511,0.0002319593,3.3856094e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000028135075,0.000030094216,0.0022539662,0.0000052763894,0.000010089435,1.426303e-7,0.00009206588,1.6437791e-7,0.99385667,0.00013000659,0.0005696147,0.0030490854],"study_design_scores_gemma":[0.00015109379,0.00032278078,0.03439121,0.00008909638,0.000032378925,0.00021992743,0.0003968247,0.000018726061,0.96307385,0.0005175898,0.00067478436,0.00011176051],"about_ca_topic_score_codex":0.0000037793875,"about_ca_topic_score_gemma":0.0000071798454,"teacher_disagreement_score":0.032137245,"about_ca_system_score_codex":0.000014946592,"about_ca_system_score_gemma":0.00000789267,"threshold_uncertainty_score":0.20576428},"labels":[],"label_agreement":null},{"id":"W2036832060","doi":"10.1021/jf800897s","title":"Protein Recovery in Soymilk and Various Soluble Fractions as a Function of Genotype Differences, Changes during Heating, and Homogenization","year":2008,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Agriculture and Agri-Food Canada","funders":"","keywords":"Homogenization (climate); Food science; Genotype; Chemistry; Chromatography; Biology; Biochemistry","score_opus":0.015745052107151568,"score_gpt":0.1821985727328782,"score_spread":0.16645352062572663,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2036832060","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973317,0.0021376288,0.0000010006238,0.00024276835,0.000042640622,0.00011964222,0.000005559415,0.0000075361804,0.00011151528],"genre_scores_gemma":[0.9990043,0.0005295066,0.000040735293,0.0000065744175,0.00019714616,0.0000064832548,0.0000045363936,7.6000634e-7,0.0002099767],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9993056,0.000024674762,0.00026620904,0.00013246493,0.00015193367,0.000119137374],"domain_scores_gemma":[0.9994831,0.000027948749,0.00029646428,0.000021336018,0.000100584875,0.00007052965],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000084928986,0.00010889208,0.00020970654,0.000012038484,0.00015408026,0.000027181497,0.00005702664,0.00010954759,0.000015599848],"category_scores_gemma":[0.000038181945,0.000042478903,0.00003114817,0.00013619933,0.000049792696,0.00015993351,0.000042066087,0.0001551658,1.8977134e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005079052,0.00004429197,0.0077094384,0.000065602384,0.000027276443,0.0000023577431,0.00015632305,0.0000026939551,0.9883936,0.0000027194355,0.000010026459,0.003534864],"study_design_scores_gemma":[0.00040825817,0.0011078172,0.8257505,0.00020513804,0.000021371658,0.0008933861,0.00090837793,0.000003680878,0.1702599,0.00018340474,0.000096837546,0.00016131617],"about_ca_topic_score_codex":0.000090924514,"about_ca_topic_score_gemma":0.0001447394,"teacher_disagreement_score":0.8181337,"about_ca_system_score_codex":0.000021570846,"about_ca_system_score_gemma":0.000008215413,"threshold_uncertainty_score":0.17322393},"labels":[],"label_agreement":null},{"id":"W2037100086","doi":"10.1016/j.lwt.2009.05.002","title":"Effect of high pressure treatment on thermal and rheological properties of lentil flour slurry","year":2009,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":50,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Polymer Source (Canada)","funders":"","keywords":"Rheology; Slurry; Starch gelatinization; Materials science; Water content; Moisture; Starch; Fourier transform infrared spectroscopy; Differential scanning calorimetry; Viscoelasticity; Rheometry; Dispersion (optics); Retrogradation (starch); Analytical Chemistry (journal); Chemistry; Food science; Composite material; Chemical engineering; Chromatography; Amylose; Thermodynamics","score_opus":0.01997720558433042,"score_gpt":0.213208772441067,"score_spread":0.1932315668567366,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2037100086","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99781275,0.0009381778,8.9744724e-8,0.00026528517,0.00004286957,0.00030492508,0.00001119177,0.000020222893,0.0006044985],"genre_scores_gemma":[0.99955595,0.000015881897,0.000004781918,0.000016780332,0.00006514402,0.0000123557,0.0000019116142,3.0382907e-7,0.0003269023],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993731,0.00014239989,0.00012727283,0.00013805248,0.0001152031,0.000103979735],"domain_scores_gemma":[0.9997944,0.000053563745,0.000063077416,0.000048009137,0.000014988777,0.000025964917],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000083253726,0.00009205403,0.00021495819,0.0000044598523,0.00004044844,0.000007089786,0.00009498794,0.00006924382,0.000036371224],"category_scores_gemma":[0.00002201162,0.000023285824,0.000048846465,0.0000407707,0.000055057233,0.000026234158,0.000019264024,0.00003336361,0.0000031750242],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002669527,0.00011291203,0.0017339527,0.000022201517,0.000020624364,0.0000016245393,0.000053090243,0.000009428219,0.8883668,0.00031443816,0.000018711997,0.10907923],"study_design_scores_gemma":[0.00024671952,0.010781699,0.06665432,0.00006286012,0.000020040143,0.0000028220368,0.000015321357,0.00002019257,0.9213845,0.000050954397,0.0006926097,0.000067939196],"about_ca_topic_score_codex":0.00016043932,"about_ca_topic_score_gemma":0.000008565138,"teacher_disagreement_score":0.109011285,"about_ca_system_score_codex":0.000004892012,"about_ca_system_score_gemma":6.4630774e-7,"threshold_uncertainty_score":0.09495683},"labels":[],"label_agreement":null},{"id":"W2038562683","doi":"10.1002/bip.10423","title":"Molecular mechanisms of Fe<sup>2+</sup>‐induced β‐lactoglobulin cold gelation","year":2003,"lang":"en","type":"article","venue":"Biopolymers","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":103,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Chemistry; van der Waals force; Fourier transform infrared spectroscopy; Molecule; Rheology; Globular protein; Hydrophobe; Infrared spectroscopy; Crystallography; Hydrophobic effect; Chemical engineering; Organic chemistry; Thermodynamics","score_opus":0.022359837948527164,"score_gpt":0.21923655431145886,"score_spread":0.1968767163629317,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2038562683","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99475914,0.00026776764,0.0001527538,0.00022588977,0.0001542758,0.00036636443,0.000021905033,0.00006143675,0.00399044],"genre_scores_gemma":[0.9994522,0.0000036986141,0.00019247699,0.000107736436,0.000039755636,0.000021160577,0.0000123541495,0.0000019038315,0.00016871167],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99868566,0.0001633464,0.000290888,0.0002784912,0.0003128827,0.00026874657],"domain_scores_gemma":[0.99954253,0.000048260146,0.00015411492,0.000105461695,0.000050609287,0.00009904492],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027824545,0.00015569369,0.00020475645,0.00001996672,0.000090201414,0.000023580666,0.00022225952,0.00017725698,0.00024427034],"category_scores_gemma":[0.000069428395,0.000069283196,0.00011888268,0.0003290916,0.00004222278,0.00007628386,0.000030160472,0.00008272213,0.00006328751],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000008020179,0.000048220714,0.00010786716,0.0000053622507,0.000017941818,0.0000028939671,0.00002646463,0.000014355406,0.9760495,0.021047382,0.00003557971,0.0026364147],"study_design_scores_gemma":[0.00014965952,0.00025604194,0.00027536668,0.000017182436,0.0000111628115,0.0000047972085,0.0003603092,0.00010428974,0.9957139,0.0007565014,0.0021724785,0.0001783151],"about_ca_topic_score_codex":0.0002876013,"about_ca_topic_score_gemma":0.000014644438,"teacher_disagreement_score":0.02029088,"about_ca_system_score_codex":0.00003639027,"about_ca_system_score_gemma":0.000015406462,"threshold_uncertainty_score":0.2825287},"labels":[],"label_agreement":null},{"id":"W2038741803","doi":"10.1039/c2sm27540f","title":"Colloidal properties of concentrated heated milk","year":2013,"lang":"en","type":"article","venue":"Soft Matter","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Micelle; Casein; Chemistry; Rheology; Colloid; Whey protein; Viscosity; Chemical engineering; Dynamic light scattering; Denaturation (fissile materials); Rheometry; Volume fraction; Chromatography; Thermodynamics; Nanoparticle; Food science; Organic chemistry; Aqueous solution; Nuclear chemistry; Physical chemistry; Polymer","score_opus":0.020260698138557905,"score_gpt":0.1794613429369452,"score_spread":0.1592006447983873,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2038741803","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963062,0.0001496331,6.8334333e-7,0.0016651228,0.00008883917,0.00038596755,0.000008081802,0.00004482781,0.0013506535],"genre_scores_gemma":[0.99765533,9.616386e-7,0.000011761912,0.00049073965,0.00006292578,0.000050108036,0.000005957473,6.9974726e-7,0.0017215181],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993426,0.00004910468,0.00018385578,0.0001274147,0.00012207184,0.00017493677],"domain_scores_gemma":[0.9997549,0.000016082104,0.000056584566,0.00004393163,0.00008744278,0.000041027368],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.000057409816,0.00007888825,0.0001310329,0.000004113768,0.000045209614,0.00003401343,0.00015637522,0.0000577782,0.0026976843],"category_scores_gemma":[0.000010214383,0.00002450549,0.000037185153,0.00010496257,0.000057228506,0.00008752224,0.000035850422,0.000045410045,0.0012966755],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000006245735,0.000021174175,0.017808551,0.000011869162,0.000007857968,2.772438e-7,0.000047419144,3.8769497e-7,0.9727815,0.0000051711213,0.008379192,0.00093036133],"study_design_scores_gemma":[0.000137312,0.0001265097,0.06770304,0.00006356572,0.000004049145,0.0000052000396,0.00020930066,0.000036072954,0.9245256,0.00007596992,0.006956138,0.00015723569],"about_ca_topic_score_codex":0.0010350542,"about_ca_topic_score_gemma":0.000033092812,"teacher_disagreement_score":0.049894486,"about_ca_system_score_codex":0.000010238051,"about_ca_system_score_gemma":0.000004130482,"threshold_uncertainty_score":0.9994809},"labels":[],"label_agreement":null},{"id":"W2039293516","doi":"10.1021/jf803562q","title":"Effect of Dynamic High Pressure Homogenization on the Aggregation State of Soy Protein","year":2009,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":163,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Homogenization (climate); Soy protein; Chemistry; Chromatography; Denaturation (fissile materials); Soybean Proteins; Food science; Nuclear chemistry","score_opus":0.0046835121801879044,"score_gpt":0.18388729045447677,"score_spread":0.17920377827428888,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2039293516","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982359,0.00063399744,9.3711566e-7,0.00073522155,0.000028448407,0.00023217581,0.00002606945,0.0000061953997,0.00010107559],"genre_scores_gemma":[0.9997072,0.00002978819,0.000010533558,0.000007447424,0.00010484506,0.0000030508281,0.000008613569,5.0383625e-7,0.0001279684],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990663,0.00008060772,0.00036628195,0.000096626856,0.0002885161,0.00010170073],"domain_scores_gemma":[0.99897224,0.00008758714,0.0006738589,0.000040814168,0.00018203573,0.000043488326],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029557297,0.00012149875,0.00023882197,0.0000051190636,0.00006276111,0.000021297661,0.00019097653,0.0000724696,0.000013549327],"category_scores_gemma":[0.00007755245,0.000030720425,0.00010159675,0.00015296419,0.00003973548,0.00008861664,0.000017826254,0.0001468798,3.2175907e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007806898,0.000041800144,0.00005860735,0.000066829496,0.000041801726,3.7647723e-7,0.000038589387,0.000031709365,0.9681925,0.000013231686,0.000036540856,0.03139991],"study_design_scores_gemma":[0.0002020949,0.0030818046,0.037448402,0.00024077926,0.00003443854,0.000032517444,0.000059258386,0.000008361108,0.9585592,0.00021137863,0.00004510368,0.00007664156],"about_ca_topic_score_codex":0.00000482033,"about_ca_topic_score_gemma":0.0000022797403,"teacher_disagreement_score":0.037389793,"about_ca_system_score_codex":0.000013436749,"about_ca_system_score_gemma":0.0000043423333,"threshold_uncertainty_score":0.12527426},"labels":[],"label_agreement":null},{"id":"W2039539071","doi":"10.1007/s11483-010-9150-7","title":"Phase Behavior of Whey Protein Aggregates/κ-Carrageenan Mixtures: Experiment and Theory","year":2010,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Whey protein isolate; Radius of gyration; Phase (matter); Phase boundary; Materials science; Viscosity; Whey protein; Biopolymer; Analytical Chemistry (journal); Chemical engineering; Thermodynamics; Chemistry; Chromatography; Polymer; Composite material; Organic chemistry; Physics","score_opus":0.017583209889024953,"score_gpt":0.24535649068240345,"score_spread":0.2277732807933785,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2039539071","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998097,0.00042902146,0.0000029748296,0.00008013348,0.00017925231,0.0007688093,0.00011485613,0.000054669916,0.000273277],"genre_scores_gemma":[0.99925077,0.0000044804588,0.00014422309,0.000020209554,0.00029523796,0.00017891242,0.000021874836,0.0000021720023,0.000082090286],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989817,0.000069952315,0.00022840236,0.00028274045,0.00021649321,0.00022070439],"domain_scores_gemma":[0.999509,0.00003156202,0.00016209287,0.00013678544,0.000061359504,0.00009922579],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019040039,0.00017314812,0.00021331548,0.000009726465,0.00011051603,0.000039432744,0.00026861043,0.0001265315,0.000056446803],"category_scores_gemma":[0.000025364998,0.00006743417,0.00008352509,0.00013815434,0.00016406186,0.00009118244,0.00010269263,0.00017254594,0.000009902223],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000365142,0.00043595603,0.000051436444,0.000012220374,0.000014074266,0.0000018599064,0.00015090896,1.3629428e-8,0.9202817,0.0030463408,0.000008312696,0.07596065],"study_design_scores_gemma":[0.00036847763,0.002117577,0.00032569928,0.000028073298,0.000014439591,0.0000046042287,0.00020842024,0.0000025808506,0.99308944,0.0021997115,0.0014575319,0.0001834305],"about_ca_topic_score_codex":0.00005532251,"about_ca_topic_score_gemma":0.000047760324,"teacher_disagreement_score":0.07577722,"about_ca_system_score_codex":0.000007083349,"about_ca_system_score_gemma":0.000007968793,"threshold_uncertainty_score":0.27498856},"labels":[],"label_agreement":null},{"id":"W2039650488","doi":"10.1016/j.foodhyd.2014.06.012","title":"Interfacial rheological and wetting properties of deamidated barley proteins","year":2014,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Deamidation; Rheology; Surface tension; Wetting; Chemistry; Contact angle; Chemical engineering; Elastic modulus; Materials science; Chromatography; Composite material; Thermodynamics; Organic chemistry","score_opus":0.020447225071610085,"score_gpt":0.18157385796075343,"score_spread":0.16112663288914333,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2039650488","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966106,0.00024391674,0.000032720964,0.00026067803,0.00007772395,0.0008926509,0.000010914281,0.000108512184,0.0017623125],"genre_scores_gemma":[0.99931204,0.0000035424064,0.00011996505,0.00005268341,0.00019478002,0.0001537103,0.0000045511883,0.0000016170015,0.00015712006],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986473,0.00018106708,0.00035317763,0.0003154631,0.00022276025,0.00028028036],"domain_scores_gemma":[0.99958265,0.000048887327,0.00014145505,0.000077379525,0.0000625474,0.000087098175],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044688824,0.00016817733,0.00030350132,0.000017170292,0.00016156999,0.000045423214,0.0002911462,0.00015416162,0.00005398961],"category_scores_gemma":[0.00019019356,0.00006138776,0.000063481035,0.0001907575,0.00016180385,0.00010549786,0.00021316999,0.00013562277,0.00001722453],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000055428132,0.00005650295,0.0029149866,0.000034786062,0.000019457668,3.4106054e-7,0.00011545005,0.0000025531783,0.9755806,0.00081077474,0.000021212747,0.020387953],"study_design_scores_gemma":[0.0005793244,0.0060409196,0.012722495,0.00028895892,0.000020393887,0.000026525895,0.0003302867,0.0011460184,0.9639852,0.0010800995,0.013269264,0.00051052717],"about_ca_topic_score_codex":0.000105032144,"about_ca_topic_score_gemma":0.00020617967,"teacher_disagreement_score":0.019877426,"about_ca_system_score_codex":0.000015791373,"about_ca_system_score_gemma":0.000006779854,"threshold_uncertainty_score":0.250332},"labels":[],"label_agreement":null},{"id":"W2040124291","doi":"10.3390/foods2040444","title":"Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties","year":2013,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":28,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Université Laval","funders":"National Institutes of Health; Ministère de l'Agriculture et de l'Alimentation; Ministry of Agriculture - Saskatchewan; Université Laval","keywords":"Chemistry; Skimmed milk; Food science; Whey protein; Whey protein isolate; Confocal laser scanning microscopy; Casein; Protein aggregation; Sodium Caseinate; Chromatography; Biochemistry; Biophysics","score_opus":0.021451973629831513,"score_gpt":0.229150548428095,"score_spread":0.2076985747982635,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2040124291","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99609447,0.0012549995,1.051086e-7,0.00064358476,0.00007640834,0.0017098746,0.000016319435,0.00008217256,0.0001220688],"genre_scores_gemma":[0.9990472,0.000009728915,0.000011707822,0.00008016133,0.00012322282,0.00056253787,0.000003150901,0.0000034569161,0.00015884198],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986735,0.000116118645,0.00029574955,0.00033240352,0.0002576483,0.00032461004],"domain_scores_gemma":[0.99943155,0.000037925198,0.00014932155,0.000154136,0.00016915439,0.000057929992],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019938264,0.0002307952,0.0002456118,0.00001760008,0.00030544898,0.00013572218,0.00048186185,0.00013668042,0.00003943523],"category_scores_gemma":[0.000105454485,0.0000667728,0.00005385727,0.00024340187,0.00017776042,0.00024954096,0.0001416323,0.00023338689,0.000015521236],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000050678584,0.00005306935,0.010205936,0.000110577246,0.00001816772,0.0000017957101,0.0009616927,0.000012698289,0.9805519,0.00001815862,0.000009185682,0.008006166],"study_design_scores_gemma":[0.00019313446,0.0011769232,0.23449726,0.00096754095,0.00001302471,0.00003960941,0.0016122023,0.00008379539,0.76013434,0.0003551306,0.0005397581,0.00038729887],"about_ca_topic_score_codex":0.0003114629,"about_ca_topic_score_gemma":0.000108632936,"teacher_disagreement_score":0.22429132,"about_ca_system_score_codex":0.000022223074,"about_ca_system_score_gemma":0.000012158762,"threshold_uncertainty_score":0.27229157},"labels":[],"label_agreement":null},{"id":"W2040238953","doi":"10.1111/j.1365-2621.2007.01501.x","title":"Effect of cream treatment on phospholipids and protein recovery in butter‐making process","year":2008,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":73,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Chromatography; Sphingomyelin; Phospholipid; Food science; Dilution; Biochemistry; Membrane","score_opus":0.018418895953419733,"score_gpt":0.2805402488255845,"score_spread":0.26212135287216476,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2040238953","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99815685,0.0001925396,0.0000061128876,0.0008419575,0.00023056303,0.00023718308,0.000006154491,0.0000147109595,0.00031392078],"genre_scores_gemma":[0.99979246,0.000032153777,0.00004023335,0.000021970282,0.00007966245,0.000019376927,2.8728357e-7,8.146152e-7,0.0000130411045],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986353,0.000047442772,0.00039448612,0.00020545938,0.0005300522,0.00018725172],"domain_scores_gemma":[0.99917877,0.000094119714,0.00039802413,0.00005435538,0.00023755441,0.000037158054],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006677965,0.00011435447,0.00025086486,0.00034119232,0.000077551274,0.000022683063,0.0007608805,0.00009085725,0.000009592723],"category_scores_gemma":[0.00036708964,0.000045626562,0.00005686008,0.00065416517,0.0004683449,0.00023317616,0.00007481401,0.00015144054,0.0000017106131],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00060596695,0.0003986782,0.02446197,0.000010088453,0.00004616286,0.00010611847,0.0002207193,0.00010520459,0.7353767,0.0006961006,0.0000057133343,0.23796657],"study_design_scores_gemma":[0.0005649038,0.022021914,0.005323829,0.0002959677,0.0000038998924,0.0007158283,0.000107459105,0.00003316998,0.968957,0.0015633097,0.00031061232,0.00010208781],"about_ca_topic_score_codex":0.00002281152,"about_ca_topic_score_gemma":0.00003154365,"teacher_disagreement_score":0.23786448,"about_ca_system_score_codex":0.00018331356,"about_ca_system_score_gemma":0.00005524744,"threshold_uncertainty_score":0.18605973},"labels":[],"label_agreement":null},{"id":"W2040321827","doi":"10.1016/j.ijbiomac.2009.06.013","title":"Design and evaluation of succinylated soy protein tablets as delayed drug delivery systems","year":2009,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":42,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture, Fisheries and Food; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Institutes of Health Research","keywords":"Succinylation; Chemistry; Solubility; Soy protein; Chromatography; Pepsin; Zeta potential; Lysine; Biochemistry; Organic chemistry; Enzyme; Amino acid; Chemical engineering","score_opus":0.04016781439916829,"score_gpt":0.27606182249374717,"score_spread":0.2358940080945789,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2040321827","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9957816,0.0022127992,0.00023525397,0.0008277055,0.00023084471,0.0004913889,0.000017099703,0.00001677329,0.00018656312],"genre_scores_gemma":[0.9991437,0.000102874,0.0004457723,0.000082469836,0.00018829262,0.000009571029,0.000013127364,9.692445e-7,0.000013207517],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99740905,0.00068211945,0.0006886381,0.00019557992,0.0008386077,0.00018598557],"domain_scores_gemma":[0.99768907,0.00018569273,0.0006850442,0.0000440522,0.001297079,0.000099055396],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0021449458,0.00015365519,0.0002957751,0.00004879568,0.000055861485,0.00008420656,0.0005064032,0.00013150077,0.00007646088],"category_scores_gemma":[0.00030488675,0.000060448074,0.00010154308,0.0001235625,0.000073921685,0.00014458268,0.000058586127,0.0001529717,0.0000068716136],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00037495972,0.00012391616,0.00018482101,0.00000202325,0.000093337156,0.00004518268,0.00003362227,0.00023972886,0.9535443,0.00036666443,0.0000560247,0.044935428],"study_design_scores_gemma":[0.0038942224,0.011915202,0.04549309,0.0011515424,0.00019992502,0.0025861086,0.001096648,0.01217689,0.8799285,0.038947858,0.0015495188,0.0010604453],"about_ca_topic_score_codex":0.00013805694,"about_ca_topic_score_gemma":0.0000055874634,"teacher_disagreement_score":0.073615745,"about_ca_system_score_codex":0.000076466975,"about_ca_system_score_gemma":0.00003947917,"threshold_uncertainty_score":0.24650009},"labels":[],"label_agreement":null},{"id":"W2040498979","doi":"10.1016/j.foodres.2012.12.009","title":"Physicochemical and functional properties of protein concentrates from pulses","year":2012,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":185,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Defatting; Emulsion; Chemistry; Food science; Pea protein; Absorption of water; Fractionation; Protein isolate; Protein aggregation; Chromatography; Materials science; Biochemistry; Composite material","score_opus":0.17552738690606262,"score_gpt":0.3039126762142188,"score_spread":0.12838528930815618,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2040498979","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965662,0.0010734377,0.0000016598184,0.00084862614,0.00015429195,0.00024344613,0.000101856844,0.000016349019,0.0009941648],"genre_scores_gemma":[0.99882466,0.000007967246,0.000032570588,0.000011928755,0.00081573706,0.00008540348,0.000047337453,8.1185635e-7,0.00017357273],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987164,0.000108881984,0.00015222248,0.00015124479,0.00063444296,0.000236765],"domain_scores_gemma":[0.99949396,0.00010405342,0.00004358141,0.000035839752,0.00023746173,0.000085082946],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003638906,0.000066570734,0.00009010902,0.000014718791,0.000079493446,0.00004429481,0.00019160261,0.00005311005,0.0004001037],"category_scores_gemma":[0.00020021075,0.000026091473,0.000032357984,0.00008970026,0.00021011091,0.0002007339,0.00016036128,0.00014921419,0.000029323517],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000064440086,0.00011414134,0.006465719,0.000006089905,0.000040307536,1.3594276e-7,0.00007100184,1.3790492e-7,0.9871251,0.0023424323,0.0002646247,0.003505861],"study_design_scores_gemma":[0.00011875657,0.00018041958,0.023320401,0.00007129422,0.0000013593683,0.0000022625886,0.00027825133,0.000035608155,0.96813184,0.0010840766,0.00670396,0.00007176706],"about_ca_topic_score_codex":0.00028252104,"about_ca_topic_score_gemma":0.000029572893,"teacher_disagreement_score":0.018993266,"about_ca_system_score_codex":0.00003114605,"about_ca_system_score_gemma":0.0000121570765,"threshold_uncertainty_score":0.43808547},"labels":[],"label_agreement":null},{"id":"W2040596478","doi":"10.1016/j.jcis.2012.02.021","title":"Phase behaviour of casein micelles and barley beta-glucan polymer molecules in dietary fibre-enriched dairy systems","year":2012,"lang":"en","type":"article","venue":"Journal of Colloid and Interface Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Micelle; Casein; Chemistry; Flocculation; Volume fraction; Chromatography; Skimmed milk; Phase (matter); Beta-glucan; Polysaccharide; Colloid; Chemical engineering; Glucan; Food science; Organic chemistry; Aqueous solution","score_opus":0.02631046423802316,"score_gpt":0.28111876891665544,"score_spread":0.2548083046786323,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2040596478","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98182917,0.017275302,0.0000063437565,0.0001954152,0.00034911203,0.00015591284,0.000017409791,0.000004338798,0.00016700002],"genre_scores_gemma":[0.9995979,0.0001308397,0.00005820203,0.00001963038,0.000107244305,0.0000027124781,3.889392e-7,0.0000010846967,0.00008199813],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99847144,0.00010988989,0.00054486946,0.00017043174,0.00039617164,0.0003072022],"domain_scores_gemma":[0.9990878,0.00009328912,0.00040726826,0.00005867721,0.00012440019,0.00022854256],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001328623,0.00013578036,0.0003415007,0.00008356494,0.0001169965,0.00009075225,0.00035141263,0.00006110824,0.000018311464],"category_scores_gemma":[0.000064106294,0.000056687895,0.00005316111,0.00040320677,0.00036329878,0.00064207206,0.0001287989,0.000157846,0.0000010306258],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005900607,0.00017520154,0.01188006,0.00001603339,0.00000878733,0.000002517346,0.00057404913,0.000004735948,0.9855801,0.00003625881,0.00005840424,0.0016048355],"study_design_scores_gemma":[0.0009407456,0.002655973,0.046257466,0.0003108799,0.000036999812,0.00057846436,0.0085797515,0.00031243448,0.9395005,0.000018852397,0.0005194183,0.0002884863],"about_ca_topic_score_codex":0.00044314982,"about_ca_topic_score_gemma":0.00006927111,"teacher_disagreement_score":0.046079583,"about_ca_system_score_codex":0.00004006169,"about_ca_system_score_gemma":0.000039235812,"threshold_uncertainty_score":0.23116653},"labels":[],"label_agreement":null},{"id":"W2040862721","doi":"10.1021/jf060981k","title":"γ-Irradiation Influence on the Structure and Properties of Calcium Caseinate−Whey Protein Isolate Based Films. Part 2. Influence of Polysaccharide Addition and Radiation Treatment on the Structure and Functional Properties of the Films","year":2006,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"","keywords":"Polysaccharide; Calcium; Chemistry; Whey protein; Irradiation; Chemical engineering; Food science; Biochemistry; Organic chemistry","score_opus":0.016047616269409853,"score_gpt":0.17230585427782272,"score_spread":0.15625823800841288,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2040862721","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971527,0.0009183692,5.9403487e-8,0.001330113,0.000022985087,0.00037643377,0.00019028291,0.00000370812,0.000005354663],"genre_scores_gemma":[0.99978846,0.0000316877,0.0000045323354,0.00003531875,0.00009593394,0.0000092197215,0.000006705057,0.0000011570107,0.000026961552],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989799,0.00008165557,0.00038597206,0.00014623004,0.00029660403,0.00010962033],"domain_scores_gemma":[0.99898094,0.0000591002,0.00066074816,0.000060526887,0.00020141888,0.000037259524],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011480599,0.00017458414,0.00021379936,0.00000857978,0.00020226865,0.000045619094,0.00010634483,0.00010881278,0.0000136632425],"category_scores_gemma":[0.00008145984,0.000041717456,0.000055164914,0.00011191673,0.00021895076,0.00015031986,0.000029263698,0.0001686172,3.2756713e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010972923,0.000029604887,0.0010670207,0.00008464713,0.00003425236,1.8892493e-7,0.00013440642,0.00053179223,0.9975972,0.000026745372,0.00003913985,0.0003452491],"study_design_scores_gemma":[0.00018837574,0.00050752505,0.23346515,0.00029867093,0.000026692429,0.00004354845,0.00035743884,0.000035328456,0.7649276,0.00006153006,0.000016410106,0.00007168295],"about_ca_topic_score_codex":0.00013789769,"about_ca_topic_score_gemma":0.00003165804,"teacher_disagreement_score":0.23266958,"about_ca_system_score_codex":0.00002494882,"about_ca_system_score_gemma":0.000020649208,"threshold_uncertainty_score":0.17011885},"labels":[],"label_agreement":null},{"id":"W2041850308","doi":"10.1007/s11947-013-1139-z","title":"Effects of High Pressure and Heat Treatments on Physicochemical and Gelation Properties of Rapeseed Protein Isolate","year":2013,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":159,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Chemistry; Rapeseed; Differential scanning calorimetry; Circular dichroism; Denaturation (fissile materials); Calorimetry; Amino acid; Permeation; Chromatography; Protein secondary structure; High pressure; Protein aggregation; Nuclear chemistry; Food science; Biochemistry","score_opus":0.0066484530787152395,"score_gpt":0.16997540851290582,"score_spread":0.1633269554341906,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2041850308","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9952269,0.0033621357,6.3509873e-7,0.0004984695,0.000010016951,0.00083221,0.000007635093,0.000048013357,0.000013953712],"genre_scores_gemma":[0.99971867,0.00003945377,0.000026063059,0.0000069149487,0.000017103512,0.00015451465,0.0000020970135,0.0000011246709,0.000034062006],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99939257,0.000017118811,0.00015025675,0.00023151559,0.0000811736,0.00012738182],"domain_scores_gemma":[0.99977666,0.00001786148,0.000080485785,0.000043158576,0.000054524382,0.000027303739],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000030001369,0.00012123105,0.00024019217,0.000028124385,0.000052338684,0.000012668418,0.000083939085,0.00019827702,0.0000022552354],"category_scores_gemma":[0.000024326793,0.00004541076,0.000014521069,0.00014714483,0.00022357242,0.0000778267,0.00007474134,0.00006929468,7.742252e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000040035586,0.000085754764,0.0007902155,0.00028675213,0.000042897696,1.5173235e-7,0.00003514456,6.744086e-8,0.9758141,0.0003107459,0.0000013576724,0.022592748],"study_design_scores_gemma":[0.00030187954,0.0024443902,0.009497489,0.00020320748,0.000023290917,0.000004465898,0.00006265321,0.000036421632,0.9850391,0.002274176,0.000024433091,0.00008847213],"about_ca_topic_score_codex":0.00012951891,"about_ca_topic_score_gemma":0.000007767515,"teacher_disagreement_score":0.022504276,"about_ca_system_score_codex":0.0000027862116,"about_ca_system_score_gemma":0.0000021783244,"threshold_uncertainty_score":0.18517971},"labels":[],"label_agreement":null},{"id":"W2042178237","doi":"10.2298/hemind0312617s","title":"Whey protein-derived biomaterials and their use as bioencapsulation and delivery systems","year":2003,"lang":"en","type":"article","venue":"Hemijska industrija","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Nutraceutical; Health benefits; Bioavailability; Whey protein; Food products; Biochemical engineering; Biotechnology; Whey protein isolate; Human health; Chemistry; Food science; Business; Nanotechnology; Biology; Medicine; Materials science; Bioinformatics","score_opus":0.05722116669349488,"score_gpt":0.2084667249904521,"score_spread":0.1512455582969572,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2042178237","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974822,0.000707823,0.0000017197498,0.00018076994,0.00018876459,0.00094774214,0.000052728374,0.000096351425,0.00034191503],"genre_scores_gemma":[0.99926984,0.000035029665,0.000028342198,0.000040239982,0.00013662114,0.00008812818,0.000019811434,0.0000021146714,0.00037987548],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99862874,0.00024063449,0.00031394968,0.00037911342,0.00015179363,0.00028578728],"domain_scores_gemma":[0.9994497,0.00007629927,0.00016082657,0.000094571624,0.00007701182,0.00014160735],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004044262,0.0002171341,0.00026022652,0.000022231221,0.00021922609,0.0003283947,0.000109286826,0.00031186454,0.00006200405],"category_scores_gemma":[0.00016802762,0.00008583017,0.000028716022,0.00018535787,0.000093976654,0.0003004794,0.00006443687,0.00007977266,0.000022028227],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000012360653,0.000019115803,0.003102332,0.000015224717,0.000014215653,0.0000028729164,0.00008069466,3.9389911e-7,0.9934115,0.00025704486,0.00015847324,0.0029257964],"study_design_scores_gemma":[0.00038608935,0.0003992811,0.0080534555,0.00019989118,0.000012001001,0.00016780701,0.0016861523,0.000038444803,0.94525355,0.00022812515,0.04309118,0.00048399364],"about_ca_topic_score_codex":0.0010551867,"about_ca_topic_score_gemma":0.00003055599,"teacher_disagreement_score":0.0481579,"about_ca_system_score_codex":0.00003118534,"about_ca_system_score_gemma":0.000013979537,"threshold_uncertainty_score":0.35000527},"labels":[],"label_agreement":null},{"id":"W2042297077","doi":"10.3168/jds.2007-0932","title":"Effect of Calcium Chloride Addition on Ice Cream Structure and Quality","year":2008,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":42,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Freezing-point depression; Calcium; Differential scanning calorimetry; Freezing point; Casein; Chromatography; Food science; Organic chemistry","score_opus":0.04073721965770648,"score_gpt":0.2905118827326868,"score_spread":0.2497746630749803,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2042297077","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990332,0.00007811247,0.000003586727,0.00015061928,0.00028815673,0.00009634755,0.000032690008,0.000005823012,0.0003114272],"genre_scores_gemma":[0.9996285,0.000010441814,0.00003791853,0.000043072403,0.00025179924,6.4237014e-7,8.888753e-7,3.3486918e-7,0.000026442143],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99853414,0.00014846107,0.00033841218,0.00014917672,0.0006750865,0.00015474686],"domain_scores_gemma":[0.9988833,0.0003474611,0.00044718335,0.00005721267,0.00014861525,0.00011619823],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016204832,0.00008629799,0.0002274323,0.0000317026,0.0002241326,0.000023693081,0.00036288655,0.00004879819,0.000041103234],"category_scores_gemma":[0.0005521639,0.000028094219,0.00006162477,0.00036934143,0.00039901238,0.0003489083,0.000046410012,0.00015866525,0.000001825909],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022285004,0.00003660126,0.008898765,0.000016844422,0.0000047483763,0.000008339895,0.00010351976,0.000011298046,0.9772757,0.00007774452,0.00014878463,0.013194756],"study_design_scores_gemma":[0.00020850575,0.00385824,0.3514663,0.00007253956,0.0000053002977,0.00021371593,0.000048216236,0.000012439554,0.6434311,0.00008275551,0.00051925005,0.000081625665],"about_ca_topic_score_codex":0.00006741881,"about_ca_topic_score_gemma":0.000012536009,"teacher_disagreement_score":0.34256753,"about_ca_system_score_codex":0.00003552449,"about_ca_system_score_gemma":0.000027856795,"threshold_uncertainty_score":0.17238694},"labels":[],"label_agreement":null},{"id":"W2042398151","doi":"10.1016/j.foodres.2014.01.019","title":"The folic acid/β-casein complex: Characteristics and physicochemical implications","year":2014,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":38,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"National Natural Science Foundation of China","keywords":"Casein; Chemistry; Circular dichroism; Sodium dodecyl sulfate; Molecule; Dissociation constant; Sodium; Folic acid; Dissociation (chemistry); Biochemistry; Organic chemistry","score_opus":0.14493584484271793,"score_gpt":0.35510267967437653,"score_spread":0.2101668348316586,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2042398151","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9711123,0.000046178764,0.000024455472,0.023557292,0.00014909955,0.00022919063,0.00013029035,0.00003452629,0.004716679],"genre_scores_gemma":[0.99850017,0.000021451477,0.000038396694,0.00009081922,0.0009357894,0.00010648067,0.0000912349,0.0000010198211,0.00021466828],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99876434,0.00017008856,0.00016297611,0.00020712572,0.00043474959,0.0002607019],"domain_scores_gemma":[0.9989366,0.0005747732,0.00004811102,0.000090989524,0.000257275,0.000092228984],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00078524335,0.00006935887,0.00007693842,0.000013333689,0.0005001435,0.00022131098,0.000575662,0.0000461065,0.000066874934],"category_scores_gemma":[0.0004930271,0.000024899251,0.000036799072,0.00012706242,0.00021828453,0.000058218804,0.00027284058,0.00020998222,0.00007945129],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020224594,0.00005361619,0.0017794917,0.0000028929408,0.000030360527,2.6868602e-7,0.000030160983,5.3751805e-8,0.8361076,0.05665824,0.0063799927,0.0989371],"study_design_scores_gemma":[0.00018535569,0.0005213309,0.2301879,0.000021707287,0.0000026133455,0.000026394877,0.00009909908,0.0010431086,0.019348133,0.017097922,0.731299,0.00016745125],"about_ca_topic_score_codex":0.000035062505,"about_ca_topic_score_gemma":0.000089442285,"teacher_disagreement_score":0.81675947,"about_ca_system_score_codex":0.000037478643,"about_ca_system_score_gemma":0.000007802854,"threshold_uncertainty_score":0.38467503},"labels":[],"label_agreement":null},{"id":"W2042628763","doi":"10.1016/j.colsurfb.2011.12.002","title":"Structural changes of soy proteins at the oil–water interface studied by fluorescence spectroscopy","year":2011,"lang":"en","type":"article","venue":"Colloids and Surfaces B Biointerfaces","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":162,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Soy protein; Chemistry; Tryptophan; Adsorption; Fluorescence spectroscopy; Isothermal microcalorimetry; Fluorescence; Solvent; Protein structure; Protein adsorption; Chromatography; Biophysics; Crystallography; Biochemistry; Organic chemistry; Amino acid","score_opus":0.02989113806381512,"score_gpt":0.2258664055728293,"score_spread":0.19597526750901417,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2042628763","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99182326,0.0050412016,0.0000017814839,0.0009930556,0.00026226213,0.00049034384,0.00015369058,0.00006188271,0.0011725146],"genre_scores_gemma":[0.99642336,0.00032991014,0.0001579888,0.000029065486,0.000049716287,0.00004861794,0.000010173247,0.0000035388935,0.0029476031],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982113,0.0001660531,0.00036182374,0.0004893876,0.00029531642,0.00047608005],"domain_scores_gemma":[0.99938816,0.00007429656,0.00018601574,0.00016917942,0.00008651029,0.00009585547],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040031504,0.00031242913,0.0004030498,0.000014671329,0.00040409155,0.00008125163,0.00060481374,0.000114550225,0.0005214902],"category_scores_gemma":[0.000022751254,0.0000930768,0.00007497262,0.00015374817,0.0005555427,0.00012775739,0.00054161093,0.00014727037,0.000028587996],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015525396,0.000032632848,0.0045900997,0.00003600343,0.000053560754,9.5134817e-7,0.0014576035,6.3570513e-7,0.9892066,0.000014701143,0.0008081483,0.0036438259],"study_design_scores_gemma":[0.00018116884,0.0009948486,0.0030581132,0.000072431074,0.000017126786,0.000008855407,0.0017232721,0.000052877647,0.9895641,0.00006456663,0.0040075434,0.00025508602],"about_ca_topic_score_codex":0.0011518482,"about_ca_topic_score_gemma":0.0028533228,"teacher_disagreement_score":0.0047112913,"about_ca_system_score_codex":0.00004073693,"about_ca_system_score_gemma":0.000005361677,"threshold_uncertainty_score":0.5709952},"labels":[],"label_agreement":null},{"id":"W2042998611","doi":"10.1007/s13594-013-0122-9","title":"Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream","year":2013,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":84,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Ice crystals; Ice cream; Guar gum; Recrystallization (geology); Carboxymethyl cellulose; Chemistry; Stabilizer (aeronautics); Particle size; Chemical engineering; Materials science; Food science; Meteorology; Organic chemistry; Biology; Physics; Sodium","score_opus":0.015319599850575974,"score_gpt":0.22486154408947553,"score_spread":0.20954194423889955,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2042998611","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974226,0.00007868955,0.000098178425,0.001496141,0.000059079055,0.0006784539,0.000016899881,0.000037348826,0.000112658076],"genre_scores_gemma":[0.9994157,0.000013512171,0.00044400283,0.00002293239,0.000017382117,0.000054883487,0.00000850562,5.2178746e-7,0.000022555607],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992353,0.000012113892,0.00019293714,0.00024423268,0.00014468074,0.00017078228],"domain_scores_gemma":[0.99952453,0.00003938953,0.000116212344,0.00006228765,0.00022872398,0.000028862723],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033334515,0.00007064882,0.00011341476,0.00009443717,0.0001418642,0.000037855036,0.0001726359,0.00013790642,0.000012084523],"category_scores_gemma":[0.0003431302,0.00003257052,0.00000813797,0.0009238148,0.0003862625,0.0006112128,0.00007256093,0.00006287583,8.2710943e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00000702692,0.000019726554,0.00087686867,0.000015899768,8.109641e-7,3.7594614e-8,0.000105108185,0.0000022781583,0.95651793,0.0018340745,0.000014623559,0.040605593],"study_design_scores_gemma":[0.0012986496,0.0031012667,0.10937233,0.0001837781,0.000016436352,0.0002037973,0.015364841,0.010017573,0.7785818,0.07312968,0.008124296,0.00060554367],"about_ca_topic_score_codex":0.00033255212,"about_ca_topic_score_gemma":0.00021806984,"teacher_disagreement_score":0.17793614,"about_ca_system_score_codex":0.000029775074,"about_ca_system_score_gemma":0.000017334056,"threshold_uncertainty_score":0.14232002},"labels":[],"label_agreement":null},{"id":"W2043287920","doi":"10.3168/jds.2014-8609","title":"Changes in the physical properties, solubility, and heat stability of milk protein concentrates prepared from partially acidified milk","year":2014,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":51,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"California Dairy Research Foundation; California Polytechnic State University, San Luis Obispo","keywords":"Diafiltration; Solubility; Chemistry; Skimmed milk; Particle size; Chromatography; Ultrafiltration (renal); Calcium; Casein; Food science; Microfiltration; Membrane; Biochemistry; Organic chemistry","score_opus":0.050729298479656425,"score_gpt":0.24574993422807176,"score_spread":0.19502063574841533,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2043287920","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973929,0.00022710243,0.000003970425,0.0017497437,0.00009167661,0.00045154063,0.000012356236,0.000006116591,0.00006457722],"genre_scores_gemma":[0.9996843,0.000005878369,0.0000693112,0.000057862475,0.00016724634,0.000011705609,5.5565556e-7,5.229178e-7,0.0000026331788],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979427,0.00042962268,0.00040366716,0.00025659194,0.0007034231,0.00026403033],"domain_scores_gemma":[0.99912,0.00022275886,0.00025053526,0.00013028063,0.00018200377,0.0000944533],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002971325,0.000113038004,0.00029934378,0.000015409087,0.00015819831,0.00009461094,0.0008164,0.00004327387,0.000011664973],"category_scores_gemma":[0.00061172544,0.00003471839,0.000053550946,0.00035197855,0.00088451547,0.0003301519,0.0001255173,0.00016476915,7.658865e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000089100075,0.00013822946,0.015167837,0.000013955831,0.0000033828314,0.000001012317,0.0018302609,0.0000038229045,0.9791443,0.000030680018,0.000008899636,0.0035685736],"study_design_scores_gemma":[0.00026956378,0.0012336203,0.12051439,0.00014982949,0.0000075379685,0.000009794238,0.0016285529,0.00089935877,0.87381727,0.0010947317,0.00026079125,0.00011455161],"about_ca_topic_score_codex":0.0004884469,"about_ca_topic_score_gemma":0.0016918113,"teacher_disagreement_score":0.10534656,"about_ca_system_score_codex":0.000036380534,"about_ca_system_score_gemma":0.00006841154,"threshold_uncertainty_score":0.32590342},"labels":[],"label_agreement":null},{"id":"W2043467091","doi":"10.1021/jp2083677","title":"Locating the Binding Sites of Folic Acid with Milk α- and β-Caseins","year":2011,"lang":"en","type":"article","venue":"The Journal of Physical Chemistry B","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université du Québec à Trois-Rivières","funders":"","keywords":"Casein; Folic acid; Chemistry; Binding constant; Hydrogen bond; Molecule; Amino acid; Binding site; Biochemistry; Organic chemistry","score_opus":0.036485029068723876,"score_gpt":0.21275890390432256,"score_spread":0.1762738748355987,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2043467091","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987215,0.00019195468,0.0000026019977,0.00016666864,0.000006557628,0.000045307654,0.0000033232257,0.0000037593634,0.00085833773],"genre_scores_gemma":[0.9996395,0.000005391009,0.000020746322,0.000012509751,0.00029419063,9.488746e-7,3.6731234e-7,6.3142426e-7,0.000025720645],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99943966,0.00004486339,0.0001573513,0.000053436535,0.00019937004,0.00010529963],"domain_scores_gemma":[0.9993827,0.00015924124,0.000290977,0.000053786185,0.000071800794,0.00004149158],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031118662,0.00007462795,0.00014162002,0.0000018419499,0.000102006925,0.000011081562,0.00030910908,0.000025162097,0.000021135507],"category_scores_gemma":[0.000042825945,0.00001656578,0.000050446433,0.00010640333,0.00015410388,0.000052499276,0.000053897485,0.00017463899,0.0000013099734],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000039047267,0.00003869043,0.00042689807,0.000013993762,0.000021513173,0.0000015550678,0.00065171404,0.0000012909053,0.9966225,0.000015593494,0.000012219939,0.002154991],"study_design_scores_gemma":[0.000077237164,0.0002389484,0.0022656193,0.000058770987,0.000033679487,0.00010274827,0.0012168224,0.000034607743,0.99564284,0.00022157344,0.00005546251,0.00005167961],"about_ca_topic_score_codex":0.00003240668,"about_ca_topic_score_gemma":0.0000056563417,"teacher_disagreement_score":0.0021033112,"about_ca_system_score_codex":0.000007301426,"about_ca_system_score_gemma":0.000006500394,"threshold_uncertainty_score":0.07845651},"labels":[],"label_agreement":null},{"id":"W2043849896","doi":"10.1007/s11746-011-1818-8","title":"Adsorption of Soy Protein Isolate in Oil‐in‐Water Emulsions: Difference Between Native and Spray Dried Isolate","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Ontario Ministry of Research and Innovation","keywords":"Soy protein; Plant protein; Chemistry; Chromatography; Denaturation (fissile materials); Adsorption; Pea protein; Food science; Electrophoresis; Nuclear chemistry; Organic chemistry","score_opus":0.027062926036057634,"score_gpt":0.22699222115131382,"score_spread":0.19992929511525617,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2043849896","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989586,0.00011294999,0.0000016349256,0.00059823133,0.000029420018,0.000067406814,0.0000069276234,0.0000056335316,0.00021923493],"genre_scores_gemma":[0.9992877,0.00012322288,0.00021238766,0.000054221182,0.0000856839,0.000009032692,6.882069e-7,0.0000018717435,0.00022516646],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986116,0.00016269434,0.0005437714,0.00017351621,0.00026932172,0.00023906324],"domain_scores_gemma":[0.9988317,0.000086431,0.00082434376,0.00008314379,0.00010697376,0.000067395806],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006430499,0.00014481477,0.0004229605,0.000011817784,0.000056898574,0.000016064087,0.00042837215,0.0000790164,0.000015623224],"category_scores_gemma":[0.00008409248,0.000048913014,0.0001974756,0.0002767197,0.00031102166,0.00010711269,0.00015091468,0.00039298946,8.9082346e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000060960643,0.000062766565,0.019593028,0.00002649513,0.000028668786,9.477154e-7,0.002600512,5.193277e-7,0.9663026,0.0000020068833,0.000007453206,0.011314055],"study_design_scores_gemma":[0.00048047947,0.0004084039,0.26037344,0.00048486717,0.000021094724,0.000016572538,0.0024526764,0.000039389855,0.7347872,0.0006112938,0.00010044676,0.00022411313],"about_ca_topic_score_codex":0.00043016393,"about_ca_topic_score_gemma":0.000065657194,"teacher_disagreement_score":0.24078041,"about_ca_system_score_codex":0.00008984676,"about_ca_system_score_gemma":0.00001559334,"threshold_uncertainty_score":0.19946149},"labels":[],"label_agreement":null},{"id":"W2043943510","doi":"10.1111/j.1471-0307.2008.00373.x","title":"An experimental approach for removing caseins from bovine colostrum using anionic polysaccharides","year":2008,"lang":"en","type":"article","venue":"International Journal of Dairy Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Colostrum; Pectin; Polysaccharide; Carrageenan; Chemistry; Casein; Chromatography; Food science; Electrophoresis; Bovine milk; Biochemistry; Antibody; Biology","score_opus":0.048610526004116646,"score_gpt":0.29030187337212715,"score_spread":0.2416913473680105,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2043943510","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969839,0.0004744735,0.0011050083,0.0007053912,0.00044079046,0.0001432577,0.000061460094,0.00005161795,0.000034109584],"genre_scores_gemma":[0.9879611,0.000014659824,0.011162091,0.000098518765,0.0007238666,0.000005441161,0.000024568375,0.000001886179,0.000007853526],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99888515,0.00004087798,0.0004234258,0.00019027409,0.00028603975,0.00017425496],"domain_scores_gemma":[0.99916035,0.000057157235,0.00040764213,0.00006567232,0.00025145884,0.000057701287],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017628733,0.00011724412,0.00021653791,0.00009376479,0.0001406724,0.000033328426,0.0008345363,0.00016868813,0.000050177034],"category_scores_gemma":[0.000081815786,0.00005677274,0.00010773608,0.00012960326,0.000099180346,0.00027119453,0.00007781621,0.00017183456,0.0000013773065],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024435032,0.00025447522,0.005638242,6.6769064e-7,0.00005573821,0.000079916106,0.00006626675,0.000020126485,0.9809917,0.0003412415,0.00006757921,0.012239646],"study_design_scores_gemma":[0.0018850258,0.009022542,0.012034542,0.00012394585,0.00004356754,0.010299751,0.0033383507,0.01133882,0.943206,0.004529731,0.0035475588,0.00063017505],"about_ca_topic_score_codex":0.0001697837,"about_ca_topic_score_gemma":0.000026973896,"teacher_disagreement_score":0.03778576,"about_ca_system_score_codex":0.00014904757,"about_ca_system_score_gemma":0.000032105258,"threshold_uncertainty_score":0.2315125},"labels":[],"label_agreement":null},{"id":"W2044044249","doi":"10.1016/j.idairyj.2006.08.009","title":"Characterization and acid-induced gelation of butter oil emulsions produced from heated whey protein dispersions","year":2006,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":90,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Université Laval","funders":"","keywords":"Syneresis; Emulsion; Whey protein; Whey protein isolate; Flocculation; Homogenization (climate); Chemistry; Chromatography; Shear thinning; Rheology; Chemical engineering; Food science; Materials science; Organic chemistry; Composite material","score_opus":0.01684795131503837,"score_gpt":0.21726358181502603,"score_spread":0.20041563049998767,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2044044249","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9937986,0.00003743317,0.00009419011,0.0049490407,0.000426739,0.00013374358,0.00015902534,0.000027009568,0.0003741938],"genre_scores_gemma":[0.9979544,0.000009239928,0.00012275524,0.00005161499,0.0008741545,0.000015213188,0.00037925923,0.0000017471809,0.00059157476],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998766,0.00010082625,0.00042654338,0.00020061557,0.0003743097,0.00013168273],"domain_scores_gemma":[0.99930835,0.00003055035,0.00030789876,0.000048648737,0.00024322279,0.00006133147],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019216428,0.000113563954,0.0001357926,0.000039511102,0.00018533757,0.00010974788,0.000215144,0.00008833596,0.0003194941],"category_scores_gemma":[0.00007743674,0.000051928124,0.000063488354,0.0001106258,0.000028474085,0.0003713654,0.00006139488,0.00017016017,0.000015220609],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003810207,0.00007349721,0.006785897,0.0000017364307,0.000022896535,0.0000025659167,0.0000627562,0.0000033034353,0.97170657,0.00009951952,0.00007591244,0.021127231],"study_design_scores_gemma":[0.0004277009,0.00014686483,0.39907756,0.00018129434,0.0000134783695,0.00006684331,0.00010553591,0.0003347367,0.59334016,0.0007215525,0.0053867567,0.00019750472],"about_ca_topic_score_codex":0.00050868065,"about_ca_topic_score_gemma":0.00016744714,"teacher_disagreement_score":0.39229167,"about_ca_system_score_codex":0.00005448133,"about_ca_system_score_gemma":0.000011517036,"threshold_uncertainty_score":0.34982365},"labels":[],"label_agreement":null},{"id":"W2044888202","doi":"10.1021/jf030735y","title":"Study of Thermal Aggregation of Oat Globulin by Laser Light Scattering","year":2004,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":62,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Random hexamer; Chemistry; Trimer; Size-exclusion chromatography; Monomer; Dimer; Globulin; Light scattering; Chromatography; Multiangle light scattering; Crystallography; Analytical Chemistry (journal); Scattering; Biochemistry; Polymer; Organic chemistry; Optics; Biology; Enzyme","score_opus":0.012252251490473706,"score_gpt":0.19626428551286082,"score_spread":0.1840120340223871,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2044888202","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986673,0.00056697504,2.4593854e-7,0.0003840166,0.000047819816,0.00010258806,0.000014036653,0.000005743351,0.00021129826],"genre_scores_gemma":[0.9996906,0.000019849404,0.000017341928,0.0000064664755,0.00022193811,0.0000019315685,0.000004191083,6.2277263e-7,0.000037090023],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989985,0.000021727128,0.00047481703,0.000109666325,0.0002803934,0.00011486529],"domain_scores_gemma":[0.9991242,0.000021406871,0.0005891092,0.000034120636,0.00016051905,0.000070637114],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012763063,0.000119734,0.00026663562,0.000004452146,0.000051683193,0.00002024704,0.00020105085,0.00008009993,0.000017721028],"category_scores_gemma":[0.000016559838,0.00003793362,0.00008974067,0.00013001505,0.000032200584,0.00013628366,0.00005057334,0.00012245722,4.959658e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000023284563,0.00026759857,0.0018954828,0.000033423283,0.000057399986,0.0000014875087,0.000251975,0.00003078014,0.99586576,9.337223e-7,0.00006774042,0.0015041193],"study_design_scores_gemma":[0.00052175723,0.0012273871,0.05569493,0.0001345394,0.000026959588,0.00009944614,0.0029701125,1.1283396e-7,0.9391392,0.000021441074,0.00006608827,0.00009803604],"about_ca_topic_score_codex":0.000025810237,"about_ca_topic_score_gemma":0.000012528494,"teacher_disagreement_score":0.056726586,"about_ca_system_score_codex":0.000023902647,"about_ca_system_score_gemma":0.0000050345066,"threshold_uncertainty_score":0.1546888},"labels":[],"label_agreement":null},{"id":"W2045250664","doi":"10.1021/jf021125l","title":"A Semi-Pilot-Scale Procedure for Isolating and Purifying Soybean (<i>Glycine max</i>) Lectin","year":2003,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; Science North","funders":"","keywords":"Lectin; Chromatography; Chemistry; Affinity chromatography; Elution; Glycine; Soybean agglutinin; Column chromatography; Galactosamine; Sugar; Galactose; Biochemistry; Enzyme; Agglutinin; Amino acid","score_opus":0.0185226914379859,"score_gpt":0.20667855927070722,"score_spread":0.1881558678327213,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2045250664","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9958493,0.0022881094,0.000006601572,0.0010013033,0.0000862874,0.0002029016,0.00001207923,0.000019338133,0.0005340603],"genre_scores_gemma":[0.9984046,0.00004222088,0.000549281,0.000042323216,0.00057344016,0.000011466246,0.00000503295,0.0000016731618,0.00036991897],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988818,0.000027549007,0.00042131692,0.00021550538,0.00018572301,0.00026808216],"domain_scores_gemma":[0.9991167,0.00010023595,0.00039635558,0.000039013878,0.0001759544,0.00017171586],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029084814,0.00019731194,0.00030917508,0.0000060421676,0.0002625263,0.00011056523,0.00017308693,0.000120913945,0.000017342447],"category_scores_gemma":[0.000177526,0.00006686938,0.000102525555,0.00014003656,0.00004064212,0.00018116525,0.000048971287,0.00024591255,3.578848e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000032911907,0.00005124732,0.0023416139,0.00013303291,0.000038370075,9.74189e-7,0.000117387455,0.000001341906,0.99538994,0.000009509643,0.000610526,0.0012731642],"study_design_scores_gemma":[0.0015028961,0.0033868547,0.03274731,0.00047857483,0.00010522102,0.0038957638,0.0054464065,0.000013412677,0.9443475,0.0008262824,0.006608386,0.0006413708],"about_ca_topic_score_codex":0.0000036154422,"about_ca_topic_score_gemma":0.000012842986,"teacher_disagreement_score":0.0510424,"about_ca_system_score_codex":0.000025862002,"about_ca_system_score_gemma":0.000010392651,"threshold_uncertainty_score":0.2726854},"labels":[],"label_agreement":null},{"id":"W2045523050","doi":"10.1016/j.biomaterials.2005.03.011","title":"Chitosan/β-lactoglobulin core–shell nanoparticles as nutraceutical carriers","year":2005,"lang":"en","type":"article","venue":"Biomaterials","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":215,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Nanoparticle; Chitosan; Zeta potential; Materials science; Chemical engineering; Nutraceutical; Adsorption; Surface charge; Ionic bonding; Ionic strength; Nuclear chemistry; Aqueous solution; Nanotechnology; Chemistry; Organic chemistry; Ion; Biochemistry; Physical chemistry","score_opus":0.0445896800467625,"score_gpt":0.27080782803598746,"score_spread":0.22621814798922496,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2045523050","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9945862,0.0002500864,2.3478927e-7,0.0013792049,0.0005761714,0.00038682422,0.000086707296,0.0002335951,0.0025009427],"genre_scores_gemma":[0.99808073,0.000012848049,0.00015407703,0.00029793158,0.0012411018,0.000044571276,0.000027253027,0.0000021477476,0.00013933783],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983961,0.00012535846,0.00041559947,0.00034667956,0.0002719542,0.00044431802],"domain_scores_gemma":[0.99947363,0.000071023576,0.00011109306,0.000112359754,0.000024562512,0.0002073122],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.00031791572,0.00019323586,0.00027351212,0.000011046211,0.0001715437,0.00015128459,0.00035144246,0.00017959024,0.0015147885],"category_scores_gemma":[0.00009477772,0.00007454964,0.00008674238,0.00014988823,0.00011498845,0.00013242703,0.00009464098,0.000016438336,0.0014461033],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000055340483,0.00006312225,0.0004679841,0.0000065532577,0.000012944933,0.000006444817,0.000044718912,4.9447084e-7,0.98872334,0.0007875176,0.00034383,0.009487723],"study_design_scores_gemma":[0.00014032412,0.00019196389,0.005431636,0.000018584886,0.000009092562,0.000032387532,0.00008172001,0.000008231291,0.9230528,0.00022282932,0.07060189,0.00020857053],"about_ca_topic_score_codex":0.00020094092,"about_ca_topic_score_gemma":0.000077747136,"teacher_disagreement_score":0.07025806,"about_ca_system_score_codex":0.000029684545,"about_ca_system_score_gemma":0.00001159041,"threshold_uncertainty_score":0.99939793},"labels":[],"label_agreement":null},{"id":"W2046941345","doi":"10.1006/fstl.2000.0646","title":"Microstructural Properties of Heat-set Whey Protein Gels: Effect of pH","year":2000,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Bovine serum albumin; Chemistry; Electron micrographs; Microstructure; Whey protein; Transmission electron microscopy; Micrograph; Chromatography; Scanning electron microscope; Crystallography; Chemical engineering; Materials science; Electron microscope; Nanotechnology; Composite material","score_opus":0.01994560214540147,"score_gpt":0.20879745931044935,"score_spread":0.18885185716504788,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2046941345","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976045,0.0007081991,4.2846164e-8,0.00012893147,0.000049403327,0.0006727949,0.000037998685,0.00003209954,0.00076603476],"genre_scores_gemma":[0.99913114,0.00000522306,0.000020900414,0.000013074954,0.00009409898,0.00004143122,0.0000073182755,8.848655e-7,0.0006859204],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990653,0.00014871608,0.00025519312,0.00016913109,0.00018122465,0.00018043428],"domain_scores_gemma":[0.99976873,0.000019194016,0.00006206402,0.00008023747,0.000033765053,0.000035977373],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012480788,0.00011907406,0.00026575138,0.000006542114,0.000051835472,0.000014677229,0.0002555398,0.00007760366,0.00042861036],"category_scores_gemma":[0.000028046672,0.00003559288,0.00008989389,0.00012507472,0.000103336206,0.000071293856,0.00003408671,0.00006652721,0.000034923694],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001043926,0.000011199629,0.00087261735,0.00007803011,0.000009874597,6.751818e-7,0.0000928782,0.0000021496735,0.96887404,0.0000071155328,0.000055034474,0.029891996],"study_design_scores_gemma":[0.00013863301,0.00077570573,0.005121362,0.0001231557,0.0000048579227,0.000007654126,0.000031938856,0.0000075915013,0.9907586,0.000042694384,0.0028940274,0.00009376325],"about_ca_topic_score_codex":0.001087003,"about_ca_topic_score_gemma":0.000089286936,"teacher_disagreement_score":0.029798234,"about_ca_system_score_codex":0.000011180941,"about_ca_system_score_gemma":0.0000016360005,"threshold_uncertainty_score":0.46929827},"labels":[],"label_agreement":null},{"id":"W2048404030","doi":"10.1007/s13594-014-0200-7","title":"Changes in the physico-chemical properties of casein micelles in the presence of sodium chloride in untreated and concentrated milk protein","year":2014,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":39,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Chemistry; Casein; Micelle; Skimmed milk; Calcium; Viscosity; Turbidity; Chromatography; Sodium; Food science; Aqueous solution; Organic chemistry; Materials science","score_opus":0.019744970593564917,"score_gpt":0.20721780631753142,"score_spread":0.1874728357239665,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2048404030","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99489415,0.00030216415,1.0865117e-7,0.0041488814,0.000010866538,0.00055705477,0.0000037722898,0.000010507973,0.000072472656],"genre_scores_gemma":[0.99984145,0.000019218112,0.000006033623,0.000040914692,0.0000102487975,0.00007724049,7.8124543e-7,3.7162434e-7,0.0000037477737],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990348,0.000103686536,0.00018732893,0.00024041809,0.00020496729,0.00022879282],"domain_scores_gemma":[0.9996625,0.000088438435,0.00008473674,0.00010101035,0.00005058779,0.000012689597],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009979208,0.00008414387,0.00017111632,0.000065014516,0.000056351568,0.00001953012,0.00059693446,0.000086851695,9.120788e-7],"category_scores_gemma":[0.00027844904,0.000026433734,0.0000073347164,0.0014383112,0.0016393278,0.00008152652,0.00010746519,0.00013855797,3.2012764e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022380018,0.000049578695,0.007810479,0.000016440457,6.674832e-7,0.000002431367,0.000756574,2.3283229e-7,0.98340595,0.0010650809,0.0000027428703,0.0068674386],"study_design_scores_gemma":[0.00019636002,0.0002587616,0.009018792,0.00012676253,0.0000013795917,0.000013914713,0.005028522,0.00040065072,0.9837908,0.00092331873,0.00016782113,0.00007292322],"about_ca_topic_score_codex":0.0013725474,"about_ca_topic_score_gemma":0.002650979,"teacher_disagreement_score":0.006794515,"about_ca_system_score_codex":0.000009787094,"about_ca_system_score_gemma":0.000017241182,"threshold_uncertainty_score":0.6040172},"labels":[],"label_agreement":null},{"id":"W2048691768","doi":"10.1016/j.ijbiomac.2014.06.038","title":"Association of lipids with milk α- and β-caseins","year":2014,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université du Québec à Trois-Rivières","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Association (psychology); Chemistry; Food science; Psychology","score_opus":0.01433691963202462,"score_gpt":0.22505961894517945,"score_spread":0.21072269931315482,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2048691768","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997037,0.00013863362,0.00014530616,0.0018895728,0.00018749989,0.000050258448,0.000020484917,0.000007856777,0.0005234063],"genre_scores_gemma":[0.99889565,0.00007621238,0.00048419795,0.00014226398,0.0003634681,0.0000014915997,0.0000052678806,5.8495624e-7,0.000030845917],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99895704,0.0001481147,0.0003338388,0.00010457759,0.0003516004,0.000104831495],"domain_scores_gemma":[0.9987103,0.00030920043,0.00052248064,0.000023304814,0.00037833062,0.000056411678],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005377237,0.00008320072,0.00019640855,0.000020739131,0.000028009736,0.000034354387,0.00030100858,0.00008931782,0.000056303314],"category_scores_gemma":[0.00037005704,0.000027054757,0.000071207105,0.00006238658,0.00006383831,0.00006191899,0.00005964641,0.00010326928,0.000003014077],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026925493,0.00014704483,0.10168488,0.000004232269,0.00020398713,0.000024542074,0.000041026655,0.000006032151,0.79935867,0.0015654586,0.00019824968,0.096496604],"study_design_scores_gemma":[0.0020364884,0.008685076,0.7247716,0.0003898203,0.00006949307,0.0009785603,0.00041203346,0.00014397893,0.18853158,0.009280275,0.06414879,0.00055226206],"about_ca_topic_score_codex":0.000026735934,"about_ca_topic_score_gemma":0.000030078108,"teacher_disagreement_score":0.62308675,"about_ca_system_score_codex":0.000031470914,"about_ca_system_score_gemma":0.000005316847,"threshold_uncertainty_score":0.1103261},"labels":[],"label_agreement":null},{"id":"W2049393474","doi":"10.1007/s13594-011-0032-7","title":"Rennet coagulation properties of milk in the presence of oil droplets stabilised by a combination of sodium caseinate and whey protein isolate","year":2011,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Rennet; Whey protein isolate; Whey protein; Oil droplet; Casein; Chemistry; Emulsion; Sodium Caseinate; Skimmed milk; Rheology; Food science; Protein aggregation; Micelle; Coagulation; Chromatography; Chemical engineering; Materials science; Organic chemistry; Biochemistry","score_opus":0.027710982884563064,"score_gpt":0.20119313914195794,"score_spread":0.17348215625739488,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2049393474","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99850065,0.000307353,0.0000013532665,0.00071486994,0.000015112108,0.00031895912,0.00001143783,0.000012627895,0.00011766437],"genre_scores_gemma":[0.99988776,0.000019318884,0.000033906,0.0000053367226,0.0000017083469,0.000035652203,0.0000010223381,3.7705271e-7,0.000014885014],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991338,0.000066077984,0.00024811548,0.00019713506,0.00021564243,0.00013922619],"domain_scores_gemma":[0.99951166,0.000019985118,0.00019304152,0.000095421485,0.00016598523,0.000013931801],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000872891,0.00006575895,0.00014893853,0.00006704133,0.000075134674,0.000008136716,0.00034842073,0.00008284946,0.0000024141602],"category_scores_gemma":[0.00020581593,0.000024865378,0.000008823826,0.0007570359,0.0014128757,0.00018976351,0.000108651075,0.00006798438,1.6308904e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002227498,0.00006692545,0.004221889,0.000038165064,0.0000011752128,4.25653e-7,0.00072250125,5.5718154e-8,0.98215294,0.0013208406,0.0000061285377,0.011446704],"study_design_scores_gemma":[0.00020965253,0.0008887717,0.016450437,0.000094497016,0.0000030997712,0.0000093691115,0.0017332466,0.00053665816,0.976443,0.0034788896,0.00007361942,0.00007874124],"about_ca_topic_score_codex":0.0009830411,"about_ca_topic_score_gemma":0.00024529433,"teacher_disagreement_score":0.012228547,"about_ca_system_score_codex":0.0000071326554,"about_ca_system_score_gemma":0.00001760097,"threshold_uncertainty_score":0.52057993},"labels":[],"label_agreement":null},{"id":"W2049641358","doi":"10.3109/02652048.2014.913723","title":"Preparation of a novel rape pollen shell microencapsulation and its use for protein adsorption and pH-controlled release","year":2014,"lang":"en","type":"article","venue":"Journal of Microencapsulation","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Department of Environment and Conservation","funders":"","keywords":"Adsorption; Scanning electron microscope; Chemical engineering; Hydrothermal carbonization; Hydrothermal circulation; Materials science; Pollen; Bovine serum albumin; Carbonization; Chromatography; Controlled release; Nuclear chemistry; Chemistry; Nanotechnology; Organic chemistry; Botany; Composite material","score_opus":0.029518791453416897,"score_gpt":0.2559552883692571,"score_spread":0.22643649691584017,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2049641358","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99640286,0.00042369738,0.0014221142,0.00028037778,0.00007832047,0.0013469653,0.000026244437,0.000010159859,0.0000092802575],"genre_scores_gemma":[0.9980416,0.000036730242,0.0015366498,0.000019879522,0.0002558413,0.000023136346,0.000021097774,0.0000024819763,0.00006253523],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985044,0.00015974825,0.0007747536,0.00019142637,0.00022089334,0.00014878839],"domain_scores_gemma":[0.99797654,0.0001669612,0.001167078,0.000050336002,0.0005615279,0.00007757266],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009945503,0.00015010753,0.00038742297,0.00006831616,0.00009482438,0.00007937717,0.00009030648,0.00012598578,0.000009415359],"category_scores_gemma":[0.00053842174,0.00006982463,0.00013721145,0.0001290211,0.000029181754,0.0006491228,0.000023158229,0.00008722668,6.700971e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0013090968,0.00008542494,0.0006524756,0.00003666387,0.000031380372,1.14417645e-7,0.00010355415,0.00022045635,0.9924698,0.00022993465,0.000029492292,0.004831613],"study_design_scores_gemma":[0.02106282,0.00797318,0.22301945,0.0008561401,0.0003365436,0.00025681846,0.0001994411,0.18101394,0.55947196,0.002164634,0.0028996062,0.0007454287],"about_ca_topic_score_codex":0.00004253589,"about_ca_topic_score_gemma":0.000031652617,"teacher_disagreement_score":0.4329978,"about_ca_system_score_codex":0.000043153574,"about_ca_system_score_gemma":0.000016815533,"threshold_uncertainty_score":0.28473657},"labels":[],"label_agreement":null},{"id":"W2050506077","doi":"10.1007/s13228-015-0038-3","title":"A Better Understanding of the Factors Affecting In vitro Lipolysis Using Static Mono-compartmental Models","year":2015,"lang":"en","type":"article","venue":"Food Digestion","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; European Cooperation in Science and Technology; Canola Council of Canada","keywords":"Lipolysis; Chemistry; Titration; Digestion (alchemy); In vitro; Emulsion; Chromatography; Fatty acid; Calcium; Kinetics; Biochemistry; Food science; Organic chemistry; Adipose tissue","score_opus":0.20828203518589894,"score_gpt":0.26309579313920933,"score_spread":0.054813757953310394,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2050506077","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99908745,0.00003864388,0.00021822084,0.00011658341,0.000117576215,0.0002772396,0.000017458475,0.000019862035,0.00010698297],"genre_scores_gemma":[0.99986964,2.3231722e-7,0.0000664399,0.000011484412,0.000035242814,0.0000045046904,0.000008829904,9.635713e-7,0.0000026518076],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99915296,0.00014655651,0.00018786846,0.00013660193,0.00021897788,0.00015702954],"domain_scores_gemma":[0.99967873,0.00008558085,0.00013167721,0.0000481829,0.000016732778,0.000039079045],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023091276,0.000087390305,0.00013713625,0.000017784243,0.000081909806,0.000028830318,0.00012079509,0.00004824,0.0000022955735],"category_scores_gemma":[0.000038660153,0.000031393814,0.00005610338,0.00025560666,0.000028889557,0.00017637665,0.00005414888,0.00007436064,8.0407835e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000068202324,0.000119595476,0.07426764,0.000019469673,0.000033434513,7.2691626e-7,0.002412017,0.0057603475,0.9157714,0.00020348572,0.0000142190465,0.0013294149],"study_design_scores_gemma":[0.0009095666,0.0010657248,0.078024924,0.0005194684,0.000065312335,0.00001247427,0.028107746,0.049474742,0.8149036,0.026299372,0.000018150262,0.00059888966],"about_ca_topic_score_codex":0.00048423474,"about_ca_topic_score_gemma":0.00024370817,"teacher_disagreement_score":0.10086781,"about_ca_system_score_codex":0.0002670907,"about_ca_system_score_gemma":0.000008056264,"threshold_uncertainty_score":0.12802026},"labels":[],"label_agreement":null},{"id":"W2050736304","doi":"10.1208/s12249-012-9771-x","title":"Immunomodulatory and Physical Effects of Phospholipid Composition in Vaccine Adjuvant Emulsions","year":2012,"lang":"en","type":"article","venue":"AAPS PharmSciTech","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Research & Development Corporation","funders":"National Institute of Allergy and Infectious Diseases; National Institutes of Health; Bill and Melinda Gates Foundation","keywords":"Squalene; POPC; Phosphatidylcholine; Phosphocholine; Emulsion; Chemistry; Adjuvant; Phospholipid; Immunogenicity; Chromatography; Antigen; Biochemistry; Biology; Immunology","score_opus":0.008421605944770984,"score_gpt":0.22870945333895334,"score_spread":0.22028784739418236,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2050736304","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971884,0.0020263607,0.0000027270496,0.00010424991,0.00019469424,0.00034493412,0.000009331262,0.000033208224,0.00009607787],"genre_scores_gemma":[0.9996184,0.00003420232,0.00002652342,0.000052084968,0.00020812666,0.000035339104,0.000012273151,0.0000011746987,0.000011839055],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9992004,0.00008097207,0.00017984517,0.00015532126,0.00014510735,0.00023834218],"domain_scores_gemma":[0.99960965,0.0001507457,0.000078152305,0.00006275349,0.000022214082,0.00007647379],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018919108,0.00011045001,0.00022309751,0.000018618799,0.000058287864,0.000009415831,0.00013178577,0.000056549463,0.000019175362],"category_scores_gemma":[0.000018583685,0.0000458001,0.000046502464,0.00022214644,0.000030518695,0.00017472554,0.00009172077,0.00011618059,0.0000150638325],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020638925,0.00024257193,0.028315187,0.000026877431,0.0000069136822,0.000001138274,0.00021409731,5.932982e-7,0.95224005,0.000112807,0.000056492703,0.01876263],"study_design_scores_gemma":[0.00036066282,0.0001853319,0.5012563,0.00007615886,0.000009639203,0.000008439926,0.000046505425,0.00007034611,0.49704903,0.00016293672,0.0006524729,0.00012218097],"about_ca_topic_score_codex":0.0001290386,"about_ca_topic_score_gemma":0.000009461053,"teacher_disagreement_score":0.4729411,"about_ca_system_score_codex":0.000024169747,"about_ca_system_score_gemma":0.0000018621265,"threshold_uncertainty_score":0.18676738},"labels":[],"label_agreement":null},{"id":"W2052068815","doi":"10.1111/j.1365-2621.2002.tb10285.x","title":"Effect of High Hydrostatic Pressure on the Secondary Structures of BSA and Apo‐ and Holo‐α‐Lactalbumin Employing Fourier Transform Infrared Spectroscopy","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Chemistry; Fourier transform infrared spectroscopy; Bovine serum albumin; Protein secondary structure; Infrared spectroscopy; Hydrostatic pressure; Denaturation (fissile materials); Lactalbumin; Infrared; Spectroscopy; Analytical Chemistry (journal); Crystallography; Biophysics; Chromatography; Biochemistry; Nuclear chemistry; Organic chemistry; Chemical engineering","score_opus":0.013537701157329277,"score_gpt":0.22194000770922576,"score_spread":0.20840230655189648,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2052068815","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99740237,0.0010313366,0.0000036800234,0.00066338637,0.00009919163,0.00025653825,0.00002362178,0.000003972885,0.0005159186],"genre_scores_gemma":[0.9997229,0.000039723327,0.0001123624,0.000041078052,0.000054895863,0.00000194734,1.3863225e-7,9.384617e-7,0.000025999869],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985873,0.00013097216,0.0003684987,0.000158824,0.0005588086,0.00019558528],"domain_scores_gemma":[0.9988974,0.0004548864,0.0004064051,0.000074318836,0.00007826552,0.00008876715],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012490082,0.00012253817,0.00030435307,0.000043901648,0.00018753999,0.00006365593,0.00040596258,0.00004999424,0.00005568143],"category_scores_gemma":[0.00022980473,0.00003818303,0.00006182607,0.00030942235,0.00055844046,0.00028974167,0.000044116787,0.00023679316,2.6618596e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014067585,0.000033255852,0.00084027136,0.00008785404,0.00003821988,0.0000037003476,0.0008456853,0.000008940984,0.95316267,0.00038350775,0.00012784157,0.04432737],"study_design_scores_gemma":[0.00050759566,0.013489463,0.027776817,0.00019157627,0.00004483784,0.00014444809,0.00020257368,0.00018554214,0.9530948,0.0037776849,0.00044748717,0.00013716411],"about_ca_topic_score_codex":0.000020074784,"about_ca_topic_score_gemma":0.000010149644,"teacher_disagreement_score":0.044190206,"about_ca_system_score_codex":0.000012121378,"about_ca_system_score_gemma":0.000014868842,"threshold_uncertainty_score":0.20575972},"labels":[],"label_agreement":null},{"id":"W2052890219","doi":"10.1002/aic.690461005","title":"Convection‐enhanced mass transfer in aggregated beads for gel chromatography","year":2000,"lang":"en","type":"article","venue":"AIChE Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa; Queen's University","funders":"","keywords":"Mass transfer; Chromatography; Chemistry; Thermal diffusivity; Convection; Bead; Column chromatography; Analytical Chemistry (journal); Materials science; Thermodynamics; Composite material","score_opus":0.015362793535692122,"score_gpt":0.21776329036542277,"score_spread":0.20240049682973066,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2052890219","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99644434,0.0003844313,0.00018355729,0.00077336066,0.0002062574,0.0003188028,0.000013473306,0.000041385116,0.0016343944],"genre_scores_gemma":[0.99877733,0.00013015833,0.00012369038,0.00016338559,0.00037017703,0.00003985266,0.0000073386927,0.000001436031,0.00038665807],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99893016,0.00009485073,0.00032830646,0.00016589052,0.00017614139,0.00030464018],"domain_scores_gemma":[0.9996893,0.00006697425,0.000048010483,0.000038396327,0.00006098737,0.000096341995],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00042817867,0.00011909894,0.00018630647,0.000027141945,0.00018886405,0.00007721233,0.00022189041,0.00012114233,0.0011155073],"category_scores_gemma":[0.000016020078,0.00004672865,0.00015717943,0.00036119187,0.000036752994,0.00015604556,0.000004086926,0.000210719,0.00003862079],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013408114,0.00007462438,0.002005567,0.0000067562187,0.00003453298,0.000006918027,0.00012006148,0.000016486987,0.8873477,0.000043223758,0.0005953319,0.109614715],"study_design_scores_gemma":[0.0053826147,0.0036470396,0.12844196,0.00060927036,0.00007644099,0.000706549,0.0011698293,0.0007418584,0.6869367,0.005569185,0.16526566,0.0014528962],"about_ca_topic_score_codex":0.00009053163,"about_ca_topic_score_gemma":0.0002754298,"teacher_disagreement_score":0.20041099,"about_ca_system_score_codex":0.000048670798,"about_ca_system_score_gemma":0.000009776416,"threshold_uncertainty_score":0.9997976},"labels":[],"label_agreement":null},{"id":"W2053674858","doi":"10.1016/j.idairyj.2004.04.008","title":"A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy","year":2004,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":241,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Micelle; Resolution (logic); Electron microscope; Scanning electron microscope; Chemistry; Chemical physics; Materials science; Analytical Chemistry (journal); Crystallography; Optics; Organic chemistry; Physics; Composite material; Aqueous solution","score_opus":0.01035584840237159,"score_gpt":0.25159311020906233,"score_spread":0.24123726180669075,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2053674858","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9935692,0.00007349515,0.00011744698,0.0047750827,0.0008506147,0.00010026459,0.000034542674,0.000010995725,0.0004683402],"genre_scores_gemma":[0.9987334,0.00000338142,0.0002584459,0.00034425387,0.00046355196,0.000001432391,0.000010779197,0.0000010829684,0.00018364676],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989769,0.000068646455,0.00024505993,0.00013148577,0.00042353486,0.00015440563],"domain_scores_gemma":[0.99948245,0.00006175115,0.00023790363,0.000053759395,0.00011471651,0.00004940835],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001522843,0.000094576695,0.00009108701,0.00002489823,0.00023980084,0.00006452213,0.00044966428,0.00008351087,0.00022544683],"category_scores_gemma":[0.0000854452,0.000033495962,0.00009977863,0.00012062251,0.00002477546,0.00008835029,0.00004420414,0.0002949294,0.0000040647315],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011462194,0.00004492155,0.001092154,0.0000022604665,0.0000117090185,0.0000049165637,0.000032128974,0.0029194965,0.99300647,0.00014586051,0.0007375105,0.0018879682],"study_design_scores_gemma":[0.00044951835,0.00042763053,0.010870867,0.00028973081,0.000005801639,0.00014067089,0.000044666253,0.00046264872,0.9824135,0.002036813,0.0027602748,0.000097919095],"about_ca_topic_score_codex":0.0004056911,"about_ca_topic_score_gemma":0.00011110946,"teacher_disagreement_score":0.010592993,"about_ca_system_score_codex":0.0001643402,"about_ca_system_score_gemma":0.00004531395,"threshold_uncertainty_score":0.24684846},"labels":[],"label_agreement":null},{"id":"W2053902606","doi":"10.1016/j.jfoodeng.2009.04.018","title":"Rheological study of the effect of shearing process and κ-carrageenan concentration on the formation of whey protein microgels at pH 7","year":2009,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rheology; Viscoelasticity; Shearing (physics); Shear rate; Materials science; Viscosity; Apparent viscosity; Newtonian fluid; Whey protein isolate; Dynamic mechanical analysis; Shear (geology); Chemical engineering; Rheometry; Whey protein; Chemistry; Chromatography; Composite material; Thermodynamics; Polymer","score_opus":0.011637870993067541,"score_gpt":0.2019031026788599,"score_spread":0.19026523168579237,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2053902606","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99909264,0.00014743896,0.000014129327,0.00012218385,0.000038050304,0.00055515714,0.0000015615863,0.0000041715757,0.000024674871],"genre_scores_gemma":[0.9999412,0.0000024028384,0.000008567464,0.0000029972568,0.000038018457,0.0000045880274,1.5461623e-7,5.527307e-7,0.0000015352875],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99914706,0.00009150782,0.00037697377,0.00005493722,0.00024376024,0.000085733656],"domain_scores_gemma":[0.9994093,0.00008551151,0.00037953255,0.000042572105,0.000061923274,0.000021150747],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005585161,0.00007774125,0.00020501751,0.00001057997,0.000044280165,0.0000095124005,0.00017766569,0.000041513213,0.000002048948],"category_scores_gemma":[0.00012971938,0.000021977246,0.00005912138,0.00012395412,0.00001798702,0.000093275994,0.000023217879,0.00011882711,5.937049e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000684306,0.00004284274,0.0016496218,0.0000489482,0.000017565246,3.5000616e-7,0.00041172828,0.0015006755,0.99420786,0.000036491394,0.0000014646565,0.00201402],"study_design_scores_gemma":[0.00028004448,0.00684886,0.03478062,0.00024859596,0.0000141962355,0.000019276224,0.00020234418,0.00057060766,0.9569624,0.00002570196,0.000004371329,0.00004296478],"about_ca_topic_score_codex":0.0000032172359,"about_ca_topic_score_gemma":0.0000048476013,"teacher_disagreement_score":0.037245445,"about_ca_system_score_codex":0.000020491183,"about_ca_system_score_gemma":0.0000025792312,"threshold_uncertainty_score":0.089620605},"labels":[],"label_agreement":null},{"id":"W2054320205","doi":"10.1007/s11483-014-9355-2","title":"The Colloidal Behavior of Pectin Containing Water in Oil Emulsions as a Function of Emulsifier Concentration","year":2014,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Pectin; Rheology; Colloid; Dynamic light scattering; Chemical engineering; Materials science; Dilution; Phase (matter); Oil droplet; Emulsion; Chromatography; Chemistry; Food science; Nanoparticle; Composite material; Nanotechnology; Thermodynamics; Organic chemistry","score_opus":0.016093767818350906,"score_gpt":0.21553729219943815,"score_spread":0.19944352438108726,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2054320205","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99873066,0.00003073363,0.0000046603236,0.00015150636,0.00020639374,0.00017248982,0.000013937746,0.000014286993,0.0006753514],"genre_scores_gemma":[0.9996915,0.00000457369,0.0000065070694,0.000017946306,0.00012889931,0.000049228158,0.000018492878,9.617585e-7,0.000081910235],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99910295,0.00011320372,0.0002830215,0.00013978238,0.00019033178,0.0001707329],"domain_scores_gemma":[0.9995602,0.000112739246,0.00013473904,0.00007089658,0.00009488678,0.000026560978],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024192175,0.000084234955,0.00015296674,0.000005658576,0.00012105886,0.000019743118,0.00014735844,0.00006993752,0.000014666085],"category_scores_gemma":[0.00004085809,0.000027202832,0.00006619142,0.00015169369,0.000075865064,0.00006335883,0.0000423476,0.00008115088,0.000010436689],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007192289,0.00007163866,0.0018120235,0.000005301898,0.000007381693,1.2176356e-7,0.00019871739,0.000003840146,0.9548208,0.0016399302,0.000005169543,0.04136313],"study_design_scores_gemma":[0.00047426374,0.003997747,0.041242525,0.000058962174,0.000028557752,0.0000015774608,0.0015357968,0.00012236388,0.9485745,0.001625062,0.0021572327,0.00018145633],"about_ca_topic_score_codex":0.0002199499,"about_ca_topic_score_gemma":0.000424086,"teacher_disagreement_score":0.041181676,"about_ca_system_score_codex":0.000018234772,"about_ca_system_score_gemma":0.000005722089,"threshold_uncertainty_score":0.11092993},"labels":[],"label_agreement":null},{"id":"W2054508938","doi":"10.1021/jf802643n","title":"Effect of pH, Salt, and Biopolymer Ratio on the Formation of Pea Protein Isolate−Gum Arabic Complexes","year":2009,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":232,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Biopolymer; Gum arabic; Salt (chemistry); Chemistry; Arabic; Food science; Whey protein isolate; Chromatography; Organic chemistry; Whey protein; Polymer","score_opus":0.010740439271929409,"score_gpt":0.20034231655989682,"score_spread":0.1896018772879674,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2054508938","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99709404,0.0010658794,9.779435e-7,0.0012073203,0.00002085857,0.00021182642,0.000013309314,0.0000056137865,0.00038019076],"genre_scores_gemma":[0.9997054,0.000040351653,0.000007416637,0.000018574634,0.00017556213,0.0000030031267,0.0000044080302,4.3816547e-7,0.000044844262],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99908113,0.00007229197,0.0004099953,0.000090701724,0.00022968744,0.000116184216],"domain_scores_gemma":[0.9991187,0.00010897713,0.00056880276,0.000036419024,0.00010982713,0.000057313264],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029369973,0.00013680571,0.00028164897,0.000006145918,0.0000929639,0.000032518416,0.00015792056,0.000081596336,0.000012166701],"category_scores_gemma":[0.000040282433,0.000034211367,0.0001006425,0.0001120445,0.000070509814,0.00017771286,0.000023121065,0.00015397243,3.054535e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000078825644,0.00003532494,0.000043905315,0.00007325345,0.000019520658,3.0794033e-7,0.000074860756,0.0000017706573,0.9957727,0.000056241995,0.00009583455,0.003747421],"study_design_scores_gemma":[0.00024185685,0.0033171538,0.011999431,0.00022317721,0.00002136531,0.00012157551,0.0003226556,0.000009289501,0.98345107,0.00015882007,0.000046883884,0.00008673783],"about_ca_topic_score_codex":0.0000057461684,"about_ca_topic_score_gemma":0.0000023702833,"teacher_disagreement_score":0.01232168,"about_ca_system_score_codex":0.000011539408,"about_ca_system_score_gemma":0.000003092814,"threshold_uncertainty_score":0.1395099},"labels":[],"label_agreement":null},{"id":"W2054812560","doi":"10.1016/j.ijbiomac.2015.02.028","title":"Encapsulation of testosterone and its aliphatic and aromatic dimers by milk beta-lactoglobulin","year":2015,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université du Québec à Trois-Rivières","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Dimer; Chemistry; Transmission electron microscopy; Crystallography; Hydrophobic effect; Dissociation constant; Aqueous solution; Stereochemistry; Organic chemistry; Biochemistry; Receptor; Materials science; Nanotechnology","score_opus":0.046833331224091626,"score_gpt":0.2615873623797657,"score_spread":0.2147540311556741,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2054812560","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9950461,0.0031362916,0.000036746158,0.0013314805,0.0001694792,0.00010801236,0.000041128686,0.000007890779,0.00012291645],"genre_scores_gemma":[0.9993274,0.00014565533,0.00028969775,0.0001012158,0.00010333616,0.0000023676305,0.00001572477,8.739789e-7,0.0000137060715],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99874496,0.00015571745,0.00049268146,0.00013719572,0.00035625594,0.000113196846],"domain_scores_gemma":[0.998958,0.00021615664,0.00045837552,0.00002417612,0.00021254792,0.00013074055],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046014978,0.00011510767,0.0002576549,0.000025980356,0.000024863599,0.000042123283,0.00027673657,0.00009364537,0.000023839944],"category_scores_gemma":[0.0003608768,0.000044819375,0.000055908517,0.00006553872,0.00009899831,0.00012346168,0.000099259996,0.000088712135,0.0000034345449],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010120644,0.000096181175,0.00838758,0.00000573033,0.00008789749,0.00001978086,0.0000908146,0.0000030103304,0.9731289,0.0002196089,0.00014022196,0.017719083],"study_design_scores_gemma":[0.0045913327,0.011975228,0.27963156,0.0008655591,0.00017137232,0.0028612292,0.0028310916,0.0011543599,0.66475445,0.02227239,0.007670764,0.0012206464],"about_ca_topic_score_codex":0.00002822802,"about_ca_topic_score_gemma":0.0000042627967,"teacher_disagreement_score":0.3083744,"about_ca_system_score_codex":0.00002481781,"about_ca_system_score_gemma":0.000008350257,"threshold_uncertainty_score":0.1827681},"labels":[],"label_agreement":null},{"id":"W2055048629","doi":"10.1080/10942910600986970","title":"Protein Denaturation, Rheology, and Gelation Characteristics of Radio-Frequency Heated Egg White Dispersions","year":2007,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":42,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Egg white; Rheology; Analytical Chemistry (journal); Sodium dodecyl sulfate; Differential scanning calorimetry; Denaturation (fissile materials); Chromatography; Dispersion (optics); Chemistry; Materials science; Viscoelasticity; Dielectric; Viscosity; Composite material; Nuclear chemistry; Thermodynamics; Biochemistry","score_opus":0.02297992537747396,"score_gpt":0.22389431830948509,"score_spread":0.20091439293201113,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2055048629","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963996,0.00092474325,0.00017599494,0.0017073206,0.00040910472,0.0001939862,0.000022343824,0.000010984781,0.00015591583],"genre_scores_gemma":[0.99910766,0.000036608526,0.00034467957,0.000037020287,0.0003624687,0.0000030818699,0.0000099973095,0.0000012835807,0.00009719651],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99869174,0.000073221076,0.0006281329,0.000103412895,0.00038258595,0.000120914694],"domain_scores_gemma":[0.9985343,0.00004919425,0.0005201767,0.000034959096,0.0008007461,0.00006062413],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005722634,0.00009913294,0.00018487369,0.000058678215,0.000059959693,0.00004514983,0.00029434793,0.00008965126,0.00004603419],"category_scores_gemma":[0.00025437918,0.000039663148,0.00006704702,0.00009411504,0.0001140043,0.00030951443,0.000049313636,0.00015683613,0.0000021663234],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002472669,0.0000713525,0.029405536,0.00001101257,0.0001499592,0.000009233653,0.00044388094,0.0000021301946,0.9502735,0.0014271211,0.000024199258,0.017934777],"study_design_scores_gemma":[0.0008343128,0.0032165213,0.5926567,0.00074992655,0.00004956385,0.00073732785,0.0011089643,0.00013208676,0.39663383,0.0018606886,0.0016548516,0.00036523674],"about_ca_topic_score_codex":0.000040022256,"about_ca_topic_score_gemma":0.0000851127,"teacher_disagreement_score":0.56325114,"about_ca_system_score_codex":0.000050474206,"about_ca_system_score_gemma":0.000021077425,"threshold_uncertainty_score":0.16174163},"labels":[],"label_agreement":null},{"id":"W2055663170","doi":"10.1016/j.radphyschem.2004.04.003","title":"Effect of the addition of CMC on the aggregation behaviour of proteins","year":2004,"lang":"en","type":"article","venue":"Radiation Physics and Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"International Atomic Energy Agency","keywords":"Whey protein isolate; Chemistry; Whey protein; Soy protein; Protein aggregation; Chromatography; Precipitation; Irradiation; Size-exclusion chromatography; Calcium; Food science; Organic chemistry; Biochemistry; Enzyme","score_opus":0.006686330891488079,"score_gpt":0.19221812844812403,"score_spread":0.18553179755663596,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2055663170","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992239,0.000037146157,0.0000025191111,0.00015164714,0.000014779328,0.00021231931,0.000055876135,0.000003384997,0.00029842203],"genre_scores_gemma":[0.9998661,0.000005631856,0.0000014682582,0.0000048615343,0.00007006059,0.000021354148,0.000018391635,3.9891802e-7,0.000011719626],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99962246,0.000029635821,0.000111551766,0.000063544016,0.00013424765,0.00003858408],"domain_scores_gemma":[0.99962664,0.00006143107,0.00021945093,0.000053696123,0.000029783687,0.000009020209],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011707324,0.000046086967,0.0000738604,9.2511635e-7,0.00004369644,0.0000030728163,0.000082249804,0.000036087287,0.000012301087],"category_scores_gemma":[0.000030787203,0.000013957714,0.000046967343,0.00008514638,0.00004664905,0.000022475791,0.000012765288,0.00004132407,3.0615539e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000009862863,0.0000355368,0.0010032653,0.000044720684,0.0000052219007,1.5793482e-8,0.000037973496,0.000034607277,0.9772375,0.00045754242,0.000013019978,0.021120707],"study_design_scores_gemma":[0.000098829805,0.00012220201,0.008845887,0.00007063297,0.0000072788566,2.8016413e-7,0.000018985706,0.000015117748,0.9899573,0.0008163327,0.000021500617,0.000025699013],"about_ca_topic_score_codex":0.00004622504,"about_ca_topic_score_gemma":0.0000016827775,"teacher_disagreement_score":0.021095008,"about_ca_system_score_codex":0.000011317246,"about_ca_system_score_gemma":0.0000053473673,"threshold_uncertainty_score":0.056917906},"labels":[],"label_agreement":null},{"id":"W2055836315","doi":"10.1016/j.jfoodeng.2009.04.006","title":"Dielectric properties of β-lactoglobulin as influenced by pH, concentration and temperature","year":2009,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Polymer Source (Canada)","funders":"","keywords":"Dielectric; Dispersion (optics); Analytical Chemistry (journal); Materials science; Microwave; Atmospheric temperature range; Penetration depth; Chemistry; Thermodynamics; Chromatography; Optics; Optoelectronics","score_opus":0.007810604101061868,"score_gpt":0.17755493868365652,"score_spread":0.16974433458259464,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2055836315","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.994562,0.004980315,0.00000453401,0.0002536696,0.000060387356,0.000081415325,0.0000019774018,0.000010859076,0.000044848006],"genre_scores_gemma":[0.9997208,0.00008775874,0.000039309783,0.000031869404,0.00011147781,7.3929135e-7,5.1262913e-7,5.1549637e-7,0.000007002494],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99939847,0.000015129739,0.0002593164,0.00005894551,0.00016031774,0.000107838976],"domain_scores_gemma":[0.9996936,0.000016469861,0.00014075889,0.000019231347,0.00007793317,0.000052026484],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012753688,0.00007645565,0.00015776703,0.000009343826,0.000025441313,0.000030861,0.00009821279,0.00006218739,0.0000034060793],"category_scores_gemma":[0.000084203355,0.000029335357,0.000036914305,0.0001422346,0.000009032188,0.00015930575,0.0000061785904,0.0001296493,3.406276e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001873206,0.000015348247,0.00006889455,0.000009315558,0.000012590326,0.0000010297347,0.0000735103,0.00013358283,0.9951284,0.000045308912,0.000034807905,0.0044584973],"study_design_scores_gemma":[0.0001637788,0.0020707473,0.0053664115,0.00015004471,0.000008444363,0.00007376855,0.000056191042,0.00017432099,0.9912465,0.000038977654,0.0005549224,0.000095888136],"about_ca_topic_score_codex":0.000004193068,"about_ca_topic_score_gemma":8.702294e-7,"teacher_disagreement_score":0.005297517,"about_ca_system_score_codex":0.000017780027,"about_ca_system_score_gemma":0.0000072327207,"threshold_uncertainty_score":0.11962611},"labels":[],"label_agreement":null},{"id":"W2056077118","doi":"10.1016/s0268-005x(99)00059-4","title":"Aggregation of some food proteins in aqueous dispersions: effects of concentration, pH and ionic strength","year":2000,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":45,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Ionic strength; Chemistry; Protein aggregation; Casein; Whey protein; Aqueous solution; Distilled water; Particle size; Ionic bonding; Particle (ecology); Chemical engineering; Chromatography; Ion; Food science; Organic chemistry; Biochemistry; Physical chemistry","score_opus":0.007695892040678051,"score_gpt":0.1960322364226865,"score_spread":0.18833634438200844,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2056077118","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.995737,0.0019672213,9.659209e-7,0.00011113975,0.000044544726,0.0017431783,0.00003457011,0.000025983969,0.00033537784],"genre_scores_gemma":[0.99949014,0.00010796731,0.000033240533,0.000017385071,0.000070040405,0.00018462854,0.000016837199,0.0000014461286,0.00007829252],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988297,0.0001228031,0.00037508164,0.00023867087,0.00023434125,0.00019938055],"domain_scores_gemma":[0.9995474,0.00012668753,0.00015269971,0.00007870147,0.0000348586,0.00005963478],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014904568,0.00013074081,0.0002627333,0.000019460842,0.000070346156,0.000015782887,0.0001627744,0.00011760431,0.00006281052],"category_scores_gemma":[0.00006855284,0.00006182099,0.000057909812,0.00032113207,0.000087946086,0.00017471412,0.000029501414,0.00008575432,0.000004273121],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014546732,0.0006107677,0.006682616,0.00030501478,0.0000693121,0.000002972296,0.0007995447,0.0000669286,0.8050135,0.002274399,0.00003469866,0.18399478],"study_design_scores_gemma":[0.0020782545,0.012059004,0.03673481,0.00094085664,0.000034151024,0.000011852976,0.00031328332,0.00074109144,0.94079816,0.0042149564,0.0016094731,0.0004641334],"about_ca_topic_score_codex":0.00014730495,"about_ca_topic_score_gemma":0.00053918647,"teacher_disagreement_score":0.18353064,"about_ca_system_score_codex":0.000034380035,"about_ca_system_score_gemma":0.000017336915,"threshold_uncertainty_score":0.25209865},"labels":[],"label_agreement":null},{"id":"W2056461331","doi":"10.1016/j.biomaterials.2005.05.085","title":"Characterization and evaluation of whey protein-based biofilms as substrates for in vitro cell cultures","year":2005,"lang":"en","type":"article","venue":"Biomaterials","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":47,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Hôpital Saint-François d'Assise","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Materials science; Fourier transform infrared spectroscopy; In vitro; Biophysics; Biofilm; Trypan blue; Cell culture; Keratinocyte; Chemical engineering; Cell biology; Biochemistry; Chemistry; Biology","score_opus":0.038481358548568115,"score_gpt":0.2763150494889665,"score_spread":0.2378336909403984,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2056461331","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99773455,0.00009525634,0.0000015176423,0.00027708264,0.00006923091,0.0015802225,0.00018208442,0.000024068353,0.000035979538],"genre_scores_gemma":[0.99896747,0.0000022168683,0.00019334143,0.000021602698,0.00014982953,0.00031984906,0.00032312138,0.0000010518921,0.00002152149],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990699,0.00014705607,0.00029670374,0.00018024707,0.00017816476,0.00012790732],"domain_scores_gemma":[0.99961436,0.000021344562,0.00019126726,0.000038882128,0.00010766551,0.00002649911],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00081414304,0.00009457406,0.00016347629,0.000017720891,0.00004234643,0.000054049575,0.00008732424,0.00009749158,0.00007325994],"category_scores_gemma":[0.000050170936,0.000039144576,0.000026289921,0.00008424384,0.000027468652,0.000098056946,0.000011807523,0.000004647311,0.0000062962627],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010301746,0.000051661224,0.000100151694,0.00003716067,0.0000021301967,6.3560705e-8,0.000035901376,0.0000010426982,0.9916942,0.0000139830645,0.0000033792637,0.007957288],"study_design_scores_gemma":[0.00034277025,0.00014111657,0.008475238,0.000028002933,0.0000073643823,4.8162605e-7,0.00003199717,0.00015775561,0.9901477,0.000055162454,0.00052016345,0.00009222496],"about_ca_topic_score_codex":0.00012779441,"about_ca_topic_score_gemma":0.00006385903,"teacher_disagreement_score":0.008375087,"about_ca_system_score_codex":0.000021395565,"about_ca_system_score_gemma":0.000013169088,"threshold_uncertainty_score":0.15962695},"labels":[],"label_agreement":null},{"id":"W2056767654","doi":"10.1039/c4sm00598h","title":"Behaviour of whey protein emulsion gel during oral and gastric digestion: effect of droplet size","year":2014,"lang":"en","type":"article","venue":"Soft Matter","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":104,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Riddet Institute; Microscopy Imaging Center, University of Bern; Massey University","keywords":"Oil droplet; Coalescence (physics); Emulsion; Particle size; Chemical engineering; Whey protein; Rheology; Chromatography; Chemistry; Whey protein isolate; Viscoelasticity; Materials science; Composite material; Organic chemistry","score_opus":0.006126258054158464,"score_gpt":0.19964801685805256,"score_spread":0.1935217588038941,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2056767654","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999177,0.00003059904,0.000005220433,0.00025106265,0.000041802414,0.00036124108,0.000009634311,0.000021085087,0.00010237226],"genre_scores_gemma":[0.9995994,6.0581743e-7,0.000055432185,0.000017584174,0.000058344325,0.00002972901,0.0000034121324,0.0000012018922,0.00023429932],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99918026,0.00014593951,0.00019961904,0.00016896737,0.00016161469,0.00014359542],"domain_scores_gemma":[0.99966085,0.00008071579,0.00012450313,0.00006395242,0.000029173656,0.000040829123],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024322367,0.00010063994,0.00020940218,0.000009851853,0.000052072573,0.00001546408,0.000117607386,0.00006797332,0.00016370275],"category_scores_gemma":[0.00007012934,0.00003731796,0.000047321686,0.00008973657,0.00005140634,0.000062708794,0.00008197887,0.00006557068,0.00002585354],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000027821196,0.00001492261,0.2973844,0.00006994451,0.000002579658,4.9363973e-7,0.000014155446,3.4140066e-7,0.69977444,0.000002897779,0.000036269434,0.0026717256],"study_design_scores_gemma":[0.0002230406,0.00056545687,0.7506306,0.00009841183,0.0000089988835,0.000010952744,0.000007924362,0.000008416809,0.24823004,0.000042652224,0.00008751169,0.000085999134],"about_ca_topic_score_codex":0.00020127755,"about_ca_topic_score_gemma":0.000021728663,"teacher_disagreement_score":0.45324618,"about_ca_system_score_codex":0.000008137978,"about_ca_system_score_gemma":8.935257e-7,"threshold_uncertainty_score":0.17924303},"labels":[],"label_agreement":null},{"id":"W2057657357","doi":"10.1016/j.foodhyd.2006.03.003","title":"The interaction of casein micelles with κ-carrageenan studied by diffusing wave spectroscopy","year":2006,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Micelle; Carrageenan; Spectroscopy; Chemistry; Casein; Chemical engineering; Chemical physics; Analytical Chemistry (journal); Chromatography; Food science; Physical chemistry; Physics; Aqueous solution","score_opus":0.0130107161146176,"score_gpt":0.20464041551600365,"score_spread":0.19162969940138605,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2057657357","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9939995,0.00048305752,0.0000171868,0.00039858825,0.00012237759,0.00066667097,0.00003274645,0.000049675185,0.0042301933],"genre_scores_gemma":[0.99897844,0.000009946945,0.00005505715,0.000016434335,0.00022483434,0.000083977386,0.000018651865,0.0000021740602,0.0006104948],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99882483,0.00008776234,0.00029137716,0.00024385758,0.00027167881,0.00028048383],"domain_scores_gemma":[0.9994623,0.00015120691,0.00020813107,0.00009314474,0.000048159418,0.000037066293],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001865584,0.00016125785,0.00020362016,0.000010078884,0.00038765577,0.00007170037,0.0001999887,0.000061772975,0.0000177218],"category_scores_gemma":[0.000012079177,0.0000494617,0.00007095512,0.0002562582,0.00009808364,0.00007981342,0.00005730475,0.00011931013,0.0000062575655],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009349787,0.000095029645,0.00064362574,0.0000065201566,0.000037062437,0.0000021954372,0.00005825412,0.000010700948,0.99584556,0.00010388502,0.0013747971,0.0017288862],"study_design_scores_gemma":[0.0004988787,0.0029371595,0.002831829,0.00008971687,0.00003185583,0.000030277759,0.0017534243,0.00018704444,0.9475517,0.00039420195,0.043380857,0.0003130513],"about_ca_topic_score_codex":0.000944056,"about_ca_topic_score_gemma":0.0042739813,"teacher_disagreement_score":0.04829384,"about_ca_system_score_codex":0.000060966202,"about_ca_system_score_gemma":0.000007085935,"threshold_uncertainty_score":0.2981574},"labels":[],"label_agreement":null},{"id":"W2057687949","doi":"10.1016/j.foodchem.2011.01.079","title":"Milk β-lactoglobulin complexes with tea polyphenols","year":2011,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":478,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université du Québec à Trois-Rivières","funders":"Natural Sciences and Engineering Research Council of Canada; Agricultural University of Athens","keywords":"Polyphenol; Beta-lactoglobulin; Chemistry; Food science; Milk protein; Whey protein; Chromatography; Biochemistry; Antioxidant","score_opus":0.04273343508473674,"score_gpt":0.19171132058491683,"score_spread":0.1489778855001801,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2057687949","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94667083,0.00019452388,0.000003048133,0.00010155859,0.000034159446,0.00013368603,0.000058391593,0.00013937117,0.052664403],"genre_scores_gemma":[0.998585,0.0000018614707,0.00022491167,0.000060186358,0.00024773035,0.00003110848,0.000029541086,0.0000015705332,0.00081810623],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99904776,0.000017169708,0.0001664548,0.00028418482,0.00019957716,0.00028487892],"domain_scores_gemma":[0.99961245,0.000024584348,0.000091437905,0.00011613603,0.00004179947,0.000113593545],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00007059383,0.00016120794,0.00016550386,0.000002288426,0.00010543922,0.000028541172,0.00039886322,0.00011006468,0.0014137938],"category_scores_gemma":[0.000013363815,0.000056659414,0.000053980897,0.00012614999,0.000082488375,0.000055382312,0.00007234011,0.00012421946,0.00008685739],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004557274,0.00008203749,0.0019047384,0.000020419357,0.000030149484,0.0000056871017,0.00009160326,1.0238095e-7,0.9947614,0.00004643633,0.0005033629,0.0025084822],"study_design_scores_gemma":[0.00014763667,0.00038656042,0.003981929,0.000035503905,0.00000840612,0.00004002712,0.0003795872,0.0000017011595,0.9842518,0.00027228388,0.0102549065,0.00023967934],"about_ca_topic_score_codex":0.00013544,"about_ca_topic_score_gemma":0.00007505434,"teacher_disagreement_score":0.051914126,"about_ca_system_score_codex":0.000020590456,"about_ca_system_score_gemma":0.000008457738,"threshold_uncertainty_score":0.999499},"labels":[],"label_agreement":null},{"id":"W2057761827","doi":"10.1016/j.colsurfb.2008.09.026","title":"The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk","year":2008,"lang":"en","type":"article","venue":"Colloids and Surfaces B Biointerfaces","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rennet; Globules of fat; Micelle; Casein; Skimmed milk; Emulsion; Chemistry; Flocculation; Oil droplet; Rheology; Whey protein; Coagulation; Chromatography; Chymosin; Food science; Chemical engineering; Materials science; Milk fat; Organic chemistry; Composite material","score_opus":0.032015864561297715,"score_gpt":0.23147103437263816,"score_spread":0.19945516981134045,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2057761827","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9958305,0.00217197,4.4321618e-7,0.0006800716,0.00005590428,0.00096296053,0.00006936857,0.000008209928,0.00022058806],"genre_scores_gemma":[0.9995892,0.00026213747,0.0000123300615,0.0000047571148,0.000015162148,0.000013444832,0.0000020629475,0.0000012264138,0.00009968687],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99874395,0.0003069203,0.00039296545,0.00018082923,0.00022525074,0.00015007904],"domain_scores_gemma":[0.99894494,0.0003968759,0.0003890301,0.00012506387,0.000112804606,0.000031280593],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000435355,0.00014518226,0.00024199668,0.0000061726078,0.0003535384,0.000033804907,0.00025267308,0.000078905716,0.0000146535185],"category_scores_gemma":[0.00012853251,0.00003656003,0.000097645025,0.00017896855,0.0004964105,0.00006676779,0.000079958954,0.00008004714,4.2061748e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014930006,0.000034635137,0.017104728,0.0000142155,0.000035300025,1.4095431e-7,0.00057758356,0.000025141475,0.9808282,0.00016905245,0.00008761482,0.00097407727],"study_design_scores_gemma":[0.00028269915,0.0011395742,0.09533066,0.00014954184,0.000011598476,0.0000057627885,0.0022495906,0.00073525205,0.8995908,0.00021690066,0.00017396959,0.00011364109],"about_ca_topic_score_codex":0.0018639889,"about_ca_topic_score_gemma":0.0010841959,"teacher_disagreement_score":0.0812374,"about_ca_system_score_codex":0.000018291368,"about_ca_system_score_gemma":0.000021530695,"threshold_uncertainty_score":0.28178063},"labels":[],"label_agreement":null},{"id":"W2058346016","doi":"10.1021/la060149+","title":"Gelation of Native β-Lactoglobulin Induced by Electrostatic Attractive Interaction with Xanthan Gum","year":2006,"lang":"en","type":"article","venue":"Langmuir","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":73,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Novalait","keywords":"Chemistry; Biopolymer; Aqueous solution; Xanthan gum; Chemical engineering; Polysaccharide; Kinetics; Molecule; Electrostatics; Stoichiometry; Electrophoresis; Chromatography; Organic chemistry; Polymer; Rheology; Materials science; Physical chemistry","score_opus":0.014442113975367514,"score_gpt":0.2224030989292563,"score_spread":0.2079609849538888,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2058346016","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9948604,0.000037543286,0.000035796307,0.00029941925,0.000039391496,0.00023388371,0.000037591468,0.000038202677,0.004417736],"genre_scores_gemma":[0.9995188,7.369399e-7,0.00003184753,0.000022773054,0.00009565649,0.00002074129,0.00012660414,0.0000010474349,0.00018177381],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992934,0.000076359116,0.00016348949,0.00015433578,0.00017594075,0.00013646936],"domain_scores_gemma":[0.99958736,0.0000951745,0.00019714746,0.000030085723,0.00007239679,0.000017828563],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009265053,0.00009032576,0.0001288984,0.000011557599,0.000073475705,0.00001860431,0.000083520295,0.00006244493,0.00006068537],"category_scores_gemma":[0.000014097811,0.00003391174,0.000027586826,0.00019820439,0.000023098186,0.00015653264,0.000011702474,0.00010123272,0.00001670711],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006975981,0.00007830566,0.0030234926,0.0000055015953,0.000014482287,8.803414e-7,0.00015020183,0.0000024633216,0.99261194,0.00022802342,0.00048410444,0.003330864],"study_design_scores_gemma":[0.0002910656,0.0010893092,0.27120814,0.00005231324,0.000016124073,0.000010304407,0.00085870834,0.000101162375,0.72224015,0.0004954119,0.003405694,0.0002316071],"about_ca_topic_score_codex":0.002007089,"about_ca_topic_score_gemma":0.0009348768,"teacher_disagreement_score":0.27037176,"about_ca_system_score_codex":0.000051271498,"about_ca_system_score_gemma":0.000004271515,"threshold_uncertainty_score":0.30341315},"labels":[],"label_agreement":null},{"id":"W2059077425","doi":"10.3168/jds.2013-7567","title":"Calcium release from milk concentrated by ultrafiltration and diafiltration","year":2014,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":53,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Diafiltration; Chemistry; Ultrafiltration (renal); Chromatography; Casein; Calcium; Phosphate; Colloid; Fraction (chemistry); Food science; Membrane; Microfiltration; Biochemistry; Organic chemistry","score_opus":0.019292767542197886,"score_gpt":0.23163212462577729,"score_spread":0.2123393570835794,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2059077425","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99769753,0.0003438825,0.00058122125,0.0006933908,0.00031204842,0.000084591346,0.000017169445,0.000012156321,0.0002580308],"genre_scores_gemma":[0.99927723,0.000019024725,0.00024213268,0.00013468465,0.00028649592,0.0000010239469,0.000006304324,4.3788384e-7,0.000032677202],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99874264,0.00010532413,0.00033037367,0.00017627604,0.00047005262,0.00017535212],"domain_scores_gemma":[0.99912524,0.00015751242,0.00031679386,0.00004674402,0.00017263125,0.00018106638],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008979947,0.00008193191,0.00013937626,0.000015421101,0.00021073179,0.000162018,0.00031289321,0.000049746297,0.000032500022],"category_scores_gemma":[0.00034524238,0.000032004205,0.000032180982,0.00029209675,0.00023818771,0.0006969083,0.000014100375,0.000118991986,0.00000592531],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001585431,0.000016718937,0.0042920485,0.0000010015518,0.0000022468566,9.576689e-7,0.00006215206,0.000006095366,0.9824587,0.00007577738,0.0006134378,0.012455015],"study_design_scores_gemma":[0.0005793242,0.0013526151,0.11471722,0.000090985275,0.000020521717,0.00006263638,0.0005150515,0.0022798015,0.86536187,0.0014328677,0.013285592,0.00030151714],"about_ca_topic_score_codex":0.000099916986,"about_ca_topic_score_gemma":0.000027356056,"teacher_disagreement_score":0.11709683,"about_ca_system_score_codex":0.000032553933,"about_ca_system_score_gemma":0.000036164955,"threshold_uncertainty_score":0.16207998},"labels":[],"label_agreement":null},{"id":"W2059184516","doi":"10.1016/j.foodchem.2007.08.095","title":"Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels","year":2007,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":78,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"","keywords":"Rheology; Chemistry; Pea protein; Tissue transglutaminase; Incubation; Food science; Strain (injury); Soy protein; Elasticity (physics); Materials science; Biochemistry; Composite material; Enzyme; Biology","score_opus":0.029542246156332618,"score_gpt":0.22100603927330945,"score_spread":0.19146379311697684,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2059184516","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977408,0.0004707294,0.0000012808821,0.00007794264,0.000014569114,0.0010800889,0.000029599489,0.000045802622,0.00053920667],"genre_scores_gemma":[0.99956477,0.000004095629,0.000025617328,0.000004560587,0.00016303764,0.00016789073,0.000010991668,0.0000022234228,0.000056792756],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99867076,0.00005160549,0.00036187543,0.0003601575,0.00026839238,0.00028719663],"domain_scores_gemma":[0.9995367,0.00007333425,0.00011396562,0.00012326325,0.00004767982,0.00010504164],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021914835,0.0002450921,0.00043921504,0.0000068562895,0.000055523236,0.000009965706,0.00017063215,0.00021741803,0.000027963533],"category_scores_gemma":[0.00005776433,0.00009037245,0.00013982902,0.0001226988,0.00016870344,0.000033487493,0.000031964235,0.00010309182,0.0000019030273],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00043925602,0.0004967124,0.0001240152,0.00025329244,0.000038978975,0.0000042182323,0.00008947422,2.1858376e-7,0.9824828,0.0000133798,0.0000010626923,0.016056595],"study_design_scores_gemma":[0.0005039276,0.007997189,0.0004714482,0.00024043744,0.000014991976,0.000010863148,0.00011659641,0.0000039246743,0.99038416,0.000027874758,0.00005928369,0.0001693006],"about_ca_topic_score_codex":0.00005986512,"about_ca_topic_score_gemma":0.000007851651,"teacher_disagreement_score":0.015887296,"about_ca_system_score_codex":0.000047866626,"about_ca_system_score_gemma":0.000009618665,"threshold_uncertainty_score":0.36852816},"labels":[],"label_agreement":null},{"id":"W2060157228","doi":"10.1016/j.idairyj.2006.12.005","title":"Effect of high-pressure treatment on the electrospray ionization mass spectrometry (ESI-MS) profiles of whey proteins","year":2007,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Whey protein isolate; Electrospray ionization; Chemistry; Whey protein; Mass spectrometry; Nutraceutical; Lactalbumin; Chromatography; Electrospray; Food science","score_opus":0.01135598831271862,"score_gpt":0.24512764595021647,"score_spread":0.23377165763749785,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2060157228","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99517596,0.00015901924,0.000430036,0.0012662072,0.0004239802,0.00049435423,0.00005383842,0.00001575915,0.0019808349],"genre_scores_gemma":[0.9986207,0.000032638774,0.00017165986,0.000021771288,0.00071981316,0.000017157116,0.000019672289,0.0000018324871,0.00039473656],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99838746,0.00021755543,0.00041498386,0.00015097471,0.0006435145,0.00018550879],"domain_scores_gemma":[0.9988634,0.0003437055,0.00046782446,0.00007052499,0.0002049678,0.000049563405],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012272451,0.00014008753,0.00019969392,0.000054395794,0.00012464666,0.00004744411,0.00045077965,0.00007807633,0.00047847186],"category_scores_gemma":[0.0002126551,0.00004347262,0.00013676917,0.00020406893,0.000051616607,0.00010467528,0.000027893406,0.00017684525,0.000011799394],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00044340204,0.00014994507,0.006596825,0.000009750339,0.00019695534,0.000008212566,0.00004332992,0.00005963393,0.9689552,0.0031913698,0.00020045445,0.020144904],"study_design_scores_gemma":[0.00034960403,0.004011046,0.027021442,0.000100125006,0.000024145977,0.000061533756,0.000033661163,0.00004720007,0.964854,0.0008113985,0.002598028,0.00008782807],"about_ca_topic_score_codex":0.00013796345,"about_ca_topic_score_gemma":0.000047736085,"teacher_disagreement_score":0.020424616,"about_ca_system_score_codex":0.00011657443,"about_ca_system_score_gemma":0.000015345506,"threshold_uncertainty_score":0.5238931},"labels":[],"label_agreement":null},{"id":"W2060184321","doi":"10.1016/j.foodhyd.2008.12.006","title":"Soy protein cold-set hydrogels as controlled delivery devices for nutraceutical compounds","year":2008,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":191,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Riboflavin; Chemistry; Self-healing hydrogels; Soy protein; Pepsin; Dissolution; Swelling; Rheology; Proteases; Chemical engineering; Whey protein isolate; Chromatography; Whey protein; Food science; Biochemistry; Enzyme; Materials science; Organic chemistry","score_opus":0.048562983356175496,"score_gpt":0.25281145281342926,"score_spread":0.20424846945725378,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2060184321","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98637974,0.00058454985,0.0000220168,0.00081860495,0.0001933585,0.0075322,0.00020704,0.0002938452,0.0039686263],"genre_scores_gemma":[0.99265337,0.000008773768,0.00026240555,0.00043052272,0.0006788929,0.0039676386,0.00006720797,0.0000069439484,0.0019242635],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99701554,0.00020978316,0.0007150233,0.0006686167,0.0006045736,0.00078646874],"domain_scores_gemma":[0.9985972,0.00046346817,0.00026652202,0.00017988014,0.00018657497,0.00030634002],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00058141653,0.00040941758,0.00082940777,0.00003769748,0.00085900753,0.000113184804,0.0007235136,0.00035970303,0.0001321413],"category_scores_gemma":[0.0001515334,0.00018145614,0.000455175,0.0003841855,0.00020386947,0.00024814822,0.00013555605,0.00023585468,0.00023934353],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00157643,0.00060341554,0.0013324837,0.00007640141,0.0003127784,0.000029240022,0.00017143364,0.000015179395,0.9877925,0.0040245163,0.0025757605,0.0014898824],"study_design_scores_gemma":[0.013605976,0.015547696,0.00216446,0.00026643215,0.00015782245,0.0002927443,0.0006388402,0.0013903226,0.30874148,0.003622576,0.65161794,0.0019537252],"about_ca_topic_score_codex":0.00014329476,"about_ca_topic_score_gemma":0.0005289133,"teacher_disagreement_score":0.679051,"about_ca_system_score_codex":0.00010449415,"about_ca_system_score_gemma":0.000070201546,"threshold_uncertainty_score":0.7399566},"labels":[],"label_agreement":null},{"id":"W2060914277","doi":"10.3168/jds.s0022-0302(04)73550-x","title":"Emulsifying Properties of Fractions Prepared from Commercial Buttermilk by Microfiltration","year":2004,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":84,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Creaming; Microfiltration; Chemistry; Chromatography; Ingredient; Fraction (chemistry); Emulsion; Membrane; Globules of fat; Food science; Milk fat; Biochemistry","score_opus":0.04032738361762156,"score_gpt":0.2502088673150207,"score_spread":0.20988148369739912,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2060914277","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978983,0.00040175128,0.000091173024,0.00094921683,0.00038726794,0.00010504466,0.000025571275,0.000008852785,0.0001328119],"genre_scores_gemma":[0.9992285,0.0000118482685,0.00044601603,0.00007945402,0.00021491142,0.0000017060368,0.0000016533284,4.6549994e-7,0.000015487643],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987432,0.000045058146,0.00042634926,0.00013258489,0.0004995049,0.00015330745],"domain_scores_gemma":[0.9991156,0.00003474073,0.0004892949,0.000057526657,0.00022480714,0.000078043886],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005078054,0.00007387416,0.0001637718,0.000026390973,0.00026399578,0.000078731675,0.0005349381,0.000043278775,0.000022216105],"category_scores_gemma":[0.00015087567,0.000028232222,0.00006904394,0.00033536568,0.00025822964,0.0007796306,0.000048796377,0.00012806174,0.0000047502876],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000023805298,0.00006551085,0.0021385187,0.0000023413772,0.000004876005,9.175175e-7,0.000332213,0.000025324924,0.9929691,0.000008096728,0.0002117184,0.0042176004],"study_design_scores_gemma":[0.00020607412,0.00034114343,0.039703723,0.00014273167,0.000008625684,0.000028318038,0.0006704072,0.000014007148,0.9572096,0.00025507645,0.0013293191,0.00009099349],"about_ca_topic_score_codex":0.0005304034,"about_ca_topic_score_gemma":0.00012363118,"teacher_disagreement_score":0.0375652,"about_ca_system_score_codex":0.00007593681,"about_ca_system_score_gemma":0.000074349664,"threshold_uncertainty_score":0.20304689},"labels":[],"label_agreement":null},{"id":"W2061487908","doi":"10.1016/j.foodres.2009.07.021","title":"Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques","year":2009,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":808,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Saskatchewan Pulse Growers","keywords":"Diafiltration; Isoelectric point; Pea protein; Ultrafiltration (renal); Extraction (chemistry); Chemistry; Chromatography; Food science; Membrane; Biochemistry; Microfiltration","score_opus":0.17839782874840857,"score_gpt":0.3532994613042243,"score_spread":0.17490163255581573,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2061487908","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99762344,0.0005833744,0.000035050867,0.00072694727,0.000037915604,0.0007130767,0.000015391724,0.00001426257,0.00025054044],"genre_scores_gemma":[0.9996921,0.00001123917,0.000100143814,0.0000053613494,0.000089431815,0.000034750483,0.000009622947,7.09143e-7,0.000056632358],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986718,0.00016791886,0.00026170624,0.00016330711,0.0006071517,0.00012807398],"domain_scores_gemma":[0.9992201,0.000058012072,0.00015095797,0.00003497561,0.0005099286,0.000026051997],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053472555,0.00006802943,0.00011138166,0.00003880132,0.00015125392,0.00006563564,0.0001783603,0.00005659232,0.000012830952],"category_scores_gemma":[0.0002645634,0.000026923868,0.000025250522,0.00024423655,0.00017798871,0.00021946977,0.000039022805,0.00014496133,2.1204681e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000077876946,0.000096706215,0.0054733376,0.000028734283,0.000014206888,3.133376e-8,0.00017997375,0.0000050710887,0.9831431,0.0011831078,0.000018254252,0.009779627],"study_design_scores_gemma":[0.000092642185,0.0008099406,0.0466342,0.00017036789,0.0000027053004,0.0000038227336,0.0003264716,0.0015419371,0.949422,0.0008234497,0.00012023541,0.000052247105],"about_ca_topic_score_codex":0.000067816705,"about_ca_topic_score_gemma":0.00005144068,"teacher_disagreement_score":0.041160863,"about_ca_system_score_codex":0.00003120488,"about_ca_system_score_gemma":0.000036600508,"threshold_uncertainty_score":0.11633382},"labels":[],"label_agreement":null},{"id":"W2061580226","doi":"10.1021/jf0518958","title":"Raman Spectroscopy Determines Structural Changes Associated with Gelation Properties of Fish Proteins Recovered at Alkaline pH","year":2006,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":50,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Raman spectroscopy; Cryoprotectant; Scanning electron microscope; Chemistry; Microstructure; Texture (cosmology); Analytical Chemistry (journal); Rockfish; Crystallography; Chromatography; Fish <Actinopterygii>; Materials science; Cryopreservation; Optics","score_opus":0.015381812455652807,"score_gpt":0.1838986296248792,"score_spread":0.1685168171692264,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2061580226","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99832606,0.00041261013,1.936998e-7,0.00078864227,0.000048034122,0.00020223451,0.00005613637,0.000018254945,0.00014781664],"genre_scores_gemma":[0.99883866,0.000019078587,0.000046082914,0.0000148811705,0.0005873503,0.0000069120083,0.000052004405,0.0000015301065,0.0004335204],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99884343,0.000037467442,0.00041621222,0.00016193435,0.0003349508,0.00020598469],"domain_scores_gemma":[0.9987606,0.000029525281,0.0008337796,0.00003789954,0.00026999597,0.00006824794],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001205065,0.00019778073,0.00034980988,0.000008136157,0.00013663249,0.000057789766,0.0001697013,0.00013538517,0.000032404427],"category_scores_gemma":[0.0000417924,0.00005921144,0.00008923166,0.00015466494,0.00008192612,0.00018656997,0.000049570066,0.00014757762,2.6577553e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008924415,0.00003908362,0.0031467811,0.000051685052,0.000057998335,0.000001832842,0.000048135436,0.000007855653,0.9960937,0.0000011085343,0.00019094918,0.00027164564],"study_design_scores_gemma":[0.0003795438,0.00094474456,0.121564455,0.0002775299,0.00003679471,0.0002211343,0.00022284062,0.000004525781,0.8759911,0.000035564415,0.00014987598,0.00017186126],"about_ca_topic_score_codex":0.00005190359,"about_ca_topic_score_gemma":0.00069728534,"teacher_disagreement_score":0.120102555,"about_ca_system_score_codex":0.00007558673,"about_ca_system_score_gemma":0.000007796612,"threshold_uncertainty_score":0.24145725},"labels":[],"label_agreement":null},{"id":"W2061830546","doi":"10.1016/j.foodres.2010.11.032","title":"Gelation of casein micelles in β-casein reduced milk prepared using membrane filtration","year":2010,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Casein; Micelle; Chemistry; Filtration (mathematics); Chromatography; Food science; Membrane; Ultrafiltration (renal); Chemical engineering; Biochemistry; Organic chemistry; Mathematics; Aqueous solution","score_opus":0.14668531855722428,"score_gpt":0.3687332721998861,"score_spread":0.22204795364266183,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2061830546","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9959523,0.000033905733,0.0000068642153,0.00065646804,0.00041007402,0.0004153865,0.000089625726,0.0000177264,0.0024176182],"genre_scores_gemma":[0.9989384,0.0000043994387,0.00032677708,0.0000064204787,0.0003835313,0.000038541904,0.000111605594,0.0000014256653,0.00018890249],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9981316,0.00023609202,0.0003699551,0.0002641844,0.000764068,0.00023414035],"domain_scores_gemma":[0.99909866,0.0002936399,0.00011242412,0.00008293023,0.00035183385,0.000060540664],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013839726,0.000083947874,0.00011780656,0.00010631073,0.00009904276,0.0000592134,0.00039672366,0.00012929256,0.00056659034],"category_scores_gemma":[0.0006144956,0.000042388587,0.00005263686,0.0003550117,0.00009515854,0.0002063815,0.00009956118,0.00033832586,0.000017183005],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007707346,0.00009942148,0.0012228296,0.000007989255,0.00001428411,0.000004210555,0.00013818704,0.000053316282,0.9950186,0.0008317692,0.00009825373,0.0024340453],"study_design_scores_gemma":[0.00039137428,0.0004561713,0.017121686,0.000091652844,0.0000024825556,0.000036871308,0.00037990752,0.011062163,0.9657505,0.0011670279,0.003377835,0.00016232657],"about_ca_topic_score_codex":0.0015574885,"about_ca_topic_score_gemma":0.0061680423,"teacher_disagreement_score":0.029268118,"about_ca_system_score_codex":0.00007475297,"about_ca_system_score_gemma":0.000044934033,"threshold_uncertainty_score":0.6203767},"labels":[],"label_agreement":null},{"id":"W2062057319","doi":"10.1016/j.jcis.2011.01.073","title":"Unexpected differences in the behavior of ovotransferrin at the air–water interface at pH 6.5 and 8.0","year":2011,"lang":"en","type":"article","venue":"Journal of Colloid and Interface Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Ovotransferrin; Chemistry; Adsorption; Analytical Chemistry (journal); Surface tension; Surface charge; Ellipsometry; Chromatography; Physical chemistry; Thermodynamics; Materials science; Nanotechnology; Thin film; Organic chemistry","score_opus":0.04324908307734075,"score_gpt":0.24593625596237945,"score_spread":0.20268717288503868,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2062057319","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99773943,0.00078697945,0.0000031731429,0.00052949484,0.00016828744,0.00025816783,0.0000057834445,0.0000031653892,0.0005055426],"genre_scores_gemma":[0.99952817,0.00007513014,0.0000135309965,0.00004392474,0.000027426377,0.000009503169,9.33274e-8,5.976744e-7,0.00030162887],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986835,0.000137036,0.00039358382,0.00016925951,0.00039792564,0.00021869363],"domain_scores_gemma":[0.99947315,0.000099891,0.00016724387,0.00007388337,0.000111100046,0.00007470912],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012160615,0.00011262594,0.00021236371,0.000032681466,0.00024287871,0.00005617586,0.00076992414,0.00004226834,0.00015970711],"category_scores_gemma":[0.000053783944,0.00002695802,0.000048255668,0.0002674977,0.0008776046,0.0002462635,0.00022511273,0.00016226945,0.0000028627212],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000084278625,0.000047471967,0.022212513,0.0000037202392,0.0000040397745,0.0000010204151,0.0033003243,6.58903e-7,0.97363955,0.000016983826,0.00003777677,0.0006516772],"study_design_scores_gemma":[0.00015132017,0.0009588695,0.23523313,0.00006902749,0.000011148495,0.0001677669,0.0028369247,0.000011884263,0.75987095,0.00006214167,0.0005481518,0.00007867581],"about_ca_topic_score_codex":0.00021233651,"about_ca_topic_score_gemma":0.0009806744,"teacher_disagreement_score":0.21376857,"about_ca_system_score_codex":0.000044437864,"about_ca_system_score_gemma":0.000014062552,"threshold_uncertainty_score":0.32335708},"labels":[],"label_agreement":null},{"id":"W2062086531","doi":"10.1016/j.foodchem.2008.07.067","title":"Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion","year":2008,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":154,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Emulsion; Whey protein; Chemistry; Whey protein isolate; Adsorption; Homogenization (climate); Chromatography; Fourier transform infrared spectroscopy; Infrared spectroscopy; Chemical engineering; Organic chemistry","score_opus":0.018591111923164212,"score_gpt":0.17970373915852964,"score_spread":0.16111262723536543,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2062086531","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99808604,0.0003888369,4.591873e-7,0.00011692491,0.000019557714,0.0012389177,0.000041682208,0.00001815229,0.00008945272],"genre_scores_gemma":[0.9997198,0.0000045615443,0.000011897373,0.000005317336,0.00006105225,0.00008447671,0.0000074640448,0.0000018389061,0.00010360991],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990729,0.00008850009,0.00025213853,0.00021846057,0.00023222687,0.00013576835],"domain_scores_gemma":[0.9996106,0.00003703107,0.00016613149,0.00008805115,0.00007036955,0.000027823346],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000067340006,0.00013974648,0.00021575263,0.0000061269507,0.000070032016,0.000009511072,0.00021062761,0.00015435388,0.000041674342],"category_scores_gemma":[0.00019575385,0.000048307153,0.00003756463,0.0001431881,0.0001291765,0.000047399448,0.000049269394,0.00014936543,4.3383733e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014678383,0.00007154514,0.00036578835,0.00043212337,0.00001593822,7.248163e-7,0.00029428856,0.000006352754,0.9982736,0.00001725871,0.0000067143756,0.0003688762],"study_design_scores_gemma":[0.00026059352,0.00038313828,0.0017761852,0.00029888444,0.000005651612,0.0000034438997,0.00008946818,0.000007341038,0.99688697,0.00011363655,0.00007609026,0.00009857397],"about_ca_topic_score_codex":0.000081387174,"about_ca_topic_score_gemma":0.000036269474,"teacher_disagreement_score":0.0016337655,"about_ca_system_score_codex":0.00001169506,"about_ca_system_score_gemma":0.000008652423,"threshold_uncertainty_score":0.19699085},"labels":[],"label_agreement":null},{"id":"W2062448937","doi":"10.3168/jds.s0022-0302(03)73655-8","title":"A Comparison of the Buttermilk Solids Functional Properties to Nonfat Dried Milk, Soy Protein Isolate, Dried Egg White, and Egg Yolk Powders","year":2003,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":104,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Chemistry; Soy protein; Yolk; Egg white; Food science; Absorption of water; Chromatography; Solubility; Denaturation (fissile materials); Materials science; Nuclear chemistry; Organic chemistry","score_opus":0.04797036558481542,"score_gpt":0.25886773238954613,"score_spread":0.2108973668047307,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2062448937","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9959504,0.00021311615,0.000044848734,0.0020933258,0.0004955485,0.00049720734,0.000005367137,0.00001079653,0.0006893673],"genre_scores_gemma":[0.9988388,0.0000020566542,0.00037902125,0.00022061805,0.00012031295,0.000010708995,1.9568783e-7,0.000001464921,0.0004268286],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99747765,0.0001809945,0.00066134566,0.00028549894,0.0010258183,0.0003687099],"domain_scores_gemma":[0.9986643,0.000048370835,0.00054736563,0.00013155823,0.0003988048,0.00020959164],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001451686,0.00016810103,0.00034969187,0.000060955233,0.00047301475,0.00016147553,0.00079022854,0.00007592916,0.000050318402],"category_scores_gemma":[0.00043767825,0.000057855297,0.00011550749,0.0009017394,0.0006204393,0.0005057419,0.00016305163,0.0002702974,0.000005449859],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000072624105,0.0000878972,0.03990818,0.000013231224,0.000010361613,0.0000014202291,0.00095007446,0.0000736044,0.9570943,0.00010968051,0.0003919955,0.001286601],"study_design_scores_gemma":[0.0007071916,0.002407889,0.2502645,0.00054933794,0.000028694927,0.0002684286,0.0059954673,0.0003157135,0.72866035,0.00053709885,0.009787199,0.00047814217],"about_ca_topic_score_codex":0.000028777773,"about_ca_topic_score_gemma":0.00006130807,"teacher_disagreement_score":0.228434,"about_ca_system_score_codex":0.00006420236,"about_ca_system_score_gemma":0.00015791574,"threshold_uncertainty_score":0.3638095},"labels":[],"label_agreement":null},{"id":"W2062683862","doi":"10.1046/j.1365-2621.2000.00398.x","title":"Accelerated Cheddar cheese ripening with encapsulated proteinases","year":2000,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":63,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Ripening; Cheese ripening; Food science; Chemistry","score_opus":0.022645716375614588,"score_gpt":0.253775762504585,"score_spread":0.23113004612897042,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2062683862","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99535793,0.00016643475,0.000020807282,0.0027992148,0.00021325237,0.0001943387,0.00000814049,0.00008494611,0.0011549534],"genre_scores_gemma":[0.9993059,0.000019896865,0.0003024747,0.000077704055,0.00018038372,0.000011737555,0.0000016604205,0.0000014166159,0.00009883836],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979476,0.00003344672,0.0004586042,0.0002739214,0.00095240073,0.00033404463],"domain_scores_gemma":[0.9984029,0.000024943361,0.00038641025,0.000087942404,0.000998689,0.00009910874],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00063081866,0.00014798742,0.00021894915,0.00027197384,0.0002186103,0.00016450473,0.0021378582,0.00012002189,0.00054892304],"category_scores_gemma":[0.00019048859,0.000057562724,0.00006047842,0.0017226954,0.0006734181,0.0006297474,0.00010026559,0.00032051592,0.00003309866],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000117190495,0.00008973281,0.0011666623,8.528924e-7,0.00004301509,0.00007396251,0.00005473605,0.00010129991,0.85686463,0.00046115898,0.000018839057,0.14100793],"study_design_scores_gemma":[0.00079528417,0.004735061,0.011506289,0.00022604203,0.000014631323,0.0027576585,0.00050059427,0.0002208741,0.9620461,0.0031646094,0.0136820795,0.00035081018],"about_ca_topic_score_codex":0.000027003582,"about_ca_topic_score_gemma":0.000033776156,"teacher_disagreement_score":0.14065711,"about_ca_system_score_codex":0.00013293751,"about_ca_system_score_gemma":0.00011120314,"threshold_uncertainty_score":0.60103226},"labels":[],"label_agreement":null},{"id":"W2062741395","doi":"10.1016/j.idairyj.2011.03.008","title":"Enhancement of fat colloidal interactions for the preparation of ice cream high in unsaturated fat","year":2011,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":41,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Nestec","keywords":"Destabilisation; Ice cream; Chemistry; Food science; Chemical engineering; Colloid; Particle size; Particle (ecology); Saturated fat; Globules of fat; Milk fat; Organic chemistry; Geology; Linseed oil; Biochemistry","score_opus":0.05409609052858599,"score_gpt":0.29751356103524473,"score_spread":0.24341747050665874,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2062741395","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9957756,0.000068650275,0.0007660552,0.0004692481,0.0011261485,0.00030316025,0.00005356675,0.000005252078,0.0014323666],"genre_scores_gemma":[0.9988424,0.000028760254,0.00029812052,0.000026439931,0.00028069466,0.00003610918,0.000016861686,6.7742917e-7,0.00046992325],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990703,0.000058209083,0.00044449692,0.00009443165,0.00024078079,0.00009177551],"domain_scores_gemma":[0.99896085,0.00025680097,0.0003865859,0.000037558075,0.00033437455,0.000023807363],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000300078,0.0000671728,0.00010871256,0.00002932909,0.000070951566,0.000023765278,0.00034774654,0.000035966277,0.00049143384],"category_scores_gemma":[0.00012427146,0.000024999408,0.00007948538,0.00010713993,0.000038956357,0.00019754871,0.00003678014,0.000109983586,0.000003719319],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008501772,0.0004803683,0.0028281328,0.000007407952,0.00015271397,0.0000016539517,0.00093587965,0.00012335932,0.97461826,0.0023516489,0.0012175271,0.016432881],"study_design_scores_gemma":[0.0010529183,0.0018401436,0.06285454,0.00028793977,0.000036039764,0.000076242744,0.002088079,0.0018071153,0.90176386,0.0046545025,0.023315951,0.00022269266],"about_ca_topic_score_codex":0.00054989074,"about_ca_topic_score_gemma":0.0008523222,"teacher_disagreement_score":0.07285442,"about_ca_system_score_codex":0.00006632486,"about_ca_system_score_gemma":0.000010702424,"threshold_uncertainty_score":0.5380856},"labels":[],"label_agreement":null},{"id":"W2062777078","doi":"10.5539/mas.v7n10p79","title":"Effects of Vigorous Blending on Yield and Quality of Protein Isolates Extracted From Cottonseed and Soy Flours","year":2013,"lang":"en","type":"article","venue":"Modern Applied Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":46,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"U.S. Department of Agriculture","keywords":"Cottonseed; Soy protein; Extraction (chemistry); Food science; Yield (engineering); Soy flour; Cottonseed meal; Solvent; Protein isolate; Chemistry; Materials science; Chromatography; Raw material; Organic chemistry; Composite material; Soybean meal","score_opus":0.026890119058311093,"score_gpt":0.22680692530822386,"score_spread":0.19991680624991276,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2062777078","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99814874,0.00017430323,0.00015554264,0.00010069273,0.000031292762,0.00094022666,0.000011046738,0.00003146879,0.00040667676],"genre_scores_gemma":[0.9995929,0.000005127074,0.00025796067,0.000026081592,0.000021944636,0.00007188918,0.0000012313977,0.000001008487,0.000021827007],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99867207,0.000042826836,0.0002844937,0.00041628224,0.0003397625,0.00024459278],"domain_scores_gemma":[0.9990442,0.00047960962,0.00021984929,0.000095849464,0.00005834144,0.00010216129],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005325976,0.0001310426,0.00027116868,0.000023876004,0.00016842994,0.00006561996,0.00030903146,0.00007944431,0.000014704411],"category_scores_gemma":[0.00015906862,0.00005635259,0.000022790675,0.00023543253,0.00048779696,0.00014558106,0.00013685282,0.00010258886,0.000004452488],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000027141157,0.000046189343,0.00088436273,0.000031693387,0.0000038529424,1.47482e-7,0.00022314517,0.0000012547756,0.97360665,0.0003720808,0.0000015268569,0.024801962],"study_design_scores_gemma":[0.00014249032,0.0001788446,0.1628212,0.00008762796,0.0000035783523,4.73181e-7,0.00014583254,0.0011491311,0.83216107,0.003173943,0.0000041692147,0.00013165564],"about_ca_topic_score_codex":0.0023076432,"about_ca_topic_score_gemma":0.00011120756,"teacher_disagreement_score":0.16193685,"about_ca_system_score_codex":0.000015151656,"about_ca_system_score_gemma":0.00001118657,"threshold_uncertainty_score":0.34884816},"labels":[],"label_agreement":null},{"id":"W2062915032","doi":"10.5539/jfr.v2n2p55","title":"Proteolytic Activity in Actomyosinfrom Mantle and Fin of Squid (Illexargentinus) Stored at 2-4°C. Influence on the Physicochemical and Functional Properties of the Protein","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Fondo para la Investigación Científica y Tecnológica; Comisión de Investigaciones Científicas; Universidad Nacional de Mar del Plata","keywords":"Chemistry; PMSF; Protease; Autolysis (biology); Emulsion; Biochemistry; Pepstatin; Proteolytic enzymes; Chromatography; Biophysics; Molecular biology; Enzyme; Biology","score_opus":0.09536757237799784,"score_gpt":0.2581885877390009,"score_spread":0.16282101536100305,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2062915032","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99651,0.00025559778,9.528518e-8,0.0022222376,0.000019581656,0.00093963905,0.0000048605716,0.0000015223412,0.000046441342],"genre_scores_gemma":[0.99976015,0.000008654135,0.0000056312615,0.000008211062,0.000060254228,0.00005320015,9.742063e-8,0.0000010111063,0.00010280096],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982538,0.00041562435,0.00027595434,0.00012311603,0.00074523856,0.00018624516],"domain_scores_gemma":[0.9991152,0.00021467179,0.00023535283,0.00008346002,0.00030222896,0.000049034414],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010930989,0.00007996876,0.00018515138,0.000028869063,0.00012763058,0.00003272721,0.00027992178,0.000065171516,0.000038412294],"category_scores_gemma":[0.00046531222,0.000021717593,0.000055328117,0.0002511984,0.00044082096,0.00014106583,0.00025429364,0.00040871336,0.0000018891636],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021369236,0.0001038522,0.0025904789,0.00004577676,0.000016590537,3.2616077e-7,0.00013620779,0.0000024498434,0.99544466,0.00005296376,0.00008967581,0.0013033139],"study_design_scores_gemma":[0.00015329514,0.00075565674,0.1871345,0.00029325232,0.0000017516895,0.00000824404,0.0001275249,0.000026400527,0.8110444,0.0003564757,0.000060930797,0.000037545247],"about_ca_topic_score_codex":0.00019257687,"about_ca_topic_score_gemma":0.000064072985,"teacher_disagreement_score":0.18454403,"about_ca_system_score_codex":0.000049455928,"about_ca_system_score_gemma":0.00003619103,"threshold_uncertainty_score":0.17756788},"labels":[],"label_agreement":null},{"id":"W2063419865","doi":"10.1017/s0007114507819179","title":"Phaseolin type and heat treatment influence the biochemistry of protein digestion in the rat intestine","year":2007,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie","funders":"Volkswagen Foundation; Departamento Administrativo de Ciencia, Tecnología e Innovación (COLCIENCIAS)","keywords":"Digestion (alchemy); Biochemistry; Protein subunit; Casein; Small intestine; Biology; Trypsin; Chemistry; Molecular biology; Enzyme; Chromatography","score_opus":0.01813847424950263,"score_gpt":0.24250599606359302,"score_spread":0.2243675218140904,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2063419865","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9948266,0.0039569694,0.0000038884787,0.00085914956,0.000030123725,0.00028039323,0.000005996322,0.000003004566,0.0000338354],"genre_scores_gemma":[0.9994088,0.00030032112,0.00005763026,0.000030422636,0.00018288595,0.00000749305,0.000004712815,4.2458103e-7,0.0000073455926],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993101,0.00008571283,0.00029273756,0.000065020715,0.00015640323,0.00009005142],"domain_scores_gemma":[0.99952936,0.00012842876,0.00013532293,0.000026123593,0.00015607517,0.000024671814],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00072056166,0.00005265897,0.000104331855,0.0000094880725,0.00006378287,0.000039266786,0.00012683141,0.000044021574,0.0000042579345],"category_scores_gemma":[0.00020490217,0.000018824989,0.000029734652,0.00022010763,0.00006737481,0.00008285163,0.000009954225,0.000106694315,3.5271628e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009327255,0.0003635891,0.001406359,0.000019780598,0.000003881811,0.000056445413,0.000049625585,0.0000020951356,0.9268792,0.0000116709425,0.00003942282,0.07107462],"study_design_scores_gemma":[0.0019395337,0.004292489,0.19009554,0.0028705152,0.000030181154,0.008717797,0.0017841173,0.000019108034,0.78478277,0.0015048329,0.003759301,0.00020381925],"about_ca_topic_score_codex":0.00035165178,"about_ca_topic_score_gemma":0.0002512475,"teacher_disagreement_score":0.18868919,"about_ca_system_score_codex":0.00003615146,"about_ca_system_score_gemma":0.000007697723,"threshold_uncertainty_score":0.07676607},"labels":[],"label_agreement":null},{"id":"W2063544330","doi":"10.1021/jf063242c","title":"Acid Gelation in Heated and Unheated Milks:  Interactions between Serum Protein Complexes and the Surfaces of Casein Micelles","year":2007,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":101,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Micelle; Chemistry; Casein; Rheology; Chromatography; Aqueous solution; Chemical engineering; Biochemistry; Organic chemistry; Thermodynamics","score_opus":0.018865400070470776,"score_gpt":0.22058080940850258,"score_spread":0.2017154093380318,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2063544330","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963443,0.0021383106,6.4428957e-7,0.001197903,0.000019348861,0.00018003589,0.00002703917,0.0000060522793,0.00008633423],"genre_scores_gemma":[0.99969995,0.0000600802,0.00003753778,0.0000062709387,0.00012799138,0.0000018526395,0.000008768716,6.1213535e-7,0.00005694823],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990658,0.000057939582,0.00047951087,0.00011330082,0.00014773125,0.00013571071],"domain_scores_gemma":[0.99925953,0.00018043781,0.00034831875,0.000023653476,0.00011536909,0.000072679206],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045102744,0.00012143652,0.00028007894,0.00001045925,0.00010594895,0.000042108437,0.00009605156,0.00008530602,0.000008007184],"category_scores_gemma":[0.000042171057,0.000036297024,0.000047450936,0.0001683303,0.00014368366,0.00014314469,0.000048697657,0.0002153561,1.15152474e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007471025,0.000022642718,0.013755931,0.000038786027,0.00004152896,0.0000013909441,0.00022898885,0.0000018279248,0.9840983,0.000006908454,0.000018297973,0.0017106495],"study_design_scores_gemma":[0.0005562998,0.00018848767,0.49527365,0.00017606682,0.000021561915,0.00018355857,0.0028624523,0.0000036387028,0.50044364,0.000092690236,0.00010798898,0.00008999926],"about_ca_topic_score_codex":0.0001415697,"about_ca_topic_score_gemma":0.00030449577,"teacher_disagreement_score":0.48365474,"about_ca_system_score_codex":0.000017825141,"about_ca_system_score_gemma":0.0000038181024,"threshold_uncertainty_score":0.14801498},"labels":[],"label_agreement":null},{"id":"W2063793607","doi":"10.1002/jsfa.4277","title":"Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (<i>Cicer arietinum</i> L.): a comparative study with soy (<i>Glycine max</i>) and pea (<i>Pisum sativum</i> L.)","year":2011,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":174,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"Centers for Disease Control and Prevention","keywords":"Pea protein; Pisum; Sativum; Soy protein; Food science; Absorption of water; Chemistry; Protein quality; Horticulture; Botany; Biology","score_opus":0.026107113009190712,"score_gpt":0.1993902155816304,"score_spread":0.17328310257243967,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2063793607","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99848527,0.00057871256,0.0000016188358,0.00033240372,0.0000458778,0.00045346003,0.000023766399,0.000004646066,0.00007422505],"genre_scores_gemma":[0.9996585,0.000016970456,0.00015032773,0.000020071102,0.00013161366,0.0000065392014,0.0000010474919,9.856313e-7,0.000013936474],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99874383,0.00010512989,0.0003522578,0.00024722735,0.00039792224,0.00015362157],"domain_scores_gemma":[0.99876523,0.00006166449,0.0007344942,0.00005947134,0.0002771207,0.00010202643],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004282155,0.00017706778,0.00036178296,0.000018607581,0.00025359288,0.00007208443,0.00021893924,0.000060096976,0.00000835498],"category_scores_gemma":[0.000029311956,0.000051411786,0.000043800082,0.00029567198,0.0006604576,0.00042965746,0.00013936653,0.000210968,1.1465287e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00025172674,0.00019285912,0.013838782,0.000013813154,0.000052777203,5.0078404e-7,0.002553317,6.9358924e-7,0.98231864,0.00003204395,0.00001475548,0.0007300616],"study_design_scores_gemma":[0.00049143535,0.0025614027,0.6284303,0.00017615905,0.000053811556,0.000053778207,0.0033373155,0.0000091062575,0.3644455,0.00030430424,0.000012067729,0.00012481044],"about_ca_topic_score_codex":0.00010816952,"about_ca_topic_score_gemma":0.000072057235,"teacher_disagreement_score":0.61787313,"about_ca_system_score_codex":0.000009699263,"about_ca_system_score_gemma":0.000021609763,"threshold_uncertainty_score":0.24334835},"labels":[],"label_agreement":null},{"id":"W2064269451","doi":"10.1016/j.biortech.2008.05.057","title":"Demulsification of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean flakes","year":2008,"lang":"en","type":"article","venue":"Bioresource Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":107,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Emulsion; Extraction (chemistry); Chemistry; Chromatography; Isoelectric point; Protease; Soybean oil; Proteases; Aqueous solution; Food science; Enzyme; Biochemistry; Organic chemistry","score_opus":0.03131394624066177,"score_gpt":0.2328978596523112,"score_spread":0.2015839134116494,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2064269451","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99722326,0.0011589157,0.00005113211,0.00048710103,0.00009536807,0.000177715,0.000048624897,0.00027438792,0.00048346948],"genre_scores_gemma":[0.9990759,0.00006853602,0.0005160196,0.000011079341,0.0000845599,0.000033881486,0.00005878879,0.0000024692672,0.00014876464],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99848187,0.000103182334,0.0005463806,0.00036978995,0.00026729086,0.0002314588],"domain_scores_gemma":[0.9988885,0.00014981287,0.0005389293,0.000235846,0.00014241812,0.000044505876],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013147766,0.00016703624,0.00034673375,0.00010245469,0.00014448875,0.0000054263023,0.0004914357,0.00049938814,0.000083312945],"category_scores_gemma":[0.00018524521,0.00007990859,0.00008899355,0.00072110834,0.0003346611,0.000059061418,0.00009368549,0.00017290091,0.000028552733],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004210763,0.00013420304,0.008741375,0.0000075161515,0.000015838006,0.0000045850165,0.00008898315,0.0000013246935,0.88406897,0.000115872375,0.00014312289,0.10663609],"study_design_scores_gemma":[0.00024109338,0.00038060246,0.099351525,0.00005126808,0.000018265257,0.00006237326,0.00069388625,0.000111352354,0.891696,0.0003524292,0.0068471716,0.00019405557],"about_ca_topic_score_codex":0.0006064256,"about_ca_topic_score_gemma":0.00024794534,"teacher_disagreement_score":0.10644204,"about_ca_system_score_codex":0.000041040872,"about_ca_system_score_gemma":0.000007330391,"threshold_uncertainty_score":0.38517386},"labels":[],"label_agreement":null},{"id":"W2064793049","doi":"10.1039/c3sm52758a","title":"Effect of gel structure on the gastric digestion of whey protein emulsion gels","year":2014,"lang":"en","type":"article","venue":"Soft Matter","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":167,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Microscopy Imaging Center, University of Bern","keywords":"Emulsion; Chemistry; Chromatography; Coalescence (physics); Particle size; Oil droplet; Digestion (alchemy); Whey protein; Chemical engineering; Proteolysis; Hydrolysis; Rheology; Materials science; Biochemistry; Enzyme; Composite material","score_opus":0.0067099590802329545,"score_gpt":0.1981054023544219,"score_spread":0.19139544327418895,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2064793049","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99808127,0.000014645622,0.0000129321725,0.0008785987,0.00006457099,0.00053463154,0.0000165409,0.000015380776,0.00038146117],"genre_scores_gemma":[0.99961233,2.2826059e-7,0.000012049364,0.000104172934,0.000113198585,0.000023527999,0.000006318429,9.707846e-7,0.0001271938],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990193,0.00033517292,0.0001685077,0.0001405514,0.00021264933,0.00012378456],"domain_scores_gemma":[0.9994981,0.00020520196,0.00014824534,0.00009623572,0.000030787785,0.000021418426],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003558246,0.00009779453,0.0001547081,0.000009476217,0.0000541656,0.00001298071,0.00021553073,0.00007452297,0.00030189095],"category_scores_gemma":[0.00010147971,0.000025091906,0.000060110295,0.00010886349,0.00004476541,0.00003419088,0.000044150544,0.00009313166,0.00006593342],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003871502,0.000011105344,0.00771283,0.000041624837,0.0000039926563,9.186682e-8,0.000018043802,0.0000042509523,0.9719934,0.00008205023,0.0003811965,0.019712687],"study_design_scores_gemma":[0.000119103905,0.0014388688,0.08196394,0.0001424378,0.000007453004,0.0000027907067,0.0000090980275,0.00003769593,0.9145517,0.0006696581,0.0009670289,0.0000902306],"about_ca_topic_score_codex":0.00006672267,"about_ca_topic_score_gemma":0.00001077167,"teacher_disagreement_score":0.07425111,"about_ca_system_score_codex":0.000009003366,"about_ca_system_score_gemma":9.3104717e-7,"threshold_uncertainty_score":0.33054942},"labels":[],"label_agreement":null},{"id":"W2065339477","doi":"10.1016/j.ijbiomac.2005.12.017","title":"Some physical and microstructural properties of genipin-crosslinked gelatin–maltodextrin hydrogels","year":2006,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":56,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University; Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada; Advanced Foods and Materials Network","keywords":"Genipin; Maltodextrin; Gelatin; Self-healing hydrogels; Swelling; Microstructure; Elastic modulus; Materials science; Dynamic mechanical analysis; Confocal laser scanning microscopy; Chemical engineering; Phase (matter); Chemistry; Nuclear chemistry; Polymer chemistry; Composite material; Chromatography; Biophysics; Chitosan; Polymer; Organic chemistry","score_opus":0.024598495451419164,"score_gpt":0.23815889233440266,"score_spread":0.2135603968829835,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065339477","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971006,0.0018273006,0.000008179896,0.00055412424,0.00026609236,0.00012290043,0.000047551992,0.000015303925,0.000057953803],"genre_scores_gemma":[0.99847597,0.000055492557,0.00022417663,0.00006772964,0.001139984,0.000003265028,0.000010070828,0.0000013957517,0.000021894302],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99852115,0.00012425538,0.0006016735,0.000188539,0.00037212452,0.00019226727],"domain_scores_gemma":[0.99897695,0.000104290106,0.0005199817,0.000039160906,0.00029639376,0.00006325414],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022755898,0.00016474788,0.00033631685,0.000030830888,0.00006010861,0.000058058784,0.00052658905,0.00010985656,0.000020414293],"category_scores_gemma":[0.00010697802,0.00005859497,0.00019632818,0.00007449444,0.0003108757,0.00015449493,0.00016610973,0.00017339826,0.000004595098],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015040122,0.00010154419,0.008103195,0.0000045590755,0.000050591127,0.00002764051,0.000031721534,0.000009445904,0.98302865,0.0011813678,0.000014712367,0.0072961804],"study_design_scores_gemma":[0.0005527518,0.0008150294,0.10797565,0.000111873844,0.000014563482,0.00062141137,0.00010779329,0.00006885578,0.87393063,0.014720046,0.0008426295,0.00023879146],"about_ca_topic_score_codex":0.00012000524,"about_ca_topic_score_gemma":0.000012278823,"teacher_disagreement_score":0.10909803,"about_ca_system_score_codex":0.000030456686,"about_ca_system_score_gemma":0.000011236993,"threshold_uncertainty_score":0.23894335},"labels":[],"label_agreement":null},{"id":"W2065574706","doi":"10.1021/jf048870d","title":"Heat-Induced Soy−Whey Proteins Interactions:  Formation of Soluble and Insoluble Protein Complexes","year":2005,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":102,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Soy protein; Whey protein isolate; Chemistry; Whey protein; Size-exclusion chromatography; Chromatography; Rheology; Soybean Proteins; Chemical engineering; Food science; Biochemistry; Materials science; Enzyme","score_opus":0.026993435039115107,"score_gpt":0.2235947482965838,"score_spread":0.19660131325746869,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065574706","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964755,0.0006869316,0.0000029759658,0.0021108622,0.0000538425,0.00027164724,0.000010180882,0.000015409178,0.00037265607],"genre_scores_gemma":[0.9989548,0.000042917465,0.00026542463,0.00001675595,0.00051639293,0.000014982005,0.000009396121,9.711503e-7,0.0001783643],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988545,0.000032698303,0.00055917277,0.00013322658,0.00024338141,0.00017701276],"domain_scores_gemma":[0.99924195,0.00002808912,0.00033573838,0.00003860059,0.00023499383,0.00012065342],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018466912,0.00015701525,0.00029268497,0.000010766373,0.00013593746,0.0000746367,0.0001616337,0.00009849045,0.000035150853],"category_scores_gemma":[0.000037282494,0.00005600831,0.00009360713,0.000119692544,0.00004666018,0.00062035996,0.00007213865,0.00022965544,0.0000011572461],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000028707029,0.000093180584,0.00007109108,0.000086049324,0.000028365921,3.9621753e-7,0.0001825107,0.0000029074222,0.99407834,0.000012514086,0.00019007386,0.0052258754],"study_design_scores_gemma":[0.00034888095,0.0006788301,0.0060955533,0.00025938157,0.000018315946,0.00047097358,0.0015285528,0.00002208455,0.9875476,0.00007819062,0.002791896,0.0001597846],"about_ca_topic_score_codex":0.00002884269,"about_ca_topic_score_gemma":0.00008862446,"teacher_disagreement_score":0.0065307724,"about_ca_system_score_codex":0.000042194773,"about_ca_system_score_gemma":0.000008947695,"threshold_uncertainty_score":0.22839527},"labels":[],"label_agreement":null},{"id":"W2065873078","doi":"10.1007/s11483-014-9334-7","title":"Formation and Functional Attributes of Canola Protein Isolate—Gum Arabic Electrostatic Complexes","year":2014,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Saskatchewan Canola Development Commission; Ministry of Agriculture - Saskatchewan","keywords":"Coacervate; Solubility; Gum arabic; Dissolution; Chemistry; Canola; Titration; Chemical engineering; Shear thinning; Whey protein isolate; Phase (matter); Chromatography; Rheology; Whey protein; Materials science; Inorganic chemistry; Organic chemistry; Food science","score_opus":0.023620091401262644,"score_gpt":0.1897232955833177,"score_spread":0.16610320418205507,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065873078","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99856114,0.00007542117,0.00038725318,0.00033346552,0.000047539605,0.0003497336,0.000074257136,0.000040969462,0.0001302375],"genre_scores_gemma":[0.99957114,0.0000024378403,0.00008823512,0.00003611644,0.00015624856,0.000033167824,0.00007916204,0.0000010138748,0.00003250137],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991923,0.000070581686,0.000214404,0.00015717396,0.00018314178,0.00018237747],"domain_scores_gemma":[0.9995952,0.00006358406,0.00015718091,0.000053271557,0.000088432054,0.00004231626],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013961144,0.00011216658,0.00017208728,0.000009943839,0.00012416393,0.000032651136,0.000095009076,0.000055119806,0.000012483386],"category_scores_gemma":[0.000028603155,0.00004738847,0.00004542203,0.00018390258,0.00006095281,0.00016140201,0.000042251097,0.00007067867,0.000014053316],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000017232618,0.0000335606,0.00035090168,0.000036525882,0.000011365977,3.6797374e-8,0.000028838735,0.000002073553,0.9909673,0.003952671,0.0000603171,0.004539199],"study_design_scores_gemma":[0.0002821789,0.0031975189,0.04929073,0.00007904896,0.000015299354,0.000007737907,0.00009685742,0.00089265686,0.9290938,0.0143181365,0.0024493015,0.00027676488],"about_ca_topic_score_codex":0.00006921654,"about_ca_topic_score_gemma":0.00010501073,"teacher_disagreement_score":0.061873507,"about_ca_system_score_codex":0.000017364258,"about_ca_system_score_gemma":0.000005635947,"threshold_uncertainty_score":0.19324458},"labels":[],"label_agreement":null},{"id":"W2065894519","doi":"10.1016/j.foodhyd.2004.05.003","title":"Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum","year":2004,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":66,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Locust bean gum; Creaming; Chemistry; Carrageenan; Emulsion; Casein; Flocculation; Sodium Caseinate; Sodium; Chromatography; Skimmed milk; Globules of fat; Phase (matter); Chemical engineering; Food science; Rheology; Milk fat; Materials science; Organic chemistry","score_opus":0.010935630842015608,"score_gpt":0.22966370723611035,"score_spread":0.21872807639409475,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065894519","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963214,0.000113280556,0.000019679866,0.00053344615,0.0001470338,0.0012937525,0.0001663861,0.00008807848,0.0013169798],"genre_scores_gemma":[0.9992883,0.0000026463501,0.00004662084,0.00008115537,0.00020714385,0.00021941932,0.00004568735,0.000002735883,0.000106256484],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986255,0.00013850495,0.00030163114,0.0003521626,0.0002514473,0.00033071628],"domain_scores_gemma":[0.9993814,0.00015737994,0.00011578034,0.000104119026,0.00004781459,0.00019346838],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043477825,0.00020204535,0.00033352862,0.000034564877,0.00025981935,0.00004357493,0.00022507306,0.00013126303,0.000051330848],"category_scores_gemma":[0.00011816033,0.00008637153,0.0000949422,0.00033003878,0.00006513581,0.00012279322,0.00014651012,0.00012910568,0.00003183982],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00037624373,0.00011505362,0.0010642338,0.000105726554,0.00007467494,0.000027769202,0.00076706195,0.00014660976,0.95058715,0.00044482108,0.0004324154,0.045858227],"study_design_scores_gemma":[0.0024286597,0.041851237,0.0077559943,0.00063656195,0.00008066246,0.00009959561,0.00091421616,0.000048558217,0.93075037,0.00088635733,0.0137584135,0.0007893681],"about_ca_topic_score_codex":0.00035877747,"about_ca_topic_score_gemma":0.0007274051,"teacher_disagreement_score":0.04506886,"about_ca_system_score_codex":0.00006512064,"about_ca_system_score_gemma":0.000009990727,"threshold_uncertainty_score":0.35221288},"labels":[],"label_agreement":null},{"id":"W2066113060","doi":"10.1016/j.foodres.2011.01.058","title":"Quantification of the compactibility of several protein isolates: Relationship between isolate physical–chemical properties and compaction properties","year":2011,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Compaction; Whey protein; Soy protein; Chemistry; Whey protein isolate; Food science; Chemical engineering; Bulk density; Compressibility; Water activity; Particle size; Water content; Crystallography; Materials science; Mineralogy; Composite material; Soil water; Thermodynamics; Soil science; Geology; Physical chemistry","score_opus":0.4774680445681833,"score_gpt":0.3400203877214668,"score_spread":0.1374476568467165,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2066113060","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979712,0.00004686616,0.000016787464,0.0006079464,0.00006154997,0.00071082,0.00005209004,0.000018789653,0.0005139565],"genre_scores_gemma":[0.99968576,8.7311724e-7,0.00004162937,0.0000022451518,0.00011829617,0.000046640107,0.000008582231,0.0000014657513,0.00009451221],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99832577,0.00040142098,0.00032703593,0.0002229773,0.0005535111,0.00016927556],"domain_scores_gemma":[0.9990178,0.000161826,0.0001818347,0.0001205744,0.00046983408,0.000048144673],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008402344,0.00009014709,0.00016001966,0.000031904747,0.00015218752,0.000030171896,0.00044885173,0.00007266132,0.000022429125],"category_scores_gemma":[0.0005738657,0.000032587173,0.00006940173,0.00023290631,0.00047304135,0.00022085909,0.00017870858,0.0002943087,0.00000599933],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017412908,0.00018997845,0.081580214,0.000056361652,0.000043137803,3.5771503e-8,0.0009703144,0.000003210914,0.9145833,0.0016323143,0.000018268061,0.00074867863],"study_design_scores_gemma":[0.00010996365,0.00039687986,0.4238683,0.00015459744,0.000004616126,0.0000017192646,0.0003700794,0.00097112963,0.5709089,0.003070554,0.00006897276,0.00007427416],"about_ca_topic_score_codex":0.0006926088,"about_ca_topic_score_gemma":0.00006787449,"teacher_disagreement_score":0.34367445,"about_ca_system_score_codex":0.00005528769,"about_ca_system_score_gemma":0.000025929337,"threshold_uncertainty_score":0.17429405},"labels":[],"label_agreement":null},{"id":"W2066527589","doi":"10.1016/j.foodhyd.2008.11.004","title":"Effect of protein supplementation on the rheological characteristics of milk permeates fermented with exopolysaccharide-producing Lactococcus lactis subsp. cremoris","year":2008,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":48,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Lactococcus lactis; Food science; Fermentation; Chemistry; Rheology; Strain (injury); Whey protein; Casein; Ultrafiltration (renal); Ingredient; Whey protein isolate; Apparent viscosity; Bacteria; Chromatography; Lactic acid; Materials science; Biology","score_opus":0.02076351009550244,"score_gpt":0.2221077576598553,"score_spread":0.20134424756435285,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2066527589","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9955424,0.000034590143,0.0000043967307,0.0003233786,0.000059782757,0.0035283,0.00013621445,0.000055441058,0.0003154738],"genre_scores_gemma":[0.9988311,0.000008269035,0.000031135613,0.000028740918,0.00013969801,0.00070604717,0.000055432087,0.0000039123815,0.00019564247],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99780095,0.00043117465,0.00050363503,0.00039913924,0.0005378513,0.00032724935],"domain_scores_gemma":[0.99881214,0.0003913431,0.0004385884,0.0001924694,0.0000979918,0.00006746563],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006531095,0.00027093122,0.000486562,0.000030795665,0.0002799845,0.000020682097,0.0003643307,0.000116813084,0.0002904563],"category_scores_gemma":[0.00018429007,0.00008700935,0.00012736185,0.00043296325,0.00021375476,0.00009738144,0.00007559829,0.00019508498,0.000011370059],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00096168625,0.0001857447,0.03806521,0.00007641781,0.00008328069,0.0000073577694,0.0003317937,0.000003275785,0.9572833,0.00014642772,0.0000803767,0.0027750856],"study_design_scores_gemma":[0.00056406565,0.016605996,0.065182135,0.00014844004,0.00003046933,0.000020472597,0.0001509661,0.00004064415,0.916825,0.000028074712,0.00020143055,0.00020232941],"about_ca_topic_score_codex":0.0002775313,"about_ca_topic_score_gemma":0.00009600757,"teacher_disagreement_score":0.040458366,"about_ca_system_score_codex":0.000051422347,"about_ca_system_score_gemma":0.000018103065,"threshold_uncertainty_score":0.3548138},"labels":[],"label_agreement":null},{"id":"W2067571444","doi":"10.1007/s11746-004-961-0","title":"Electrophoretic and functional properties of mustard seed meals and protein concentrates","year":2004,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":39,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; Agriculture and Agri-Food Canada","funders":"","keywords":"Brassica; Sinapis; Biology; Rapeseed; Botany; Meal; Horticulture; Food science","score_opus":0.012905639486193643,"score_gpt":0.18193529158545932,"score_spread":0.16902965209926568,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2067571444","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963843,0.0015220672,9.1019405e-7,0.0019528966,0.000022488884,0.000062656734,0.0000030936412,0.000005230223,0.000046323046],"genre_scores_gemma":[0.9993357,0.0002225367,0.0001274702,0.00012383299,0.000107919426,0.0000038662547,2.4034208e-7,0.0000010390286,0.0000773637],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99919736,0.000041142477,0.00025289532,0.000101503894,0.00026634862,0.00014072702],"domain_scores_gemma":[0.99918413,0.000025699248,0.0005472684,0.000039331488,0.00014349508,0.00006006761],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002496054,0.00009390019,0.00023717614,0.0000022939485,0.000099547266,0.000025989106,0.00014375971,0.000033872355,0.0000037501434],"category_scores_gemma":[0.00006775352,0.000029887336,0.00013068152,0.00014034403,0.00057796616,0.00005183466,0.000054129618,0.00016299137,1.6589337e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005867364,0.000025815745,0.000859183,0.000033058514,0.00004679587,4.0730504e-7,0.00027347248,0.000004148949,0.99717295,0.0000135490645,0.000038044996,0.0014739012],"study_design_scores_gemma":[0.00028237488,0.00030207133,0.009551326,0.0001673857,0.000021171572,0.000103235594,0.0016968552,0.00000610983,0.9872817,0.00019782851,0.00029906302,0.00009091047],"about_ca_topic_score_codex":0.000116336894,"about_ca_topic_score_gemma":0.000006185347,"teacher_disagreement_score":0.009891281,"about_ca_system_score_codex":0.00006356167,"about_ca_system_score_gemma":0.000042569496,"threshold_uncertainty_score":0.21295404},"labels":[],"label_agreement":null},{"id":"W2069160493","doi":"10.1094/cchem-06-10-0097","title":"Functionality of Barley Proteins Extracted and Fractionated by Alkaline and Alcohol Methods","year":2010,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":126,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Alberta Crop Industry Development Fund","keywords":"Hordein; Chemistry; Glutelin; Endosperm; Extraction (chemistry); Bran; Prolamin; Chromatography; Hordeum vulgare; Globulin; Food science; Biochemistry; Storage protein; Botany; Poaceae; Organic chemistry; Raw material","score_opus":0.02159652352473246,"score_gpt":0.2812915796951444,"score_spread":0.25969505617041194,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2069160493","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99626404,0.00015772165,0.000016557771,0.00024770817,0.000047933256,0.00016339068,0.00010041183,0.00004229093,0.0029599648],"genre_scores_gemma":[0.99839884,0.000010767831,0.00070244184,0.000021843114,0.00015803374,0.000029589293,0.00011978981,0.0000010193454,0.00055766513],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992514,0.000043508528,0.00020105939,0.00024895178,0.00013280603,0.00012223747],"domain_scores_gemma":[0.99947757,0.00013701527,0.00012617541,0.00006608329,0.000090147296,0.000103032726],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035271948,0.00010744222,0.00015509596,0.0000027478086,0.00008689695,0.00002312842,0.00009430412,0.00020243347,0.000682128],"category_scores_gemma":[0.00017488746,0.000048037335,0.000028636903,0.000089224544,0.00012632983,0.00007258732,0.000056375095,0.00023596897,0.0000016250092],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002066747,0.000044901106,0.0025547484,0.00003178952,0.000013360576,3.4564303e-7,0.0000062546796,3.33092e-8,0.98129565,0.000013177647,0.00034221145,0.015676854],"study_design_scores_gemma":[0.00016819459,0.00003558623,0.048605837,0.00001032596,0.000009358516,0.00003453465,0.00004456773,0.000034571418,0.92299885,0.0003235389,0.02760827,0.00012635156],"about_ca_topic_score_codex":0.00044116538,"about_ca_topic_score_gemma":0.000039346818,"teacher_disagreement_score":0.058296792,"about_ca_system_score_codex":0.000007876887,"about_ca_system_score_gemma":0.000007766763,"threshold_uncertainty_score":0.7468823},"labels":[],"label_agreement":null},{"id":"W2069506909","doi":"10.1021/jf011689+","title":"Isothermal Calorimetry Study of Calcium Caseinate and Whey Protein Isolate Edible Films Cross-Linked by Heating and γ-Irradiation","year":2002,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique; Université du Québec à Montréal","funders":"","keywords":"Differential scanning calorimetry; Endothermic process; Calorimetry; Isothermal titration calorimetry; Isothermal process; Wetting; Chemistry; Whey protein; Isothermal microcalorimetry; Water activity; Chemical engineering; Chromatography; Thermodynamics; Biochemistry; Organic chemistry; Water content; Adsorption; Enthalpy","score_opus":0.022942172815646377,"score_gpt":0.22350488800987997,"score_spread":0.2005627151942336,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2069506909","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99636924,0.0029632784,4.7127685e-7,0.00020564377,0.00004670533,0.00024149336,0.000033809276,0.000011570564,0.00012781098],"genre_scores_gemma":[0.99933046,0.00005368236,0.00003869395,0.000010957091,0.00025244063,0.0000063740804,0.0000039493916,0.0000014825866,0.00030192945],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99875724,0.000047341775,0.00052172056,0.00020805004,0.00026260133,0.00020303494],"domain_scores_gemma":[0.9990999,0.00004359357,0.0005021054,0.00003811607,0.00015882748,0.00015745628],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021638714,0.00018683658,0.00033334267,0.000008650608,0.00018601002,0.00010772234,0.00012588667,0.00014419032,0.000044174678],"category_scores_gemma":[0.00004701527,0.00006934778,0.00005439496,0.00014230367,0.000069395704,0.0002588594,0.00006840941,0.0002510029,3.9201117e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002521221,0.00015969192,0.0065954076,0.00007472764,0.000055327815,0.0000033536287,0.00037848085,0.0000036850515,0.99076295,8.010781e-7,0.00017852578,0.0017618357],"study_design_scores_gemma":[0.0030693742,0.007151942,0.4607389,0.0003399503,0.00012085767,0.0011374272,0.009888614,0.00024858184,0.5161107,0.00004974698,0.00036290608,0.000780993],"about_ca_topic_score_codex":0.00012853408,"about_ca_topic_score_gemma":0.000013938652,"teacher_disagreement_score":0.47465223,"about_ca_system_score_codex":0.000019012032,"about_ca_system_score_gemma":0.0000028097982,"threshold_uncertainty_score":0.28279203},"labels":[],"label_agreement":null},{"id":"W2069948710","doi":"10.1016/j.foodhyd.2012.08.001","title":"Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions","year":2012,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":827,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Soy protein; Chemistry; Solubility; Sonication; Chromatography; Random coil; Dynamic modulus; Circular dichroism; Chemical engineering; Electrophoresis; Ultrasonic sensor; Dynamic mechanical analysis; Crystallography; Organic chemistry; Biochemistry; Polymer","score_opus":0.01408869630258308,"score_gpt":0.20962111814624868,"score_spread":0.1955324218436656,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2069948710","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977839,0.0004053726,5.637549e-7,0.000055255467,0.00007981655,0.0013750106,0.00002330906,0.000030892086,0.0002458934],"genre_scores_gemma":[0.9995078,0.0000023012574,0.000018217954,0.0000122377605,0.00021957514,0.00012886143,0.0000024377644,0.0000020433743,0.00010651314],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989496,0.000103332444,0.00021090647,0.00018823087,0.00025772068,0.0002902518],"domain_scores_gemma":[0.9995388,0.00011156426,0.0001361736,0.00007414544,0.000033482836,0.00010587073],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011586996,0.00016799883,0.0003050065,0.000015655824,0.00011962042,0.000014989427,0.00018749198,0.00008476218,0.000010043028],"category_scores_gemma":[0.000087850894,0.00006038932,0.00009810809,0.00017361,0.00014907143,0.0001505846,0.000078490164,0.00011047577,0.000006503197],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000062814,0.00013600511,0.0012276033,0.00012932494,0.00003291659,1.4039246e-7,0.0005840835,0.000001333248,0.99616116,0.0005601252,0.00000968969,0.0010947788],"study_design_scores_gemma":[0.00023824745,0.0025665832,0.02069064,0.00019985696,0.000020757157,0.0000044840026,0.0002022935,0.0000367743,0.9754103,0.00022224069,0.00023633779,0.00017149153],"about_ca_topic_score_codex":0.000072872055,"about_ca_topic_score_gemma":0.000016256734,"teacher_disagreement_score":0.020750891,"about_ca_system_score_codex":0.000017419803,"about_ca_system_score_gemma":0.0000054149536,"threshold_uncertainty_score":0.2462605},"labels":[],"label_agreement":null},{"id":"W2070648031","doi":"10.3168/jds.s0022-0302(04)73165-3","title":"Effect of Temperature and Pore Size on the Fractionation of Fresh and Reconstituted Buttermilk by Microfiltration","year":2004,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":63,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; University of California Research Initiatives; California Dairy Research Foundation","keywords":"Chemistry; Microfiltration; Fractionation; Chromatography; Phospholipid; Permeation; Membrane; Biochemistry","score_opus":0.00884576231647672,"score_gpt":0.2280708282807856,"score_spread":0.21922506596430888,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2070648031","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99746037,0.00018763599,0.000002444002,0.0019891458,0.0001270041,0.00011876155,0.000013676792,0.0000019917163,0.00009899013],"genre_scores_gemma":[0.9997894,0.00002651438,0.000055905286,0.00007317542,0.00004468932,8.283493e-7,7.648078e-7,2.1627667e-7,0.000008501403],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992755,0.00006650793,0.000214473,0.00008870007,0.00028965843,0.00006515884],"domain_scores_gemma":[0.9991575,0.00031505263,0.00033990896,0.000031510583,0.000120923585,0.00003512003],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012028174,0.00005362257,0.00011365981,0.000017059623,0.00013724371,0.000036536312,0.00015987457,0.00004043924,0.000007681127],"category_scores_gemma":[0.0004549606,0.000016362052,0.000025036486,0.00023166895,0.00030934042,0.00029611588,0.00001647074,0.00010782622,2.013594e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000032994565,0.00001404007,0.0018394863,0.0000057253415,0.0000029163634,7.3820246e-7,0.000045901612,0.000006008348,0.9941728,0.000086931395,0.00018770702,0.0036047606],"study_design_scores_gemma":[0.00021190534,0.0013783555,0.040750183,0.00012403088,0.0000057486864,0.000112816575,0.00012834383,0.000004982898,0.95675254,0.0002480405,0.00024064371,0.000042389525],"about_ca_topic_score_codex":0.000024446432,"about_ca_topic_score_gemma":0.000010753378,"teacher_disagreement_score":0.038910694,"about_ca_system_score_codex":0.00001921175,"about_ca_system_score_gemma":0.00002616429,"threshold_uncertainty_score":0.11397776},"labels":[],"label_agreement":null},{"id":"W2071054594","doi":"10.1016/s0167-4838(01)00242-4","title":"Conformational rearrangement of β-lactoglobulin upon interaction with an anionic membrane","year":2001,"lang":"en","type":"article","venue":"Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":46,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Chemistry; Crystallography; Isoelectric point; Phospholipid; Helix (gastropod); Membrane; Phase transition; Infrared spectroscopy; Amide; Conformational change; Stereochemistry; Biochemistry; Organic chemistry","score_opus":0.012490754745883771,"score_gpt":0.23302523038818226,"score_spread":0.2205344756422985,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2071054594","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971806,0.00005873907,0.00004674559,0.0013529386,0.00006985115,0.0008212932,0.00007334775,0.00005302687,0.00034350256],"genre_scores_gemma":[0.9986498,0.000021520682,0.0005554999,0.00028762795,0.00011454029,0.000053008433,0.000290669,0.0000046106347,0.000022740905],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983689,0.00025456664,0.00036068092,0.00043058573,0.0002923415,0.00029291937],"domain_scores_gemma":[0.99922717,0.00003372144,0.00033001415,0.0001748329,0.00012151385,0.0001127587],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001548634,0.00027369222,0.00033952258,0.000042071155,0.00011221029,0.000052736326,0.00027421265,0.0002069141,0.00014401464],"category_scores_gemma":[0.000019059884,0.00012561836,0.0000709145,0.00022945387,0.00014266986,0.00022833765,0.00009082983,0.00021745272,0.0000037820737],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00047687924,0.000071425784,0.0000073978636,0.000027122558,0.00007070197,0.00001045324,0.00011417996,0.0000048380866,0.99573594,0.0015369684,0.000016419826,0.0019276869],"study_design_scores_gemma":[0.00041543972,0.0017740214,0.0019419335,0.000048261852,0.00003159298,0.00016639693,0.0001324522,0.00005820231,0.9930452,0.00085954176,0.0012615253,0.00026541864],"about_ca_topic_score_codex":0.00020627498,"about_ca_topic_score_gemma":0.00014425041,"teacher_disagreement_score":0.002690713,"about_ca_system_score_codex":0.000026081498,"about_ca_system_score_gemma":0.000026351998,"threshold_uncertainty_score":0.5122568},"labels":[],"label_agreement":null},{"id":"W2072217667","doi":"10.1111/j.1365-2621.2005.tb11527.x","title":"Formula Optimization of a Low‐fat Food System Containing Whey Protein Isolate‐ Xanthan Gum Complexes as Fat Replacer","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":70,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Xanthan gum; Food science; Fat substitute; Moisture; Chemistry; Viscosity; Whey protein isolate; Whey protein; Texture (cosmology); Water content; Response surface methodology; Rheology; Chromatography; Materials science; Organic chemistry; Composite material","score_opus":0.027798991815117226,"score_gpt":0.2458423782940636,"score_spread":0.2180433864789464,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2072217667","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9960895,0.00038532127,0.00075776683,0.0006470538,0.00025098168,0.00056007964,0.00001527388,0.000035968504,0.001258013],"genre_scores_gemma":[0.99724305,0.0000055735145,0.002202595,0.00004609342,0.00041299575,0.000010440211,9.861949e-7,0.0000022669083,0.00007599846],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9969939,0.0001413972,0.0009990173,0.0003073466,0.0011106239,0.00044774445],"domain_scores_gemma":[0.9975328,0.00007522772,0.0013232449,0.00013907057,0.0007078358,0.000221845],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018593625,0.0001968315,0.0004497412,0.00010375616,0.00039452405,0.0001914926,0.0010202108,0.00010408382,0.000055825494],"category_scores_gemma":[0.00032640662,0.000082981605,0.00017196503,0.0008061516,0.0002607681,0.0011178608,0.00014981991,0.00023880886,0.000012340492],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017068189,0.00009597497,0.00023940184,0.00005518999,0.000028809622,0.0000045734987,0.00042994358,0.0034273511,0.99114954,0.0017655455,0.000059700862,0.0025732564],"study_design_scores_gemma":[0.0011774922,0.0145499,0.0008189993,0.0017868408,0.00003751633,0.0007216876,0.004806283,0.016131906,0.95780605,0.00037037735,0.0012162267,0.00057671836],"about_ca_topic_score_codex":0.000040470324,"about_ca_topic_score_gemma":0.00011025066,"teacher_disagreement_score":0.033343516,"about_ca_system_score_codex":0.00021997909,"about_ca_system_score_gemma":0.000088819026,"threshold_uncertainty_score":0.33838916},"labels":[],"label_agreement":null},{"id":"W2072435514","doi":"10.3168/jds.s0022-0302(03)73738-2","title":"Effect of High-Hydrostatic Pressure and Temperature on Rheological Characteristics of Glycomacropeptide","year":2003,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"McGill University","keywords":"Rheology; Shear rate; Rheometer; Shear thinning; Apparent viscosity; Arrhenius equation; Activation energy; Thermodynamics; Hydrostatic pressure; Chemistry; Shear stress; Materials science; Viscosity; Composite material; Organic chemistry","score_opus":0.008856561898732986,"score_gpt":0.23103089059110435,"score_spread":0.22217432869237136,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2072435514","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990423,0.00028572997,0.0000012053304,0.00009198401,0.00023273414,0.00013897308,0.000020547002,0.000003755063,0.00018279387],"genre_scores_gemma":[0.99971294,0.000021431542,0.0001272058,0.000028695646,0.000053932534,9.643427e-7,4.4540246e-7,5.36966e-7,0.000053870317],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984323,0.0002613743,0.00044025612,0.00015595584,0.00053479103,0.00017532549],"domain_scores_gemma":[0.9986919,0.00039739168,0.00056703365,0.000069865426,0.00016743483,0.00010636569],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002024866,0.00010902647,0.00037564442,0.00003219625,0.00010243941,0.000034194913,0.00039530438,0.00006788415,0.000032406515],"category_scores_gemma":[0.0010371391,0.000034604418,0.00006397477,0.00036015827,0.00047489404,0.0001769533,0.00004776455,0.00019392345,0.0000012876836],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014768906,0.000062150175,0.012156119,0.00004800647,0.000012588257,0.000012458667,0.000057205205,0.000010366359,0.98103505,0.00068985583,0.000057156714,0.005711331],"study_design_scores_gemma":[0.0006170663,0.013965436,0.44545197,0.0004045049,0.000054202574,0.00032296678,0.000085173306,0.00003352652,0.5374367,0.00036057908,0.0010783224,0.00018956112],"about_ca_topic_score_codex":0.000010419886,"about_ca_topic_score_gemma":0.0000016521315,"teacher_disagreement_score":0.4435984,"about_ca_system_score_codex":0.000010514016,"about_ca_system_score_gemma":0.000027279126,"threshold_uncertainty_score":0.17497669},"labels":[],"label_agreement":null},{"id":"W2072466783","doi":"10.1021/jf060506m","title":"Interactions between Bovine β-Lactoglobulin A and Various Bioactive Peptides As Studied by Front-Face Fluorescence Spectroscopy","year":2006,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Fluorescence; Fluorescence spectroscopy; Chemistry; Spectroscopy; Biophysics; Beta-lactoglobulin; Whey protein; Biochemistry; Biology; Optics","score_opus":0.009523014393901628,"score_gpt":0.2144051350503801,"score_spread":0.20488212065647848,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2072466783","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9951045,0.0020366325,0.000003974178,0.0014281629,0.00006353241,0.000121360834,0.00008521703,0.000021835656,0.0011348128],"genre_scores_gemma":[0.9982353,0.000119288095,0.00015714916,0.000017246253,0.0008567491,0.00000420591,0.000026023617,0.0000012521919,0.0005828183],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99882686,0.00003572617,0.0004260404,0.00020949997,0.0002576924,0.0002441897],"domain_scores_gemma":[0.99910516,0.000119412565,0.0004377728,0.000037552792,0.00014537199,0.0001547117],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011934442,0.00022441268,0.00035902453,0.000007002729,0.00020530012,0.00012721433,0.00019536194,0.00010838668,0.00005470904],"category_scores_gemma":[0.000040415893,0.00007895124,0.0000981363,0.00011284291,0.00009737443,0.00024074352,0.00008699794,0.00033740906,0.000004274726],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000040141098,0.0000799231,0.005157449,0.000017635464,0.00009032459,0.0000029143596,0.00008876679,4.8848113e-7,0.9900119,0.000002839275,0.0032705863,0.0012370725],"study_design_scores_gemma":[0.00044579757,0.0012711183,0.20332892,0.00013328837,0.000088910056,0.0005908382,0.0030041644,0.0000012185586,0.78807163,0.0002614772,0.0024687569,0.0003338586],"about_ca_topic_score_codex":0.00017148527,"about_ca_topic_score_gemma":0.000050396335,"teacher_disagreement_score":0.20194021,"about_ca_system_score_codex":0.0000700579,"about_ca_system_score_gemma":0.00000843648,"threshold_uncertainty_score":0.3219538},"labels":[],"label_agreement":null},{"id":"W2072643110","doi":"10.1016/j.foodchem.2011.11.019","title":"Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study","year":2011,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":181,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Micelle; Chemistry; Casein; Curcumin; Fluorescence spectroscopy; Whey protein; Denaturation (fissile materials); Quenching (fluorescence); Fluorescence; Hydrophobic effect; Binding constant; Biophysics; Chromatography; Biochemistry; Binding site; Organic chemistry; Nuclear chemistry; Aqueous solution","score_opus":0.044439788850076184,"score_gpt":0.2370607294281436,"score_spread":0.19262094057806742,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2072643110","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979818,0.00008972497,0.0000019677757,0.00004673163,0.000046668876,0.00034494125,0.00003366993,0.00001820899,0.0014362759],"genre_scores_gemma":[0.9995886,9.3319886e-7,0.0002292863,0.000008903725,0.00008272666,0.000028559467,0.0000028411819,0.0000012239211,0.000056932902],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989929,0.000039964296,0.00030816894,0.00022909821,0.00022298512,0.00020685728],"domain_scores_gemma":[0.99951625,0.00006590189,0.00017235678,0.00014123185,0.000043432392,0.000060802653],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002724533,0.0001176801,0.0001913724,0.000005227551,0.00008034298,0.000009595807,0.00050924893,0.00004837384,0.0001129476],"category_scores_gemma":[0.0000625226,0.000044127904,0.00006635193,0.00024448818,0.00006285601,0.000025343774,0.00013337194,0.0000978748,0.00000597584],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026657071,0.0001309684,0.004311903,0.000030777705,0.000020605907,0.000002072411,0.0013344617,5.3391835e-7,0.9935226,0.0000025276195,0.000052919346,0.00056397414],"study_design_scores_gemma":[0.00008336759,0.00058708334,0.001131514,0.00007171128,0.000009324722,0.00000524853,0.0059791105,0.0000054397224,0.9919754,0.000014835018,0.00004470153,0.000092211085],"about_ca_topic_score_codex":0.00063318055,"about_ca_topic_score_gemma":0.00006290024,"teacher_disagreement_score":0.0046446486,"about_ca_system_score_codex":0.000022350541,"about_ca_system_score_gemma":0.000008965769,"threshold_uncertainty_score":0.17994837},"labels":[],"label_agreement":null},{"id":"W2072890050","doi":"10.1021/bm900989y","title":"Elaboration and Characterization of Soy/Zein Protein Microspheres for Controlled Nutraceutical Delivery","year":2009,"lang":"en","type":"article","venue":"Biomacromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":167,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Canadian Institutes of Health Research","keywords":"Nutraceutical; Soy protein; Chemistry; Swelling; Kinetics; Whey protein; Controlled release; Whey protein isolate; Chemical engineering; Crystallinity; Chromatography; Food science","score_opus":0.013333226356350262,"score_gpt":0.2249632534055644,"score_spread":0.21163002704921413,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2072890050","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99713844,0.0003190917,0.00023547337,0.00073919527,0.000032553744,0.0013595527,0.00008245511,0.000038324677,0.000054942033],"genre_scores_gemma":[0.9990867,0.00001085162,0.0005074685,0.00006493558,0.000088541994,0.00007930445,0.00009466162,9.4722316e-7,0.00006663747],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991851,0.00006764063,0.00028187715,0.0001995371,0.00011102274,0.00015485859],"domain_scores_gemma":[0.9996007,0.000041683907,0.00015207402,0.000041723724,0.00011924015,0.00004457936],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018160662,0.00011039713,0.0002255946,0.000009224665,0.00009059909,0.00005360658,0.00009917705,0.000108221524,0.0000116775045],"category_scores_gemma":[0.000050195616,0.000046979465,0.00006009169,0.00010882365,0.00005255916,0.00008626101,0.000014914433,0.000027150423,0.000002128623],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002858997,0.000074206684,0.000056805497,0.000013780101,0.000010688054,9.337835e-7,0.00002118793,3.6052963e-8,0.9666586,0.0015975873,0.000009237614,0.03127103],"study_design_scores_gemma":[0.0009571457,0.0007860253,0.017072324,0.00004756178,0.0000136585795,0.0000042965758,0.00003466783,0.00015039709,0.97887343,0.0006432107,0.0012805618,0.0001367476],"about_ca_topic_score_codex":0.000014614323,"about_ca_topic_score_gemma":0.000024724366,"teacher_disagreement_score":0.031134281,"about_ca_system_score_codex":0.000010000244,"about_ca_system_score_gemma":0.000007522944,"threshold_uncertainty_score":0.1915767},"labels":[],"label_agreement":null},{"id":"W2073185522","doi":"10.1021/jf062634g","title":"Influence of Heating on Oil-in-Water Emulsions Prepared with Soybean Soluble Polysaccharide","year":2006,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Emulsion; Chemistry; Polysaccharide; Chromatography; Particle size; Soybean oil; Fraction (chemistry); Impurity; Heat stability; Thermal stability; Food science; Organic chemistry; Materials science","score_opus":0.008243572323736365,"score_gpt":0.18653079511556825,"score_spread":0.17828722279183187,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2073185522","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99865437,0.0001851534,7.88395e-8,0.00035759067,0.000020954001,0.000048925034,0.0000067924348,0.000009678928,0.0007164733],"genre_scores_gemma":[0.99946487,0.000010014361,0.000037639726,0.000014776267,0.00022301904,0.0000035835676,0.0000052089404,8.491588e-7,0.00024004409],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988652,0.000022119415,0.00046368322,0.00015135779,0.00027660377,0.00022101977],"domain_scores_gemma":[0.99938565,0.000052204043,0.00030349244,0.00004011975,0.0001438657,0.000074690084],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013771646,0.00014709755,0.00026937944,0.000008982108,0.00008527853,0.000035069683,0.00018609613,0.0000869516,0.000015285537],"category_scores_gemma":[0.00001772975,0.000039221417,0.00007414695,0.00013012218,0.000048922804,0.00015959376,0.000043143085,0.00019149117,7.9194814e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004696827,0.00008466484,0.00414516,0.000033289994,0.000016941673,0.0000039445054,0.00007923472,0.00056557194,0.99465495,0.000005775099,0.000050242354,0.00031326615],"study_design_scores_gemma":[0.00033096495,0.00070168596,0.12337586,0.0003672695,0.000013535557,0.00022790644,0.0006133354,0.000002667183,0.874067,0.00006780346,0.000076090466,0.00015584446],"about_ca_topic_score_codex":0.00014783812,"about_ca_topic_score_gemma":0.00010906131,"teacher_disagreement_score":0.12058791,"about_ca_system_score_codex":0.000030157174,"about_ca_system_score_gemma":0.000006273258,"threshold_uncertainty_score":0.15994029},"labels":[],"label_agreement":null},{"id":"W2073349849","doi":"10.1039/c1fo10201j","title":"Digestibility and β-carotene release from lipid nanodispersions depend on dispersed phase crystallinity and interfacial properties","year":2011,"lang":"en","type":"article","venue":"Food & Function","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":74,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Lipid digestion; Pulmonary surfactant; Chemistry; Poloxamer; Chromatography; Colloid; Aqueous two-phase system; Crystallinity; Emulsion; Chemical engineering; Phase (matter); Aqueous solution; Solid lipid nanoparticle; Organic chemistry; Biochemistry; Lipase; Polymer","score_opus":0.08540953661729954,"score_gpt":0.20902080139346477,"score_spread":0.12361126477616523,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2073349849","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99814796,0.00019545988,0.000017628669,0.000120734374,0.000379927,0.00044151998,0.00012961664,0.00009201878,0.0004751292],"genre_scores_gemma":[0.99951804,0.000014590813,0.000021603557,0.000056737736,0.00029422555,0.00003196427,0.00004236777,0.0000016956691,0.000018806697],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99888104,0.00013510125,0.00020725427,0.00043384504,0.00016097416,0.00018178948],"domain_scores_gemma":[0.99958056,0.000052028838,0.00008087971,0.0000994764,0.000045942677,0.00014111797],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001709813,0.00016645833,0.00017555572,0.000012649086,0.00029057197,0.0000540328,0.00009402316,0.00011958491,0.00020013025],"category_scores_gemma":[0.0001274738,0.00006655363,0.000047398982,0.00007909056,0.00010056904,0.00018874672,0.00008464501,0.00014803391,0.000022053582],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.011266241,0.00076064904,0.012225267,0.000022802273,0.000078499885,0.0000032158537,0.0011272151,9.370562e-7,0.87965876,0.00009848945,0.000043655877,0.0947143],"study_design_scores_gemma":[0.0047949674,0.15487018,0.6553278,0.0004956383,0.00030938632,0.00003022121,0.007063661,0.0006724879,0.15847224,0.002737611,0.013446155,0.0017796141],"about_ca_topic_score_codex":0.0013548109,"about_ca_topic_score_gemma":0.0017120912,"teacher_disagreement_score":0.72118646,"about_ca_system_score_codex":0.00002739977,"about_ca_system_score_gemma":0.0000058530177,"threshold_uncertainty_score":0.2713978},"labels":[],"label_agreement":null},{"id":"W2073415968","doi":"10.3168/jds.s0022-0302(03)73870-3","title":"Production of a Novel Ingredient from Buttermilk","year":2003,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":136,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Danone","keywords":"Chemistry; Microfiltration; Membrane; Chromatography; Ingredient; Skimmed milk; Ultrafiltration (renal); Casein; Permeation; Sodium Caseinate; Food science; Sodium citrate; Globules of fat; Filtration (mathematics); Cross-flow filtration; Biochemistry; Milk fat","score_opus":0.042550201612402194,"score_gpt":0.24890001480299284,"score_spread":0.20634981319059065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2073415968","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975322,0.0001397277,0.000046473917,0.000357795,0.0013623236,0.00007873642,0.0000049316814,0.000004824292,0.00047302194],"genre_scores_gemma":[0.99835575,0.00000534754,0.0013112872,0.00003217604,0.00024404681,7.69758e-7,2.1146282e-7,2.874006e-7,0.000050127248],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986649,0.000039678365,0.00037621212,0.00015255983,0.00061252125,0.0001541118],"domain_scores_gemma":[0.99904424,0.0000464514,0.00048931694,0.00006291418,0.00027395316,0.00008309651],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001396065,0.00006297023,0.00014888999,0.0000321166,0.000114189694,0.000032543892,0.00044357684,0.00002878969,0.000032361306],"category_scores_gemma":[0.00064291107,0.000022026943,0.000061227234,0.0005380242,0.00021745931,0.00040209506,0.00003714764,0.00010162752,0.000002834787],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000009095557,0.00008536736,0.00447537,0.0000017488388,0.0000033497834,0.0000015296985,0.00013463464,0.000020080088,0.98969823,0.00009729138,0.00013911845,0.005334159],"study_design_scores_gemma":[0.0003374134,0.0009648608,0.14929846,0.00020771427,0.000014241008,0.0002572895,0.0010452789,0.00006201179,0.83465296,0.00088536396,0.012087312,0.0001871209],"about_ca_topic_score_codex":0.000042531192,"about_ca_topic_score_gemma":0.00001585515,"teacher_disagreement_score":0.15504532,"about_ca_system_score_codex":0.00004164454,"about_ca_system_score_gemma":0.00005505488,"threshold_uncertainty_score":0.08982326},"labels":[],"label_agreement":null},{"id":"W2073444142","doi":"10.1007/s11483-007-9051-6","title":"Synchrotron Based FTIR Spectromicroscopy of Biopolymer Blends Undergoing Phase Separation","year":2008,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian Light Source (Canada); University of Saskatchewan","funders":"","keywords":"Biopolymer; Maltodextrin; Fourier transform infrared spectroscopy; Gelatin; Materials science; Synchrotron; Chemical engineering; Texture (cosmology); Phase (matter); Analytical Chemistry (journal); Chromatography; Chemistry; Optics; Composite material; Organic chemistry; Polymer; Spray drying","score_opus":0.032418910560212,"score_gpt":0.266759757356818,"score_spread":0.234340846796606,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2073444142","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982569,0.00016346683,0.000083007886,0.00016043708,0.0001809939,0.00027368532,0.00011318778,0.00007847795,0.00068985],"genre_scores_gemma":[0.9991496,0.000013783338,0.00025450034,0.00005142733,0.00036306857,0.000018766674,0.000085454216,0.0000021621167,0.000061211234],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99886835,0.00006103474,0.0002830949,0.00027765572,0.00024998275,0.0002598879],"domain_scores_gemma":[0.99948955,0.00007183303,0.00020256516,0.00011552063,0.000057951944,0.00006258194],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000080437036,0.00017049951,0.00023661614,0.00001693411,0.0001899139,0.000019095694,0.00022868384,0.0000930868,0.0000705437],"category_scores_gemma":[0.000011920079,0.00007711666,0.00013539636,0.00036929018,0.00011903014,0.00012933255,0.000038247967,0.000087020206,0.000050218103],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000055018365,0.00020796404,0.00014878885,0.000016365082,0.000019929106,0.0000018989616,0.000043891378,0.000005596192,0.9972162,0.00041711328,0.00010672571,0.0017605007],"study_design_scores_gemma":[0.0004510961,0.0025124652,0.0004541386,0.00003392509,0.000011075891,0.000005121583,0.00005089217,0.00018768436,0.99534166,0.00022974717,0.000538883,0.00018330006],"about_ca_topic_score_codex":0.00007485677,"about_ca_topic_score_gemma":0.000056851994,"teacher_disagreement_score":0.0023045011,"about_ca_system_score_codex":0.000044094464,"about_ca_system_score_gemma":0.000047226677,"threshold_uncertainty_score":0.31447262},"labels":[],"label_agreement":null},{"id":"W2073992887","doi":"10.1016/j.foodres.2011.02.018","title":"Coagulation properties of ultrafiltered milk retentates measured using rheology and diffusing wave spectroscopy","year":2011,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":85,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Rennet; Micelle; Chemistry; Rheology; Diafiltration; Skimmed milk; Coagulation; Casein; Ultrafiltration (renal); Food science; Microrheology; Chromatography; Globules of fat; Turbidity; Chemical engineering; Microfiltration; Materials science; Aqueous solution; Milk fat; Biochemistry; Membrane; Organic chemistry","score_opus":0.46901136542140875,"score_gpt":0.3312362703910431,"score_spread":0.13777509503036567,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2073992887","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980179,0.00023886305,0.000030344198,0.0002026485,0.00019636046,0.0002761001,0.000024658226,0.000019372961,0.0009937439],"genre_scores_gemma":[0.9990909,0.000017254435,0.0006232655,0.000007600081,0.00016456436,0.0000145387585,0.000011781743,0.0000013876373,0.000068669186],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99851626,0.00023822793,0.00024566642,0.00022688849,0.0005372163,0.00023576117],"domain_scores_gemma":[0.9993686,0.000061410836,0.000090289475,0.000052262025,0.00037084954,0.000056607358],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000692342,0.00008245791,0.00013122472,0.000055517823,0.0001373259,0.00003865669,0.00022408587,0.000072293304,0.0001729029],"category_scores_gemma":[0.00022249401,0.00003551905,0.00003730688,0.00013416767,0.0002677614,0.00014379676,0.00013129687,0.00014165271,0.0000037554776],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014163018,0.000052279465,0.0068691643,0.000010955662,0.00004221989,0.0000016406993,0.00041020868,7.3044043e-7,0.9904327,0.0007987624,0.0000144426085,0.0012252685],"study_design_scores_gemma":[0.0001913531,0.00063260057,0.034616534,0.0000972006,0.0000035756811,0.000031163316,0.0004540178,0.001940305,0.9603271,0.0015363811,0.00007777218,0.000091995906],"about_ca_topic_score_codex":0.0006147886,"about_ca_topic_score_gemma":0.00020880825,"teacher_disagreement_score":0.030105598,"about_ca_system_score_codex":0.00005506943,"about_ca_system_score_gemma":0.00001542067,"threshold_uncertainty_score":0.18931654},"labels":[],"label_agreement":null},{"id":"W2075055403","doi":"10.1016/j.foodchem.2005.01.030","title":"Surface hydrophobicity of commercial canola proteins mixed with κ-carrageenan or guar gum","year":2005,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":65,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Guar gum; Canola; Chemistry; Carrageenan; Adsorption; Food science; Natural gum; Guar; Chromatography; Polysaccharide; Organic chemistry","score_opus":0.023295718011950114,"score_gpt":0.21118721823593642,"score_spread":0.18789150022398632,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2075055403","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9950269,0.00011587407,0.0000021952078,0.00054428674,0.00003837692,0.00035591167,0.00013756577,0.00008252515,0.0036963949],"genre_scores_gemma":[0.99828964,0.0000033182628,0.00027921537,0.000036093898,0.00039021677,0.00002968166,0.000030724186,0.0000026822718,0.0009384152],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99865663,0.000042562235,0.00030337353,0.00032608127,0.00033899123,0.00033234496],"domain_scores_gemma":[0.9993849,0.00004576691,0.0001993648,0.000168955,0.00008478146,0.0001162333],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015543718,0.00020933195,0.00030204878,0.0000030307847,0.00012422052,0.000026211615,0.0004794131,0.00017618024,0.00040331978],"category_scores_gemma":[0.000032931304,0.000075327625,0.0000783904,0.00023188209,0.00011439834,0.000073131516,0.00009935954,0.00018998605,0.000016120397],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013324455,0.00012813562,0.0007583906,0.000055752935,0.00003257061,0.0000037005059,0.000059306196,0.000021289576,0.99456656,0.00000295288,0.00040735144,0.0038307372],"study_design_scores_gemma":[0.00028323644,0.0005575341,0.0013713272,0.00007180684,0.0000113298465,0.0000238822,0.000157181,0.000017965513,0.98483855,0.000008430667,0.012426979,0.00023177979],"about_ca_topic_score_codex":0.00035455718,"about_ca_topic_score_gemma":0.0018470071,"teacher_disagreement_score":0.012019628,"about_ca_system_score_codex":0.000061522245,"about_ca_system_score_gemma":0.000036316065,"threshold_uncertainty_score":0.44160685},"labels":[],"label_agreement":null},{"id":"W2075871685","doi":"10.1021/bm010082z","title":"Elaboration and Characterization of Whey Protein Beads by an Emulsification/Cold Gelation Process:  Application for the Protection of Retinol","year":2002,"lang":"en","type":"article","venue":"Biomacromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":160,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Novalait","keywords":"Chemistry; Whey protein; Swelling; Hydrolysis; Chromatography; Chemical engineering; Whey protein isolate; Organic chemistry","score_opus":0.023362858756527913,"score_gpt":0.2211214311958144,"score_spread":0.1977585724392865,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2075871685","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99060696,0.00015501483,0.005292701,0.0007443796,0.000020567068,0.00297673,0.00014432152,0.000038750073,0.000020548929],"genre_scores_gemma":[0.9984908,0.00001287224,0.000101133155,0.000008335868,0.00006163675,0.0010859808,0.00020863148,0.000002143195,0.000028449911],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991105,0.000079937716,0.00032000177,0.00022367782,0.00017222537,0.0000936221],"domain_scores_gemma":[0.99915826,0.000021305344,0.00044361685,0.00009216464,0.00025982788,0.000024807488],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002499495,0.00009400626,0.00010795403,0.000016361966,0.00015492826,0.000030433877,0.00013606595,0.000104303675,0.0000065428853],"category_scores_gemma":[0.00005000499,0.000042092506,0.000025168112,0.00027589136,0.00006824827,0.00020721313,0.000011206617,0.000032247903,0.0000013752315],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020868065,0.00008103883,0.00017754975,0.000044890887,0.0000066670455,1.0770187e-8,0.00009999418,7.1969026e-7,0.95298046,0.0005470078,0.000005121542,0.046035677],"study_design_scores_gemma":[0.00010951478,0.0003700963,0.007234429,0.00002615074,0.000011706806,0.0000010026796,0.000088314046,0.0069710976,0.9842079,0.00014042329,0.0007490587,0.000090260844],"about_ca_topic_score_codex":0.000082903425,"about_ca_topic_score_gemma":0.00003527915,"teacher_disagreement_score":0.045945417,"about_ca_system_score_codex":0.000015022566,"about_ca_system_score_gemma":0.0000036228978,"threshold_uncertainty_score":0.17164825},"labels":[],"label_agreement":null},{"id":"W2076530976","doi":"10.1080/10942910601045313","title":"Dynamic Viscoelastic Behavior of High Pressure Treated Soybean Protein Isolate Dispersions","year":2007,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":41,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Viscoelasticity; Rheology; Dynamic mechanical analysis; Materials science; Dynamic modulus; Denaturation (fissile materials); Chromatography; Soy protein; Analytical Chemistry (journal); Elastic modulus; Chemistry; Composite material; Polymer; Nuclear chemistry; Biochemistry","score_opus":0.02078476352486702,"score_gpt":0.23493409768949414,"score_spread":0.21414933416462711,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2076530976","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997729,0.00077853905,0.000059134705,0.0004775222,0.0004465513,0.00029950356,0.000057781075,0.000018086825,0.00013387357],"genre_scores_gemma":[0.9992769,0.000009345742,0.00012787766,0.000016853031,0.00019036535,0.000009478832,0.000005263165,0.0000022882268,0.00036165296],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99835515,0.0000666421,0.0006478655,0.00013231277,0.00061487156,0.0001831781],"domain_scores_gemma":[0.99868125,0.000048825073,0.00052408344,0.000052152824,0.0006121362,0.00008155608],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003896932,0.00013808362,0.00023823284,0.000064244596,0.00006598914,0.000050595274,0.00064222293,0.000086140775,0.00011764278],"category_scores_gemma":[0.000105779465,0.000050782433,0.00015795373,0.00011254364,0.00009414527,0.00024589384,0.0000837504,0.00018276687,0.0000075379144],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00043341826,0.00025302626,0.0013525547,0.000011647529,0.0002305725,0.000024781219,0.00016057985,0.000024988465,0.98481363,0.0001520935,0.00001796836,0.012524735],"study_design_scores_gemma":[0.0012234634,0.007150907,0.089660205,0.0011760297,0.00021913798,0.000478718,0.0011347386,0.00025009006,0.89460504,0.0005797525,0.00303077,0.0004911697],"about_ca_topic_score_codex":0.00018549376,"about_ca_topic_score_gemma":0.00025682297,"teacher_disagreement_score":0.09020861,"about_ca_system_score_codex":0.000053027634,"about_ca_system_score_gemma":0.00002012591,"threshold_uncertainty_score":0.20708476},"labels":[],"label_agreement":null},{"id":"W2076583140","doi":"10.1016/j.foodchem.2012.12.051","title":"Effects of NaCl and pH on the structural conformations of kidney bean vicilin","year":2013,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":49,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Vicilin; Tryptophan; Chemistry; Circular dichroism; Fluorescence; Tyrosine; Amino acid; Protein secondary structure; Lysine; Chromatography; Biochemistry; Storage protein","score_opus":0.008178221724930514,"score_gpt":0.18011542707931494,"score_spread":0.17193720535438442,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2076583140","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99632215,0.000069735754,1.5670086e-7,0.0005630264,0.000026402582,0.00021087336,0.000039310475,0.000011433854,0.0027568883],"genre_scores_gemma":[0.9997532,0.0000020586353,0.000006227938,0.00007772667,0.00004780646,0.000021234586,0.000011737181,3.7496744e-7,0.000079671794],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999555,0.000016038779,0.00014959072,0.000076020886,0.00011614968,0.00008722769],"domain_scores_gemma":[0.99959403,0.00014056076,0.000106250984,0.000054011372,0.00004469807,0.00006044137],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000053201155,0.000067434805,0.00010209804,0.0000016813652,0.000053468913,0.000012454459,0.0001616388,0.00005632872,0.00016635266],"category_scores_gemma":[0.00016867435,0.000020877509,0.000033346794,0.00005399958,0.00007597144,0.00003761395,0.000041887364,0.00006340083,0.000005271872],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000027095496,0.000008047987,0.000097691096,0.00009471518,0.0000116265755,4.1219952e-8,0.00006764827,2.022681e-7,0.99786353,0.00009947026,0.0004782398,0.0012761055],"study_design_scores_gemma":[0.00007300771,0.000127061,0.0021574066,0.00005158977,0.000003886123,0.00000195597,0.00019931124,0.00002222978,0.996601,0.00032430657,0.00038924973,0.000049025482],"about_ca_topic_score_codex":0.000050649604,"about_ca_topic_score_gemma":0.0000021379203,"teacher_disagreement_score":0.0034309893,"about_ca_system_score_codex":0.000005472639,"about_ca_system_score_gemma":0.0000057287984,"threshold_uncertainty_score":0.1821445},"labels":[],"label_agreement":null},{"id":"W2077046281","doi":"10.1094/cchem-06-14-0137-r","title":"Development of an Improved Electrical Resistance Method for Determining Emulsifying Capacity of Pulse and Soy Materials<sup>1</sup>","year":2015,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Emulsion; Soy protein; Chemistry; Drop (telecommunication); Pulse (music); Chromatography; Conductivity; Analytical Chemistry (journal); Food science","score_opus":0.06026276119163838,"score_gpt":0.2756899010130633,"score_spread":0.21542713982142492,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2077046281","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991845,0.00005730989,0.000115467876,0.000013161427,0.000015271706,0.0001959983,0.000040961128,0.00002164564,0.00035571298],"genre_scores_gemma":[0.96395284,7.5840256e-7,0.035779778,0.000005893334,0.00011096698,0.000044037788,0.000028144603,0.0000017220643,0.000075845914],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988843,0.00004635641,0.00043793136,0.00026703734,0.00014736937,0.0002169971],"domain_scores_gemma":[0.9993644,0.00008823292,0.00022477319,0.0000762502,0.00011936053,0.0001270343],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000691316,0.00012606576,0.00029603989,0.00000475383,0.00007036269,0.000021079135,0.00020402085,0.00014298956,0.000013726878],"category_scores_gemma":[0.00020880453,0.00006121903,0.00003233689,0.00008085255,0.000046948113,0.00006488076,0.00006292672,0.00006297187,2.289247e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010213126,0.000029534931,0.00018807611,0.00015890886,0.00000933512,3.7458463e-7,0.00029317432,6.482962e-7,0.9811378,0.000004857544,0.0000084434305,0.018066697],"study_design_scores_gemma":[0.00024255516,0.00007852637,0.000648918,0.00003658239,0.000008421444,0.00000652429,0.00040352845,0.000493297,0.99741805,0.00012297802,0.00040780896,0.00013280759],"about_ca_topic_score_codex":0.000060990762,"about_ca_topic_score_gemma":0.0000350963,"teacher_disagreement_score":0.03566431,"about_ca_system_score_codex":0.00004640331,"about_ca_system_score_gemma":0.000029717723,"threshold_uncertainty_score":0.24964394},"labels":[],"label_agreement":null},{"id":"W2077298046","doi":"10.1002/jbm.a.30492","title":"Reaction of chitosan with genipin and its fluorogenic attributes for potential microcapsule membrane characterization","year":2005,"lang":"en","type":"article","venue":"Journal of Biomedical Materials Research Part A","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":97,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Genipin; Chitosan; Fluorescence; Materials science; Membrane; Chemical engineering; Analytical Chemistry (journal); Chromatography; Chemistry; Optics; Biochemistry","score_opus":0.05580634087378131,"score_gpt":0.3023905121211352,"score_spread":0.2465841712473539,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2077298046","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99588996,0.00022552737,0.000025763013,0.0030338177,0.00018812565,0.00042578444,0.00019912538,0.0000071839536,0.0000047302383],"genre_scores_gemma":[0.9974613,0.0003341251,0.00014783321,0.000014896392,0.0019110487,0.000022040065,0.00008491735,0.0000019629688,0.000021842365],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99805385,0.0002673893,0.00058049994,0.00014937278,0.000663312,0.00028556405],"domain_scores_gemma":[0.99906904,0.00010845889,0.00035455122,0.000039931503,0.00025364067,0.00017436322],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015964742,0.00009274333,0.00031185054,0.00006437149,0.00012546986,0.00006393386,0.00020068212,0.0001256945,0.00011817052],"category_scores_gemma":[0.0001751581,0.00003509406,0.00005225178,0.00021622395,0.00012997801,0.00021533603,0.000057929203,0.00011497027,0.0000037099242],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00052637723,0.00011750103,0.000015227684,0.000065963344,0.000038411,0.0000036626686,0.000025713216,1.1313559e-7,0.99259645,0.000012883959,0.00012380893,0.006473903],"study_design_scores_gemma":[0.00047407107,0.0016823085,0.0029206271,0.00013529295,0.000012593922,0.0001523308,0.000043060518,0.000016487833,0.983241,0.000012727775,0.011241847,0.00006763139],"about_ca_topic_score_codex":0.000013347609,"about_ca_topic_score_gemma":0.00000452048,"teacher_disagreement_score":0.011118038,"about_ca_system_score_codex":0.000018214881,"about_ca_system_score_gemma":0.00003818958,"threshold_uncertainty_score":0.14310943},"labels":[],"label_agreement":null},{"id":"W2077320720","doi":"10.1111/j.1365-2621.2006.tb15629.x","title":"Thermorheological Characteristics of Soybean Protein Isolate","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":48,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Isothermal process; Kinetics; Thermodynamics; Chemistry; Activation energy; Materials science; Order of reaction; Reaction rate constant; Organic chemistry","score_opus":0.020135927529887392,"score_gpt":0.21733401152343054,"score_spread":0.19719808399354316,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2077320720","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99776834,0.0001141832,0.00004123715,0.00037153487,0.00018282398,0.00015133283,0.000009374925,0.000010450515,0.0013507275],"genre_scores_gemma":[0.99930334,0.000001825658,0.00028618073,0.000023118786,0.00031428473,0.0000018837264,3.4161766e-7,5.473978e-7,0.00006849076],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99823993,0.00007337332,0.0006162965,0.00015316643,0.0006525895,0.0002646196],"domain_scores_gemma":[0.99863744,0.00005822418,0.00078465516,0.00006809589,0.0003633299,0.000088243454],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014855061,0.00010085546,0.00026768915,0.000036823312,0.0001431518,0.000058507314,0.00083972496,0.000060609967,0.000063733336],"category_scores_gemma":[0.00019041458,0.00003360295,0.00011339608,0.0005146377,0.00042712915,0.00026409657,0.00008787875,0.00018297235,0.0000063821844],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000028049028,0.00008299557,0.0016912379,0.000004158435,0.0000036022934,0.000006101735,0.000018674953,8.651767e-7,0.98952925,0.0020190498,0.000021077112,0.0065949354],"study_design_scores_gemma":[0.00029619943,0.005575842,0.4403934,0.00016513788,0.00001382712,0.00024420928,0.00014298024,0.000092503586,0.54345906,0.008116995,0.0012198925,0.0002799599],"about_ca_topic_score_codex":0.00002629683,"about_ca_topic_score_gemma":0.000014835143,"teacher_disagreement_score":0.4460702,"about_ca_system_score_codex":0.000033819055,"about_ca_system_score_gemma":0.00005298741,"threshold_uncertainty_score":0.15737751},"labels":[],"label_agreement":null},{"id":"W2077543532","doi":"10.1016/j.meatsci.2010.09.002","title":"Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels","year":2010,"lang":"en","type":"article","venue":"Meat Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":151,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Ministère de l’Éducation, Gouvernement de l’Ontario","keywords":"Soy protein; Food science; Whey protein; Chemistry","score_opus":0.01839589531152498,"score_gpt":0.24068473425586995,"score_spread":0.22228883894434498,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2077543532","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9941478,0.00010280558,0.0000105763675,0.00023808937,0.00013854682,0.004869191,0.000045329038,0.00008224049,0.0003654733],"genre_scores_gemma":[0.99863064,0.0000010557226,0.00023080679,0.000019185736,0.000054268083,0.00037863056,0.000004006209,0.00000460838,0.00067678525],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9969917,0.00025949767,0.0005391429,0.0008839751,0.00073572085,0.00058997364],"domain_scores_gemma":[0.99869734,0.00017943086,0.00034062107,0.00027066283,0.00029582973,0.00021611163],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006192061,0.0003809984,0.0005535241,0.00008767837,0.000401139,0.00009355567,0.0008907231,0.00016031259,0.00007897557],"category_scores_gemma":[0.0005776,0.00015938944,0.00009526843,0.0006920088,0.0010211363,0.00033443238,0.00041526873,0.000289457,0.000014950429],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018313859,0.00017346677,0.0009607435,0.00015080198,0.000019306146,0.0000016404232,0.00044496835,0.000003352261,0.99575555,0.00045323075,0.0000066028047,0.0018472151],"study_design_scores_gemma":[0.0005023367,0.0015576789,0.014502824,0.00047019246,0.000012041223,0.0000043564446,0.000053500564,0.00037518214,0.98168665,0.0004754765,0.00005278083,0.00030699774],"about_ca_topic_score_codex":0.00046747323,"about_ca_topic_score_gemma":0.0008691231,"teacher_disagreement_score":0.014068901,"about_ca_system_score_codex":0.00006696092,"about_ca_system_score_gemma":0.000034238135,"threshold_uncertainty_score":0.64997125},"labels":[],"label_agreement":null},{"id":"W2077699711","doi":"10.1016/j.foodhyd.2010.05.002","title":"Gelation properties of salt-extracted pea protein isolate catalyzed by microbial transglutaminase cross-linking","year":2010,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":97,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Pea protein; Tissue transglutaminase; Chemistry; Salt (chemistry); Soy protein; Chromatography; Food science; Enzyme; Biochemistry; Organic chemistry","score_opus":0.014495829298666137,"score_gpt":0.2105190955336173,"score_spread":0.19602326623495117,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2077699711","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99659294,0.00018885874,0.000019614534,0.0001729384,0.00023843239,0.0020874334,0.0001822992,0.00015616321,0.0003613074],"genre_scores_gemma":[0.9986865,0.0000018571166,0.00010263156,0.000017514383,0.0002861683,0.00026124882,0.0001095862,0.000005532837,0.0005289796],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99808466,0.00009870003,0.00061221194,0.00044161233,0.00034631946,0.00041646804],"domain_scores_gemma":[0.9992505,0.00003137815,0.00030198533,0.00015627782,0.00014649596,0.000113366],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004558779,0.00026667194,0.00034629225,0.00002899728,0.00031561145,0.00012514109,0.0005067747,0.00033880587,0.0000997848],"category_scores_gemma":[0.00005382848,0.000120174554,0.00016387965,0.0003589639,0.00018575463,0.00041941443,0.000071902236,0.00039158593,0.0000291316],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012585033,0.00015761923,0.00037351964,0.00006868133,0.00002842942,9.353578e-7,0.00027740354,0.0000052803557,0.9964573,0.000054099437,0.000025155976,0.0024257416],"study_design_scores_gemma":[0.00048386387,0.0005671783,0.0013247229,0.000111992915,0.000014710959,0.000010782535,0.000046014167,0.00022558428,0.9928194,0.00015128386,0.0039273473,0.0003170661],"about_ca_topic_score_codex":0.0004102132,"about_ca_topic_score_gemma":0.0014185657,"teacher_disagreement_score":0.0039021913,"about_ca_system_score_codex":0.000030877483,"about_ca_system_score_gemma":0.00003014243,"threshold_uncertainty_score":0.49005762},"labels":[],"label_agreement":null},{"id":"W2078048459","doi":"10.1017/s002202990800349x","title":"Butter making from caprine creams: Effect of washing treatment on phospholipids and milk fat globule membrane proteins distribution","year":2008,"lang":"en","type":"article","venue":"Journal of Dairy Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Globules of fat; Food science; Chemistry; Distribution (mathematics); Chromatography; Milk fat; Mathematics","score_opus":0.08033925814876276,"score_gpt":0.3259021251603177,"score_spread":0.24556286701155494,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2078048459","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977403,0.00076294184,0.000005445071,0.0005684791,0.0000956826,0.00046538792,0.00008875179,0.000008528596,0.000264443],"genre_scores_gemma":[0.99890864,0.000261569,0.00005853208,0.0000092239825,0.0006180096,0.000016914628,0.000017836712,0.000001731825,0.00010754616],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9975751,0.0005795187,0.00041693408,0.00020447954,0.00090929936,0.0003146881],"domain_scores_gemma":[0.9987441,0.00060949125,0.00022452041,0.00009458655,0.00020500793,0.00012235118],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013343709,0.00014388133,0.00038815316,0.000035012137,0.00027251462,0.000047767262,0.00027939302,0.000105378625,0.00007691834],"category_scores_gemma":[0.0002922346,0.000049942475,0.00012810183,0.00025005123,0.00014494506,0.00014917494,0.00009976524,0.00034093205,0.000009700114],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0013093011,0.00028572723,0.025040904,0.000044229244,0.00010405321,0.00012229651,0.00032763282,0.000011153413,0.92557013,0.000019000405,0.0005724845,0.04659309],"study_design_scores_gemma":[0.0012299392,0.011329642,0.07166307,0.00053572026,0.000019739642,0.00015829562,0.00018294873,0.000057557623,0.9082804,0.0000704702,0.006327266,0.00014500844],"about_ca_topic_score_codex":0.001298721,"about_ca_topic_score_gemma":0.000097517855,"teacher_disagreement_score":0.04662216,"about_ca_system_score_codex":0.00022019344,"about_ca_system_score_gemma":0.000020567424,"threshold_uncertainty_score":0.20959897},"labels":[],"label_agreement":null},{"id":"W2078289584","doi":"10.1021/jf0490955","title":"Using Synchrotron-Based FTIR Microspectroscopy To Reveal Chemical Features of Feather Protein Secondary Structure:  Comparison with Other Feed Protein Sources","year":2004,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":117,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian Light Source (Canada); University of Saskatchewan","funders":"","keywords":"Protein secondary structure; Synchrotron; Chemistry; Protein structure; Beamline; Fourier transform infrared spectroscopy; Crystallography; Analytical Chemistry (journal); Optics; Chromatography; Biochemistry; Physics","score_opus":0.01193169595732986,"score_gpt":0.21864242494297867,"score_spread":0.2067107289856488,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2078289584","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978587,0.0006229762,0.0000082398865,0.0007784502,0.000025220172,0.000520955,0.00007868165,0.000020123147,0.00008665735],"genre_scores_gemma":[0.99404013,5.000245e-7,0.005371219,0.000052491152,0.00045067913,0.00001019573,0.000008793318,0.000004034537,0.00006196781],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982971,0.0000363394,0.0005937447,0.00028854836,0.00045355436,0.00033070944],"domain_scores_gemma":[0.99872446,0.000020768846,0.0007324575,0.00007581924,0.00023042863,0.00021605598],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013806022,0.00032228636,0.00056984025,0.0000138720725,0.00012592932,0.00009280425,0.0003626053,0.00021327606,0.00004743237],"category_scores_gemma":[0.00002539968,0.00010892611,0.00015147433,0.00025719576,0.00013221499,0.00012088217,0.00005771275,0.0004555789,5.091583e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002371983,0.00011563584,0.00044484244,0.00012869737,0.00008428594,0.0000022981428,0.00012104621,0.0000744598,0.9983654,0.000005835407,0.000041376108,0.00037890507],"study_design_scores_gemma":[0.00077558693,0.0012111178,0.011925246,0.0006430839,0.00003546586,0.00024097209,0.0006152991,5.853267e-7,0.9840428,0.00006871646,0.00014983265,0.00029126988],"about_ca_topic_score_codex":0.000072000454,"about_ca_topic_score_gemma":0.00003423334,"teacher_disagreement_score":0.014322595,"about_ca_system_score_codex":0.00012182979,"about_ca_system_score_gemma":0.000052798416,"threshold_uncertainty_score":0.4441878},"labels":[],"label_agreement":null},{"id":"W2078435677","doi":"10.1007/s11483-008-9093-4","title":"Rheology and Stability of Beverage Emulsions in the Presence and Absence of Weighting Agents: A Review","year":2008,"lang":"en","type":"review","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":66,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"","keywords":"Emulsion; Rheology; Materials science; Viscosity; Food science; Chemistry; Chemical engineering; Composite material; Organic chemistry; Engineering","score_opus":0.08892978152564915,"score_gpt":0.29649490195345307,"score_spread":0.20756512042780392,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2078435677","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.04422566,0.95426965,5.440794e-7,0.000052250885,0.00003949619,0.0011564029,0.00016090406,0.000006262579,0.00008882157],"genre_scores_gemma":[0.069768436,0.9300511,0.000022391558,0.000023327877,0.000045796256,0.00006457113,0.000019892821,0.0000011083027,0.0000033681629],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99806523,0.0005558453,0.00064540334,0.00034240182,0.0002160437,0.00017508141],"domain_scores_gemma":[0.99847525,0.0006980427,0.00055744674,0.00017986607,0.000056213838,0.000033168988],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003973999,0.0002155293,0.0010914868,0.000011359668,0.00006965708,0.000007279638,0.00045833967,0.00014178414,0.000009045005],"category_scores_gemma":[0.00020230122,0.000068054906,0.0001561576,0.00048340712,0.000305562,0.000057423364,0.0002420095,0.00022464443,0.0000011822239],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000031919337,0.00018967797,0.00026987208,0.026613181,0.000042931213,0.0000042393835,0.00026980042,1.8161213e-8,0.0004634612,0.00062099274,0.000068403,0.9714542],"study_design_scores_gemma":[0.00040359815,0.005568285,0.006358184,0.19829892,0.00046639808,0.00039585563,0.0006869862,0.000026381073,0.0005029553,0.0021074025,0.7833332,0.0018518738],"about_ca_topic_score_codex":0.00010545206,"about_ca_topic_score_gemma":0.000058577294,"teacher_disagreement_score":0.96960235,"about_ca_system_score_codex":0.000010728445,"about_ca_system_score_gemma":0.000018993267,"threshold_uncertainty_score":0.27751985},"labels":[],"label_agreement":null},{"id":"W2078521888","doi":"10.1016/j.foodchem.2013.03.096","title":"Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone","year":2013,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":88,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"National Science Council","keywords":"Rheology; Starter; Chemistry; Lactic acid; Viscoelasticity; Microstructure; Food science; Bacteria; Chromatography; Materials science; Crystallography; Composite material","score_opus":0.030417054873842504,"score_gpt":0.22330975347718124,"score_spread":0.19289269860333874,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2078521888","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99814016,0.0002232228,0.0000027045442,0.00016999267,0.000029789673,0.00029242676,0.000037981594,0.000054050226,0.0010496787],"genre_scores_gemma":[0.9994801,0.0000021916017,0.00011150711,0.000009269689,0.00019704818,0.000048799444,0.00009138694,0.000002030782,0.00005765215],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989679,0.000035782887,0.00031764517,0.00028362355,0.00018486242,0.0002102152],"domain_scores_gemma":[0.999358,0.000058816542,0.00027840227,0.00011421057,0.00008207789,0.00010852169],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000084701875,0.00016464859,0.00030421533,0.0000049749765,0.000072910894,0.000060116345,0.00019191879,0.00018819411,0.00027519529],"category_scores_gemma":[0.000034851346,0.00007155818,0.000035603298,0.00011412289,0.00006155923,0.00018241051,0.000076979995,0.00013700905,0.000015383772],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022197613,0.000031922085,0.016562501,0.00004854525,0.000044470955,1.694839e-7,0.00009550324,7.478212e-8,0.9758869,0.0000012100338,0.000049721202,0.0072567784],"study_design_scores_gemma":[0.00021076045,0.00039000955,0.075502634,0.00004828505,0.000017564395,0.000005085077,0.00025083584,0.000008520115,0.92307895,0.00004376966,0.00028087717,0.00016270783],"about_ca_topic_score_codex":0.00011712379,"about_ca_topic_score_gemma":0.000028056465,"teacher_disagreement_score":0.05894013,"about_ca_system_score_codex":0.000028605597,"about_ca_system_score_gemma":0.000011024655,"threshold_uncertainty_score":0.30131954},"labels":[],"label_agreement":null},{"id":"W2078800420","doi":"10.1111/j.1365-2621.2002.tb11369.x","title":"Emulsifying Properties of Whey Protein‐Carboxymethylcellulose Complexes","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":57,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Whey protein isolate; Emulsion; Whey protein; Chemistry; Flocculation; Oil droplet; Chromatography; Coalescence (physics); Polysaccharide; Rheology; Chemical engineering; Materials science; Biochemistry; Organic chemistry","score_opus":0.09133376038107138,"score_gpt":0.22858898073491243,"score_spread":0.13725522035384105,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2078800420","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99570465,0.0023328995,0.0000065877225,0.0005595695,0.00019736718,0.00023664965,0.0000038821627,0.000013712845,0.00094465236],"genre_scores_gemma":[0.99935764,0.000016499172,0.00031396016,0.000028501798,0.00019481423,0.000003929882,5.9161735e-8,8.6577455e-7,0.00008372871],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9977908,0.000098667,0.00061701244,0.00018579452,0.0009971968,0.0003105317],"domain_scores_gemma":[0.99858737,0.000032171578,0.000670411,0.000091779664,0.0004739878,0.00014427108],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013145688,0.00012346366,0.00030110645,0.00006757075,0.0002402695,0.00009699386,0.001072421,0.000048829577,0.00008520479],"category_scores_gemma":[0.00035540122,0.0000425361,0.00012810262,0.00076504,0.00050562015,0.00055583304,0.00012326647,0.0002083557,0.000010370418],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000012536085,0.00008316869,0.0002492736,0.000018376,0.000008306959,0.0000022783433,0.00027258592,0.0000055590235,0.99033326,0.00020008904,0.000033511602,0.008781079],"study_design_scores_gemma":[0.00013968584,0.0017327878,0.0014067665,0.0002164832,0.0000066796224,0.000059869868,0.00043693822,0.0001657623,0.99447304,0.00034592865,0.0008824133,0.00013364485],"about_ca_topic_score_codex":0.000031746626,"about_ca_topic_score_gemma":0.000024387997,"teacher_disagreement_score":0.008647434,"about_ca_system_score_codex":0.000046706074,"about_ca_system_score_gemma":0.000027820584,"threshold_uncertainty_score":0.19928429},"labels":[],"label_agreement":null},{"id":"W2078956670","doi":"10.1021/jf034582q","title":"Steric Effects Governing Disulfide Bond Interchange during Thermal Aggregation in Solutions of β-Lactoglobulin B and α-Lactalbumin","year":2003,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":70,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Steric effects; Chemistry; Ionic strength; Monomer; Crystallography; Cysteine; Intermolecular force; Lactalbumin; Covalent bond; Ionic bonding; Thiol; Beta-lactoglobulin; Alpha-lactalbumin; Hydrogen bond; Whey protein; Stereochemistry; Chromatography; Organic chemistry; Molecule; Aqueous solution; Enzyme; Ion; Polymer","score_opus":0.013503261557161717,"score_gpt":0.1873185038051612,"score_spread":0.1738152422479995,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2078956670","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9960611,0.0034200689,7.721731e-7,0.00011691062,0.000050931758,0.00009288399,0.000009740018,0.00000527429,0.00024232248],"genre_scores_gemma":[0.9997168,0.00009239223,0.000032528907,0.000005052576,0.000098935205,0.000003584971,0.0000032285643,8.0046703e-7,0.00004664215],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991187,0.000052839496,0.00035648723,0.00012450309,0.00017009552,0.00017738173],"domain_scores_gemma":[0.99938285,0.000089614994,0.00036892516,0.000025259422,0.00006126563,0.00007206956],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019792949,0.00012878922,0.00024256684,0.000008890119,0.00007292032,0.000033692788,0.000095642004,0.00009614281,0.000013049761],"category_scores_gemma":[0.00009899875,0.000047398345,0.00006739515,0.00014075827,0.00004775516,0.00019339485,0.000052627194,0.00018927478,3.8160536e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022595741,0.000045706918,0.00408105,0.000120243036,0.000021984419,0.0000034981003,0.00020355455,0.0000018987804,0.99262965,0.0000068336276,0.000008428979,0.002854556],"study_design_scores_gemma":[0.00045395363,0.00032187757,0.4537245,0.00038378313,0.000017854225,0.00035940728,0.0013321907,0.0000019395106,0.5431551,0.00003325726,0.00007402027,0.0001421485],"about_ca_topic_score_codex":0.000014711557,"about_ca_topic_score_gemma":0.000026923224,"teacher_disagreement_score":0.44964346,"about_ca_system_score_codex":0.0000446598,"about_ca_system_score_gemma":0.000005009126,"threshold_uncertainty_score":0.19328484},"labels":[],"label_agreement":null},{"id":"W2079194268","doi":"10.3168/jds.s0022-0302(06)72115-4","title":"Compositional and Functional Properties of Buttermilk: A Comparison Between Sweet, Sour, and Whey Buttermilk","year":2006,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":151,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"California Dairy Research Foundation; Dairy Management","keywords":"Chemistry; Food science; Ingredient; Whey protein; Skimmed milk; Solubility","score_opus":0.04237782331992465,"score_gpt":0.2356539258720356,"score_spread":0.19327610255211095,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2079194268","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978968,0.0007562604,0.000041039755,0.00091546366,0.00012507968,0.00008979651,0.000017189312,0.0000066569423,0.00015173765],"genre_scores_gemma":[0.9992377,0.0000051913958,0.0002640055,0.000044996155,0.0004062332,0.000001255403,0.0000015648826,5.6397886e-7,0.000038469727],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99846107,0.00005666547,0.00049041846,0.0001686538,0.00064046413,0.00018271926],"domain_scores_gemma":[0.9991597,0.00006338705,0.0004172482,0.00003833002,0.0002209984,0.00010032593],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00081205677,0.00009933017,0.00026143514,0.00004974994,0.00027543804,0.00009728616,0.00024595147,0.00004276607,0.000012401535],"category_scores_gemma":[0.000035065565,0.000038818034,0.00004761652,0.00021757938,0.0006633426,0.00044738204,0.000106123065,0.00013461048,0.0000012718599],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000031051954,0.000042416857,0.16852213,0.000012188285,0.000006158543,0.0000020378204,0.000052904106,0.000011203546,0.8281777,0.000077671226,0.00025982896,0.0028047091],"study_design_scores_gemma":[0.0002482921,0.00045426167,0.9380311,0.00013080142,0.000012987489,0.00020661659,0.00016324618,0.000104376304,0.059317697,0.0005060242,0.0007193938,0.00010521558],"about_ca_topic_score_codex":0.000100220415,"about_ca_topic_score_gemma":0.00002810883,"teacher_disagreement_score":0.76950896,"about_ca_system_score_codex":0.000025764823,"about_ca_system_score_gemma":0.000040100687,"threshold_uncertainty_score":0.24441133},"labels":[],"label_agreement":null},{"id":"W2079368935","doi":"10.1007/s11483-009-9121-z","title":"Kinetics of Phase Separation of Oat β-Glucan/Whey Protein Isolate Binary Mixtures","year":2009,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"VINNOVA","keywords":"Turbidimetry; Glucan; Kinetics; Biopolymer; Whey protein; Chemistry; Chromatography; Polysaccharide; Phase (matter); Whey protein isolate; Biochemistry; Polymer; Organic chemistry","score_opus":0.024093396870226897,"score_gpt":0.26662792789988793,"score_spread":0.24253453102966102,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2079368935","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99819404,0.0002172839,0.000041534226,0.0002761607,0.000077068915,0.00054050813,0.00013090252,0.000039473955,0.0004830464],"genre_scores_gemma":[0.99945945,0.000006155588,0.0001786053,0.000034777273,0.00019988931,0.000012790214,0.000049680522,0.0000011917018,0.000057466594],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989181,0.00006673191,0.00035685615,0.00020899791,0.00026106022,0.00018822376],"domain_scores_gemma":[0.99938565,0.000019774961,0.00030470223,0.00011530262,0.0001231533,0.00005143847],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007784304,0.00015379814,0.0002640697,0.000014681747,0.000043660748,0.00001536742,0.00026749223,0.00011052474,0.000017406282],"category_scores_gemma":[0.000018310375,0.00006592007,0.00011802856,0.00034778594,0.00006369719,0.00009785475,0.00003664586,0.00008334525,0.000009168621],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000088347595,0.00052962574,0.000011329687,0.000021858717,0.000015915462,7.428511e-7,0.00006913925,0.000009675526,0.97936285,0.00070108415,0.00006311918,0.019126317],"study_design_scores_gemma":[0.00027347298,0.00922928,0.0008948294,0.000053584175,0.000012850177,0.0000011907632,0.000036799058,0.00012121851,0.98614544,0.0024925761,0.00058837567,0.00015037505],"about_ca_topic_score_codex":0.000037902548,"about_ca_topic_score_gemma":0.000011862763,"teacher_disagreement_score":0.018975941,"about_ca_system_score_codex":0.000014255727,"about_ca_system_score_gemma":0.0000061206433,"threshold_uncertainty_score":0.26881424},"labels":[],"label_agreement":null},{"id":"W2079455158","doi":"10.1016/j.cis.2010.10.001","title":"Protein/polysaccharide complexes and coacervates in food systems","year":2010,"lang":"en","type":"review","venue":"Advances in Colloid and Interface Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":848,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Coacervate; Gelatin; Polysaccharide; Chemistry; Chemical engineering; Nanotechnology; Polymer science; Materials science; Chromatography; Biochemistry; Engineering","score_opus":0.036960499713260764,"score_gpt":0.310588758640508,"score_spread":0.27362825892724724,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2079455158","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.057147764,0.93983483,0.000001864294,0.000034500357,0.0004981238,0.0019758467,0.00006840921,0.00003794417,0.0004007084],"genre_scores_gemma":[0.20731199,0.792069,0.00006937817,0.000008457496,0.0000802339,0.00034705098,0.0000024722465,0.0000028653271,0.000108526125],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99707437,0.00015754993,0.00076385704,0.0010121844,0.0003974525,0.00059458445],"domain_scores_gemma":[0.998943,0.0002958797,0.00038400036,0.00016218475,0.00006472918,0.00015025306],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012684521,0.00043001873,0.0012025075,0.00013597417,0.00023835046,0.0003871363,0.0010016147,0.00024998805,0.000009860639],"category_scores_gemma":[0.00024010663,0.00017785866,0.00006391073,0.0012949489,0.000993061,0.0009209263,0.000513487,0.00062673894,0.000008110141],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000009947318,0.000057690573,0.00024927812,0.0026682026,0.000005679668,0.0000028162633,0.00010145804,0.000003153905,0.043974817,0.0014293654,0.000005300463,0.9514923],"study_design_scores_gemma":[0.00011894392,0.0005056608,0.000052592117,0.010823398,0.000008795937,0.000064267566,0.00032147128,0.00006566413,0.0011809957,0.00028557287,0.9860278,0.00054484047],"about_ca_topic_score_codex":0.0002863987,"about_ca_topic_score_gemma":0.0031653324,"teacher_disagreement_score":0.9860225,"about_ca_system_score_codex":0.000107912936,"about_ca_system_score_gemma":0.00007323836,"threshold_uncertainty_score":0.7252866},"labels":[],"label_agreement":null},{"id":"W2079497381","doi":"10.1016/j.physb.2004.03.159","title":"High-temperature dynamical transition in β-lactoglobulin","year":2004,"lang":"en","type":"article","venue":"Physica B Condensed Matter","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Università degli Studi di Perugia; Ryerson University","keywords":"Amorphous solid; Globular protein; Chemical physics; Neutron scattering; Thermodynamics; Dynamics (music); Chemistry; Materials science; Physics; Crystallography; Scattering; Optics","score_opus":0.00826863908562455,"score_gpt":0.19878426931605309,"score_spread":0.19051563023042853,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2079497381","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98742604,0.000017848195,0.0000037756513,0.0117698675,0.000111362926,0.00025376232,0.00003437443,0.00005938085,0.00032358867],"genre_scores_gemma":[0.99785453,0.0000011342654,0.00005195218,0.0016403266,0.00026238203,0.000039960833,0.000068295296,0.0000017220669,0.00007967707],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99902517,0.00006387155,0.00018850125,0.0002895458,0.0001810427,0.00025187584],"domain_scores_gemma":[0.9997663,0.000035707282,0.000042905773,0.000073076604,0.00002746931,0.000054535165],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00007421158,0.00014479422,0.00019916627,0.00001166819,0.000057096968,0.000051962143,0.00017105305,0.00011117241,0.00041604438],"category_scores_gemma":[0.0000029829644,0.0000612476,0.000075105025,0.00019689761,0.000043140844,0.00012422804,0.000022786577,0.0001986597,0.0008823991],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003129386,0.0001224282,0.0001455983,0.000008479909,0.0000062907516,0.000014726174,0.00011350691,0.000083154955,0.99803954,0.0006280112,0.00044699805,0.00035994156],"study_design_scores_gemma":[0.003787591,0.0007956403,0.33718807,0.0003912256,0.000037679303,0.000072664916,0.00056630303,0.00007559774,0.62434626,0.027844392,0.0032237621,0.0016708355],"about_ca_topic_score_codex":0.00043629573,"about_ca_topic_score_gemma":0.0003572809,"teacher_disagreement_score":0.37369332,"about_ca_system_score_codex":0.00006738505,"about_ca_system_score_gemma":0.000006755769,"threshold_uncertainty_score":0.9998955},"labels":[],"label_agreement":null},{"id":"W2079523980","doi":"10.1021/jf035375t","title":"FT-Raman Spectroscopy, Fluorescent Probe, and Solvent Accessibility Study of Egg and Milk Proteins","year":2004,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"University of British Columbia","keywords":"Raman spectroscopy; Fluorescence; Chemistry; Analytical Chemistry (journal); Fluorescence spectroscopy; Spectroscopy; Naphthalene; Solvent; Chromatography; Organic chemistry; Optics","score_opus":0.016988409848395957,"score_gpt":0.22889430272347072,"score_spread":0.21190589287507478,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2079523980","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974458,0.0014891411,0.000001061979,0.00045997862,0.000042469244,0.00047064046,0.00001215424,0.000011236414,0.0000674855],"genre_scores_gemma":[0.99939555,0.00012329937,0.00017256047,0.000008198549,0.0002687536,0.000009909175,0.000002639232,0.0000010024979,0.00001809419],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998593,0.000036330544,0.0005508918,0.0002627455,0.00035123873,0.00020583472],"domain_scores_gemma":[0.9990717,0.000023915554,0.00049422774,0.000056991084,0.00016682409,0.00018632176],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002537471,0.0002033583,0.00039032067,0.0000073590268,0.00014179056,0.00009125393,0.00020409476,0.00010738281,0.00000866694],"category_scores_gemma":[0.000034257268,0.00006585399,0.00007336182,0.0001284326,0.00010067681,0.00019003583,0.00015194234,0.00024993683,1.7928511e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000054239837,0.0005377905,0.011928116,0.00011636694,0.00006517303,0.0000041556523,0.0003822915,0.0000015750396,0.9855821,0.0000055001947,0.000014416325,0.0013082528],"study_design_scores_gemma":[0.00078865123,0.0025835542,0.49341556,0.00014988577,0.000038814913,0.00023070136,0.0032230762,3.82755e-7,0.49914485,0.00023769417,0.000029067747,0.00015777381],"about_ca_topic_score_codex":0.000059799648,"about_ca_topic_score_gemma":0.0000873534,"teacher_disagreement_score":0.4864373,"about_ca_system_score_codex":0.00004385809,"about_ca_system_score_gemma":0.000012011321,"threshold_uncertainty_score":0.26854476},"labels":[],"label_agreement":null},{"id":"W2080335099","doi":"10.1016/j.foodhyd.2009.10.006","title":"Sequential adsorption of egg-white proteins at the air–water interface suggests a stratified organization of the interfacial film","year":2009,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Ovalbumin; Lysozyme; Adsorption; Egg white; Chemical engineering; Monolayer; Chemistry; Phase (matter); Protein adsorption; Layer (electronics); Chromatography; Materials science; Biochemistry; Organic chemistry; Biology","score_opus":0.015072911767588995,"score_gpt":0.22229383474733316,"score_spread":0.20722092297974418,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2080335099","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9959673,0.000027916321,0.000051661966,0.0013729205,0.00020383182,0.001661748,0.000062502964,0.00004139027,0.00061072415],"genre_scores_gemma":[0.9985633,0.0000012462292,0.000010076045,0.000063807165,0.00015921945,0.000043524757,0.000027702517,0.0000022324707,0.0011289237],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984751,0.00020983165,0.0004571299,0.00025094996,0.00037503813,0.00023197263],"domain_scores_gemma":[0.99934274,0.000023424285,0.0002597428,0.00018209226,0.00014819962,0.000043805187],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002958738,0.0001704457,0.0002218502,0.0000143303105,0.00015954988,0.00003134432,0.0005867281,0.00014479081,0.00049379596],"category_scores_gemma":[0.000067026784,0.000049564223,0.00011833455,0.00041186978,0.00011971616,0.000115502626,0.00020258712,0.00014139978,0.000026626496],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000057154142,0.00007893234,0.001338832,0.000012183865,0.000021105761,1.14199594e-7,0.0006662478,0.00028315804,0.99670255,0.00006560607,0.0001690435,0.00060505624],"study_design_scores_gemma":[0.00019826082,0.0011867376,0.017768148,0.00006251681,0.000017215087,0.000007590122,0.00015742792,0.00006501587,0.97922564,0.00018183613,0.0010079632,0.000121624325],"about_ca_topic_score_codex":0.00007744364,"about_ca_topic_score_gemma":0.00097204605,"teacher_disagreement_score":0.017476903,"about_ca_system_score_codex":0.000075712174,"about_ca_system_score_gemma":0.00001976216,"threshold_uncertainty_score":0.54067194},"labels":[],"label_agreement":null},{"id":"W2080623459","doi":"10.1016/j.foodhyd.2015.02.034","title":"Food-grade bijels based on gelatin-maltodextrin-microbial cell composites","year":2015,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"Natural Sciences and Engineering Research Council of Canada; Ryerson University","keywords":"Gelatin; Maltodextrin; Yeast; Lactobacillus; Food science; Chemistry; Microorganism; Strain (injury); Polysaccharide; Elastic modulus; Bacteria; Materials science; Composite material; Chromatography; Biology; Fermentation; Biochemistry; Spray drying","score_opus":0.04093334035192105,"score_gpt":0.22110108686781751,"score_spread":0.18016774651589645,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2080623459","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.979911,0.00020555231,0.00003008531,0.00086178136,0.00047411068,0.0013869748,0.00018672975,0.00029587944,0.016647857],"genre_scores_gemma":[0.9977038,0.000001249085,0.00029982754,0.00052169134,0.0006639715,0.00015818194,0.00008073247,0.000005876902,0.00056468905],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99752593,0.00023839725,0.00044973352,0.0005895155,0.0005992627,0.00059715484],"domain_scores_gemma":[0.9988755,0.00024042683,0.00020336368,0.0002164799,0.000094680334,0.0003695604],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004584107,0.0003607976,0.00039818513,0.000050051658,0.00027241043,0.00015098783,0.00070282735,0.00025737938,0.00012720982],"category_scores_gemma":[0.000061439576,0.00016009905,0.00021302473,0.00056552567,0.00008052107,0.0001359945,0.00014000632,0.00029041697,0.00047803234],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00032185196,0.0009386533,0.0053021978,0.000041322364,0.00005128437,0.000011887672,0.0001734686,0.001723116,0.9785709,0.00039654638,0.009793858,0.002674927],"study_design_scores_gemma":[0.0031010578,0.031748448,0.0030092855,0.00017580067,0.000052084706,0.000024375882,0.00027933324,0.004535471,0.72034156,0.0010219825,0.23418644,0.0015241288],"about_ca_topic_score_codex":0.00008180305,"about_ca_topic_score_gemma":0.00022085963,"teacher_disagreement_score":0.2582293,"about_ca_system_score_codex":0.00013325516,"about_ca_system_score_gemma":0.000043900738,"threshold_uncertainty_score":0.652865},"labels":[],"label_agreement":null},{"id":"W2080641471","doi":"10.1007/s11746-011-1806-z","title":"Micellization of Beta‐Carotene from Soy‐Protein Stabilized Oil‐in‐Water Emulsions under In Vitro Conditions of Lipolysis","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":57,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Lipolysis; Chemistry; Lipid digestion; Hydrolysis; Emulsion; Colipase; Chromatography; Digestion (alchemy); Lipase; Food science; Biochemistry; Triacylglycerol lipase; Enzyme; Adipose tissue","score_opus":0.022487195795324922,"score_gpt":0.22166488486900823,"score_spread":0.1991776890736833,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2080641471","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989278,0.00015499502,0.000005421316,0.0005805791,0.000042435357,0.000051628434,0.000055038516,0.000004946299,0.00017719083],"genre_scores_gemma":[0.9990099,0.00009212071,0.00063891325,0.00006913939,0.0000687821,0.000008761713,0.000010487342,0.0000022793188,0.00009958679],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99843144,0.00017241845,0.00071185414,0.00015160468,0.00033715542,0.00019549858],"domain_scores_gemma":[0.99850976,0.00011606514,0.0010180658,0.00013112607,0.00016707135,0.00005791797],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041537997,0.00012820281,0.00048382566,0.000015126798,0.000056094035,0.000008379838,0.00048459403,0.00007824052,0.000116003335],"category_scores_gemma":[0.000053241605,0.000047226826,0.0004450904,0.00043425168,0.00034098068,0.00008672681,0.00009611323,0.0002344304,0.0000010823908],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000079401405,0.00019790167,0.0020630264,0.000014922389,0.00006422662,5.735633e-7,0.0012253323,0.000023330535,0.9947718,0.000003555201,0.00001974524,0.0015362139],"study_design_scores_gemma":[0.00032154683,0.00006901599,0.015985465,0.000114552626,0.000034619763,0.0000028507675,0.0032460988,0.00002769039,0.97971225,0.00033686156,0.000050770024,0.000098259356],"about_ca_topic_score_codex":0.0027722379,"about_ca_topic_score_gemma":0.00016649628,"teacher_disagreement_score":0.015059502,"about_ca_system_score_codex":0.00010763081,"about_ca_system_score_gemma":0.000026186155,"threshold_uncertainty_score":0.4190813},"labels":[],"label_agreement":null},{"id":"W2080684626","doi":"10.1016/j.idairyj.2011.01.010","title":"Rennet-induced aggregation of milk containing homogenized fat globules. Effect of interacting and non-interacting fat globules observed using diffusing wave spectroscopy","year":2011,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Globules of fat; Milk fat; Rennet; Dairy industry; Chemistry; Spectroscopy; Food science; Physics","score_opus":0.07820452632191208,"score_gpt":0.2758303495037012,"score_spread":0.19762582318178915,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2080684626","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99712104,0.0001721416,0.00028015388,0.00006416359,0.0013919497,0.00025109126,0.000020875641,0.000021193591,0.0006773757],"genre_scores_gemma":[0.9968373,0.000023761382,0.002428373,0.000013692976,0.0006638659,0.000004008823,0.000013834639,0.000004824865,0.000010349639],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9977465,0.00027992897,0.00091278844,0.00028874807,0.0004854326,0.0002865737],"domain_scores_gemma":[0.9974566,0.0006002455,0.0014273621,0.000075557335,0.0003334899,0.00010670738],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00083683216,0.00024670258,0.00046346962,0.000082699866,0.00022574849,0.00013492456,0.0003748764,0.0001159367,0.00014445088],"category_scores_gemma":[0.00067448337,0.00012460673,0.00020458823,0.00015433607,0.00006821684,0.00061271223,0.00019614832,0.0003621942,0.0000018386035],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00062782445,0.000049844937,0.037419945,0.000024830564,0.00015393406,0.00003131856,0.00072286854,0.000011273732,0.94068414,0.000021859925,0.0000073864767,0.020244787],"study_design_scores_gemma":[0.0012142259,0.0010427,0.024325626,0.0019142233,0.0000625581,0.0007162309,0.0014607181,0.007100549,0.961602,0.0002528644,0.00003297874,0.00027534057],"about_ca_topic_score_codex":0.0009907564,"about_ca_topic_score_gemma":0.00014198585,"teacher_disagreement_score":0.020917857,"about_ca_system_score_codex":0.00018312717,"about_ca_system_score_gemma":0.000014437745,"threshold_uncertainty_score":0.5081315},"labels":[],"label_agreement":null},{"id":"W2080971133","doi":"10.1111/j.1365-2621.2005.tb07172.x","title":"Functional Properties of Glycated Soy 11S Glycinin","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":95,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"","keywords":"Glycation; Maillard reaction; Chemistry; Incubation; Soy protein; Food science; Amadori rearrangement; Sugar; Chromatography; Glycosylation; Biochemistry; Solubility; Organic chemistry","score_opus":0.06207106374201264,"score_gpt":0.22396775572409927,"score_spread":0.16189669198208662,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2080971133","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966861,0.0006558838,0.000010771832,0.0016321024,0.0003145632,0.00008379689,0.0000032716928,0.000010437632,0.0006030884],"genre_scores_gemma":[0.99918914,0.000008086579,0.00018732922,0.0000702262,0.00043670018,0.0000015330877,1.7950376e-7,4.6554635e-7,0.00010632442],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982559,0.000044607626,0.00048493245,0.00014004273,0.00085529493,0.00021924189],"domain_scores_gemma":[0.9988311,0.000033394303,0.00046282442,0.000054338027,0.0005048375,0.000113517825],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012025717,0.0000854964,0.00018882554,0.00004848149,0.00016977724,0.000054469372,0.00062548375,0.00004203485,0.0000923296],"category_scores_gemma":[0.0002157171,0.000027937598,0.00009438577,0.0006307479,0.0003446833,0.0005700343,0.000071518254,0.00014960441,0.000018686473],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005407842,0.00006764227,0.00039767125,0.000003625662,0.000007714963,7.6167123e-7,0.000087711036,0.000053811113,0.9834897,0.00019083534,0.00024695668,0.01539947],"study_design_scores_gemma":[0.0002130708,0.0017612228,0.019811548,0.00009424771,0.00000738888,0.00017682325,0.00034825545,0.00010556889,0.9727491,0.0001860629,0.004432368,0.000114316914],"about_ca_topic_score_codex":0.000014826493,"about_ca_topic_score_gemma":0.000042433232,"teacher_disagreement_score":0.019413877,"about_ca_system_score_codex":0.00005927925,"about_ca_system_score_gemma":0.000109582725,"threshold_uncertainty_score":0.13058065},"labels":[],"label_agreement":null},{"id":"W2081777503","doi":"10.1007/s00217-008-0901-3","title":"Effect of glycerol and vegetable oil on physicochemical properties of Arabic gum-based beverage emulsion","year":2008,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":48,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Emulsion; Turbidity; Chemistry; Glycerol; Gum arabic; Orange (colour); Food science; Vegetable oil; Shear thinning; Rheology; Apparent viscosity; Chromatography; Viscosity; Materials science; Organic chemistry; Composite material","score_opus":0.04778782975102414,"score_gpt":0.2520972812240894,"score_spread":0.20430945147306528,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2081777503","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996297,0.0014911701,2.4505917e-7,0.00036160706,0.000014608489,0.00019891514,0.0000077427085,0.000055023836,0.0015736705],"genre_scores_gemma":[0.9997237,0.00009860512,0.0000085105075,0.000005933989,0.000037547277,0.000016689539,0.0000029145572,0.0000024167243,0.00010369669],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985441,0.00040653287,0.0001876151,0.00029101185,0.0002853388,0.0002854236],"domain_scores_gemma":[0.99948907,0.00015124354,0.00006354116,0.00012728354,0.00011090566,0.000057945716],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00057741586,0.00011477883,0.00025219418,0.00007933018,0.00017099883,0.000008954167,0.0002747524,0.00009079952,0.0000053958447],"category_scores_gemma":[0.00025295388,0.00004336665,0.000030481091,0.00040913318,0.0008696499,0.00003476787,0.00022918083,0.00029713497,0.000010903185],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00025523987,0.000098804434,0.0015996763,0.00011429219,0.000011997804,0.000009824124,0.000018990857,3.7394008e-7,0.96014494,0.00011309094,0.000037259182,0.03759549],"study_design_scores_gemma":[0.0004336363,0.012634813,0.0012783571,0.00016807113,0.0000019634792,0.00001589446,0.000019961664,0.000020391855,0.9847201,0.00008253068,0.0005483819,0.000075859665],"about_ca_topic_score_codex":0.000023959461,"about_ca_topic_score_gemma":0.0000053408044,"teacher_disagreement_score":0.037519634,"about_ca_system_score_codex":0.000009584525,"about_ca_system_score_gemma":0.0000057470775,"threshold_uncertainty_score":0.32042614},"labels":[],"label_agreement":null},{"id":"W2082253459","doi":"10.1007/s13594-013-0121-x","title":"Exopolysaccharide–milk protein interactions in a dairy model system simulating yoghurt conditions","year":2013,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":47,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Agriculture and Agri-Food Canada","funders":"","keywords":"Syneresis; Rheology; Food science; Whey protein; Chemistry; Casein; Fermentation; Whey protein isolate; Lactic acid; Strain (injury); Apparent viscosity; Viscosity; Beta-lactoglobulin; Bacteria; Materials science; Biology","score_opus":0.027428691242348008,"score_gpt":0.25735800877763954,"score_spread":0.22992931753529153,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2082253459","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9948863,0.000059110425,0.000055436347,0.0021470205,0.00009912234,0.0008351352,0.000019554982,0.00031210994,0.001586226],"genre_scores_gemma":[0.9990172,0.0000013256043,0.00023778604,0.000062551444,0.000037359154,0.00047065996,0.0000040614136,0.0000012590083,0.00016784342],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9983939,0.00003151974,0.00033497947,0.00050594454,0.00027527378,0.00045835963],"domain_scores_gemma":[0.9993852,0.000057231984,0.00012114701,0.00015600707,0.00018948149,0.00009094941],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045108562,0.00014589405,0.000202692,0.00021299244,0.0005470351,0.00012730439,0.0005598076,0.00011638179,0.000048303074],"category_scores_gemma":[0.00021518183,0.00006865105,0.000025225248,0.0017545933,0.0006385088,0.00073298224,0.0002861694,0.0002693876,0.00008588946],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000019360605,0.00004174849,0.0030073465,0.000012580859,0.0000030489539,0.000004520731,0.00009335438,0.00007371838,0.96454287,0.013302307,0.000086064145,0.018830486],"study_design_scores_gemma":[0.0010292709,0.0008425629,0.025355311,0.001048874,0.000022782162,0.00045776693,0.023726014,0.74211425,0.13193306,0.068955824,0.0028031264,0.0017111482],"about_ca_topic_score_codex":0.00069615635,"about_ca_topic_score_gemma":0.0003252214,"teacher_disagreement_score":0.83260983,"about_ca_system_score_codex":0.000120278266,"about_ca_system_score_gemma":0.00004821849,"threshold_uncertainty_score":0.4207407},"labels":[],"label_agreement":null},{"id":"W2082725802","doi":"10.1016/j.foodhyd.2015.02.004","title":"A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral","year":2015,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":160,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"China Scholarship Council; Jiangnan University; Agriculture and Agri-Food Canada; Canadian Poultry Research Council","keywords":"Emulsion; Maillard reaction; Citral; Chemistry; Soy protein; Chromatography; Gum arabic; Thermal stability; Polysaccharide; Food science; Organic chemistry; Essential oil","score_opus":0.04554415982529551,"score_gpt":0.24633343348585202,"score_spread":0.2007892736605565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2082725802","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963764,0.00006161996,0.0000027227734,0.0007555888,0.00014726965,0.0012366746,0.000021709491,0.000075919845,0.0013221033],"genre_scores_gemma":[0.99875414,9.90513e-7,0.000025324607,0.000022554095,0.0003757395,0.00064792304,0.000011770482,0.0000027612061,0.00015876764],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979552,0.00028740324,0.00042241332,0.00043882776,0.00045924055,0.00043690536],"domain_scores_gemma":[0.9993036,0.00008363956,0.00015332802,0.00020744969,0.00014090445,0.00011110705],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008906431,0.00020466912,0.00036373024,0.000020454083,0.00015214778,0.000043224816,0.00039661082,0.00008773419,0.000019818806],"category_scores_gemma":[0.0002141075,0.000065994784,0.00014151112,0.00035193952,0.00013179095,0.00020087005,0.00014473376,0.00024961316,0.000025125222],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016815722,0.00017704803,0.000619299,0.000017352431,0.000019257122,8.0670156e-7,0.0014722657,0.000009567594,0.9935489,0.00008721051,0.000012207086,0.0038679114],"study_design_scores_gemma":[0.00034276323,0.0014404757,0.0019881625,0.00006155682,0.000011123707,0.0000045134543,0.0018383762,0.00009022208,0.9918768,0.0011557931,0.0009879363,0.00020230714],"about_ca_topic_score_codex":0.00047262243,"about_ca_topic_score_gemma":0.000982495,"teacher_disagreement_score":0.0036656044,"about_ca_system_score_codex":0.00010860043,"about_ca_system_score_gemma":0.000032399526,"threshold_uncertainty_score":0.26911893},"labels":[],"label_agreement":null},{"id":"W2083042618","doi":"10.1016/j.tifs.2007.07.014","title":"Food emulsions studied by DWS: recent advances","year":2007,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":105,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Nanotechnology; Rheology; Emulsion; Biochemical engineering; Dynamic light scattering; Food industry; Food products; Environmental science; Materials science; Computer science; Chemistry; Food science; Chemical engineering; Engineering; Nanoparticle","score_opus":0.03683653313770645,"score_gpt":0.2949150300497704,"score_spread":0.2580784969120639,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2083042618","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9776585,0.006438135,0.000032034168,0.0043338505,0.000503848,0.00027568312,0.0000391487,0.0004486452,0.010270146],"genre_scores_gemma":[0.99919647,0.00025055927,0.00018886477,0.00009942328,0.000060689756,0.000061897576,0.000007508096,0.0000018278657,0.0001327513],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9969221,0.000040823175,0.0005204016,0.0008486077,0.000579026,0.0010890388],"domain_scores_gemma":[0.9991915,0.00009806749,0.00018816406,0.0002580283,0.00012351465,0.00014068963],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013834919,0.00024467174,0.0003317832,0.0005338706,0.000512617,0.00004692872,0.0016703303,0.00025951254,0.00012248267],"category_scores_gemma":[0.00028057414,0.000108241984,0.00005746604,0.0093310345,0.0012405812,0.0003182115,0.00046189677,0.0003775188,0.000034755718],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000019026762,0.00017220154,0.0033274505,0.0000015990656,0.000006023965,0.000004382363,0.00007231221,0.0000024690655,0.16249207,0.0030744276,0.0002675601,0.8305605],"study_design_scores_gemma":[0.00082629983,0.0115484325,0.020127209,0.00007878306,0.000010591559,0.00006667834,0.0055321804,0.000028629165,0.27356327,0.013879907,0.6732827,0.0010553168],"about_ca_topic_score_codex":0.000019425359,"about_ca_topic_score_gemma":0.0038266971,"teacher_disagreement_score":0.82950515,"about_ca_system_score_codex":0.000217411,"about_ca_system_score_gemma":0.000018241803,"threshold_uncertainty_score":0.45709732},"labels":[],"label_agreement":null},{"id":"W2083325827","doi":"10.1016/j.plaphy.2006.04.006","title":"Proteomics reveals elevated levels of PR 10 proteins in saline-tolerant peanut (Arachis hypogaea) calli","year":2006,"lang":"en","type":"article","venue":"Plant Physiology and Biochemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":70,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; University Grants Commission; Council of Scientific and Industrial Research, India","keywords":"Arachis hypogaea; Proteome; Proteomics; Callus; Biology; Phosphorylation; Tandem mass spectrometry; Gel electrophoresis; Protein phosphorylation; Arachis; Biochemistry; Botany; Chemistry; Mass spectrometry; Gene; Protein kinase A; Chromatography","score_opus":0.017572438418918156,"score_gpt":0.20552518666629013,"score_spread":0.187952748247372,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2083325827","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99785936,0.00025749236,0.0000013224296,0.00015563528,0.000032010084,0.00049799227,0.00089666335,0.00003454913,0.00026496066],"genre_scores_gemma":[0.99859655,0.000012515229,0.00017056962,0.000030774547,0.00022156206,0.00006826347,0.0004974367,0.000001484814,0.00040082203],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99860907,0.000094196424,0.00046234226,0.00040156487,0.00012413383,0.00030871708],"domain_scores_gemma":[0.999463,0.00009390073,0.00024250888,0.00009973933,0.000051408086,0.00004944267],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025911056,0.00020147569,0.00037307318,0.000013105696,0.00007686796,0.0000108331515,0.00023367417,0.00029191998,0.00009997307],"category_scores_gemma":[0.000050921954,0.00009020807,0.0000638801,0.00014872114,0.00015622788,0.000039479015,0.00008405897,0.00018789154,0.000006522054],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001533452,0.00013917546,0.002709669,0.000119645534,0.00001140931,0.000008678204,0.000010381824,0.0000032669552,0.99638677,0.000046816316,0.0001519728,0.00025884912],"study_design_scores_gemma":[0.00027251942,0.00015362861,0.09434619,0.000108534776,0.000006233567,0.00003106588,0.000026889493,0.00006626901,0.9037306,0.0008236123,0.00021866799,0.00021580826],"about_ca_topic_score_codex":0.00045580207,"about_ca_topic_score_gemma":0.00012849199,"teacher_disagreement_score":0.0926562,"about_ca_system_score_codex":0.000021605973,"about_ca_system_score_gemma":0.000016913616,"threshold_uncertainty_score":0.36785784},"labels":[],"label_agreement":null},{"id":"W2083607616","doi":"10.1016/j.ijbiomac.2006.01.016","title":"Impact of urea on the microstructure of commercial canola protein–carrageenan network: A research note","year":2006,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Biopolymer; Urea; Microstructure; Canola; Chemistry; Scanning electron microscope; Chemical engineering; Carrageenan; Macromolecule; Disulfide bond; Network structure; Polysaccharide; Polymer chemistry; Crystallography; Food science; Organic chemistry; Polymer; Biochemistry; Materials science; Composite material; Computer science","score_opus":0.05657615595088554,"score_gpt":0.33618234509148404,"score_spread":0.2796061891405985,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2083607616","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968467,0.00023087174,0.00001352453,0.0014860925,0.0001905037,0.00026448,0.0001338683,0.000006039749,0.00082792656],"genre_scores_gemma":[0.9988512,0.00001573828,0.0001325606,0.000043737582,0.00091967767,0.0000061028627,0.000013736756,0.000001486606,0.00001578085],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9975737,0.000556469,0.0006838313,0.00015807194,0.0007423835,0.0002855956],"domain_scores_gemma":[0.99777776,0.000529483,0.00065369747,0.00007927334,0.000904058,0.000055715453],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001194115,0.00015108699,0.00031700602,0.000042978358,0.000100349134,0.000058892438,0.0012036749,0.0001718182,0.00017845398],"category_scores_gemma":[0.00035611447,0.000043283708,0.0003752192,0.00025327245,0.0003625592,0.000052729378,0.00017425077,0.00044836392,0.0000037864522],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00051973015,0.00014034915,0.012796498,0.00000234708,0.000092486,0.00003769386,0.000021606675,0.00008165546,0.97291684,0.002958489,0.00064818864,0.009784136],"study_design_scores_gemma":[0.00044377262,0.0042876876,0.8537507,0.00032209896,0.000009525376,0.00020439342,0.00008188698,0.00002377402,0.12074351,0.018217348,0.0017196868,0.00019563366],"about_ca_topic_score_codex":0.0010178033,"about_ca_topic_score_gemma":0.00014424315,"teacher_disagreement_score":0.8521733,"about_ca_system_score_codex":0.000089090885,"about_ca_system_score_gemma":0.000042318643,"threshold_uncertainty_score":0.22367476},"labels":[],"label_agreement":null},{"id":"W2083787381","doi":"10.1016/j.colsurfb.2004.08.012","title":"Application of transmission diffusing wave spectroscopy to the study of gelation of milk by acidification and rennet","year":2004,"lang":"en","type":"article","venue":"Colloids and Surfaces B Biointerfaces","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":122,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Rheology; Rennet; Chemistry; Dispersion (optics); Casein; Micelle; Coagulation; Chemical engineering; Dynamic light scattering; Spectroscopy; Chemical physics; Materials science; Food science; Aqueous solution; Nanotechnology; Optics; Composite material; Organic chemistry; Nanoparticle; Physics","score_opus":0.015772997985419576,"score_gpt":0.2259158182122847,"score_spread":0.21014282022686515,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2083787381","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967529,0.001148181,0.0006997724,0.00044366112,0.000023696066,0.0008462375,0.00003326033,0.000009211545,0.000043079774],"genre_scores_gemma":[0.9995263,0.00010912673,0.00031208806,0.0000043505315,0.000009669842,0.00001369304,0.0000069566063,9.767867e-7,0.000016805248],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991483,0.00006584765,0.00033111798,0.00020263597,0.00016470751,0.00008736516],"domain_scores_gemma":[0.9995672,0.000058020665,0.00020438264,0.000074393356,0.000060800838,0.000035180896],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029352336,0.00009349207,0.000198666,0.000014546924,0.000089406734,0.00001862089,0.00011364453,0.000049920865,0.0000039168035],"category_scores_gemma":[0.000012246007,0.000035986755,0.000021017837,0.00020831576,0.000072514944,0.00006269137,0.000036878737,0.00003891173,3.4155195e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000055924873,0.00013346874,0.005930969,0.000024033256,0.0000111080335,1.9259236e-8,0.0015161776,0.00007427173,0.9807172,0.000022177901,0.000013117982,0.011501571],"study_design_scores_gemma":[0.0003478426,0.0017710014,0.06429637,0.00007847661,0.000020134104,9.913518e-7,0.004271364,0.00062938314,0.92782885,0.00014802616,0.00050968194,0.00009788808],"about_ca_topic_score_codex":0.0010726408,"about_ca_topic_score_gemma":0.00037240807,"teacher_disagreement_score":0.0583654,"about_ca_system_score_codex":0.000011445902,"about_ca_system_score_gemma":0.0000037552606,"threshold_uncertainty_score":0.16215192},"labels":[],"label_agreement":null},{"id":"W2084197998","doi":"10.1016/j.jri.2010.06.101","title":"Host immune and pathogen virulence factors that contribute to placental colonization by Salmonella typhimurium","year":2010,"lang":"en","type":"article","venue":"Journal of Reproductive Immunology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa; Institute for Biological Sciences","funders":"","keywords":"Zeta potential; Flocculation; Rheology; Emulsion; Sonication; Particle size; Creaming; Chemistry; Polysaccharide; Viscosity; Chromatography; Food science; Materials science; Chemical engineering; Nanoparticle; Nanotechnology; Biochemistry; Composite material","score_opus":0.010524569862972405,"score_gpt":0.21392514665698403,"score_spread":0.20340057679401163,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2084197998","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9934715,0.002346404,0.000016673666,0.0023015183,0.0014123572,0.00031285212,0.00008052378,0.00001707146,0.00004110455],"genre_scores_gemma":[0.9993227,0.00012488544,0.000067299574,0.000038789993,0.00028967735,0.000005053424,0.0000143219895,0.0000021056674,0.000135164],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99869406,0.00017022222,0.0003739587,0.00031980872,0.00019244317,0.00024952675],"domain_scores_gemma":[0.998829,0.00014097507,0.00049855845,0.00012475102,0.000323913,0.00008282446],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007189248,0.00015624563,0.00034119817,0.00003353199,0.00016074289,0.000045180594,0.00033017993,0.00016628113,0.000057784822],"category_scores_gemma":[0.00065923133,0.00006677574,0.000067892826,0.00019051952,0.00016707701,0.00021308546,0.00013706734,0.00035507412,0.000011350125],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019990817,0.000063324966,0.03051332,0.0000018458012,0.000052877873,0.00000680999,0.00018704271,4.5276906e-7,0.96670896,0.0000391703,0.0002384137,0.0019878973],"study_design_scores_gemma":[0.00026906884,0.0010960056,0.4064249,0.000018839366,0.000016316573,0.0003879265,0.0006812092,9.628632e-7,0.5689162,0.00010712975,0.02191012,0.00017128432],"about_ca_topic_score_codex":0.0001116225,"about_ca_topic_score_gemma":0.0000411629,"teacher_disagreement_score":0.39779273,"about_ca_system_score_codex":0.000049888138,"about_ca_system_score_gemma":0.000016305481,"threshold_uncertainty_score":0.27230355},"labels":[],"label_agreement":null},{"id":"W2084824017","doi":"10.1021/jf101425j","title":"Heat-Induced Changes Occurring in Oil/Water Emulsions Stabilized by Soy Glycinin and β-Conglycinin","year":2010,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":76,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Soy protein; Chemistry; Emulsion; Homogenization (climate); Adsorption; Denaturation (fissile materials); Solubility; Endothermic process; Chemical engineering; Protein subunit; Chromatography; Plant protein; Food science; Organic chemistry; Biochemistry; Nuclear chemistry","score_opus":0.013486114939514888,"score_gpt":0.20552800627942935,"score_spread":0.19204189133991448,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2084824017","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966099,0.00057077437,2.8701384e-8,0.0022859685,0.00017527967,0.0000691198,0.00002626869,0.000015913425,0.00024670822],"genre_scores_gemma":[0.9992803,0.000083558414,0.00002294011,0.00004997042,0.00043256622,0.000007876591,0.000010864498,0.0000013123115,0.00011061912],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99879336,0.000035445573,0.00040942236,0.0002298516,0.00022216207,0.0003097404],"domain_scores_gemma":[0.99943846,0.00007931097,0.00011908773,0.000046471072,0.00010088717,0.00021577424],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027978444,0.00020945819,0.00035746116,0.000010759857,0.00012898132,0.00009893818,0.0002127837,0.00021507838,0.00008658044],"category_scores_gemma":[0.0000557936,0.00006321737,0.00007140922,0.00011096967,0.000058881527,0.0001761586,0.00010903193,0.00054006197,0.0000013040916],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026701939,0.00005405278,0.0014626754,0.000028758654,0.000018629344,0.000003268838,0.00020709528,1.6571374e-7,0.9927013,0.0000013825716,0.00015904094,0.00533696],"study_design_scores_gemma":[0.00072313217,0.00050739193,0.020013222,0.000107119275,0.000017022034,0.00046549525,0.0020680986,0.0000029152966,0.97320986,0.00003496824,0.0025766043,0.0002741557],"about_ca_topic_score_codex":0.00004578166,"about_ca_topic_score_gemma":0.00032653692,"teacher_disagreement_score":0.019491395,"about_ca_system_score_codex":0.000019996358,"about_ca_system_score_gemma":0.000005146017,"threshold_uncertainty_score":0.25779295},"labels":[],"label_agreement":null},{"id":"W2085388932","doi":"10.1016/j.carbpol.2011.04.059","title":"Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein","year":2011,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":139,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Chinese Universities Scientific Fund; National Natural Science Foundation of China","keywords":"Emulsion; Gum arabic; Chemistry; Adsorption; Soybean oil; Ionic strength; Denaturation (fissile materials); Chromatography; Chemical engineering; Arabic; Nuclear chemistry; Organic chemistry; Food science; Aqueous solution","score_opus":0.017674009819418364,"score_gpt":0.21134282940208202,"score_spread":0.19366881958266366,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2085388932","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974729,0.00028272017,1.5032425e-7,0.00006203163,0.000084892556,0.00058933184,0.000032139473,0.00002759906,0.0014482787],"genre_scores_gemma":[0.9998174,0.00000529302,0.0000047056033,0.000009520028,0.000016672979,0.00007475102,0.00001534719,0.0000024479828,0.000053863878],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980913,0.0005436761,0.0004394959,0.0003717909,0.00023210225,0.00032165225],"domain_scores_gemma":[0.9994401,0.00012361957,0.00015297116,0.00015271298,0.000035509307,0.00009509747],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00071467954,0.00020956055,0.00044798717,0.00003169462,0.00004495686,0.000008374307,0.0002181647,0.00013587292,0.00019192659],"category_scores_gemma":[0.00006682936,0.00007400018,0.00009365876,0.0001982871,0.00022488329,0.000082063656,0.000076012875,0.0001199978,0.0000049457153],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00048325793,0.00008956405,0.0043330356,0.00009987298,0.000011391831,0.0000012937289,0.00039767247,1.04272765e-7,0.985795,0.00001233422,0.0000023570549,0.008774102],"study_design_scores_gemma":[0.00046487918,0.001884268,0.0020511197,0.00008497787,0.000009816248,3.8709848e-7,0.00014580863,0.000021604237,0.9951275,0.000036348392,0.000021414122,0.00015185233],"about_ca_topic_score_codex":0.0018369523,"about_ca_topic_score_gemma":0.00014466493,"teacher_disagreement_score":0.009332511,"about_ca_system_score_codex":0.000032186705,"about_ca_system_score_gemma":0.000004225919,"threshold_uncertainty_score":0.30176395},"labels":[],"label_agreement":null},{"id":"W2086174372","doi":"10.1016/j.idairyj.2009.12.011","title":"Diffusing wave spectroscopy and rheological studies of rennet-induced gelation of skim milk in the presence of pectin and κ-carrageenan","year":2010,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Rennet; Carrageenan; Chemistry; Rheology; Skimmed milk; Micelle; Pectin; Casein; Food science; Chemical engineering; Organic chemistry; Aqueous solution; Materials science","score_opus":0.05521916292889472,"score_gpt":0.2983182327439271,"score_spread":0.24309906981503238,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2086174372","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979399,0.0002462023,0.000008326251,0.0011190729,0.00024650886,0.00009485281,0.000006784684,0.0000021639812,0.0003361806],"genre_scores_gemma":[0.99944514,0.00010115481,0.0002866432,0.000011240617,0.00014085452,0.0000020259386,0.0000011105416,4.0509093e-7,0.000011403497],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9990865,0.00011241139,0.00034895528,0.00009925868,0.00027329303,0.00007956737],"domain_scores_gemma":[0.9991139,0.00038932296,0.0003056975,0.00003214582,0.0001382769,0.000020651389],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007550519,0.00006285337,0.00015072925,0.0000275052,0.000054632143,0.000019131408,0.00018242358,0.000050676055,0.000027132604],"category_scores_gemma":[0.00046528602,0.000021976846,0.000032973894,0.00007512829,0.00015325299,0.00010559276,0.00007319567,0.00022735544,1.125338e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000041714386,0.000046030265,0.040305134,0.0000058578785,0.00002246913,0.0000037898658,0.0008394719,0.000001720539,0.9517725,0.0010559397,0.000018410637,0.0058869696],"study_design_scores_gemma":[0.00033112644,0.0004791044,0.8918328,0.00014510375,0.000008753438,0.00033223987,0.00281869,0.00036589423,0.09496439,0.008533274,0.000108392,0.00008019413],"about_ca_topic_score_codex":0.000088315755,"about_ca_topic_score_gemma":0.00030744748,"teacher_disagreement_score":0.8568081,"about_ca_system_score_codex":0.000009464933,"about_ca_system_score_gemma":0.0000054721963,"threshold_uncertainty_score":0.098775886},"labels":[],"label_agreement":null},{"id":"W2086426649","doi":"10.1016/j.foodres.2012.01.001","title":"Sesame protein isolate: Fractionation, secondary structure and functional properties","year":2012,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":191,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Fractionation; Ammonium sulfate; Chromatography; Solubility; Sodium; Protein secondary structure; Ammonium sulfate precipitation; Sodium dodecyl sulfate; Polyacrylamide gel electrophoresis; Gel electrophoresis; Biochemistry; Size-exclusion chromatography; Enzyme; Organic chemistry","score_opus":0.12052269371352105,"score_gpt":0.29702504632299886,"score_spread":0.17650235260947783,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2086426649","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99103224,0.0008554467,0.000012321132,0.003776233,0.0006163547,0.0004722746,0.00015142027,0.000054423715,0.0030292626],"genre_scores_gemma":[0.99599016,0.000009523039,0.00008331636,0.00007415157,0.0019511877,0.00012683956,0.00009418164,0.0000019459492,0.0016687136],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99806803,0.00019236466,0.00019881703,0.00024345398,0.00093764404,0.00035968988],"domain_scores_gemma":[0.99918485,0.0000982392,0.000060229846,0.00005439726,0.00046043,0.00014182726],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00075019815,0.00011017141,0.000090866866,0.00005811205,0.00036536102,0.00015782176,0.00023199123,0.00011755493,0.0024605016],"category_scores_gemma":[0.00027997995,0.00004613345,0.000036262132,0.0001858746,0.00013195984,0.00064648053,0.00019857366,0.00045485082,0.0000986879],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013611131,0.00014458173,0.008435225,0.00002326083,0.000110981004,0.0000010101221,0.00020089353,0.000003467029,0.9453554,0.008803366,0.004233797,0.032551892],"study_design_scores_gemma":[0.00047336228,0.00078804186,0.3042726,0.0000908883,0.000004461283,0.000103056,0.0007281032,0.0002608587,0.12732789,0.006839874,0.5586995,0.00041139597],"about_ca_topic_score_codex":0.00008452744,"about_ca_topic_score_gemma":0.0000967699,"teacher_disagreement_score":0.81802756,"about_ca_system_score_codex":0.000102854785,"about_ca_system_score_gemma":0.00003330852,"threshold_uncertainty_score":0.9984514},"labels":[],"label_agreement":null},{"id":"W2087101189","doi":"10.1016/j.ijpharm.2012.07.039","title":"Protein based tablets as reversible gelling systems for delayed release applications","year":2012,"lang":"en","type":"article","venue":"International Journal of Pharmaceutics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture, Fisheries and Food; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Succinylation; Chemistry; Excipient; Fourier transform infrared spectroscopy; Intermolecular force; Dissolution; Solubility; Kinetics; Diffusion; Drug delivery; Chemical engineering; Controlled release; Hydrogen bond; Chromatography; Biophysics; Molecule; Organic chemistry; Biochemistry; Lysine","score_opus":0.06939220049030885,"score_gpt":0.34082588891245685,"score_spread":0.271433688422148,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2087101189","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.95000243,0.009200141,0.028569054,0.003948352,0.003906214,0.0026345942,0.00034664889,0.00007590278,0.0013166649],"genre_scores_gemma":[0.9957256,0.00007604292,0.0011392477,0.0002668681,0.0024072258,0.000091314185,0.000024029468,0.0000024528501,0.00026723603],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9986197,0.000076305994,0.00047053615,0.000099133664,0.0005023481,0.00023200469],"domain_scores_gemma":[0.99834204,0.00019408464,0.00051941635,0.000042772605,0.00071450346,0.0001871993],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00085992744,0.000108915054,0.0001497126,0.00004070767,0.000102077516,0.000083872226,0.0005408768,0.000070609356,0.00008796628],"category_scores_gemma":[0.00009580404,0.000052012325,0.0001364896,0.00011574858,0.000024298131,0.00028287855,0.0000348567,0.00016780532,0.000038968843],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00036948707,0.00038535593,0.0010011278,0.000040927625,0.00023010092,0.000009174374,0.000048594444,0.0012511294,0.97599363,0.002034723,0.0011020481,0.017533725],"study_design_scores_gemma":[0.00067319564,0.00017874526,0.00006486693,0.00011288559,0.00005519466,0.00012385423,0.00014391166,0.0053478302,0.17747402,0.00026102905,0.8153911,0.00017335461],"about_ca_topic_score_codex":0.000043803444,"about_ca_topic_score_gemma":0.0000025583709,"teacher_disagreement_score":0.81428903,"about_ca_system_score_codex":0.00013759192,"about_ca_system_score_gemma":0.00003989705,"threshold_uncertainty_score":0.2121001},"labels":[],"label_agreement":null},{"id":"W2087608836","doi":"10.1186/1476-9255-4-6","title":"Anti-inflammatory potential of a malleable matrix composed of fermented whey proteins and lactic acid bacteria in an atopic dermatitis model","year":2007,"lang":"en","type":"article","venue":"Journal of Inflammation","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"","keywords":"Medicine; Atopic dermatitis; Myeloperoxidase; Inflammation; Immunology; Allergy; Extravasation; Pharmacology","score_opus":0.014987005002740741,"score_gpt":0.23958174332687313,"score_spread":0.22459473832413238,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2087608836","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99892765,0.00012364639,0.00031856375,0.00017784847,0.00008136806,0.00031470667,0.0000060360103,0.0000072474645,0.00004293194],"genre_scores_gemma":[0.9986552,0.000024359708,0.0011629317,0.0000059097297,0.00013215297,0.0000024451224,0.0000061132105,0.000001374592,0.000009487187],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99839723,0.00011642237,0.00094511267,0.00008929234,0.00030267402,0.00014929361],"domain_scores_gemma":[0.99863195,0.00002365289,0.000989332,0.00005327416,0.00023562637,0.00006618032],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009358513,0.000100288366,0.00030589043,0.00008083011,0.000041190222,0.000028521397,0.00016153374,0.00010678466,0.000025134283],"category_scores_gemma":[0.000041888223,0.000049620765,0.0000598691,0.00013319241,0.000041550345,0.00057479105,0.000033056403,0.00012039223,9.0360726e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008474924,0.000054833316,0.011839127,0.00009803582,0.00001459672,0.000012650166,0.00024505012,0.00021180812,0.9820654,0.00008756168,0.000003885285,0.0052823024],"study_design_scores_gemma":[0.0007379455,0.00044819564,0.57128507,0.00025750432,0.000015441527,0.00007769371,0.00035429568,0.004899914,0.42147353,0.0003073168,0.000032365297,0.000110735986],"about_ca_topic_score_codex":0.000041712476,"about_ca_topic_score_gemma":0.00025427586,"teacher_disagreement_score":0.5605919,"about_ca_system_score_codex":0.000049040933,"about_ca_system_score_gemma":0.000024643026,"threshold_uncertainty_score":0.2023476},"labels":[],"label_agreement":null},{"id":"W2087672219","doi":"10.1021/jf504167v","title":"Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments","year":2015,"lang":"en","type":"review","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":63,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Rennet; Cheesemaking; Food science; Dairy industry; Syneresis; Chemistry; Whey protein; Coagulation; Chymosin; Milk protein; Casein","score_opus":0.12084889871624606,"score_gpt":0.27052936080749523,"score_spread":0.1496804620912492,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2087672219","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.33290836,0.6667034,2.0088093e-8,0.00005563431,0.00003197483,0.0001970648,0.000011797063,0.000005305904,0.00008643752],"genre_scores_gemma":[0.13239968,0.8672467,0.000032414984,0.0000053891436,0.00022798666,0.000009629329,0.000020135894,0.0000018137026,0.000056240944],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9983867,0.00006667768,0.00081895746,0.00021969716,0.00033867575,0.00016930967],"domain_scores_gemma":[0.9981146,0.000029216128,0.0012929983,0.000035792156,0.0003945428,0.00013286645],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038240745,0.00030638836,0.0010645404,0.00001023773,0.000081790946,0.000094487004,0.00019986786,0.00026854908,0.000006558302],"category_scores_gemma":[0.00006330953,0.000088385335,0.000101195394,0.00017577902,0.000072263756,0.00019620094,0.0001362662,0.00025115846,2.571617e-7],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022419576,0.000060181785,0.000039533086,0.017666975,0.00028435088,0.0000022109248,0.00021520561,1.4224652e-7,0.12196389,0.0000027633018,0.00013179214,0.85961056],"study_design_scores_gemma":[0.0009941305,0.0014300524,0.009930192,0.077109255,0.0011706803,0.0041642906,0.0018927435,0.0000011356607,0.029996425,0.000104510706,0.87157625,0.0016303195],"about_ca_topic_score_codex":0.0000044044245,"about_ca_topic_score_gemma":0.0000055314918,"teacher_disagreement_score":0.87144446,"about_ca_system_score_codex":0.00004758917,"about_ca_system_score_gemma":0.00005159733,"threshold_uncertainty_score":0.36042494},"labels":[],"label_agreement":null},{"id":"W2088907937","doi":"10.1007/s11746-008-1238-6","title":"Protein Subunit Composition Effects on the Thermal Denaturation at Different Stages During the Soy Protein Isolate Processing and Gelation Profiles of Soy Protein Isolates","year":2008,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":53,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Agriculture and Agri-Food Canada; Ministry of Agriculture, Food and Rural Affairs","funders":"","keywords":"Soy protein; Denaturation (fissile materials); Differential scanning calorimetry; Protein subunit; Protein isolate; Pea protein; Chemistry; Composition (language); Rheology; Soybean Proteins; Chromatography; Food science; Biochemistry; Materials science; Nuclear chemistry","score_opus":0.010494177057621451,"score_gpt":0.20291541255264703,"score_spread":0.19242123549502557,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2088907937","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99533653,0.0003159835,0.0000030438405,0.0034539206,0.000023031658,0.0008026247,0.000006353148,0.00002036474,0.000038123435],"genre_scores_gemma":[0.9991358,0.000028696159,0.00007163183,0.00006983623,0.00025745708,0.000097426,0.0000021064593,0.000005084065,0.00033197537],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99818534,0.00038282704,0.0004553859,0.00019973845,0.00053163664,0.00024507288],"domain_scores_gemma":[0.99779457,0.00017106278,0.0016531736,0.00013285136,0.0001947843,0.000053571257],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048352536,0.0002329701,0.00032048917,0.000008126273,0.001100246,0.00007368228,0.00045065128,0.00008406434,0.000006402598],"category_scores_gemma":[0.00009111597,0.000066767054,0.0002532974,0.000252656,0.00050559157,0.00016883347,0.00014895032,0.00050487247,7.590786e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001840351,0.00006626827,0.0024266322,0.00014459954,0.00005336029,0.0000010833982,0.0009319579,0.000015001542,0.9918967,0.0000053340827,0.00001551128,0.0042595146],"study_design_scores_gemma":[0.00021848801,0.00031904766,0.07241694,0.0006008644,0.000020026844,0.000050985433,0.0004054084,0.0002506972,0.925512,0.000042398253,0.000024130273,0.00013899032],"about_ca_topic_score_codex":0.00004624872,"about_ca_topic_score_gemma":0.0000074034197,"teacher_disagreement_score":0.06999031,"about_ca_system_score_codex":0.00017009754,"about_ca_system_score_gemma":0.000023666014,"threshold_uncertainty_score":0.8462314},"labels":[],"label_agreement":null},{"id":"W2088996081","doi":"10.1021/jf9904113","title":"Orthokinetic Flocculation of Caseinate-Stabilized Emulsions:  Influence of Calcium Concentration, Shear Rate, and Protein Content","year":2000,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Flocculation; Chemistry; Calcium; Chromatography; Shear rate; Emulsion; Oil droplet; Shearing (physics); Colloid; Adsorption; Rheology; Chemical engineering; Biochemistry; Organic chemistry; Materials science","score_opus":0.022273645155215304,"score_gpt":0.21125826058231345,"score_spread":0.18898461542709816,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2088996081","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981097,0.0012424632,4.4014206e-7,0.00027583353,0.000014558483,0.0002347965,0.00002809507,0.0000059082977,0.00008820743],"genre_scores_gemma":[0.9996571,0.00008802399,0.00004583123,0.000009015367,0.00007863204,0.000005333059,0.00000847787,6.564192e-7,0.000106953696],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99882984,0.00005986444,0.0006330756,0.00013276326,0.0002159092,0.00012856445],"domain_scores_gemma":[0.9989412,0.00006108365,0.0004621714,0.000037913742,0.00039395012,0.00010371377],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018962316,0.0001299071,0.000312183,0.0000043516325,0.000065039196,0.000022318234,0.00010932421,0.00010482904,0.00007652087],"category_scores_gemma":[0.00008405359,0.000045250694,0.000077070035,0.00014218633,0.00011614086,0.00017454282,0.000023071945,0.00012376095,3.159789e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000071790884,0.000052432766,0.0017426974,0.000087387154,0.000027189606,0.0000013577819,0.000105325125,0.00008901283,0.9961759,0.000007665045,0.000013105961,0.0016261344],"study_design_scores_gemma":[0.00051984395,0.0006552737,0.32452664,0.00027173478,0.000027490993,0.00013694017,0.0005339894,0.000012231075,0.6729653,0.000047551082,0.00017982267,0.00012317064],"about_ca_topic_score_codex":0.000046333225,"about_ca_topic_score_gemma":0.00000692515,"teacher_disagreement_score":0.3232106,"about_ca_system_score_codex":0.000016584507,"about_ca_system_score_gemma":0.000010278238,"threshold_uncertainty_score":0.18452698},"labels":[],"label_agreement":null},{"id":"W2089007621","doi":"10.1016/s0006-3495(03)74806-1","title":"Ultrasonic Studies of Alcohol-Induced Transconformation in β-Lactoglobulin: The Intermediate State","year":2003,"lang":"en","type":"article","venue":"Biophysical Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Compressibility; Chemistry; Circular dichroism; Conformational isomerism; Molten globule; Alcohol; Partial specific volume; Crystallography; Analytical Chemistry (journal); Thermodynamics; Chromatography; Organic chemistry; Molecule","score_opus":0.06291230323464171,"score_gpt":0.28615962808736284,"score_spread":0.22324732485272114,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2089007621","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987655,0.00010390427,0.0000054320008,0.00044804587,0.00024987018,0.00015968214,0.0000061508927,0.0000084775365,0.0002529263],"genre_scores_gemma":[0.99967694,0.00010575018,0.000009067919,0.000056696685,0.00012950295,0.0000072112557,9.692346e-7,6.5745326e-7,0.000013227189],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987976,0.00023236328,0.00041134606,0.000094861,0.00025125337,0.00021257921],"domain_scores_gemma":[0.99943775,0.00017685386,0.00020830677,0.00004372199,0.00008053182,0.000052863303],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00057875825,0.000104360995,0.00021227339,0.000013264637,0.000101291465,0.000038006194,0.00024029739,0.00004032671,0.000023113958],"category_scores_gemma":[0.00012196717,0.000030404042,0.00011430657,0.00022998356,0.00008209635,0.00016321156,0.000013704301,0.00025028456,0.00001749524],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025404217,0.00006330195,0.00047843897,0.0000070007995,0.000030125866,0.0000035678647,0.0006791346,0.0000074323,0.98285484,0.00031485816,0.000024366853,0.015511517],"study_design_scores_gemma":[0.0010373037,0.0013437651,0.11645003,0.00023898027,0.000027232838,0.00012628782,0.005371574,0.0001107398,0.86914593,0.0040943427,0.0016875113,0.00036630224],"about_ca_topic_score_codex":0.000019879462,"about_ca_topic_score_gemma":0.000059645903,"teacher_disagreement_score":0.11597159,"about_ca_system_score_codex":0.000041268977,"about_ca_system_score_gemma":0.000012951444,"threshold_uncertainty_score":0.12398409},"labels":[],"label_agreement":null},{"id":"W2089854654","doi":"10.1002/bit.21597","title":"Fluorescence‐based soft‐sensor for monitoring β‐lactoglobulin and α‐lactalbumin solubility during thermal aggregation","year":2007,"lang":"en","type":"article","venue":"Biotechnology and Bioengineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Waterloo","funders":"","keywords":"Lactalbumin; Partial least squares regression; Chemistry; Fluorescence; Solubility; Fluorescence spectroscopy; Multivariate statistics; Analytical Chemistry (journal); Protein aggregation; Chromatography; Fluorescence spectrometry; Whey protein isolate; Whey protein; Biochemistry; Physical chemistry","score_opus":0.018491246333430002,"score_gpt":0.22503066698999802,"score_spread":0.20653942065656802,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2089854654","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969753,0.000612017,0.0010094802,0.0005568364,0.00018303341,0.0003611103,0.000011271583,0.00028511076,0.0000058122073],"genre_scores_gemma":[0.99743783,0.000020902116,0.0022917578,0.0000057396032,0.00020500195,0.000021425252,0.0000045837487,0.0000021541425,0.000010607975],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99902236,0.000011184396,0.00021126033,0.00032021536,0.000081253194,0.0003537029],"domain_scores_gemma":[0.9996515,0.00012296741,0.000062362466,0.00007059188,0.00002717839,0.000065397464],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037316655,0.00015867878,0.0001623012,0.000041170617,0.00021225202,0.000030656774,0.00012122218,0.00037736783,0.0000040685018],"category_scores_gemma":[0.00008603494,0.0000797394,0.00003831011,0.00015122343,0.0001112098,0.000076597775,0.00006337021,0.00015638617,0.0000012594571],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000048619735,0.000013446609,0.009598376,0.00004447943,0.000009345891,0.0000029789785,0.000013241626,0.000007990765,0.9212183,0.00004914793,4.5198556e-7,0.06899366],"study_design_scores_gemma":[0.00021254136,0.0001461894,0.082573354,0.000053355314,0.0000074856725,0.000014920583,0.00011494654,0.0012094827,0.91521126,0.000021536689,0.0002561276,0.00017878674],"about_ca_topic_score_codex":0.000028191454,"about_ca_topic_score_gemma":0.000020576856,"teacher_disagreement_score":0.07297497,"about_ca_system_score_codex":0.000033613243,"about_ca_system_score_gemma":0.0000030370245,"threshold_uncertainty_score":0.32516783},"labels":[],"label_agreement":null},{"id":"W2091130805","doi":"10.1021/jf0733158","title":"Tryptophan-Mediated Denaturation of β-Lactoglobulin A by UV Irradiation","year":2008,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":56,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Chemistry; Denaturation (fissile materials); Tryptophan; Irradiation; Gel permeation chromatography; Chromatography; Fourier transform infrared spectroscopy; Protein aggregation; Beta-lactoglobulin; Whey protein; Biochemistry; Amino acid; Nuclear chemistry; Organic chemistry; Polymer","score_opus":0.012122158315316094,"score_gpt":0.1817810069138581,"score_spread":0.169658848598542,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2091130805","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99696815,0.0020351186,9.79494e-7,0.00048064793,0.00007200534,0.00007525158,0.000043863485,0.000011422956,0.00031253352],"genre_scores_gemma":[0.99914014,0.00024385232,0.000033983135,0.00002122705,0.0003591286,0.000002121899,0.000050978917,6.3857345e-7,0.00014794696],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99894637,0.000030271887,0.0004666481,0.000117114796,0.0003039114,0.00013570614],"domain_scores_gemma":[0.99897176,0.000075697426,0.00058762013,0.000027242315,0.00022557627,0.000112133406],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010836531,0.00012905363,0.00025005345,0.00000574712,0.0000939582,0.000019409996,0.00016121726,0.00015599458,0.000043183303],"category_scores_gemma":[0.00007961373,0.000042616306,0.00010672078,0.0001755118,0.00005352513,0.00020055889,0.000023369132,0.00017961749,0.0000017288896],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025066169,0.000060739352,0.0010118788,0.00002067536,0.000034122935,0.0000016337162,0.00007993155,0.0000016802777,0.99551165,0.0000024048154,0.0019068288,0.0013433881],"study_design_scores_gemma":[0.0005197496,0.0007609736,0.20527758,0.00007164303,0.000024550045,0.0008009386,0.00060365605,0.000006922705,0.7897252,0.00003414796,0.0019626308,0.00021200735],"about_ca_topic_score_codex":0.000011029769,"about_ca_topic_score_gemma":0.000003832104,"teacher_disagreement_score":0.20578645,"about_ca_system_score_codex":0.0000307257,"about_ca_system_score_gemma":0.000010239003,"threshold_uncertainty_score":0.17378426},"labels":[],"label_agreement":null},{"id":"W2091217864","doi":"10.1021/jf0116956","title":"Principal Component Similarity Analysis of Raman Spectra To Study the Effects of pH, Heating, and κ-Carrageenan on Whey Protein Structure","year":2002,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":41,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Raman spectroscopy; Whey protein; Principal component analysis; Chemistry; Bovine serum albumin; Whey protein isolate; Beta-lactoglobulin; Carrageenan; Analytical Chemistry (journal); Crystallography; Chromatography; Food science","score_opus":0.015016213268920204,"score_gpt":0.20969366701393452,"score_spread":0.19467745374501433,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2091217864","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99858266,0.0004245733,2.434966e-7,0.00041959365,0.000031420794,0.0004299446,0.000028902816,0.0000057403167,0.00007689164],"genre_scores_gemma":[0.99973434,0.000014159685,0.0000312566,0.000016376622,0.00016058012,0.0000051407105,0.0000028228492,8.025814e-7,0.000034501816],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9986568,0.00009130101,0.00048466807,0.00018851663,0.00041739905,0.00016133292],"domain_scores_gemma":[0.99905914,0.000097040116,0.0005034286,0.00007538659,0.00013550204,0.0001295011],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019679226,0.00018286954,0.0004948341,0.000015764947,0.00012275272,0.000040221737,0.00027118248,0.00008525895,0.000035467394],"category_scores_gemma":[0.00008337219,0.00005151596,0.00016006708,0.00037648546,0.000057361343,0.00005332923,0.00008793973,0.0002615571,1.08228186e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003285519,0.00025584426,0.005397125,0.000074381576,0.00061676715,0.0000030098615,0.0007456802,0.000025854324,0.9913598,0.0000046478467,0.00003377082,0.0014503098],"study_design_scores_gemma":[0.0003081044,0.002418721,0.575193,0.00009400167,0.00028041235,0.00003161802,0.0012697475,0.000009788718,0.4202261,0.000018843757,0.000027739314,0.000121949146],"about_ca_topic_score_codex":0.000034770954,"about_ca_topic_score_gemma":0.000059887152,"teacher_disagreement_score":0.5711337,"about_ca_system_score_codex":0.000021679492,"about_ca_system_score_gemma":0.0000019752456,"threshold_uncertainty_score":0.21007597},"labels":[],"label_agreement":null},{"id":"W2091862030","doi":"10.1016/j.addr.2007.10.009","title":"Lipid-based systems for the enhanced delivery of poorly water soluble drugs","year":2007,"lang":"en","type":"article","venue":"Advanced Drug Delivery Reviews","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":97,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Bioavailability; Chemistry; Cecum; In vivo; Small intestine; Carotene; Vitamin; Biochemistry; Gastrointestinal tract; Emulsion; Food science; Pharmacology; Biology; Biotechnology","score_opus":0.02827841486142147,"score_gpt":0.2543273035567898,"score_spread":0.22604888869536832,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2091862030","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.907558,0.0804104,0.002293632,0.000542151,0.0022185203,0.0059929905,0.000068065434,0.00013933855,0.0007769043],"genre_scores_gemma":[0.99330676,0.0038658096,0.0004586971,0.0004156873,0.00049520936,0.00049237907,0.000058577265,0.0000055241826,0.00090133125],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9971752,0.00020471288,0.0010787236,0.00048086105,0.00035591918,0.00070454617],"domain_scores_gemma":[0.99787635,0.0008931376,0.00048004763,0.00031050012,0.00031821968,0.00012173256],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0029063963,0.0003168015,0.0006914292,0.000025031552,0.00033275952,0.00004739906,0.0007564144,0.00010703158,0.00006089051],"category_scores_gemma":[0.00008967171,0.00009527887,0.00042796053,0.0002765502,0.000109190936,0.00024926744,0.000097469994,0.00015206613,0.0001273152],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022030785,0.00007845088,0.000048134134,0.00026249068,0.000031416934,7.485372e-7,0.0001825343,0.00021865887,0.72271734,0.000055762335,0.0014643165,0.2747198],"study_design_scores_gemma":[0.0004183372,0.00023740926,0.000091922506,0.00038365458,0.000050956827,0.0000020861878,0.00045820596,0.00032872643,0.32160455,0.00004487062,0.6760436,0.00033563786],"about_ca_topic_score_codex":0.00047688885,"about_ca_topic_score_gemma":0.00045567137,"teacher_disagreement_score":0.6745793,"about_ca_system_score_codex":0.000078129364,"about_ca_system_score_gemma":0.000016917325,"threshold_uncertainty_score":0.38853598},"labels":[],"label_agreement":null},{"id":"W2092140421","doi":"10.1007/s11483-010-9154-3","title":"Phase Separation Behavior of Caseins in Milk Containing Flaxseed Gum and κ-Carrageenan: A Light-Scattering and Ultrasonic Spectroscopy Study","year":2010,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Micelle; Carrageenan; Dynamic light scattering; Spectroscopy; Phase (matter); Materials science; Polysaccharide; Casein; Chromatography; Analytical Chemistry (journal); Light scattering; Chemical engineering; Chemistry; Scattering; Nanoparticle; Organic chemistry; Optics; Nanotechnology; Food science; Aqueous solution","score_opus":0.02124244062314562,"score_gpt":0.281582693483844,"score_spread":0.2603402528606984,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2092140421","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99889237,0.000060605875,0.0000017892236,0.000092570976,0.00011764434,0.0007300985,0.00003933056,0.000025893347,0.00003967433],"genre_scores_gemma":[0.99968404,0.0000037817779,0.00006934797,0.0000088981105,0.00014920479,0.00006685941,0.000010989252,0.000001796356,0.0000050606295],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99907625,0.000049768194,0.00025237244,0.0002844133,0.00014083092,0.000196362],"domain_scores_gemma":[0.99966586,0.000039231803,0.00012179603,0.00008119219,0.00003170177,0.000060234815],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001786937,0.00014562243,0.00024374692,0.00001866706,0.00009246803,0.000052860356,0.00011474908,0.000074551564,0.0000052507976],"category_scores_gemma":[0.000014833676,0.000069872556,0.00003108859,0.0001899955,0.000054172247,0.00013062447,0.000059984206,0.0001676095,0.0000016345606],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000043748118,0.00046305638,0.013950304,0.000009576865,0.000010188957,0.0000080948585,0.0007590874,1.00685064e-7,0.9804096,0.00004313827,0.0000011009749,0.0043019555],"study_design_scores_gemma":[0.0014795478,0.008173829,0.10364142,0.00004156401,0.000035387267,0.00002736936,0.0021641948,0.000055052315,0.8839519,0.00009003215,0.000067040826,0.00027263715],"about_ca_topic_score_codex":0.00026638698,"about_ca_topic_score_gemma":0.0024110265,"teacher_disagreement_score":0.09645772,"about_ca_system_score_codex":0.000012597716,"about_ca_system_score_gemma":0.0000065935255,"threshold_uncertainty_score":0.28493202},"labels":[],"label_agreement":null},{"id":"W2092475861","doi":"10.1007/s13361-014-0833-z","title":"Energetics of Intermolecular Hydrogen Bonds in a Hydrophobic Protein Cavity","year":2014,"lang":"en","type":"article","venue":"Journal of the American Society for Mass Spectrometry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Alberta Glycomics Centre; University of Alberta","funders":"","keywords":"Chemistry; Hydrogen bond; Intermolecular force; Deprotonation; Crystallography; Dissociation (chemistry); Energetics; Hydrophobic effect; Ion; Bond-dissociation energy; Acceptor; Stereochemistry; Molecule; Physical chemistry; Organic chemistry","score_opus":0.009963696649582575,"score_gpt":0.2236207696022942,"score_spread":0.21365707295271164,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2092475861","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99787694,0.00017364127,0.0002358247,0.0012724283,0.000057365603,0.00025576065,0.000011864728,0.000006879469,0.00010929286],"genre_scores_gemma":[0.9963936,0.000014937191,0.0030862666,0.000204728,0.00023128468,0.000010212628,7.746665e-7,0.0000028631425,0.00005531434],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99850905,0.0001463967,0.00052914507,0.0001483565,0.00039574265,0.00027132625],"domain_scores_gemma":[0.99839145,0.00012352235,0.0011870457,0.00013015473,0.00010084138,0.00006700352],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001017988,0.00013895072,0.00048307847,0.000026374366,0.000065515786,0.000018605251,0.0007423788,0.00005703182,0.0000107544465],"category_scores_gemma":[0.00015095095,0.000051930372,0.0008314745,0.00083726965,0.00022284951,0.000055854303,0.0000966729,0.00025972736,5.8643315e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000043331274,0.0000718125,0.0019147013,0.000017199962,0.00006556251,7.626036e-7,0.00007036043,0.000025329395,0.9961043,0.00009444512,0.00013385562,0.0014583322],"study_design_scores_gemma":[0.0007688265,0.004912481,0.021339193,0.00021890031,0.000085367305,0.00006758353,0.001212754,0.001246649,0.95830446,0.0059501124,0.0055013965,0.0003922616],"about_ca_topic_score_codex":0.00013078528,"about_ca_topic_score_gemma":0.000017389873,"teacher_disagreement_score":0.03779983,"about_ca_system_score_codex":0.0001501675,"about_ca_system_score_gemma":0.000021990898,"threshold_uncertainty_score":0.21176592},"labels":[],"label_agreement":null},{"id":"W2092911804","doi":"10.1016/s0958-6946(01)00069-3","title":"Different coagulation behaviour of bacteriologically acidified and renneted milk: the importance of fine-tuning acid production and rennet action","year":2001,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":40,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Université de Moncton","funders":"","keywords":"Rennet; Coagulation; Chymosin; Chemistry; Rheometry; Food science; Psychology; Casein; Organic chemistry; Polymer","score_opus":0.049737530610973364,"score_gpt":0.26477603760397633,"score_spread":0.21503850699300298,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2092911804","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975571,0.00019218543,0.00004027834,0.0016315582,0.00034595613,0.00012552239,0.000015899017,0.000009519123,0.00008198571],"genre_scores_gemma":[0.99924684,0.00023957869,0.000075293145,0.000017007118,0.00030990658,0.0000053901163,0.000022470316,8.0420483e-7,0.000082701175],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9990436,0.00010390279,0.00038281383,0.00014329591,0.00023453891,0.00009188218],"domain_scores_gemma":[0.9992225,0.00006008998,0.00046231475,0.000041822357,0.00017579897,0.00003743633],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003883895,0.00008654315,0.00013393542,0.000022052456,0.000118067874,0.000038629587,0.00015352838,0.00006217161,0.00007569936],"category_scores_gemma":[0.00017514116,0.00003151552,0.000040705956,0.00006988196,0.000080152866,0.00016903576,0.00005460868,0.0001470555,2.670323e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012908626,0.000033617278,0.25824147,0.0000030408578,0.000023341607,0.0000018000976,0.00006249343,0.0000060888556,0.7189749,0.00005457363,0.00008487862,0.02238471],"study_design_scores_gemma":[0.00014051107,0.00021985135,0.97774214,0.000071900344,0.000011783448,0.00040653255,0.0001871585,0.00019200827,0.020094234,0.0005504578,0.00031759794,0.0000658533],"about_ca_topic_score_codex":0.00003094897,"about_ca_topic_score_gemma":0.00036956876,"teacher_disagreement_score":0.71950066,"about_ca_system_score_codex":0.000025325486,"about_ca_system_score_gemma":0.0000042430634,"threshold_uncertainty_score":0.12851655},"labels":[],"label_agreement":null},{"id":"W2095240949","doi":"10.1007/s11483-011-9236-x","title":"Changes in Colloidal Properties of Oil in Water Emulsions Stabilized with Sodium Caseinate Observed by Acoustic and Electroacoustic Spectroscopy","year":2011,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Emulsion; Chemical engineering; Oil droplet; Flocculation; Sodium; Colloid; Electrophoresis; Materials science; Ionic strength; Methyl cellulose; Chemistry; Chromatography; Organic chemistry; Aqueous solution","score_opus":0.042903139977024086,"score_gpt":0.1857619380874452,"score_spread":0.14285879811042113,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2095240949","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991265,0.00022016768,0.0000013267571,0.00012466847,0.000036427537,0.0003194125,0.00004586374,0.00002791617,0.00009769453],"genre_scores_gemma":[0.99967176,0.00003667046,0.000053956614,0.00002046577,0.000033722605,0.000098542936,0.000013676162,0.0000029532712,0.00006824611],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988334,0.00009063877,0.00022060297,0.0002949208,0.00017072188,0.00038972442],"domain_scores_gemma":[0.99971265,0.000024375755,0.00007817229,0.00008025846,0.000050736297,0.00005381933],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001372515,0.00018473344,0.0003115647,0.000022656244,0.00005858466,0.000020269774,0.00017642116,0.00008507001,0.000017674978],"category_scores_gemma":[0.000014420357,0.000063010084,0.000025556805,0.00027771926,0.00013231701,0.00008400381,0.00007399005,0.00013396543,0.0000026139228],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00023995149,0.00021887888,0.0017698762,0.00006940539,0.000011743276,0.000004517737,0.00068131136,0.0000015111683,0.9965199,0.0000108860495,0.0000034115865,0.00046855587],"study_design_scores_gemma":[0.00043881722,0.0026224758,0.003805345,0.0001021203,0.000012902569,0.0000037240388,0.00067030144,0.000074562355,0.99195313,0.00011644389,0.000014806655,0.00018535757],"about_ca_topic_score_codex":0.0011873017,"about_ca_topic_score_gemma":0.012264293,"teacher_disagreement_score":0.0110769905,"about_ca_system_score_codex":0.00004045553,"about_ca_system_score_gemma":0.000011559611,"threshold_uncertainty_score":0.6843763},"labels":[],"label_agreement":null},{"id":"W2095365034","doi":"10.1039/c2tb00228k","title":"Protein free microcapsules obtained from plant spores as a model for drug delivery: ibuprofen encapsulation, release and taste masking","year":2012,"lang":"en","type":"article","venue":"Journal of Materials Chemistry B","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":102,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Fisheries and Oceans Canada","funders":"Engineering and Physical Sciences Research Council; University of Hull; AstraZeneca","keywords":"Ibuprofen; Drug; Drug delivery; Chromatography; Materials science; Fourier transform infrared spectroscopy; Sporopollenin; Scanning electron microscope; Spore; Pharmacology; Chemistry; Chemical engineering; Nanotechnology; Microbiology; Medicine; Botany; Biology; Pollen","score_opus":0.01796514970010223,"score_gpt":0.2093062816139845,"score_spread":0.19134113191388227,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2095365034","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977216,0.00063455553,0.000034838406,0.00037042724,0.00011314636,0.00029911075,0.0007880901,0.000015869495,0.000022358112],"genre_scores_gemma":[0.99708724,0.000021033196,0.0013983177,0.00003439944,0.0012053157,0.000020864449,0.00009745504,0.0000028172844,0.00013254285],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987747,0.00005156336,0.00054228224,0.00014529393,0.00021635926,0.00026978273],"domain_scores_gemma":[0.99893695,0.00006902383,0.0006345205,0.000078427795,0.00012441096,0.00015665362],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006990831,0.0001603193,0.00031630657,0.0000074586596,0.00011814757,0.000097944205,0.00030617314,0.00011518225,0.00009819819],"category_scores_gemma":[0.00018101656,0.00007005023,0.00006648289,0.000033444918,0.000034803536,0.00024800003,0.00009942706,0.000077230354,0.0000026804018],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027790276,0.000040091767,0.000209376,0.000069624206,0.000029466313,0.0000036544855,0.00019464227,0.0000050504223,0.9985279,0.0000153639,0.0003580717,0.00026888316],"study_design_scores_gemma":[0.00040938257,0.00003783175,0.00069683837,0.00020124025,0.00002831746,0.000056869907,0.00028421206,0.00022367352,0.99533194,0.002005434,0.00056505983,0.00015922693],"about_ca_topic_score_codex":0.00015030596,"about_ca_topic_score_gemma":0.000008215563,"teacher_disagreement_score":0.0031959596,"about_ca_system_score_codex":0.000039704155,"about_ca_system_score_gemma":0.000024525276,"threshold_uncertainty_score":0.28565654},"labels":[],"label_agreement":null},{"id":"W2095697147","doi":"10.1007/s11483-012-9263-2","title":"Physico-Chemical Characterization of Soymilk Particles as a Function of Their Volume Fraction: Comparison with Theoretical Systems","year":2012,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Rheology; Volume fraction; Turbidity; Particle size; Chemistry; Spectroscopy; Refractive index; Particle (ecology); Colloid; Volume (thermodynamics); Analytical Chemistry (journal); Characterization (materials science); Materials science; Chromatography; Nanotechnology; Thermodynamics; Composite material; Organic chemistry; Physical chemistry","score_opus":0.020583238044801964,"score_gpt":0.20955177481248433,"score_spread":0.18896853676768235,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2095697147","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987701,0.00007109524,0.00031017224,0.0000659315,0.00018177593,0.00030317393,0.00006527039,0.000046107525,0.00018634819],"genre_scores_gemma":[0.99922824,0.0000022914935,0.000016952834,0.000013496629,0.00060655473,0.00003467835,0.00008813622,0.0000024697304,0.0000071589975],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989066,0.00009845709,0.00031435976,0.00016552888,0.00029049715,0.0002245693],"domain_scores_gemma":[0.9992936,0.000058994287,0.0003382796,0.00010289141,0.00013198354,0.00007420981],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014258933,0.00014570927,0.0003184785,0.000008208658,0.000056639245,0.00002137458,0.00013728456,0.00009986801,0.000030733525],"category_scores_gemma":[0.000010149214,0.000056997575,0.000078965175,0.0002733853,0.00018543226,0.00022394987,0.00003991654,0.00009591662,0.000028547518],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015363867,0.0003713476,0.007291222,0.00003691836,0.000050750048,4.807366e-8,0.00012854961,0.0000021282838,0.96944433,0.015713252,0.000007386917,0.006800417],"study_design_scores_gemma":[0.00017345489,0.0020318103,0.041263122,0.0000901675,0.000051169744,0.000003854559,0.0007009661,0.000576394,0.95333797,0.00079159194,0.00077250384,0.00020699382],"about_ca_topic_score_codex":0.0000274003,"about_ca_topic_score_gemma":0.00000115062,"teacher_disagreement_score":0.0339719,"about_ca_system_score_codex":0.00002026573,"about_ca_system_score_gemma":0.000007635366,"threshold_uncertainty_score":0.23242936},"labels":[],"label_agreement":null},{"id":"W2099886856","doi":"10.1016/j.foodhyd.2015.10.015","title":"Vegetable protein isolate-stabilized emulsions for enhanced delivery of conjugated linoleic acid in Caco-2 cells","year":2015,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":62,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Emulsion; Conjugated linoleic acid; Chemistry; Food science; Bioavailability; Soy protein; Homogenization (climate); Chromatography; Linoleic acid; Biochemistry; Fatty acid; Biology","score_opus":0.03786536186931922,"score_gpt":0.2323714527470794,"score_spread":0.1945060908777602,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2099886856","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9936382,0.00040618444,0.00004070267,0.00012006319,0.00020233134,0.0042633656,0.00014445728,0.00009326321,0.001091433],"genre_scores_gemma":[0.99759907,0.0000037630532,0.00041669037,0.000029953577,0.0001104947,0.0013060601,0.00003494136,0.000004529831,0.00049447804],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979075,0.00016298881,0.0006538099,0.0004525784,0.0003108589,0.0005122446],"domain_scores_gemma":[0.99903286,0.000115568924,0.0002560553,0.00016269289,0.00024299807,0.00018983873],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000543118,0.00024704105,0.0005334856,0.000047053498,0.00010393285,0.000034739725,0.0004709545,0.000260905,0.0000512261],"category_scores_gemma":[0.00013946286,0.000117607655,0.00015891985,0.0005939736,0.000076963006,0.00018427407,0.00012836301,0.00016301633,0.000041559528],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00029871042,0.00020378544,0.00009112266,0.000041009167,0.000022111508,0.0000010922766,0.00025244063,0.00010142647,0.99807614,0.000053844324,0.00006374075,0.00079457334],"study_design_scores_gemma":[0.0015116312,0.0030307316,0.00014101059,0.00012569054,0.0000118977405,0.0000012251659,0.00039992982,0.00057938043,0.9898348,0.000700125,0.0033812942,0.00028232037],"about_ca_topic_score_codex":0.0004200251,"about_ca_topic_score_gemma":0.0017262846,"teacher_disagreement_score":0.00824138,"about_ca_system_score_codex":0.00010493769,"about_ca_system_score_gemma":0.00007313534,"threshold_uncertainty_score":0.4795901},"labels":[],"label_agreement":null},{"id":"W2099888213","doi":"10.1016/j.foodchem.2014.12.095","title":"The effect of calcium on the composition and physical properties of whey protein particles prepared using emulsification","year":2014,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Canada Research Chairs","keywords":"Calcium; Whey protein; Whey protein isolate; Scanning electron microscope; Chemical engineering; Chemistry; Phase (matter); Particle size; Emulsion; Aqueous two-phase system; Chromatography; Materials science; Biochemistry; Organic chemistry; Composite material","score_opus":0.033620591392170746,"score_gpt":0.22537944608455765,"score_spread":0.1917588546923869,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2099888213","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99924415,0.0000723335,0.0000015563253,0.00022427307,0.000008815682,0.0003276357,0.0000056273207,0.000012238394,0.00010337023],"genre_scores_gemma":[0.9998493,3.9720402e-7,0.0000031865466,0.0000024034944,0.00008127208,0.00005290563,0.0000020244336,6.687604e-7,0.000007799815],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994115,0.00012706715,0.00012714452,0.00010783498,0.00014116852,0.000085236534],"domain_scores_gemma":[0.9996288,0.000110071,0.00012624684,0.00008496578,0.000032262094,0.000017653903],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024514613,0.00006789265,0.00010323876,9.616793e-7,0.00013169332,0.000019661662,0.00013327942,0.00003494385,0.0000012890465],"category_scores_gemma":[0.00008297006,0.000017813933,0.00003529203,0.000046897985,0.00013354153,0.00002114397,0.000033627402,0.000049287682,5.4018517e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006634385,0.000021112954,0.000108463224,0.00006050823,0.000009463086,1.1281517e-8,0.00006947808,0.000004603248,0.99776536,0.00004553858,0.0000033109106,0.0018458151],"study_design_scores_gemma":[0.000060548446,0.00040087875,0.0002805275,0.000089798574,0.000007543971,8.870617e-7,0.00008327786,0.0013001213,0.9976312,0.000071834096,0.00003248984,0.00004088467],"about_ca_topic_score_codex":0.000020493133,"about_ca_topic_score_gemma":0.0000024248498,"teacher_disagreement_score":0.0018049305,"about_ca_system_score_codex":0.0000087499,"about_ca_system_score_gemma":0.000001957863,"threshold_uncertainty_score":0.10128918},"labels":[],"label_agreement":null},{"id":"W2100372373","doi":"10.3168/jds.2007-0658","title":"Effect of Buttermilk Made from Creams with Different Heat Treatment Histories on Properties of Rennet Gels and Model Cheeses","year":2008,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":72,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Agriculture and Agri-Food Canada","funders":"Natural Sciences and Engineering Research Council of Canada; Fonds Québécois de la Recherche sur la Nature et les Technologies; Fisheries Research and Development Corporation; Novalait; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Pasteurization; Rennet; Food science; Chemistry; Skimmed milk; Raw milk; Chromatography; Casein","score_opus":0.035368577053582484,"score_gpt":0.22219286559128734,"score_spread":0.18682428853770486,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2100372373","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987262,0.0007487743,0.0000039372344,0.00017820463,0.00008024106,0.00016100291,0.000017159757,0.000005121508,0.00007939226],"genre_scores_gemma":[0.99969006,0.00008716708,0.00006838386,0.00001067006,0.00006479079,0.0000041315297,4.4243737e-7,7.4641207e-7,0.00007360996],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987248,0.00007754481,0.00031907312,0.00017101881,0.00055291335,0.00015461877],"domain_scores_gemma":[0.9993436,0.000106079446,0.00027614646,0.00007802072,0.00010051509,0.000095643925],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029955647,0.00013627509,0.0003857125,0.000032125947,0.00014757739,0.000017498282,0.00030605236,0.000034562094,0.000004711231],"category_scores_gemma":[0.000062539955,0.00003607304,0.000061445266,0.0001441554,0.00062672974,0.0002271529,0.000042371154,0.00006877648,2.353011e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00044345748,0.00011400189,0.013398341,0.000014676541,0.000015524634,0.0000070157134,0.00069444947,0.00014145338,0.9806486,0.000006463228,0.000015413989,0.0045006145],"study_design_scores_gemma":[0.00041473756,0.011981826,0.04099169,0.00027075742,0.000021306689,0.00007500478,0.00011694957,0.00034640194,0.94560343,0.000028046994,0.000052197833,0.00009765242],"about_ca_topic_score_codex":0.0002555563,"about_ca_topic_score_gemma":0.00003660658,"teacher_disagreement_score":0.03504516,"about_ca_system_score_codex":0.000092408016,"about_ca_system_score_gemma":0.00003998576,"threshold_uncertainty_score":0.23092118},"labels":[],"label_agreement":null},{"id":"W2100612600","doi":"10.3168/jds.2007-0525","title":"Rheological Properties of Rennet Gels Containing Milk Protein Concentrates","year":2008,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Skimmed milk; Whey protein; Rennet; Chemistry; Casein; Chromatography; Centrifugation; Rheology; Denaturation (fissile materials); Particle size; Calcium; Chymosin; Dispersion (optics); Food science; Materials science; Nuclear chemistry; Organic chemistry","score_opus":0.06609320049051752,"score_gpt":0.23598518380775788,"score_spread":0.16989198331724037,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2100612600","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99778247,0.0009220222,0.000009020178,0.00043486076,0.00017678816,0.00021572202,0.0000035014168,0.000013530144,0.00044207537],"genre_scores_gemma":[0.9992951,0.000026288742,0.00038068937,0.000052700554,0.00014163784,0.0000037768516,2.2066072e-7,5.327781e-7,0.00009904597],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980123,0.00011679536,0.00061464746,0.00018756502,0.0007477984,0.00032087087],"domain_scores_gemma":[0.99868,0.000066180546,0.00061440305,0.000066276145,0.0004243369,0.0001488134],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014239391,0.000113187074,0.00031511698,0.000031877913,0.00028984496,0.000038113332,0.00086813106,0.000062836545,0.000054990378],"category_scores_gemma":[0.0005666288,0.000036418354,0.00009716869,0.0004919793,0.0012286342,0.0005210238,0.00010683862,0.00018923554,0.0000058420396],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008086623,0.00005320135,0.007707921,0.0000062573695,0.0000056532235,0.000026634258,0.00027467852,0.000009503731,0.9894753,0.00021135564,0.000060738243,0.0020878739],"study_design_scores_gemma":[0.00032036143,0.002677214,0.040158354,0.0003140199,0.000005706369,0.0006699234,0.0010363535,0.00009217144,0.95279217,0.00027004763,0.0014771499,0.00018651271],"about_ca_topic_score_codex":0.000054916163,"about_ca_topic_score_gemma":0.00001082924,"teacher_disagreement_score":0.03668313,"about_ca_system_score_codex":0.000043593333,"about_ca_system_score_gemma":0.00012854014,"threshold_uncertainty_score":0.45269537},"labels":[],"label_agreement":null},{"id":"W2102160888","doi":"10.3168/jds.2012-6314","title":"Physical properties of pizza Mozzarella cheese manufactured under different cheese-making conditions","year":2013,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":38,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Agropur cooperative; Université Laval","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Fonds Québécois de la Recherche sur la Nature et les Technologies","keywords":"Food science; Starter; Chemistry; Rheology; Cheesemaking; Materials science; Composite material","score_opus":0.04261305423514017,"score_gpt":0.2609476855274024,"score_spread":0.21833463129226222,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2102160888","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979916,0.00011265425,0.0000054260436,0.0009342708,0.00027102508,0.00021397756,0.000006404702,0.000012961069,0.00045165865],"genre_scores_gemma":[0.9995038,0.0000045466527,0.000043139593,0.00008083597,0.0002698934,0.0000072745615,5.0774145e-7,9.807587e-7,0.00008904277],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9981896,0.000072191804,0.00043003517,0.00018767705,0.00082605256,0.00029441403],"domain_scores_gemma":[0.99889565,0.00004509887,0.00048790997,0.00009475933,0.00033556804,0.00014102469],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038380388,0.00013830597,0.00029844473,0.000048109912,0.0002435815,0.00012881464,0.0008209423,0.00004940028,0.00014647852],"category_scores_gemma":[0.00012877502,0.00004400633,0.00014624375,0.00035618636,0.000550594,0.0006308241,0.00013268473,0.00021058896,0.000024555371],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000008885298,0.00012512242,0.0006543742,0.000009874497,0.000010857658,0.0000014561217,0.0002740048,0.000058103527,0.99666905,0.00013790508,0.00015372844,0.0018966064],"study_design_scores_gemma":[0.00020127882,0.0006336383,0.4287339,0.00028667855,0.000016656704,0.00007772954,0.0017297886,0.0004631086,0.5647371,0.002694268,0.000219216,0.00020664986],"about_ca_topic_score_codex":0.000043514738,"about_ca_topic_score_gemma":0.000016731135,"teacher_disagreement_score":0.43193197,"about_ca_system_score_codex":0.00006822444,"about_ca_system_score_gemma":0.00004468557,"threshold_uncertainty_score":0.20286866},"labels":[],"label_agreement":null},{"id":"W2103838229","doi":"10.1007/s11947-014-1414-7","title":"Properties of Encapsulated Fish Oil in Electrospun Zein Fibres Under Simulated In Vitro Conditions","year":2014,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":77,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Swelling; Chemistry; Fish oil; Fourier transform infrared spectroscopy; Scanning electron microscope; Aqueous solution; Chemical engineering; Solvent; Materials science; Fish <Actinopterygii>; Organic chemistry; Composite material","score_opus":0.013255610966029863,"score_gpt":0.20422797721539213,"score_spread":0.19097236624936226,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2103838229","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99728006,0.0005236497,0.0000011761517,0.0017735623,0.00002254947,0.00013446949,0.000023282431,0.000115593175,0.00012563323],"genre_scores_gemma":[0.9997801,0.000029024352,0.000012834715,0.00006592146,0.000017638251,0.000030845782,0.000021085187,0.0000014344859,0.000041110867],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99898094,0.000040721654,0.000313735,0.00028170395,0.00009514973,0.0002877306],"domain_scores_gemma":[0.99971926,0.000028156186,0.00009987168,0.000067174304,0.00005953516,0.000026000838],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014129127,0.00013412943,0.00028402006,0.00010889506,0.000056909223,0.00001590856,0.00023787662,0.00031885828,0.000010463596],"category_scores_gemma":[0.00007542205,0.00005796713,0.000023676112,0.00086826785,0.00020391152,0.00007470787,0.000077068355,0.0001758828,0.0000022890754],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000040550975,0.00007500462,0.0012957697,0.000041707564,0.000007165883,8.219499e-7,0.000028515311,0.000012390216,0.98811555,0.00054302235,0.0000036015479,0.009835915],"study_design_scores_gemma":[0.00034843225,0.0007066575,0.0041613923,0.00011819496,0.0000035038393,0.000010406889,0.00027460596,0.0004571261,0.9886193,0.004791259,0.00033979292,0.00016933003],"about_ca_topic_score_codex":0.00019095602,"about_ca_topic_score_gemma":0.0011660461,"teacher_disagreement_score":0.009666584,"about_ca_system_score_codex":0.000017357721,"about_ca_system_score_gemma":0.000008866947,"threshold_uncertainty_score":0.2459327},"labels":[],"label_agreement":null},{"id":"W2106906259","doi":"10.1016/j.foodres.2012.04.006","title":"Physicochemical and functional properties of kidney bean albumin and globulin protein fractions","year":2012,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":198,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Albumin; Globulin; Chemistry; Biochemistry; Amino acid; Chromatography; Ammonium sulfate; Vicilin; Storage protein; Biology; Immunology","score_opus":0.13428336253460987,"score_gpt":0.3105591996836857,"score_spread":0.17627583714907585,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2106906259","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9937036,0.00039456398,0.0000075158996,0.004121379,0.00013589021,0.00030347027,0.00007377923,0.000017296303,0.0012425198],"genre_scores_gemma":[0.99840164,0.000009055181,0.00006922752,0.000036497582,0.0007546644,0.000103736355,0.000029107918,0.0000010648905,0.0005950084],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987397,0.000106423126,0.00016046221,0.00017211147,0.0005887478,0.00023254259],"domain_scores_gemma":[0.9993989,0.00007178408,0.00004771475,0.00004059942,0.00022374305,0.00021729856],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00056676054,0.0000741307,0.00009174752,0.000029548795,0.00014026786,0.00004743,0.00014110787,0.00006508197,0.00018883354],"category_scores_gemma":[0.00059650745,0.000031840886,0.00002978934,0.00011675901,0.00023433192,0.00023690876,0.00020561588,0.00020363844,0.000018661072],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000057423076,0.0001505427,0.0032536173,0.000017187314,0.000038849612,1.5651807e-7,0.000075779666,1.09461816e-7,0.98746055,0.0028137665,0.0020147066,0.0041172937],"study_design_scores_gemma":[0.00032592475,0.0005604557,0.031952422,0.00018235006,0.000004721287,0.000033579294,0.0005702299,0.00011599195,0.88276964,0.0011131926,0.08218557,0.0001859494],"about_ca_topic_score_codex":0.00013238273,"about_ca_topic_score_gemma":0.00001928973,"teacher_disagreement_score":0.10469095,"about_ca_system_score_codex":0.000035481673,"about_ca_system_score_gemma":0.000023332072,"threshold_uncertainty_score":0.20675948},"labels":[],"label_agreement":null},{"id":"W2108427850","doi":"10.1021/jf101918w","title":"In Vitro Study of the Release Properties of Soy−Zein Protein Microspheres with a Dynamic Artificial Digestive System","year":2010,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":48,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","funders":"","keywords":"Jejunum; Chemistry; Soy protein; Nutraceutical; Absorption (acoustics); Ileum; Food science; Small intestine; Biochemistry; Chromatography; Biophysics; Biology; Materials science","score_opus":0.009137951164261077,"score_gpt":0.1770376226505504,"score_spread":0.16789967148628931,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2108427850","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989503,0.00022404728,4.6458425e-8,0.0002490124,0.00005784445,0.00043909944,0.00001494932,0.00000552269,0.000059177364],"genre_scores_gemma":[0.9997724,0.0000011996165,0.000018749603,0.0000021158571,0.00012192925,0.000015201143,7.11848e-7,0.0000010644991,0.00006658412],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99878186,0.000057744634,0.0005457169,0.00014629147,0.000317671,0.00015072266],"domain_scores_gemma":[0.9989264,0.000022537768,0.0007034139,0.00006284745,0.00022513488,0.00005966331],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018001017,0.00015571261,0.00034836316,0.000005436766,0.00007797419,0.000029495312,0.00031360748,0.0000994374,0.0000042110173],"category_scores_gemma":[0.00003514668,0.00003801771,0.00008377222,0.00021037224,0.00010858586,0.00011668543,0.00007295049,0.00036481657,1.7276238e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026194254,0.00031420877,0.0008609942,0.00013161729,0.000044777433,0.0000030642714,0.00035788488,0.0000059243516,0.99746,0.0000017277082,0.0000037020104,0.00055412395],"study_design_scores_gemma":[0.0003248155,0.0008380927,0.031466294,0.00035598796,0.000025505633,0.00018077207,0.010411158,0.0000047038307,0.9562707,0.000007761056,0.0000070077253,0.00010723384],"about_ca_topic_score_codex":0.0001446341,"about_ca_topic_score_gemma":0.000407371,"teacher_disagreement_score":0.041189365,"about_ca_system_score_codex":0.000033356864,"about_ca_system_score_gemma":0.000019302423,"threshold_uncertainty_score":0.15849668},"labels":[],"label_agreement":null},{"id":"W2112328750","doi":"10.1155/2003/920321","title":"Atomic force microscopy and Raman scattering spectroscopy studies on heat‐induced fibrous aggregates of <i>β</i>‐lactoglobulin","year":2003,"lang":"en","type":"article","venue":"Journal of Spectroscopy","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"University of British Columbia","keywords":"Globular protein; Monomer; Chemistry; Raman spectroscopy; Protein aggregation; Molecule; Hydrophobic effect; Crystallography; Spectroscopy; Force spectroscopy; Chemical engineering; Chemical physics; Polymer; Organic chemistry","score_opus":0.02929498823555414,"score_gpt":0.28400022323619045,"score_spread":0.2547052350006363,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2112328750","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99332476,0.004710097,0.000014569227,0.00064612285,0.0006036601,0.00029403804,0.000012107011,0.000023793269,0.0003708848],"genre_scores_gemma":[0.99617046,0.0007067424,0.002573203,0.00014518281,0.00034327662,0.0000049513055,0.0000011234106,0.000005511938,0.000049530194],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976685,0.00018426108,0.0009376138,0.00032133554,0.0004317101,0.0004565484],"domain_scores_gemma":[0.9985008,0.00026220945,0.0007693045,0.00013174297,0.00016724417,0.00016869049],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00081874814,0.0003250887,0.0008032721,0.00007114408,0.00018949872,0.000089432295,0.00035309728,0.00012524032,0.000052492655],"category_scores_gemma":[0.00019069065,0.00014226974,0.00020731895,0.00028360216,0.00016447747,0.00021287367,0.00006205141,0.0003656803,0.00001159868],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00023292296,0.000094992356,0.003115735,0.0000472879,0.00010411994,0.000018620098,0.00022713366,0.000006836138,0.99533737,0.00031308047,0.00017486162,0.00032702813],"study_design_scores_gemma":[0.0005544515,0.0034598794,0.0025626319,0.00047341178,0.000035864265,0.00022761174,0.0006114927,0.000006576273,0.9892355,0.0022018354,0.0003987734,0.00023192729],"about_ca_topic_score_codex":0.000038944556,"about_ca_topic_score_gemma":0.00003461044,"teacher_disagreement_score":0.0061018374,"about_ca_system_score_codex":0.00016539535,"about_ca_system_score_gemma":0.00003756078,"threshold_uncertainty_score":0.5801592},"labels":[],"label_agreement":null},{"id":"W2116615945","doi":"10.1021/bp0499350","title":"Effect of pH on the Ternary Solution Behavior of β-Lactoglobulin","year":2004,"lang":"en","type":"article","venue":"Biotechnology Progress","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Isoelectric point; Chemistry; Ternary operation; Ethanol; Aqueous solution; Morphology (biology); Beta-lactoglobulin; Phase (matter); Chemical engineering; Chromatography; Whey protein; Organic chemistry","score_opus":0.017386213243407393,"score_gpt":0.24923864440216784,"score_spread":0.23185243115876045,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2116615945","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99526113,0.0004219275,0.000003422949,0.0032814916,0.00011430785,0.0007209105,0.000018758306,0.0001026462,0.0000753949],"genre_scores_gemma":[0.99975705,0.0000106846255,0.000047426918,0.000012847109,0.000038923,0.00011877931,0.0000042781603,8.827601e-7,0.00000915492],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99915147,0.00010135568,0.00021191896,0.000188181,0.00016741494,0.00017964584],"domain_scores_gemma":[0.9995312,0.000083935774,0.00019862315,0.00014179398,0.000027135036,0.000017314876],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037760142,0.00011169247,0.0001956027,0.00001985256,0.00007125708,0.0000051328993,0.0004894089,0.0003368256,0.00001851844],"category_scores_gemma":[0.000060718787,0.000032779666,0.000081354854,0.00022941266,0.00046774434,0.000023785151,0.000112714304,0.00015750075,0.000018877161],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000079416044,0.00016293873,0.0058588097,0.000017892446,0.000014443923,0.000005441183,0.000010270451,6.855425e-7,0.83118457,0.0025187458,0.000017526088,0.16012928],"study_design_scores_gemma":[0.00017713764,0.0034582503,0.008213667,0.00006963374,0.000014051435,0.000013315356,0.00001924246,0.0000029287135,0.9873658,0.00014852364,0.00044897757,0.000068481786],"about_ca_topic_score_codex":0.000089331734,"about_ca_topic_score_gemma":0.000020064337,"teacher_disagreement_score":0.1600608,"about_ca_system_score_codex":0.00002563361,"about_ca_system_score_gemma":0.000004716659,"threshold_uncertainty_score":0.25979075},"labels":[],"label_agreement":null},{"id":"W2116956971","doi":"10.1081/bio-120037832","title":"Encapsulation of Brewers Yeast in Chitosan Coated Carrageenan Microspheres by Emulsification/Thermal Gelation","year":2004,"lang":"en","type":"article","venue":"Artificial Cells Blood Substitutes and Biotechnology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":35,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Queen's University","funders":"","keywords":"Carrageenan; Chitosan; Yeast; Swelling; Membrane emulsification; Chemistry; Kinetics; Chromatography; Chemical engineering; Membrane; Materials science; Food science; Composite material; Biochemistry","score_opus":0.009863633595777794,"score_gpt":0.18936957766272688,"score_spread":0.17950594406694909,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2116956971","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980164,0.00047727875,0.00001981564,0.00087543007,0.00010591828,0.0003186134,0.0000518371,0.00007314945,0.00006156702],"genre_scores_gemma":[0.9996874,0.00005465555,0.000115126386,0.000018185025,0.000038576472,0.000011860568,0.00006694436,0.0000015976311,0.000005662865],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989512,0.000038144673,0.00037543054,0.00030100098,0.00011079488,0.00022343166],"domain_scores_gemma":[0.9996717,0.000022731165,0.00015966239,0.00008378591,0.000025167123,0.000036957706],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011378318,0.0001317604,0.00019519244,0.000033843222,0.00010833341,0.000025080379,0.00017178104,0.0003374336,0.000018874527],"category_scores_gemma":[0.000022856862,0.000070221446,0.00003626425,0.0003819896,0.00021844007,0.000096466574,0.000040875377,0.00013595262,0.000007795834],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000017959748,0.0001358348,0.0020217162,0.0000071918294,0.0000094843335,0.0000027594883,0.000075664626,0.000077786026,0.9854667,0.0019731072,0.0000037313334,0.010208036],"study_design_scores_gemma":[0.00021069599,0.00016725356,0.008621507,0.000021600172,0.000011281098,0.0000056940385,0.00022825468,0.00004771902,0.9897523,0.0006085931,0.00018797981,0.0001371104],"about_ca_topic_score_codex":0.0023118877,"about_ca_topic_score_gemma":0.0019968527,"teacher_disagreement_score":0.010070926,"about_ca_system_score_codex":0.000012938405,"about_ca_system_score_gemma":0.000009741819,"threshold_uncertainty_score":0.3494898},"labels":[],"label_agreement":null},{"id":"W2117283118","doi":"10.1080/09637480600659144","title":"Structural modulation of calmodulin and calmodulin-dependent protein kinase II by pea protein hydrolysates","year":2006,"lang":"en","type":"article","venue":"International Journal of Food Sciences and Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Calmodulin; Hydrolysate; Circular dichroism; Chemistry; Pea protein; Lysine; Protein kinase A; Biochemistry; Amino acid; Protein structure; Protein tertiary structure; Protein secondary structure; Enzyme; Biophysics; Hydrolysis; Biology","score_opus":0.014624084281265744,"score_gpt":0.22707122629535567,"score_spread":0.21244714201408993,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2117283118","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99615365,0.0016065479,0.000032120573,0.0015843211,0.00013415578,0.00033390094,0.00007866789,0.000008129943,0.00006853057],"genre_scores_gemma":[0.99916077,0.000033576085,0.0003785039,0.000012310777,0.0003589679,0.00001216354,0.00001350007,9.642255e-7,0.000029272516],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984073,0.00007908438,0.000493581,0.00019535769,0.0006872874,0.00013738923],"domain_scores_gemma":[0.99909997,0.000035200155,0.0004892803,0.000026136517,0.00028983224,0.00005959966],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00050351646,0.00011402804,0.00018358696,0.000061147315,0.00019238346,0.00010321215,0.00028057522,0.000070333255,0.00001593071],"category_scores_gemma":[0.00003211214,0.000053235857,0.000060063834,0.00013017883,0.00018681747,0.00053068146,0.0000715026,0.00010292998,2.399814e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010399539,0.000119344055,0.0006701782,0.000015055554,0.000015768259,0.0000035453677,0.000040262017,0.000046710848,0.9881333,0.0011974301,0.000039865958,0.009614559],"study_design_scores_gemma":[0.0025827,0.0107868295,0.022903092,0.001009891,0.00002927328,0.00049933686,0.0007168427,0.0112838475,0.84671426,0.10178501,0.0011075843,0.00058130536],"about_ca_topic_score_codex":0.0004072828,"about_ca_topic_score_gemma":0.00013883255,"teacher_disagreement_score":0.141419,"about_ca_system_score_codex":0.000034224973,"about_ca_system_score_gemma":0.000012129333,"threshold_uncertainty_score":0.21708952},"labels":[],"label_agreement":null},{"id":"W2119399589","doi":"10.5713/ajas.2002.732","title":"Effects of Genetic Variants of κ-casein and β-lactoglobulin and Heat Treatment of Milk on Cheese and Whey Compositions","year":2002,"lang":"en","type":"article","venue":"Asian-Australasian Journal of Animal Sciences","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Casein; Total dissolved solids; Whey protein; Food science; Chemistry; Cheesemaking; Composition (language); Beta-lactoglobulin; Globules of fat; Milk protein; Milk fat","score_opus":0.029601394080123432,"score_gpt":0.24407913183163307,"score_spread":0.21447773775150963,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2119399589","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996733,0.0017032969,0.000001141666,0.00080452184,0.0000411837,0.00020857493,0.000021970445,0.0000028970503,0.0004833882],"genre_scores_gemma":[0.9989781,0.0004179873,0.00052212074,0.0000073311267,0.000058530528,0.0000016071725,2.5996587e-7,8.7637505e-7,0.000013185973],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99869823,0.00012805431,0.00047511968,0.00019366755,0.00031232205,0.00019257682],"domain_scores_gemma":[0.9992746,0.00012707454,0.00033870016,0.00003815851,0.000061867475,0.00015956626],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023560552,0.0001456562,0.00040012455,0.00005685391,0.000117020485,0.000034490702,0.0001649894,0.00007017028,0.000047131376],"category_scores_gemma":[0.000037079037,0.00006076396,0.00007007045,0.00024769132,0.0005920995,0.00015599559,0.000026161984,0.00006413588,5.524971e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009734406,0.00034349252,0.023785803,0.00005393684,0.00003884326,0.00003692606,0.0005534432,0.0000037807672,0.95452356,0.00012595447,0.000023081993,0.02041383],"study_design_scores_gemma":[0.00059453666,0.022815285,0.8891098,0.00030735813,0.000055502685,0.00038837298,0.0008516706,0.00007949881,0.08550308,0.00013894847,0.00003986366,0.00011607123],"about_ca_topic_score_codex":0.000111361835,"about_ca_topic_score_gemma":0.0000346967,"teacher_disagreement_score":0.86902046,"about_ca_system_score_codex":0.000013931967,"about_ca_system_score_gemma":0.000010182814,"threshold_uncertainty_score":0.24778824},"labels":[],"label_agreement":null},{"id":"W2119730005","doi":"10.3109/02652048.2011.569761","title":"Encapsulation of hydrophobic aroma in whey protein nanoparticles","year":2011,"lang":"en","type":"article","venue":"Journal of Microencapsulation","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":53,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Aroma; Ethyl hexanoate; Nanoparticle; Whey protein; Aroma compound; Whey protein isolate; Chromatography; Chemistry; Materials science; Chemical engineering; Food science; Nanotechnology","score_opus":0.036799385920232186,"score_gpt":0.19588366053751582,"score_spread":0.15908427461728364,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2119730005","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992045,0.00023012997,0.00000828097,0.00004397239,0.00008770394,0.00023888546,0.0000032025628,0.0000066875045,0.00017664969],"genre_scores_gemma":[0.9992544,0.0000060568555,0.00061868585,0.000005566617,0.000088369285,0.0000037616903,0.0000024371736,0.0000010817246,0.000019663185],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986105,0.00014873553,0.0007460175,0.00010454115,0.00024376027,0.00014643416],"domain_scores_gemma":[0.99898225,0.000018211587,0.00073039887,0.000050302937,0.00017194504,0.00004691847],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00061959436,0.000095284035,0.0002234025,0.000060846647,0.000030735155,0.000011373403,0.00019257439,0.00007872124,0.00014543587],"category_scores_gemma":[0.000050930863,0.000040011837,0.00011087799,0.00029791656,0.000033350952,0.00029596267,0.000023232582,0.000106521264,0.000008510839],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009032119,0.000114940754,0.017914629,0.000007822327,0.00000850479,0.000007336486,0.00039413676,0.000033333552,0.97731143,0.00005812219,0.000011276287,0.004048118],"study_design_scores_gemma":[0.00023016312,0.00052931684,0.42651415,0.00009599289,0.000006267822,0.000041092495,0.000109866516,0.00016308547,0.5708231,0.0013568602,0.000057208472,0.0000729197],"about_ca_topic_score_codex":0.0002876394,"about_ca_topic_score_gemma":0.00011658544,"teacher_disagreement_score":0.40859953,"about_ca_system_score_codex":0.00006045813,"about_ca_system_score_gemma":0.000016973092,"threshold_uncertainty_score":0.16316354},"labels":[],"label_agreement":null},{"id":"W2120065607","doi":"10.1007/s11483-014-9350-7","title":"Effect of pH and NaCl on the Emulsifying Properties of a Napin Protein Isolate","year":2014,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":61,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"Saskatchewan Canola Development Commission; Ministry of Agriculture - Saskatchewan","keywords":"Solubility; Chemistry; Surface tension; Salt (chemistry); Emulsion; Surface charge; Chromatography; Biochemistry; Organic chemistry","score_opus":0.022272520850523454,"score_gpt":0.19662366878178392,"score_spread":0.17435114793126047,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2120065607","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986292,0.00013622851,0.0000018173284,0.00028753653,0.000034769342,0.00064326485,0.00000914381,0.000020094658,0.00023794564],"genre_scores_gemma":[0.9997885,0.0000021276715,0.000005683843,0.000026677684,0.00010092561,0.000051109928,9.780074e-7,0.0000011806877,0.000022775757],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99912447,0.00024105841,0.00017020176,0.00015525693,0.00017649274,0.00013253407],"domain_scores_gemma":[0.99958134,0.00011860545,0.00014971088,0.0000896555,0.00003746717,0.000023209304],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003889437,0.00011690148,0.00021130909,0.0000057309635,0.00008619107,0.000017519505,0.00020334322,0.000053711286,0.0000031811987],"category_scores_gemma":[0.000072884875,0.000030807452,0.000064038286,0.0001396771,0.00011454657,0.000039842147,0.00007574666,0.000082126964,0.0000064712344],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007355447,0.000025192452,0.000058432357,0.00010374239,0.000016306529,4.0998668e-8,0.00007689051,5.348676e-7,0.9743168,0.00089307403,0.000004168761,0.024431258],"study_design_scores_gemma":[0.000104794184,0.0055380925,0.0005157771,0.00023911233,0.000006980459,4.370314e-7,0.000032659264,0.00014798976,0.99278575,0.00032602847,0.00021983776,0.000082518025],"about_ca_topic_score_codex":0.00008389618,"about_ca_topic_score_gemma":0.0000116931,"teacher_disagreement_score":0.02434874,"about_ca_system_score_codex":0.000005313645,"about_ca_system_score_gemma":0.0000021064616,"threshold_uncertainty_score":0.12562914},"labels":[],"label_agreement":null},{"id":"W2123827865","doi":"10.1139/o11-041","title":"Aggregates with lysozyme and ovalbumin show features of amyloid-like fibrils","year":2011,"lang":"en","type":"article","venue":"Biochemistry and Cell Biology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":51,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Ovalbumin; Lysozyme; Egg white; Thioflavin; Chemistry; Circular dichroism; Peptide; Fibril; Denaturation (fissile materials); Amyloid (mycology); Biophysics; Biochemistry; Biology; Nuclear chemistry; Antigen; Immunology","score_opus":0.016354681319811916,"score_gpt":0.19204936880300646,"score_spread":0.17569468748319456,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2123827865","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9891038,0.0053602876,4.6206222e-7,0.000053012205,0.000031219388,0.00009548204,0.000038377933,0.000020350972,0.005297032],"genre_scores_gemma":[0.99889725,0.00015591209,0.00011876656,0.00003455764,0.0000748637,0.000009050158,0.000027453269,7.9467696e-7,0.00068132294],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993322,0.00003374146,0.00013002896,0.00028350906,0.000044339595,0.00017621883],"domain_scores_gemma":[0.99967754,0.000049483926,0.00010542406,0.00006613604,0.00002962187,0.000071805494],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009425669,0.0001319756,0.00018482255,0.000005023682,0.0000610271,0.000009365246,0.00012903943,0.00018708479,0.0000688057],"category_scores_gemma":[0.000010747707,0.000047992282,0.000027122604,0.00006365402,0.00029265505,0.000022271599,0.00007287462,0.000066614404,0.0000014740133],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006888683,0.000025831017,0.008926676,0.00004145913,0.000013065929,0.0000021963654,0.0000595413,8.034602e-9,0.9789238,0.00004277619,0.00007826867,0.011817488],"study_design_scores_gemma":[0.0001222447,0.00044245532,0.009546347,0.00002582806,0.000010072357,0.000039229606,0.00020659408,5.5430286e-7,0.98579305,0.00012807813,0.0035470705,0.00013850116],"about_ca_topic_score_codex":0.00022007678,"about_ca_topic_score_gemma":0.000036450554,"teacher_disagreement_score":0.011678987,"about_ca_system_score_codex":0.0000034195473,"about_ca_system_score_gemma":0.0000055487435,"threshold_uncertainty_score":0.19570684},"labels":[],"label_agreement":null},{"id":"W2125836151","doi":"10.3109/02652040903134529","title":"Coated whey protein/alginate microparticles as oral controlled delivery systems for probiotic yeast","year":2010,"lang":"en","type":"article","venue":"Journal of Microencapsulation","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":98,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Yeast; Microparticle; Saccharomyces boulardii; Probiotic; Whey protein; Swelling; Pepsin; Gastric fluid; Chemistry; Controlled release; Food science; Chromatography; Microbiology; Materials science; Enzyme; Biochemistry; Biology; Nanotechnology; Bacteria","score_opus":0.017249901620604458,"score_gpt":0.2296947766847453,"score_spread":0.21244487506414084,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2125836151","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99674845,0.0004079873,0.00006947429,0.00038771768,0.0005941375,0.0017074246,0.000027615719,0.000027049135,0.000030138188],"genre_scores_gemma":[0.99894494,0.0000049989517,0.0003148504,0.000020530782,0.00047551322,0.00004071036,0.000014031094,0.0000029217247,0.00018152883],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99840766,0.00015723222,0.0007422322,0.00016863014,0.0002542672,0.00026999373],"domain_scores_gemma":[0.9981188,0.00006714331,0.000859789,0.00006578239,0.00077500724,0.00011346883],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010582834,0.00016775691,0.00043075296,0.00004217037,0.00016050882,0.00017280826,0.00027360892,0.00014393334,0.00004873517],"category_scores_gemma":[0.00022821994,0.00006525226,0.00025232325,0.00015567326,0.000052170115,0.0002767459,0.000026000671,0.00022444648,0.000030533152],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00065194856,0.00009456667,0.00054995954,0.000021941536,0.0000576172,0.0000049233363,0.000038836162,0.000071679344,0.9963672,0.00012452739,0.00030054094,0.0017162415],"study_design_scores_gemma":[0.008814513,0.0035947901,0.019598499,0.00036792306,0.00019390252,0.0008630949,0.0004210328,0.0067138183,0.9474714,0.001022299,0.010314513,0.00062422163],"about_ca_topic_score_codex":0.00016168397,"about_ca_topic_score_gemma":0.00006594657,"teacher_disagreement_score":0.048895825,"about_ca_system_score_codex":0.000058257574,"about_ca_system_score_gemma":0.000045505458,"threshold_uncertainty_score":0.266091},"labels":[],"label_agreement":null},{"id":"W2126001922","doi":"10.1017/s0022029904000184","title":"Thermal stability of β-lactoglobulins A and B: effect of SDS, urea, cysteine and N-ethylmaleimide","year":2004,"lang":"en","type":"article","venue":"Journal of Dairy Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Denaturation (fissile materials); Protein secondary structure; Cysteine; Urea; Differential scanning calorimetry; Fourier transform infrared spectroscopy; Thermal stability; Crystallography; Chromatography; Biochemistry; Nuclear chemistry; Organic chemistry; Enzyme; Chemical engineering; Thermodynamics","score_opus":0.06790219805732185,"score_gpt":0.3271046741555146,"score_spread":0.25920247609819275,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2126001922","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967446,0.002026991,0.0000011234386,0.00059504976,0.0000397607,0.0002739478,0.000017662784,0.0000033544975,0.00029753242],"genre_scores_gemma":[0.9996839,0.00009620625,0.000060248993,0.0000037606196,0.00013945246,0.0000027850951,6.7480613e-7,9.767593e-7,0.000012003741],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978319,0.00061222276,0.000478503,0.00014051917,0.00070702285,0.00022987826],"domain_scores_gemma":[0.998428,0.0007552584,0.00023835083,0.000077664,0.00035846265,0.00014227869],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0047913003,0.000093781004,0.00039021508,0.000043633903,0.000080597274,0.000023118324,0.00026326193,0.00009617634,0.00003357315],"category_scores_gemma":[0.0006292301,0.000032008415,0.00008271525,0.00025996807,0.00035007013,0.00013680266,0.0001537481,0.00036542193,9.955661e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005677943,0.000094334566,0.07298404,0.00014021544,0.000034627294,0.000016092788,0.00022730492,0.0000048790585,0.9145723,0.000039605682,0.000016604303,0.011302217],"study_design_scores_gemma":[0.00167648,0.015974544,0.319977,0.00040342286,0.000021807044,0.00015255446,0.0007155707,0.000011337861,0.66014993,0.0004964329,0.0002960764,0.00012488876],"about_ca_topic_score_codex":0.0003619802,"about_ca_topic_score_gemma":0.00011663545,"teacher_disagreement_score":0.25442237,"about_ca_system_score_codex":0.00003693285,"about_ca_system_score_gemma":0.000038838443,"threshold_uncertainty_score":0.16605787},"labels":[],"label_agreement":null},{"id":"W2126773846","doi":"10.1007/s11746-012-2127-6","title":"Application of a Ternary Phase Diagram to the Phase Separation of Oil‐in‐Water Emulsions Using Isopropyl Alcohol","year":2012,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Extraction (chemistry); Emulsion; Chromatography; Isopropyl alcohol; Solvent; Residual oil; Ternary operation; Water extraction; Separation process; Aqueous two-phase system; Chemistry; Phase (matter); Aqueous solution; Hexane; Canola; Alcohol; Materials science; Organic chemistry","score_opus":0.03403791486508662,"score_gpt":0.34103779570223053,"score_spread":0.3069998808371439,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2126773846","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981346,0.0001701719,0.00011805341,0.0013417368,0.000069793976,0.000082864964,0.000015029001,0.0000040793693,0.00006363885],"genre_scores_gemma":[0.9990362,0.000033782115,0.00031306196,0.0001766107,0.0003696284,0.000011993741,0.0000025585346,0.0000016810425,0.000054513755],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987903,0.00009470042,0.00047978474,0.00009718647,0.00033723324,0.00020074772],"domain_scores_gemma":[0.99873984,0.000068360925,0.0008590279,0.00012887086,0.00012822099,0.00007566928],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00069832086,0.00010269593,0.0002644746,0.0000068465106,0.000096759075,0.000012136022,0.00045340543,0.000041128038,0.0000092494665],"category_scores_gemma":[0.000049880757,0.00003002294,0.00029610688,0.00032857424,0.00015386974,0.000108083404,0.00009817119,0.00016872295,0.0000014372633],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000066123765,0.0003694474,0.0016073186,0.000013948891,0.00002856028,1.5299246e-7,0.0013891162,0.000056263478,0.9285983,0.000001115582,0.00018826651,0.06768143],"study_design_scores_gemma":[0.0007212631,0.00041690172,0.002093786,0.00010891206,0.000060984974,0.000060867897,0.0022845701,0.001994198,0.9877583,0.000021122636,0.0043261894,0.00015291275],"about_ca_topic_score_codex":0.00028683923,"about_ca_topic_score_gemma":0.0000090975855,"teacher_disagreement_score":0.067528516,"about_ca_system_score_codex":0.0000889829,"about_ca_system_score_gemma":0.000012817723,"threshold_uncertainty_score":0.12243},"labels":[],"label_agreement":null},{"id":"W2128145732","doi":"10.1016/j.foodchem.2013.02.099","title":"Binding of curcumin to β-lactoglobulin and its effect on antioxidant characteristics of curcumin","year":2013,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":136,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Curcumin; Chemistry; Antioxidant; Fluorescence; Molecule; Binding site; Fourier transform infrared spectroscopy; ABTS; Biochemistry; Stereochemistry; Biophysics; Organic chemistry; DPPH","score_opus":0.014497362559261186,"score_gpt":0.21344002642270937,"score_spread":0.1989426638634482,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2128145732","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985085,0.00009570326,8.02202e-7,0.00011253944,0.000057536457,0.00032910856,0.00013878963,0.0000226787,0.00073430943],"genre_scores_gemma":[0.9996429,0.0000032697055,0.000013727953,0.000014746984,0.00012326144,0.00003280171,0.000016800263,0.0000016344173,0.00015081957],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990077,0.000032127155,0.00031009648,0.00024256534,0.00020688504,0.000200628],"domain_scores_gemma":[0.99940175,0.00013566641,0.00019879545,0.0000864753,0.00006802544,0.000109296736],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001719901,0.00015160543,0.0003077505,0.000008666859,0.000039634422,0.00002008272,0.00022503591,0.0001234516,0.00023386313],"category_scores_gemma":[0.00017534317,0.000065944434,0.00005979256,0.00015345191,0.00003396039,0.000044177035,0.00009515955,0.00009726615,0.00004115085],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002076011,0.00004569597,0.0020377163,0.00017764377,0.000015104605,7.136538e-7,0.000029922585,1.3041972e-7,0.9903002,0.000009186973,0.000078572804,0.00728437],"study_design_scores_gemma":[0.000106635496,0.00091442856,0.013445465,0.00020658721,0.0000069254606,0.0000051880584,0.000048318278,0.000009505193,0.984728,0.00001026933,0.00038749297,0.00013121872],"about_ca_topic_score_codex":0.000027091053,"about_ca_topic_score_gemma":8.728359e-7,"teacher_disagreement_score":0.011407749,"about_ca_system_score_codex":0.000016950564,"about_ca_system_score_gemma":0.000004633945,"threshold_uncertainty_score":0.2689136},"labels":[],"label_agreement":null},{"id":"W2128250326","doi":"10.1046/j.1365-2621.2003.00686.x","title":"Influence of whey protein on syneresis of raw milk curds","year":2003,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Syneresis; Food science; Whey protein; Raw milk; Raw material; Chemistry; Milk protein","score_opus":0.01586602479418308,"score_gpt":0.253488985632876,"score_spread":0.2376229608386929,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2128250326","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99740165,0.00017547603,0.000030094192,0.0013028964,0.0002251111,0.00015476478,0.000011282994,0.000015120236,0.0006835833],"genre_scores_gemma":[0.9996477,0.0000124452645,0.00023487686,0.000035154626,0.00004143214,0.0000060806788,2.0925809e-7,8.7154956e-7,0.000021244627],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9977799,0.00006128581,0.0006714267,0.00020213048,0.001066941,0.00021830456],"domain_scores_gemma":[0.99754906,0.00006416411,0.00091298326,0.00011079749,0.0013012717,0.000061745144],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010587339,0.00011279381,0.00026464113,0.00038953315,0.00006816784,0.000022776436,0.001952612,0.00012220179,0.000035346653],"category_scores_gemma":[0.0015597118,0.00004954651,0.00010006866,0.0011148112,0.0008252314,0.00027762144,0.000114070586,0.00021985269,0.000005158037],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000037518446,0.00011796334,0.0017303111,0.0000035252756,0.000022403847,0.0000068650324,0.00002886998,0.0003802921,0.96654665,0.025039345,0.000012859586,0.00607341],"study_design_scores_gemma":[0.00018334106,0.0020534035,0.0027032085,0.00017418896,0.000004189398,0.0001527735,0.0001701885,0.000007638709,0.9818668,0.011355058,0.0012433137,0.00008593346],"about_ca_topic_score_codex":0.000018554367,"about_ca_topic_score_gemma":0.000023700763,"teacher_disagreement_score":0.015320126,"about_ca_system_score_codex":0.000089310204,"about_ca_system_score_gemma":0.00011599085,"threshold_uncertainty_score":0.36284712},"labels":[],"label_agreement":null},{"id":"W2128265939","doi":"10.1111/1541-4337.12076","title":"Engineered Nanoscale Food Ingredients: Evaluation of Current Knowledge on Material Characteristics Relevant to Uptake from the Gastrointestinal Tract","year":2014,"lang":"en","type":"article","venue":"Comprehensive Reviews in Food Science and Food Safety","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":95,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"U.S. Food and Drug Administration; Ohio State University; Pew Charitable Trusts; International Life Sciences Institute Research Foundation; Health Canada; U.S. Department of Agriculture","keywords":"Ingredient; Active ingredient; Nanotechnology; Biochemical engineering; Nanomaterials; Food products; Food chain; Materials science; Food science; Chemistry; Medicine; Engineering; Biology","score_opus":0.1076218802140627,"score_gpt":0.3082017481444554,"score_spread":0.20057986793039267,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2128265939","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99277693,0.003886251,0.00004931831,0.00028441672,0.00087895436,0.001675528,0.00026604364,0.000020801474,0.0001617771],"genre_scores_gemma":[0.99891895,0.00031686318,0.00012479626,0.000097368524,0.00040876766,0.00009999689,0.000029830155,0.000002438504,0.0000010154739],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9967118,0.0006007114,0.000867849,0.0006084647,0.0008046939,0.0004065147],"domain_scores_gemma":[0.9981117,0.0004294103,0.00034678486,0.0002733959,0.0006789315,0.00015976575],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003356172,0.0002721678,0.0005690143,0.00005013378,0.00026979338,0.00008009482,0.00073700905,0.000051436156,0.000021880098],"category_scores_gemma":[0.0019361628,0.00011011328,0.00009336766,0.0007600252,0.00025420653,0.00014470764,0.00025400656,0.0002119424,0.000023422246],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009045442,0.00027383177,0.0014055532,0.000078590594,0.0000070240553,1.7431263e-7,0.0005265307,0.000011480083,0.14275892,0.000636552,0.00014795613,0.8540629],"study_design_scores_gemma":[0.0010108927,0.012854148,0.7809886,0.0046015107,0.00007140784,0.000027391696,0.0004570217,0.0018934683,0.00732141,0.00081511517,0.1892408,0.0007182674],"about_ca_topic_score_codex":0.000008759761,"about_ca_topic_score_gemma":0.00010655546,"teacher_disagreement_score":0.8533447,"about_ca_system_score_codex":0.00012600119,"about_ca_system_score_gemma":0.000058467427,"threshold_uncertainty_score":0.4490289},"labels":[],"label_agreement":null},{"id":"W2129069443","doi":"10.1017/s002202990900418x","title":"Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk","year":2009,"lang":"en","type":"article","venue":"Journal of Dairy Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Rennet; Rheology; Globules of fat; Skimmed milk; Casein; Emulsion; Chemistry; Whey protein isolate; Microstructure; Chymosin; Sodium Caseinate; Food science; Whey protein; Oil droplet; Chemical engineering; Chromatography; Milk fat; Materials science; Composite material; Organic chemistry; Linseed oil; Crystallography","score_opus":0.06423299387703378,"score_gpt":0.3019784059538249,"score_spread":0.23774541207679112,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2129069443","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961472,0.0002691406,1.8144861e-7,0.0031915184,0.00008290089,0.0001698383,0.000051507493,0.0000020126352,0.00008566585],"genre_scores_gemma":[0.9995374,0.00015249797,0.000028852652,0.00009117584,0.00015540147,5.151734e-7,0.000002032629,4.444915e-7,0.000031697316],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9983202,0.00049609406,0.0004021038,0.0001091436,0.00051370537,0.00015875507],"domain_scores_gemma":[0.9983992,0.0006456618,0.00033316851,0.00011091956,0.0004570833,0.00005394939],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011200181,0.00007391044,0.00022007659,0.000019818326,0.00014777362,0.000027259315,0.00059304404,0.00011452893,0.00006205566],"category_scores_gemma":[0.0011994416,0.00001858982,0.000059011305,0.00030636648,0.00034730058,0.00005854232,0.00011179932,0.0005403561,0.0000021645285],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003071305,0.000041741652,0.012085911,0.0000043436276,0.000012037272,0.00000542879,0.00009349632,0.000006105073,0.9794471,0.00019938737,0.0006049826,0.0071923225],"study_design_scores_gemma":[0.00012519598,0.0016662987,0.9413519,0.00023480089,0.000005325681,0.000041957675,0.00012872826,0.00001147922,0.05246665,0.0022414273,0.0016772059,0.00004905402],"about_ca_topic_score_codex":0.000055477987,"about_ca_topic_score_gemma":0.000017323197,"teacher_disagreement_score":0.929266,"about_ca_system_score_codex":0.000018372331,"about_ca_system_score_gemma":0.000023668708,"threshold_uncertainty_score":0.23476084},"labels":[],"label_agreement":null},{"id":"W2129980480","doi":"10.1017/s0022029911000409","title":"Changes in the calcium cluster distribution of ultrafiltered and diafiltered fresh skim milk as observed by Small Angle Neutron Scattering","year":2011,"lang":"en","type":"article","venue":"Journal of Dairy Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Diafiltration; Skimmed milk; Chemistry; Ultrafiltration (renal); Micelle; Chromatography; Casein; Filtration (mathematics); Calcium; Globules of fat; Membrane; Volume (thermodynamics); Analytical Chemistry (journal); Microfiltration; Food science; Milk fat; Aqueous solution; Biochemistry","score_opus":0.23281764511671155,"score_gpt":0.31916421642761444,"score_spread":0.0863465713109029,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2129980480","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964934,0.00064846425,0.000002312204,0.0022789305,0.000075859956,0.00029160996,0.00006089572,0.0000037829982,0.00014472059],"genre_scores_gemma":[0.9995728,0.000107112624,0.000019752775,0.00004903416,0.0001674566,0.000013868685,0.000016039114,0.000001341214,0.000052589763],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99788654,0.00074369326,0.0003775383,0.00015392009,0.0005002301,0.00033809818],"domain_scores_gemma":[0.9991414,0.0002720507,0.00019233732,0.00009468845,0.00020565948,0.000093856164],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0028074041,0.00009856475,0.00022243343,0.0000368379,0.000110778645,0.000059502534,0.0005992846,0.00009713362,0.000059932823],"category_scores_gemma":[0.00019040355,0.000035151865,0.00006336794,0.00029823423,0.00015316452,0.00013319922,0.0001323188,0.00039643305,0.0000035180783],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002697327,0.00016982133,0.029435942,0.000036914185,0.000017542625,0.000018700935,0.001080796,2.8914025e-7,0.96227264,0.00001548564,0.0017893049,0.004892838],"study_design_scores_gemma":[0.00067222124,0.0028337608,0.80760443,0.00028551102,0.0000095786945,0.00012245994,0.003720495,0.000021670232,0.18156189,0.0003291821,0.0026907534,0.0001480551],"about_ca_topic_score_codex":0.0011596202,"about_ca_topic_score_gemma":0.0017748964,"teacher_disagreement_score":0.78071076,"about_ca_system_score_codex":0.00004317338,"about_ca_system_score_gemma":0.000013731992,"threshold_uncertainty_score":0.17530067},"labels":[],"label_agreement":null},{"id":"W2133758361","doi":"10.1016/j.procbio.2011.10.014","title":"Effect of operating conditions on the extraction of ovomucin","year":2011,"lang":"en","type":"article","venue":"Process Biochemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Extraction (chemistry); Chromatography; Chemistry","score_opus":0.029232349169353335,"score_gpt":0.27376569000871187,"score_spread":0.24453334083935854,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2133758361","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9933914,0.000055808105,8.633074e-7,0.00004553814,0.000025192801,0.00014489473,0.000020572563,0.000015395044,0.006300312],"genre_scores_gemma":[0.99982804,0.0000015119394,0.0000048300017,0.000009756889,0.000049156046,0.000047536738,0.000009343976,4.643476e-7,0.00004935433],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995055,0.000041766958,0.00014928674,0.000112528374,0.00011652101,0.00007437816],"domain_scores_gemma":[0.9995837,0.00015163487,0.00013933283,0.000053303498,0.000057170142,0.000014811896],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028333676,0.00006530964,0.00009373748,0.000002733512,0.000064798995,0.0000051327056,0.00017224676,0.000059269143,0.00020510452],"category_scores_gemma":[0.0001763329,0.000019562603,0.000039419814,0.00010158142,0.000058812453,0.000029179891,0.000015459527,0.000069944006,0.000004642353],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000017392851,0.000034692457,0.0010683096,0.0000923925,0.000006235702,1.9690721e-7,0.000059159673,8.108543e-7,0.9969735,0.000034521297,0.000024303568,0.0016884592],"study_design_scores_gemma":[0.000038043945,0.00026422733,0.0010572308,0.0000762717,0.000005602022,0.0000032626338,0.0001928766,0.000012295004,0.9982132,0.00008615315,0.000008541901,0.000042343356],"about_ca_topic_score_codex":0.00003883584,"about_ca_topic_score_gemma":0.0000020094724,"teacher_disagreement_score":0.0064366227,"about_ca_system_score_codex":0.0000061876494,"about_ca_system_score_gemma":0.0000048628153,"threshold_uncertainty_score":0.22457507},"labels":[],"label_agreement":null},{"id":"W2133841940","doi":"10.1111/j.1365-2621.2012.02937.x","title":"Amino acid composition, foaming, emulsifying properties and surface hydrophobicity of mustard protein isolate as affected by pH and NaCl","year":2012,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Chemistry; Emulsion; Composition (language); Chromatography; Aspartic acid; Glutamic acid; Amino acid; Food science; Biochemistry","score_opus":0.021107407598774004,"score_gpt":0.23703534882299382,"score_spread":0.21592794122421982,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2133841940","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9950222,0.002911106,0.000055277033,0.0014810339,0.00021219252,0.00021061086,0.000011889982,0.000029012308,0.00006670132],"genre_scores_gemma":[0.9996111,0.000032666616,0.00023667784,0.000034725825,0.00006384743,0.0000045507104,7.687442e-7,0.0000012923497,0.000014415487],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99854803,0.000056867786,0.00039740995,0.00018736636,0.0005397566,0.00027058093],"domain_scores_gemma":[0.99883,0.00002663921,0.00048606374,0.00005471394,0.0005049664,0.00009757097],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007067661,0.00012598286,0.0002281512,0.00014309393,0.00017065486,0.000070966096,0.00068926,0.00011402064,0.000011042649],"category_scores_gemma":[0.00019164028,0.00005793331,0.000038186186,0.0004324786,0.0008555165,0.000602164,0.00025893084,0.0002203977,0.0000018826997],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000037985606,0.000087145454,0.0037697644,0.000006447944,0.000026891521,0.0000021223657,0.00016356782,0.0000018851701,0.98950255,0.00033422193,0.000009006203,0.0060584205],"study_design_scores_gemma":[0.0002173372,0.0011540194,0.003569559,0.00013769719,0.000007396697,0.00040970906,0.0003768221,0.00007984761,0.99307764,0.00052864355,0.00032563542,0.000115683804],"about_ca_topic_score_codex":0.00004617362,"about_ca_topic_score_gemma":0.000011837949,"teacher_disagreement_score":0.0059427368,"about_ca_system_score_codex":0.000075583936,"about_ca_system_score_gemma":0.000026036043,"threshold_uncertainty_score":0.31521863},"labels":[],"label_agreement":null},{"id":"W2137584076","doi":"10.1021/jf070518n","title":"Carbohydrate and Mineral Removal during the Production of Low-Phytate Soy Protein Isolate by Combined Electroacidification and High Shear Tangential Flow Ultrafiltration","year":2007,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Waterloo","funders":"","keywords":"Diafiltration; Chemistry; Ultrafiltration (renal); Cross-flow filtration; Chromatography; Soy protein; Permeation; Fouling; Filtration (mathematics); Membrane fouling; Membrane; Membrane technology; Microfiltration; Food science; Biochemistry","score_opus":0.005669974132390383,"score_gpt":0.1722113071049862,"score_spread":0.16654133297259582,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2137584076","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980091,0.0008097253,0.000002402094,0.0008328867,0.0000778399,0.0002279106,0.000011038889,0.000009766487,0.00001931728],"genre_scores_gemma":[0.99919,0.00009414785,0.00006439822,0.0000042359916,0.00046086105,0.0000041292155,0.000013454185,0.0000011234972,0.00016766187],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99901056,0.000036377154,0.00040284474,0.00016988497,0.00020959014,0.0001707225],"domain_scores_gemma":[0.9992936,0.000022690256,0.00041672302,0.000035843103,0.00015365946,0.000077472636],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031841453,0.0001376748,0.00018940722,0.00000682678,0.00017037735,0.000057135094,0.00009073259,0.000094146206,0.0000034395318],"category_scores_gemma":[0.000037218848,0.000047166475,0.000046724643,0.00013800664,0.00008157441,0.00018929773,0.000021647007,0.00018457492,1.0586502e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012208978,0.00003654421,0.00015502334,0.000072841314,0.00003691548,0.000001046169,0.00011346994,0.0000039676343,0.99815154,0.000003191836,0.000032527947,0.001270812],"study_design_scores_gemma":[0.00023324645,0.00039247182,0.08526084,0.000076184646,0.00002271116,0.0003482045,0.00030957544,0.000009297375,0.91316134,0.000036788442,0.00003843904,0.00011087703],"about_ca_topic_score_codex":0.000018420218,"about_ca_topic_score_gemma":0.000016295504,"teacher_disagreement_score":0.085105814,"about_ca_system_score_codex":0.000023067478,"about_ca_system_score_gemma":0.0000044887915,"threshold_uncertainty_score":0.1923393},"labels":[],"label_agreement":null},{"id":"W2140390393","doi":"10.3168/jds.s0022-0302(07)72610-3","title":"Evidence for Fibril-Like Structure in Bovine Casein Micelles","year":2007,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":35,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Casein; Thioflavin; Micelle; Fluorescence; Congo red; Nile red; Fibril; Crystallography; Skimmed milk; Biophysics; Chromatography; Biochemistry; Aqueous solution; Organic chemistry; Food science","score_opus":0.0686187350864343,"score_gpt":0.3081755003189004,"score_spread":0.2395567652324661,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2140390393","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99689305,0.0013401117,0.00009148918,0.00073319057,0.00062669575,0.00020206791,0.000011150446,0.0000068785926,0.00009538467],"genre_scores_gemma":[0.99743694,0.000018104842,0.0018831006,0.00013192366,0.00045682892,8.3987356e-7,4.3747127e-7,5.8605525e-7,0.000071216484],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9982893,0.00003550164,0.0005168952,0.00020919279,0.0005781448,0.00037100332],"domain_scores_gemma":[0.99865055,0.0005185806,0.00037919695,0.00006724168,0.00023419061,0.0001502503],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0032687257,0.00010119484,0.00019565913,0.00007360089,0.0001718494,0.0000853343,0.00082621485,0.00006086764,0.000037052258],"category_scores_gemma":[0.00074764626,0.00003716884,0.0000825731,0.00081116596,0.00020289537,0.0006856576,0.00007597892,0.00015884044,0.0000025406998],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000148776,0.000020895011,0.009507371,0.000009528305,0.0000021514481,0.000031507912,0.00013134893,0.000014878637,0.9592705,0.00005889689,0.00042473598,0.030379437],"study_design_scores_gemma":[0.0010471747,0.005367631,0.6493763,0.001372746,0.000023503915,0.0016180474,0.0026348473,0.0003702048,0.28936094,0.0036964284,0.044405382,0.00072679075],"about_ca_topic_score_codex":0.00007666709,"about_ca_topic_score_gemma":0.00093354954,"teacher_disagreement_score":0.66990954,"about_ca_system_score_codex":0.00010404582,"about_ca_system_score_gemma":0.000077506535,"threshold_uncertainty_score":0.15353265},"labels":[],"label_agreement":null},{"id":"W2144718745","doi":"10.1016/j.foodres.2015.06.016","title":"Influence of heating treatment and membrane concentration on the formation of soluble aggregates","year":2015,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Diafiltration; Chemistry; Denaturation (fissile materials); Ultrafiltration (renal); Whey protein; Chromatography; Casein; Composition (language); Lactalbumin; Fraction (chemistry); Size-exclusion chromatography; Protein aggregation; Membrane; Food science; Beta-lactoglobulin; Microfiltration; Biochemistry; Enzyme; Nuclear chemistry","score_opus":0.1772932059220576,"score_gpt":0.3431882592868609,"score_spread":0.1658950533648033,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2144718745","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99621534,0.000093955365,0.0000013772733,0.001760888,0.000041673342,0.00025958402,0.000022572793,0.0000056380964,0.0015989711],"genre_scores_gemma":[0.9997773,0.000026233354,0.0000145273425,0.000010274242,0.0000635424,0.00003212681,0.000015435431,3.3403956e-7,0.000060234463],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990741,0.00013734188,0.00016624457,0.000081849146,0.00044350265,0.00009697002],"domain_scores_gemma":[0.99916315,0.00031559903,0.00008716031,0.00003562701,0.0003633275,0.000035135217],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007479655,0.000041145548,0.00006347932,0.000013624076,0.00006345992,0.0000260413,0.00016103897,0.000025921563,0.000015785607],"category_scores_gemma":[0.00037778012,0.000013526906,0.000017498971,0.00009901967,0.00009275743,0.00013346809,0.000045165136,0.00005280454,0.000004334511],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002530416,0.00022097318,0.0042340467,0.000025042034,0.0000669089,7.1179835e-7,0.002239327,0.0013378111,0.94396794,0.020505711,0.00029428166,0.026854211],"study_design_scores_gemma":[0.0003395487,0.0033129766,0.004071162,0.00013577694,0.0000018654802,0.000005303428,0.0010172217,0.00464788,0.98174757,0.0024765874,0.002188046,0.00005604495],"about_ca_topic_score_codex":0.00040371108,"about_ca_topic_score_gemma":0.00014618151,"teacher_disagreement_score":0.037779655,"about_ca_system_score_codex":0.000056704645,"about_ca_system_score_gemma":0.000016150725,"threshold_uncertainty_score":0.061029308},"labels":[],"label_agreement":null},{"id":"W2144870195","doi":"10.1017/s0007114508060790","title":"Susceptibility of phaseolin (<i>Phaseolus vulgaris</i>) subunits to trypsinolysis and influence of dietary level of raw phaseolin on protein digestion in the small intestine of rats","year":2008,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie","funders":"Volkswagen Foundation; Departamento Administrativo de Ciencia, Tecnología e Innovación (COLCIENCIAS)","keywords":"Phaseolus; Digestion (alchemy); Small intestine; Biochemistry; Protein subunit; Casein; Storage protein; Biology; Globulin; Chemistry; Chromatography; Botany","score_opus":0.1028120460253918,"score_gpt":0.26205418295390154,"score_spread":0.15924213692850975,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2144870195","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99784374,0.00089759764,0.000031278534,0.00028512607,0.000026124342,0.0007117043,0.00018539147,0.0000039845513,0.000015072877],"genre_scores_gemma":[0.99928063,0.00024967833,0.00033104478,0.000026678284,0.00007369995,0.000015491807,0.00001609917,0.0000016570799,0.0000049894916],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99758166,0.00044147525,0.001175672,0.00017918643,0.0004606843,0.00016132362],"domain_scores_gemma":[0.9978166,0.0003553037,0.0009348104,0.00008994273,0.0007328907,0.00007042071],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010969524,0.00013057163,0.0005538956,0.000090690744,0.00006176328,0.000011301682,0.00032883565,0.00010573545,0.000008239875],"category_scores_gemma":[0.001073439,0.000071998824,0.00012790627,0.000617404,0.0002523529,0.00018735949,0.0000387213,0.00023865362,2.2509002e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006219175,0.002140388,0.0063522323,0.00018822709,0.0000130501685,0.00004076182,0.00019879946,0.00007835821,0.9712579,0.000009493679,0.00004030682,0.019058526],"study_design_scores_gemma":[0.0013857994,0.004071456,0.40500587,0.0026010466,0.000025056625,0.0005514079,0.00027527986,0.000020411071,0.5855271,0.00039910479,0.000020168127,0.00011726131],"about_ca_topic_score_codex":0.0017699917,"about_ca_topic_score_gemma":0.0017433183,"teacher_disagreement_score":0.39865366,"about_ca_system_score_codex":0.000031158273,"about_ca_system_score_gemma":0.00002957388,"threshold_uncertainty_score":0.29360268},"labels":[],"label_agreement":null},{"id":"W2147193799","doi":"10.1006/jmbi.2001.5188","title":"Characterization of pH-induced transitions of β-lactoglobulin: ultrasonic, densimetric, and spectroscopic studies 1 1Edited by C. R. Matthews","year":2001,"lang":"en","type":"article","venue":"Journal of Molecular Biology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":220,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Dimer; Chemistry; Monomer; Crystallography; Compressibility; Trimer; Analytical Chemistry (journal); Chromatography; Thermodynamics; Organic chemistry; Polymer","score_opus":0.027161897710565746,"score_gpt":0.2775720017105013,"score_spread":0.2504101039999355,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2147193799","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964932,0.001913286,0.00035844863,0.00088032987,0.00015257938,0.00013687312,0.00003244915,0.000004960368,0.00002783494],"genre_scores_gemma":[0.99897426,0.0007426612,0.00010077367,0.000074442716,0.00007896646,0.0000018466175,0.000017493965,0.0000011094122,0.000008423065],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99889266,0.00020391039,0.0005234109,0.00011646885,0.00012537745,0.0001381935],"domain_scores_gemma":[0.99899787,0.00009395741,0.00058179017,0.00004515101,0.00023237485,0.00004887904],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003062851,0.00010395934,0.0004133154,0.000053443953,0.000036233243,0.0000061450764,0.00014447494,0.00011808647,0.000030002418],"category_scores_gemma":[0.0001368938,0.00004431088,0.00009230959,0.00031069707,0.000092619106,0.00005083016,0.00001933878,0.000106208754,9.4110135e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004332684,0.00007168194,0.0027323866,0.000010770882,0.00009744765,0.0000062567615,0.000060945276,2.7493587e-7,0.9939396,0.00005534943,0.000017106418,0.002964893],"study_design_scores_gemma":[0.0003180499,0.0015257171,0.017152663,0.000053266132,0.000043330812,0.00012346172,0.00017272941,0.000004755137,0.9797789,0.00024993543,0.0004922342,0.00008496798],"about_ca_topic_score_codex":0.000016647327,"about_ca_topic_score_gemma":0.000006279355,"teacher_disagreement_score":0.0144202765,"about_ca_system_score_codex":0.00001763512,"about_ca_system_score_gemma":0.000009901077,"threshold_uncertainty_score":0.18069452},"labels":[],"label_agreement":null},{"id":"W2147702746","doi":"10.1111/j.1365-2621.2005.tb09023.x","title":"Formation of Soy Protein Isolate Cold‐set Gels: Protein and Salt Effects","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":187,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Soy protein; Calcium; Chemistry; Rheology; Salt (chemistry); Chromatography; Food science; Chemical engineering; Materials science; Organic chemistry; Composite material","score_opus":0.021570188142298434,"score_gpt":0.2344192584093408,"score_spread":0.21284907026704236,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2147702746","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976109,0.00050614943,0.00009662296,0.0008809,0.00007473348,0.0006424755,0.0000055621827,0.000011150138,0.00017145468],"genre_scores_gemma":[0.9988669,0.0000074983473,0.00086352584,0.000037334834,0.00017559856,0.000012668038,1.8080213e-7,7.316698e-7,0.000035566864],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982934,0.000097010554,0.00051651115,0.00015516515,0.0006746879,0.00026319936],"domain_scores_gemma":[0.998746,0.000056889745,0.00069720804,0.00006480493,0.00028852894,0.00014657289],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017847703,0.00011055222,0.00023580993,0.0000593301,0.00019757389,0.00009779814,0.00050915615,0.000060479724,0.0000081538765],"category_scores_gemma":[0.00027712598,0.000042672094,0.00006519299,0.00051378127,0.00023336153,0.0011424596,0.000090602225,0.00017246368,0.0000053194917],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002594416,0.00003761349,0.00004532189,0.000035893154,0.0000037723398,0.0000014369417,0.00015178633,0.000006041353,0.9774272,0.00039896969,0.000024630071,0.021841431],"study_design_scores_gemma":[0.00024706134,0.0029966005,0.0019475257,0.0002938951,0.0000056291037,0.0000788004,0.000100157675,0.00027236328,0.9917381,0.0006184163,0.0015898206,0.0001116748],"about_ca_topic_score_codex":0.000012772865,"about_ca_topic_score_gemma":0.00004782701,"teacher_disagreement_score":0.021729756,"about_ca_system_score_codex":0.000063230254,"about_ca_system_score_gemma":0.000051806517,"threshold_uncertainty_score":0.17401175},"labels":[],"label_agreement":null},{"id":"W2150367892","doi":"10.5539/jfr.v3n6p168","title":"Physicochemical Characteristics of Yam Bean (Pachyrhizus erosus) Seed Proteins","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Food science; Globulin; Emulsion; Plant protein; Biochemistry; Biology","score_opus":0.07244117655628188,"score_gpt":0.30878487034506785,"score_spread":0.23634369378878597,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2150367892","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975244,0.000120299395,0.00001770967,0.0008776628,0.0001349522,0.0002914968,0.000023163331,0.000009542657,0.0010007886],"genre_scores_gemma":[0.998355,0.000015131779,0.00014332522,0.000015643145,0.0013369569,0.000008083184,0.000003922039,0.000002062009,0.00011991206],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99706566,0.00048789213,0.000624627,0.00016655528,0.0012515549,0.00040368116],"domain_scores_gemma":[0.99796134,0.0003931668,0.00043316407,0.000117224256,0.00089641334,0.00019867581],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0028744694,0.00011889438,0.00040842957,0.000054333967,0.00013365265,0.000064229724,0.0007463137,0.0001337604,0.000053319287],"category_scores_gemma":[0.0009027712,0.00004480737,0.00018591348,0.0004133389,0.00019217197,0.00012205656,0.00016071295,0.00066681154,0.000022261438],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012221125,0.00021886142,0.0014124644,0.000041098632,0.000037671674,0.0000037710015,0.000080013866,3.129471e-7,0.97741884,0.00034522763,0.0003501834,0.019969348],"study_design_scores_gemma":[0.0005321202,0.009338937,0.055181097,0.00031978503,0.000014657295,0.000084224775,0.00023894511,0.0000566014,0.9211252,0.0023119142,0.010579348,0.00021719317],"about_ca_topic_score_codex":0.000038843107,"about_ca_topic_score_gemma":0.00001665843,"teacher_disagreement_score":0.056293655,"about_ca_system_score_codex":0.000055673067,"about_ca_system_score_gemma":0.00003859112,"threshold_uncertainty_score":0.28970012},"labels":[],"label_agreement":null},{"id":"W2150422026","doi":"10.1002/jsfa.2199","title":"Comparative study of the polypeptide profiles and functional properties of <i>Sinapis alba</i> and <i>Brassica juncea</i> seed meals and protein concentrates","year":2005,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":34,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Brassica; Meal; Chemistry; Food science; Composition (language); Polyacrylamide gel electrophoresis; Gel electrophoresis; Botany; Biochemistry; Biology; Enzyme","score_opus":0.026695237434070845,"score_gpt":0.2080908902186174,"score_spread":0.18139565278454656,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2150422026","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9949296,0.002470384,8.376504e-8,0.0018393004,0.000052584262,0.0006018729,0.00001639831,0.0000024252029,0.00008734545],"genre_scores_gemma":[0.9997668,0.000036266913,0.000031551986,0.000021297088,0.00007102716,0.000004941311,1.116016e-7,4.971077e-7,0.00006750514],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99861723,0.00013116446,0.0004004509,0.00016947387,0.000538304,0.00014335755],"domain_scores_gemma":[0.998798,0.000045507495,0.00071491726,0.000054568183,0.0003149578,0.00007203469],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00050326757,0.00013164063,0.00033861067,0.000013933607,0.00031410347,0.00006074669,0.00029879084,0.00004620381,0.0000015554465],"category_scores_gemma":[0.00006552465,0.000031404765,0.000050272723,0.0003530867,0.0010201455,0.00031895313,0.00018295768,0.0001497265,3.8886427e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000052568685,0.0001334216,0.0030995512,0.000027265241,0.00002971328,9.591484e-8,0.0011198091,0.0000095698015,0.9949658,0.00011697828,0.00008414531,0.00036107123],"study_design_scores_gemma":[0.00034115286,0.0012207077,0.11998208,0.00032353605,0.000030511808,0.000063222324,0.008113429,0.000010062027,0.8696574,0.0001022194,0.00007610483,0.000079559024],"about_ca_topic_score_codex":0.000044964552,"about_ca_topic_score_gemma":0.00013179533,"teacher_disagreement_score":0.1253084,"about_ca_system_score_codex":0.000011559668,"about_ca_system_score_gemma":0.00003544946,"threshold_uncertainty_score":0.37587684},"labels":[],"label_agreement":null},{"id":"W2153887769","doi":"10.1039/c5ra16457e","title":"pH and stability of the α-gel phase in glycerol monostearate–water systems using sodium stearoyl lactylate and sodium stearate as the co-emulsifier","year":2015,"lang":"en","type":"article","venue":"RSC Advances","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Chemistry; Stearate; Sodium; Glycerol; Magnesium stearate; Chromatography; Nuclear chemistry; Organic chemistry; Dosage form","score_opus":0.06016912119218857,"score_gpt":0.29322794737426405,"score_spread":0.2330588261820755,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2153887769","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9942313,0.0034504153,0.000002043892,0.00042245619,0.0002820233,0.00088422664,0.000046758127,0.000020819181,0.00065998215],"genre_scores_gemma":[0.9995975,0.00005916554,0.000009051027,0.00004547597,0.000109908855,0.000030137442,0.0000031984148,0.0000022981676,0.00014328581],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980795,0.00050016044,0.000406514,0.00035070357,0.00032646136,0.00033666266],"domain_scores_gemma":[0.99929315,0.00015357237,0.00019408978,0.00016704362,0.00009260012,0.000099520315],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010595124,0.00019516883,0.0003222553,0.000012938767,0.00020105645,0.00011821401,0.00030544098,0.00009714759,0.000011713483],"category_scores_gemma":[0.000069513735,0.00005437095,0.000043675205,0.0001617549,0.0003376678,0.00035011148,0.00017571612,0.00018549677,0.000009227624],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00082232524,0.00024546275,0.053770266,0.00016714107,0.000045324156,0.000008535497,0.0039550452,0.00020905063,0.92904145,0.00019133282,0.00003943615,0.011504654],"study_design_scores_gemma":[0.0071979514,0.003218179,0.022072628,0.00064727274,0.00011390912,0.0002087252,0.038661987,0.01011583,0.83432454,0.0038465338,0.077943064,0.0016494027],"about_ca_topic_score_codex":0.0012764303,"about_ca_topic_score_gemma":0.00039118965,"teacher_disagreement_score":0.094716914,"about_ca_system_score_codex":0.000043258093,"about_ca_system_score_gemma":0.000019946385,"threshold_uncertainty_score":0.2217183},"labels":[],"label_agreement":null},{"id":"W2157106799","doi":"10.1111/j.1750-3841.2007.00390.x","title":"Rheological Properties of Myosin–Gelatin Mixtures","year":2007,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Education and Child Care","funders":"Natural Science Foundation of Jiangsu Province","keywords":"Gelatin; Rheology; Myosin; Denaturation (fissile materials); Chemistry; Ionic strength; Ionic bonding; Materials science; Biochemistry; Composite material; Nuclear chemistry; Organic chemistry","score_opus":0.04961341521372893,"score_gpt":0.24409538049429333,"score_spread":0.19448196528056438,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2157106799","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967755,0.0010219101,0.000046868387,0.0004170947,0.00031447178,0.00009936195,0.000001645407,0.000009524432,0.0013136117],"genre_scores_gemma":[0.99927014,0.000008355133,0.00039997802,0.000056622568,0.0002247904,5.5087116e-7,6.2541574e-8,3.8238986e-7,0.00003913923],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9981015,0.000054568518,0.0005756966,0.00014414526,0.0008288413,0.0002952526],"domain_scores_gemma":[0.99876595,0.000099002595,0.0005234752,0.000057323323,0.00041410938,0.00014015599],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0033300205,0.00009138062,0.00022665062,0.000049954047,0.00016289344,0.000044542543,0.000842773,0.00006782658,0.00003630626],"category_scores_gemma":[0.0006125504,0.000027095874,0.00010712073,0.0006494101,0.00061739964,0.0003086755,0.00009756277,0.00019749449,0.0000041454177],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000047811664,0.00005790482,0.0018508215,0.0000046213695,0.0000052935598,0.0000046698297,0.000119679986,0.0000035916157,0.98532045,0.0007149711,0.000042862117,0.011827338],"study_design_scores_gemma":[0.00010007509,0.0022437538,0.044443168,0.000093591785,0.000005121739,0.00015823913,0.00039014505,0.000010561786,0.95097256,0.00076690887,0.0007191883,0.000096709555],"about_ca_topic_score_codex":0.00001551472,"about_ca_topic_score_gemma":0.00003455215,"teacher_disagreement_score":0.042592347,"about_ca_system_score_codex":0.000035522036,"about_ca_system_score_gemma":0.00005162108,"threshold_uncertainty_score":0.22748348},"labels":[],"label_agreement":null},{"id":"W2159900974","doi":"10.1016/j.cocis.2008.01.002","title":"Bioavailability of nanoparticles in nutrient and nutraceutical delivery","year":2008,"lang":"en","type":"article","venue":"Current Opinion in Colloid & Interface Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":865,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Nanoparticle; Nutraceutical; Bioavailability; Nanotechnology; Solid lipid nanoparticle; Chemistry; Materials science; Food science; Bioinformatics; Biology","score_opus":0.09013023655601389,"score_gpt":0.3217514154259858,"score_spread":0.2316211788699719,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2159900974","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953002,0.0029914158,0.00000432383,0.00021965634,0.0009621156,0.00042444855,0.000013086494,0.000017423643,0.00006735322],"genre_scores_gemma":[0.9994543,0.00041864882,0.000049646427,0.0000042216047,0.00003630189,0.00002938518,7.9929157e-7,5.29438e-7,0.0000061181013],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.998244,0.000101230944,0.00045651055,0.0004655749,0.00039594204,0.00033675705],"domain_scores_gemma":[0.9994426,0.00015309796,0.00009706941,0.00010138301,0.00009797692,0.00010788172],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009832504,0.00011836581,0.00020958326,0.00006220294,0.00011660741,0.000027875561,0.000439488,0.000049477792,0.000031970692],"category_scores_gemma":[0.00024205036,0.000056495042,0.000032098964,0.001153042,0.0011604353,0.0002704973,0.00026385338,0.0001587318,0.000010973313],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000060177023,0.00040301358,0.17701823,0.000052306244,8.7299566e-7,3.4530086e-7,0.00047303687,0.000014298107,0.81269926,0.0004010426,0.00006637976,0.008811046],"study_design_scores_gemma":[0.0005622157,0.000640313,0.52112985,0.0006512432,0.0000013901345,0.0000242447,0.0009167604,0.0013576346,0.46745288,0.00053258333,0.0063992906,0.00033160404],"about_ca_topic_score_codex":0.0001690872,"about_ca_topic_score_gemma":0.00009245662,"teacher_disagreement_score":0.34524637,"about_ca_system_score_codex":0.00011626131,"about_ca_system_score_gemma":0.000055118388,"threshold_uncertainty_score":0.42756718},"labels":[],"label_agreement":null},{"id":"W2160007279","doi":"10.1002/jsfa.7156","title":"Techno‐functional characterization of salad dressing emulsions supplemented with pea, lentil and chickpea flours","year":2015,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Canadian International Grains Institute; Agriculture Food and Rural Development; Agriculture and Agri-Food Canada","funders":"Fundamental Research Funds for the Central Universities; Agriculture and Agri-Food Canada; Central University Basic Research Fund of China","keywords":"Food science; Rheology; Yolk; Snack food; Materials science; Chemistry; Composite material","score_opus":0.02012240546627254,"score_gpt":0.19870065406882026,"score_spread":0.17857824860254773,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2160007279","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99770015,0.00015243387,0.000008767938,0.0017568406,0.0001636516,0.00012324935,0.000033831868,0.0000042736588,0.00005678316],"genre_scores_gemma":[0.999681,0.000015627564,0.000117207266,0.000011777075,0.00012706997,0.0000010119023,0.000002837261,4.5332695e-7,0.000042999014],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988627,0.000038223236,0.00026607866,0.00011698341,0.000592701,0.00012334334],"domain_scores_gemma":[0.99886286,0.000017157758,0.0005599327,0.00004214592,0.00042383428,0.000094086914],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005034958,0.00008644736,0.00016820364,0.000027167502,0.00021489213,0.000054668395,0.0002795098,0.00004481655,0.000004959304],"category_scores_gemma":[0.000069111804,0.000021929916,0.000044796747,0.0005376376,0.000317348,0.00034317284,0.00009590786,0.0001228969,8.6738545e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022523882,0.00004316046,0.0020866103,0.0000068668332,0.000010028487,2.8918623e-7,0.00013778864,0.000008269785,0.9960756,0.000085185005,0.00009970818,0.0014240124],"study_design_scores_gemma":[0.00046245643,0.001564955,0.2753907,0.00044433578,0.00004217626,0.00031733434,0.0026706727,0.00003309024,0.7182172,0.00028957624,0.00043320027,0.00013431974],"about_ca_topic_score_codex":0.000011844057,"about_ca_topic_score_gemma":0.00002325377,"teacher_disagreement_score":0.27785838,"about_ca_system_score_codex":0.000016679673,"about_ca_system_score_gemma":0.000034795925,"threshold_uncertainty_score":0.16527982},"labels":[],"label_agreement":null},{"id":"W2160012138","doi":"10.1146/annurev-food-022811-101214","title":"The Structure of the Casein Micelle of Milk and Its Changes During Processing","year":2012,"lang":"en","type":"review","venue":"Annual Review of Food Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":620,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Micelle; Casein; Chemistry; Chemical engineering; Biological system; Food science; Organic chemistry; Engineering; Biology","score_opus":0.03202240127167713,"score_gpt":0.2814062732003692,"score_spread":0.24938387192869207,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2160012138","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.032870017,0.96557003,1.2212941e-8,0.0004921089,0.000068280155,0.0008411425,0.00011594128,0.000009832443,0.00003264365],"genre_scores_gemma":[0.2037833,0.7961451,0.0000042012566,0.000010729472,0.000027406799,0.000015039522,8.3613537e-7,0.0000010768474,0.000012351469],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.998446,0.00009323972,0.0005098609,0.00029481854,0.00036743248,0.0002886346],"domain_scores_gemma":[0.99836487,0.0000974089,0.0009492277,0.00018149705,0.00036766622,0.00003936129],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008518158,0.00019786906,0.0008959307,0.000051018087,0.00034249492,0.000011954368,0.0011122252,0.00020564065,0.0000034659745],"category_scores_gemma":[0.00042235365,0.000052361636,0.00008034947,0.0017115574,0.0012512124,0.000094941686,0.0006098065,0.00022044154,3.0283852e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[5.580103e-7,0.000007154909,0.0000058263795,0.024700718,0.000010153563,1.4668011e-7,0.000029419314,8.301746e-10,0.007937493,0.00042033443,0.0000046573427,0.96688354],"study_design_scores_gemma":[0.000060495,0.0006287402,0.000074486,0.08544213,0.00033498113,0.0003180672,0.00055165746,5.109379e-7,0.033027153,0.0002972316,0.8789367,0.00032782432],"about_ca_topic_score_codex":0.000010146996,"about_ca_topic_score_gemma":0.00009223484,"teacher_disagreement_score":0.9665557,"about_ca_system_score_codex":0.000014212383,"about_ca_system_score_gemma":0.000078288,"threshold_uncertainty_score":0.46101445},"labels":[],"label_agreement":null},{"id":"W2160366895","doi":"10.3168/jds.2006-832","title":"Microfiltration of Buttermilk and Washed Cream Buttermilk for Concentration of Milk Fat Globule Membrane Components","year":2007,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":101,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada; Dairy Farmers of Canada","keywords":"Chemistry; Chromatography; Microfiltration; Fractionation; Skimmed milk; Casein; Globules of fat; Ultrafiltration (renal); Permeation; Food science; Membrane; Milk fat; Biochemistry","score_opus":0.028860295104472165,"score_gpt":0.26132256697169437,"score_spread":0.2324622718672222,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2160366895","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983554,0.00019954679,0.00040696748,0.00027078108,0.0003268301,0.00027396763,0.000028696257,0.0000043942464,0.00013343383],"genre_scores_gemma":[0.99834645,0.000022164939,0.0013909672,0.000054029835,0.00016349502,0.000001049525,0.0000037710645,6.519215e-7,0.000017397326],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983597,0.000039985618,0.00070044596,0.00016040249,0.00051936746,0.00022012246],"domain_scores_gemma":[0.9983979,0.00018331312,0.00083236664,0.000059070077,0.00041811282,0.000109240376],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018205584,0.00009392582,0.0002649785,0.00003845598,0.00013615862,0.000036581525,0.00040121173,0.000058026908,0.00000954663],"category_scores_gemma":[0.0001365826,0.000041084328,0.00007886711,0.00031215893,0.00037253142,0.00046995535,0.00003959152,0.000070514616,4.3506867e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000119341974,0.00007880762,0.0070902123,0.000026975695,0.0000063878733,0.0000015885339,0.00014823367,0.000004704274,0.9873116,0.00007456001,0.000058339214,0.0050792526],"study_design_scores_gemma":[0.000413322,0.0008879331,0.10575758,0.00009826263,0.000011472012,0.000060846585,0.00023611098,0.000115556984,0.89187413,0.00015789576,0.00030996627,0.000076897966],"about_ca_topic_score_codex":0.000067264686,"about_ca_topic_score_gemma":0.00003240649,"teacher_disagreement_score":0.09866737,"about_ca_system_score_codex":0.000036522295,"about_ca_system_score_gemma":0.00003085605,"threshold_uncertainty_score":0.16753703},"labels":[],"label_agreement":null},{"id":"W2160446463","doi":"10.1039/c3fo60702j","title":"A standardised static<i>in vitro</i>digestion method suitable for food – an international consensus","year":2014,"lang":"en","type":"article","venue":"Food & Function","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5498,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Biotechnology and Biological Sciences Research Council","keywords":"Digestion (alchemy); In vitro; Food science; Chemistry; Business; Biotechnology; Biochemical engineering; Computer science; Computational biology; Biology; Chromatography; Biochemistry; Engineering","score_opus":0.03538192269231844,"score_gpt":0.2694252017835509,"score_spread":0.23404327909123246,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2160446463","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9782463,0.000035384266,0.017151494,0.00076391944,0.0011830473,0.0008447303,0.0005037727,0.00013326718,0.0011381152],"genre_scores_gemma":[0.9958253,0.0000011217206,0.0030559418,0.000116471536,0.0004651762,0.00018419424,0.00030061897,0.0000023980783,0.000048776783],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99859697,0.00025472144,0.00028245876,0.00034524733,0.00026343946,0.0002571427],"domain_scores_gemma":[0.9992465,0.0003136213,0.00013263487,0.000082213104,0.00015099361,0.00007403783],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011518403,0.00013130507,0.00018327974,0.000029930052,0.0001317158,0.00008649829,0.00015846318,0.00011049981,0.000052546708],"category_scores_gemma":[0.00026860338,0.00006343773,0.00007331961,0.00015275236,0.000019053341,0.00018381426,0.000026050975,0.000093497634,0.0000109913135],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.008993892,0.00027045453,0.001413243,0.000031716565,0.00010167107,4.973362e-7,0.00016450681,0.00036428426,0.7078785,0.0077514835,0.0003661211,0.27266368],"study_design_scores_gemma":[0.006311592,0.13824888,0.06078965,0.00014824326,0.00014247424,0.000040637162,0.0022418238,0.03184589,0.13734943,0.04432633,0.57700515,0.0015498832],"about_ca_topic_score_codex":0.00008241778,"about_ca_topic_score_gemma":0.0008030231,"teacher_disagreement_score":0.57663906,"about_ca_system_score_codex":0.00008935735,"about_ca_system_score_gemma":0.00001234668,"threshold_uncertainty_score":0.25869155},"labels":[],"label_agreement":null},{"id":"W2163989015","doi":"10.1016/j.idairyj.2010.07.002","title":"Characterization of succinylated β-lactoglobulin and its application as the excipient in novel delayed release tablets","year":2010,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Oncolytics Biotech (Canada); Université Laval; Ministry of Agriculture, Fisheries and Food","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Succinylation; Excipient; Chemistry; Solubility; Chromatography; Zeta potential; Pepsin; Biochemistry; Organic chemistry; Lysine; Materials science; Amino acid; Enzyme; Nanotechnology","score_opus":0.012434037841914665,"score_gpt":0.23356031719586842,"score_spread":0.22112627935395376,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2163989015","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9958891,0.000028595086,0.00006948638,0.0030261138,0.00041021744,0.00020591485,0.000045192133,0.000009049763,0.0003163137],"genre_scores_gemma":[0.9993392,0.000031517422,0.000019293762,0.00011771447,0.00030491766,0.00001476271,0.00005380799,9.572e-7,0.000117777454],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991023,0.000039050206,0.00033401727,0.00014151454,0.00027933824,0.000103795195],"domain_scores_gemma":[0.99935764,0.000059394213,0.00028360233,0.000047957754,0.00019808694,0.00005331325],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004954364,0.00007466402,0.00008560985,0.000026932063,0.00008627178,0.000056016954,0.00031233585,0.00007237008,0.00022380719],"category_scores_gemma":[0.00014577138,0.000029020513,0.000031123127,0.00012795477,0.000025351448,0.00019846513,0.000054489417,0.00027162593,0.000013666014],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000595783,0.00006734354,0.0029852046,0.0000011416388,0.000011792049,0.0000018785099,0.00009080209,0.000008561767,0.97782034,0.0008391374,0.0000056063386,0.018108614],"study_design_scores_gemma":[0.00088963687,0.00026233715,0.79378253,0.00007981807,0.000011861841,0.00086055975,0.00013942819,0.010359231,0.15646215,0.0010202747,0.03588684,0.00024533275],"about_ca_topic_score_codex":0.00019078402,"about_ca_topic_score_gemma":0.0003186938,"teacher_disagreement_score":0.8213582,"about_ca_system_score_codex":0.00003219381,"about_ca_system_score_gemma":0.000018898218,"threshold_uncertainty_score":0.24505317},"labels":[],"label_agreement":null},{"id":"W2166458399","doi":"10.1080/09637480220132850","title":"Protein-lipid interactions in food systems: a review","year":2002,"lang":"en","type":"review","venue":"International Journal of Food Sciences and Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":105,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Food protein; Chemistry; Protein–protein interaction; Biochemistry","score_opus":0.13504849600138352,"score_gpt":0.34432650016757255,"score_spread":0.20927800416618902,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2166458399","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0010191293,0.9957411,0.0000025881604,0.0007160899,0.0011467201,0.0009773071,0.00010118831,0.000009897908,0.0002859626],"genre_scores_gemma":[0.009689171,0.9889142,0.000045337456,0.00004098323,0.001132337,0.0001311802,0.000013455986,0.0000017013732,0.000031622723],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9972248,0.00031366874,0.001225931,0.00028392492,0.00075560366,0.00019605343],"domain_scores_gemma":[0.9980841,0.00019268507,0.0012837142,0.000046372985,0.0003039555,0.000089148416],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010413195,0.00023091763,0.0009179035,0.00019730163,0.00009921605,0.00024312506,0.0008433556,0.00010063945,0.000061765146],"category_scores_gemma":[0.00014911513,0.0000933156,0.000332015,0.00051303906,0.00010005861,0.0004853821,0.0000868117,0.00037842957,0.000010454686],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010762049,0.00030443762,0.0000038082972,0.0058591366,0.00012351101,0.000022034945,0.000017352859,3.6032424e-7,0.00008485969,0.00072690076,0.0009831459,0.99186367],"study_design_scores_gemma":[0.00012868177,0.0013055472,0.0000026089372,0.121932045,0.00004297204,0.001094634,0.000054636537,0.000007796313,0.0000054193624,0.00015730242,0.87510085,0.00016749722],"about_ca_topic_score_codex":0.000026055968,"about_ca_topic_score_gemma":0.00009416622,"teacher_disagreement_score":0.9916962,"about_ca_system_score_codex":0.00015207325,"about_ca_system_score_gemma":0.000040033665,"threshold_uncertainty_score":0.38052997},"labels":[],"label_agreement":null},{"id":"W2166862015","doi":"10.1111/j.1365-2621.2002.tb10643.x","title":"Cold Gelation of β‐lactoglobulin in the Presence of Iron","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":78,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Microstructure; Homogeneous; Chemistry; Chemical engineering; Whey protein; Trapping; Chromatography; Materials science; Crystallography; Thermodynamics","score_opus":0.05101360521855036,"score_gpt":0.24009231964786604,"score_spread":0.18907871442931568,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2166862015","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99756163,0.00042502015,0.000006834629,0.000689446,0.00011038265,0.00012116399,0.0000031163283,0.000001549262,0.0010808534],"genre_scores_gemma":[0.99979365,0.000022119393,0.0000861596,0.000021858774,0.00005938971,9.918142e-7,4.272762e-8,1.9365476e-7,0.00001560847],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99844956,0.00010530245,0.0004547601,0.00008938349,0.00076388754,0.00013707792],"domain_scores_gemma":[0.99894583,0.00021903451,0.00055623695,0.000064499145,0.0001780346,0.00003638412],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0020025682,0.000051317817,0.00014223704,0.000037441514,0.000059383656,0.000023965045,0.00087860925,0.000033467768,0.00003712605],"category_scores_gemma":[0.00038844513,0.000015924334,0.000055316537,0.00085963454,0.00025037158,0.0003272096,0.000039780814,0.00013084429,0.0000019567558],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010477421,0.000107700405,0.005866207,0.000007283773,0.0000017052516,0.0000017108166,0.0005792799,0.00009396041,0.9868067,0.0007170452,0.00010553603,0.005702376],"study_design_scores_gemma":[0.0005501364,0.007223758,0.4468926,0.00039195866,0.000016190263,0.0001626278,0.0025209205,0.0016891346,0.53614396,0.0017789103,0.002385574,0.0002442798],"about_ca_topic_score_codex":0.00003154029,"about_ca_topic_score_gemma":0.00005427484,"teacher_disagreement_score":0.4506628,"about_ca_system_score_codex":0.00002333156,"about_ca_system_score_gemma":0.000016187685,"threshold_uncertainty_score":0.16326892},"labels":[],"label_agreement":null},{"id":"W2167586370","doi":"10.1128/aem.01493-13","title":"Structure-Function Relationships in Hydrophobins: Probing the Role of Charged Side Chains","year":2013,"lang":"en","type":"article","venue":"Applied and Environmental Microbiology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Helsingin Yliopisto","keywords":"Hydrophobin; Amino acid; Amphiphile; Fungal protein; Function (biology); Trichoderma reesei; Chemistry; Pulmonary surfactant; Biophysics; Mutagenesis; Green fluorescent protein; Biochemistry; Polymer; Biology; Saccharomyces cerevisiae; Mutation; Copolymer; Organic chemistry; Enzyme; Gene","score_opus":0.006957522528062426,"score_gpt":0.14493512924829038,"score_spread":0.13797760672022796,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2167586370","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99846673,0.00033477668,0.0000019041208,0.000118414784,0.000033149,0.00051423965,0.000030835603,0.000010018786,0.00048993767],"genre_scores_gemma":[0.99966496,0.00002032815,0.000013467155,0.0000700302,0.000039648883,0.000064055654,0.000100664205,0.0000010566218,0.000025763256],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99935937,0.00007465603,0.00018888156,0.0001897053,0.000027953747,0.00015941904],"domain_scores_gemma":[0.99977815,0.000063337946,0.000084029794,0.000051617026,0.000001420151,0.00002143169],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010928769,0.00009586104,0.00012443674,0.000009906161,0.00012004516,0.0000083235145,0.00010420488,0.000111515685,0.00015135971],"category_scores_gemma":[0.0000026013051,0.000035428267,0.000020678432,0.00004804859,0.00013651914,0.0000357519,0.0000703648,0.00014611389,0.000042258907],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000074539503,0.000019405401,0.008141244,0.0000017280013,0.000005742725,6.192698e-8,0.00015235218,0.000005689209,0.9806415,0.00046479056,0.000004956035,0.010555065],"study_design_scores_gemma":[0.0006933584,0.0005182733,0.48666173,0.000026780179,0.000022318312,0.00006689526,0.009556034,0.00026434285,0.47692162,0.014018716,0.010716473,0.0005334541],"about_ca_topic_score_codex":0.00017314088,"about_ca_topic_score_gemma":0.00012333658,"teacher_disagreement_score":0.5037199,"about_ca_system_score_codex":0.000023674882,"about_ca_system_score_gemma":0.000001162924,"threshold_uncertainty_score":0.16572827},"labels":[],"label_agreement":null},{"id":"W2168934650","doi":"10.1111/jfpe.12019","title":"Ultrasound Viscosity Measurements Allow Determination of Gas Volume Fraction in Foamed Gels","year":2013,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Narodowym Centrum Nauki","keywords":"Viscometer; Aeration; Viscosity; Chemistry; Fraction (chemistry); Chromatography; Viscoelasticity; Ultrasonic sensor; Mass fraction; Analytical Chemistry (journal); Volume fraction; Volume (thermodynamics); Materials science; Thermodynamics; Composite material; Organic chemistry","score_opus":0.024909388463351948,"score_gpt":0.22290781537128537,"score_spread":0.19799842690793343,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2168934650","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985473,0.00026221824,0.0007364233,0.000065836895,0.00014519533,0.0001809453,0.0000014700645,0.000011219752,0.00004938059],"genre_scores_gemma":[0.99943495,0.000010108094,0.00040051524,0.000005828158,0.00012895526,0.000011954464,9.637596e-7,0.000001362206,0.000005393762],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989189,0.000029645267,0.00044277048,0.000087436994,0.00037132527,0.00014991855],"domain_scores_gemma":[0.9992304,0.00006021223,0.00035569436,0.00003002548,0.00026767343,0.0000560378],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043810208,0.000095237294,0.00021071451,0.00004931282,0.000024163031,0.00003591424,0.00019666762,0.00007279502,0.000034845187],"category_scores_gemma":[0.00024568936,0.000045191766,0.00006185956,0.00020729931,0.000008204045,0.00054616004,0.000011286646,0.00015943078,0.000002899404],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011853734,0.000065029526,0.0104983235,0.00007119048,0.000019682897,0.0000010340168,0.000106907806,0.00072985707,0.97031426,0.0000015276644,0.000010563994,0.018169783],"study_design_scores_gemma":[0.0005229769,0.0015037474,0.32527995,0.00061044,0.00003073878,0.00013689612,0.00029103277,0.003854802,0.6667627,0.00048078562,0.00021039373,0.0003155317],"about_ca_topic_score_codex":0.000042537555,"about_ca_topic_score_gemma":0.000034666402,"teacher_disagreement_score":0.3147816,"about_ca_system_score_codex":0.00006854791,"about_ca_system_score_gemma":0.000009518641,"threshold_uncertainty_score":0.18428667},"labels":[],"label_agreement":null},{"id":"W2170129382","doi":"10.3168/jds.s0022-0302(04)73502-x","title":"A Study of β-Casein Tertiary Structure by Intramolecular Crosslinking and Mass Spectrometry","year":2004,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":57,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; University of Guelph","keywords":"Intramolecular force; Chemistry; Mass spectrometry; Random coil; Molecule; Protein tertiary structure; Intermolecular force; Matrix-assisted laser desorption/ionization; Stereochemistry; Desorption; Chromatography; Organic chemistry; Circular dichroism; Biochemistry","score_opus":0.012644733559554795,"score_gpt":0.24092693686420366,"score_spread":0.22828220330464888,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2170129382","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998827,0.0005011053,0.000082789404,0.00023507226,0.00015790586,0.00014762476,0.000009383613,0.0000057851016,0.000033331606],"genre_scores_gemma":[0.99901277,0.0000058078617,0.00082834554,0.00005014191,0.00009772097,4.8954155e-7,2.8318973e-7,6.144216e-7,0.000003823788],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984359,0.00005023969,0.0004052727,0.00019388033,0.0007012692,0.00021343553],"domain_scores_gemma":[0.9992547,0.00003735424,0.00039598247,0.000067127214,0.00012481688,0.00011998845],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00080607005,0.00009937431,0.00020848021,0.00005368725,0.00018552985,0.000113633025,0.0005857963,0.00004451388,0.000013807246],"category_scores_gemma":[0.000120501565,0.000037371854,0.000041964657,0.0006809935,0.0002712051,0.00038340886,0.00009234355,0.0002038756,4.5819607e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000012861473,0.000090877475,0.014232843,0.0000039683728,0.000008791348,0.000043927554,0.00032958825,0.000024776076,0.9828991,0.000016344782,0.000012606572,0.0023243101],"study_design_scores_gemma":[0.0014506982,0.006359733,0.27677542,0.00019647734,0.00003550387,0.0010428106,0.0058318637,0.000027162208,0.7029999,0.0047031846,0.0002241542,0.00035309631],"about_ca_topic_score_codex":0.000050154864,"about_ca_topic_score_gemma":0.000024342708,"teacher_disagreement_score":0.2798992,"about_ca_system_score_codex":0.00005326098,"about_ca_system_score_gemma":0.000040481395,"threshold_uncertainty_score":0.152398},"labels":[],"label_agreement":null},{"id":"W2171674022","doi":"10.1016/j.foodchem.2013.04.038","title":"Food proteins: A review on their emulsifying properties using a structure–function approach","year":2013,"lang":"en","type":"review","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":865,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Canadian Dairy Commission","keywords":"Emulsion; Amphiphile; Chemistry; Food protein; Surface tension; Chemical engineering; Interface (matter); Solvent; Materials science; Nanotechnology; Biochemical engineering; Food science; Organic chemistry; Molecule; Polymer; Physics; Thermodynamics","score_opus":0.16770716968638938,"score_gpt":0.26392808319848493,"score_spread":0.09622091351209555,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2171674022","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0024872068,0.99155444,0.000002786174,0.000016603972,0.00018759147,0.0042668963,0.00026047943,0.00019398841,0.0010300033],"genre_scores_gemma":[0.0058799153,0.9899955,0.000097837095,0.00008982579,0.0017083647,0.0016306693,0.00041568498,0.000017291411,0.00016495123],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9967884,0.00023254103,0.0009018176,0.0010084253,0.0005050253,0.000563822],"domain_scores_gemma":[0.99841243,0.000047372916,0.00086879224,0.00039846078,0.000118014315,0.00015493277],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.00025832327,0.0009032473,0.0019212952,0.000015759795,0.00029093033,0.00017720403,0.0009163461,0.000754189,0.00024379448],"category_scores_gemma":[0.00011771144,0.000292052,0.0006867988,0.00046393287,0.00007837518,0.00012517427,0.00024637603,0.0008447274,0.000040072828],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010365634,0.000114288836,3.4036668e-7,0.15750225,0.00038391014,7.730963e-7,0.000015286021,8.5388007e-7,0.031693194,0.000005656585,0.00021580751,0.8100573],"study_design_scores_gemma":[0.00006928838,0.00069933484,2.4300195e-7,0.09335644,0.00033399079,0.000109407505,0.000046923484,0.000009263958,0.006209651,0.00003791462,0.8982284,0.00089913374],"about_ca_topic_score_codex":0.000020331938,"about_ca_topic_score_gemma":0.0000036560393,"teacher_disagreement_score":0.8980126,"about_ca_system_score_codex":0.0002254643,"about_ca_system_score_gemma":0.00007166691,"threshold_uncertainty_score":0.99995315},"labels":[],"label_agreement":null},{"id":"W2172212336","doi":"10.1111/j.1365-2621.2003.tb12320.x","title":"The Effect of Micronization Operational Conditions on the Physicochemical Properties of Navy Beans ( <i>Phaseolus vulgaris</i> L.)","year":2003,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Micronization; Phaseolus; Chemistry; Water content; Moisture; Factorial experiment; Food science; Chromatography; Botany; Mathematics; Particle size; Organic chemistry; Biology; Geotechnical engineering","score_opus":0.01840919428420382,"score_gpt":0.22639874386186198,"score_spread":0.20798954957765817,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2172212336","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99796766,0.00030799213,0.000010430766,0.0008927287,0.0001683942,0.00020645451,0.000010686098,0.000002702695,0.0004329758],"genre_scores_gemma":[0.9998371,0.000008370364,0.000008320377,0.00004663087,0.00007318387,0.000005878993,4.919803e-7,5.227495e-7,0.00001952491],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99859065,0.00020618892,0.00035174022,0.00009800258,0.0006117319,0.00014166649],"domain_scores_gemma":[0.99881303,0.0003513058,0.00037305604,0.000072104776,0.0003490211,0.000041450712],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016343902,0.00007682923,0.00014588406,0.000014481314,0.00045163895,0.000061502054,0.0005569834,0.000028919885,0.000012779198],"category_scores_gemma":[0.00076759944,0.000019062563,0.00008929911,0.00042872602,0.0006723225,0.00017200342,0.00002806365,0.00014221708,0.0000018186865],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025739722,0.000039482402,0.00021806842,0.000003932341,0.000009978909,1.4869825e-7,0.000065918815,0.00006129949,0.99597126,0.003074151,0.00018285778,0.00034713998],"study_design_scores_gemma":[0.000116942225,0.0017165011,0.00056336174,0.000073245115,0.000008218278,0.000023977082,0.00014657697,0.000034023382,0.9965554,0.00022910212,0.00049034477,0.00004230989],"about_ca_topic_score_codex":0.0000064580227,"about_ca_topic_score_gemma":0.000007874778,"teacher_disagreement_score":0.0028450487,"about_ca_system_score_codex":0.000033618733,"about_ca_system_score_gemma":0.0000754337,"threshold_uncertainty_score":0.34736872},"labels":[],"label_agreement":null},{"id":"W2172734873","doi":"10.1007/s11095-015-1818-8","title":"Controlled Release from Zein Matrices: Interplay of Drug Hydrophobicity and pH","year":2015,"lang":"en","type":"article","venue":"Pharmaceutical Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":82,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Newfoundland and Labrador; Foundation for Fundamental Research on Matter; Nederlandse Organisatie voor Wetenschappelijk Onderzoek; Stichting voor Fundamenteel Onderzoek der Materie","keywords":"Excipient; Swelling; Chemistry; Drug delivery; Kinetics; Controlled release; Drug; Dissolution; Isoelectric point; Chromatography; Crystallinity; Dosage form; Extrusion; Liberation; Chemical engineering; Pharmacology; Organic chemistry; Materials science; Biochemistry; In vitro; Crystallography","score_opus":0.18645154520105295,"score_gpt":0.4280847102635932,"score_spread":0.24163316506254023,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2172734873","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99089974,0.0031971892,0.0000040837854,0.0016796931,0.00009947405,0.00067635474,0.00005956445,0.00003599675,0.0033478965],"genre_scores_gemma":[0.9990923,0.00012455942,0.000040259798,0.000080066166,0.00024973348,0.000056912788,0.000009377129,0.0000015307435,0.00034526386],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99690014,0.0009971759,0.00035951802,0.00035431038,0.0009394152,0.00044946434],"domain_scores_gemma":[0.9970871,0.0019092276,0.00006420967,0.00009556523,0.0003020963,0.0005417741],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0031205402,0.00012426033,0.0003651307,0.000034009474,0.00010353825,0.00007218763,0.00045324792,0.00008553489,0.00038738304],"category_scores_gemma":[0.0013240238,0.000046155088,0.000072297684,0.00037242353,0.00031922854,0.000107131105,0.00039072763,0.00047686519,0.000154265],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0037944857,0.0003866516,0.005055124,0.00004343402,0.00007794211,0.00004195054,0.0004858584,0.0000022846036,0.94427073,0.00056007184,0.004477169,0.040804274],"study_design_scores_gemma":[0.017095748,0.002006778,0.0052653295,0.00037908996,0.00010997001,0.000026903845,0.004097844,0.029309697,0.7522674,0.017773535,0.17069048,0.0009772324],"about_ca_topic_score_codex":0.0024095632,"about_ca_topic_score_gemma":0.0001219943,"teacher_disagreement_score":0.19200335,"about_ca_system_score_codex":0.000058873225,"about_ca_system_score_gemma":0.000032941134,"threshold_uncertainty_score":0.4241573},"labels":[],"label_agreement":null},{"id":"W2174263524","doi":"10.5539/jfr.v4n6p124","title":"Increasing the Yield of Soluble Mustard Protein Isolate","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Natural Sciences and Engineering Research Council of Canada; University of Toronto","keywords":"Chemistry; Solubility; Hydrolysis; Isoelectric point; Yield (engineering); Chromatography; Nuclear chemistry; Food science; Enzyme; Biochemistry; Organic chemistry","score_opus":0.30780019313979223,"score_gpt":0.35073085962986245,"score_spread":0.04293066649007021,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2174263524","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9928135,0.0009911024,0.0000040216332,0.0035464177,0.00014380051,0.00032708622,0.000002902771,0.000005293821,0.002165873],"genre_scores_gemma":[0.999088,0.000010128777,0.00010473963,0.0000150230935,0.00050135737,0.000006250381,2.2197847e-7,0.0000010291783,0.00027325004],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9971693,0.0007756349,0.00043951356,0.00009834665,0.0011991726,0.00031798874],"domain_scores_gemma":[0.9979485,0.00048285644,0.00027579785,0.00009060182,0.0010381904,0.00016404912],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.009371046,0.0000725644,0.00020537259,0.00004233229,0.0001628814,0.0000779187,0.00075882184,0.00008502373,0.000047592406],"category_scores_gemma":[0.0018050771,0.00002020369,0.00010730873,0.00046804012,0.0001440948,0.0001600621,0.00019273905,0.00059248053,0.000013837007],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000326274,0.000086975415,0.0006620623,0.000015594851,0.00004270704,0.0000113436545,0.00033524973,0.000006285107,0.98729026,0.00021818109,0.0024907207,0.0085143335],"study_design_scores_gemma":[0.0011243522,0.026603566,0.0064867325,0.0011582065,0.000026577529,0.000848874,0.00990771,0.00012862548,0.8511626,0.01418736,0.08796588,0.0003994721],"about_ca_topic_score_codex":0.0005097583,"about_ca_topic_score_gemma":0.00024201338,"teacher_disagreement_score":0.13612764,"about_ca_system_score_codex":0.000057994206,"about_ca_system_score_gemma":0.00009986103,"threshold_uncertainty_score":0.32478362},"labels":[],"label_agreement":null},{"id":"W2177506817","doi":"10.1122/1.4935127","title":"Rheology of polyphosphate coacervates","year":2015,"lang":"en","type":"article","venue":"Journal of Rheology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rheology; Polyphosphate; Materials science; Coacervate; Polymer science; Composite material; Chemistry; Chromatography; Phosphate; Organic chemistry","score_opus":0.04860186136041816,"score_gpt":0.22952659503035544,"score_spread":0.18092473366993728,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2177506817","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9934665,0.0024473607,0.00009844005,0.0020973345,0.0008486848,0.000071492716,0.0000059589524,0.000009405222,0.0009548357],"genre_scores_gemma":[0.99818313,0.000049694863,0.00035196904,0.00015400797,0.00027381507,0.0000013460639,0.000001799406,7.297392e-7,0.0009834891],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99872845,0.00021465338,0.0005581645,0.00009566208,0.00019753087,0.0002055091],"domain_scores_gemma":[0.9985748,0.00019651015,0.00068916817,0.000050689156,0.00035549628,0.00013334125],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00090318697,0.00009248585,0.00040299122,0.000026481539,0.000026422253,0.0000060587736,0.00039741883,0.00014531505,0.00020623922],"category_scores_gemma":[0.00030418535,0.000032555454,0.000111244866,0.00015293913,0.00017755438,0.00012638574,0.000083738276,0.00015748544,0.000028620594],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011609563,0.0004393251,0.3673358,0.000032548694,0.00030747856,0.0001956659,0.0007189018,0.000082507715,0.47392857,0.08007524,0.019296525,0.056426477],"study_design_scores_gemma":[0.0069379285,0.03977961,0.27051353,0.0003402031,0.00026609958,0.011020106,0.0053883414,0.00094377255,0.36940053,0.053322982,0.24061726,0.0014696326],"about_ca_topic_score_codex":0.00015007718,"about_ca_topic_score_gemma":0.0000677618,"teacher_disagreement_score":0.22132073,"about_ca_system_score_codex":0.000023643048,"about_ca_system_score_gemma":0.00003567598,"threshold_uncertainty_score":0.22581747},"labels":[],"label_agreement":null},{"id":"W2186591664","doi":"10.6703/ijase.2004.2(2).127","title":"Isolation of Yellow Mustard Proteins by a Microfil Tration-based Process","year":2004,"lang":"en","type":"article","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Emulsion; Chemistry; Microfiltration; Chromatography; Protein isolate; Residue (chemistry); Bradford protein assay; Food science; Protein purification; Membrane; Biochemistry","score_opus":0.014067643996124998,"score_gpt":0.21709094447901403,"score_spread":0.20302330048288902,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2186591664","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9946284,0.000045845172,0.0015956515,0.0011510134,0.000036019403,0.000673651,0.00004309172,0.00007023652,0.0017560879],"genre_scores_gemma":[0.99865735,5.4709017e-7,0.0008364918,0.00010233346,0.000050556697,0.00006682858,0.00006921976,6.508851e-7,0.00021605176],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99924594,0.00002905923,0.0002227925,0.00017532505,0.00019272041,0.00013414008],"domain_scores_gemma":[0.99968976,0.00002224651,0.00010809522,0.000043585518,0.00009604531,0.00004026916],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013763629,0.000087800116,0.000114614166,0.000007815027,0.00007013212,0.000021993199,0.00015691528,0.0000787841,0.00016265614],"category_scores_gemma":[0.000026200953,0.00003155304,0.00005031468,0.00021867488,0.000038095626,0.00009880753,0.0000074094974,0.000048038015,0.00001674406],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000016585176,0.00009658553,0.0005304312,0.000017449898,0.0000036524177,2.28417e-7,0.00005706258,0.00006726323,0.99742657,0.00010309052,0.00021296319,0.0014680941],"study_design_scores_gemma":[0.00024897992,0.00042362057,0.0010023635,0.000031589927,0.00000353757,8.767008e-7,0.00023970348,0.00015680409,0.9962468,0.00048156324,0.0010399766,0.00012414307],"about_ca_topic_score_codex":0.00055273745,"about_ca_topic_score_gemma":0.0004918324,"teacher_disagreement_score":0.0040289164,"about_ca_system_score_codex":0.000027153184,"about_ca_system_score_gemma":0.000024261783,"threshold_uncertainty_score":0.17809707},"labels":[],"label_agreement":null},{"id":"W2188675284","doi":"10.1016/j.foodhyd.2015.10.006","title":"Impact of colloidal structure of gastric digesta on in-vitro intestinal digestion of whey protein emulsion gels","year":2015,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":72,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Digestion (alchemy); Chemistry; Emulsion; Chromatography; Whey protein isolate; Globules of fat; Lipid digestion; Whey protein; Food science; Biochemistry; Enzyme; Lipase","score_opus":0.027552439791344075,"score_gpt":0.25374927761280874,"score_spread":0.22619683782146466,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2188675284","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99764884,0.000069251015,0.00000412226,0.000041295167,0.00006454263,0.0014942931,0.00027373468,0.000025404242,0.0003785263],"genre_scores_gemma":[0.99962205,0.0000010314344,0.00015205862,0.0000028336349,0.00008568359,0.000043183958,0.000041895695,0.0000031244144,0.000048112663],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979378,0.00018906064,0.0006679169,0.0003094198,0.0005859105,0.00030989776],"domain_scores_gemma":[0.9988438,0.000085431304,0.0005477309,0.00015196034,0.00022956397,0.00014153837],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028496617,0.00023725054,0.000530668,0.00010069088,0.000035909627,0.0000139465565,0.00041722457,0.00019182016,0.00002780716],"category_scores_gemma":[0.00036770685,0.000101897866,0.00017376608,0.00089674664,0.00010253843,0.00013200929,0.000114670234,0.00020709205,0.0000026339294],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008170765,0.00028107106,0.016348341,0.000039509745,0.000021903776,0.0000014231874,0.00013359434,0.00032860442,0.9787888,0.00005452593,0.00002396643,0.003161218],"study_design_scores_gemma":[0.00076195464,0.01296621,0.10430753,0.00027001472,0.000010547065,0.000013703492,0.00013498022,0.00008355679,0.88055336,0.0006710447,0.000036994148,0.00019009509],"about_ca_topic_score_codex":0.00084591034,"about_ca_topic_score_gemma":0.0002126901,"teacher_disagreement_score":0.0982354,"about_ca_system_score_codex":0.00016839032,"about_ca_system_score_gemma":0.00006611552,"threshold_uncertainty_score":0.41552743},"labels":[],"label_agreement":null},{"id":"W2191999456","doi":"10.1016/j.idairyj.2015.11.008","title":"Combined effect of denatured whey protein concentrate level and fat level in milk on rennet gel properties","year":2015,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":28,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Agropur cooperative; Université Laval; Hôtel-Dieu de Québec","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rennet; Food science; Rheometry; Chemistry; Globules of fat; Whey protein; Whey protein isolate; Milk fat; Coagulation; Syneresis; Factorial experiment; Chromatography; Casein; Polymer; Organic chemistry","score_opus":0.09121395129156909,"score_gpt":0.25943685824737567,"score_spread":0.16822290695580658,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2191999456","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99643993,0.0003262984,0.000005892996,0.0015083286,0.00047994923,0.0003545066,0.00006235423,0.000011861978,0.0008108914],"genre_scores_gemma":[0.99891335,0.000013511419,0.00006717347,0.000059340633,0.00026809392,0.00002055188,0.00001243448,0.0000014847258,0.0006440328],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985368,0.00024983616,0.00036268664,0.00017098023,0.00050069997,0.00017897271],"domain_scores_gemma":[0.99938023,0.0000625461,0.00021592178,0.000039711387,0.00018953207,0.000112045884],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00073544966,0.00013947385,0.00021436348,0.000037702,0.0000553145,0.00009131377,0.0003573597,0.00009435952,0.000030326988],"category_scores_gemma":[0.00033179703,0.000051876916,0.000052338866,0.000082127655,0.0000730776,0.00019120297,0.00007360099,0.00029015532,0.0000098164055],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0023594399,0.00017822294,0.0292907,0.000026801732,0.00009564483,0.00006902009,0.00042112148,0.000056948666,0.93978316,0.0006482644,0.0021728124,0.024897888],"study_design_scores_gemma":[0.009060702,0.008554334,0.20543624,0.002117441,0.000023590554,0.00054023537,0.000748815,0.0016605485,0.7554864,0.004489136,0.011056591,0.0008259149],"about_ca_topic_score_codex":0.0002452094,"about_ca_topic_score_gemma":0.000232963,"teacher_disagreement_score":0.18429668,"about_ca_system_score_codex":0.0001000181,"about_ca_system_score_gemma":0.000020416981,"threshold_uncertainty_score":0.21154793},"labels":[],"label_agreement":null},{"id":"W2211112966","doi":"10.1111/ijfs.13010","title":"Calcium sulphate‐induced soya bean protein tofu‐type gels: influence of denaturation and particle size","year":2015,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":67,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"National Natural Science Foundation of China; Nanjing University; Nanjing Forestry University; University of Guelph","keywords":"Denaturation (fissile materials); Particle size; Chemistry; Calcium; Particle (ecology); Water holding capacity; Chemical engineering; Chromatography; Food science; Nuclear chemistry; Organic chemistry; Physical chemistry","score_opus":0.04618802375574499,"score_gpt":0.289651521717956,"score_spread":0.243463497962211,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2211112966","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9956816,0.00026244484,0.000016643884,0.0034119897,0.0003846534,0.00016501792,0.00000471322,0.000026126156,0.000046853693],"genre_scores_gemma":[0.99962664,0.000006020952,0.00019114454,0.000047989502,0.000107917534,0.0000047720187,3.5733063e-7,9.1130244e-7,0.0000142548515],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983022,0.000044366574,0.0004677267,0.00019674664,0.000777036,0.00021192933],"domain_scores_gemma":[0.99751395,0.00006234489,0.00049956824,0.000074429,0.0017338571,0.00011584323],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010021868,0.00009801752,0.00018071393,0.000118126554,0.00007706009,0.00007149122,0.001058276,0.00011375233,0.000007148163],"category_scores_gemma":[0.001954338,0.00004569037,0.00003562743,0.0008457886,0.00041207732,0.0006223276,0.00020701617,0.00019760145,0.0000042805927],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000058319423,0.000049285365,0.0034037887,0.0000014544813,0.000015181427,0.000009183915,0.00011003573,0.00003983603,0.9829156,0.002291738,0.000008075902,0.011097524],"study_design_scores_gemma":[0.000299463,0.0023208708,0.012474311,0.00006778061,0.000005560116,0.00021232691,0.000563627,0.00007936616,0.9756884,0.0076977345,0.00048351532,0.00010707325],"about_ca_topic_score_codex":0.000048588565,"about_ca_topic_score_gemma":0.0000588321,"teacher_disagreement_score":0.010990451,"about_ca_system_score_codex":0.00010641148,"about_ca_system_score_gemma":0.00012773702,"threshold_uncertainty_score":0.23396663},"labels":[],"label_agreement":null},{"id":"W2241129550","doi":"10.1016/b978-0-9818936-7-9.50006-8","title":"MILK PHOSPHOLIPIDS: A NANOCARRIER SYSTEM FOR DELIVERY OF BIOACTIVE COMPOUNDS","year":2012,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Nutraceutical; Liposome; Nanocarriers; Bioavailability; Chemistry; Phospholipid; Extrusion; Nanotechnology; Drug delivery; Food science; Materials science; Membrane; Biochemistry; Organic chemistry; Biology","score_opus":0.027744131942390164,"score_gpt":0.21730789518232438,"score_spread":0.1895637632399342,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2241129550","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.004368449,0.008108464,0.0000014718362,0.000025343164,0.0012633468,0.0023704967,0.0012338773,0.0001270822,0.98250145],"genre_scores_gemma":[0.46493647,0.000048957427,0.00013285308,0.00006586996,0.0015213388,0.00027817607,0.00012381077,0.000014476903,0.53287804],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.997782,0.000058474852,0.0007331605,0.00052572036,0.00043653903,0.00046409958],"domain_scores_gemma":[0.998297,0.00024398127,0.0007253099,0.00023948573,0.00031217572,0.00018207572],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047644068,0.0005113996,0.0009625538,0.00003625613,0.00019012041,0.000037845726,0.00058795227,0.0006242319,0.00009522859],"category_scores_gemma":[0.000012220901,0.00021692281,0.00059671217,0.000023199822,0.00021358389,0.000064102634,0.0001762762,0.00025369306,0.00008604986],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013227704,0.00001644274,0.000012741674,0.00034281178,0.0002450221,0.0000024110695,0.00013688377,4.643397e-8,0.025404215,0.004856304,0.00015775398,0.9686931],"study_design_scores_gemma":[0.00022495315,0.00044894769,0.000021349282,0.0009262008,0.00016333275,0.000022900735,0.0001334498,0.0000017593596,0.012573562,0.0006459035,0.9843085,0.00052914233],"about_ca_topic_score_codex":0.000015966347,"about_ca_topic_score_gemma":0.00006956676,"teacher_disagreement_score":0.98415077,"about_ca_system_score_codex":0.00019541032,"about_ca_system_score_gemma":0.000040068273,"threshold_uncertainty_score":0.88458556},"labels":[],"label_agreement":null},{"id":"W2252323231","doi":"10.1016/j.idairyj.2016.01.023","title":"Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion","year":2016,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":66,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Canadian Dairy Commission; Ministère de l'Économie, de l’Innovation et des Exportations du Québec","keywords":"Food science; Digestion (alchemy); Lipid digestion; Texture (cosmology); Chemistry; Globules of fat; Composition (language); Postprandial; Chromatography; Biology; Milk fat; Biochemistry; Biotechnology; Enzyme","score_opus":0.014438583980585984,"score_gpt":0.23193602440639538,"score_spread":0.2174974404258094,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2252323231","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953777,0.00006023279,0.00008018994,0.0038552438,0.00015805018,0.00029300497,0.00004469423,0.000028081051,0.00010280806],"genre_scores_gemma":[0.9988817,0.000034542023,0.000012789297,0.00002892332,0.00049132295,0.000020149688,0.000029776127,0.0000025769682,0.0004982431],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99866664,0.00013921046,0.0003461979,0.0002339307,0.00040255737,0.00021147718],"domain_scores_gemma":[0.99938035,0.00011098257,0.00021643737,0.000044369583,0.00013548112,0.00011238044],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013098646,0.0001935873,0.00018755975,0.00004978591,0.00017591582,0.00018286982,0.00022164735,0.00008666921,0.00010741654],"category_scores_gemma":[0.00012884656,0.000057017074,0.000055390552,0.000055718014,0.00006484345,0.00034577443,0.000065885935,0.00025531542,0.0000042279753],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0009935306,0.00014425493,0.087474994,0.0000052115975,0.000036372978,0.000037263173,0.0000935208,0.000015895946,0.8623478,0.000046492685,0.000020016429,0.048784673],"study_design_scores_gemma":[0.0011157965,0.0002628727,0.8769658,0.00060737465,0.000007303359,0.00018006984,0.00013626303,0.00027091734,0.11935926,0.0005050967,0.00037187053,0.00021734776],"about_ca_topic_score_codex":0.00012464514,"about_ca_topic_score_gemma":0.0008607974,"teacher_disagreement_score":0.7894908,"about_ca_system_score_codex":0.00019417198,"about_ca_system_score_gemma":0.000007769758,"threshold_uncertainty_score":0.23250888},"labels":[],"label_agreement":null},{"id":"W2253188120","doi":"10.5539/jfr.v5n1p114","title":"Effect of Sodium Caseinates Addition on the Rheological Properties of Kefir during Gel Formation","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"European Social Fund; European Commission","keywords":"Rheology; Kefir; Rheometer; Chemistry; Fermentation; Syneresis; Sodium Caseinate; Dynamic modulus; Chromatography; Food science; Dynamic mechanical analysis; Chemical engineering; Materials science; Organic chemistry; Polymer; Composite material; Lactic acid","score_opus":0.10991690302669162,"score_gpt":0.29835205979526724,"score_spread":0.18843515676857564,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2253188120","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972464,0.00028156492,0.0000011895238,0.0018875011,0.000050063016,0.00028290015,0.000013208694,0.000004296002,0.00023286801],"genre_scores_gemma":[0.9996953,0.000049772556,0.000002848612,0.0000033867352,0.00016800704,0.000014443592,3.9038946e-7,6.5316993e-7,0.00006522098],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99759334,0.0009883528,0.00038724917,0.0000754965,0.00075830467,0.00019727185],"domain_scores_gemma":[0.9981302,0.0010452686,0.00029679455,0.000059139504,0.00042461412,0.000044009448],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003505681,0.00006951806,0.00019504943,0.000047131514,0.00014579842,0.000018627961,0.00034897888,0.00007466,0.0000878145],"category_scores_gemma":[0.0012835122,0.000013766238,0.00011342479,0.0001892933,0.00019261084,0.00017095821,0.00007769033,0.00021994906,0.000009802776],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006243903,0.000049960727,0.0001622376,0.00006849024,0.000018287657,0.0000032276553,0.000060993265,6.41567e-7,0.98281527,0.00018042166,0.00017046013,0.015845599],"study_design_scores_gemma":[0.0002363894,0.009884591,0.0026122294,0.00052587374,0.000003241609,0.000054788088,0.00012059853,0.0000077337,0.98612946,0.00028066235,0.00010961527,0.000034819335],"about_ca_topic_score_codex":0.00001414165,"about_ca_topic_score_gemma":0.000011231702,"teacher_disagreement_score":0.01581078,"about_ca_system_score_codex":0.000050944815,"about_ca_system_score_gemma":0.000011631732,"threshold_uncertainty_score":0.15365767},"labels":[],"label_agreement":null},{"id":"W2253799983","doi":"10.3168/jds.2015-9917","title":"Short communication: Serum composition of milk subjected to re-equilibration by dialysis at different temperatures, after pH adjustments","year":2016,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Micelle; Casein; Chemistry; Dissociation (chemistry); Skimmed milk; Chromatography; Colloid; Phosphate; Calcium; Composition (language); Turbidity; Whey protein; Food science; Aqueous solution; Biochemistry; Organic chemistry","score_opus":0.017290132649785822,"score_gpt":0.2410618514260374,"score_spread":0.22377171877625157,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2253799983","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99654996,0.00032573356,0.000024522818,0.0025980298,0.00016065045,0.00018486325,0.000074977856,0.000009025963,0.00007223126],"genre_scores_gemma":[0.9994854,0.000041555388,0.00013100277,0.00013307703,0.00007969301,0.000008361595,0.0000063748976,8.270242e-7,0.0001137291],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99822295,0.00016640195,0.0004955385,0.00018464365,0.00073951477,0.00019094405],"domain_scores_gemma":[0.9990057,0.00010305379,0.00029396304,0.00015702852,0.00028256615,0.00015773899],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005801371,0.000109463756,0.00022261351,0.000049660866,0.00019420977,0.000062244115,0.0007387065,0.000050117673,0.00011149957],"category_scores_gemma":[0.0000659314,0.000035520814,0.000088056666,0.0005088474,0.00018120224,0.0006018153,0.0001993083,0.00007831288,0.0000067879155],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000104814164,0.000073476025,0.03147345,0.0000028198751,0.000009395731,0.0000012773331,0.00008530165,0.000001121139,0.9630382,0.0000061750534,0.0010087002,0.0041952883],"study_design_scores_gemma":[0.00013367298,0.0003894905,0.47766006,0.00014525354,0.000011797488,0.000014704127,0.00004620837,0.000005105694,0.52081835,0.000030525553,0.00065549096,0.00008936679],"about_ca_topic_score_codex":0.000015461066,"about_ca_topic_score_gemma":0.00009368785,"teacher_disagreement_score":0.4461866,"about_ca_system_score_codex":0.00017330181,"about_ca_system_score_gemma":0.000018205583,"threshold_uncertainty_score":0.14937241},"labels":[],"label_agreement":null},{"id":"W2263793982","doi":"10.5539/jfr.v5n1p121","title":"Effect of Kefiran and Milk Proteins Addition on the Rheological Behavior of Glucono-delta-Lactone Induced Milk Gels","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"European Social Fund; European Commission","keywords":"Rheology; Food science; Chemistry; Thixotropy; Apparent viscosity; Whey protein; Polysaccharide; Incubation; Chemical engineering; Materials science; Organic chemistry; Biochemistry","score_opus":0.11629235458842692,"score_gpt":0.34020514106706695,"score_spread":0.22391278647864005,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2263793982","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970252,0.00027693124,0.0000015228454,0.0015090003,0.00006402816,0.0008678147,0.000059458416,0.000005187383,0.00019084955],"genre_scores_gemma":[0.9995824,0.00007754814,0.000014435724,0.000009330944,0.00021428696,0.000056615627,0.0000011301495,0.0000015863459,0.00004266935],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9964154,0.0015299787,0.00054291525,0.00017585813,0.0010315301,0.00030433713],"domain_scores_gemma":[0.9966361,0.002288158,0.00039600272,0.00011266357,0.000443924,0.00012313687],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0050957585,0.00012717753,0.00038345865,0.000068934496,0.0001477561,0.000025190586,0.00050308276,0.0001791753,0.0002290656],"category_scores_gemma":[0.0012831053,0.000029989053,0.00015626769,0.00029852867,0.00033932526,0.000114304035,0.00012620623,0.00045642487,0.0000071344093],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000566003,0.00015341297,0.0011169212,0.000022243043,0.00003406257,0.000007616505,0.000040640745,6.171508e-8,0.91796565,0.00020702832,0.00014128089,0.07974511],"study_design_scores_gemma":[0.00055832794,0.030696088,0.022595651,0.00031974076,0.000013057067,0.000046368128,0.00007887402,0.0000010626619,0.94506365,0.00029861578,0.00025889536,0.00006968198],"about_ca_topic_score_codex":0.000055859837,"about_ca_topic_score_gemma":0.0000363752,"teacher_disagreement_score":0.07967542,"about_ca_system_score_codex":0.00005049227,"about_ca_system_score_gemma":0.000030041298,"threshold_uncertainty_score":0.25081077},"labels":[],"label_agreement":null},{"id":"W2269725276","doi":"10.1111/jfq.12190","title":"Preparation of Salad Dressing Emulsions Using Lentil, Chickpea and Pea Protein Isolates: A Response Surface Methodology Study","year":2016,"lang":"en","type":"article","venue":"Journal of Food Quality","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":41,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"","keywords":"Response surface methodology; Emulsion; Yolk; Rheology; Food science; Central composite design; Pea protein; Protein isolate; Mathematics; Food products; Materials science; Chemistry; Chromatography; Composite material; Biochemistry","score_opus":0.24492571663952553,"score_gpt":0.4197671569976808,"score_spread":0.17484144035815527,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2269725276","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99794894,0.0005060562,0.00039506034,0.0005063293,0.000114527014,0.00048191287,0.00002282514,0.000011851203,0.000012500583],"genre_scores_gemma":[0.9976743,0.0000063798025,0.0021793402,0.000007782548,0.00010139841,0.000001688666,2.2603125e-7,0.0000013694389,0.00002755698],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9934516,0.0049005374,0.00095314387,0.00019884402,0.00031757698,0.00017829202],"domain_scores_gemma":[0.9971742,0.0011248002,0.001235465,0.000099294164,0.00027753788,0.00008868079],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.007580765,0.00012759086,0.00044892204,0.000028851737,0.0001556322,0.000036803736,0.0002140729,0.00010360329,0.000016519369],"category_scores_gemma":[0.0013540504,0.000043035525,0.0001116317,0.00017269532,0.00009736995,0.000364203,0.00009344641,0.00013616485,6.166862e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0016126913,0.00021592937,0.0036857133,0.0000144756095,0.00005952621,0.0000019018456,0.0012732851,0.000008118915,0.990128,0.0000404262,0.000005362501,0.0029545627],"study_design_scores_gemma":[0.0029289918,0.023359261,0.28995335,0.0012582695,0.0001563104,0.00025852324,0.01656881,0.00011181617,0.65797436,0.006504196,0.00027983883,0.0006462423],"about_ca_topic_score_codex":0.00014180981,"about_ca_topic_score_gemma":0.00016766578,"teacher_disagreement_score":0.33215362,"about_ca_system_score_codex":0.000048708825,"about_ca_system_score_gemma":0.00003596408,"threshold_uncertainty_score":0.2627357},"labels":[],"label_agreement":null},{"id":"W2300724247","doi":"10.1016/j.ifset.2016.03.004","title":"Effects of thermal and electric fields on soybean trypsin inhibitor protein: A molecular modelling study","year":2016,"lang":"en","type":"article","venue":"Innovative Food Science & Emerging Technologies","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":62,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Ramachandran plot; Molecular dynamics; Antiparallel (mathematics); Electric field; Chemistry; Protein secondary structure; Accessible surface area; Chemical physics; Protein structure; Molecule; Sasa; Work (physics); Trypsin inhibitor; Kunitz STI protease inhibitor; Computational chemistry; Biological system; Crystallography; Trypsin; Thermodynamics; Physics; Biochemistry; Organic chemistry; Enzyme; Biology","score_opus":0.019653260943069534,"score_gpt":0.2382348464110621,"score_spread":0.21858158546799256,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2300724247","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99629116,0.00019108973,0.0005315562,0.0010749378,0.00007147672,0.0013236619,0.0000028524498,0.0003870721,0.00012618129],"genre_scores_gemma":[0.99948967,0.0000036803156,0.00026429532,0.000017821554,0.000022534254,0.00019097544,1.397556e-7,0.000002122485,0.000008769778],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.997972,0.000073916985,0.00034215458,0.00059395545,0.0005560451,0.00046193172],"domain_scores_gemma":[0.99911445,0.00015360175,0.00023905214,0.00017568682,0.00028868203,0.000028522029],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007076263,0.00022578934,0.00027556377,0.00020437325,0.00027883475,0.000051447532,0.00081417686,0.00012861103,0.0000018699849],"category_scores_gemma":[0.0005387761,0.00007986758,0.000034350887,0.0033325779,0.00046374046,0.0002643676,0.00036333248,0.00021012532,0.0000024599813],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002363119,0.00012607327,0.00045694076,0.000011861402,0.000013759574,0.000004534693,0.0001269333,0.000005776041,0.93440324,0.0045197336,0.0000037031596,0.060303792],"study_design_scores_gemma":[0.00023004682,0.0046646097,0.0011685205,0.00018757294,0.000003531427,0.0000014075009,0.0011592015,0.000104801074,0.9888892,0.0033582451,0.000024197569,0.0002086636],"about_ca_topic_score_codex":0.000023307692,"about_ca_topic_score_gemma":0.000006404996,"teacher_disagreement_score":0.060095128,"about_ca_system_score_codex":0.000052882828,"about_ca_system_score_gemma":0.000028414841,"threshold_uncertainty_score":0.32569054},"labels":[],"label_agreement":null},{"id":"W2312272429","doi":"10.1021/jf102580r","title":"Use of Surface Plasmon Resonance (SPR) To Study the Dissociation and Polysaccharide Binding of Casein Micelles and Caseins","year":2010,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Fonterra Co-Operative Group","keywords":"Micelle; Surface plasmon resonance; Dissociation (chemistry); Chemistry; Casein; Polysaccharide; Sodium Caseinate; Biophysics; Chromatography; Nanoparticle; Biochemistry; Organic chemistry; Nanotechnology; Materials science; Aqueous solution; Biology","score_opus":0.026210780921002964,"score_gpt":0.22306575801193693,"score_spread":0.19685497709093397,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2312272429","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985745,0.000623094,5.9626295e-8,0.00053676555,0.000046828307,0.00015528295,0.00005304563,0.000003404684,0.0000070277492],"genre_scores_gemma":[0.9996971,0.00008247048,0.000052979736,0.0000065191653,0.00009831898,0.000001384268,0.0000013347409,6.993833e-7,0.000059217007],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99915683,0.000034864646,0.00035869484,0.00012612215,0.00021020911,0.00011328674],"domain_scores_gemma":[0.9991021,0.00020226915,0.00043830893,0.00003728787,0.00013146177,0.00008858307],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026766778,0.00011307846,0.00023329741,0.000005008436,0.00012521562,0.000052329226,0.0001246965,0.000078559,0.0000046991818],"category_scores_gemma":[0.000108344706,0.00003439763,0.000045255492,0.00013187126,0.000057367655,0.00013122712,0.00008261447,0.00019434778,8.708003e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000028718425,0.00006191862,0.018776571,0.00001610539,0.00003676633,0.000001902644,0.0006247079,0.0000016893559,0.9784702,0.0000026627508,0.000039578306,0.0019391573],"study_design_scores_gemma":[0.00017000956,0.0004899799,0.38635674,0.00006240322,0.000036637633,0.00019557205,0.0051080524,0.0000021093813,0.60737336,0.000008564998,0.00010132864,0.000095228024],"about_ca_topic_score_codex":0.00016285099,"about_ca_topic_score_gemma":0.00030579185,"teacher_disagreement_score":0.37109685,"about_ca_system_score_codex":0.0000090855865,"about_ca_system_score_gemma":0.000004663284,"threshold_uncertainty_score":0.14026947},"labels":[],"label_agreement":null},{"id":"W2315246233","doi":"10.5539/jfr.v5n2p110","title":"Viscoelastic Properties of Kefir as Affected by Milk Protein Addition and Starter Culture Type","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"European Social Fund; European Commission","keywords":"Starter; Kefir; Food science; Whey protein; Fermentation; Chemistry; Rheology; Viscoelasticity; Sodium alginate; Sodium; Materials science; Biology; Lactic acid; Organic chemistry","score_opus":0.06773508050006992,"score_gpt":0.28549268535308897,"score_spread":0.21775760485301904,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2315246233","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.995951,0.0020791118,0.0000016678431,0.0013261053,0.000053093117,0.0003570918,0.000030787396,0.0000067162696,0.00019440777],"genre_scores_gemma":[0.9987572,0.00008241258,0.000019091562,0.000009531695,0.00021802638,0.000011523207,0.0000014241081,0.0000012787332,0.0008995222],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982426,0.00039311164,0.00029234515,0.00012753255,0.00071033154,0.00023404251],"domain_scores_gemma":[0.9988015,0.00009247869,0.00017151711,0.00004853912,0.0007511581,0.0001347778],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000875096,0.00008562495,0.00019000599,0.00003741476,0.00010310136,0.00004451253,0.00023761847,0.00010296603,0.00020353231],"category_scores_gemma":[0.0007694734,0.00002199671,0.000049104747,0.00025311692,0.00016851493,0.0001974317,0.00006688216,0.00023778986,0.000021671529],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00023399544,0.00008315848,0.00004734169,0.000035485024,0.000031622694,0.000003393665,0.0000862516,3.6898545e-8,0.9871288,0.000024357978,0.0047989865,0.007526561],"study_design_scores_gemma":[0.000382648,0.012203088,0.0013649487,0.0009180533,0.0000059227114,0.000060692513,0.00027423073,0.0000014773879,0.9731921,0.0006107646,0.010888589,0.00009748728],"about_ca_topic_score_codex":0.000027031425,"about_ca_topic_score_gemma":0.000036426485,"teacher_disagreement_score":0.013936711,"about_ca_system_score_codex":0.000042166786,"about_ca_system_score_gemma":0.000039549745,"threshold_uncertainty_score":0.2228536},"labels":[],"label_agreement":null},{"id":"W2316896067","doi":"10.1021/jf5023669","title":"Effect of the Biopolymer Mixing Ratio on the Formation of Electrostatically Coupled Whey Protein−κ- and ι-Carrageenan Networks in the Presence and Absence of Oil Droplets","year":2014,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Biopolymer; Whey protein isolate; Emulsion; Chemistry; Chemical engineering; Rheology; Whey protein; Surface tension; Oil droplet; Carrageenan; Polysaccharide; Mixing (physics); Viscoelasticity; Elasticity (physics); Chromatography; Materials science; Organic chemistry; Food science; Polymer; Composite material; Thermodynamics","score_opus":0.005875028373656775,"score_gpt":0.18443041219036607,"score_spread":0.1785553838167093,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2316896067","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99808365,0.0005519707,0.0000040712193,0.0010838731,0.00001602788,0.000168527,0.000003259739,0.0000014577,0.00008714855],"genre_scores_gemma":[0.99981683,0.00006905522,0.0000049843,0.000016100199,0.00007075783,0.0000069520725,9.857815e-7,4.8983424e-7,0.000013844067],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989993,0.00017844503,0.00036796773,0.000082185594,0.00025886187,0.000113239264],"domain_scores_gemma":[0.9989136,0.0004052045,0.00051578163,0.00005077237,0.00008560223,0.000029063842],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007309148,0.000104478684,0.00021431185,0.000003848148,0.000086279004,0.000029877989,0.0002279205,0.00006536365,0.0000021248977],"category_scores_gemma":[0.0001815651,0.000022566777,0.00005559614,0.00013697553,0.00014567509,0.00009000148,0.00004552644,0.00019483673,2.354169e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000047596735,0.00001755105,0.0005697929,0.000117698095,0.0000114668765,1.2832382e-7,0.00020084668,0.000013918772,0.99651736,0.000050382,0.0000135219125,0.0024397282],"study_design_scores_gemma":[0.0003055364,0.001446534,0.03824452,0.0005463666,0.000021785263,0.00009083076,0.00066712353,0.00052086497,0.9579814,0.00008036979,0.000012428518,0.00008221376],"about_ca_topic_score_codex":0.000016470467,"about_ca_topic_score_gemma":0.00001813909,"teacher_disagreement_score":0.03853594,"about_ca_system_score_codex":0.000006532252,"about_ca_system_score_gemma":0.000003813392,"threshold_uncertainty_score":0.09202465},"labels":[],"label_agreement":null},{"id":"W2317596992","doi":"10.1021/jf3045439","title":"Storage Stability and Physical Characteristics of Tea-Polyphenol-Bearing Nanoliposomes Prepared with Milk Fat Globule Membrane Phospholipids","year":2013,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":68,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Polyphenol; Chemistry; Lipid oxidation; Food science; Globules of fat; Membrane; Chromatography; Milk fat; Organic chemistry; Antioxidant; Biochemistry","score_opus":0.010070445673737285,"score_gpt":0.18022960147869338,"score_spread":0.1701591558049561,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2317596992","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987459,0.0005182036,4.2092321e-7,0.00022980005,0.000050477996,0.00017706834,0.000042307853,0.000015760592,0.00022006575],"genre_scores_gemma":[0.9993107,0.00005411934,0.00006892414,0.000009142365,0.00047028897,0.000007148954,0.000008314068,0.0000014664092,0.00006994736],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99876976,0.000032886393,0.0004275269,0.0002146813,0.0003273767,0.00022774849],"domain_scores_gemma":[0.9988856,0.00007652237,0.00050636247,0.000064851614,0.00027791262,0.00018879841],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010805566,0.0002157661,0.00048333424,0.000004854573,0.00010353324,0.00008693184,0.00021126383,0.000107207656,0.000054247375],"category_scores_gemma":[0.000038640675,0.0000682065,0.000095915755,0.0001275217,0.00015039551,0.00027693063,0.00010153333,0.0002169719,8.423154e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000048299324,0.00012228638,0.005186406,0.00012888013,0.000077682074,0.0000012139698,0.00035391405,6.643187e-7,0.9919419,0.000003730037,0.000042430012,0.0020925466],"study_design_scores_gemma":[0.0003249995,0.0008177381,0.2531289,0.00014260548,0.000044182852,0.00020714158,0.0016767061,0.0000061744113,0.7433193,0.000036976508,0.000090974296,0.00020432608],"about_ca_topic_score_codex":0.000062746934,"about_ca_topic_score_gemma":0.000009062816,"teacher_disagreement_score":0.24862266,"about_ca_system_score_codex":0.000032760683,"about_ca_system_score_gemma":0.000008923678,"threshold_uncertainty_score":0.27813804},"labels":[],"label_agreement":null},{"id":"W2319055899","doi":"10.1021/jf103943e","title":"Interaction between Casein Micelles and Whey Protein/κ-Casein Complexes during Renneting of Heat-Treated Reconstituted Skim Milk Powder and Casein Micelle/Serum Mixtures","year":2011,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":54,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Micelle; Chemistry; Casein; Rennet; Skimmed milk; Chromatography; Whey protein; Food science; Organic chemistry; Aqueous solution","score_opus":0.028895792483214257,"score_gpt":0.20721573524254905,"score_spread":0.1783199427593348,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2319055899","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966809,0.0024747602,1.887416e-7,0.00023759557,0.000046112906,0.0002251725,0.00008465114,0.000020157122,0.00023045934],"genre_scores_gemma":[0.99928653,0.00011970825,0.00012672527,0.0000067549054,0.00033370912,0.000005298653,0.000020159028,0.0000022686636,0.00009886733],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984856,0.00008066231,0.0006944095,0.00028407204,0.0001942617,0.00026095228],"domain_scores_gemma":[0.99891347,0.000079952035,0.00055906083,0.000053318432,0.00018828332,0.00020589643],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020422846,0.00028105482,0.0004897711,0.0000221088,0.00023315434,0.00007326454,0.0001581438,0.00020009541,0.000044983426],"category_scores_gemma":[0.000051461997,0.00011264541,0.000106158404,0.00014324443,0.00015688571,0.00026114346,0.0001123274,0.0003220045,5.070965e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000095214564,0.000055408287,0.008680839,0.000187223,0.00012532115,0.000021482216,0.00037328847,6.518779e-7,0.9893478,0.0000017650682,0.00004724528,0.0010637678],"study_design_scores_gemma":[0.0004866399,0.0004819599,0.12012457,0.000520114,0.00007566852,0.0017981685,0.003049936,0.0000019890515,0.87306815,0.000036913883,0.00009797732,0.00025792493],"about_ca_topic_score_codex":0.00045908464,"about_ca_topic_score_gemma":0.0001783675,"teacher_disagreement_score":0.116279654,"about_ca_system_score_codex":0.00003083257,"about_ca_system_score_gemma":0.000008171299,"threshold_uncertainty_score":0.45935467},"labels":[],"label_agreement":null},{"id":"W2319701201","doi":"10.1016/j.foodchem.2016.03.102","title":"Physicochemical characterization of a navy bean (Phaseolus vulgaris) protein fraction produced using a solvent-free method","year":2016,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":79,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; McMaster University; University of Waterloo","funders":"","keywords":"Chemistry; Chromatography; Globulin; Phaseolus; Denaturation (fissile materials); Fraction (chemistry); Solvent; Starch; Biochemistry; Nuclear chemistry; Botany; Biology","score_opus":0.028807609365877146,"score_gpt":0.25028816084086725,"score_spread":0.2214805514749901,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2319701201","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99806297,0.000024147519,0.00068602856,0.0003890052,0.00005288782,0.00041782224,0.00013509658,0.00008098829,0.00015104614],"genre_scores_gemma":[0.9986086,0.0000012337955,0.00048207105,0.000010954116,0.0006029183,0.00007200186,0.00006492404,0.0000031006052,0.00015418761],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99864084,0.000060542763,0.00034153706,0.00040716343,0.00030062872,0.0002493105],"domain_scores_gemma":[0.99917275,0.000039628005,0.00036261516,0.00022145631,0.00012588505,0.000077651835],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022251796,0.00017614114,0.00025443314,0.00000618581,0.000082397324,0.000023261753,0.00037037276,0.00018327816,0.00013591158],"category_scores_gemma":[0.00018659105,0.000071411574,0.00011013971,0.00018535415,0.00004985645,0.00016808104,0.00013520784,0.00010899955,0.000005979569],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000056958874,0.00013173417,0.00006762979,0.00006651438,0.000027652084,6.2235426e-7,0.000017613125,1.142529e-7,0.9890534,0.000008000125,0.000018506833,0.01055121],"study_design_scores_gemma":[0.0002839897,0.00014874949,0.00014336212,0.00019726748,0.000014275939,0.000010057741,0.000027397251,0.00005263288,0.9980972,0.00029517792,0.00054467795,0.00018520594],"about_ca_topic_score_codex":0.00003053627,"about_ca_topic_score_gemma":0.0000028132788,"teacher_disagreement_score":0.010366004,"about_ca_system_score_codex":0.0000867182,"about_ca_system_score_gemma":0.000021521711,"threshold_uncertainty_score":0.29120794},"labels":[],"label_agreement":null},{"id":"W2321710569","doi":"10.1021/jf102307f","title":"Effects of Deamidation on Structure and Functional Properties of Barley Hordein","year":2010,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":62,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Hordein; Deamidation; Chemistry; Solubility; Chromatography; Fourier transform infrared spectroscopy; Hydrolysis; Size-exclusion chromatography; Plant protein; Storage protein; Food science; Chemical engineering; Organic chemistry; Biochemistry; Enzyme","score_opus":0.008084514048971219,"score_gpt":0.1621284332639569,"score_spread":0.15404391921498567,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2321710569","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99896455,0.00058921793,1.6662032e-7,0.00018246309,0.00010323308,0.00007830125,0.000011621668,0.000003908605,0.000066541565],"genre_scores_gemma":[0.999566,0.000026964426,0.000024211868,0.00000715027,0.0003306615,0.0000012905855,0.0000039454394,4.836039e-7,0.000039301045],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99932384,0.000016823038,0.00026984728,0.000093455514,0.00021549866,0.000080517806],"domain_scores_gemma":[0.9993519,0.000051114253,0.00034663177,0.000021615975,0.00016592955,0.00006280935],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007808332,0.00010276498,0.00020019543,0.000005689087,0.000049040373,0.00001838736,0.000084702064,0.000117418786,0.000017583847],"category_scores_gemma":[0.00007083913,0.000029865825,0.000057139525,0.000068291534,0.0000719291,0.000086787455,0.000029667492,0.00020825845,1.1860359e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004371768,0.00003763227,0.00082194334,0.00014816345,0.00003220849,2.8600698e-7,0.000038643873,0.000001661967,0.9964083,0.000023130458,0.000045726334,0.0023986148],"study_design_scores_gemma":[0.00016489264,0.00042425725,0.21174017,0.00010213806,0.00001604632,0.00009401509,0.00012648363,6.351688e-7,0.78714377,0.000059373226,0.00006871442,0.000059524435],"about_ca_topic_score_codex":0.000005998084,"about_ca_topic_score_gemma":0.000008678477,"teacher_disagreement_score":0.21091822,"about_ca_system_score_codex":0.0000058560995,"about_ca_system_score_gemma":0.0000056447475,"threshold_uncertainty_score":0.1217893},"labels":[],"label_agreement":null},{"id":"W2322281622","doi":"10.1017/s0022029913000125","title":"Binding of curcumin to milk proteins increases after static high pressure treatment of skim milk","year":2013,"lang":"en","type":"article","venue":"Journal of Dairy Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Curcumin; Chemistry; Casein; Skimmed milk; Polyphenol; Solubility; Hydrostatic pressure; Micelle; Food science; Biochemistry; Organic chemistry; Antioxidant; Aqueous solution","score_opus":0.07261675342487774,"score_gpt":0.32713628296658437,"score_spread":0.25451952954170665,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2322281622","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99646086,0.0010744978,0.0000029999774,0.0011013985,0.000061009207,0.0010958186,0.000087086504,0.0000049901078,0.00011136231],"genre_scores_gemma":[0.9982804,0.000055903743,0.0004789604,0.000009244403,0.00026291102,0.000115683324,0.0000030371764,0.0000022402076,0.0007916136],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99708277,0.0005522946,0.00067948067,0.0001776412,0.0011248573,0.00038295015],"domain_scores_gemma":[0.9980432,0.00045542023,0.00032252702,0.00012825949,0.0008033019,0.00024733137],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011152553,0.0001345956,0.00044279956,0.00013233733,0.00008453122,0.000052694864,0.00047354872,0.00008916525,0.00075114105],"category_scores_gemma":[0.0003446654,0.000047605838,0.0001487499,0.00051791436,0.0001181645,0.00022103901,0.000121949735,0.00018205385,0.000047760517],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004475964,0.00095597445,0.019688547,0.00014355902,0.00016946121,0.000035032877,0.0006668172,0.00001280119,0.95042205,0.00002546996,0.0019950566,0.025437608],"study_design_scores_gemma":[0.0014137663,0.025638541,0.24816224,0.0013050091,0.00007225397,0.000089389,0.003295385,0.000041388925,0.70084983,0.00093982136,0.01783823,0.00035412647],"about_ca_topic_score_codex":0.0035174247,"about_ca_topic_score_gemma":0.00014220145,"teacher_disagreement_score":0.24957223,"about_ca_system_score_codex":0.0000842056,"about_ca_system_score_gemma":0.00006384298,"threshold_uncertainty_score":0.82244676},"labels":[],"label_agreement":null},{"id":"W2324884869","doi":"10.1021/jf203028n","title":"Lentil and Chickpea Protein-Stabilized Emulsions: Optimization of Emulsion Formulation","year":2011,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":64,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Creaming; Emulsion; Chromatography; Chemistry; Oil droplet; Materials science; Chemical engineering; Food science; Biochemistry","score_opus":0.02409605177232612,"score_gpt":0.19470016298151274,"score_spread":0.17060411120918662,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2324884869","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983085,0.000810763,0.000013544875,0.00011913361,0.00004022255,0.00017791198,0.000012082371,0.0000108853055,0.0005069861],"genre_scores_gemma":[0.9989038,0.00009980371,0.0007698834,0.000004629695,0.00013919167,0.000004302999,0.0000098639275,8.3659074e-7,0.00006765481],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990362,0.000031085397,0.0004667581,0.00013070714,0.00021367361,0.00012160588],"domain_scores_gemma":[0.99905586,0.00002701793,0.00055019057,0.000033730998,0.00023555761,0.000097633325],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015059198,0.00012830518,0.00023750342,0.000008195345,0.00009563096,0.000024588608,0.000120564684,0.00012334855,0.00006690303],"category_scores_gemma":[0.000050396433,0.000042201773,0.00008449834,0.00012052244,0.00004362697,0.0002684534,0.000059347938,0.00012755369,2.4894584e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000058547175,0.00007414055,0.00088479975,0.0000657413,0.000026393942,4.8168863e-7,0.00019216443,0.00001458667,0.99579185,0.00001985945,0.000018013025,0.0028534005],"study_design_scores_gemma":[0.0006969219,0.0011471572,0.10967255,0.0003407242,0.000050879156,0.00023305944,0.0017908707,0.00006587524,0.8853156,0.00030480826,0.00013897565,0.0002425575],"about_ca_topic_score_codex":0.000011440874,"about_ca_topic_score_gemma":0.000004641011,"teacher_disagreement_score":0.11047625,"about_ca_system_score_codex":0.000014708246,"about_ca_system_score_gemma":0.0000035281405,"threshold_uncertainty_score":0.17209384},"labels":[],"label_agreement":null},{"id":"W2325225070","doi":"10.2174/2212798406666140131122337","title":"A Sialic Acid Assay in Isolation and Purification of Bovine .&amp;#954;-Casein Glycomacropeptide: A Review","year":2014,"lang":"en","type":"review","venue":"Recent Patents on Food Nutrition & Agriculture","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Sialic acid; Isolation (microbiology); Casein; Chemistry; Biochemistry; Chromatography; Biology; Microbiology","score_opus":0.07971179177222215,"score_gpt":0.29405005506820453,"score_spread":0.21433826329598238,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2325225070","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.001039086,0.9927032,0.000004035664,0.0007171743,0.00019095415,0.004581055,0.0004967044,0.00007692349,0.00019088821],"genre_scores_gemma":[0.0021699765,0.9916674,0.00007187705,0.00012622657,0.00037296565,0.0008466816,0.0046490673,0.00000723761,0.00008854947],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9952713,0.0013148738,0.0015459871,0.00085720647,0.00061716075,0.00039344226],"domain_scores_gemma":[0.9977284,0.00016859647,0.0014237199,0.00024045314,0.00027781047,0.0001610272],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0009660179,0.000640148,0.0019676846,0.00008954702,0.00012017641,0.00007563475,0.00044865193,0.00070964056,0.00009166988],"category_scores_gemma":[0.00024740718,0.00024524282,0.00041943125,0.0012965607,0.00004607768,0.00016310213,0.00008970556,0.00054915197,0.00009589722],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000054744618,0.0008623081,0.000012859486,0.030617356,0.0000848763,0.000002554325,0.000012591617,1.1007945e-7,0.0040441654,0.00012298777,0.005426281,0.9587592],"study_design_scores_gemma":[0.00030548967,0.00092837506,0.0001371881,0.07213723,0.00018783976,0.00004918445,0.000011607101,6.908333e-7,0.00010976989,0.000038348204,0.9256336,0.00046064402],"about_ca_topic_score_codex":0.00003708211,"about_ca_topic_score_gemma":0.00022234899,"teacher_disagreement_score":0.9582985,"about_ca_system_score_codex":0.00020180654,"about_ca_system_score_gemma":0.000015580172,"threshold_uncertainty_score":1},"labels":[],"label_agreement":null},{"id":"W2326261440","doi":"10.1021/ie4002662","title":"Water Removal from Ethanol Vapor by Adsorption on Canola Meal after Protein Extraction","year":2013,"lang":"en","type":"article","venue":"Industrial & Engineering Chemistry Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Adsorption; Canola; Chemistry; Extraction (chemistry); Ethanol; Chromatography; Water vapor; Mass transfer; Vapor pressure; Organic chemistry; Food science","score_opus":0.07145907381977476,"score_gpt":0.28024760685823547,"score_spread":0.2087885330384607,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2326261440","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972969,0.00006245222,7.837254e-7,0.0008388954,0.0001905869,0.0008182936,0.00006868363,0.00013107927,0.0005923208],"genre_scores_gemma":[0.9938421,0.0000023380167,0.0000073136944,0.0000071392187,0.002608852,0.0006986397,0.00015969464,0.000005525147,0.002668363],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99764264,0.000110293295,0.0002980284,0.000474745,0.0008145569,0.0006597334],"domain_scores_gemma":[0.9993068,0.0001438981,0.00004072175,0.0001610664,0.00014146921,0.0002060602],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0006358501,0.0002092155,0.0001891011,0.000019132116,0.000098980345,0.00020752764,0.00036183817,0.00057050266,0.0022166898],"category_scores_gemma":[0.0002369769,0.00009206637,0.00007060733,0.00021067286,0.000043244625,0.00017937667,0.000107600994,0.0011506928,0.00035699358],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000084547006,0.000062238534,0.00003739264,0.000009741691,0.000016255477,0.000013125805,0.000021714271,0.000018670731,0.9895158,5.1973296e-7,0.001615794,0.008604207],"study_design_scores_gemma":[0.00024264153,0.00013710702,0.00015637407,0.00010663298,0.000002420368,0.000007828065,0.000034001485,0.00017828491,0.9687413,0.000022739321,0.030166067,0.00020457846],"about_ca_topic_score_codex":0.003182939,"about_ca_topic_score_gemma":0.000010206186,"teacher_disagreement_score":0.028550275,"about_ca_system_score_codex":0.00025395,"about_ca_system_score_gemma":0.000018879715,"threshold_uncertainty_score":0.99869543},"labels":[],"label_agreement":null},{"id":"W2329284157","doi":"10.1021/jf400305z","title":"Charge Compensation, Phase Diagram, and Protein Aggregation in Soy Protein–Gum Arabic Complex Formation","year":2013,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":38,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Ionic strength; Phase diagram; Analytical Chemistry (journal); Turbidity; Turbidimetry; Phase (matter); Ternary operation; Chromatography; Aqueous solution; Physical chemistry; Organic chemistry","score_opus":0.022883033328441917,"score_gpt":0.21329968462614238,"score_spread":0.19041665129770047,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2329284157","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99687624,0.00047092687,0.0000037152458,0.0017315579,0.000023320208,0.00063898845,0.0000124089975,0.000015981974,0.00022686023],"genre_scores_gemma":[0.99931055,0.000027456044,0.00008644048,0.000024064295,0.00033032746,0.00005455804,0.000041512347,9.5345393e-7,0.00012415719],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99878836,0.000051664843,0.0005489056,0.00015418834,0.00025416873,0.00020268645],"domain_scores_gemma":[0.999055,0.000024973106,0.0005149981,0.000033791064,0.00023872856,0.00013245942],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002053051,0.00017037154,0.00026244507,0.000012817597,0.00012828328,0.00015130683,0.00013952988,0.000120327444,0.00009712878],"category_scores_gemma":[0.000050761093,0.000060837217,0.00006031405,0.00016502736,0.000052302188,0.00067229825,0.000042300988,0.00021336752,0.000004703923],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000015199244,0.00009928537,0.00031683996,0.00007741671,0.000012451073,9.1853116e-7,0.000117743875,7.839589e-7,0.9810607,0.000022785127,0.00018401527,0.018091904],"study_design_scores_gemma":[0.002378352,0.0016341796,0.19976531,0.0006595589,0.00002257278,0.00058083364,0.0019140393,0.0002834877,0.78985566,0.0009361794,0.0014109446,0.0005588635],"about_ca_topic_score_codex":0.000036223493,"about_ca_topic_score_gemma":0.000026244987,"teacher_disagreement_score":0.19944848,"about_ca_system_score_codex":0.00004707402,"about_ca_system_score_gemma":0.000005683019,"threshold_uncertainty_score":0.24808697},"labels":[],"label_agreement":null},{"id":"W2332243313","doi":"10.1021/la502733v","title":"Influence of Emulsifier Concentration on Nanoemulsion Gelation","year":2014,"lang":"en","type":"article","venue":"Langmuir","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":65,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation","keywords":"Chemistry; Chemical engineering; Chromatography; Engineering","score_opus":0.014440083810383355,"score_gpt":0.21499859489458564,"score_spread":0.20055851108420228,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2332243313","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99607265,0.000014090566,0.000008318174,0.00022631927,0.0000423773,0.0001183094,0.000005157136,0.000032503256,0.0034802696],"genre_scores_gemma":[0.99963003,0.0000012442943,0.000014729836,0.000107320135,0.00011905131,0.0000064640953,0.000018459565,3.7426116e-7,0.00010229861],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9994651,0.00006620859,0.00012780762,0.00010908472,0.00014577972,0.000086034765],"domain_scores_gemma":[0.9997521,0.000065320586,0.00008379467,0.000038890423,0.000039637758,0.000020236397],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013273877,0.00005148317,0.00007804012,0.0000038926987,0.000055435205,0.0000092250375,0.00009288191,0.00005663721,0.00003365115],"category_scores_gemma":[0.000050401155,0.000018851759,0.000024097784,0.00008519853,0.00001983818,0.00006395564,0.000013287517,0.000037872323,0.00007097918],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000014507538,0.000022392429,0.008528008,0.0000063980992,0.0000021562964,1.5305706e-7,0.00007659429,0.00018533313,0.9650361,0.0037071635,0.00013752842,0.022283658],"study_design_scores_gemma":[0.00013789623,0.00036994417,0.80225587,0.00004748893,0.0000031241552,0.0000010607079,0.00002867314,0.00053773826,0.17857681,0.00063381,0.017293945,0.0001136202],"about_ca_topic_score_codex":0.00007559973,"about_ca_topic_score_gemma":0.0000265587,"teacher_disagreement_score":0.7937279,"about_ca_system_score_codex":0.00000995553,"about_ca_system_score_gemma":9.0072024e-7,"threshold_uncertainty_score":0.09123174},"labels":[],"label_agreement":null},{"id":"W2332573263","doi":"10.1021/jf204810m","title":"Nonionic Surfactant and Interfacial Structure Impact Crystallinity and Stability of β-Carotene Loaded Lipid Nanodispersions","year":2012,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":69,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Pulmonary surfactant; Poloxamer; Solid lipid nanoparticle; Chromatography; Crystallinity; Palm stearin; Chemistry; Emulsion; Poloxamer 407; Canola; Materials science; Tripalmitin; Particle size; Chemical engineering; Food science; Polymer; Organic chemistry; Crystallography; Palm oil; Biochemistry; Copolymer","score_opus":0.018712597719454525,"score_gpt":0.21768411138295013,"score_spread":0.1989715136634956,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2332573263","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971077,0.0022844153,3.4426682e-7,0.00021519381,0.00008551948,0.000101083206,0.00015677747,0.000006710613,0.000042263877],"genre_scores_gemma":[0.999418,0.000114995906,0.000034508772,0.000005744163,0.0004097963,6.6184697e-7,0.000009656432,8.237322e-7,0.0000057971383],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989259,0.000052128118,0.00042443423,0.00014215955,0.00022029888,0.00023507375],"domain_scores_gemma":[0.99902534,0.00008206178,0.00040553155,0.000041075895,0.0001622354,0.0002837357],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023568646,0.00018802885,0.00037226998,0.000005625037,0.00012225188,0.000045020864,0.0001304009,0.00016817254,0.000095462114],"category_scores_gemma":[0.0000687533,0.00005807408,0.00011745949,0.00009953856,0.00013851977,0.00027014725,0.00011451015,0.0002717997,1.4410081e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005624666,0.00005854519,0.020259988,0.000060151575,0.00006399814,2.9801404e-7,0.0002607245,4.7238478e-7,0.9782405,0.0000018634353,0.000028130988,0.00096906873],"study_design_scores_gemma":[0.00027207556,0.0005618153,0.42821446,0.00007011392,0.000038507853,0.0004309316,0.0017160479,8.666163e-7,0.5684317,0.000030528063,0.00008172185,0.00015129124],"about_ca_topic_score_codex":0.000034823304,"about_ca_topic_score_gemma":0.000019762014,"teacher_disagreement_score":0.40980887,"about_ca_system_score_codex":0.00003859154,"about_ca_system_score_gemma":0.000010450382,"threshold_uncertainty_score":0.23681924},"labels":[],"label_agreement":null},{"id":"W2333048263","doi":"10.1021/jf010309h","title":"Stabilization of Oil-in-Water Emulsions by β-Lactoglobulin−Polyethylene Glycol Conjugates","year":2002,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Polyethylene glycol; Emulsion; Beta-lactoglobulin; Chemistry; PEG ratio; Zeta potential; Chromatography; BETA (programming language); Conjugate; Conjugated system; Whey protein; Biochemistry; Organic chemistry; Materials science; Polymer; Nanoparticle; Nanotechnology","score_opus":0.013333787603075384,"score_gpt":0.18271230489505186,"score_spread":0.16937851729197648,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2333048263","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9956805,0.0024322125,2.761613e-7,0.0011053787,0.000060817587,0.00005708428,0.000033228196,0.000008837548,0.0006216678],"genre_scores_gemma":[0.99900275,0.0003749383,0.000016908232,0.000020243668,0.0001903658,0.0000035034989,0.000016677628,8.565981e-7,0.0003737549],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988102,0.000036152476,0.00055444293,0.00014310956,0.00025321098,0.00020292599],"domain_scores_gemma":[0.9993164,0.000064065985,0.0003039752,0.000036240483,0.00016549666,0.00011383253],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013073154,0.00014830139,0.00029757505,0.000007248431,0.00006552994,0.000034278157,0.00019316422,0.00014123712,0.00029503345],"category_scores_gemma":[0.000041119187,0.00004369056,0.00010208641,0.00014107257,0.000059974616,0.00017117748,0.000049146525,0.00017995821,0.0000025529146],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000014181402,0.0001263994,0.001368896,0.00004516847,0.000021794849,0.0000013109953,0.00014685215,0.0000051898487,0.99534494,0.0000018597144,0.0006844387,0.002238982],"study_design_scores_gemma":[0.00039136878,0.00046195692,0.008386543,0.00011743255,0.000016831284,0.00012694705,0.0009822759,0.0000068552063,0.987536,0.00003690286,0.0017737915,0.00016310417],"about_ca_topic_score_codex":0.00001572962,"about_ca_topic_score_gemma":0.000015618056,"teacher_disagreement_score":0.007808936,"about_ca_system_score_codex":0.000029683712,"about_ca_system_score_gemma":0.0000019773327,"threshold_uncertainty_score":0.32304093},"labels":[],"label_agreement":null},{"id":"W2333595309","doi":"10.1021/acs.jafc.5b00858","title":"Protein–Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration","year":2015,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":34,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Whey protein isolate; Emulsion; Chemistry; Whey protein; Fish oil; Gelatin; Particle size; Viscosity; Oil droplet; Chromatography; Hexanal; Chemical engineering; Materials science; Fish <Actinopterygii>; Organic chemistry","score_opus":0.016939103898903192,"score_gpt":0.2121483928165381,"score_spread":0.19520928891763492,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2333595309","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980695,0.00068602554,0.000001110563,0.0008794186,0.00004093813,0.00022977879,0.00002386796,0.0000043764367,0.00006497701],"genre_scores_gemma":[0.99952155,0.000023680948,0.00006434092,0.000006000043,0.00018471786,0.000023234481,0.000013344005,9.692699e-7,0.00016215244],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989447,0.00006347696,0.0004993341,0.00012460064,0.00021519934,0.00015271315],"domain_scores_gemma":[0.99910784,0.00009833266,0.0004217359,0.000037298167,0.00025314605,0.00008167278],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004398016,0.00013677758,0.00029300954,0.000005392991,0.00006769923,0.00003017104,0.0001356446,0.0001211944,0.0000067256537],"category_scores_gemma":[0.00012795159,0.000036529476,0.000095309326,0.00007903959,0.000069366186,0.00015029892,0.00004062215,0.0001381869,1.4929904e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013294867,0.000030358891,0.0009198799,0.00013459024,0.0000293544,3.162093e-7,0.00021487217,0.000016479738,0.994658,0.0000027062954,0.00004897697,0.0038115003],"study_design_scores_gemma":[0.0009235495,0.000872506,0.01552592,0.00025625873,0.000029849582,0.00004092551,0.0005622027,0.00003692655,0.9814343,0.000029616001,0.00018997083,0.00009799713],"about_ca_topic_score_codex":0.000033029897,"about_ca_topic_score_gemma":0.00003231845,"teacher_disagreement_score":0.014606041,"about_ca_system_score_codex":0.00002408465,"about_ca_system_score_gemma":0.0000066132047,"threshold_uncertainty_score":0.14896289},"labels":[],"label_agreement":null},{"id":"W2339142837","doi":"10.1039/c6fo00230g","title":"Designing food delivery systems: challenges related to the in vitro methods employed to determine the fate of bioactives in the gut","year":2016,"lang":"en","type":"review","venue":"Food & Function","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Canada Research Chairs; Dairy Farmers of Ontario; University of Guelph; Fundación Alfonso Martín Escudero","keywords":"In vitro; Biochemical engineering; Biotechnology; Computational biology; Biology; Chemistry; Risk analysis (engineering); Business; Computer science; Data science; Engineering; Biochemistry","score_opus":0.16282719665205356,"score_gpt":0.328985707551253,"score_spread":0.16615851089919945,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2339142837","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.007039059,0.9867834,0.000109522334,0.00076566084,0.0007779001,0.004177437,0.00007048782,0.00004693173,0.00022962723],"genre_scores_gemma":[0.42563164,0.57138926,0.00012420113,0.00007117963,0.00044298303,0.0022706685,0.000022224234,0.000010605305,0.000037209807],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99331635,0.0044792513,0.00090780633,0.00054533436,0.00036440117,0.00038686584],"domain_scores_gemma":[0.99675333,0.002251472,0.0005146122,0.00034271245,0.0000866536,0.000051224168],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0042447806,0.00038954156,0.000957903,0.00010220375,0.00017503074,0.00007174496,0.0010430466,0.0003213329,0.000007431671],"category_scores_gemma":[0.00036512694,0.000089245026,0.000287472,0.0010148501,0.000052071147,0.00010476542,0.00019478596,0.00039170508,0.000041059568],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019191888,0.000033261378,0.0000019297095,0.00038123757,0.000115134375,9.095753e-7,0.00052629114,0.0000044260846,0.004115737,0.00007400834,0.000017292214,0.99453783],"study_design_scores_gemma":[0.00022679151,0.015018141,0.00058836065,0.011494777,0.00026859454,0.000053340005,0.004656714,0.000008342776,0.00054679083,0.0002156496,0.9662735,0.0006489948],"about_ca_topic_score_codex":0.00016908819,"about_ca_topic_score_gemma":0.00063340133,"teacher_disagreement_score":0.99388885,"about_ca_system_score_codex":0.00013134992,"about_ca_system_score_gemma":0.000026559845,"threshold_uncertainty_score":0.36393067},"labels":[],"label_agreement":null},{"id":"W2340620145","doi":"10.1016/j.foodhyd.2016.04.016","title":"Colloidal properties of casein micelles suspensions as a function of pH during concentration by osmotic stressing","year":2016,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Micelle; Casein; Colloid; Skimmed milk; Rheology; Dissociation (chemistry); Chromatography; Permeation; Chemical engineering; Food science; Biochemistry; Aqueous solution; Organic chemistry; Thermodynamics; Membrane","score_opus":0.018441648278495298,"score_gpt":0.1936705783042019,"score_spread":0.1752289300257066,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2340620145","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997833,0.00054220285,0.000005898098,0.00019985613,0.00012003658,0.00071775826,0.000053627708,0.00004507921,0.00048254157],"genre_scores_gemma":[0.9992021,0.000011842073,0.000011406097,0.000010123711,0.00007296468,0.000057612626,0.000008034626,0.0000021788835,0.0006237698],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986832,0.0001107552,0.000419084,0.00025057106,0.00030111964,0.00023527352],"domain_scores_gemma":[0.9993908,0.000065099084,0.00028146637,0.00008428043,0.00010991189,0.000068449466],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012692128,0.00014547334,0.0002548028,0.000016008422,0.0001664318,0.000021920421,0.00016803187,0.00010993957,0.00009898003],"category_scores_gemma":[0.00008448876,0.00005258752,0.0000896043,0.00021672706,0.00012690917,0.00017568868,0.00006115566,0.000052920386,0.000012945101],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013942741,0.0000911624,0.001344259,0.000035546567,0.000030821106,7.1553313e-7,0.00007954211,0.0000050822,0.99591833,0.000064522974,0.00007115897,0.0022194234],"study_design_scores_gemma":[0.000463424,0.0011720213,0.0018314763,0.00035809056,0.000021349791,0.000007377444,0.00053748285,0.000019756051,0.99485475,0.000088206565,0.00050316186,0.0001428786],"about_ca_topic_score_codex":0.00026883508,"about_ca_topic_score_gemma":0.0003936768,"teacher_disagreement_score":0.0020765448,"about_ca_system_score_codex":0.000052679945,"about_ca_system_score_gemma":0.00002403963,"threshold_uncertainty_score":0.21444567},"labels":[],"label_agreement":null},{"id":"W2346470463","doi":"10.1007/s00217-016-2690-4","title":"Effect of genotype and environment on the surface characteristics and functionality of air-classified faba bean protein concentrates","year":2016,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":42,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Saskatchewan Pulse Growers; Western Grains Research Foundation; Ministry of Agriculture - Saskatchewan; University of Saskatchewan","keywords":"Environmental science; Genotype; Surface protein; Food science; Biology; Biochemistry; Gene","score_opus":0.045958181371346815,"score_gpt":0.2485188825599829,"score_spread":0.20256070118863606,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2346470463","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99552304,0.00042515772,0.0000016059108,0.003067385,0.000011277884,0.00050992955,0.000059345093,0.000018860293,0.00038337603],"genre_scores_gemma":[0.9996927,0.00014557327,0.0000053559415,0.0000046297982,0.000018892846,0.0000099107165,0.0000021635778,0.0000014565595,0.00011931964],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986343,0.0005978809,0.0001588456,0.00022773376,0.00018680953,0.0001944304],"domain_scores_gemma":[0.999267,0.0004626788,0.00007784612,0.00010109124,0.0000459583,0.000045468347],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001410147,0.0000858604,0.00015208306,0.000018023835,0.00013028721,0.000009549553,0.00016349604,0.000060304807,0.000023253073],"category_scores_gemma":[0.00026213904,0.000024695386,0.00001247513,0.00010809572,0.0010368157,0.000020448017,0.00024511115,0.00014717186,0.000008131137],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013381522,0.000031387386,0.006643707,0.000026800573,0.00002153775,0.0000020384807,0.000011410784,1.0960068e-8,0.9078518,0.0045646713,0.00002407903,0.08068871],"study_design_scores_gemma":[0.00052836275,0.020413285,0.09208933,0.00015818962,0.000006299419,0.000011182587,0.00013056252,0.000004096138,0.8765814,0.0019649616,0.007971671,0.00014065833],"about_ca_topic_score_codex":0.000011384403,"about_ca_topic_score_gemma":0.0000054746097,"teacher_disagreement_score":0.08544563,"about_ca_system_score_codex":0.000009458884,"about_ca_system_score_gemma":0.0000035411767,"threshold_uncertainty_score":0.38201904},"labels":[],"label_agreement":null},{"id":"W2346702600","doi":"10.1016/j.cis.2016.04.006","title":"Formation and functional properties of protein–polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels","year":2016,"lang":"en","type":"review","venue":"Advances in Colloid and Interface Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":325,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Self-healing hydrogels; Polysaccharide; Chemistry; Biophysics; Chemical engineering; Nanotechnology; Materials science; Polymer chemistry; Biochemistry; Biology","score_opus":0.049610226605879035,"score_gpt":0.3115101032822304,"score_spread":0.26189987667635134,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2346702600","genre_codex":"review","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.22826016,0.7678874,0.0000706504,0.000101292746,0.0001023004,0.0034614308,0.000036366193,0.000026944988,0.00005345537],"genre_scores_gemma":[0.65122557,0.3473926,0.00018158375,0.000017056145,0.00004421762,0.0009231157,0.0000014890181,0.0000041348894,0.0002102636],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99670565,0.00018210616,0.0011506695,0.00080323464,0.00056897826,0.0005893321],"domain_scores_gemma":[0.9988936,0.00013152741,0.00057619245,0.00014739102,0.00010165849,0.00014961221],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011511502,0.0004067045,0.001152849,0.00023988869,0.00018105493,0.00013799874,0.0006175365,0.00014536829,0.000021711005],"category_scores_gemma":[0.00040913298,0.00015185894,0.00006898136,0.0015094492,0.0005045484,0.0014869185,0.0003523072,0.00027946886,0.000012851141],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007543473,0.000046238438,0.000025652991,0.0013897048,0.0000045393044,6.872214e-7,0.000141866,0.0000038149383,0.50690883,0.00009195162,0.0000021434894,0.4913091],"study_design_scores_gemma":[0.00054039643,0.0025037054,0.000034816985,0.071105726,0.000032507403,0.00009971192,0.0007541219,0.00024389305,0.61303395,0.0006594631,0.30970603,0.0012856663],"about_ca_topic_score_codex":0.0001178399,"about_ca_topic_score_gemma":0.0010389,"teacher_disagreement_score":0.49002346,"about_ca_system_score_codex":0.00024952207,"about_ca_system_score_gemma":0.00016505922,"threshold_uncertainty_score":0.6192628},"labels":[],"label_agreement":null},{"id":"W2346852414","doi":"10.1039/c6fo00228e","title":"The formation and breakdown of structured clots from whole milk during gastric digestion","year":2016,"lang":"en","type":"article","venue":"Food & Function","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":123,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Digestion (alchemy); Chemistry; Food science; Biophysics; Chromatography; Biology","score_opus":0.011245343536441268,"score_gpt":0.1700954164954377,"score_spread":0.15885007295899642,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2346852414","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986035,0.000304821,0.000096042604,0.0003873181,0.00026195523,0.00018720099,0.000056555666,0.000038001544,0.000064593514],"genre_scores_gemma":[0.99966604,0.000026419839,0.000009550837,0.0000058478095,0.00022337316,0.00001581781,0.000020899735,6.4295546e-7,0.000031384563],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9993776,0.000059879112,0.0001713036,0.0001280339,0.0001486759,0.00011449348],"domain_scores_gemma":[0.9996454,0.00009002163,0.00013592972,0.000054177675,0.00004568253,0.000028794186],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011017592,0.00007028812,0.00007376722,0.000008554159,0.00020568348,0.000030828138,0.00007417703,0.000060292616,0.000018755067],"category_scores_gemma":[0.00004251244,0.000019250185,0.000028784058,0.00010030707,0.000030508874,0.00021915098,0.000031848616,0.0000361386,0.0000106632115],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00034227874,0.0000056360745,0.0025193873,0.0000035479588,0.000009858956,5.2111172e-8,0.000025567007,8.4260836e-7,0.83757013,0.000056598023,0.000024730756,0.15944137],"study_design_scores_gemma":[0.00029657685,0.002543644,0.9362076,0.00005521072,0.000013965505,0.000007688115,0.00015108312,0.000016230508,0.054272972,0.0019907267,0.0043548536,0.000089459194],"about_ca_topic_score_codex":0.000090805486,"about_ca_topic_score_gemma":0.00042077145,"teacher_disagreement_score":0.9336882,"about_ca_system_score_codex":0.000025355508,"about_ca_system_score_gemma":0.0000019854076,"threshold_uncertainty_score":0.15819718},"labels":[],"label_agreement":null},{"id":"W2352424018","doi":"","title":"Optimization of Physical Force-Assisted Alkaline Extraction of Rice Bran Protein","year":2014,"lang":"en","type":"article","venue":"Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Science North","funders":"","keywords":"Extraction (chemistry); Yield (engineering); Ultrasonic sensor; Bran; Chromatography; Sonication; Colloid; Protein purification; Solvent; Chemistry; Materials science; Biochemistry; Organic chemistry; Metallurgy","score_opus":0.026313367268213855,"score_gpt":0.25169823476541925,"score_spread":0.2253848674972054,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2352424018","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.995692,0.000011704502,0.0019444636,0.000106121166,0.00007212774,0.00033966187,0.000010712563,0.00003316772,0.0017900175],"genre_scores_gemma":[0.99877137,3.4830677e-7,0.0010266455,0.00000914178,0.00009843267,0.000017922981,0.000004654404,6.5308797e-7,0.00007082595],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987434,0.000076108416,0.00024373241,0.00025743217,0.0004973226,0.00018198027],"domain_scores_gemma":[0.9992682,0.00007753407,0.00028145526,0.00010130006,0.00021107506,0.000060444287],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00066880375,0.00008331481,0.00016826764,0.000027364704,0.000130325,0.000023086463,0.00041881934,0.000043503547,0.000019911244],"category_scores_gemma":[0.00026622653,0.00003454645,0.00005793592,0.0008927319,0.00026402468,0.00029095737,0.000063724205,0.000057678324,0.0000052594582],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000012704102,0.00008831963,0.000043228254,0.000016940043,0.0000020489751,4.377467e-8,0.000045839228,0.00060748856,0.99164015,0.0008557849,0.0000036582105,0.006683788],"study_design_scores_gemma":[0.00013972126,0.0019922347,0.010286948,0.00006261845,0.000006039422,0.000004141305,0.00008671137,0.02990371,0.9566484,0.00047458452,0.0002646132,0.00013024225],"about_ca_topic_score_codex":0.00010002172,"about_ca_topic_score_gemma":0.00003261827,"teacher_disagreement_score":0.034991723,"about_ca_system_score_codex":0.000020601743,"about_ca_system_score_gemma":0.000016423,"threshold_uncertainty_score":0.14087634},"labels":[],"label_agreement":null},{"id":"W2361333341","doi":"","title":"Effect of glycosylated processing on functional properties of mung bean protein isolate","year":2014,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Science North","funders":"","keywords":"Maltose; Emulsion; Glycosylation; Chemistry; Solubility; Sugar; Protein isolate; Food science; Covalent bond; Biochemistry; Chromatography; Organic chemistry; Sucrose","score_opus":0.017970401554804654,"score_gpt":0.2084259811065703,"score_spread":0.19045557955176565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2361333341","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986377,0.00018602773,0.0000015966821,0.0003980882,0.000039159237,0.0003430894,0.0000037098919,0.000046094585,0.00034458033],"genre_scores_gemma":[0.99990624,7.718037e-7,0.000020844056,0.000006327628,0.000020439551,0.000023009916,4.2089076e-7,7.5068084e-7,0.000021198679],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99886554,0.00005040351,0.00026544736,0.00026385457,0.0003503732,0.00020436037],"domain_scores_gemma":[0.9993458,0.000028485963,0.0002625665,0.00009460312,0.00023401616,0.000034540746],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011013746,0.000109073226,0.00024689556,0.00010284337,0.00015927285,0.000010372516,0.0003705592,0.00035230533,0.000006455396],"category_scores_gemma":[0.00043991688,0.000041906103,0.00002383552,0.0010710411,0.001529219,0.00013376967,0.00011768441,0.00029513694,8.9612263e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000042662687,0.000030660136,0.0019448167,0.000063918786,0.0000049201285,8.968687e-8,0.000016748547,0.000001078559,0.89286095,0.00040697548,0.0000022289043,0.10462495],"study_design_scores_gemma":[0.00014609164,0.0057215677,0.0014611358,0.00036178075,0.0000053532003,0.0000062948634,0.00013965752,0.00009350628,0.9916717,0.00026154032,0.000055740442,0.00007565298],"about_ca_topic_score_codex":0.000023791185,"about_ca_topic_score_gemma":0.0000072105818,"teacher_disagreement_score":0.104549296,"about_ca_system_score_codex":0.00001322085,"about_ca_system_score_gemma":0.00003881742,"threshold_uncertainty_score":0.5634471},"labels":[],"label_agreement":null},{"id":"W2370115276","doi":"","title":"Study on Gelling Properties Improvement of Whole Egg Powder Proteins by Phosphorylation","year":2011,"lang":"en","type":"article","venue":"Zhongguo jiaqin","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Science North","funders":"","keywords":"Sodium; Chemistry; Response surface methodology; Nuclear chemistry; Chemical engineering; Chromatography; Organic chemistry","score_opus":0.06887681384409265,"score_gpt":0.22374473719454965,"score_spread":0.15486792335045702,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2370115276","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99611765,0.00021713726,0.0000069686666,0.000091825925,0.000124827,0.0017402616,0.000024632891,0.00006867194,0.0016080525],"genre_scores_gemma":[0.99876934,0.0000036070096,0.00003235987,0.00003887406,0.000081104394,0.00020248846,0.000010598382,0.0000024196054,0.00085923297],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99862057,0.00007850123,0.00036566568,0.00032858626,0.00036314136,0.00024355073],"domain_scores_gemma":[0.999531,0.000017310354,0.00019459066,0.00012718713,0.000073191615,0.000056777208],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038660262,0.00016770829,0.0002105713,0.000014557531,0.00012891588,0.00002812695,0.0002950885,0.00007649273,0.00012865725],"category_scores_gemma":[0.000027903747,0.0000627578,0.00006462244,0.00016546741,0.00004517217,0.00011080104,0.00007251181,0.00011127938,0.00009820095],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006198203,0.0007527343,0.005466338,0.000012101863,0.000026041704,0.0000018139713,0.0012368226,0.0000016227463,0.97463626,0.00002587201,0.00025587526,0.017522518],"study_design_scores_gemma":[0.00027206523,0.0037727111,0.022271805,0.00007238952,0.000011545303,7.474199e-7,0.0032202897,0.000014040065,0.9678832,0.0001132291,0.0021379872,0.00022995428],"about_ca_topic_score_codex":0.001145683,"about_ca_topic_score_gemma":0.00015501415,"teacher_disagreement_score":0.017292563,"about_ca_system_score_codex":0.000035446894,"about_ca_system_score_gemma":0.0000068607133,"threshold_uncertainty_score":0.25591886},"labels":[],"label_agreement":null},{"id":"W2380523726","doi":"","title":"Effect of Cryopreservation on Functional Properties of Soy Protein Isolates","year":2014,"lang":"en","type":"article","venue":"Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Science North","funders":"","keywords":"Emulsion; Water holding capacity; Soy protein; Cryopreservation; Chemistry; Food science; Materials science; Biology; Biochemistry","score_opus":0.033217716746703874,"score_gpt":0.2113800910720244,"score_spread":0.17816237432532053,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2380523726","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983824,0.00003750819,0.000012526777,0.00016223988,0.00010426686,0.00041976292,0.0000040501827,0.000024578152,0.00085265696],"genre_scores_gemma":[0.9997832,2.3804813e-7,0.000019857827,0.000013136232,0.00007289582,0.000043295553,0.0000011260361,4.5938654e-7,0.000065791115],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988236,0.00012626393,0.00019976078,0.00022439152,0.00046168565,0.00016430355],"domain_scores_gemma":[0.9994946,0.00008940445,0.0001488944,0.00008899271,0.00013895324,0.00003914907],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014528473,0.000082778075,0.0001451499,0.000024269424,0.00014019704,0.000023269118,0.00039070437,0.000039697374,0.000023975188],"category_scores_gemma":[0.000563366,0.000026908105,0.000044629265,0.00045077395,0.00029893097,0.00019596126,0.00007723615,0.000054680942,0.000012878224],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006828102,0.000025678723,0.0008610009,0.000033145527,0.0000021201145,1.2626174e-8,0.000028372078,0.000024132773,0.99062634,0.0009593447,0.000010810304,0.0073607457],"study_design_scores_gemma":[0.000079518475,0.005806344,0.008685751,0.00010438225,0.00000176473,5.644885e-7,0.000019089368,0.00055552035,0.98430043,0.0001950963,0.00018843325,0.00006308166],"about_ca_topic_score_codex":0.00006351075,"about_ca_topic_score_gemma":0.000022503966,"teacher_disagreement_score":0.00782475,"about_ca_system_score_codex":0.000015106091,"about_ca_system_score_gemma":0.000013631607,"threshold_uncertainty_score":0.11014236},"labels":[],"label_agreement":null},{"id":"W2383230271","doi":"","title":"Effect of Glycosylation under Wet-Heating Condition on Functional Properties of Soybean Protein Isolate","year":2014,"lang":"en","type":"article","venue":"Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Science North","funders":"","keywords":"Glycosylation; Distilled water; Chemistry; Solubility; Emulsion; Soy protein; Food science; Pea protein; Chromatography; Biochemistry; Organic chemistry","score_opus":0.02861827661312761,"score_gpt":0.22542338137663462,"score_spread":0.19680510476350702,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2383230271","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99787635,0.000019857753,0.00009475887,0.00009289832,0.00012439127,0.0004878352,0.00000659855,0.00003117323,0.001266139],"genre_scores_gemma":[0.9998067,1.2344056e-7,0.000023612993,0.000015945201,0.00008320994,0.000034395063,0.0000034592013,7.15341e-7,0.000031843527],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99860644,0.00017308448,0.00024370333,0.00025338784,0.000541785,0.00018162423],"domain_scores_gemma":[0.9994408,0.00009846098,0.0002133233,0.00007750882,0.0001262754,0.00004366067],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001481348,0.00009675798,0.00015913958,0.00003190544,0.00022227081,0.000028529415,0.0002360653,0.000048231643,0.000025923579],"category_scores_gemma":[0.000284302,0.00003555096,0.00004800408,0.00040980952,0.00028385565,0.00021997764,0.000049339433,0.00007052935,0.000015433592],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000066175315,0.000022536158,0.00031153852,0.000032026754,0.0000027874894,1.5188244e-8,0.00003278363,0.0000943664,0.99182725,0.0021246288,0.0000025011432,0.0054833675],"study_design_scores_gemma":[0.00013272118,0.0052894955,0.009998776,0.00017472867,0.000003228975,0.0000013435151,0.000039428203,0.0013829874,0.98235744,0.0005086155,0.00002706794,0.00008413833],"about_ca_topic_score_codex":0.00006508724,"about_ca_topic_score_gemma":0.000032380212,"teacher_disagreement_score":0.009687237,"about_ca_system_score_codex":0.000033058248,"about_ca_system_score_gemma":0.000016457769,"threshold_uncertainty_score":0.17095499},"labels":[],"label_agreement":null},{"id":"W2387506906","doi":"10.1016/j.foodchem.2016.05.062","title":"Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins","year":2016,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":67,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; University of Manitoba","keywords":"Chemistry; Octanal; Benzaldehyde; Organic chemistry; Covalent bond; Chromatography; Hexanal","score_opus":0.018005718757738026,"score_gpt":0.21147617427472382,"score_spread":0.1934704555169858,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2387506906","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975448,0.0000867198,0.000013816334,0.00081238616,0.000031803065,0.00065945165,0.00004504018,0.00007341913,0.00073256367],"genre_scores_gemma":[0.99941474,0.0000014455293,0.00007620587,0.000019966203,0.00010758996,0.00015873999,0.000019377847,0.0000029356318,0.00019899405],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99863374,0.00006466196,0.00036582456,0.0003104506,0.0002803922,0.00034490132],"domain_scores_gemma":[0.9993571,0.00011738737,0.00018711496,0.00014068502,0.0001180133,0.00007967491],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002715764,0.00017099538,0.00022571642,0.0000125195675,0.000097412994,0.00003641031,0.0005372535,0.00013793744,0.000066079854],"category_scores_gemma":[0.00021157977,0.000056115634,0.00006659618,0.0006142048,0.000054317363,0.000076329765,0.00013361892,0.00014320933,0.0000101595915],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026951135,0.00004572274,0.0021904677,0.000038161237,0.000018881487,0.0000017241184,0.0001156556,0.0000015582721,0.9962598,0.000014480175,0.000073678944,0.0012129123],"study_design_scores_gemma":[0.00018756346,0.00020010381,0.0025973686,0.0002597248,0.0000045941993,0.000003889439,0.00018526202,0.00001731269,0.9954211,0.00008918756,0.00086378015,0.00017009141],"about_ca_topic_score_codex":0.00008944428,"about_ca_topic_score_gemma":0.00025674916,"teacher_disagreement_score":0.0018699449,"about_ca_system_score_codex":0.000076124685,"about_ca_system_score_gemma":0.00002797763,"threshold_uncertainty_score":0.2288329},"labels":[],"label_agreement":null},{"id":"W2390807926","doi":"","title":"Effect and Mechanism of Improving Egg White Power Foaming Capacity by Enzymatic Method","year":2011,"lang":"en","type":"article","venue":"Zhongguo jiaqin","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Science North","funders":"","keywords":"Egg white; Enzyme; Neutral protease; Protease; Hydrolysis; Chemistry; Food science; Enzymatic hydrolysis; White (mutation); Chromatography; Materials science; Biochemistry","score_opus":0.023726106781736298,"score_gpt":0.222777517534698,"score_spread":0.19905141075296168,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2390807926","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9959827,0.000267885,0.0010234362,0.000038740924,0.00015446858,0.00043244517,0.00003183369,0.00006567725,0.0020028215],"genre_scores_gemma":[0.99680287,0.0000021797332,0.0029285413,0.000033119253,0.000041661464,0.00003230861,0.000003627247,0.000002126437,0.00015355306],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985334,0.00037964486,0.0002919435,0.0003104268,0.00020803127,0.00027654835],"domain_scores_gemma":[0.9993535,0.00021948107,0.00019981599,0.00010072149,0.000036680667,0.0000897537],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013541547,0.00017603001,0.0003214028,0.000016038308,0.000095599054,0.000027656053,0.000248982,0.00013177417,0.00018911195],"category_scores_gemma":[0.00014244128,0.000069648944,0.00007839951,0.00014975775,0.00005172098,0.0001346286,0.00012427784,0.00012970845,0.000015107708],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001803817,0.000036205336,0.0016158489,0.00007958085,0.000020206722,0.0000021574035,0.0008669316,3.3484337e-8,0.95565724,0.00082885625,0.00006483517,0.040810093],"study_design_scores_gemma":[0.00027352365,0.001621089,0.0059729246,0.00011139893,0.0000354696,0.000029787798,0.00043687507,0.0002233517,0.9887137,0.0018998994,0.00033569796,0.0003463231],"about_ca_topic_score_codex":0.0008587606,"about_ca_topic_score_gemma":0.000084337706,"teacher_disagreement_score":0.040463768,"about_ca_system_score_codex":0.000018255749,"about_ca_system_score_gemma":0.0000030787485,"threshold_uncertainty_score":0.28402013},"labels":[],"label_agreement":null},{"id":"W2391004260","doi":"10.1002/jsfa.7791","title":"Univariate and multi‐variate comparisons of protein and carbohydrate molecular structural conformations and their associations with nutritive factors in typical by‐products","year":2016,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Northeast Agricultural University; Department of Education, Heilongjiang Province","keywords":"Chemistry; Starch; Bran; Carbohydrate; Food science; Amide; Gluten; Cottonseed meal; Biochemistry; Organic chemistry; Raw material","score_opus":0.013007631727776015,"score_gpt":0.20223972801610304,"score_spread":0.18923209628832702,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2391004260","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99741,0.00039533284,0.000007595943,0.0017768947,0.000027670236,0.00025160107,0.00011758721,0.0000022761164,0.00001107216],"genre_scores_gemma":[0.9998132,0.000025053385,0.00013146673,0.000005564833,0.00001399606,0.0000014656808,7.667778e-7,4.637085e-7,0.000008014366],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99919474,0.00008227622,0.0002651505,0.00012519407,0.00019922841,0.00013342165],"domain_scores_gemma":[0.99914914,0.000064561376,0.00044368143,0.00003592286,0.0002343763,0.00007231232],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031669534,0.000104053885,0.00023398158,0.000024815714,0.00016437208,0.00004672544,0.00017875773,0.000053971602,6.241539e-7],"category_scores_gemma":[0.00013162894,0.000024287547,0.000023472525,0.0003628884,0.00042958715,0.00032150708,0.00008186678,0.00011563364,1.4396779e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000015100125,0.00002156977,0.004482577,0.000008170937,0.000016717118,1.7352384e-7,0.00041512374,0.0000020295665,0.99401546,0.0007150568,0.0000050454573,0.0003029541],"study_design_scores_gemma":[0.0005068602,0.00055806444,0.47407734,0.0002455258,0.000016269481,0.000028331558,0.0018423657,0.0000336371,0.522014,0.000555755,0.0000149872485,0.00010685065],"about_ca_topic_score_codex":0.000055292698,"about_ca_topic_score_gemma":0.00009770372,"teacher_disagreement_score":0.47200146,"about_ca_system_score_codex":0.000017441394,"about_ca_system_score_gemma":0.000023071916,"threshold_uncertainty_score":0.15828317},"labels":[],"label_agreement":null},{"id":"W2420462504","doi":"10.1021/jf050661l","title":"Interactions of Vitamin D<sub>3</sub> with Bovine β-Lactoglobulin A and β-Casein","year":2005,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":121,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Toronto Metropolitan University","funders":"","keywords":"Chemistry; Bioavailability; Casein; Vitamin; Beta-lactoglobulin; Whey protein; Dissociation (chemistry); Food science; Chromatography; Ionic strength; Dissociation constant; Biochemistry; Organic chemistry; Aqueous solution; Biology","score_opus":0.009856857712088005,"score_gpt":0.18906311378332594,"score_spread":0.17920625607123794,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2420462504","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99752575,0.0006646844,0.0000013482497,0.0013208184,0.000028299994,0.000071119706,0.000025534135,0.000009396356,0.00035302804],"genre_scores_gemma":[0.9991664,0.000104278624,0.0001223024,0.000023599041,0.00049989787,0.0000026605544,0.0000061413675,8.3732306e-7,0.00007385065],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991115,0.00002103415,0.00037790992,0.00013615988,0.00020552413,0.0001479137],"domain_scores_gemma":[0.9991684,0.00006809588,0.0004186965,0.000032190404,0.0001728692,0.00013975763],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000112354275,0.00014935488,0.0002684121,0.000007520523,0.000075866184,0.000041444753,0.00012070362,0.0000761197,0.000031950436],"category_scores_gemma":[0.000025908561,0.000045270303,0.000074012685,0.00013151401,0.000072566465,0.00022591451,0.00004822054,0.00021372705,0.000001020611],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000063206106,0.000078137055,0.0004989422,0.00003341443,0.00005651721,0.0000026643345,0.00006218311,0.000003259615,0.9840027,0.0000039644196,0.00029014488,0.014904838],"study_design_scores_gemma":[0.00037617414,0.001035091,0.045694076,0.00018082577,0.000043486518,0.0017549144,0.00091822847,0.0000041321405,0.94812405,0.000010966077,0.0016963673,0.00016171203],"about_ca_topic_score_codex":0.000006312445,"about_ca_topic_score_gemma":0.0000650993,"teacher_disagreement_score":0.045195132,"about_ca_system_score_codex":0.000025719215,"about_ca_system_score_gemma":0.000007339578,"threshold_uncertainty_score":0.18460692},"labels":[],"label_agreement":null},{"id":"W2423086517","doi":"10.3168/jds.2015-10622","title":"Influence of sodium chloride on the colloidal and rennet coagulation properties of concentrated casein micelle suspensions","year":2016,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Rennet; Chemistry; Casein; Coagulation; Colloid; Rheology; Chymosin; Micelle; Zeta potential; Turbidity; Phosphate; Viscosity; Chromatography; Calcium; Chemical engineering; Kinetics; Food science; Aqueous solution; Biochemistry; Organic chemistry; Nanoparticle; Materials science","score_opus":0.035018365641058355,"score_gpt":0.22178393855244768,"score_spread":0.18676557291138934,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2423086517","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99797666,0.00007488557,0.0000010530156,0.0016250687,0.00008461652,0.00015075662,0.0000066328266,0.0000031444526,0.00007720722],"genre_scores_gemma":[0.9998358,0.000024342633,0.000013209843,0.00003734887,0.000042317068,0.0000010434225,7.466629e-8,3.5975484e-7,0.000045498276],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99883425,0.00007624101,0.00038504208,0.000111216614,0.0004510768,0.00014216642],"domain_scores_gemma":[0.9987558,0.00020147068,0.0005180953,0.00006300474,0.00039982575,0.00006177553],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011089046,0.00006658225,0.00015705847,0.000023522467,0.00016135359,0.000022933991,0.0003781492,0.00002608922,0.000013035162],"category_scores_gemma":[0.00053081504,0.000016420225,0.000033010198,0.00035035406,0.00078571244,0.00029329833,0.00006104221,0.00006442175,0.000001476286],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009636954,0.00002159226,0.0043977434,0.0000030702925,0.0000032590176,0.0000014848509,0.00011694877,0.0000357215,0.9945791,0.00017822605,0.000043771466,0.0005227214],"study_design_scores_gemma":[0.00014470413,0.00048293217,0.07236481,0.00023995464,0.0000044175467,0.00003664234,0.0002744138,0.000042023315,0.9260876,0.00009936053,0.00017533802,0.00004781738],"about_ca_topic_score_codex":0.00011382944,"about_ca_topic_score_gemma":0.00006594791,"teacher_disagreement_score":0.0684915,"about_ca_system_score_codex":0.000026718328,"about_ca_system_score_gemma":0.00007019317,"threshold_uncertainty_score":0.28949904},"labels":[],"label_agreement":null},{"id":"W2461457866","doi":"10.1016/j.foodres.2016.06.017","title":"Delivery of Functionality in Complex Food Systems: Physically inspired approaches from nanoscale to microscale, Paris 14 to 17 July, 2015","year":2016,"lang":"en","type":"editorial","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Wageningen University and Research; French Dairy Interbranch Organization; Universidad del Valle; University of Guelph; Danone","keywords":"Microscale chemistry; Nanotechnology; Computer science; Complex adaptive system; Complex system; Biochemical engineering; Data science; Engineering; Materials science; Artificial intelligence; Psychology","score_opus":0.15091419710488224,"score_gpt":0.34105550988934435,"score_spread":0.1901413127844621,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2461457866","genre_codex":"editorial","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.41936246,0.0009353076,0.000094518815,0.00581426,0.4919737,0.0052031414,0.06983444,0.00016641516,0.0066157645],"genre_scores_gemma":[0.66464883,0.000022844084,0.00014418045,0.0000302692,0.32906017,0.0008505587,0.0028028141,0.000010555529,0.0024297799],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99241436,0.00085039315,0.0010018885,0.0011502395,0.003865868,0.0007172614],"domain_scores_gemma":[0.9953056,0.0020860205,0.0003030221,0.00031076465,0.0016323011,0.00036229522],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0020185034,0.0003899229,0.0007438332,0.00021745976,0.0001680551,0.00023501854,0.002241369,0.00072414376,0.0002485314],"category_scores_gemma":[0.0013298721,0.00018485928,0.0002384201,0.0006043579,0.00021517326,0.00018261897,0.0012507786,0.00087778794,0.00036695952],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00053566543,0.00041697503,0.00039107312,0.00005198175,0.0002289946,0.0000028689426,0.00007641908,0.000017574775,0.0607484,0.00013961102,0.9351197,0.0022707449],"study_design_scores_gemma":[0.0004926352,0.002157169,0.0076988,0.0005645759,0.000007109422,7.1453417e-7,0.000105464926,0.000022350952,0.0022090315,0.00042678998,0.98592275,0.00039261644],"about_ca_topic_score_codex":0.0032239456,"about_ca_topic_score_gemma":0.004560608,"teacher_disagreement_score":0.24528639,"about_ca_system_score_codex":0.0006898561,"about_ca_system_score_gemma":0.00017880264,"threshold_uncertainty_score":0.75383425},"labels":[],"label_agreement":null},{"id":"W2467646292","doi":"10.1016/j.foodhyd.2016.07.017","title":"Understanding the stability mechanisms of lentil legumin-like protein and polysaccharide foams","year":2016,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":94,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Comisión Nacional de Investigación Científica y Tecnológica; Alberta Innovates Bio Solutions; Natural Sciences and Engineering Research Council of Canada; Alberta Crop Industry Development Fund; Canada Research Chairs; Saskatchewan Pulse Growers","keywords":"Guar gum; Pectin; Chemical engineering; Chemistry; Polysaccharide; Legumin; Xanthan gum; Coacervate; Rheology; Emulsion; Pea protein; Apparent viscosity; Viscosity; Chromatography; Materials science; Food science; Organic chemistry; Composite material; Storage protein; Biochemistry","score_opus":0.08605876073799525,"score_gpt":0.21594763520779672,"score_spread":0.12988887446980146,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2467646292","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9940463,0.00010188921,0.0016769307,0.0017814263,0.00014395389,0.0015051982,0.00008515161,0.000069114685,0.0005900711],"genre_scores_gemma":[0.99934363,0.0000029174078,0.000048826398,0.00004293931,0.00007819665,0.00018652508,0.0000011276965,0.000002149451,0.00029371213],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984551,0.00015622014,0.00033984447,0.00035780214,0.00036822684,0.00032278255],"domain_scores_gemma":[0.9993503,0.00018033347,0.00018016007,0.00016113442,0.00004067084,0.000087376386],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00075700454,0.00017399878,0.00024221676,0.00001440188,0.00026389182,0.000043976575,0.00038917255,0.00011413358,0.000133207],"category_scores_gemma":[0.00006684955,0.000047967937,0.00009891115,0.0002336314,0.00019493735,0.0001615536,0.00019485559,0.00008651497,0.0000093183735],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003749042,0.00003757596,0.00040731943,0.000015393436,0.000026256215,4.5596167e-7,0.00008282048,9.7887316e-8,0.98300236,0.0145227695,0.000030775824,0.0018366632],"study_design_scores_gemma":[0.00046019498,0.0017718442,0.0018433068,0.00015907211,0.000021294092,0.000010897837,0.0015148316,0.000023400267,0.9194633,0.07328496,0.0011403961,0.00030654285],"about_ca_topic_score_codex":0.00011931973,"about_ca_topic_score_gemma":0.0005864291,"teacher_disagreement_score":0.063539125,"about_ca_system_score_codex":0.00009136177,"about_ca_system_score_gemma":0.0000151819195,"threshold_uncertainty_score":0.20296691},"labels":[],"label_agreement":null},{"id":"W2474545475","doi":"10.1002/jsfa.7904","title":"Effect of chitosan on the heat stability of whey protein solution as a function of <scp>pH</scp>","year":2016,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":39,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Chitosan; Whey protein; Chemistry; Whey protein isolate; Zeta potential; Denaturation (fissile materials); Chemical engineering; Dispersion (optics); Chromatography; Nuclear chemistry; Biochemistry; Nanoparticle","score_opus":0.012597568857918668,"score_gpt":0.20325406740513258,"score_spread":0.19065649854721392,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2474545475","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974681,0.00023366517,0.0000020329376,0.0012364659,0.00018298818,0.00047651352,0.00002284002,0.000003145554,0.00037421664],"genre_scores_gemma":[0.99984086,0.00001405866,0.0000071633117,0.0000072690327,0.00010866851,0.000004230996,1.5428402e-7,4.9625794e-7,0.000017077311],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99804413,0.0003325734,0.00048505585,0.00015628402,0.00080957,0.00017240923],"domain_scores_gemma":[0.99840015,0.00030027537,0.0008879227,0.000114334274,0.0002339485,0.00006336655],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018429488,0.00012502981,0.00032282458,0.000022023116,0.00016954924,0.000016302361,0.0006325946,0.00008339645,0.000006511565],"category_scores_gemma":[0.0009517011,0.000023350442,0.00021546915,0.00055848766,0.00058481767,0.00021827366,0.00010636217,0.00014510898,2.9016994e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006661684,0.00007794438,0.00048086475,0.00004222409,0.000017308445,7.01582e-8,0.0001040514,0.0000031229858,0.99521846,0.0002767832,0.0000540265,0.0036585096],"study_design_scores_gemma":[0.00018139197,0.006646571,0.03021412,0.00046421468,0.000022036598,0.0000144067435,0.00032552265,0.0000017439961,0.96166,0.00040992716,0.000030727595,0.000029338888],"about_ca_topic_score_codex":0.00003450514,"about_ca_topic_score_gemma":0.000020309379,"teacher_disagreement_score":0.033558477,"about_ca_system_score_codex":0.000017728902,"about_ca_system_score_gemma":0.000031870466,"threshold_uncertainty_score":0.21547851},"labels":[],"label_agreement":null},{"id":"W2476824973","doi":"10.1533/9781845698263.4.236","title":"Stabilization of Protein-based Emulsions by Means of Interacting Polysaccharides","year":2004,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Polysaccharide; Chemistry; Chemical engineering; Biological system; Biology; Biochemistry; Engineering","score_opus":0.020543211357812837,"score_gpt":0.2257892184459637,"score_spread":0.20524600708815086,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2476824973","genre_codex":"other","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.051052816,0.0013081869,0.000013441384,0.00018755162,0.0002908843,0.0028906604,0.0006852362,0.00011475135,0.9434565],"genre_scores_gemma":[0.82610804,0.000006761017,0.00015285687,0.000028601266,0.000113850736,0.000057228717,0.000086949825,0.0000073393358,0.17343837],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99814135,0.000058141257,0.0007928002,0.00036790885,0.0004368019,0.00020297663],"domain_scores_gemma":[0.99841964,0.0001519461,0.0009545344,0.00017343587,0.0002263812,0.000074045645],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027767874,0.0003014588,0.0005574133,0.000038679194,0.000087147964,0.000019723291,0.00039938538,0.00029804706,0.00052326114],"category_scores_gemma":[0.00009646583,0.00013316328,0.00025910506,0.000032479515,0.000145416,0.00004480696,0.00008964808,0.00025376154,0.000012280655],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022792958,0.000029656676,0.000018746841,0.00015792111,0.00003780756,0.0000011511972,0.00009545555,0.000005477317,0.42273307,0.0014343783,0.000008742583,0.57545483],"study_design_scores_gemma":[0.00064534345,0.0017609319,0.00005698678,0.010717614,0.00018848442,0.0000062783342,0.00023633454,0.000059449427,0.62467396,0.015805721,0.344449,0.0013998764],"about_ca_topic_score_codex":0.000034230525,"about_ca_topic_score_gemma":0.0002046027,"teacher_disagreement_score":0.7750552,"about_ca_system_score_codex":0.000086995606,"about_ca_system_score_gemma":0.00005143781,"threshold_uncertainty_score":0.57293427},"labels":[],"label_agreement":null},{"id":"W2481201958","doi":"10.1016/j.foodhyd.2016.07.023","title":"Fabrication, characterization and controlled release properties of oat protein gels with percolating structure induced by cold gelation","year":2016,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":128,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Alberta Innovates Bio Solutions; Canada Foundation for Innovation; University of Alberta; Natural Sciences and Engineering Research Council of Canada; Alberta Crop Industry Development Fund","keywords":"Isoelectric point; Chemistry; Chemical engineering; Polymer; Chromatography; Porosity; Monomer; Enzyme; Organic chemistry","score_opus":0.013832551198300375,"score_gpt":0.17883283497031702,"score_spread":0.16500028377201664,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2481201958","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9960961,0.00007239156,0.00010447551,0.00047211268,0.000023939696,0.0030456162,0.000089464935,0.000057679,0.000038217222],"genre_scores_gemma":[0.99901205,0.000002630493,0.000034862893,0.00002435525,0.000101567166,0.00043827336,0.00002492571,0.0000029957673,0.0003583243],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99878937,0.00013057927,0.00035014967,0.00028441206,0.0002680828,0.00017740027],"domain_scores_gemma":[0.99927354,0.000039610564,0.0003534066,0.000078995385,0.00018835074,0.000066089335],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016154091,0.00016330217,0.00029349065,0.000019757093,0.00016689107,0.00004699787,0.00012755733,0.00013015416,0.000026786372],"category_scores_gemma":[0.0001250477,0.00005126009,0.00003232967,0.00021603344,0.000055828015,0.00031740675,0.000035053552,0.0000646863,0.0000020968323],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022495452,0.000029733457,0.0018029772,0.000023082055,0.000026826241,8.266984e-8,0.000101320366,3.975978e-7,0.99173325,0.00010286247,0.000004620724,0.0059498767],"study_design_scores_gemma":[0.0016696566,0.0015357853,0.009952822,0.00027064633,0.000018049925,0.000002520847,0.00007977027,0.000091296846,0.9854282,0.00004696401,0.00068604044,0.00021821458],"about_ca_topic_score_codex":0.000043972486,"about_ca_topic_score_gemma":0.00006477198,"teacher_disagreement_score":0.008149845,"about_ca_system_score_codex":0.000041375235,"about_ca_system_score_gemma":0.000018121422,"threshold_uncertainty_score":0.20903257},"labels":[],"label_agreement":null},{"id":"W2483215825","doi":"10.3389/fchem.2016.00031","title":"Nanochemistry of Protein-Based Delivery Agents","year":2016,"lang":"en","type":"review","venue":"Frontiers in Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":31,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia; Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Nanotechnology; Biocompatible material; Amphiphile; Nanochemistry; Chemistry; Drug delivery; Biophysics; Materials science; Biology; Organic chemistry; Biomedical engineering; Engineering","score_opus":0.03376734160330746,"score_gpt":0.25443526873138084,"score_spread":0.22066792712807337,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2483215825","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00146303,0.9946334,0.000005233384,0.0000143007055,0.000259178,0.00069809856,0.00036536797,0.000047650905,0.0025137465],"genre_scores_gemma":[0.0014819325,0.99443877,0.00035874033,0.0000090661,0.00044451383,0.00042976512,0.0002725163,0.000007887606,0.0025567939],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9976765,0.00009131398,0.0008363742,0.00061567506,0.00036978791,0.0004103775],"domain_scores_gemma":[0.9988017,0.00007990223,0.000683781,0.00026256853,0.000060222475,0.000111818306],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028376933,0.00045374452,0.0014329711,0.000017942199,0.000043586606,0.000020072404,0.0010650136,0.0008216703,0.00036711345],"category_scores_gemma":[0.0001065894,0.00017264337,0.0005199218,0.00031601102,0.00014610373,0.000038209404,0.00013578692,0.00033339814,0.000020312731],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010147755,0.000073246345,0.000044455697,0.013293989,0.0000545907,0.00001626201,0.0000020356185,8.248438e-8,0.016356437,3.1343137e-7,0.0020174012,0.96813107],"study_design_scores_gemma":[0.00013469646,0.000020140229,0.0000021380458,0.024258304,0.000042154,0.00000543781,0.00001423912,0.0000020116004,0.029617928,0.000028311857,0.9454403,0.0004343275],"about_ca_topic_score_codex":0.000015005577,"about_ca_topic_score_gemma":0.0000012802983,"teacher_disagreement_score":0.9676967,"about_ca_system_score_codex":0.00026435163,"about_ca_system_score_gemma":0.00012893035,"threshold_uncertainty_score":0.7040192},"labels":[],"label_agreement":null},{"id":"W2483536445","doi":"10.5897/ajfs2016.1456","title":"Crop ash filtrate influence on cooking time and sensory preferences for dried black beans (Phaseolus vulgaris L.)","year":2016,"lang":"en","type":"article","venue":"African Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Northern British Columbia","funders":"University of Northern British Columbia","keywords":"Phaseolus; Taste; Crop; Food science; Mathematics; Horticulture; Agronomy; Chemistry; Biology","score_opus":0.03311153119495078,"score_gpt":0.23981399857361535,"score_spread":0.20670246737866457,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2483536445","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99742573,0.0000948058,0.00004622396,0.00091020134,0.00012193004,0.00025366707,0.000063872045,0.000019321575,0.0010642568],"genre_scores_gemma":[0.9993943,0.000017931765,0.000110142995,0.000088121866,0.00016223008,0.000005301673,2.2393174e-7,0.0000013712245,0.00022037345],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980377,0.00010296429,0.00044957697,0.00034428196,0.0006287172,0.00043676034],"domain_scores_gemma":[0.99808717,0.00059068383,0.00053204293,0.00009713903,0.00043243045,0.000260532],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014952921,0.0001644961,0.00028000746,0.000063259555,0.0003731388,0.00017483646,0.0008071241,0.000059418115,0.000035440382],"category_scores_gemma":[0.0006749503,0.0000557206,0.00008041829,0.00043408337,0.0009956957,0.00055577344,0.00007792093,0.000122286,0.00001554343],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008232514,0.0000336757,0.00051352294,0.000003848561,0.000012728839,0.0000035049736,0.00022787142,0.000018023744,0.9746019,0.00020184957,0.00009436246,0.024206353],"study_design_scores_gemma":[0.0014584034,0.0215485,0.035440113,0.0008368736,0.00005617602,0.00025949796,0.0012839013,0.00019111497,0.923449,0.007283065,0.0072923503,0.00090101553],"about_ca_topic_score_codex":0.000011923608,"about_ca_topic_score_gemma":0.00003100634,"teacher_disagreement_score":0.051152945,"about_ca_system_score_codex":0.00006331115,"about_ca_system_score_gemma":0.00008801616,"threshold_uncertainty_score":0.36686823},"labels":[],"label_agreement":null},{"id":"W2495236560","doi":"10.1016/b978-0-12-804306-6.00008-8","title":"Gelation in nanoemulsion: structure formation and rheological behavior","year":2016,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Nanogel; Rheology; Materials science; Emulsion; Nanotechnology; Small-angle neutron scattering; Nanostructure; Neutron scattering; Chemical engineering; Elasticity (physics); Hydrodynamic radius; Dynamic light scattering; Scattering; Drug delivery; Nanoparticle; Composite material; Physics","score_opus":0.020386855028947572,"score_gpt":0.21710245046953364,"score_spread":0.19671559544058606,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2495236560","genre_codex":"other","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.12304654,0.0008552187,5.939191e-7,0.00017036953,0.00026637703,0.0012723552,0.00013365781,0.000070211725,0.87418467],"genre_scores_gemma":[0.520251,0.00004179152,0.000032152588,0.00006423598,0.00033176196,0.00005068354,0.000052427135,0.00000261827,0.47917333],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9987885,0.000049019098,0.00038881606,0.0003406039,0.00023810651,0.0001949968],"domain_scores_gemma":[0.9995159,0.00006429124,0.00022380336,0.00008417108,0.00004440744,0.000067451125],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016284296,0.00025191618,0.00031090865,0.00002820431,0.0000981871,0.000039711005,0.00017147104,0.00056711904,0.00044361677],"category_scores_gemma":[0.000013860616,0.00008433426,0.00007214152,0.0000110906385,0.00008609337,0.00009504648,0.00011829633,0.00024699813,0.00004884952],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000009521618,0.000002674084,0.00014341922,0.000011499984,0.0000033396127,0.000008756373,0.00003056339,1.7443135e-8,0.011595011,0.0034231371,0.000008087647,0.984764],"study_design_scores_gemma":[0.00033772495,0.0003697992,0.011826376,0.0007038892,0.00003939555,0.000117569645,0.000015871708,0.00000583267,0.0008634671,0.035531085,0.94947517,0.0007138107],"about_ca_topic_score_codex":8.857453e-7,"about_ca_topic_score_gemma":0.0002616392,"teacher_disagreement_score":0.98405015,"about_ca_system_score_codex":0.0000692809,"about_ca_system_score_gemma":0.000005241679,"threshold_uncertainty_score":0.48572925},"labels":[],"label_agreement":null},{"id":"W2503544682","doi":"10.1533/9781845698355.5.317","title":"RECENT ADVANCES IN PROTEIN INTERACTIONS","year":2000,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada; University of British Columbia; European Commission; Royal Society of Canada","keywords":"Computer science","score_opus":0.025390989836708417,"score_gpt":0.24614193752874788,"score_spread":0.22075094769203946,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2503544682","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0009147109,0.011222855,3.5755352e-8,0.0002365396,0.0002742586,0.0012673622,0.000054853383,0.00008360095,0.98594576],"genre_scores_gemma":[0.0058400687,0.0026480367,0.00001922184,0.000120205266,0.0005769244,0.00026082277,0.000046558736,0.000005155315,0.990483],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9983491,0.00005773636,0.00051354,0.0004937127,0.00028861678,0.0002973431],"domain_scores_gemma":[0.99944526,0.000051311617,0.00022022211,0.00014387266,0.000050083254,0.000089275796],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00018889738,0.00033561434,0.00041575238,0.00003915242,0.00010170293,0.000051143157,0.00038384972,0.00024600414,0.003283209],"category_scores_gemma":[0.0000136442095,0.00013863569,0.00015137962,0.000028056807,0.000073770185,0.00010134291,0.00008133909,0.0005314895,0.00068250106],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020740557,0.000011750909,0.0000031016377,0.0000122978145,0.000009294738,0.000013750971,0.000025069126,3.1849405e-7,0.0010637701,0.0009258854,0.000023224762,0.9978908],"study_design_scores_gemma":[0.00006370786,0.0001066725,0.000023928173,0.0006631467,0.0000070211736,0.000012005095,0.000007569179,6.046711e-7,0.00019120965,0.017773636,0.98082083,0.00032965757],"about_ca_topic_score_codex":0.0000025214079,"about_ca_topic_score_gemma":0.0018105654,"teacher_disagreement_score":0.99756116,"about_ca_system_score_codex":0.0001288005,"about_ca_system_score_gemma":0.000018787143,"threshold_uncertainty_score":0.9976279},"labels":[],"label_agreement":null},{"id":"W2506191739","doi":"10.1016/j.foodhyd.2016.07.015","title":"Amyloid-like aggregation of ovalbumin: Effect of disulfide reduction and other egg white proteins","year":2016,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Ovalbumin; Chemistry; Egg white; Biophysics; Dithiothreitol; Amyloid (mycology); Protein aggregation; Disulfide bond; Biochemistry; Inorganic chemistry; Enzyme; Biology","score_opus":0.012972552538514127,"score_gpt":0.22067994147875364,"score_spread":0.20770738894023952,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2506191739","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971872,0.00017591634,0.000022500664,0.00022278883,0.00013745754,0.0015034893,0.00006555447,0.000045650773,0.0006394687],"genre_scores_gemma":[0.99891543,0.000007653931,0.000052391897,0.000008271065,0.00017416805,0.00021915337,0.00000355052,0.0000027009191,0.000616677],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986772,0.0001841217,0.0003640081,0.0002933332,0.00028388464,0.00019744184],"domain_scores_gemma":[0.99936354,0.00009832938,0.0003020531,0.0001153184,0.0000550668,0.00006566318],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004750122,0.00016402296,0.00031272307,0.000029774854,0.00006371471,0.00001357938,0.00018063135,0.00013410002,0.00006455999],"category_scores_gemma":[0.00007819137,0.00005395469,0.00009774035,0.0002730071,0.00014378529,0.00014657283,0.00006623805,0.000052461022,0.0000096086715],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014251181,0.000039256298,0.009779005,0.000059830472,0.00003046815,1.8988149e-7,0.00010193855,0.0000010197722,0.9504756,0.000091352114,0.000050086775,0.039228745],"study_design_scores_gemma":[0.0006305092,0.0049946643,0.009864802,0.00033820444,0.000023887702,0.000014866217,0.000053361953,0.000008865054,0.97798437,0.000357437,0.005542597,0.00018645692],"about_ca_topic_score_codex":0.00011009234,"about_ca_topic_score_gemma":0.00011532161,"teacher_disagreement_score":0.039042287,"about_ca_system_score_codex":0.000030574876,"about_ca_system_score_gemma":0.000007310046,"threshold_uncertainty_score":0.22002085},"labels":[],"label_agreement":null},{"id":"W2507862146","doi":"10.1016/j.foodres.2016.08.018","title":"Nature of protein-protein interactions during the gelation of canola protein isolate networks","year":2016,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":50,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Saskatchewan Canola Development Commission; Ministry of Agriculture - Saskatchewan","keywords":"Canola; Rheology; Urea; Chemistry; Denaturation (fissile materials); Lacunarity; Differential scanning calorimetry; Fractal dimension; Protein isolate; Chromatography; Food science; Fractal; Materials science; Biochemistry; Nuclear chemistry; Thermodynamics","score_opus":0.04426366714319509,"score_gpt":0.3141708203196685,"score_spread":0.2699071531764734,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2507862146","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99179673,0.00015064367,0.00010365476,0.004493137,0.00020936443,0.0013772396,0.00011823436,0.000027612243,0.0017233953],"genre_scores_gemma":[0.9954542,0.000005327592,0.00004757025,0.00000568396,0.00051797554,0.00037230738,0.00001034799,0.0000026558137,0.0035839248],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99761224,0.00039120135,0.00043688688,0.000280141,0.00096072786,0.00031878307],"domain_scores_gemma":[0.99853694,0.0002279826,0.0002603485,0.00015527128,0.0007561048,0.00006336706],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011173798,0.000118991025,0.00014727424,0.00007186816,0.00021801963,0.000047768484,0.000863885,0.00015954481,0.0005597083],"category_scores_gemma":[0.0005871082,0.000038283335,0.00011148116,0.00037943854,0.00020825259,0.00025443782,0.00030909874,0.0005676473,0.000021137676],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015850877,0.00007047722,0.00068108056,0.000016396029,0.00007006027,0.0000010837659,0.00003490432,0.00001026572,0.98689973,0.005391999,0.000069628586,0.006595879],"study_design_scores_gemma":[0.00049047545,0.00097050436,0.03418474,0.001149817,0.0000036517956,0.000014316307,0.00015596421,0.00038390112,0.941533,0.00535291,0.015549044,0.00021162626],"about_ca_topic_score_codex":0.00029193462,"about_ca_topic_score_gemma":0.000661077,"teacher_disagreement_score":0.045366667,"about_ca_system_score_codex":0.00013956279,"about_ca_system_score_gemma":0.00003357535,"threshold_uncertainty_score":0.6128413},"labels":[],"label_agreement":null},{"id":"W2522588956","doi":"10.1111/1750-3841.13445","title":"Characterization and Analysis of Protein Structures in Oat Bran","year":2016,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":31,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Gliadin; Protein secondary structure; Chemistry; Albumin; Gluten; Circular dichroism; Glutelin; Globulin; Bran; Biochemistry; Avena; Chromatography; Storage protein; Biology; Botany; Organic chemistry","score_opus":0.02223498740975796,"score_gpt":0.2326457034309406,"score_spread":0.21041071602118264,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2522588956","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992777,0.00005585638,0.000069520545,0.00042088144,0.000047432688,0.00008592532,0.000012611294,0.0000022255301,0.000027813294],"genre_scores_gemma":[0.99986356,0.000008837593,0.00006587762,0.000011374536,0.00003671143,9.852181e-7,2.99344e-7,2.0460764e-7,0.000012117039],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99902827,0.00004956981,0.0003227405,0.000113347385,0.00036707942,0.00011902482],"domain_scores_gemma":[0.9993398,0.000040795523,0.00038484632,0.000037535363,0.00013871222,0.000058279886],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008131769,0.00005184269,0.0001911539,0.00013065919,0.000047207795,0.00003176708,0.00029976477,0.000028653169,0.000023898458],"category_scores_gemma":[0.0001682628,0.000014669432,0.000047896927,0.001247955,0.00017627273,0.0003899293,0.000039358583,0.000046280893,2.5567567e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000126858495,0.000010844974,0.014655592,0.0000018317027,0.000012420735,6.419843e-7,0.0000564761,8.5586527e-7,0.93690616,0.00028886792,2.3435595e-7,0.048053406],"study_design_scores_gemma":[0.00008444583,0.00043226616,0.68638635,0.000047270507,0.000013177438,0.0000068576646,0.00003707226,0.000018579789,0.31244153,0.00040984436,0.00007822631,0.000044357068],"about_ca_topic_score_codex":0.000012799906,"about_ca_topic_score_gemma":0.0000999496,"teacher_disagreement_score":0.67173076,"about_ca_system_score_codex":0.000024793484,"about_ca_system_score_gemma":0.000021507245,"threshold_uncertainty_score":0.064948425},"labels":[],"label_agreement":null},{"id":"W2523336713","doi":"","title":"Structure of casein micelle dispersions during ultrafiltration process, probed by In-situ SAXS.","year":2008,"lang":"en","type":"preprint","venue":"HAL (Le Centre pour la Communication Scientifique Directe)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Small-angle X-ray scattering; Micelle; Materials science; Ultrafiltration (renal); Membrane; Rheology; Microfiltration; Chemical engineering; Skimmed milk; Chromatography; Creaming; Casein; Analytical Chemistry (journal); Crystallography; Chemistry; Scattering; Composite material; Emulsion; Organic chemistry; Optics","score_opus":0.010828444591594533,"score_gpt":0.2033927920177141,"score_spread":0.19256434742611955,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2523336713","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9905893,0.00080732227,0.000109909844,0.0017575655,0.00011339157,0.0008762262,0.00021798532,0.000098431985,0.0054298495],"genre_scores_gemma":[0.99651587,0.00035898245,0.0007547063,0.000014067174,0.000028341561,0.000055729834,0.0010451431,0.000005385591,0.0012217603],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9959559,0.0019739452,0.0006302251,0.0006859217,0.00043763634,0.00031639053],"domain_scores_gemma":[0.9976133,0.00039335657,0.0006048244,0.0004908517,0.0007810759,0.00011659987],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00092607416,0.0002996555,0.00040371166,0.000054465745,0.00029032267,0.00010608412,0.0010191955,0.00037956575,0.00010341332],"category_scores_gemma":[0.0004620448,0.00017004728,0.00014808646,0.0004429654,0.00018237831,0.00013035673,0.00041718516,0.00056229316,0.000007247628],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000014552011,0.00031124018,0.0030585804,0.00018357932,0.00002049359,0.0000032672763,0.003634669,0.000054760967,0.98875415,0.00027734812,0.00025114886,0.0034361845],"study_design_scores_gemma":[0.0002871603,0.0000012380808,0.011983923,0.0013432131,0.000014695361,0.00001885685,0.00037254975,0.0004117509,0.98370403,0.00051519496,0.0009509615,0.00039643038],"about_ca_topic_score_codex":0.0024142314,"about_ca_topic_score_gemma":0.011779629,"teacher_disagreement_score":0.0093653975,"about_ca_system_score_codex":0.000102599646,"about_ca_system_score_gemma":0.00008198159,"threshold_uncertainty_score":0.6934327},"labels":[],"label_agreement":null},{"id":"W2524255056","doi":"10.1016/j.foodhyd.2016.09.031","title":"Rheological and thermogelling properties of commercials chitosan/β-glycerophosphate: Retention of hydrogel in water, milk and UF-milk","year":2016,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"","keywords":"Chitosan; Rheology; Extrusion; Chemical engineering; Chemistry; Self-healing hydrogels; Hydrogen bond; Rheometry; Hydrophobic effect; Chromatography; Materials science; Polymer chemistry; Organic chemistry; Composite material; Molecule","score_opus":0.03442617720054836,"score_gpt":0.20140639828498264,"score_spread":0.16698022108443428,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2524255056","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99626756,0.0021717278,0.0000031867057,0.00045335642,0.00006575633,0.0007336525,0.000016802698,0.000026881835,0.000261087],"genre_scores_gemma":[0.99949235,0.00026006723,0.0000214538,0.00001723141,0.00006107818,0.00007399237,0.000002838862,0.0000021919977,0.000068825604],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985047,0.00014635533,0.0005406508,0.00032161726,0.00021173799,0.0002749174],"domain_scores_gemma":[0.999572,0.0000805083,0.00016383045,0.00008601124,0.000033426695,0.000064231965],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044601643,0.00017645767,0.00044803982,0.000030979932,0.00008583396,0.0000119252545,0.00020991449,0.00017678877,0.000038707378],"category_scores_gemma":[0.000055786306,0.000050558174,0.00005904815,0.00014647322,0.00035502005,0.0001184332,0.00016034444,0.000071942304,0.0000022090114],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014022492,0.000058952464,0.009990118,0.000054070457,0.000017805796,7.8212753e-7,0.00024736236,8.3503505e-7,0.97992283,0.00024663683,0.0000030419353,0.00931735],"study_design_scores_gemma":[0.00060799066,0.0017029908,0.014011697,0.0004065136,0.000010971272,0.0000074950926,0.00017041943,0.000029048497,0.98109525,0.0015939529,0.00019188225,0.00017178453],"about_ca_topic_score_codex":0.0002752001,"about_ca_topic_score_gemma":0.0001496671,"teacher_disagreement_score":0.009145565,"about_ca_system_score_codex":0.00001169254,"about_ca_system_score_gemma":0.0000044474086,"threshold_uncertainty_score":0.20617025},"labels":[],"label_agreement":null},{"id":"W2526014106","doi":"10.1208/s12249-016-0634-8","title":"Carboxymethyl Starch Excipients for Drug Chronodelivery","year":2016,"lang":"en","type":"article","venue":"AAPS PharmSciTech","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":37,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université du Québec à Montréal","funders":"","keywords":"Drug; Chemistry; Starch; Chromatography; Pharmacology; Food science; Medicine","score_opus":0.030584293731276975,"score_gpt":0.24846369791954143,"score_spread":0.21787940418826446,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2526014106","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99544406,0.00039449465,0.000170033,0.0017158253,0.00049965177,0.0007659762,0.00021195128,0.00016525654,0.0006327323],"genre_scores_gemma":[0.9967132,0.000043747026,0.00017333376,0.00016833482,0.00059177,0.00023693939,0.000017481516,0.000002456878,0.002052734],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99850386,0.00006950713,0.00024979858,0.00043562133,0.00028628085,0.00045491263],"domain_scores_gemma":[0.9992626,0.00030677475,0.00009073239,0.00011188554,0.00010671545,0.00012131025],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005080978,0.00016754189,0.0001920839,0.000020139752,0.00018153049,0.000042507923,0.00052925316,0.00008070238,0.00037680243],"category_scores_gemma":[0.00006866956,0.00005038164,0.00012645863,0.00019679546,0.000069620364,0.00019547465,0.00013211732,0.000067524736,0.00017940995],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000057980003,0.000046326273,0.0010726016,0.000009578427,0.000017116574,0.0000014519946,0.00004182582,2.8903895e-7,0.8228518,0.00017322399,0.0035460214,0.1721818],"study_design_scores_gemma":[0.0014362959,0.00080014626,0.0055776816,0.00014412256,0.000026000322,0.000010162114,0.00014809244,0.0000863023,0.48989555,0.0034365454,0.49768713,0.0007519725],"about_ca_topic_score_codex":0.00016570474,"about_ca_topic_score_gemma":0.00010218821,"teacher_disagreement_score":0.4941411,"about_ca_system_score_codex":0.00008678794,"about_ca_system_score_gemma":0.000011894641,"threshold_uncertainty_score":0.41257223},"labels":[],"label_agreement":null},{"id":"W2527052615","doi":"10.1016/j.foodchem.2016.09.155","title":"Enzymatic modification of egg lecithin to improve properties","year":2016,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Alberta Canola Producers Commission; Alberta Livestock and Meat Agency","keywords":"Interesterified fat; Chemistry; Lipase; Lecithin; Chromatography; Emulsion; Yolk; Acetone; Triacylglycerol lipase; Food science; Enzyme; Biochemistry","score_opus":0.038338942955946996,"score_gpt":0.21317562727976008,"score_spread":0.17483668432381308,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2527052615","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972654,0.00010022594,0.000017060458,0.0008773041,0.000047966965,0.00019583119,0.000038666974,0.00004524612,0.0014122912],"genre_scores_gemma":[0.9983401,0.0000017544608,0.00005135247,0.000021198557,0.00014650429,0.0000747071,0.0000029173932,8.161781e-7,0.0013606542],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992858,0.000014905097,0.00020903925,0.00018804525,0.00016294631,0.00013925687],"domain_scores_gemma":[0.9996474,0.000029688808,0.000094512674,0.00010383158,0.00006508934,0.000059488677],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000114528666,0.00008360949,0.00011786195,0.0000026836935,0.000035662815,0.000012609119,0.0002656061,0.00007322672,0.000100932084],"category_scores_gemma":[0.000121422796,0.000024174326,0.00004224816,0.00008357298,0.000033443845,0.00004901808,0.000056645047,0.000032292988,0.00004969005],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011933924,0.000024800982,0.00005439354,0.00004298945,0.000007235586,8.094797e-8,0.00004575195,2.9979267e-7,0.9830071,0.000018709343,0.00012418153,0.016662575],"study_design_scores_gemma":[0.000061685714,0.00016106197,0.0002815756,0.000088802895,0.0000025926986,0.000001479752,0.000086074855,0.0000046465507,0.99761516,0.00017240831,0.0014349985,0.00008953221],"about_ca_topic_score_codex":0.00002041032,"about_ca_topic_score_gemma":0.000006645405,"teacher_disagreement_score":0.016573042,"about_ca_system_score_codex":0.00002859101,"about_ca_system_score_gemma":0.0000073052283,"threshold_uncertainty_score":0.11051355},"labels":[],"label_agreement":null},{"id":"W2529210521","doi":"10.6000/1927-3037.2016.05.03.5","title":"A Comparative Study between Response Surface Methodology and Genetic Algorithm in Optimization and Extraction of Leaf Protein Concentrate from Diplazium esculentum of Assam","year":2016,"lang":"en","type":"article","venue":"International Journal of Biotechnology for Wellness Industries","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Science and Engineering Research Board; Ministry of Food Processing Industries","keywords":"Response surface methodology; Botany; Computer science; Algorithm; Artificial intelligence; Traditional medicine; Biology; Machine learning; Medicine","score_opus":0.07499555932558839,"score_gpt":0.32361818781665613,"score_spread":0.24862262849106775,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2529210521","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.986803,0.00030097426,0.01008219,0.0019836011,0.00016575793,0.0004696367,0.0001865219,0.0000073711503,9.633397e-7],"genre_scores_gemma":[0.99746585,0.000048839713,0.0023957526,0.0000023099876,0.00006033942,0.0000104869505,0.0000040016917,0.000001300893,0.000011120813],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984339,0.00046551714,0.00062357413,0.00017271552,0.0001951532,0.00010913942],"domain_scores_gemma":[0.9978378,0.0011127281,0.0008132552,0.00004381348,0.00016481231,0.00002760619],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00088225,0.000108295804,0.0004060573,0.00008688838,0.00003271795,0.000013190778,0.00026629254,0.00030603536,0.000010947375],"category_scores_gemma":[0.00042300572,0.00004873104,0.000032684577,0.00013756599,0.0003496759,0.00015091152,0.00008081455,0.00017195007,1.3602443e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0012416848,0.00015772172,0.031118477,0.000004100335,0.00025156475,0.000010455244,0.0002549472,0.00012946363,0.753148,0.00007479152,0.000006780224,0.21360198],"study_design_scores_gemma":[0.0011151099,0.0014823193,0.053952962,0.00014097164,0.00002891845,0.000027444283,0.0021321108,0.000131101,0.94005656,0.0007026778,0.00014091884,0.00008890236],"about_ca_topic_score_codex":0.00015138951,"about_ca_topic_score_gemma":0.000045331275,"teacher_disagreement_score":0.21351306,"about_ca_system_score_codex":0.0000455368,"about_ca_system_score_gemma":0.000031777443,"threshold_uncertainty_score":0.23604251},"labels":[],"label_agreement":null},{"id":"W2531929784","doi":"10.1016/j.idairyj.2016.09.005","title":"Effect of denatured whey protein concentrate and its fractions on rennet-induced milk gels","year":2016,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Agropur cooperative; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rennet; Chemistry; Whey protein; Rheology; Chromatography; Casein; Kinetics; Rheometry; Coagulation; Centrifugation; Contraction (grammar); Biochemistry; Polymer; Organic chemistry","score_opus":0.01831282416092731,"score_gpt":0.2614387228651962,"score_spread":0.2431258987042689,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2531929784","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99496377,0.00016555983,0.000008364058,0.002927622,0.0006598246,0.00024598354,0.00005262103,0.000017347385,0.0009589204],"genre_scores_gemma":[0.9987782,0.00003869466,0.000011879117,0.000045854118,0.0005613838,0.000016529426,0.0000033859685,0.0000011841629,0.00054288097],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988241,0.00020802443,0.00027238438,0.00016220006,0.0003786392,0.00015465947],"domain_scores_gemma":[0.9992283,0.00022330889,0.0002539024,0.000035366127,0.00016172903,0.00009741212],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004861217,0.00011270021,0.00014376707,0.000025835066,0.00011456758,0.000055694112,0.00027322973,0.00009243243,0.00030860063],"category_scores_gemma":[0.00031247485,0.000034972625,0.00007520494,0.0000579462,0.000027105527,0.00022045952,0.00004105235,0.00019349692,0.00003713515],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018283624,0.000027252541,0.0006169928,0.0000032744572,0.000044585107,0.000011248407,0.000012953411,6.929599e-7,0.9229867,0.00041094222,0.000263522,0.07543903],"study_design_scores_gemma":[0.00092328124,0.0016100467,0.0120929815,0.00043972084,0.000010563278,0.0002473343,0.000020086802,0.000043196622,0.97048265,0.00071391085,0.013251447,0.00016478566],"about_ca_topic_score_codex":0.00001716197,"about_ca_topic_score_gemma":0.000023836054,"teacher_disagreement_score":0.075274244,"about_ca_system_score_codex":0.000062644285,"about_ca_system_score_gemma":0.0000102841805,"threshold_uncertainty_score":0.33789605},"labels":[],"label_agreement":null},{"id":"W2534540407","doi":"10.1016/j.foodhyd.2016.10.027","title":"Improved stabilization of nanoemulsions by partial replacement of sodium caseinate with pea protein isolate","year":2016,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":98,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Creaming; Homogenizer; Pea protein; Flocculation; Chemistry; Sodium Caseinate; Chromatography; Protein aggregation; Aqueous two-phase system; Oil droplet; Homogenization (climate); Soy protein; Phase (matter); Emulsion; Food science; Biochemistry","score_opus":0.010816169657517931,"score_gpt":0.19833529959250312,"score_spread":0.18751912993498518,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2534540407","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964638,0.00007643603,0.00030225588,0.00045048387,0.000052549334,0.001985612,0.00023779125,0.00005087974,0.00038024443],"genre_scores_gemma":[0.99870205,0.0000042364636,0.0000859629,0.000011551538,0.000051117684,0.00037402316,0.0000156887,0.000002921877,0.0007524404],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984611,0.00012268474,0.00047614455,0.0003410144,0.00031391918,0.00028509065],"domain_scores_gemma":[0.9991586,0.000057364552,0.00038734172,0.00016004285,0.00014814509,0.00008846289],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003050659,0.00017262975,0.00029019933,0.000017592061,0.000101536876,0.000012805283,0.00024899765,0.00010609036,0.00011490732],"category_scores_gemma":[0.00004755468,0.000055284712,0.00007607249,0.00028062507,0.0001113829,0.00016737105,0.000090671136,0.00005199783,0.0000043419354],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00035599794,0.00015509468,0.00033707934,0.000030790758,0.00003308623,3.7179092e-7,0.00006993672,0.0000020385269,0.9967746,0.00017099066,0.00010812765,0.0019618494],"study_design_scores_gemma":[0.0008140814,0.007916294,0.00013159084,0.00016692019,0.000015910318,0.0000029291743,0.00011769011,0.00018517909,0.9857405,0.00018210844,0.004532773,0.00019403649],"about_ca_topic_score_codex":0.0002215228,"about_ca_topic_score_gemma":0.00040642318,"teacher_disagreement_score":0.011034149,"about_ca_system_score_codex":0.00004683532,"about_ca_system_score_gemma":0.000024679159,"threshold_uncertainty_score":0.22544451},"labels":[],"label_agreement":null},{"id":"W2543287382","doi":"10.1021/acssuschemeng.6b00991","title":"pH Responsive Bioactive Lead Sulfide Nanomaterials: Protein Induced Morphology Control, Bioapplicability, and Bioextraction of Nanomaterials","year":2016,"lang":"en","type":"article","venue":"ACS Sustainable Chemistry & Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"College of the North Atlantic","funders":"Natural Sciences and Engineering Research Council of Canada; Research and Development Corporation of Newfoundland and Labrador; Department of Science and Technology, Ministry of Science and Technology, India","keywords":"Nanomaterials; Chemistry; Alginic acid; Aqueous solution; Nanoparticle; Lysozyme; Chemical engineering; Aqueous two-phase system; Nanotechnology; Materials science; Organic chemistry; Biochemistry","score_opus":0.010318485240927001,"score_gpt":0.20395012205692464,"score_spread":0.19363163681599765,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2543287382","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983499,0.000172581,0.000039603507,0.0003164996,0.0000726751,0.00078431243,0.00006513777,0.00012559607,0.000073666175],"genre_scores_gemma":[0.99909854,0.000014773779,0.000051138926,0.0000059736935,0.00019604237,0.00027043538,0.0000073676115,0.000005102028,0.00035060963],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99834687,0.00008194026,0.00046510663,0.00045615732,0.00015452404,0.00049539795],"domain_scores_gemma":[0.9989457,0.00030549345,0.00026025667,0.00016539429,0.00022926577,0.00009386332],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006528807,0.00025784597,0.0004477416,0.000023803726,0.00009075095,0.00004948972,0.00024749935,0.00028739832,0.000084965446],"category_scores_gemma":[0.00082725286,0.0001154077,0.00005749208,0.00019008292,0.00011630039,0.00024511575,0.00015121317,0.00007369708,0.00000399083],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017929524,0.000035944424,0.00007655515,0.00019697814,0.000033901924,0.0000207284,0.00002932571,0.0000023209725,0.9980347,0.0001499845,0.0000043697564,0.001235897],"study_design_scores_gemma":[0.0004019307,0.00016144554,0.00090423436,0.000083155726,0.000012015008,0.000053410982,0.0003822306,0.0000037990983,0.9963351,0.00018586217,0.0012326442,0.0002441674],"about_ca_topic_score_codex":0.00018094102,"about_ca_topic_score_gemma":0.000001033311,"teacher_disagreement_score":0.0016995947,"about_ca_system_score_codex":0.00016291862,"about_ca_system_score_gemma":0.000031300788,"threshold_uncertainty_score":0.47061896},"labels":[],"label_agreement":null},{"id":"W2545068572","doi":"10.1016/j.foodhyd.2016.10.006","title":"Whey protein isolate and flaxseed ( Linum usitatissimum L.) gum electrostatic coacervates: Turbidity and rheology","year":2016,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":112,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie; University of Saskatchewan","funders":"","keywords":"Coacervate; Turbidimetry; Chemistry; Whey protein isolate; Isoelectric point; Biopolymer; Zeta potential; Gum arabic; Rheology; Chromatography; Linum; Whey protein; Shear thinning; Apparent viscosity; Chemical engineering; Materials science; Food science; Botany; Biochemistry; Organic chemistry; Polymer","score_opus":0.01058444870914241,"score_gpt":0.18174529290742397,"score_spread":0.17116084419828156,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2545068572","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9940644,0.000571524,0.00008056594,0.0030925288,0.00009990752,0.0015235876,0.00008606305,0.00013758375,0.0003438327],"genre_scores_gemma":[0.996346,0.000038842856,0.0001835002,0.0001590007,0.00017382405,0.0002936464,0.000008228375,0.000004084007,0.0027928732],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980797,0.0002272477,0.0003603615,0.00056599017,0.00021240619,0.00055428967],"domain_scores_gemma":[0.9992547,0.00018879707,0.00016536351,0.00011700093,0.00006663512,0.00020750561],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000401102,0.00027884444,0.00038339358,0.000026573704,0.00028405443,0.00008487496,0.00024586607,0.00022288288,0.00011097072],"category_scores_gemma":[0.00015213198,0.000100493955,0.00005562483,0.00021586847,0.00020670923,0.0002306561,0.0001974271,0.0001487624,0.000049492093],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008454038,0.00003948395,0.004620599,0.000030689003,0.000041485317,0.000004336197,0.00010270994,1.3946256e-7,0.98607385,0.0010366545,0.00023399075,0.0077315103],"study_design_scores_gemma":[0.00823341,0.042582188,0.23905006,0.0011929167,0.00020445955,0.00047256803,0.0008745196,0.0017221892,0.5406816,0.05953445,0.10088745,0.004564163],"about_ca_topic_score_codex":0.00012922291,"about_ca_topic_score_gemma":0.0008473025,"teacher_disagreement_score":0.44539222,"about_ca_system_score_codex":0.00004503006,"about_ca_system_score_gemma":0.000018309775,"threshold_uncertainty_score":0.40980244},"labels":[],"label_agreement":null},{"id":"W2548879164","doi":"10.1007/s11947-016-1818-7","title":"Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity","year":2016,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":160,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"China Postdoctoral Science Foundation; National Natural Science Foundation of China","keywords":"Emulsion; Solubility; Chemistry; Absorption of water; Bran; Absorption capacity; Absorption (acoustics); Chromatography; Ingredient; Response surface methodology; Food science; Chemical engineering; Materials science; Organic chemistry; Composite material","score_opus":0.012175032131464146,"score_gpt":0.16635771007193734,"score_spread":0.1541826779404732,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2548879164","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9956612,0.0027141038,0.0001220623,0.0008463384,0.000017936625,0.00048208333,0.00009186833,0.000044690853,0.000019717449],"genre_scores_gemma":[0.9996165,0.00009767244,0.000027669623,0.000003872768,0.000013223924,0.000059684317,0.000005008322,0.0000010737994,0.00017528037],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99934447,0.000018238188,0.00017675746,0.00024592425,0.00008739931,0.00012723339],"domain_scores_gemma":[0.99963903,0.000017628394,0.00017469568,0.000057030324,0.00008830016,0.000023311039],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000060312002,0.00013019463,0.00021553131,0.000016536773,0.00007232838,0.0000059819145,0.00008818235,0.00014070616,0.000011007524],"category_scores_gemma":[0.000009073867,0.000034466386,0.000014536227,0.0001678044,0.00028773258,0.00006874819,0.000045130102,0.00003594612,5.291769e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012919193,0.0001211674,0.0026051053,0.000066588385,0.000052285344,6.593837e-8,0.000040529478,5.8777033e-7,0.9815793,0.00013386065,0.000004561687,0.015266742],"study_design_scores_gemma":[0.00034100746,0.0047244104,0.0014098617,0.00011244004,0.000013407453,0.000008106818,0.00015311048,0.000011252782,0.9921563,0.00032804365,0.00064605783,0.00009596131],"about_ca_topic_score_codex":0.0001571356,"about_ca_topic_score_gemma":0.00008093296,"teacher_disagreement_score":0.01517078,"about_ca_system_score_codex":0.000010890465,"about_ca_system_score_gemma":0.000008704475,"threshold_uncertainty_score":0.14054984},"labels":[],"label_agreement":null},{"id":"W2553066954","doi":"10.1094/cchem-04-16-0097-fi","title":"Physicochemical and Functional Properties of Protein Isolates Obtained from Several Pea Cultivars","year":2016,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":87,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Pea protein; Cultivar; Vicilin; Solubility; Chemistry; Food science; Legumin; Emulsion; Botany; Storage protein; Biology; Biochemistry; Organic chemistry","score_opus":0.021352083892001713,"score_gpt":0.1816569472389529,"score_spread":0.16030486334695118,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2553066954","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982788,0.00020261473,0.0000031222073,0.0003891448,0.00001716765,0.00013543856,0.0000602332,0.000046150297,0.0008673283],"genre_scores_gemma":[0.9986337,0.0000040885484,0.000024186706,0.000010903996,0.0003751662,0.000031587053,0.000022920805,0.0000012381656,0.0008961999],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99924445,0.000019486988,0.00017428289,0.00025992084,0.00014133364,0.00016055207],"domain_scores_gemma":[0.9996893,0.000032429423,0.00008569926,0.000060860137,0.000061681196,0.000070065056],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000050486495,0.00012575544,0.00016277346,0.0000017851124,0.000053899403,0.00001612031,0.0001226699,0.00010927128,0.00024101512],"category_scores_gemma":[0.00005503215,0.000039721246,0.00005346445,0.0000478597,0.00014399271,0.000078856334,0.00008909845,0.000065289474,0.000009358009],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008039451,0.000037007678,0.0010374486,0.00002830064,0.000017830132,3.9670496e-7,0.000024370025,7.272397e-8,0.9950409,0.000007945151,0.000113981696,0.0036113616],"study_design_scores_gemma":[0.00021252311,0.000031584663,0.004629695,0.00014408545,0.000004785697,0.000003827953,0.000080207086,0.000013123965,0.99387026,0.00035582224,0.00052423176,0.00012984675],"about_ca_topic_score_codex":0.0001943922,"about_ca_topic_score_gemma":0.0000052729793,"teacher_disagreement_score":0.0035922464,"about_ca_system_score_codex":0.000026134041,"about_ca_system_score_gemma":0.000010357917,"threshold_uncertainty_score":0.26389465},"labels":[],"label_agreement":null},{"id":"W2554430558","doi":"10.1016/j.seppur.2016.11.050","title":"Analysis of protein enrichment during single- and multi-stage tribo-electrostatic bioseparation processes for dry fractionation of legume flour","year":2016,"lang":"en","type":"article","venue":"Separation and Purification Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":66,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McMaster University; University of Waterloo","funders":"Agricultural Adaptation Council; Natural Sciences and Engineering Research Council of Canada; Mitacs; Ontario Centres of Excellence","keywords":"Laminar flow; Electric field; Fractionation; Materials science; Chemistry; Chromatography; Analytical Chemistry (journal); Mechanics; Physics","score_opus":0.037675205699102876,"score_gpt":0.29279118790734565,"score_spread":0.2551159822082428,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2554430558","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98753947,0.00042524317,0.00917418,0.0017828827,0.00001744723,0.0008862467,0.00010402938,0.000056383426,0.000014144503],"genre_scores_gemma":[0.9983058,0.00007946641,0.0008466767,0.000006078329,0.000012909373,0.0002724255,0.000076884106,0.0000011526629,0.00039862993],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999091,0.00004590985,0.00039352037,0.00025686808,0.000105237166,0.000107426684],"domain_scores_gemma":[0.9990546,0.00009459533,0.0004538453,0.0000726352,0.0003018944,0.000022447824],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020987452,0.00009334025,0.00020815645,0.0001941941,0.00010522957,0.000015748623,0.00007543588,0.00014482191,0.000015039893],"category_scores_gemma":[0.00022441329,0.00004383111,0.000032733882,0.00079591665,0.000088458124,0.00021862448,0.000013867636,0.000030711017,7.9665153e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000051065967,0.0000854046,0.0041488647,0.00005961018,0.0000585591,2.552996e-8,0.00006620249,0.0000060296284,0.96247196,0.0026198241,0.0000018082767,0.030430658],"study_design_scores_gemma":[0.00045206738,0.00046724203,0.036921237,0.000032240863,0.00006912147,9.226796e-7,0.00023174899,0.0012530634,0.9580049,0.00079952343,0.0016407381,0.00012722678],"about_ca_topic_score_codex":0.000017796428,"about_ca_topic_score_gemma":0.00020528448,"teacher_disagreement_score":0.032772373,"about_ca_system_score_codex":0.00003180192,"about_ca_system_score_gemma":0.000014025856,"threshold_uncertainty_score":0.17873807},"labels":[],"label_agreement":null},{"id":"W2554450518","doi":"10.3168/jds.2016-11764","title":"Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk","year":2016,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":169,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Tertiary Education Commission","keywords":"Globules of fat; Homogenization (climate); Chemistry; Pepsin; Food science; Digestion (alchemy); Milk fat; Chromatography; Biochemistry; Biology; Enzyme","score_opus":0.015937267079109307,"score_gpt":0.2328189752342129,"score_spread":0.2168817081551036,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2554450518","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99919325,0.00023215878,0.0000045490397,0.00017101032,0.000034935492,0.0003388388,0.000009722926,0.0000017878722,0.000013725591],"genre_scores_gemma":[0.9998755,0.000044178316,0.000031225572,9.550178e-7,0.000029949471,0.0000066875577,9.12815e-8,3.3859519e-7,0.000011105279],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991511,0.000101348734,0.00025203376,0.00009434308,0.00031370812,0.00008743774],"domain_scores_gemma":[0.99937975,0.0001479581,0.00029139535,0.00004397923,0.000094896895,0.000042022813],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00064753636,0.00006422317,0.00015652408,0.000033461027,0.00008718971,0.000012302013,0.00015466023,0.000023539766,0.0000041218505],"category_scores_gemma":[0.00016601059,0.000015554628,0.000035947633,0.00024822974,0.000292217,0.00016198437,0.000033278662,0.000025248386,1.5692936e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000647636,0.000035521316,0.03990423,0.000011004411,0.0000028615277,8.236463e-7,0.00003330919,0.0000019762597,0.9187372,0.00002115519,4.3349007e-7,0.041186746],"study_design_scores_gemma":[0.00019574117,0.0035552555,0.23473161,0.00021332232,0.0000108478425,0.000029756491,0.000030313318,0.0000036420838,0.76118326,0.000016544052,0.0000049176065,0.000024759653],"about_ca_topic_score_codex":0.000033210792,"about_ca_topic_score_gemma":0.000006326563,"teacher_disagreement_score":0.1948274,"about_ca_system_score_codex":0.000033833338,"about_ca_system_score_gemma":0.00001065401,"threshold_uncertainty_score":0.10766857},"labels":[],"label_agreement":null},{"id":"W2558033242","doi":"10.1007/978-1-4939-6595-3_7","title":"β-Lactoglobulin-Based Nano and Microparticulate Systems for the Protection and Delivery of Bioactives","year":2016,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agropur cooperative; Université Laval","funders":"","keywords":"Nutraceutical; Functional food; Nanotechnology; Food protein; Food products; Delivery system; Biochemical engineering; Chemistry; Biotechnology; Food science; Materials science; Medicine; Engineering; Biology; Pharmacology","score_opus":0.022456917214840156,"score_gpt":0.1683637252552678,"score_spread":0.14590680804042763,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2558033242","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9143491,0.0649975,0.0014215871,0.0015832743,0.0023984718,0.009577029,0.0023270708,0.0005864711,0.0027595165],"genre_scores_gemma":[0.9964298,0.00018330835,0.000045058856,0.0000034547663,0.00020140766,0.00013885458,0.000005526047,0.0000051821517,0.0029874158],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9993352,0.000009563168,0.00020733841,0.00021088729,0.00009676872,0.00014023068],"domain_scores_gemma":[0.999533,0.00015585477,0.00013923483,0.00006861878,0.00006863706,0.00003467675],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012400186,0.00020417913,0.00025205428,0.000017138225,0.00009405089,0.00004670027,0.0000929989,0.00016978526,0.0000037560244],"category_scores_gemma":[0.00002135389,0.00006952852,0.0000616542,0.000019096526,0.00009421601,0.00006529753,0.000037759346,0.00007054997,9.585932e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017556295,0.000008797784,0.000016019858,0.0008296957,0.000291241,8.8046016e-7,0.00007378783,0.00022808292,0.9750548,0.013683997,0.000021898784,0.009615211],"study_design_scores_gemma":[0.0012545945,0.010206842,0.002144895,0.0055111935,0.00047469256,0.00017067793,0.00037594378,0.0031190845,0.35500517,0.0015309033,0.61768156,0.0025244134],"about_ca_topic_score_codex":0.000029861902,"about_ca_topic_score_gemma":0.000025259724,"teacher_disagreement_score":0.62004966,"about_ca_system_score_codex":0.000018295488,"about_ca_system_score_gemma":0.0000064830933,"threshold_uncertainty_score":0.28352907},"labels":[],"label_agreement":null},{"id":"W2558364533","doi":"10.1002/ffj.3365","title":"Effect of protein‐flavour binding on flavour delivery and protein functional properties: A special emphasis on plant‐based proteins","year":2016,"lang":"en","type":"article","venue":"Flavour and Fragrance Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":122,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Flavour; Chemistry; Plant protein; Food science","score_opus":0.021942997574621106,"score_gpt":0.19701173332517463,"score_spread":0.17506873575055354,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2558364533","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9958674,0.00029888237,0.000047475307,0.0010724613,0.0003017874,0.001837516,0.00011945237,0.0000512343,0.0004038479],"genre_scores_gemma":[0.99655277,0.00003646509,0.000050835806,0.00006516845,0.0025232595,0.00020465834,0.000004881008,0.000007214603,0.00055472256],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9970501,0.0005221504,0.00057585683,0.0005246584,0.00078958226,0.00053762516],"domain_scores_gemma":[0.9987938,0.00022722008,0.00044829893,0.00012007073,0.00013211767,0.00027849554],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012624001,0.00041765274,0.00054916507,0.00010748472,0.0006329508,0.0001539175,0.00028191583,0.00023518376,0.00018926819],"category_scores_gemma":[0.0002884331,0.00014102331,0.00019186382,0.00023256325,0.0002027449,0.00028330428,0.00006324674,0.0004357781,0.00004326491],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0024657603,0.00014592176,0.0020237644,0.00011486518,0.00005565258,0.000036868532,0.00007905097,0.0000043129708,0.86038727,0.000073280054,0.0003108141,0.13430247],"study_design_scores_gemma":[0.0044094836,0.016784308,0.017505387,0.005587106,0.000047111094,0.00024289805,0.00013236792,0.00009697423,0.9469552,0.000271261,0.0071263774,0.0008415472],"about_ca_topic_score_codex":0.00004336037,"about_ca_topic_score_gemma":0.000056531906,"teacher_disagreement_score":0.13346092,"about_ca_system_score_codex":0.00009365563,"about_ca_system_score_gemma":0.000049405382,"threshold_uncertainty_score":0.57507634},"labels":[],"label_agreement":null},{"id":"W2558992605","doi":"10.1007/s11746-016-2922-6","title":"Functional Properties of Protein Isolates Produced by Aqueous Extraction of De‐hulled Yellow Mustard","year":2016,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Protein isolate; Chemistry; Extraction (chemistry); Solubility; Soy protein; Brassica; Isoelectric point; Aqueous solution; Absorption of water; Food science; Plant protein; Chromatography; Protein purification; Botany; Biochemistry; Organic chemistry; Biology","score_opus":0.015927288173429616,"score_gpt":0.2013539519455197,"score_spread":0.18542666377209008,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2558992605","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99658614,0.00043295947,0.0000069395173,0.0027429177,0.000066741784,0.00009087779,0.000010784194,0.000009538732,0.000053093525],"genre_scores_gemma":[0.9983485,0.00008198659,0.00013727721,0.000048143724,0.00023285778,0.000009776168,3.4522643e-7,0.000002034684,0.0011390952],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987825,0.00010134786,0.0004496244,0.00013218532,0.00036304808,0.00017125886],"domain_scores_gemma":[0.99797297,0.00007146954,0.001488424,0.00009180393,0.000320773,0.000054545457],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00056291156,0.00011639375,0.00030574144,0.0000043548207,0.00007680339,0.000010830375,0.00034736202,0.000058197493,0.00003152191],"category_scores_gemma":[0.00024179497,0.000032938708,0.0003773675,0.00018800014,0.0003709263,0.00009822714,0.00005486592,0.00015837348,0.0000010381807],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016654599,0.00010781944,0.0005785219,0.000043869928,0.000079865174,2.0553352e-7,0.0001528926,0.0000019934635,0.98086685,7.7492336e-7,0.002109071,0.015891585],"study_design_scores_gemma":[0.00018541113,0.00024713983,0.00086782797,0.0002169252,0.000019134444,0.000037506197,0.000616224,0.000007491996,0.99592334,0.000022257818,0.0017720422,0.00008468168],"about_ca_topic_score_codex":0.00011525955,"about_ca_topic_score_gemma":0.0000037909062,"teacher_disagreement_score":0.015806902,"about_ca_system_score_codex":0.00012988385,"about_ca_system_score_gemma":0.000062087354,"threshold_uncertainty_score":0.13666935},"labels":[],"label_agreement":null},{"id":"W2560110451","doi":"10.4236/fns.2016.714121","title":"Extraction and Solubilization Methods Suitable for Proteomic Analysis of Common Bean Seed of Ivory Coast","year":2016,"lang":"en","type":"article","venue":"Food and Nutrition Sciences","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université de Moncton","funders":"","keywords":"Chemistry; Chromatography; Phaseolus; Extraction (chemistry); Urea; Trichloroacetic acid; Thiourea; Polyacrylamide gel electrophoresis; Mass spectrometry; Protein purification; Solubilization; Gel electrophoresis; Biochemistry; Botany; Biology; Enzyme; Organic chemistry","score_opus":0.06389239664252448,"score_gpt":0.335699209694053,"score_spread":0.2718068130515285,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2560110451","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966851,0.00044282826,0.0019175851,0.00031273518,0.000042109925,0.0004479373,0.00010159678,0.000011841854,0.000038304122],"genre_scores_gemma":[0.9973728,0.000087029424,0.002424884,0.0000065167883,0.000029610686,0.00005402739,0.0000088960805,3.6487742e-7,0.000015891306],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99917346,0.0001348515,0.00024491947,0.00020170734,0.00013741505,0.00010766407],"domain_scores_gemma":[0.9992516,0.00037707688,0.00021276441,0.000032532025,0.00009258892,0.0000334127],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011828656,0.000060642695,0.00021534631,0.00006490318,0.000163739,0.000023438579,0.00009096818,0.000056803165,0.00001016336],"category_scores_gemma":[0.00008556638,0.000022141836,0.00005360031,0.0005196031,0.00022214297,0.00023970092,0.00002648049,0.000016809896,9.284613e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000034986642,0.00006854005,0.010079931,0.000040538354,0.00002751719,1.2718182e-8,0.000050382212,8.9644203e-7,0.969594,0.00047051188,0.000010752579,0.019621905],"study_design_scores_gemma":[0.0005109033,0.0035715627,0.12814638,0.0001800267,0.00014851963,0.0000034215489,0.001257206,0.0009598202,0.8581962,0.006228483,0.0006257836,0.00017168633],"about_ca_topic_score_codex":0.00010691663,"about_ca_topic_score_gemma":0.00040809,"teacher_disagreement_score":0.11806645,"about_ca_system_score_codex":0.0000070513865,"about_ca_system_score_gemma":0.0000049494,"threshold_uncertainty_score":0.12593645},"labels":[],"label_agreement":null},{"id":"W2560744403","doi":"10.5539/jfr.v6n1p32","title":"Stability of Mexican Oregano Essential Oil Double Emulsions Obtained by Ultrasound Formulated With Whey Protein Concentrate and Tween 80","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Consejo Nacional de Ciencia y Tecnología","keywords":"Creaming; Emulsion; Homogenization (climate); Oil droplet; Lecithin; Particle size; Viscosity; Chemistry; Whey protein; Whey protein isolate; Chromatography; Materials science; Chemical engineering; Composite material; Organic chemistry","score_opus":0.0551682866853856,"score_gpt":0.2956957817735288,"score_spread":0.2405274950881432,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2560744403","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99726105,0.00040566098,0.000009652187,0.0014964945,0.000030745927,0.00036273425,0.000078433455,0.000009848219,0.00034536188],"genre_scores_gemma":[0.9994905,0.000058242254,0.00004723857,0.0000038424764,0.0001287933,0.000013014788,0.000002903141,0.0000020838904,0.00025337245],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9973314,0.00044953407,0.00053270836,0.00022468934,0.0010086524,0.0004530368],"domain_scores_gemma":[0.99795604,0.0003994833,0.0003361786,0.00010742103,0.00093261676,0.0002682457],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0020670563,0.00013124682,0.0003411544,0.000036651603,0.00021418645,0.00007653597,0.0004245474,0.00011524129,0.00017489276],"category_scores_gemma":[0.0002814263,0.000037492955,0.0000739048,0.00040749498,0.00043513894,0.00027813794,0.00008838605,0.00031766057,0.0000022870006],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000983462,0.00014435097,0.0030630801,0.000032457778,0.00007495399,0.000005013947,0.0001056763,1.721624e-7,0.9903697,0.0001431401,0.00017138528,0.0049066204],"study_design_scores_gemma":[0.0014406428,0.0046409545,0.002338935,0.00024397629,0.000010428911,0.000041970998,0.00034796345,0.0000020455693,0.9892925,0.00043747612,0.0010848147,0.00011829685],"about_ca_topic_score_codex":0.00024707755,"about_ca_topic_score_gemma":0.00035017455,"teacher_disagreement_score":0.0047883233,"about_ca_system_score_codex":0.00007812606,"about_ca_system_score_gemma":0.000094421084,"threshold_uncertainty_score":0.1914953},"labels":[],"label_agreement":null},{"id":"W2564243844","doi":"10.1016/j.foodres.2016.12.010","title":"Mucus interactions with liposomes encapsulating bioactives: Interfacial tensiometry and cellular uptake on Caco-2 and cocultures of Caco-2/HT29-MTX","year":2016,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":46,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Liposome; Mucus; Chemistry; Absorption (acoustics); Caco-2; Biophysics; In vitro; Nanotechnology; Biochemistry; Materials science; Biology","score_opus":0.08237803231192746,"score_gpt":0.3187468442515648,"score_spread":0.23636881193963732,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2564243844","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.994573,0.00016173419,0.000016782056,0.0023038727,0.00020614002,0.00028724808,0.00019939132,0.000026621561,0.0022252],"genre_scores_gemma":[0.99883676,0.00003243006,0.00009930263,0.000021836931,0.00035366608,0.00003607126,0.000012854714,0.0000024992698,0.00060455414],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9981977,0.00016556882,0.0002627167,0.00038386116,0.00071609847,0.0002740525],"domain_scores_gemma":[0.99867725,0.00057922676,0.00011892244,0.00007617032,0.00042736434,0.00012107855],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004554112,0.00014323388,0.00017813094,0.00014316938,0.00020719887,0.00009563338,0.00028744145,0.0000796837,0.00020641458],"category_scores_gemma":[0.0004765447,0.00004794477,0.00004136141,0.0002662805,0.00036241626,0.0002345685,0.0002237797,0.0002446497,0.000013049782],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019811148,0.00009618227,0.0037616477,0.000010788603,0.000116623465,0.000005826288,0.00026478563,8.193417e-7,0.95501983,0.0013629053,0.00022363121,0.038938846],"study_design_scores_gemma":[0.0012119208,0.0067770034,0.08120574,0.0010285296,0.000015326394,0.000092829265,0.004667013,0.00013038896,0.8749908,0.0013818039,0.028038094,0.0004605062],"about_ca_topic_score_codex":0.00026890708,"about_ca_topic_score_gemma":0.00045741827,"teacher_disagreement_score":0.08002899,"about_ca_system_score_codex":0.00006981673,"about_ca_system_score_gemma":0.000015088818,"threshold_uncertainty_score":0.2260095},"labels":[],"label_agreement":null},{"id":"W2564990044","doi":"10.1016/j.foodres.2016.12.026","title":"Influence of dairy matrices on nutrient release in a simulated gastrointestinal environment","year":2016,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":65,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Chemistry; Digestion (alchemy); Lipid digestion; Hydrolysis; Rheology; Nutrient; Homogenization (climate); Fatty acid; Hydrolyzed protein; Kinetics; Calcium; Chromatography; Biochemistry; Enzyme; Materials science; Biology; Organic chemistry; Lipase","score_opus":0.05807103417159146,"score_gpt":0.3051280743160562,"score_spread":0.24705704014446475,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2564990044","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997199,0.00003167813,0.0000060814923,0.0017821713,0.000031372383,0.00027351218,0.00008649622,0.0000143350435,0.0005753806],"genre_scores_gemma":[0.9996046,0.000023000437,0.000037284124,0.000014469697,0.00010267225,0.000030045589,0.0000072504254,9.1498663e-7,0.00017978653],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9980307,0.00018972787,0.0002835405,0.000265114,0.00095818413,0.000272726],"domain_scores_gemma":[0.999046,0.000574492,0.00008405238,0.00007770964,0.00013558174,0.000082108854],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00074556144,0.00008078139,0.00009762845,0.000082051185,0.00004516693,0.000018550183,0.00052524055,0.00003781104,0.00030634322],"category_scores_gemma":[0.000584641,0.000028112585,0.0000406073,0.00019483511,0.00012526811,0.0001030664,0.00018617517,0.000158013,0.00016906868],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007025179,0.00069537485,0.049871784,0.000013655366,0.000023978677,0.000041648516,0.000054894335,0.0020162417,0.9292865,0.0035835232,0.00033946373,0.013370442],"study_design_scores_gemma":[0.0025507263,0.013239597,0.72138834,0.0026116876,0.000003341621,0.000070073,0.00027214276,0.0011485807,0.22058953,0.009749228,0.027872413,0.0005043252],"about_ca_topic_score_codex":0.00015212652,"about_ca_topic_score_gemma":0.00004278326,"teacher_disagreement_score":0.70869696,"about_ca_system_score_codex":0.00017261207,"about_ca_system_score_gemma":0.000015458243,"threshold_uncertainty_score":0.33542433},"labels":[],"label_agreement":null},{"id":"W2569324934","doi":"10.1007/s10068-016-0235-z","title":"Effect of genotype on the physicochemical and functional attributes of faba bean (Vicia faba L.) protein isolates","year":2016,"lang":"en","type":"article","venue":"Food Science and Biotechnology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":53,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Saskatchewan Pulse Growers; Western Grains Research Foundation; Ministry of Agriculture - Saskatchewan","keywords":"Vicilin; Creaming; Vicia faba; Legumin; Isoelectric point; Chemistry; Solubility; Emulsion; Chromatography; Protein isolate; Ingredient; Food science; Raw material; Extraction (chemistry); Precipitation; Botany; Storage protein; Biology; Biochemistry","score_opus":0.017717524441722293,"score_gpt":0.21034659698455824,"score_spread":0.19262907254283596,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2569324934","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9936408,0.0002431971,0.000006727747,0.0056096455,0.00003831868,0.00035091295,0.000033245185,0.000032819822,0.000044344008],"genre_scores_gemma":[0.99988025,0.000016205724,0.0000119958,0.000022197864,0.000033930875,0.000021703969,8.0998893e-7,6.2438744e-7,0.000012255164],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99902326,0.00004985891,0.0001636815,0.00030829164,0.0002316721,0.00022323595],"domain_scores_gemma":[0.9994024,0.00025762917,0.00011900281,0.00010186058,0.000084073894,0.00003501613],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007093064,0.00011190523,0.00018921337,0.00002694419,0.0001704208,0.000012994266,0.00031690046,0.00015625758,0.000013858572],"category_scores_gemma":[0.0002767642,0.000029210589,0.000032465632,0.0004532211,0.0016239464,0.00007424396,0.00020411599,0.00009513278,0.000004613366],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000044614637,0.000018825618,0.0004724902,0.0000100290845,0.000007775639,1.306243e-7,0.00000733634,1.9901258e-8,0.94696236,0.0045920135,0.000018315344,0.04786609],"study_design_scores_gemma":[0.0001118978,0.0043929545,0.0034491965,0.000072773284,0.0000046022324,0.0000059921276,0.000046564746,0.000008757731,0.99051774,0.0009833582,0.0003327228,0.00007345271],"about_ca_topic_score_codex":0.000022887058,"about_ca_topic_score_gemma":0.000011830379,"teacher_disagreement_score":0.04779264,"about_ca_system_score_codex":0.000013898256,"about_ca_system_score_gemma":0.000012937145,"threshold_uncertainty_score":0.5983498},"labels":[],"label_agreement":null},{"id":"W2569360698","doi":"10.1016/j.ijbiomac.2016.12.075","title":"Trypsin and trypsin inhibitor bind milk beta-lactoglobulin: Protein–protein interactions and morphology","year":2017,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université du Québec à Trois-Rivières","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Trypsin; Chemistry; Trypsin inhibitor; Beta-lactoglobulin; Transmission electron microscopy; van der Waals force; Morphology (biology); Protein G; Crystallography; Biochemistry; Whey protein; Enzyme; Materials science; Biology; Organic chemistry; Antibody; Molecule; Nanotechnology","score_opus":0.04082082188313716,"score_gpt":0.28383233520473555,"score_spread":0.2430115133215984,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2569360698","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9888142,0.0005739801,0.000037857273,0.009241043,0.000542151,0.00027436318,0.000084409694,0.000019321284,0.0004126776],"genre_scores_gemma":[0.99806386,0.00008341548,0.0007340954,0.00017254957,0.000799303,0.000017846814,0.00001045827,0.0000022675904,0.00011620378],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99829435,0.00020154292,0.0006003528,0.00032702676,0.00033004308,0.00024665834],"domain_scores_gemma":[0.99845487,0.00013145,0.00082572416,0.00010092043,0.00030882354,0.00017818494],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042438705,0.00022377975,0.00036917342,0.000049534327,0.00031460187,0.00039477157,0.00083076133,0.00020004377,0.0001636999],"category_scores_gemma":[0.0005428069,0.00009192947,0.0001454414,0.000041929252,0.00045909098,0.0002900246,0.0004045164,0.0003687084,0.000015230619],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00025695752,0.00012260838,0.005474699,0.0000039315846,0.0000976305,0.00021782675,0.000025478263,2.4749124e-7,0.94329673,0.0011079627,0.00008780065,0.049308132],"study_design_scores_gemma":[0.0026947027,0.004251659,0.38463637,0.000684901,0.00005167505,0.0052163377,0.0005549211,0.0000492014,0.5384008,0.02061827,0.041814886,0.0010262392],"about_ca_topic_score_codex":0.000102022335,"about_ca_topic_score_gemma":0.00006049106,"teacher_disagreement_score":0.4048959,"about_ca_system_score_codex":0.000045366072,"about_ca_system_score_gemma":0.000015267286,"threshold_uncertainty_score":0.38067913},"labels":[],"label_agreement":null},{"id":"W2573641892","doi":"10.1007/s13197-016-2438-y","title":"Long-term stability of sodium caseinate-stabilized nanoemulsions","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":69,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Agriculture and Agri-Food Canada; Israel Science Foundation; Canada Foundation for Innovation; Ministry of Advanced Education; Ministry of Agriculture - Saskatchewan","keywords":"Creaming; Flocculation; Sodium Caseinate; Chemistry; Aqueous two-phase system; Chemical engineering; Sodium; Phase (matter); Aqueous solution; Compaction; Chromatography; Oil droplet; Emulsion; Materials science; Organic chemistry; Composite material","score_opus":0.042986762445379204,"score_gpt":0.276782118340835,"score_spread":0.2337953558954558,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2573641892","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99597836,0.0004004039,0.0000033142094,0.002946229,0.00024673162,0.00015477244,0.000009535478,0.000015592299,0.00024508568],"genre_scores_gemma":[0.9998151,0.000044314704,0.00007476561,0.000010723726,0.000044634417,0.000002903829,1.3145157e-7,5.169668e-7,0.000006875995],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986128,0.000033450626,0.00043046477,0.00021457348,0.00043987448,0.00026883505],"domain_scores_gemma":[0.9980252,0.00007035613,0.00078488654,0.00023352877,0.00078215334,0.00010390919],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015800525,0.00009883907,0.00031511526,0.000094182185,0.00067114277,0.00008617103,0.0013304454,0.0001346019,0.00002986126],"category_scores_gemma":[0.0014498801,0.000037265643,0.00006195772,0.0003889187,0.002107813,0.0004271161,0.00036205366,0.00020944374,0.0000014399141],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022731077,0.00007561268,0.08267977,0.000009957217,0.000006660342,0.000011308472,0.000033151035,2.612478e-8,0.86856306,0.00080361764,0.0000074742593,0.047786623],"study_design_scores_gemma":[0.00039077076,0.002992823,0.18833369,0.000079300946,0.00001543989,0.0003208802,0.00043651866,0.000009254611,0.803133,0.0038258545,0.00032509776,0.00013737753],"about_ca_topic_score_codex":0.00002487899,"about_ca_topic_score_gemma":0.00023917732,"teacher_disagreement_score":0.10565392,"about_ca_system_score_codex":0.000040989948,"about_ca_system_score_gemma":0.00008521648,"threshold_uncertainty_score":0.7766325},"labels":[],"label_agreement":null},{"id":"W2574502321","doi":"10.1016/j.lwt.2017.01.048","title":"Preparation of branched canola protein isolate and effects of molecular architecture on solution flow properties","year":2017,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; McMaster University; Agriculture and Agri-Food Canada","funders":"Canola Council of Canada","keywords":"Branching (polymer chemistry); Canola; Shear thinning; Dilatant; Shear rate; Extender; Chemistry; Shear (geology); Chemical engineering; Materials science; Organic chemistry; Rheology; Composite material; Food science","score_opus":0.014495960760808784,"score_gpt":0.22789343036865928,"score_spread":0.2133974696078505,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2574502321","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983145,0.00029081368,0.000043653636,0.00025977255,0.00004707374,0.00072365557,0.0000045535066,0.000014008313,0.0003019717],"genre_scores_gemma":[0.99971926,0.000002781636,0.00010295038,0.0000110028495,0.00003628065,0.00004468884,0.0000018704059,6.3624697e-7,0.00008054426],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994512,0.0000700626,0.00012106464,0.00013962707,0.00012535135,0.00009269414],"domain_scores_gemma":[0.9996664,0.00001431511,0.00016114753,0.00010185555,0.000033897773,0.000022404705],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006828319,0.00007326391,0.000134409,0.0000065818203,0.0001087066,0.000024258346,0.0001414169,0.00006608357,0.0000023740974],"category_scores_gemma":[0.00008877766,0.000026726788,0.000032293803,0.000024203582,0.00007133868,0.000054728527,0.000045650893,0.00005004635,0.0000014752283],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007680703,0.000022072054,0.00012096375,0.000112264584,0.00000869489,7.273483e-7,0.00013619776,0.000015068346,0.9774796,0.00006585987,0.000003849544,0.021957947],"study_design_scores_gemma":[0.000120144,0.0007110558,0.0091281915,0.00025468814,0.0000046745836,0.0000013033034,0.000005680808,0.00032972798,0.98889416,0.00039007986,0.00009766559,0.000062652005],"about_ca_topic_score_codex":0.00034717756,"about_ca_topic_score_gemma":0.00020385279,"teacher_disagreement_score":0.021895295,"about_ca_system_score_codex":0.000006863015,"about_ca_system_score_gemma":0.0000018932512,"threshold_uncertainty_score":0.10898868},"labels":[],"label_agreement":null},{"id":"W2583008547","doi":"10.1021/acs.jafc.6b05062","title":"Exploring the Relationship between Structural and Air–Water Interfacial Properties of Wheat (<i>Triticum aestivum</i> L.) Gluten Hydrolysates in a Food System Relevant pH Range","year":2017,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Fonds Wetenschappelijk Onderzoek; Vlaamse Overheid","keywords":"Hydrolysate; Gluten; Chemistry; Hydrolysis; Wheat gluten; Food science; Surface charge; Chemical engineering; Plant protein; Chromatography; Organic chemistry","score_opus":0.08448080249242673,"score_gpt":0.21863446948386897,"score_spread":0.13415366699144224,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2583008547","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969394,0.0012407585,1.2886449e-7,0.0014318017,0.000112211885,0.00017321137,0.000020588635,0.000011625531,0.00007026442],"genre_scores_gemma":[0.9993209,0.000026161293,0.000008213437,0.0000047514204,0.00059538684,0.000012898716,0.0000025883905,0.0000015463178,0.00002755377],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9986684,0.00006933344,0.00058156875,0.00017378462,0.00027364367,0.00023331826],"domain_scores_gemma":[0.99913365,0.000116773874,0.00042975784,0.000083313935,0.00012739525,0.00010912516],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035941988,0.00019342666,0.0003977965,0.0000107684755,0.00038256086,0.00011695956,0.0004042093,0.000103003375,0.000002081484],"category_scores_gemma":[0.0001776391,0.00005084435,0.00010364181,0.000054773227,0.00017175962,0.0005374778,0.00018042316,0.00034680814,4.9298006e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000073810006,0.000014799717,0.17187227,0.00028618347,0.00006675924,0.0000030262352,0.0007206533,0.0000031776324,0.8261042,0.000013097654,0.000008173003,0.0008337997],"study_design_scores_gemma":[0.00034498877,0.00036462274,0.7122806,0.0006584142,0.00003215249,0.00023398852,0.0020074863,0.0000018238619,0.2838648,0.000055189656,0.000020085625,0.00013587621],"about_ca_topic_score_codex":0.000057525784,"about_ca_topic_score_gemma":0.00006201575,"teacher_disagreement_score":0.5422395,"about_ca_system_score_codex":0.00004761113,"about_ca_system_score_gemma":0.000006380183,"threshold_uncertainty_score":0.29423875},"labels":[],"label_agreement":null},{"id":"W2583374233","doi":"10.15740/has/ijppht/7.2/189-198","title":"Effect of packaging materials on quality of fish protein concentrate extracted from ribbon fish, Lepturacanthus savala (Cuvier, 1829)","year":2016,"lang":"en","type":"article","venue":"INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Fish <Actinopterygii>; Ribbon; Food science; Fishery; Quality (philosophy); Biology; Materials science; Composite material; Physics","score_opus":0.01713325241671068,"score_gpt":0.28065401779947236,"score_spread":0.2635207653827617,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2583374233","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99401027,0.00020051636,0.000018987272,0.0047970056,0.00029041356,0.00016660114,0.00043720388,0.000027674174,0.000051305175],"genre_scores_gemma":[0.9995702,0.000041556785,0.00006451282,0.000060843784,0.00018850648,0.000006550697,0.000015639065,0.0000022215495,0.000049999584],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982009,0.00026110638,0.0008067217,0.00019050002,0.00037962507,0.00016116565],"domain_scores_gemma":[0.9975132,0.00035202518,0.0014549352,0.000060844348,0.0005712505,0.00004775055],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00084317103,0.00015361312,0.000446083,0.000080078236,0.00004878313,0.00005699844,0.00049323833,0.00019510578,0.00006487827],"category_scores_gemma":[0.0008456394,0.000057187088,0.000069566566,0.00012097299,0.00026539408,0.0002615608,0.00006903235,0.0001621945,0.0000019263257],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00046611804,0.000050243074,0.0044861734,0.000032515305,0.000050109826,0.000009537506,0.00002875546,1.6541823e-7,0.7929229,0.00013176673,0.000022924707,0.20179878],"study_design_scores_gemma":[0.0007151115,0.0012489923,0.04146602,0.0015885261,0.000014868684,0.000051031104,0.000064890846,0.000001547515,0.95334554,0.000551866,0.000836854,0.000114747054],"about_ca_topic_score_codex":0.00017543585,"about_ca_topic_score_gemma":0.000075446325,"teacher_disagreement_score":0.20168404,"about_ca_system_score_codex":0.00004035477,"about_ca_system_score_gemma":0.000030972937,"threshold_uncertainty_score":0.23320217},"labels":[],"label_agreement":null},{"id":"W2588222317","doi":"10.1007/978-3-319-51292-1_10","title":"Implementation of the van Smoluchowski Model for Protein Aggregation Kinetics: Cold-Gelation of Heated Whey Protein Isolate","year":2017,"lang":"en","type":"book-chapter","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Rheology; Polymer; Kinetics; Chemical engineering; Materials science; Polymer science; Composite material; Physics","score_opus":0.04624066863014955,"score_gpt":0.26338714067506463,"score_spread":0.21714647204491508,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2588222317","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.68015397,0.0007978944,0.0089916885,0.0042174864,0.00081314024,0.091581196,0.0045508714,0.00039419782,0.20849957],"genre_scores_gemma":[0.8772126,0.000004522199,0.00048291765,0.000011889752,0.00010276714,0.00034568275,0.00012111851,0.000005231169,0.12171331],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982457,0.000046306974,0.0007593514,0.0003471192,0.00040954037,0.00019198551],"domain_scores_gemma":[0.99764997,0.000023486042,0.0015949508,0.00025297457,0.00043834135,0.000040266495],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037276902,0.00026554125,0.0003858676,0.000025218942,0.00018622054,0.00004369216,0.00050419965,0.00035342813,0.00019457284],"category_scores_gemma":[0.000040050312,0.00010104913,0.00023634954,0.000026567264,0.00010041377,0.0001398402,0.000107269785,0.00012872624,0.000005105368],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000049505004,0.000022801738,0.00003033286,0.00012303656,0.000047148926,7.021049e-8,0.00006051081,0.000044576074,0.9529419,0.027803356,0.00008998545,0.018786754],"study_design_scores_gemma":[0.00080742774,0.0015244784,0.00062070956,0.0011893351,0.00011128378,0.0000015423257,0.00006663562,0.006086613,0.8987376,0.08092612,0.0092881275,0.0006400851],"about_ca_topic_score_codex":0.00056934013,"about_ca_topic_score_gemma":0.003229145,"teacher_disagreement_score":0.1970586,"about_ca_system_score_codex":0.00007134289,"about_ca_system_score_gemma":0.000037927734,"threshold_uncertainty_score":0.4120664},"labels":[],"label_agreement":null},{"id":"W2591673221","doi":"10.1016/j.foodres.2017.03.013","title":"Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin)","year":2017,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":86,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Diagnostic Services Manitoba; U.S. Department of Agriculture","keywords":"Creaming; Chemistry; Lecithin; Emulsion; Dispersity; Chemical engineering; Chromatography; Oil droplet; Particle size; Aqueous two-phase system; Apparent viscosity; Rheology; Aqueous solution; Materials science; Organic chemistry","score_opus":0.17253775024057222,"score_gpt":0.3385505440922673,"score_spread":0.1660127938516951,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2591673221","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99731696,0.00026288794,0.0000015944149,0.0015136555,0.0005569445,0.00020780502,0.000088387256,0.000007642508,0.000044112126],"genre_scores_gemma":[0.99935746,0.00008935279,0.000090024776,0.000006090019,0.00015736143,0.000010885015,0.00006639388,0.0000015747652,0.00022082673],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99838734,0.00020577114,0.0003002031,0.000283198,0.0005908487,0.00023265953],"domain_scores_gemma":[0.9991019,0.0001186755,0.00014035495,0.00009046402,0.000489263,0.000059359623],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00078445306,0.00009219747,0.00015370126,0.00008224931,0.0002952234,0.00018685461,0.0002762714,0.000089556575,0.000017402936],"category_scores_gemma":[0.0006779952,0.00004202402,0.000027019923,0.00010464424,0.00042409846,0.00045202524,0.00035005523,0.00020166126,8.7280785e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009434671,0.000058516125,0.0047538863,0.000016293558,0.00005086667,0.0000032782823,0.00040188734,0.000014796393,0.9912675,0.0002865441,0.00018261967,0.0028694556],"study_design_scores_gemma":[0.00049354363,0.00035207448,0.11258304,0.00022401921,0.0000065469717,0.000031824282,0.0005280387,0.0008941133,0.8834377,0.00024455148,0.001057929,0.00014662683],"about_ca_topic_score_codex":0.00051882333,"about_ca_topic_score_gemma":0.0003058735,"teacher_disagreement_score":0.10782982,"about_ca_system_score_codex":0.000031695232,"about_ca_system_score_gemma":0.00001728932,"threshold_uncertainty_score":0.22706495},"labels":[],"label_agreement":null},{"id":"W2592829255","doi":"10.1007/s13197-017-2551-6","title":"Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":79,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Jordan University of Science and Technology","keywords":"Nutraceutical; Food science; Chemistry; Pea protein; Emulsion; Protein isolate; Yield (engineering); Plant protein; Chemical composition; Functional food; Biochemistry; Materials science; Organic chemistry","score_opus":0.028392206282121572,"score_gpt":0.2491923895209947,"score_spread":0.22080018323887313,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2592829255","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99581724,0.002639659,0.0000011174566,0.0012529064,0.00002743448,0.00020872208,0.000026906813,0.00000862714,0.000017365352],"genre_scores_gemma":[0.99965125,0.00011127078,0.00017039747,0.000007983987,0.00004793052,0.000006626232,9.848173e-7,7.0583707e-7,0.000002872925],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99906784,0.000018658131,0.00033704523,0.00018877695,0.0002496698,0.00013801204],"domain_scores_gemma":[0.9989571,0.000028571762,0.0005849646,0.00009225187,0.0002840591,0.000053027492],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003275566,0.00009432593,0.00025899892,0.000057154975,0.00022068335,0.000066220884,0.00040364751,0.0001261038,0.0000037877885],"category_scores_gemma":[0.00023330294,0.000039884268,0.00002508146,0.00013913108,0.0015170069,0.0002670642,0.00014077435,0.00014690396,1.2866522e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008614873,0.00007840736,0.0011156261,0.000019835987,0.000017016684,6.197791e-7,0.00007710756,4.8601244e-8,0.9890169,0.00019304568,0.000006942653,0.009388304],"study_design_scores_gemma":[0.00026958017,0.0012449853,0.008025356,0.00025606976,0.0000120464565,0.00007144194,0.00023975055,0.0001363009,0.9841118,0.0054624286,0.00008770982,0.000082518825],"about_ca_topic_score_codex":0.00003699032,"about_ca_topic_score_gemma":0.000016576934,"teacher_disagreement_score":0.009305785,"about_ca_system_score_codex":0.0000104691735,"about_ca_system_score_gemma":0.000035916826,"threshold_uncertainty_score":0.5589475},"labels":[],"label_agreement":null},{"id":"W2592833516","doi":"10.1111/ijfs.13386","title":"Structure, composition and functional properties of storage proteins extracted from bambara groundnut (<i>Vigna subterranea</i>) landraces","year":2017,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":47,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; African Union Commission; National Research Foundation","keywords":"Vicilin; Storage protein; Vigna; Legume; Chemistry; Composition (language); Protein isolate; Food science; Protein secondary structure; Botany; Biology; Biochemistry","score_opus":0.03665343300492409,"score_gpt":0.23904327056842334,"score_spread":0.20238983756349926,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2592833516","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99613816,0.0004891905,0.000110780165,0.0021677928,0.0007592979,0.00016538671,0.00007527818,0.000022921784,0.000071224116],"genre_scores_gemma":[0.9994765,0.000019996529,0.00022008632,0.000025490132,0.00024099821,0.000004701565,0.0000040613895,0.0000011047691,0.000007064015],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983714,0.000036182224,0.00042236364,0.0002300105,0.00076898,0.00017102635],"domain_scores_gemma":[0.9980709,0.000031699226,0.0009393976,0.00011868997,0.00077877485,0.000060522707],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038372513,0.00012125258,0.00023097088,0.00017961611,0.00038818392,0.00024318576,0.0013712557,0.00012737895,0.00004079435],"category_scores_gemma":[0.00023151525,0.000053793785,0.000055716082,0.00016483273,0.001143819,0.0008794759,0.0002540178,0.0002493254,0.0000014843301],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000107769156,0.000059312355,0.0058549494,0.0000028352988,0.00004190562,0.000009391491,0.00006248172,0.000009063576,0.98012894,0.00065085135,0.00000683303,0.013065678],"study_design_scores_gemma":[0.00046043456,0.00084652414,0.14820832,0.00019191083,0.000014153078,0.00038700708,0.00025831658,0.000117561955,0.8414822,0.007566762,0.00031399343,0.000152822],"about_ca_topic_score_codex":0.00015207172,"about_ca_topic_score_gemma":0.00021373646,"teacher_disagreement_score":0.14235337,"about_ca_system_score_codex":0.00007074743,"about_ca_system_score_gemma":0.0000586602,"threshold_uncertainty_score":0.42144486},"labels":[],"label_agreement":null},{"id":"W2594512311","doi":"10.71781/5004","title":"Development and characterization of long-circulating emulsions to target solid tumors","year":2006,"lang":"en","type":"dissertation","venue":"Papyrus : Institutional Repository (Université de Montréal)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Characterization (materials science); Solid tumor; Materials science; Nanotechnology; Chemistry; Medicine; Internal medicine; Cancer","score_opus":0.007881703893467559,"score_gpt":0.17529689135038665,"score_spread":0.16741518745691908,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2594512311","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99428123,0.0007009585,0.000027075332,0.000046668258,0.00026032332,0.00041224383,0.000059827686,0.000052552245,0.0041591185],"genre_scores_gemma":[0.9882976,0.000009889396,0.00047343763,0.000018438028,0.00011672788,0.000027373559,0.0016557624,0.000003048959,0.00939774],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9985467,0.000051533178,0.0004015814,0.0003741916,0.00040119528,0.00022478473],"domain_scores_gemma":[0.9991962,0.00003031531,0.00038595658,0.0000750151,0.00016510574,0.00014744606],"candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.00011577818,0.00022881932,0.00030582803,0.00006982587,0.002342693,0.00003293333,0.00021024539,0.00022045041,0.00001769978],"category_scores_gemma":[0.000021156573,0.00014056347,0.00008623964,0.00022647703,0.00003894062,0.00013015479,0.00009228387,0.00013076935,0.000009868234],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000092406335,0.000065566106,0.0064527974,0.00007773548,0.000050708553,0.00023140789,0.0046748505,0.00008971527,0.97195274,0.00035210184,0.00001798061,0.01594199],"study_design_scores_gemma":[0.00017108367,0.00009025889,0.74262655,0.0004910924,0.000043874043,0.00021232889,0.005275102,0.0001271665,0.23951647,0.000030390851,0.010939136,0.000476536],"about_ca_topic_score_codex":0.0048881555,"about_ca_topic_score_gemma":0.0069296295,"teacher_disagreement_score":0.73617375,"about_ca_system_score_codex":0.0008102692,"about_ca_system_score_gemma":0.00017058702,"threshold_uncertainty_score":0.99895614},"labels":[],"label_agreement":null},{"id":"W2597979458","doi":"10.1016/j.foodchem.2017.03.135","title":"A cold active transglutaminase from Antarctic krill ( Euphausia superba ): Purification, characterization and application in the modification of cold-set gelatin gel","year":2017,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":38,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Antarctic krill; Euphausia; Polyacrylamide gel electrophoresis; Chemistry; Chromatography; Gel electrophoresis; Sodium dodecyl sulfate; Gelatin; Tissue transglutaminase; Fractionation; Enzyme; Biochemistry; Biology; Krill; Fishery","score_opus":0.026960342579371487,"score_gpt":0.2341020464542653,"score_spread":0.2071417038748938,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2597979458","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978042,0.00005640468,0.00006775294,0.0008106646,0.00001821554,0.0005449735,0.0005285925,0.000016698943,0.00015247938],"genre_scores_gemma":[0.9990055,0.000028407836,0.000020763871,0.000021902197,0.000118141164,0.00021671079,0.0005531793,0.0000015565679,0.00003385877],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990863,0.00005128942,0.00026394377,0.00029323896,0.00018309407,0.00012208939],"domain_scores_gemma":[0.9992432,0.00007515263,0.00032200105,0.00025528469,0.00006875166,0.00003562336],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019988146,0.000115322175,0.00014835666,0.0000051209645,0.00021873183,0.000077998695,0.00042455082,0.0001353886,0.000013358684],"category_scores_gemma":[0.000057680256,0.00005538415,0.00003181273,0.00008620883,0.00010610336,0.00019045804,0.000028495162,0.00010681508,0.0000029645648],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026463978,0.000069263595,0.0034567995,0.000028162973,0.000009123038,2.5061738e-7,0.00052435294,4.890143e-7,0.9913623,0.00010711261,0.00000431107,0.0044114096],"study_design_scores_gemma":[0.00018784047,0.000054393204,0.24471949,0.000030394523,0.0000126190525,0.0000018683518,0.0004531362,0.00018999973,0.7528484,0.00009742612,0.0013002309,0.00010420996],"about_ca_topic_score_codex":0.00039642194,"about_ca_topic_score_gemma":0.0001241187,"teacher_disagreement_score":0.24126269,"about_ca_system_score_codex":0.000032431966,"about_ca_system_score_gemma":0.000009718883,"threshold_uncertainty_score":0.22585},"labels":[],"label_agreement":null},{"id":"W2598199481","doi":"10.1016/j.foodres.2017.03.033","title":"In vitro uptake and immune functionality of digested Rosemary extract delivered through food grade vehicles","year":2017,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Bioavailability; Carnosic acid; Chemistry; Lactoferrin; Food science; Splenocyte; Chromatography; Absorption (acoustics); Rosmarinus; Emulsion; Biochemistry; In vitro; Antioxidant; Biology; Essential oil; Pharmacology","score_opus":0.18232352879708721,"score_gpt":0.360887115856943,"score_spread":0.17856358705985578,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2598199481","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9919738,0.00056317734,0.0000028927827,0.003835678,0.00031006892,0.00030568131,0.00031535432,0.000014222449,0.0026790823],"genre_scores_gemma":[0.9991944,0.000055653276,0.00009050271,0.000019148605,0.00028964807,0.000052127158,0.000061970924,0.0000014530267,0.00023508494],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99804044,0.0001919095,0.0003452604,0.0003067713,0.00083835603,0.00027724676],"domain_scores_gemma":[0.9990438,0.00029645915,0.00016781605,0.00015035436,0.0002814302,0.00006012934],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011662409,0.00010287718,0.00017753067,0.00003597946,0.00033025607,0.00015227438,0.0007821956,0.00010519326,0.00013240975],"category_scores_gemma":[0.00055052957,0.000049019865,0.000070931455,0.0000984846,0.00029325776,0.00050563086,0.00041526623,0.0003040555,0.000011098308],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00033904452,0.00027355348,0.00609396,0.0000177104,0.00008566758,0.000007681714,0.00010566769,0.0000015677261,0.9729565,0.0035766049,0.00023048028,0.016311597],"study_design_scores_gemma":[0.0006011386,0.0008371888,0.7985357,0.00007300775,0.0000022677607,0.000016781814,0.00023132244,0.00012230097,0.17699145,0.013450912,0.008997965,0.00013996898],"about_ca_topic_score_codex":0.0012353089,"about_ca_topic_score_gemma":0.0005955725,"teacher_disagreement_score":0.795965,"about_ca_system_score_codex":0.00007080918,"about_ca_system_score_gemma":0.000023064527,"threshold_uncertainty_score":0.2540096},"labels":[],"label_agreement":null},{"id":"W2598654863","doi":"10.1007/s11483-017-9477-4","title":"Fluorescence Spectroscopy as a Tool to Unravel the Dynamics of Protein Nanoparticle Formation by Liquid Antisolvent Precipitation","year":2017,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Seventh Framework Programme; Fonds Wetenschappelijk Onderzoek","keywords":"Dispersity; Dynamic light scattering; Nanoparticle; Fluorescence; Particle (ecology); Precipitation; Fluorescence correlation spectroscopy; Colloid; Particle size; Chemical engineering; Materials science; Fluorescence spectroscopy; Protein aggregation; Chemical physics; Light scattering; Protein precipitation; Chemistry; Nanotechnology; Chromatography; Scattering; Organic chemistry; Molecule; Physical chemistry; High-performance liquid chromatography; Biochemistry; Polymer chemistry","score_opus":0.01735076258142241,"score_gpt":0.24125717372459582,"score_spread":0.22390641114317342,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2598654863","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99609315,0.0000224089,0.0001951243,0.0021869985,0.00010774163,0.0010631871,0.00012195917,0.000029194654,0.00018026047],"genre_scores_gemma":[0.999397,0.0000036944589,0.0002523724,0.000039930732,0.00010626804,0.000103026054,0.00003107861,0.0000015242913,0.00006513715],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989879,0.000051107472,0.00024779484,0.00019301414,0.00029968368,0.00022046897],"domain_scores_gemma":[0.99931365,0.000023085913,0.00029103525,0.00022490085,0.00010051971,0.000046817317],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019981535,0.00011857296,0.00013612644,0.000005308971,0.00040627143,0.00013620623,0.00058666273,0.00005334107,0.000008120436],"category_scores_gemma":[0.00009404224,0.000046316287,0.00006387111,0.00012296974,0.00007694613,0.00029852625,0.00014112718,0.000070903916,0.00005776138],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000080163205,0.000077678545,0.000048958642,0.000012663508,0.000007778086,1.854355e-7,0.00015206636,0.0000020215396,0.98612195,0.0036107325,0.00006661356,0.009819203],"study_design_scores_gemma":[0.00009678534,0.0030476497,0.0023535108,0.000063375795,0.0000059535655,0.0000010542775,0.000147821,0.0006692278,0.99195194,0.001280282,0.00025544874,0.00012694407],"about_ca_topic_score_codex":0.00021332914,"about_ca_topic_score_gemma":0.00020688224,"teacher_disagreement_score":0.009692259,"about_ca_system_score_codex":0.000050205465,"about_ca_system_score_gemma":0.000009967114,"threshold_uncertainty_score":0.31247523},"labels":[],"label_agreement":null},{"id":"W2599691890","doi":"10.1016/j.foodres.2017.03.042","title":"Biophysical evaluation of milk-clotting enzymes processed by high pressure","year":2017,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada; Fundação de Amparo à Pesquisa do Estado de São Paulo","keywords":"Rennet; Rhizomucor miehei; Chemistry; Pepsin; Enzyme; Chymosin; Protease; Clotting time; Food science; Biochemistry; Chromatography; Coagulation; Lipase; Triacylglycerol lipase; Casein","score_opus":0.1823919924179243,"score_gpt":0.3998390389103152,"score_spread":0.21744704649239088,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2599691890","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99074435,0.00028167613,0.0000026217378,0.0027190356,0.0002903693,0.00044827195,0.0002115218,0.00002083776,0.0052813017],"genre_scores_gemma":[0.998536,0.000006194879,0.000034290402,0.0000074617406,0.00063526747,0.0001205931,0.00007549145,0.0000012238518,0.00058349513],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99685216,0.00025637873,0.00021860609,0.00028059864,0.00215527,0.00023697024],"domain_scores_gemma":[0.998098,0.00016919042,0.00019542278,0.00013577635,0.0013378615,0.000063725776],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0024072991,0.00008205273,0.00012011142,0.000024157687,0.0004016955,0.00024197198,0.001193921,0.00008316584,0.00048606328],"category_scores_gemma":[0.0016671624,0.00003516966,0.000052976015,0.00008145206,0.0001851791,0.00031756036,0.0002863462,0.0001956619,0.00003490168],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005579475,0.00020190749,0.0015026013,0.00002365889,0.000108798165,5.479917e-7,0.000072711315,0.000009172501,0.95459527,0.0032922525,0.006184414,0.0339529],"study_design_scores_gemma":[0.0006830581,0.0010050394,0.04156134,0.0001502666,0.000018228307,0.0000028175737,0.00024306144,0.004390583,0.91818696,0.0056419536,0.027912218,0.00020449291],"about_ca_topic_score_codex":0.00046531437,"about_ca_topic_score_gemma":0.000098944285,"teacher_disagreement_score":0.040058736,"about_ca_system_score_codex":0.000042749132,"about_ca_system_score_gemma":0.000040045277,"threshold_uncertainty_score":0.5322052},"labels":[],"label_agreement":null},{"id":"W2604829212","doi":"10.1016/j.foodchem.2017.03.144","title":"The use of high hydrostatic pressure to generate folate-enriched extracts from the granule fraction of hen’s egg yolk","year":2017,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":34,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Institut sur la Nutrition et les Aliments Fonctionnels","keywords":"Phosvitin; Granule (geology); Chromatography; Chemistry; Hydrostatic pressure; Yolk; Gel electrophoresis; High-performance liquid chromatography; Biochemistry; Biology; Food science; Enzyme","score_opus":0.05092811494090823,"score_gpt":0.23567746482921753,"score_spread":0.1847493498883093,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2604829212","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997874,0.0004448692,0.0000073465135,0.00089685404,0.00013380076,0.00024018249,0.00026697753,0.000017616581,0.00011832185],"genre_scores_gemma":[0.9991651,0.000023976116,0.00005923052,0.000030807616,0.00026926084,0.000036338057,0.00002837212,0.0000016931647,0.00038517706],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99900115,0.000054738477,0.000276648,0.00021858096,0.0002681829,0.00018072776],"domain_scores_gemma":[0.9986917,0.00032143138,0.00044869215,0.00038091067,0.00009790632,0.000059407947],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019422988,0.0001250134,0.00019280858,0.0000014516431,0.00043954272,0.00014758733,0.0007395818,0.00011556684,0.00005024612],"category_scores_gemma":[0.00035856853,0.00003955455,0.0000796092,0.00004764119,0.000092512666,0.00012753549,0.00014725386,0.00013653988,0.0000065630893],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004627053,0.000034356435,0.0008960021,0.000015021281,0.000059328024,5.283458e-7,0.000076967575,0.0000255924,0.9934648,0.000013351253,0.0006195177,0.004748239],"study_design_scores_gemma":[0.00012465252,0.00014352794,0.031557016,0.00004259694,0.000034077933,0.0000014765349,0.00018225591,0.00007443146,0.95477366,0.00079670985,0.012152979,0.000116582254],"about_ca_topic_score_codex":0.0024648781,"about_ca_topic_score_gemma":0.0002120291,"teacher_disagreement_score":0.038691133,"about_ca_system_score_codex":0.0000126214345,"about_ca_system_score_gemma":0.000009716031,"threshold_uncertainty_score":0.37261748},"labels":[],"label_agreement":null},{"id":"W2605702659","doi":"10.1016/j.fbio.2017.04.002","title":"Physicochemical and functional properties of livetins fraction from hen egg yolk","year":2017,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":71,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Alberta Livestock and Meat Agency","keywords":"Solubility; Differential scanning calorimetry; Chemistry; Fourier transform infrared spectroscopy; Zeta potential; Denaturation (fissile materials); Enthalpy; Emulsion; Yolk; Chemical engineering; Thermal stability; Chromatography; Nuclear chemistry; Organic chemistry; Food science","score_opus":0.07160889391290236,"score_gpt":0.22433262900378723,"score_spread":0.15272373509088488,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2605702659","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99836564,0.0001811944,0.0000059506265,0.00060265634,0.0001949568,0.00012183819,0.000039760926,0.000023765215,0.00046426576],"genre_scores_gemma":[0.99958843,0.000009709361,0.000057083034,0.000030450636,0.00025530462,0.000011037189,0.0000037203408,4.3044648e-7,0.000043862314],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99917525,0.000023793977,0.00012601535,0.00027839068,0.00025879263,0.00013778303],"domain_scores_gemma":[0.999585,0.000029518544,0.00016613878,0.00010884753,0.00005685566,0.00005368495],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012581189,0.000081868806,0.00011799063,0.000005603593,0.00040739795,0.00010939426,0.00031852257,0.000059004513,0.00003142455],"category_scores_gemma":[0.00014028138,0.000030434365,0.0000361693,0.000051836305,0.00037400413,0.00028326854,0.00017571436,0.00006742555,0.000018352579],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000015393087,0.000035570774,0.007993435,0.0000036109657,0.0000038294456,1.3573518e-7,0.000035596146,1.04273674e-7,0.98608875,0.000072073686,0.0000313777,0.005720094],"study_design_scores_gemma":[0.000062909785,0.00028363295,0.34524626,0.000046798796,0.0000037148857,0.0000019090717,0.00018335956,0.00006131696,0.6526263,0.00041871303,0.0009692749,0.00009583355],"about_ca_topic_score_codex":0.0005446947,"about_ca_topic_score_gemma":0.00007625808,"teacher_disagreement_score":0.3372528,"about_ca_system_score_codex":0.000012105667,"about_ca_system_score_gemma":0.000008518076,"threshold_uncertainty_score":0.31334168},"labels":[],"label_agreement":null},{"id":"W2608603939","doi":"10.3168/jds.2016-12473","title":"Effect of denatured whey protein concentrate and its fractions on cheese composition and rheological properties","year":2017,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agropur cooperative; Agriculture and Agri-Food Canada; Hôtel-Dieu de Québec; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rheology; Whey protein; Food science; Chemistry; Rheometry; Moisture; Casein; Composition (language); Materials science; Organic chemistry; Composite material","score_opus":0.03110245081436922,"score_gpt":0.27027651999327945,"score_spread":0.23917406917891024,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2608603939","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980893,0.00043139397,9.380537e-7,0.00086860365,0.00013835053,0.0002729882,0.000004138385,0.0000052061487,0.00018905805],"genre_scores_gemma":[0.99980605,0.000024712184,0.000031816748,0.000018385466,0.00008439987,0.0000037363961,1.6027418e-7,3.4176486e-7,0.000030378691],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99900675,0.00012722734,0.00021688596,0.00014732977,0.0003567045,0.00014508814],"domain_scores_gemma":[0.99915713,0.000053202402,0.00047625246,0.00005784074,0.00015021628,0.00010538183],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012880731,0.000083583305,0.00019531866,0.000019751233,0.0005743027,0.00016336111,0.00037883548,0.0000585601,0.0000070429573],"category_scores_gemma":[0.0005110737,0.000026353879,0.00003430543,0.00007515918,0.00055863557,0.0005947169,0.00009057718,0.00018581812,0.0000014035601],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015785143,0.00002732616,0.0022586063,0.000015242598,0.000004132816,0.0000055937257,0.000040992985,0.0000021028425,0.9919764,0.00015122443,0.000007437776,0.0053530815],"study_design_scores_gemma":[0.00034534538,0.0035324646,0.1957069,0.00030524287,0.000009816282,0.00013576211,0.000047853147,0.00024761993,0.7993931,0.000090970025,0.0000937833,0.00009113995],"about_ca_topic_score_codex":0.00001357732,"about_ca_topic_score_gemma":0.000005708983,"teacher_disagreement_score":0.1934483,"about_ca_system_score_codex":0.00001950758,"about_ca_system_score_gemma":0.000017813696,"threshold_uncertainty_score":0.441713},"labels":[],"label_agreement":null},{"id":"W2615811816","doi":"10.1016/j.foodchem.2017.05.079","title":"Effect of lentil proteins isolate concentration on the formation, stability and rheological behavior of oil-in-water nanoemulsions","year":2017,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":64,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Rheology; Chemistry; Water in oil; Food science; Chemical engineering; Biochemistry; Emulsion; Materials science","score_opus":0.02601038243647835,"score_gpt":0.23708435941355221,"score_spread":0.21107397697707386,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2615811816","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99841994,0.000029203256,3.7760535e-7,0.0002823235,0.000024592759,0.00030982867,0.000037870857,0.000008830199,0.0008870111],"genre_scores_gemma":[0.9998238,0.000005051353,0.0000027285055,0.0000038584813,0.00002421418,0.00009946963,0.000010915167,4.6032542e-7,0.000029512395],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99927694,0.000082501836,0.00023242908,0.00014352844,0.00013623342,0.00012838365],"domain_scores_gemma":[0.9995152,0.00009935751,0.00017012881,0.00014814564,0.00004021372,0.000026982383],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004372019,0.00008679972,0.00015605714,0.0000014686684,0.00016402004,0.000025241237,0.00024122215,0.00009875366,0.0001053046],"category_scores_gemma":[0.00015851542,0.00002490633,0.000047620957,0.000020371286,0.00017329658,0.00007906219,0.00008629564,0.000092303075,0.000001461751],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005235127,0.00005627593,0.004756354,0.00007656636,0.0000032755697,3.128094e-7,0.00005174617,1.4732788e-7,0.9927086,0.000018385226,0.0000028431282,0.0022731104],"study_design_scores_gemma":[0.00016000832,0.0005600294,0.008193825,0.000056421854,0.000006313909,0.0000020168893,0.0000395832,0.00002254648,0.99083126,0.000038124625,0.000037460628,0.00005243351],"about_ca_topic_score_codex":0.000033374054,"about_ca_topic_score_gemma":0.000028971277,"teacher_disagreement_score":0.0034374716,"about_ca_system_score_codex":0.000013701276,"about_ca_system_score_gemma":0.0000026235873,"threshold_uncertainty_score":0.12615262},"labels":[],"label_agreement":null},{"id":"W2615993691","doi":"10.1016/j.ultsonch.2017.05.021","title":"Fish oil based vitamin D nanoencapsulation by ultrasonication and bioaccessibility analysis in simulated gastro-intestinal tract","year":2017,"lang":"en","type":"article","venue":"Ultrasonics Sonochemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":136,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Bioavailability; Sonication; Pulmonary surfactant; Fish oil; Vitamin; Drug delivery; Chemistry; Chromatography; Emulsion; Food science; Ingredient; Materials science; Fish <Actinopterygii>; Pharmacology; Organic chemistry; Biochemistry; Medicine; Fishery; Biology","score_opus":0.015205104319855278,"score_gpt":0.2477884787026314,"score_spread":0.23258337438277613,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2615993691","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99843705,0.00011177762,0.000044228662,0.00055036444,0.000030397587,0.000116567746,0.00018150096,0.00006218394,0.0004659217],"genre_scores_gemma":[0.999034,0.000029115976,0.0002488795,0.00003842037,0.00005254735,0.000019202364,0.0004677856,0.0000020524392,0.000107984866],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99823606,0.00008096484,0.000434882,0.00064505904,0.00025579656,0.00034721408],"domain_scores_gemma":[0.9987142,0.0003142269,0.0003855306,0.00034968404,0.00009890462,0.00013742449],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006189309,0.00022938552,0.00032048364,0.000019856894,0.00036317916,0.00032605027,0.00056548486,0.00023828888,0.00010286534],"category_scores_gemma":[0.00093973754,0.00012597616,0.00012304445,0.00028257447,0.00015287794,0.00026428196,0.00004836206,0.000244084,0.0000031930606],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000021751623,0.00014278541,0.35378367,0.000022984004,0.000021442018,0.0000016821589,0.000015888785,0.00014100193,0.6381077,0.0000017420695,0.00002310202,0.0077162157],"study_design_scores_gemma":[0.000530489,0.0000718936,0.72713983,0.000092343435,0.00009383288,0.000007099079,0.00010157016,0.030389627,0.24084792,0.000038668386,0.00028798686,0.0003987677],"about_ca_topic_score_codex":0.0010409341,"about_ca_topic_score_gemma":0.00080458,"teacher_disagreement_score":0.39725983,"about_ca_system_score_codex":0.000116349,"about_ca_system_score_gemma":0.000024069199,"threshold_uncertainty_score":0.51371586},"labels":[],"label_agreement":null},{"id":"W2619441291","doi":"10.11159/iccpe17.112","title":"Viscosity–Temperature Relationship of Dextrin–Riboflavin Solutions for Biological Applications","year":2017,"lang":"en","type":"article","venue":"Proceedings of the World Congress on Mechanical, Chemical, and Material Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Dextrin; Viscosity; Riboflavin; Thermodynamics; Chemistry; Materials science; Chemical engineering; Physics; Food science; Engineering","score_opus":0.02979758963573166,"score_gpt":0.23342241888012474,"score_spread":0.20362482924439307,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2619441291","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99809897,0.000014370669,0.0000016030613,0.0006166251,0.00030690638,0.0006779017,0.00012413412,0.000048111127,0.000111382324],"genre_scores_gemma":[0.9988916,0.000011521968,0.00047887568,0.000013907278,0.00026524765,0.0002487898,0.000007034143,0.0000029175862,0.0000800998],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99907523,0.000005222709,0.00030511196,0.0002567005,0.00012885146,0.00022885724],"domain_scores_gemma":[0.99926317,0.00014911703,0.0002864154,0.000108553584,0.00012620202,0.000066563385],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028794285,0.0001492138,0.00026659906,0.000018027593,0.00038349823,0.000116639574,0.0006349567,0.00014261751,0.000009445354],"category_scores_gemma":[0.0003509002,0.00006493722,0.0001045513,0.00009212553,0.000111984555,0.000098087,0.00030416946,0.00013327113,5.9538354e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000047544923,0.0000368671,0.00008691725,0.00007746872,0.000012653767,2.46058e-8,0.0000014090366,0.0000022983331,0.95034975,0.049003948,0.00011916827,0.00026194248],"study_design_scores_gemma":[0.0001601674,0.00007151619,0.00062382646,0.00016982331,0.00001915357,0.0000020700302,0.00001462733,0.000104686354,0.9948271,0.0017798772,0.0020970022,0.000130182],"about_ca_topic_score_codex":0.000010360156,"about_ca_topic_score_gemma":0.000004808689,"teacher_disagreement_score":0.04722407,"about_ca_system_score_codex":0.000017573862,"about_ca_system_score_gemma":0.0000037910338,"threshold_uncertainty_score":0.2949597},"labels":[],"label_agreement":null},{"id":"W2623277155","doi":"10.1139/cjc-2017-0008","title":"Heat-induced coacervation for purification of <i>Lycium barbarum</i> polysaccharide based on amphiphilic polymer–protein complex formation","year":2017,"lang":"en","type":"article","venue":"Canadian Journal of Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Science Foundation","keywords":"Coacervate; Chemistry; Micelle; Polysaccharide; Polymer; Chromatography; Phase (matter); Extraction (chemistry); Chemical engineering; Organic chemistry; Aqueous solution","score_opus":0.05801380919796232,"score_gpt":0.24174974447105058,"score_spread":0.18373593527308826,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2623277155","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9926528,0.00005826982,0.000068249436,0.0060793855,0.00012008583,0.00027676663,0.000121820725,0.0000057917564,0.0006168373],"genre_scores_gemma":[0.99934363,8.48368e-7,0.000056040924,0.00013436533,0.00034791528,0.000016780203,0.000041403582,0.0000020143366,0.000057003625],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989695,0.000028499308,0.00045343852,0.0001230644,0.00021067906,0.00021482418],"domain_scores_gemma":[0.9986968,0.000048589907,0.0005470718,0.0001665112,0.0002746763,0.00026635727],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042023254,0.000117138676,0.00021308608,0.000024015055,0.0003666075,0.00010718084,0.00054241176,0.00013184724,0.00009578831],"category_scores_gemma":[0.00027515995,0.0000628696,0.00013003658,0.00006351546,0.000060743925,0.00023310295,0.0000074143254,0.00012184257,0.000001787076],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000040945728,0.000013733405,0.00030486405,0.00004222581,0.000007153451,0.0000013427581,0.000021271955,0.0000062681443,0.99488956,0.000027029633,0.00033688406,0.0043087373],"study_design_scores_gemma":[0.0003192002,0.00018471817,0.0049554887,0.00014409612,0.0000088284,0.000011631169,0.00008714523,0.0005551016,0.9919142,0.000115955736,0.0015866471,0.000116974996],"about_ca_topic_score_codex":0.0026662273,"about_ca_topic_score_gemma":0.0021846693,"teacher_disagreement_score":0.006690835,"about_ca_system_score_codex":0.00013764933,"about_ca_system_score_gemma":0.0001830651,"threshold_uncertainty_score":0.40305558},"labels":[],"label_agreement":null},{"id":"W2624870492","doi":"","title":"Physico-Chemical Properties of Casein Micelles Concentrated by Membrane Filtration and Their Behavior in Acid Gelation","year":2014,"lang":"en","type":"dissertation","venue":"The Atrium (University of Guelph)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Ministry of Agriculture, Food and Rural Affairs; Natural Sciences and Engineering Research Council of Canada; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Micelle; Filtration (mathematics); Casein; Membrane; Chemistry; Chemical engineering; Ultrafiltration (renal); Chromatography; Biochemistry; Organic chemistry; Aqueous solution; Engineering; Mathematics","score_opus":0.018435578800387084,"score_gpt":0.19072158028007677,"score_spread":0.1722860014796897,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2624870492","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99842274,0.0007295788,0.0000015349658,0.00012450144,0.0000470469,0.00043305932,0.00007396874,0.000013908424,0.00015366734],"genre_scores_gemma":[0.99903643,0.000068133704,0.0000051003567,0.0000036097158,0.00002999823,0.0000014591898,0.0005687635,0.000001254353,0.00028522607],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99928135,0.00013039017,0.00016130661,0.0001813908,0.00013706612,0.000108474465],"domain_scores_gemma":[0.9994615,0.000051718845,0.0003064439,0.00006601545,0.000089556524,0.000024774541],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015920695,0.00013068943,0.0002661489,0.000016197177,0.000087388806,0.000010323018,0.00024901892,0.00018702372,0.000029875933],"category_scores_gemma":[0.000014182899,0.000058544672,0.000069598886,0.0001458044,0.0001164974,0.000098353696,0.000027207136,0.00012987929,0.0000024844283],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016142863,0.000043531993,0.00012219627,0.00006507853,0.000013522742,4.6811422e-7,0.0011794416,9.5013974e-7,0.99554914,0.00002067162,0.00005408257,0.002789496],"study_design_scores_gemma":[0.0002632463,0.00015177291,0.023437282,0.0001477245,0.000060285012,0.0000019890226,0.012292498,0.0001814366,0.9630725,0.000022932025,0.00019503816,0.00017329308],"about_ca_topic_score_codex":0.0029081255,"about_ca_topic_score_gemma":0.0020548725,"teacher_disagreement_score":0.032476626,"about_ca_system_score_codex":0.000022843447,"about_ca_system_score_gemma":0.00001260079,"threshold_uncertainty_score":0.4396235},"labels":[],"label_agreement":null},{"id":"W2625263890","doi":"10.1002/cjce.22922","title":"Pressurized liquid extraction of oil from soybean seeds","year":2017,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":60,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Extraction (chemistry); Yield (engineering); Hexane; Endothermic process; Solvent; Chemistry; Chromatography; Soybean oil; Ethanol; Linoleic acid; Materials science; Fatty acid; Organic chemistry; Biochemistry; Adsorption","score_opus":0.02002363555356229,"score_gpt":0.20639232646485142,"score_spread":0.18636869091128913,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2625263890","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99806327,0.00030204377,0.000005079922,0.00089810236,0.0002948198,0.000024590694,0.000016276425,0.0000051458433,0.00039066203],"genre_scores_gemma":[0.9993063,0.0000019491217,0.000064499305,0.000011421957,0.00057492766,0.0000010899405,0.0000014245416,0.0000011706029,0.00003717446],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99939454,0.000014504001,0.00023391437,0.00005825808,0.00014503842,0.00015375631],"domain_scores_gemma":[0.99928164,0.00009235531,0.00025677631,0.00009320807,0.00007979601,0.00019623573],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026736266,0.00007238982,0.00016221167,0.000011214674,0.00011252892,0.00007404669,0.00060371554,0.00007518699,0.00007047845],"category_scores_gemma":[0.0003079403,0.000027393891,0.00008674249,0.000031383624,0.000054833417,0.00013024197,0.000019823763,0.00020871975,0.0000022976635],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000018267388,0.000002824449,0.00007291872,0.000004431038,0.000024140732,0.000006714146,0.000054079308,0.00005812691,0.9973254,0.00003402878,0.00005512257,0.0023439184],"study_design_scores_gemma":[0.00017639883,0.00008076951,0.0023261318,0.00016442966,0.000025642988,0.00004919524,0.000019574414,0.00040841533,0.9897199,0.000096376585,0.006811744,0.0001213861],"about_ca_topic_score_codex":0.0101012755,"about_ca_topic_score_gemma":0.0015207748,"teacher_disagreement_score":0.0085805,"about_ca_system_score_codex":0.000047172096,"about_ca_system_score_gemma":0.00003857923,"threshold_uncertainty_score":0.99649054},"labels":[],"label_agreement":null},{"id":"W2725078317","doi":"10.1016/j.ijbiomac.2017.06.101","title":"A comparison of chemical, structural and functional properties of fenugreek (Trigonella foenum graecum) protein isolates produced using different defatting solvents","year":2017,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":46,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Defatting; Trigonella; Chemistry; Acetone; Diethyl ether; Chloroform; Hexane; Chromatography; Solvent; Food science; Organic chemistry; Botany; Biology","score_opus":0.11273660722523064,"score_gpt":0.3090526168192587,"score_spread":0.19631600959402806,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2725078317","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99840766,0.00070833205,0.000023629178,0.0003143697,0.00027708788,0.0002179334,0.000028418961,0.0000068628847,0.000015723215],"genre_scores_gemma":[0.9993702,0.000008330933,0.00034277362,0.000008606112,0.00025562473,0.000004176363,0.0000056451686,0.0000016453191,0.0000029970868],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983405,0.00010526452,0.00077376916,0.00020881926,0.00039946285,0.00017219808],"domain_scores_gemma":[0.99776316,0.00006221864,0.0015289299,0.00007351171,0.00050246407,0.00006973346],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026245834,0.0001711047,0.00044798772,0.00003181114,0.00013191876,0.000096023046,0.0006373864,0.00011383686,0.000023565528],"category_scores_gemma":[0.0005076348,0.000064806845,0.00016960327,0.00003389109,0.00035149796,0.0001329297,0.00031105956,0.00018196895,5.1328306e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00029293695,0.00011617446,0.08949905,0.00001943059,0.00010846325,0.0000041494086,0.00004788939,0.000005680389,0.9043605,0.00012316728,0.000002226169,0.0054203346],"study_design_scores_gemma":[0.00034097888,0.0004817552,0.07173289,0.0003674498,0.000014727316,0.00007707778,0.00014699598,0.0003893459,0.9251283,0.0011881659,0.0000074838326,0.00012484244],"about_ca_topic_score_codex":0.00008009551,"about_ca_topic_score_gemma":0.000006935582,"teacher_disagreement_score":0.020767782,"about_ca_system_score_codex":0.000034856934,"about_ca_system_score_gemma":0.000012441712,"threshold_uncertainty_score":0.26427466},"labels":[],"label_agreement":null},{"id":"W2728705515","doi":"10.1111/ijfs.13481","title":"Water sorption and cooking time of red kidney beans (<i>Phaseolus vulgaris</i> L.): part I – Effect of freezing and drying conditions on water sorption and cooking time","year":2017,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation","keywords":"Sorption; Water content; Phaseolus; Sorptivity; Moisture; Chemistry; Water activity; Food science; Dehydration; Absorption of water; Horticulture; Botany; Porosity; Adsorption; Biology; Organic chemistry","score_opus":0.011556932632108203,"score_gpt":0.24820538235296996,"score_spread":0.23664844972086177,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2728705515","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966812,0.00005612113,0.000021604063,0.0025743453,0.00024652365,0.0001637516,0.000028864977,0.00001842815,0.00020915105],"genre_scores_gemma":[0.99979115,0.000022091886,0.0000036587903,0.000036786758,0.00009908817,0.0000046115742,0.00000611709,0.0000015508186,0.00003493641],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985609,0.0000602852,0.0004523074,0.00024422826,0.00045260065,0.00022965767],"domain_scores_gemma":[0.9988653,0.00008756898,0.0005346294,0.00009754481,0.00033293854,0.0000820389],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012807617,0.0001314509,0.00030617035,0.0002481783,0.00039788958,0.00013048132,0.0005905271,0.00013233405,0.000032706583],"category_scores_gemma":[0.00037150228,0.000055692348,0.000050475133,0.000083855295,0.000984422,0.00051065104,0.00027084048,0.00019627044,0.0000033617105],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006839317,0.000025501951,0.0030295132,0.000007938437,0.00003649528,0.000006002945,0.000102186306,0.0000106517555,0.9918155,0.00018030868,0.000026226038,0.0046913032],"study_design_scores_gemma":[0.00052891724,0.0015880157,0.00073978776,0.00033817,0.000022965343,0.0002498047,0.000041795585,0.00028572316,0.99407136,0.0016379176,0.00039320733,0.00010232375],"about_ca_topic_score_codex":0.000020498268,"about_ca_topic_score_gemma":0.0000072260445,"teacher_disagreement_score":0.0045889798,"about_ca_system_score_codex":0.000050319064,"about_ca_system_score_gemma":0.000015080354,"threshold_uncertainty_score":0.36271438},"labels":[{"model":"gemma","categories":[],"domain":null,"study_design":"bench_or_experimental","genre":"empirical","about_ca_system":false,"about_ca_topic":false,"confidence":"low"},{"model":"gpt","categories":[],"domain":null,"study_design":"bench_or_experimental","genre":"empirical","about_ca_system":false,"about_ca_topic":false,"confidence":"low"}],"label_agreement":"agree"},{"id":"W2739101971","doi":"10.1016/j.foodchem.2017.07.126","title":"Optimization of vitamins A and D3 loading in re-assembled casein micelles and effect of loading on stability of vitamin D3 during storage","year":2017,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":63,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada; University of British Columbia; Canadian Dairy Commission","keywords":"Vitamin; Casein; Micelle; Chemistry; Food science; Chromatography; Biochemistry; Organic chemistry; Aqueous solution","score_opus":0.01702062862312113,"score_gpt":0.22608765499240677,"score_spread":0.20906702636928565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2739101971","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992365,0.00015626338,9.95885e-7,0.000019650379,0.000018349698,0.0002065927,0.000035284582,0.000008144812,0.00031820868],"genre_scores_gemma":[0.9998984,0.000016683545,0.000036471047,5.4305497e-7,0.00002334413,0.000009795315,0.0000045889083,0.0000013983072,0.00000878123],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99914473,0.000057240795,0.00028793866,0.00024357294,0.00013447204,0.0001320631],"domain_scores_gemma":[0.9992323,0.0001942924,0.0003577119,0.00014114878,0.000031947766,0.000042626776],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039184786,0.00012144904,0.00031802498,0.000010366253,0.00008863647,0.000020433568,0.00016837192,0.0001169286,0.000013048271],"category_scores_gemma":[0.00026458327,0.0000622463,0.000039133673,0.000059055616,0.00008539749,0.00007795658,0.00011546042,0.000085523076,8.7949175e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010173727,0.000041169555,0.0219584,0.0006847894,0.000011219029,0.000002133963,0.00013307527,0.000044244138,0.9765771,9.757377e-7,5.632169e-7,0.00044461375],"study_design_scores_gemma":[0.00042071633,0.00038607983,0.0150634935,0.00038742932,0.000008841749,0.0000035159605,0.00026796834,0.00028805464,0.98307747,0.0000035496537,0.0000010700724,0.000091813636],"about_ca_topic_score_codex":0.0001701152,"about_ca_topic_score_gemma":0.00009304625,"teacher_disagreement_score":0.006894906,"about_ca_system_score_codex":0.0000336751,"about_ca_system_score_gemma":0.0000049459404,"threshold_uncertainty_score":0.25383303},"labels":[],"label_agreement":null},{"id":"W2739924774","doi":"10.1016/b978-0-12-809436-5.00005-7","title":"Nanocapsule formation by caseins","year":2017,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian Institute for Public Safety Research and Treatment","funders":"","keywords":"Nanocarriers; Casein; Encapsulation (networking); Food products; Biochemical engineering; Biotechnology; Chemistry; Food protein; Nanotechnology; Computational biology; Biology; Computer science; Food science; Materials science; Drug delivery; Engineering","score_opus":0.02768664822888603,"score_gpt":0.22396426046802828,"score_spread":0.19627761223914225,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2739924774","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00069897383,0.0014584077,2.717311e-7,0.00015526633,0.00038185235,0.0006812107,0.00033119356,0.000097499396,0.9961953],"genre_scores_gemma":[0.022326875,0.00006715318,0.000011918254,0.00014036451,0.000608826,0.000052756175,0.00022936935,0.000004425738,0.9765583],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99859345,0.000028768316,0.0003743728,0.00036850045,0.00035379076,0.00028112816],"domain_scores_gemma":[0.9990256,0.0000337119,0.0004940599,0.00025220102,0.00007745851,0.00011696848],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00024910737,0.00033313205,0.00038923693,0.000013037959,0.00043933417,0.00016140615,0.0006257428,0.00043802874,0.00039709167],"category_scores_gemma":[0.000018767681,0.00013007327,0.0002103753,0.0000034489171,0.00009894471,0.00011196756,0.00015660502,0.00027878975,0.000867357],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000039637057,0.0000037223047,5.1495806e-7,0.000022426719,0.000018505007,0.000011340628,0.000031079835,8.9467225e-9,0.009145149,0.0005242698,0.0030719866,0.98716706],"study_design_scores_gemma":[0.00006566284,0.000114518436,0.0000072544804,0.00022266015,0.000021766326,0.000034843946,0.000005541414,0.0000015663093,0.0018231483,0.0030165857,0.99433506,0.0003514158],"about_ca_topic_score_codex":0.000008805983,"about_ca_topic_score_gemma":0.000375925,"teacher_disagreement_score":0.99126303,"about_ca_system_score_codex":0.00007644458,"about_ca_system_score_gemma":0.000012734987,"threshold_uncertainty_score":0.9999106},"labels":[],"label_agreement":null},{"id":"W2740149605","doi":"10.1016/j.foodres.2017.07.058","title":"Thermal stability of reconstituted milk protein concentrates: Effect of partial calcium depletion during membrane filtration","year":2017,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":34,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; California Dairy Research Foundation","keywords":"Diafiltration; Chemistry; Skimmed milk; Casein; Trisodium citrate; Chromatography; Whey protein; Ultrafiltration (renal); Thermal stability; Calcium; Micelle; Phosphate; Turbidity; Colloid; Membrane; Food science; Aqueous solution; Nuclear chemistry; Microfiltration; Biochemistry; Organic chemistry","score_opus":0.12116100323001641,"score_gpt":0.3486502244355844,"score_spread":0.227489221205568,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2740149605","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963037,0.000026082398,0.000007002166,0.00047562786,0.00025467752,0.00086663745,0.00017097537,0.000016814945,0.0018785014],"genre_scores_gemma":[0.9995223,0.0000025948032,0.000015604614,0.0000010259215,0.00024673747,0.00011915975,0.000048192116,0.0000010010473,0.000043331605],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979289,0.0004758482,0.00034591428,0.00024500253,0.00076892175,0.0002353847],"domain_scores_gemma":[0.9988986,0.00020954237,0.00025213714,0.0001540629,0.00042232103,0.0000633073],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017580984,0.00009122429,0.00017975952,0.000024347302,0.00028574545,0.00007817109,0.0006553343,0.000094228424,0.00050198997],"category_scores_gemma":[0.0012459029,0.000040443112,0.00008509485,0.000070860595,0.0003895158,0.0002650589,0.00014726997,0.0001910612,0.000012536999],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004730571,0.00007086711,0.016038667,0.00006348064,0.00004306199,0.0000014884057,0.000040701427,0.000007308361,0.9809191,0.00046451602,0.0000062879667,0.001871454],"study_design_scores_gemma":[0.0004024419,0.00092176837,0.040453427,0.00010971801,0.0000023369987,0.0000016659271,0.000031491665,0.00027390203,0.95754814,0.000042569813,0.00015017774,0.000062357794],"about_ca_topic_score_codex":0.00069963373,"about_ca_topic_score_gemma":0.00030428424,"teacher_disagreement_score":0.024414761,"about_ca_system_score_codex":0.00006737365,"about_ca_system_score_gemma":0.000034271146,"threshold_uncertainty_score":0.5496438},"labels":[],"label_agreement":null},{"id":"W2742839177","doi":"10.1016/j.carbpol.2017.08.015","title":"A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures","year":2017,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":34,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Concordia University; Polytechnique Montréal","funders":"Natural Sciences and Engineering Research Council of Canada; China Scholarship Council; Centre de Recherche sur les Systèmes Polymères et Composites à Haute Performance","keywords":"Xanthan gum; Gelatin; Aqueous solution; Chemistry; Chemical engineering; Network structure; Triple helix; Polysaccharide; Polymer chemistry; Materials science; Stereochemistry; Organic chemistry; Rheology; Composite material","score_opus":0.037638512305180484,"score_gpt":0.23116835581446668,"score_spread":0.1935298435092862,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2742839177","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9950328,0.0019366499,0.000050696348,0.0015903783,0.000315865,0.0005654295,0.00003126613,0.00002431032,0.0004526414],"genre_scores_gemma":[0.99935603,0.000027674227,0.000015345591,0.000042639607,0.00016197847,0.000095042546,0.0000035355865,0.0000016274226,0.00029614283],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992942,0.000044468565,0.0001775528,0.00018045836,0.00012516185,0.00017811506],"domain_scores_gemma":[0.99942994,0.00010411768,0.00022869156,0.00013819567,0.00005678345,0.000042249772],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018618332,0.0001122077,0.00015172489,0.000008526959,0.00058471225,0.00010011005,0.0003145431,0.00007956668,0.000011071242],"category_scores_gemma":[0.00020099845,0.00003547662,0.000060364127,0.000033419947,0.00019765926,0.00008461758,0.000074846954,0.000054634293,0.0000016146408],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022627097,0.000007005279,0.000077683806,0.00001732148,0.000025695479,5.5180055e-7,0.00013914202,0.0000022437416,0.9842853,0.0031691068,0.00001190328,0.012241449],"study_design_scores_gemma":[0.00018832502,0.00024381235,0.0028757325,0.000092600654,0.00006320052,0.000003973568,0.00048704908,0.0034564286,0.98944783,0.0027237954,0.00020437484,0.00021287272],"about_ca_topic_score_codex":0.001567106,"about_ca_topic_score_gemma":0.00031952423,"teacher_disagreement_score":0.012028576,"about_ca_system_score_codex":0.000010095145,"about_ca_system_score_gemma":0.000007605229,"threshold_uncertainty_score":0.4497193},"labels":[],"label_agreement":null},{"id":"W2743532363","doi":"10.1021/acs.analchem.7b01853","title":"Microfluidic Technique for the Simultaneous Quantification of Emulsion Instabilities and Lipid Digestion Kinetics","year":2017,"lang":"en","type":"article","venue":"Analytical Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":42,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Victoria","funders":"Schweizerischer Nationalfonds zur Förderung der Wissenschaftlichen Forschung","keywords":"Chemistry; Coalescence (physics); Lipid digestion; Lipid droplet; Emulsion; Oil droplet; Microfluidics; Digestion (alchemy); Kinetics; Chromatography; Chemical engineering; Nanotechnology; Biochemistry; Materials science","score_opus":0.034469713115142554,"score_gpt":0.26888698745772843,"score_spread":0.23441727434258589,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2743532363","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99604744,0.0005493209,0.0007942517,0.0016049081,0.000033698703,0.00038868372,0.000047136557,0.000018862644,0.00051568693],"genre_scores_gemma":[0.99940765,0.00014258748,0.000033654836,0.000008190788,0.00013096465,0.00003364375,0.000017363254,7.64263e-7,0.00022515816],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99944645,0.000011661298,0.00017952468,0.00016182874,0.000098141914,0.00010239141],"domain_scores_gemma":[0.9990634,0.0005172278,0.00012349951,0.00015487292,0.000107841195,0.000033181597],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001822315,0.00007226893,0.00011121925,0.0000018978722,0.00022874986,0.000057837322,0.00025844728,0.0001055607,0.00001874553],"category_scores_gemma":[0.0010560643,0.000025919899,0.000048267993,0.00002483683,0.00024850928,0.000034831744,0.00006575825,0.00006265576,9.718166e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000018420185,0.000026163749,0.00062078336,0.0000434837,0.0000056571494,1.7496671e-7,0.0000072744824,0.0000012068589,0.9928987,0.00012125131,0.00004273375,0.006214119],"study_design_scores_gemma":[0.000052794967,0.00007947081,0.0034166267,0.000034716577,0.000020064157,0.0000042127726,0.0000968415,0.0010221042,0.9884118,0.00040602905,0.006378898,0.000076461154],"about_ca_topic_score_codex":0.000085136904,"about_ca_topic_score_gemma":0.000007787754,"teacher_disagreement_score":0.006336164,"about_ca_system_score_codex":0.000012843277,"about_ca_system_score_gemma":0.0000033256508,"threshold_uncertainty_score":0.17593822},"labels":[],"label_agreement":null},{"id":"W2748144848","doi":"10.1021/acsomega.7b00366","title":"Ultrasonic Characterization of Amyloid-Like Ovalbumin Aggregation","year":2017,"lang":"en","type":"article","venue":"ACS Omega","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Fonds Wetenschappelijk Onderzoek","keywords":"Ovalbumin; Attenuation; Chemistry; Compressibility; Ultrasonic sensor; Biophysics; Amyloid (mycology); Analytical Chemistry (journal); Egg white; Materials science; Chromatography; Thermodynamics; Biochemistry; Inorganic chemistry; Optics","score_opus":0.02728497971993874,"score_gpt":0.23809422382449785,"score_spread":0.21080924410455912,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2748144848","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976955,0.000026538482,0.000005159419,0.00046380234,0.0002796474,0.00020109491,0.000029069437,0.00003197159,0.0012671839],"genre_scores_gemma":[0.9988875,0.000029172721,0.000014204081,0.00003922203,0.00021146923,0.000016936257,0.00006342326,7.7543075e-7,0.0007372924],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99930817,0.00003641692,0.0001824244,0.00016218315,0.00017469059,0.00013608985],"domain_scores_gemma":[0.99939084,0.000032993794,0.00032490242,0.00015016102,0.000066245455,0.000034828223],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020631327,0.00007845094,0.00012765372,0.0000079680385,0.00023933774,0.000081285245,0.0004038263,0.0000797098,0.000024694225],"category_scores_gemma":[0.000109231274,0.00003164798,0.000043326207,0.00006251865,0.00005981891,0.00028073858,0.00005648121,0.00005150042,0.00005422778],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000072176317,0.000019901956,0.008431929,0.000006224966,0.000005543342,7.656659e-7,0.000033245487,1.0879512e-7,0.9236762,0.0001600103,0.000031069867,0.0676278],"study_design_scores_gemma":[0.00013610431,0.0001546027,0.599861,0.0000610279,0.000006996997,0.0000051766388,0.000032663178,0.000016557131,0.3789616,0.00020820835,0.020410966,0.00014506778],"about_ca_topic_score_codex":0.00018602099,"about_ca_topic_score_gemma":0.00008412097,"teacher_disagreement_score":0.5914291,"about_ca_system_score_codex":0.00001612949,"about_ca_system_score_gemma":0.000005109396,"threshold_uncertainty_score":0.18408166},"labels":[],"label_agreement":null},{"id":"W2751198148","doi":"10.1016/b978-0-08-088504-9.00324-x","title":"Soy Protein Functionality","year":2011,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Soy protein; Homogenization (climate); Chemistry; Adsorption; Denaturation (fissile materials); Chemical engineering; Food science; Materials science; Chromatography; Organic chemistry; Biology","score_opus":0.04802093570418962,"score_gpt":0.2160384620558635,"score_spread":0.16801752635167388,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2751198148","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00094028347,0.00059808657,3.3000106e-7,0.000088739325,0.00038238426,0.0012224744,0.00013633423,0.00017032282,0.99646103],"genre_scores_gemma":[0.016898157,0.000006983615,0.00003212092,0.000157762,0.0011932126,0.00016749054,0.00006436567,0.000005492903,0.9814744],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9981344,0.000057087644,0.00046399783,0.0005870657,0.00044164143,0.00031580444],"domain_scores_gemma":[0.9991545,0.000037039794,0.00032775823,0.00021200848,0.00012344802,0.00014523191],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.0003945557,0.0004080893,0.00045121124,0.000016568893,0.00019513562,0.00005040929,0.0004937646,0.00052010134,0.00387053],"category_scores_gemma":[0.00001649014,0.00015422415,0.00031853758,0.000012254947,0.00013987311,0.00004147935,0.00019454343,0.0004398872,0.0017664786],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000017818029,0.000009352941,0.000005392007,0.000027357564,0.00004976573,0.000009056384,0.000017818675,6.1439684e-9,0.0036329837,0.015866514,0.00020081228,0.9801631],"study_design_scores_gemma":[0.0000501823,0.0001688731,0.00011759524,0.00020141844,0.000022869912,0.000011573705,0.0000028424079,1.0467661e-7,0.0004575246,0.056203205,0.9423676,0.0003962062],"about_ca_topic_score_codex":0.00000940854,"about_ca_topic_score_gemma":0.0002052381,"teacher_disagreement_score":0.9797669,"about_ca_system_score_codex":0.00007061197,"about_ca_system_score_gemma":0.000026696092,"threshold_uncertainty_score":0.99901074},"labels":[],"label_agreement":null},{"id":"W2751363656","doi":"10.1039/c7fo00905d","title":"Encapsulation of phytosterols and phytosterol esters in liposomes made with soy phospholipids by high pressure homogenization","year":2017,"lang":"en","type":"article","venue":"Food & Function","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":42,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"WSP (Canada); University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Phytosterol; Homogenization (climate); Liposome; Chemistry; Chromatography; Soy protein; Food science; Biochemistry; Biology","score_opus":0.009581619799019045,"score_gpt":0.1818056085294673,"score_spread":0.17222398873044825,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2751363656","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99826175,0.00044696956,0.000038951373,0.00029836525,0.00022855439,0.00047743646,0.000053007294,0.000030612613,0.00016435726],"genre_scores_gemma":[0.99959695,0.000015210537,0.000022888245,0.000030005303,0.00014137196,0.000049211547,0.00006376266,0.0000021434284,0.000078425874],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9990853,0.000056800913,0.0002175614,0.00027615545,0.00020666925,0.00015750733],"domain_scores_gemma":[0.9994372,0.000024849285,0.00030818064,0.000131878,0.00005811231,0.000039745955],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014393286,0.00013329435,0.00018605168,0.00001771807,0.00017389677,0.00010086327,0.00015267184,0.00011405689,0.0000246871],"category_scores_gemma":[0.000024211888,0.000059864524,0.000024389066,0.00009140997,0.00006140356,0.00046991173,0.00005117123,0.000076010845,0.0000030230267],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0016338975,0.00011095105,0.2408428,0.00007754141,0.00007439012,4.820297e-7,0.0002099132,0.000059527534,0.6641274,0.00006606773,0.000081196675,0.09271583],"study_design_scores_gemma":[0.000801894,0.009560593,0.91540855,0.00012920596,0.000045484056,0.000004355407,0.00012760986,0.00012018004,0.071153834,0.00020426477,0.0022292717,0.00021476758],"about_ca_topic_score_codex":0.00045099854,"about_ca_topic_score_gemma":0.0006422496,"teacher_disagreement_score":0.67456573,"about_ca_system_score_codex":0.000013581929,"about_ca_system_score_gemma":0.000004037147,"threshold_uncertainty_score":0.24412043},"labels":[],"label_agreement":null},{"id":"W2756011578","doi":"10.1007/s11746-017-3043-6","title":"Polypeptide Profile, Amino Acid Composition and Some Functional Properties of Calabash Nutmeg (<i>Monodora myristica</i>) Flour and Protein Products","year":2017,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Foreign Affairs and International Trade Canada; Natural Sciences and Engineering Research Council of Canada; Department of Foreign Affairs and Trade, Australian Government","keywords":"Chemistry; Food science; Globulin; Albumin; Composition (language); Nutmeg; Solubility; Chromatography; Emulsion; Biochemistry; Biology; Organic chemistry","score_opus":0.022962462309066626,"score_gpt":0.20841270427298017,"score_spread":0.18545024196391355,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2756011578","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99452406,0.00073183916,9.693676e-7,0.004382237,0.00008120614,0.00014506467,0.000019026562,0.000009358356,0.00010622493],"genre_scores_gemma":[0.99833655,0.00009012089,0.00051556184,0.00011028125,0.0005346624,0.000011980487,0.0000013689935,0.000002439217,0.00039700695],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99880755,0.00007209328,0.00035155902,0.00019693839,0.00038947028,0.00018236107],"domain_scores_gemma":[0.9981138,0.000026159025,0.0013599439,0.00015025305,0.00026331533,0.0000864992],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043484732,0.00015284398,0.00034686766,0.0000046105906,0.00045058504,0.00010589003,0.0003862396,0.00005363152,0.000004234704],"category_scores_gemma":[0.00020001437,0.000055256492,0.00014369594,0.000076214485,0.00094920635,0.00022583482,0.00021694512,0.0002556142,7.7110394e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009258316,0.00006515311,0.0033696063,0.00010786741,0.000060540675,9.3806966e-7,0.00014161601,3.3522443e-7,0.9888652,0.000012693302,0.0005324099,0.006751045],"study_design_scores_gemma":[0.0002509267,0.00021866307,0.08960951,0.00028889728,0.000038216345,0.00012079032,0.0004675685,0.000027395587,0.9083888,0.00006120962,0.0003761558,0.0001518762],"about_ca_topic_score_codex":0.00016115693,"about_ca_topic_score_gemma":0.00000392087,"teacher_disagreement_score":0.086239904,"about_ca_system_score_codex":0.00005485666,"about_ca_system_score_gemma":0.00004168685,"threshold_uncertainty_score":0.34973904},"labels":[],"label_agreement":null},{"id":"W2756610950","doi":"10.1021/acs.jafc.7b03368","title":"The Physical State of Emulsified Edible Oil Modulates Its in Vitro Digestion","year":2017,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":60,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Lipid digestion; Digestion (alchemy); Emulsion; Chemistry; Soybean oil; Lipolysis; Coalescence (physics); Fish oil; Chromatography; Food science; Oil droplet; Biochemistry; Lipase; Enzyme; Biology","score_opus":0.01799998259878405,"score_gpt":0.21889943780282367,"score_spread":0.20089945520403962,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2756610950","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977263,0.0007058385,6.070636e-8,0.0010773498,0.00009765263,0.000037414306,0.000017693335,0.0000043820605,0.0003332676],"genre_scores_gemma":[0.99901104,0.00020229495,0.000006150352,0.000003131654,0.00048384417,0.0000026685275,0.0000030720153,5.2962935e-7,0.00028726284],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99915034,0.000023998455,0.00031859445,0.000106223284,0.00023348366,0.0001673495],"domain_scores_gemma":[0.9990037,0.00010759575,0.0006068546,0.000056268786,0.00015297809,0.00007257011],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019139954,0.00011277919,0.00023087452,0.0000030699423,0.00025205556,0.00011805056,0.00038230864,0.000056430537,0.000002035403],"category_scores_gemma":[0.00013735524,0.000029643381,0.00010224544,0.00005134464,0.00008142037,0.00020795019,0.00008483491,0.00020244613,4.8095785e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005296271,0.00004879118,0.00030175495,0.000024286723,0.000021586779,0.0000012575904,0.00006456314,0.000012902232,0.97960764,0.0000035103678,0.000025688441,0.01983508],"study_design_scores_gemma":[0.00019812537,0.00017261566,0.13567872,0.0000745099,0.0000084123,0.000048325343,0.00022745224,0.00003216028,0.86315584,0.0001852133,0.00013104845,0.000087583605],"about_ca_topic_score_codex":0.00001728762,"about_ca_topic_score_gemma":0.000014754073,"teacher_disagreement_score":0.13537697,"about_ca_system_score_codex":0.000019318893,"about_ca_system_score_gemma":0.0000053470594,"threshold_uncertainty_score":0.19386332},"labels":[],"label_agreement":null},{"id":"W2760446180","doi":"10.1016/j.foodhyd.2017.09.028","title":"Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate","year":2017,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":93,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Homogenization (climate); Chemistry; Flocculation; Surface tension; Soy protein; Chromatography; Chemical engineering; Food science; Biology","score_opus":0.021452572329724362,"score_gpt":0.22556894131452646,"score_spread":0.2041163689848021,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2760446180","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9948397,0.000374987,0.000012606358,0.0005620289,0.00009499604,0.0028090454,0.0010055008,0.000059812555,0.00024128334],"genre_scores_gemma":[0.9993069,0.000014569454,0.0001293022,0.000011323804,0.00003797324,0.00037288945,0.000045024746,0.0000025271127,0.00007946656],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99783206,0.00026193843,0.0006710449,0.00050778943,0.00034751307,0.0003796633],"domain_scores_gemma":[0.9986999,0.0001281273,0.00046578507,0.0004455174,0.00012657372,0.00013410486],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00087675016,0.00023662006,0.0005325432,0.00002109443,0.0005519794,0.0001279911,0.0006611145,0.00020689859,0.00008855323],"category_scores_gemma":[0.0004541875,0.000110326226,0.000106871004,0.00016305114,0.00026645363,0.00057999796,0.000363537,0.00019218147,0.0000037960517],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00035380386,0.00024340337,0.0058807936,0.00008369101,0.000021357477,4.1628448e-7,0.00014124814,0.0000012700876,0.99163103,0.000021748088,0.000030388595,0.0015908768],"study_design_scores_gemma":[0.0013286662,0.0006910427,0.052938383,0.000061134044,0.00002356863,0.0000025997708,0.0001485211,0.00027868483,0.9407922,0.0011971402,0.0022379397,0.00030009108],"about_ca_topic_score_codex":0.0013375917,"about_ca_topic_score_gemma":0.0023325537,"teacher_disagreement_score":0.050838772,"about_ca_system_score_codex":0.000050133316,"about_ca_system_score_gemma":0.000020183528,"threshold_uncertainty_score":0.4498973},"labels":[],"label_agreement":null},{"id":"W2760602349","doi":"","title":"Casein reduces the erosive potential of citric acid","year":2011,"lang":"en","type":"article","venue":"Bristol Research (University of Bristol)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institute of Infection and Immunity","funders":"","keywords":"Citric acid; Food science; Chemistry; Casein","score_opus":0.14362231559354233,"score_gpt":0.2503747172957964,"score_spread":0.10675240170225408,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2760602349","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9919595,0.0006497094,0.00003069243,0.0005552552,0.00007365153,0.0004396383,0.00008171129,0.000024314582,0.006185501],"genre_scores_gemma":[0.9985531,0.00007417728,0.00013462675,0.0000062599142,0.000057830875,0.0000012521424,0.000009547376,0.0000012882136,0.0011619462],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978087,0.0005403623,0.00018753711,0.0003078367,0.0007850052,0.00037056868],"domain_scores_gemma":[0.9987938,0.0001396193,0.00022059918,0.00018953865,0.00053280836,0.00012362793],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012240986,0.000105696774,0.000254266,0.000072828436,0.000548811,0.000016446187,0.0013469957,0.00012142071,0.00049914035],"category_scores_gemma":[0.00015385164,0.000051679825,0.00016924727,0.000864426,0.0009770193,0.00017216937,0.0004460081,0.00029853647,0.000074405354],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00043022653,0.00032424775,0.00093860144,0.00004594438,0.00008082534,0.00016155635,0.001999192,0.000001217028,0.92035353,0.0006234268,0.011284842,0.063756414],"study_design_scores_gemma":[0.001872038,0.0059417686,0.3200137,0.0003942465,0.0001634739,0.00027883233,0.12856509,0.00036737093,0.47646353,0.0045078555,0.060194183,0.0012379031],"about_ca_topic_score_codex":0.015787203,"about_ca_topic_score_gemma":0.0013553373,"teacher_disagreement_score":0.44388998,"about_ca_system_score_codex":0.00007604191,"about_ca_system_score_gemma":0.000058256966,"threshold_uncertainty_score":0.99076676},"labels":[],"label_agreement":null},{"id":"W2762161809","doi":"10.1039/c7ra09605d","title":"Rheological reversibility and long-term stability of repulsive and attractive nanoemulsion gels","year":2017,"lang":"en","type":"article","venue":"RSC Advances","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":46,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Saskatoon Medical Imaging; University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Israel Science Foundation","keywords":"Rheology; Canola; Chemical engineering; Chemistry; Stability (learning theory); Term (time); Chromatography; Materials science; Composite material; Food science; Physics; Computer science; Engineering","score_opus":0.04460698132272885,"score_gpt":0.2916787610114673,"score_spread":0.24707177968873845,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2762161809","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968111,0.0018084504,0.0000055876517,0.0003124521,0.00009486718,0.0003344945,0.000041689327,0.000018739587,0.00057259947],"genre_scores_gemma":[0.999373,0.00037948604,0.000115411785,0.000014307783,0.000057912508,0.000010002344,0.0000036407444,4.4186143e-7,0.00004579799],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99895406,0.00011382216,0.00021106597,0.00041150406,0.00015162877,0.0001579049],"domain_scores_gemma":[0.999105,0.0002669959,0.0003067681,0.0001676972,0.00008204777,0.00007150152],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039994516,0.00011391802,0.00025785936,0.0000041636545,0.00042262572,0.000041273935,0.00022536404,0.00009307937,0.00007250799],"category_scores_gemma":[0.0005160619,0.000042588836,0.0000415265,0.000028664053,0.000574584,0.00046128218,0.0002477844,0.00009397539,0.0000017831949],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000094766096,0.00005632126,0.7012182,0.000043857828,0.000007160131,0.0000039241645,0.00007647474,6.231387e-8,0.1648949,0.00010095385,0.0000033588067,0.13350004],"study_design_scores_gemma":[0.00011762735,0.00034535243,0.9563505,0.000039709725,0.000006233374,0.000007901677,0.00014482315,0.0000026384598,0.0410397,0.001537107,0.00030205701,0.00010634504],"about_ca_topic_score_codex":0.00009929545,"about_ca_topic_score_gemma":0.0004627751,"teacher_disagreement_score":0.25513232,"about_ca_system_score_codex":0.000021147369,"about_ca_system_score_gemma":0.0000041275393,"threshold_uncertainty_score":0.3250538},"labels":[],"label_agreement":null},{"id":"W2767134555","doi":"10.1016/j.ijbiomac.2017.10.115","title":"Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review","year":2017,"lang":"en","type":"review","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":87,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Ice cream; Organoleptic; Food science; Chemistry; Tissue transglutaminase; Stabilizer (aeronautics); Rheology; Texture (cosmology); Materials science; Computer science; Organic chemistry; Enzyme","score_opus":0.08834531602065789,"score_gpt":0.37012970332054,"score_spread":0.28178438729988214,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2767134555","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0067663062,0.9910703,0.0000045738057,0.0010045989,0.00017579312,0.00079435855,0.00008304144,0.0000035619073,0.00009749998],"genre_scores_gemma":[0.020605164,0.9788031,0.00007550034,0.00010338425,0.00030435532,0.00005514405,0.000049460406,0.0000016369897,0.0000022292722],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9972672,0.0005803985,0.001319908,0.0003038926,0.0003546341,0.00017399236],"domain_scores_gemma":[0.99752146,0.00030037432,0.0017474224,0.00010815203,0.00028758592,0.000035021505],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002002131,0.00024173711,0.0010673697,0.00005882799,0.000046588517,0.000072978175,0.0016151957,0.00020013923,0.000012605461],"category_scores_gemma":[0.0009069243,0.00007743591,0.00024213492,0.00021253305,0.00020658046,0.00013804085,0.000116568684,0.00044546896,0.0000021273243],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000033524695,0.00018856156,0.00005184111,0.0011838697,0.000025321346,0.000061501094,0.000023700832,1.6425308e-7,0.0018670778,0.00007061588,0.000008829372,0.996485],"study_design_scores_gemma":[0.00014784577,0.00030000717,0.00054820895,0.019698704,0.00003925548,0.0005438463,0.00002989669,5.921714e-7,0.000059241935,0.00024510472,0.97823185,0.0001554688],"about_ca_topic_score_codex":0.000027940196,"about_ca_topic_score_gemma":0.000111963316,"teacher_disagreement_score":0.99632955,"about_ca_system_score_codex":0.00006742723,"about_ca_system_score_gemma":0.000042219595,"threshold_uncertainty_score":0.31577444},"labels":[],"label_agreement":null},{"id":"W2768090177","doi":"10.1016/j.foodres.2017.10.070","title":"In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases","year":2017,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":54,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Ministério da Educação; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; Canada Research Chairs","keywords":"Lipid digestion; Chemistry; Aqueous two-phase system; Oil droplet; Soybean oil; Aqueous solution; Chromatography; Chemical engineering; Pectin; Emulsion; Food science; Organic chemistry; Lipase","score_opus":0.09201555058510857,"score_gpt":0.3496556333882153,"score_spread":0.25764008280310674,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2768090177","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9922454,0.000014766083,3.439459e-7,0.0051247464,0.00022399616,0.0001963738,0.00005166374,0.000010055985,0.002132648],"genre_scores_gemma":[0.99697864,0.000014122326,0.000022875693,0.000012843613,0.0001927279,0.00028353152,0.00012324912,0.0000023385658,0.0023696881],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99777424,0.0001987204,0.00035834996,0.0003434707,0.0007939338,0.0005312708],"domain_scores_gemma":[0.9994133,0.00008346409,0.00004944837,0.00015449846,0.00022984184,0.000069463356],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010845572,0.00012519157,0.00019656184,0.00016559185,0.0001807685,0.0001405451,0.0008516734,0.000107821805,0.00062307634],"category_scores_gemma":[0.00011829039,0.00003756901,0.00004961888,0.000077831886,0.00019605874,0.00038732748,0.0003919068,0.0003505509,0.0000729034],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003892241,0.00043767074,0.011847613,0.000008560202,0.000011345689,0.00006351477,0.00027564963,0.000009196363,0.9798187,0.00004548929,0.00003157409,0.007061436],"study_design_scores_gemma":[0.0009080832,0.00051246875,0.022636099,0.00012984002,0.0000017205664,0.000011746888,0.00012572706,0.00007324223,0.9717071,0.00030213586,0.0034545371,0.00013729259],"about_ca_topic_score_codex":0.0024626025,"about_ca_topic_score_gemma":0.0051609445,"teacher_disagreement_score":0.0107884845,"about_ca_system_score_codex":0.00012947647,"about_ca_system_score_gemma":0.0000108379745,"threshold_uncertainty_score":0.68222487},"labels":[],"label_agreement":null},{"id":"W2769126026","doi":"10.5539/jas.v9n12p1","title":"Characterisation of Protein Isolates Prepared from Processed Mungbean (Vigna radiata) Flours","year":2017,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Australian Government","keywords":"Food science; Germination; Roasting; Protein efficiency ratio; Wheat flour; Glutelin; Vigna; Chemistry; Raw material; Amino acid; Biology; Biochemistry; Storage protein; Botany; Feed conversion ratio","score_opus":0.02155734111935379,"score_gpt":0.2373758049772095,"score_spread":0.21581846385785572,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2769126026","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974207,0.00017433325,0.0000023656764,0.0012697071,0.00036829597,0.0003869162,0.000027105056,0.000016923013,0.00033363275],"genre_scores_gemma":[0.999037,0.000016249049,0.00026624207,0.000013914964,0.0005770495,0.00000764768,0.0000060339903,8.205392e-7,0.00007502831],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99791557,0.00006926673,0.0006432887,0.00027744527,0.0007791126,0.00031531605],"domain_scores_gemma":[0.9966591,0.00005982048,0.0021914153,0.0001551101,0.00074442854,0.00019015314],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009938298,0.00017250591,0.0003549348,0.000027335094,0.0006910641,0.0005173018,0.0019512743,0.00008760509,0.00005925867],"category_scores_gemma":[0.0006438883,0.00005429163,0.00014548394,0.0002996918,0.00037112067,0.0025047963,0.00017089501,0.0001827274,0.000009598038],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003681525,0.000057035108,0.003069429,0.000008052068,0.000012625368,0.0000019777492,0.0003146387,0.0000038893318,0.9878363,0.000020303914,0.000057882917,0.008581059],"study_design_scores_gemma":[0.0001581347,0.00037145094,0.67832357,0.00017515446,0.000011275274,0.00002253197,0.0005576318,0.000017723263,0.3198259,0.00015092958,0.0002523321,0.00013337171],"about_ca_topic_score_codex":0.00044817643,"about_ca_topic_score_gemma":0.0001356026,"teacher_disagreement_score":0.6752541,"about_ca_system_score_codex":0.000086251006,"about_ca_system_score_gemma":0.00006453445,"threshold_uncertainty_score":0.5315176},"labels":[],"label_agreement":null},{"id":"W2769402247","doi":"10.1016/j.foodres.2017.11.034","title":"Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex","year":2017,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":46,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Institute of Population and Public Health; Ministério da Ciência, Tecnologia e Inovação; King Saud University","keywords":"Chitosan; Thiol; Chemistry; Emulsion; Chemical engineering; Fibril; Fish <Actinopterygii>; Fishery; Organic chemistry; Biochemistry; Biology","score_opus":0.534441597870847,"score_gpt":0.4247077353156962,"score_spread":0.10973386255515077,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2769402247","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.994093,0.000023216697,9.270773e-7,0.00243671,0.00014199108,0.00045762418,0.00011682986,0.000013575176,0.0027161129],"genre_scores_gemma":[0.99956787,0.000005154518,0.00002766782,0.000008865855,0.00027077296,0.00006337923,0.000039440816,0.0000015908156,0.000015246678],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9968427,0.0006968755,0.0003087511,0.00036158683,0.0014746411,0.00031548057],"domain_scores_gemma":[0.9988561,0.0001854605,0.00010971647,0.00018825223,0.0005815548,0.00007887647],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0024040148,0.000112221,0.00021041684,0.000042504602,0.00041925735,0.00021109749,0.0006211188,0.00007515915,0.00020576439],"category_scores_gemma":[0.0012578268,0.000044156197,0.00006556669,0.00006521372,0.00041141958,0.00029993776,0.00052690436,0.00023249615,0.000004088012],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015308133,0.00018752756,0.004080734,0.000021599266,0.00002608369,5.099832e-7,0.00048375508,0.00003630739,0.9865664,0.0001557393,0.000016300633,0.008271935],"study_design_scores_gemma":[0.0014107802,0.0007912324,0.13484178,0.00022672751,0.0000128335705,0.000006297521,0.0010165129,0.08168558,0.7752961,0.003928578,0.00050557754,0.00027803],"about_ca_topic_score_codex":0.0010377448,"about_ca_topic_score_gemma":0.0017382348,"teacher_disagreement_score":0.21127036,"about_ca_system_score_codex":0.00010573,"about_ca_system_score_gemma":0.00004130005,"threshold_uncertainty_score":0.3224631},"labels":[],"label_agreement":null},{"id":"W2774697164","doi":"10.1002/lite.201700030","title":"The effect of emulsifier type on the formation and stability of nanoemulsion gels","year":2017,"lang":"en","type":"article","venue":"Lipid Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Emulsion; Volume fraction; Chemical engineering; Rheology; Volume (thermodynamics); Fraction (chemistry); Viscoelasticity; Materials science; Chromatography; Oil droplet; Surface-area-to-volume ratio; Chemistry; Composite material; Thermodynamics","score_opus":0.02199322338033318,"score_gpt":0.23941360420658495,"score_spread":0.21742038082625176,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2774697164","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99606454,0.000102302314,6.8367666e-7,0.0027406598,0.00013537376,0.00032948976,0.0000048150205,0.000021463928,0.0006006484],"genre_scores_gemma":[0.99990666,0.00002593027,0.000002994613,0.000004968361,0.000028746686,0.000017499142,7.044989e-7,3.321854e-7,0.000012138586],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99949545,0.00008602109,0.0001433635,0.000092907496,0.00008771694,0.00009456812],"domain_scores_gemma":[0.99919176,0.0003153904,0.00021169889,0.00023185335,0.000040929248,0.000008376152],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004942068,0.000056235996,0.000116349685,0.0000067887813,0.00034029668,0.0000144781225,0.00041977625,0.00011326973,0.000010900167],"category_scores_gemma":[0.0006335648,0.000012972834,0.000024764147,0.000067099696,0.00033685053,0.000043753767,0.0001489707,0.00008656096,0.0000047880762],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008451548,0.0000112511525,0.013219191,0.000014369959,0.0000066476046,7.7779454e-8,0.000023123672,6.6666416e-8,0.7504052,0.0039226213,0.0000503217,0.2322626],"study_design_scores_gemma":[0.00007726767,0.0020281633,0.01838516,0.00002607266,0.0000037781213,0.0000019028543,0.00009351419,0.000033781092,0.97280985,0.0015773139,0.0049252263,0.000037966554],"about_ca_topic_score_codex":0.000041370906,"about_ca_topic_score_gemma":0.0000953412,"teacher_disagreement_score":0.23222463,"about_ca_system_score_codex":0.000006603232,"about_ca_system_score_gemma":0.000001060458,"threshold_uncertainty_score":0.26173213},"labels":[],"label_agreement":null},{"id":"W2779768128","doi":"10.1080/10942912.2017.1362651","title":"Emulsion stability enhancement against environmental stresses using whey protein–tragacanthin complex: Comparison of layer-by-layer and mixing methods","year":2017,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Emulsion; Chemical engineering; Mixing (physics); Layer by layer; Layer (electronics); Materials science; Ionic strength; Whey protein; Chemistry; Chromatography; Salt (chemistry); Nanotechnology; Organic chemistry; Aqueous solution","score_opus":0.20148307639331162,"score_gpt":0.35983573017016046,"score_spread":0.15835265377684885,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2779768128","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99674636,0.0017591837,0.00019975046,0.00059519394,0.00028029535,0.00025956013,0.000060513565,0.000005339911,0.00009381101],"genre_scores_gemma":[0.9974363,0.00005069229,0.0023030394,0.00002037134,0.00016485705,0.0000055125447,0.000004855313,0.0000019052833,0.000012452938],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9981604,0.00023633546,0.00068285497,0.00017606448,0.0005955732,0.00014873734],"domain_scores_gemma":[0.998541,0.00004814714,0.0010863342,0.00008744139,0.00016802635,0.00006904924],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006274198,0.00014888366,0.0003274364,0.00002291395,0.00025724308,0.0001813741,0.00067020685,0.00006502233,0.000076073986],"category_scores_gemma":[0.00015819297,0.000063181295,0.000090978756,0.000016838316,0.00021552287,0.0004235825,0.0002546425,0.00016857356,7.547228e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016589365,0.0001999341,0.008511028,0.000020067611,0.00011071539,0.0000014387608,0.00036405138,0.000012384559,0.9403872,0.0000096680915,0.000016140131,0.05020151],"study_design_scores_gemma":[0.00025792784,0.0007375143,0.0061113955,0.00026775053,0.000012978957,0.000011935803,0.00097355084,0.0005983188,0.9901422,0.00012538988,0.0006359419,0.00012507381],"about_ca_topic_score_codex":0.00017873361,"about_ca_topic_score_gemma":0.000070085,"teacher_disagreement_score":0.050076436,"about_ca_system_score_codex":0.0000942198,"about_ca_system_score_gemma":0.000012657959,"threshold_uncertainty_score":0.25764585},"labels":[],"label_agreement":null},{"id":"W2782865335","doi":"10.1016/j.ijbiomac.2018.01.050","title":"Interaction between structurally different heteroexopolysaccharides and β-lactoglobulin studied by solution scattering and analytical ultracentrifugation","year":2018,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Danish Agency for Science and Higher Education","keywords":"Radius of gyration; Chemistry; Ultracentrifuge; Analytical Ultracentrifugation; Small-angle X-ray scattering; Branching (polymer chemistry); Scattering; Chromatography; Organic chemistry; Polymer; Physics","score_opus":0.034401748276554595,"score_gpt":0.28359611919653893,"score_spread":0.24919437091998434,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2782865335","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99651486,0.00026252572,0.00033451387,0.0023654294,0.00033674217,0.00009888176,0.000045471214,0.00001658075,0.000025006188],"genre_scores_gemma":[0.9988707,0.00015125949,0.00011504668,0.000107873886,0.00072590524,0.0000019847491,0.000022242606,0.0000011106446,0.0000038834246],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9987355,0.00013171694,0.00046859536,0.00021483669,0.0002833458,0.00016603165],"domain_scores_gemma":[0.99907035,0.00019457591,0.00035330362,0.00002716723,0.00024778396,0.00010684284],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023408738,0.0001492626,0.00023991546,0.000033555298,0.000097557546,0.0001487234,0.00024862678,0.000103917446,0.000054252025],"category_scores_gemma":[0.00017168732,0.000059155605,0.000068556415,0.000053515054,0.0002293894,0.00017674651,0.00013714113,0.00016182549,0.0000033484384],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014969612,0.000038828803,0.06377893,0.0000023746654,0.00011810681,0.00000810761,0.000055621287,2.0357314e-7,0.8519388,0.000070582915,0.000061416766,0.08377733],"study_design_scores_gemma":[0.000883406,0.0031096633,0.77561456,0.00019908136,0.000059207858,0.0005597227,0.0006212676,0.00037667822,0.21409044,0.0026253257,0.001434773,0.00042587428],"about_ca_topic_score_codex":0.000037594335,"about_ca_topic_score_gemma":0.000018046085,"teacher_disagreement_score":0.7118356,"about_ca_system_score_codex":0.000062371095,"about_ca_system_score_gemma":0.0000029737464,"threshold_uncertainty_score":0.24122956},"labels":[],"label_agreement":null},{"id":"W2787198590","doi":"10.1101/246298","title":"Determination of the Thermodynamics of B-lactoglobulin Aggregation Using Ultra Violet Light Scattering Spectroscopy","year":2018,"lang":"en","type":"preprint","venue":"bioRxiv (Cold Spring Harbor Laboratory)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institute of Infection and Immunity","funders":"","keywords":"Enthalpy; Chemistry; Spectroscopy; Thermodynamics; Monomer; Scattering; Entropy (arrow of time); Light scattering; Kinetics; Protein aggregation; Dynamic light scattering; Materials science; Physics; Nanotechnology; Polymer; Optics","score_opus":0.017869892052803607,"score_gpt":0.22182645163739895,"score_spread":0.20395655958459535,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2787198590","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972008,0.00019175667,0.00056373625,0.000103990125,0.0008678243,0.00079390174,0.00018284978,0.0000757127,0.000019444346],"genre_scores_gemma":[0.99758685,0.000029987856,0.001861063,0.00002207551,0.00045658366,0.000033006363,3.6867075e-7,0.000009379595,7.1847336e-7],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99777305,0.0002423103,0.0006697301,0.00054641016,0.00045659416,0.00031192217],"domain_scores_gemma":[0.9976764,0.00006325497,0.0012730404,0.00047131622,0.00044876747,0.00006726578],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006256639,0.00034271533,0.0004642279,0.000048103222,0.00015345139,0.0000754513,0.0008973794,0.00042528092,0.000029732895],"category_scores_gemma":[0.00014202148,0.00015862897,0.00020721847,0.00046240335,0.00018097054,0.00011316563,0.0003407148,0.0003166638,0.0000052965556],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000015367426,0.000055952958,0.005954353,0.00015892652,0.00002653437,8.339037e-7,0.000009913351,0.000018662524,0.9936915,0.000046591413,0.0000031291333,0.000018253519],"study_design_scores_gemma":[0.00008322287,0.00007778733,0.062572375,0.0009373448,0.000045791236,2.8883166e-8,0.0000037371515,0.0018195038,0.93411225,0.000012310697,0.000058779486,0.0002768804],"about_ca_topic_score_codex":0.00018367423,"about_ca_topic_score_gemma":0.000022336371,"teacher_disagreement_score":0.059579246,"about_ca_system_score_codex":0.00022038973,"about_ca_system_score_gemma":0.000089482695,"threshold_uncertainty_score":0.6468702},"labels":[],"label_agreement":null},{"id":"W2789540981","doi":"10.1002/aocs.12004","title":"Tripalmitin–Sodium Dodecyl Sulfate Emulsion Droplet Liquid vs. Solid State Impacts in vitro Digestive Lipolysis","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation","keywords":"Crystallinity; Tripalmitin; Lipolysis; Sodium dodecyl sulfate; Chemistry; Emulsion; Chromatography; Particle size; Crystallization; Biochemistry; Organic chemistry; Crystallography","score_opus":0.010219137688164943,"score_gpt":0.24508376410672336,"score_spread":0.23486462641855843,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2789540981","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99574095,0.0002122426,0.0000018311744,0.0033625814,0.0002126298,0.00007681478,0.00003647937,0.000021539405,0.00033495246],"genre_scores_gemma":[0.997459,0.00035309038,0.00014364404,0.00069095206,0.00096570805,0.0000059133977,0.0000030709048,0.000004273759,0.00037434476],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976704,0.0002111225,0.0006906725,0.00027191208,0.0006279243,0.0005279733],"domain_scores_gemma":[0.997545,0.00021322338,0.0015417433,0.00016649594,0.00032292097,0.00021059098],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008679562,0.00025261217,0.00061413995,0.0000138109945,0.0002475469,0.00008269877,0.0008928916,0.00008683655,0.000028200351],"category_scores_gemma":[0.00030506242,0.00009032497,0.0006366846,0.00080157607,0.00061303144,0.00016504216,0.0002455825,0.0005142718,0.000010670251],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007704337,0.00009749288,0.0010610813,0.0000116782685,0.000070975446,0.000006235708,0.0010732004,0.000004259906,0.98109686,1.7525578e-7,0.0010860858,0.014721503],"study_design_scores_gemma":[0.00045531854,0.0009227646,0.016408693,0.00014121472,0.00003309588,0.00008669175,0.0012927541,0.00008009008,0.97692764,0.000029643366,0.003360878,0.0002612009],"about_ca_topic_score_codex":0.00054430944,"about_ca_topic_score_gemma":0.000060454397,"teacher_disagreement_score":0.015347611,"about_ca_system_score_codex":0.00034253034,"about_ca_system_score_gemma":0.000053826225,"threshold_uncertainty_score":0.3683345},"labels":[],"label_agreement":null},{"id":"W2790252068","doi":"10.1016/j.foodchem.2018.01.156","title":"Barley protein concentrates: Extraction, structural and functional properties","year":2018,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":93,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Mitacs; Canada Foundation for Innovation","keywords":"Chemistry; Chromatography; Isoelectric point; Enzyme; Extraction (chemistry); Starch; Protein purification; Hordein; Biochemistry; Food science; Storage protein","score_opus":0.03081354889733285,"score_gpt":0.20788739498799924,"score_spread":0.1770738460906664,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2790252068","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996891,0.00035148725,0.0000015933429,0.00027342504,0.00010562904,0.00019495597,0.000022395356,0.00008701643,0.0020724635],"genre_scores_gemma":[0.99803144,0.000001607381,0.000024853207,0.000034679582,0.00089623325,0.000045588124,0.000018281524,0.0000010378023,0.0009462846],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992037,0.000018549381,0.00015226203,0.0002577447,0.00016970334,0.00019808782],"domain_scores_gemma":[0.99968225,0.0000124668795,0.0000678447,0.000053501702,0.0001032094,0.00008075386],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000699039,0.00012140569,0.00009904254,0.0000018299412,0.000234643,0.00007755863,0.00010386668,0.000103371975,0.00076780526],"category_scores_gemma":[0.000040363204,0.00004677511,0.000028742865,0.00007106261,0.00018196448,0.00011726926,0.000048590267,0.00010116095,0.000028031822],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003010138,0.000008286268,0.00050120935,0.000021402167,0.000012663073,4.984706e-7,0.000029408078,1.15797754e-7,0.9971415,0.00003238845,0.00022205105,0.002000406],"study_design_scores_gemma":[0.00010131007,0.00019846603,0.0031575197,0.000036906233,0.0000034636453,0.00004315645,0.00025116722,0.000030311963,0.9879693,0.000246497,0.007814647,0.00014724955],"about_ca_topic_score_codex":0.00003269723,"about_ca_topic_score_gemma":0.0000337969,"teacher_disagreement_score":0.009172165,"about_ca_system_score_codex":0.000024440029,"about_ca_system_score_gemma":0.0000122623505,"threshold_uncertainty_score":0.84069294},"labels":[],"label_agreement":null},{"id":"W2791682736","doi":"10.1002/macp.201700504","title":"Protein/Polysaccharide‐Based Hydrogels Prepared by Vapor‐Induced Phase Separation","year":2018,"lang":"en","type":"article","venue":"Macromolecular Chemistry and Physics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Concordia University; Polytechnique Montréal","funders":"Natural Sciences and Engineering Research Council of Canada; China Scholarship Council; Polytechnique Montréal","keywords":"Self-healing hydrogels; Chemistry; Polysaccharide; Gelatin; Acetic acid; Chemical engineering; Bovine serum albumin; Xanthan gum; Polymer chemistry; Precipitation; Phase (matter); Chromatography; Organic chemistry; Materials science; Rheology; Composite material","score_opus":0.018282771119020862,"score_gpt":0.2678135289306754,"score_spread":0.24953075781165454,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2791682736","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99757034,0.00008164865,0.00043152066,0.00011379251,0.000040760107,0.00038442298,0.000094307696,0.00009125325,0.0011919565],"genre_scores_gemma":[0.9988509,8.127297e-7,0.00008867047,0.000106045874,0.0005073063,0.0000848848,0.00017446702,0.0000026950372,0.00018425057],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988386,0.000051997056,0.00020358461,0.00041716933,0.0002259069,0.0002627588],"domain_scores_gemma":[0.99949795,0.000017672564,0.00013386077,0.00013789049,0.000089571295,0.00012306012],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012892888,0.00020241167,0.00017987241,0.0000011837494,0.00023218787,0.00009702052,0.00019986552,0.00013310183,0.00015576449],"category_scores_gemma":[0.00002720357,0.000105079765,0.00007393633,0.00016874257,0.00009264101,0.00008676753,0.00005481453,0.00010786227,0.000023093427],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000041133808,0.00014173421,0.000015516207,0.000025112186,0.00001712058,0.000005172554,0.000038661765,3.2932633e-7,0.9846395,0.00001496544,0.00024054412,0.014820209],"study_design_scores_gemma":[0.00038254546,0.00026807724,0.0000039425377,0.000030171223,0.000013111905,0.000005604371,0.00001820482,0.001115625,0.99288374,0.0005187661,0.004514073,0.00024615423],"about_ca_topic_score_codex":0.000050766674,"about_ca_topic_score_gemma":0.0000035316202,"teacher_disagreement_score":0.014574055,"about_ca_system_score_codex":0.000020928377,"about_ca_system_score_gemma":0.000015592022,"threshold_uncertainty_score":0.42850283},"labels":[],"label_agreement":null},{"id":"W2792281332","doi":"10.1016/j.tifs.2018.01.011","title":"Flaxseed gum a versatile natural hydrocolloid for food and non-food applications","year":2018,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":151,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie; University of Saskatchewan","funders":"Agricultural Development Fund; Ministry of Agriculture - Saskatchewan","keywords":"Polysaccharide; Linum; Chemistry; Functional food; Food science; Food industry; Dietary fiber; Food products; Rheology; Biochemistry; Materials science; Biology; Botany","score_opus":0.020720749954989574,"score_gpt":0.26349338362273955,"score_spread":0.24277263366774998,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2792281332","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9939314,0.00029790014,0.00007817269,0.0021603473,0.0002897282,0.00096376846,0.00008828255,0.0002582007,0.0019321733],"genre_scores_gemma":[0.99788654,0.000003409918,0.0006948882,0.000071937095,0.00016372508,0.001019835,0.000009570724,0.0000024245276,0.00014764295],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.997835,0.000019956182,0.00033596964,0.00081173086,0.00028280448,0.00071457744],"domain_scores_gemma":[0.99928683,0.000072158175,0.0001481701,0.0002521457,0.00014420073,0.00009646628],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005125922,0.00021406487,0.00028309456,0.000452432,0.0006329733,0.00008133673,0.0012128144,0.00024418466,0.000024313973],"category_scores_gemma":[0.000105207,0.00010584207,0.000059383747,0.0045674057,0.0017469318,0.00024589783,0.0003746425,0.00021756964,0.000018060178],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004407094,0.00014450721,0.0018827711,0.000011138648,0.000021966658,5.407903e-7,0.00026567487,0.0000012051074,0.6598914,0.012784313,0.00025161105,0.32470077],"study_design_scores_gemma":[0.0029143847,0.03838671,0.029154394,0.00012385925,0.000040522686,0.00014010127,0.0034996276,0.002656377,0.70454377,0.051806584,0.1648704,0.001863263],"about_ca_topic_score_codex":0.000016632988,"about_ca_topic_score_gemma":0.0031242247,"teacher_disagreement_score":0.3228375,"about_ca_system_score_codex":0.00010892142,"about_ca_system_score_gemma":0.00003169348,"threshold_uncertainty_score":0.6436643},"labels":[],"label_agreement":null},{"id":"W2792656067","doi":"10.1080/19476337.2017.1406536","title":"Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment","year":2018,"lang":"en","type":"article","venue":"CyTA - Journal of Food","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":123,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Chemistry; Emulsion; Isoelectric point; Chromatography; Denaturation (fissile materials); Nuclear chemistry; Biochemistry; Enzyme","score_opus":0.038985200192176335,"score_gpt":0.23006758625892101,"score_spread":0.19108238606674469,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2792656067","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973973,0.001991818,0.000006103159,0.00014626932,0.000058528844,0.0003351103,0.000013208267,0.0000048816382,0.00004676675],"genre_scores_gemma":[0.9997965,0.0000057755374,0.00006156573,0.000005469998,0.000105027684,0.0000041887533,8.10624e-7,0.0000010880777,0.000019550685],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99906415,0.00014687965,0.00036057437,0.00009685594,0.00022679169,0.000104735234],"domain_scores_gemma":[0.9990753,0.000011515028,0.00058947963,0.0000726513,0.00021009959,0.00004094065],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002284105,0.00008889666,0.00017092764,0.000010422569,0.00011627948,0.000025859956,0.00028702721,0.000056949975,0.000011261629],"category_scores_gemma":[0.000034506513,0.000025602636,0.00005481957,0.000099482815,0.00015338356,0.00021972242,0.000043304957,0.000080065984,2.082754e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008354701,0.00004002411,0.00035373212,0.000016120282,0.000037618047,1.5041967e-7,0.0005816152,0.0000018866336,0.98050183,0.000028339668,0.000007549556,0.018347604],"study_design_scores_gemma":[0.00022152976,0.0040496006,0.008749339,0.00019723766,0.000019922567,0.0000284047,0.0004694357,0.00037927812,0.9855495,0.00021575163,0.000049761016,0.00007020092],"about_ca_topic_score_codex":0.00006208635,"about_ca_topic_score_gemma":0.00003179332,"teacher_disagreement_score":0.018277405,"about_ca_system_score_codex":0.000018833089,"about_ca_system_score_gemma":0.000011416504,"threshold_uncertainty_score":0.104404524},"labels":[],"label_agreement":null},{"id":"W2792668207","doi":"10.1016/j.tifs.2018.03.014","title":"Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks","year":2018,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":107,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Food processing; Chemistry; Food industry; Raw material; Sonication; Food products; Food science; Materials science; Biochemical engineering; Chromatography; Organic chemistry","score_opus":0.07778638729540173,"score_gpt":0.2811185881077013,"score_spread":0.20333220081229958,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2792668207","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.959883,0.00037470862,0.00000956059,0.03637958,0.00010052413,0.0005383381,0.000058499118,0.0005258136,0.0021300013],"genre_scores_gemma":[0.9990022,0.000004234675,0.00014716573,0.00012865725,0.000055116416,0.00056377973,0.000008489056,0.000003846877,0.000086469205],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9967826,0.00012768325,0.00057287345,0.00109998,0.0005817852,0.0008351057],"domain_scores_gemma":[0.998872,0.00009162881,0.0002730996,0.00037129704,0.0003450103,0.000046954738],"candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.0016696958,0.00036659872,0.00038507275,0.0013547703,0.0006955877,0.00013814072,0.0013606527,0.0003571281,0.000038801296],"category_scores_gemma":[0.00056556944,0.00015557745,0.000037037596,0.015360985,0.0059918775,0.00035581665,0.00025872648,0.00062579557,0.000003833079],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009486192,0.0003178024,0.0020559488,0.000022400072,0.0000107172245,0.0000061202595,0.00034951547,0.0000026999796,0.0772805,0.03744165,0.00003556649,0.8823822],"study_design_scores_gemma":[0.0014973546,0.033963896,0.0415427,0.0006981933,0.000013457816,0.00006793464,0.021843871,0.0004118255,0.85177684,0.031754937,0.014915099,0.0015138756],"about_ca_topic_score_codex":0.000030627856,"about_ca_topic_score_gemma":0.0021001527,"teacher_disagreement_score":0.8808683,"about_ca_system_score_codex":0.00018716196,"about_ca_system_score_gemma":0.00013371898,"threshold_uncertainty_score":0.9967132},"labels":[],"label_agreement":null},{"id":"W2793111899","doi":"10.1016/j.foodchem.2018.02.068","title":"Physicochemical and emulsification properties of flaxseed ( Linum usitatissimum ) albumin and globulin fractions","year":2018,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":116,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Albumin; Chemistry; Chromatography; Globulin; Centrifugation; Linum; Serum albumin; Biochemistry; Biology; Botany; Immunology","score_opus":0.027123901594318683,"score_gpt":0.21752023521486738,"score_spread":0.1903963336205487,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2793111899","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982506,0.0004460577,0.0000025419442,0.00037524317,0.000026344012,0.00010196772,0.000027684366,0.000030134941,0.0007394013],"genre_scores_gemma":[0.99944085,0.0000096804215,0.00007758814,0.0000147594665,0.0002981355,0.000016790586,0.00001353197,8.9845133e-7,0.00012777759],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99941176,0.000013834592,0.00015533881,0.00020299939,0.000105945015,0.000110106295],"domain_scores_gemma":[0.999686,0.000026991696,0.00009011891,0.00006136725,0.00007935726,0.000056149936],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000057875317,0.00008768985,0.00012019357,0.0000024440135,0.000093606584,0.000024245503,0.000094431525,0.00009632206,0.000028478704],"category_scores_gemma":[0.000060372582,0.000039095234,0.000021908045,0.00008000249,0.00020126927,0.00005932821,0.00005981916,0.00006813383,0.0000045552165],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000016176313,0.00003448633,0.00026236792,0.00004189969,0.000011622589,8.093173e-8,0.000091567,2.734293e-8,0.9964805,0.000010578002,0.00013365757,0.0029170231],"study_design_scores_gemma":[0.00008049122,0.00013204572,0.0017168549,0.000051063027,0.000008107946,0.0000071769864,0.00037936037,0.00004747872,0.9962092,0.0001679672,0.0011071364,0.00009310149],"about_ca_topic_score_codex":0.000039620092,"about_ca_topic_score_gemma":0.0000145836075,"teacher_disagreement_score":0.0028239216,"about_ca_system_score_codex":0.000011613994,"about_ca_system_score_gemma":0.000004955116,"threshold_uncertainty_score":0.15942574},"labels":[],"label_agreement":null},{"id":"W2793428747","doi":"","title":"Enhanced gelation of field pea proteins through formation of multicomponent systems using various polysaccharides","year":2000,"lang":"en","type":"dissertation","venue":"Library and Archives Canada (Government of Canada)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Polysaccharide; Field pea; Pea protein; Chemistry; Chemical engineering; Materials science; Engineering; Biochemistry","score_opus":0.008810865028121883,"score_gpt":0.16915020199467606,"score_spread":0.16033933696655417,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2793428747","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97911614,0.00059435744,0.00006522102,0.000106901054,0.00024335945,0.0006832963,0.0002735327,0.0000073658257,0.01890984],"genre_scores_gemma":[0.9985126,0.00010013119,0.00020850069,0.000028684268,0.000065172004,0.000018987681,0.00011080354,0.0000031814811,0.0009518893],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99767417,0.000088765206,0.000646299,0.00020042199,0.0012084991,0.0001818473],"domain_scores_gemma":[0.99888486,0.0001864175,0.000774184,0.00008673294,0.0000027475608,0.000065069864],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000016994667,0.00019576895,0.0004040968,0.000012328464,0.0001130152,0.000016020227,0.00021640677,0.00008887888,0.000030013343],"category_scores_gemma":[0.000004951948,0.0001082951,0.0000495426,0.00008177131,0.000023715924,0.00034751804,0.000032401345,0.000115960145,1.85052e-9],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005108293,0.000031343752,0.0002121668,0.0007139591,0.000045269317,0.0000026329792,0.00030969395,0.00019394686,0.98869824,0.0019664827,0.0000131600555,0.0073022535],"study_design_scores_gemma":[0.00013392231,0.00018809327,0.0056474116,0.00085912837,0.00003149855,0.0000026605774,0.0038892673,0.0025335292,0.9858705,0.00019968467,0.00043142273,0.0002129105],"about_ca_topic_score_codex":0.043341905,"about_ca_topic_score_gemma":0.056894735,"teacher_disagreement_score":0.019396523,"about_ca_system_score_codex":0.000011829671,"about_ca_system_score_gemma":0.00027638808,"threshold_uncertainty_score":0.96302855},"labels":[],"label_agreement":null},{"id":"W2794763365","doi":"10.1016/j.foodchem.2018.03.142","title":"Emulsion droplet crystallinity attenuates early in vitro digestive lipolysis and beta-carotene bioaccessibility","year":2018,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation","keywords":"Lipolysis; Crystallinity; Lipid digestion; Chemistry; Emulsion; Lipid droplet; Hydrolysis; Zeta potential; Particle size; Digestion (alchemy); Food science; Chromatography; Chemical engineering; Lipase; Biochemistry; Enzyme; Nanoparticle; Adipose tissue; Crystallography","score_opus":0.019755130169459487,"score_gpt":0.22438271106589272,"score_spread":0.20462758089643324,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2794763365","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983433,0.00026611643,0.0000013960747,0.00034354598,0.000045688346,0.00019129479,0.0001335044,0.0000654211,0.00060975243],"genre_scores_gemma":[0.99934095,0.000008096624,0.000058994276,0.000028210827,0.00040018978,0.000033389857,0.00004507308,0.000001626926,0.000083475505],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99859554,0.00006541422,0.00030312143,0.0005104933,0.00021803,0.00030737952],"domain_scores_gemma":[0.9994351,0.00009675818,0.00011226181,0.0001391247,0.00009183385,0.00012491408],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024686413,0.000188544,0.00026837972,0.0000075339967,0.00015876378,0.000080428326,0.00029805154,0.0002022707,0.00011088143],"category_scores_gemma":[0.00010873044,0.00008297707,0.00006918608,0.0002689491,0.00023979218,0.00012578609,0.00021427516,0.00018444206,0.000014824564],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006512922,0.00006593298,0.018802807,0.000021362808,0.0000147726205,0.0000019277666,0.0000937783,1.0512187e-7,0.9729273,6.038546e-7,0.000010924691,0.00799541],"study_design_scores_gemma":[0.00015047385,0.00024125591,0.08153866,0.00003417531,0.0000089679,0.000004110472,0.00016532675,0.00003271127,0.91723174,0.00016777216,0.0002307626,0.00019403796],"about_ca_topic_score_codex":0.0006617366,"about_ca_topic_score_gemma":0.00025305618,"teacher_disagreement_score":0.06273586,"about_ca_system_score_codex":0.000046834564,"about_ca_system_score_gemma":0.000006484558,"threshold_uncertainty_score":0.33837068},"labels":[],"label_agreement":null},{"id":"W2795553419","doi":"10.1016/j.idairyj.2018.03.010","title":"Impact of membrane selectivity on the compositional characteristics and model cheese-making properties of liquid pre-cheese concentrates","year":2018,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rennet; Cheesemaking; Chemistry; Food science; Ultrafiltration (renal); Coagulation; Skimmed milk; Nanofiltration; Chromatography; Casein; Membrane; Biochemistry","score_opus":0.042416518733023,"score_gpt":0.281869815086674,"score_spread":0.23945329635365104,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2795553419","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99832314,0.000043772285,0.000020472002,0.0005738952,0.00012746247,0.000114765266,0.00010420806,0.0000070340097,0.0006852288],"genre_scores_gemma":[0.99941766,0.000016356977,0.000037161204,0.000044214918,0.0004394391,0.0000040979776,0.0000056412305,0.000001079008,0.000034340403],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9990152,0.000094099276,0.00029792692,0.00010727388,0.0003653764,0.00012013215],"domain_scores_gemma":[0.999083,0.00007578073,0.0003244293,0.00003512711,0.00044226003,0.000039401926],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003781995,0.00009682874,0.00014744772,0.000016749156,0.00014387253,0.000057072284,0.00028357227,0.000045370158,0.00014009453],"category_scores_gemma":[0.00013920454,0.000032043146,0.00008389398,0.000059027894,0.00020982312,0.00014390404,0.000058527614,0.00016075796,0.0000020247837],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006191386,0.00010169336,0.0044306084,0.0000051216884,0.000098859535,8.964218e-7,0.00025147514,0.00008690375,0.99269533,0.0005363221,0.000055715434,0.0011179169],"study_design_scores_gemma":[0.00041623178,0.003384003,0.47731385,0.0007996293,0.000023407993,0.00037962428,0.00013608873,0.03901601,0.47715804,0.00090736616,0.00020841387,0.00025731977],"about_ca_topic_score_codex":0.000039099465,"about_ca_topic_score_gemma":0.000010805365,"teacher_disagreement_score":0.5155373,"about_ca_system_score_codex":0.00005496001,"about_ca_system_score_gemma":0.000035226753,"threshold_uncertainty_score":0.15339369},"labels":[],"label_agreement":null},{"id":"W2799297762","doi":"10.1039/c8nr01009a","title":"Novel protein–lipid composite nanoparticles with an inner aqueous compartment as delivery systems of hydrophilic nutraceutical compounds","year":2018,"lang":"en","type":"article","venue":"Nanoscale","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":40,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; University of Alberta","funders":"Alberta Innovates Bio Solutions; Alberta Barley; Natural Sciences and Engineering Research Council of Canada; Alberta Crop Industry Development Fund","keywords":"Nutraceutical; Nanoparticle; Aqueous solution; Composite number; Phospholipid; Solid lipid nanoparticle; Chemistry; Absorption (acoustics); Chemical engineering; Nanotechnology; Materials science; Biochemistry; Organic chemistry; Membrane","score_opus":0.02982684944400203,"score_gpt":0.24237100921666258,"score_spread":0.21254415977266056,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2799297762","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970241,0.00023109387,0.000014417602,0.0002362789,0.00020282835,0.0010813889,0.000058173842,0.0001284066,0.0010232909],"genre_scores_gemma":[0.9987931,0.0000020625275,0.00033027824,0.00008260517,0.0004876821,0.00010964705,0.000029285908,0.0000043325585,0.00016095869],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978359,0.00018247239,0.00048750368,0.00046664747,0.00057179836,0.00045568348],"domain_scores_gemma":[0.9990062,0.00007395716,0.00021312379,0.00021870525,0.00025438095,0.00023362174],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029715206,0.00025447906,0.0004339178,0.00002326298,0.00027869942,0.0000950678,0.00046289427,0.00015598758,0.000054825712],"category_scores_gemma":[0.0000120977365,0.000102220234,0.00006952804,0.00032501903,0.0005030614,0.00018256158,0.000111360016,0.0001368429,0.00012238183],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003153125,0.0007291586,0.0024133036,0.00003148849,0.000034716177,0.0000060878574,0.0000957622,0.000011182947,0.99411696,0.00066354364,0.00006905513,0.0015134227],"study_design_scores_gemma":[0.000984165,0.009117485,0.011626349,0.00033450263,0.00004519124,0.0002245884,0.00037386746,0.001883099,0.9622971,0.00010467264,0.012434783,0.00057419034],"about_ca_topic_score_codex":0.0012062136,"about_ca_topic_score_gemma":0.00064138736,"teacher_disagreement_score":0.03181986,"about_ca_system_score_codex":0.000065384564,"about_ca_system_score_gemma":0.000022706543,"threshold_uncertainty_score":0.416842},"labels":[],"label_agreement":null},{"id":"W2799303593","doi":"10.1002/cche.10054","title":"Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull‐less barley flours","year":2018,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Tempering; Moisture; Chemistry; Infrared; Food science; Solubility; Infrared heater; Emulsion; Water content; Materials science; Composite material; Organic chemistry","score_opus":0.013601454335658817,"score_gpt":0.21775189622564944,"score_spread":0.20415044188999062,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2799303593","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99516654,0.00019336717,9.208454e-8,0.00010831275,0.000032837615,0.00014708641,0.000025586016,0.000016431757,0.0043097674],"genre_scores_gemma":[0.99952936,0.0000057666934,0.000005905246,0.000024359282,0.00029481135,0.000012126355,0.000010762778,0.0000010610562,0.00011582629],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992978,0.00007784145,0.00015898293,0.00019664972,0.00015385679,0.00011484492],"domain_scores_gemma":[0.99943614,0.00028065144,0.000097305936,0.00008115667,0.00005745024,0.000047285375],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004023912,0.00011929541,0.00018320343,0.000002417061,0.00015587609,0.000024514855,0.00012626952,0.00013612196,0.000040494157],"category_scores_gemma":[0.00016041097,0.00003996602,0.000037091893,0.00008857094,0.00020320533,0.000028982826,0.00007382912,0.00014871836,3.9488143e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007255414,0.000010479122,0.031362195,0.00016876971,0.000015474605,3.2274926e-7,0.00007182614,5.0623095e-7,0.9653248,0.00001551347,0.0000950564,0.0028624549],"study_design_scores_gemma":[0.00012878761,0.00029592772,0.11146407,0.00016282247,0.000009087964,0.000010935049,0.00025148754,0.000009962669,0.887399,0.00005934237,0.0001226974,0.00008588368],"about_ca_topic_score_codex":0.00014487501,"about_ca_topic_score_gemma":0.000020470756,"teacher_disagreement_score":0.08010188,"about_ca_system_score_codex":0.00001204853,"about_ca_system_score_gemma":0.0000057022103,"threshold_uncertainty_score":0.1629767},"labels":[],"label_agreement":null},{"id":"W2800029436","doi":"10.1111/ijfs.13813","title":"Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake","year":2018,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":195,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie; University of Saskatchewan","funders":"Institute of International Education","keywords":"Egg white; Food science; Sponge; Texture (cosmology); Materials science; Mathematics; Biology; Botany","score_opus":0.02160774258555899,"score_gpt":0.2739196406674257,"score_spread":0.2523118980818667,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2800029436","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99210703,0.00010925459,0.000028901017,0.004330567,0.0018697655,0.00010609577,0.000025961683,0.000048087717,0.0013743185],"genre_scores_gemma":[0.99872595,0.000006034186,0.00013522108,0.00016285382,0.00079938106,0.0000071988825,0.0000038860367,0.0000015477098,0.00015790248],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979247,0.000056853263,0.000535866,0.00036803528,0.0007786448,0.00033592572],"domain_scores_gemma":[0.9986082,0.000045606874,0.00038741264,0.00014066281,0.00070184906,0.000116276766],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008915594,0.00013602027,0.00020330734,0.00045882992,0.00018391582,0.0001318094,0.0019973349,0.00016379666,0.0004309907],"category_scores_gemma":[0.0003895887,0.000061571,0.00006667093,0.0009991648,0.00081993605,0.0006859821,0.00024283152,0.00035123294,0.00009861709],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000161517,0.00018186204,0.022059644,5.171032e-7,0.000043708344,0.000085206506,0.00047684414,0.000016577425,0.9436404,0.0017713198,0.00021023545,0.03135219],"study_design_scores_gemma":[0.0015275128,0.010931976,0.10447248,0.00028648728,0.000027359873,0.002644725,0.00665989,0.00041516294,0.73898005,0.044243112,0.0890237,0.000787569],"about_ca_topic_score_codex":0.0006788749,"about_ca_topic_score_gemma":0.0035595552,"teacher_disagreement_score":0.20466036,"about_ca_system_score_codex":0.00022317599,"about_ca_system_score_gemma":0.00011137687,"threshold_uncertainty_score":0.4719046},"labels":[],"label_agreement":null},{"id":"W2800398319","doi":"10.1016/j.foodchem.2018.05.036","title":"Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides","year":2018,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":68,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Pectin; Coacervate; Pea protein; Chemistry; Polysaccharide; Biopolymer; Food science; Sugar; Solubility; Chromatography; Biochemistry; Organic chemistry; Polymer","score_opus":0.05619579442015877,"score_gpt":0.23587337748248038,"score_spread":0.17967758306232162,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2800398319","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99881417,0.000052882457,0.0000010493893,0.00048031518,0.000016917538,0.000350252,0.000024705843,0.0000063688303,0.0002533418],"genre_scores_gemma":[0.99987805,0.0000017593752,0.000004478839,0.000008122014,0.00006832624,0.000020502219,0.0000026740017,7.582672e-7,0.000015314346],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99943775,0.000082162165,0.00017499938,0.00011158992,0.00012725388,0.00006627034],"domain_scores_gemma":[0.9994456,0.00013092015,0.00024390919,0.0000963249,0.000069217014,0.00001400938],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027239055,0.00007557105,0.0001351447,0.0000025003756,0.00008531479,0.000009323203,0.00017528661,0.00005587658,0.000012866529],"category_scores_gemma":[0.0000888623,0.000023466631,0.00002873752,0.00010327909,0.00024539063,0.000024242665,0.000066283515,0.000053912205,1.7693183e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006784524,0.000013399402,0.0026952056,0.00011991239,0.000009979817,1.3284592e-8,0.000087219116,1.0138126e-7,0.9932347,0.0000497419,0.000008087236,0.0037137796],"study_design_scores_gemma":[0.00009676225,0.00064075994,0.052096162,0.00009874925,0.000010481902,0.0000023524926,0.00007239121,0.000063776104,0.94675523,0.00010259494,0.000020060774,0.000040690113],"about_ca_topic_score_codex":0.00010673178,"about_ca_topic_score_gemma":0.000044461347,"teacher_disagreement_score":0.049400955,"about_ca_system_score_codex":0.0000054596953,"about_ca_system_score_gemma":0.000003813204,"threshold_uncertainty_score":0.09569415},"labels":[],"label_agreement":null},{"id":"W2800708516","doi":"10.1002/aocs.12039","title":"Canola Protein: A Promising Protein Source for Delivery, Adhesive, and Material Applications","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":42,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Canola; Adhesive; Nanotechnology; Chemistry; Materials science; Food science","score_opus":0.012100267153012058,"score_gpt":0.22415015978301,"score_spread":0.21204989262999796,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2800708516","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978233,0.00006904046,0.000051536583,0.0013983749,0.000040220366,0.00046338365,0.000026822332,0.000018098008,0.000109216024],"genre_scores_gemma":[0.99509835,0.000009222603,0.0027218899,0.00018815928,0.0011708629,0.00015605158,0.0000014105701,0.0000031251961,0.0006509136],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99897933,0.00005353949,0.00031416907,0.0001821396,0.0002454374,0.00022539396],"domain_scores_gemma":[0.9985983,0.00004886276,0.0008651707,0.00009483292,0.00030295874,0.00008988481],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040249163,0.00013343545,0.00025136297,0.0000035900814,0.0003825527,0.000088544264,0.00045465035,0.0000578062,0.000010009382],"category_scores_gemma":[0.00006988458,0.000049399816,0.00023196317,0.00019043224,0.000464642,0.00007333474,0.000119109565,0.00014142579,0.0000011736045],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000072925286,0.000030418734,0.00008495743,0.000036848058,0.000037341233,1.292177e-7,0.0001773463,1.757526e-7,0.95364326,0.0000048082543,0.00046322093,0.04544855],"study_design_scores_gemma":[0.00026506,0.00048541249,0.00053886994,0.00015504014,0.0000315504,0.00006880947,0.0009392345,0.000034415705,0.9291567,0.000158935,0.06797642,0.00018954536],"about_ca_topic_score_codex":0.00014789453,"about_ca_topic_score_gemma":0.000017187262,"teacher_disagreement_score":0.0675132,"about_ca_system_score_codex":0.000093657945,"about_ca_system_score_gemma":0.00004790945,"threshold_uncertainty_score":0.2942325},"labels":[],"label_agreement":null},{"id":"W2801777817","doi":"10.1007/s13105-018-0634-0","title":"Oral administration of lipid oil-in-water emulsions performed with synthetic or protein-type emulsifiers differentially affects post-prandial triacylglycerolemia in rats","year":2018,"lang":"en","type":"article","venue":"Journal of Physiology and Biochemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Institut Carnot Santé Animale; Université de Bordeaux","keywords":"Chemistry; Cmax; Sunflower oil; Oral administration; Bioavailability; Sodium; Emulsion; Oleic acid; Chromatography; Casein; Pharmacology; Biochemistry; Medicine; Organic chemistry","score_opus":0.013600296369888224,"score_gpt":0.2369423401412673,"score_spread":0.2233420437713791,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2801777817","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99940366,0.000034402365,1.8604132e-7,0.00025720717,0.000116264404,0.00012793428,0.0000062156773,0.000004081809,0.000050023376],"genre_scores_gemma":[0.999501,0.000015103361,0.000040538773,0.000018724118,0.00032873751,0.000006089666,0.000011988464,0.0000013856626,0.00007645414],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99894845,0.00013109637,0.00037456283,0.0001861278,0.00014024416,0.00021953291],"domain_scores_gemma":[0.9993761,0.00008018196,0.0002677143,0.00005713958,0.00014593247,0.00007290969],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026601055,0.0001449085,0.00036142327,0.000028052085,0.00006637237,0.000014425193,0.00017457223,0.00017683921,0.00015451317],"category_scores_gemma":[0.0001118402,0.00004665671,0.000055979286,0.00012280045,0.00022850376,0.000079343714,0.000038901053,0.00022229848,0.0000015950875],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.008584249,0.00015112889,0.0011620836,0.00007136686,0.00002197446,0.000017127752,0.000080051046,4.9568234e-7,0.98829806,9.784341e-7,0.0000067087135,0.0016057831],"study_design_scores_gemma":[0.00091855484,0.004884751,0.022277556,0.0002502695,0.000013993434,0.00011591831,0.00022461532,0.000009681679,0.9711272,0.000028067921,0.00003293834,0.00011646643],"about_ca_topic_score_codex":0.000016200256,"about_ca_topic_score_gemma":0.00018047154,"teacher_disagreement_score":0.021115473,"about_ca_system_score_codex":0.000023460065,"about_ca_system_score_gemma":0.000056717003,"threshold_uncertainty_score":0.19026054},"labels":[],"label_agreement":null},{"id":"W2801816492","doi":"10.1002/aocs.12056","title":"Grain Thin Stillage Protein Utilization: A Review","year":2018,"lang":"en","type":"review","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie; University of Saskatchewan","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Ministry of Agriculture - Saskatchewan","keywords":"Stillage; Coproduct; Ingredient; Distillers grains; Biorefinery; Pulp and paper industry; Ethanol fuel; Animal feed; Chemistry; Environmental science; Food science; Biofuel; Biotechnology; Biology; Mathematics; Engineering; Fermentation","score_opus":0.08166300758940885,"score_gpt":0.325656470472397,"score_spread":0.24399346288298812,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2801816492","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00029369316,0.99751866,7.59595e-7,0.0008737781,0.00022206483,0.0003863101,0.000043408392,0.000025294205,0.0006360513],"genre_scores_gemma":[0.00004985482,0.9955263,0.00017897312,0.00067007996,0.0016005944,0.00004541685,0.000010058117,0.0000064286774,0.0019122895],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99672544,0.000539457,0.0012439189,0.0003302612,0.0008182887,0.00034264836],"domain_scores_gemma":[0.99375516,0.0001593399,0.005290333,0.000291936,0.0003498243,0.00015337994],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001963253,0.00043091562,0.0020318138,0.0000062443432,0.00021988824,0.00007204142,0.0019661319,0.00018806153,0.00009547923],"category_scores_gemma":[0.000568399,0.00012185609,0.0028034586,0.0010590877,0.00048718564,0.0000739342,0.0003099459,0.0007580301,0.000023032455],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000033983808,0.00004842006,0.0000011022724,0.013529539,0.0002130218,0.000003456972,0.000046763755,2.0726658e-8,0.00048833253,0.0000028869729,0.04981987,0.93584317],"study_design_scores_gemma":[0.000037364614,0.000117215706,0.000002311576,0.05216402,0.0002948846,0.00023783978,0.000059759943,6.2359237e-7,0.00010561094,0.000016602133,0.94670904,0.0002547123],"about_ca_topic_score_codex":0.000030509926,"about_ca_topic_score_gemma":0.0000054684974,"teacher_disagreement_score":0.9355885,"about_ca_system_score_codex":0.00028913745,"about_ca_system_score_gemma":0.00018695097,"threshold_uncertainty_score":0.49691468},"labels":[],"label_agreement":null},{"id":"W2802924849","doi":"10.1016/j.foodhyd.2018.04.029","title":"Heat and edible salts induced aggregation of the N-terminal domain of HMW 1Dx5 and its effects on the interfacial properties","year":2018,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Innovates Bio Solutions; Higher Education Discipline Innovation Project; China Scholarship Council; National Natural Science Foundation of China; Alberta Crop Industry Development Fund","keywords":"Chemistry; Glutenin; Surface tension; Rheometry; Dynamic light scattering; Hydrophobic effect; Chemical engineering; Salt (chemistry); Chromatography; Crystallography; Organic chemistry; Polymer; Biochemistry; Thermodynamics","score_opus":0.029353837131070044,"score_gpt":0.21605382139734505,"score_spread":0.18669998426627502,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2802924849","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975686,0.00015897388,2.7672206e-7,0.0005609755,0.0001910293,0.0010901295,0.000009200082,0.000012084892,0.00040874863],"genre_scores_gemma":[0.9995657,0.0000033703755,0.0000034166117,0.00005617566,0.00025564872,0.000073540614,5.01275e-7,0.000001135242,0.00004049343],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991323,0.00017068718,0.00019064105,0.00017022788,0.0001993212,0.0001368707],"domain_scores_gemma":[0.9996596,0.00009941384,0.00007989452,0.00007410071,0.000055886972,0.00003108533],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029915507,0.00011013817,0.0001651374,0.000011556754,0.00020073152,0.00002483911,0.00021862716,0.00008235817,0.000008914615],"category_scores_gemma":[0.00009577135,0.000030255886,0.000037825135,0.00017548985,0.00013111728,0.00006450492,0.00014421134,0.000085444975,0.0000028632357],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000087636006,0.00002555811,0.00035217826,0.000046111116,0.000014532274,1.72232e-7,0.00053551444,1.6000072e-7,0.99350715,0.0002514933,0.000025387544,0.0051541347],"study_design_scores_gemma":[0.00018503479,0.0036244732,0.0054187113,0.00032297647,0.000007923161,0.000010010077,0.00013353112,0.00005932251,0.9894306,0.00035996264,0.0003711464,0.00007628404],"about_ca_topic_score_codex":0.000047022295,"about_ca_topic_score_gemma":0.00023238471,"teacher_disagreement_score":0.0050778505,"about_ca_system_score_codex":0.000012623733,"about_ca_system_score_gemma":0.000008960214,"threshold_uncertainty_score":0.15438849},"labels":[],"label_agreement":null},{"id":"W2803213854","doi":"10.1111/ijfs.13823","title":"Influence of enzymatic hydrolysis, pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates","year":2018,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Charles Sturt University; Univerzita Karlova v Praze","keywords":"Hydrolysate; Canola; Chemistry; Hydrolysis; Enzymatic hydrolysis; Proteolysis; Trypsin; Pepsin; Emulsion; Chromatography; Enzyme; Food science; Biochemistry","score_opus":0.015714492672838587,"score_gpt":0.22632038168442503,"score_spread":0.21060588901158644,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2803213854","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99594635,0.0006476368,0.0000014600076,0.003096015,0.000069932874,0.00018850736,0.000005755384,0.000011431359,0.000032899272],"genre_scores_gemma":[0.99981135,0.000025071142,0.00003483145,0.000054483593,0.00005820192,0.0000070105866,7.018372e-8,9.2618535e-7,0.000008080806],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986472,0.00005302812,0.00042438737,0.00017024067,0.0005485621,0.00015658194],"domain_scores_gemma":[0.9985627,0.000056644563,0.00057330093,0.00008420859,0.0006848362,0.000038342216],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008238751,0.000104990075,0.00021120728,0.0002054848,0.00015881174,0.00005493559,0.0010367967,0.000088931156,0.000004724652],"category_scores_gemma":[0.00058367435,0.000036651712,0.000034755227,0.00056777097,0.001662567,0.0002717297,0.0002097891,0.00022021118,7.38742e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000040353636,0.000028118055,0.0010117601,0.000006390388,0.000030949846,0.0000016444739,0.00025222625,0.00003266299,0.99514616,0.001102596,0.0000016277247,0.0023455338],"study_design_scores_gemma":[0.00011897226,0.0017326571,0.0044208337,0.00042822372,0.000006967616,0.000118321506,0.0004835049,0.0001990691,0.99027807,0.002073875,0.00006518489,0.00007430079],"about_ca_topic_score_codex":0.00003725782,"about_ca_topic_score_gemma":0.000049053604,"teacher_disagreement_score":0.0048680473,"about_ca_system_score_codex":0.00003444224,"about_ca_system_score_gemma":0.000043432115,"threshold_uncertainty_score":0.61257976},"labels":[],"label_agreement":null},{"id":"W2803595511","doi":"10.3390/nu10060671","title":"Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba)","year":2018,"lang":"en","type":"article","venue":"Nutrients","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":159,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian International Grains Institute; University of Manitoba","funders":"Agriculture and Agri-Food Canada","keywords":"Protein quality; Food science; Phaseolus; Vicia faba; Protein efficiency ratio; Protein digestibility; Plant protein; Biology; Legume; Chemistry; Botany; Feed conversion ratio","score_opus":0.024532193940763787,"score_gpt":0.2794097414402922,"score_spread":0.2548775474995284,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2803595511","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986,0.00012351641,8.179075e-7,0.00012362926,0.000018784998,0.0007595138,0.000018563738,0.00000621038,0.00034894826],"genre_scores_gemma":[0.9998879,0.0000023048067,0.000006725402,0.00001811397,0.000028829327,0.000038926017,0.0000011025058,6.2144784e-7,0.000015465146],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99891746,0.00032054525,0.00025771634,0.00018037856,0.00018877635,0.0001351513],"domain_scores_gemma":[0.9995625,0.00018299474,0.0001457944,0.00005128643,0.00003291596,0.000024531624],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010899672,0.00008530342,0.00021553868,0.000017876042,0.000051993695,0.00001287186,0.00012252905,0.00006738953,0.0000071541626],"category_scores_gemma":[0.00020255729,0.000028222306,0.000018272201,0.00024168595,0.000157897,0.000049721588,0.00005541212,0.00007788571,6.739177e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005255758,0.00008989386,0.037655994,0.0000825886,0.0000023685895,4.4046658e-7,0.00025108553,3.908547e-8,0.9390518,0.000024937366,0.000004950007,0.022310322],"study_design_scores_gemma":[0.00048068605,0.0009931449,0.053581446,0.00022811294,0.000001822892,4.627703e-7,0.000110836336,0.000040099017,0.9442175,0.00016068836,0.000119352684,0.00006585083],"about_ca_topic_score_codex":0.0006081396,"about_ca_topic_score_gemma":0.00039477984,"teacher_disagreement_score":0.02224447,"about_ca_system_score_codex":0.000015919277,"about_ca_system_score_gemma":0.0000037334785,"threshold_uncertainty_score":0.115087226},"labels":[],"label_agreement":null},{"id":"W2803932409","doi":"10.1016/j.foodhyd.2018.05.038","title":"Studying a chaperone-like effect of beta-casein on pressure-induced aggregation of beta-lactoglobulin in the presence of alpha-lactalbumin","year":2018,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Casein; Lactalbumin; Whey protein; Turbidity; Hydrostatic pressure; Alpha-lactalbumin; Protein aggregation; Beta-lactoglobulin; Chaperone (clinical); Fractionation; Syneresis; Whey protein isolate; Chromatography; Milk protein; Globular protein; Biophysics; Food science; Crystallography; Biochemistry","score_opus":0.0366096504169408,"score_gpt":0.26383643335037055,"score_spread":0.22722678293342974,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2803932409","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9956012,0.00020754947,0.0000021517112,0.00015137094,0.00015247865,0.0025017043,0.00005765297,0.00002199934,0.0013038922],"genre_scores_gemma":[0.9994815,0.0000033080735,0.000017014194,0.000024147199,0.00016327108,0.00023880992,0.000009684433,0.0000029939583,0.0000592746],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9971097,0.0007389579,0.0006962923,0.00039391988,0.0007470151,0.0003141099],"domain_scores_gemma":[0.99820703,0.0007953821,0.00056548265,0.00027169482,0.00010891401,0.000051469444],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016324382,0.00024689155,0.00059149624,0.000056760837,0.000104554805,0.000019802452,0.0008146931,0.00017770879,0.000043791966],"category_scores_gemma":[0.00021824148,0.00009288465,0.00017089171,0.0007296732,0.00018183915,0.00014742235,0.00013295193,0.00018446695,0.000009591916],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004651487,0.00040155786,0.006465217,0.00015486524,0.00011047578,0.0000018474343,0.0018982518,0.000024198716,0.97808594,0.0001766718,0.00006495997,0.012150884],"study_design_scores_gemma":[0.00078654505,0.01838241,0.0245993,0.00034688087,0.00006446585,0.0000044301314,0.0003668686,0.00026051546,0.95409274,0.00005432135,0.00084134255,0.00020016351],"about_ca_topic_score_codex":0.00053999387,"about_ca_topic_score_gemma":0.0006828373,"teacher_disagreement_score":0.023993166,"about_ca_system_score_codex":0.000024968576,"about_ca_system_score_gemma":0.000017659595,"threshold_uncertainty_score":0.37877262},"labels":[],"label_agreement":null},{"id":"W2807807177","doi":"10.1016/j.foodchem.2018.06.033","title":"Physicochemical and functional properties of leftover egg yolk granules after phosvitin extraction","year":2018,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Livestock and Meat Agency","keywords":"Phosvitin; Yolk; Granule (geology); Chromatography; Chemistry; Food science; Biochemistry; Biology; Enzyme","score_opus":0.023680781710099585,"score_gpt":0.19978676800236686,"score_spread":0.17610598629226729,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2807807177","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99801475,0.00040754746,0.000001585358,0.00010342227,0.00006403222,0.00007183032,0.000028749328,0.00003319116,0.0012748814],"genre_scores_gemma":[0.9987961,0.000004185414,0.000016737376,0.000024018918,0.0008119853,0.000031096068,0.000012998084,0.0000010405518,0.0003018554],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99932784,0.00001129359,0.00014745494,0.00020889373,0.00017186462,0.00013264496],"domain_scores_gemma":[0.99973977,0.000016536325,0.000071559145,0.000053294185,0.00007436968,0.000044470482],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000057481622,0.000101446996,0.00011483074,0.0000023794871,0.000059742335,0.000020787995,0.00007327813,0.00010035381,0.0002868364],"category_scores_gemma":[0.000023134986,0.000042330397,0.00004868554,0.000057191213,0.00018503428,0.0000790647,0.000053504795,0.00007917156,0.000013313911],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008501162,0.000048634844,0.0006677234,0.0000433761,0.000012911344,2.5942052e-7,0.000034079065,3.183369e-8,0.9969223,0.0000049507976,0.00014272972,0.0020379992],"study_design_scores_gemma":[0.000087555425,0.0001087728,0.00614679,0.000055009074,0.000006597004,0.000015112909,0.00012232004,0.0000065367335,0.9906654,0.000116385054,0.002564367,0.00010517152],"about_ca_topic_score_codex":0.00001912071,"about_ca_topic_score_gemma":0.000008975183,"teacher_disagreement_score":0.00625691,"about_ca_system_score_codex":0.000013760694,"about_ca_system_score_gemma":0.000005310689,"threshold_uncertainty_score":0.31406575},"labels":[],"label_agreement":null},{"id":"W2808175194","doi":"10.2174/0929867325666180608122439","title":"An Overview of the Loading Efficacy of Cationic Lipids with Milk Proteins: A Potential Application for Lipid Delivery","year":2020,"lang":"en","type":"review","venue":"Current Medicinal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université du Québec à Trois-Rivières","funders":"","keywords":"Cationic polymerization; Chemistry; Phosphatidylethanolamine; Casein; Aqueous solution; Bromide; Biochemistry; Chromatography; Organic chemistry; Phospholipid; Phosphatidylcholine; Membrane","score_opus":0.08761745965327856,"score_gpt":0.33518680604583945,"score_spread":0.2475693463925609,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2808175194","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0026455643,0.99418104,0.000056129862,0.000060710598,0.00017672982,0.002657347,0.00016926194,0.000026686594,0.000026532065],"genre_scores_gemma":[0.04890044,0.9470627,0.00004319392,0.000007655039,0.0024504587,0.00097132707,0.0005447301,0.0000069248417,0.000012575922],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99807096,0.00009618136,0.0007086395,0.000457277,0.0004686277,0.00019833274],"domain_scores_gemma":[0.9982477,0.0001179272,0.001095366,0.00025098826,0.00017825802,0.0001097884],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028707666,0.00030057202,0.000970165,0.000007985908,0.00009549597,0.0000128402835,0.00091555197,0.00019672114,0.00002607407],"category_scores_gemma":[0.00010744182,0.00010006995,0.00037278823,0.0004019027,0.0001495822,0.00004344892,0.0000879264,0.0003044838,0.0000020351938],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026654747,0.00012965935,0.000006407666,0.024858674,0.000052156138,1.9317412e-7,0.00002350735,6.261374e-7,0.020248804,0.000013932889,0.00004812815,0.9545913],"study_design_scores_gemma":[0.0003506259,0.00038747062,0.000032643933,0.031530146,0.0008278155,0.000035126846,0.00005552097,0.000049566544,0.008326754,0.00001824831,0.95803374,0.00035232244],"about_ca_topic_score_codex":0.000023825063,"about_ca_topic_score_gemma":0.0000042868483,"teacher_disagreement_score":0.95798564,"about_ca_system_score_codex":0.000083840896,"about_ca_system_score_gemma":0.00019943055,"threshold_uncertainty_score":0.4080734},"labels":[],"label_agreement":null},{"id":"W2809165506","doi":"10.1002/aocs.12084","title":"Stability and Bioavailability of Curcumin in Mixed Sodium Caseinate and Pea Protein Isolate Nanoemulsions","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan; University of Saskatchewan; Kristi Yamaguchi and Always Dream Foundation","keywords":"Pea protein; Curcumin; Bioavailability; Chemistry; Emulsion; Digestion (alchemy); Sodium Caseinate; In vitro; Lipid digestion; Oil droplet; Chromatography; Soy protein; Food science; Enzyme; Biochemistry; Lipase; Biology","score_opus":0.01598928282018057,"score_gpt":0.22550344781728848,"score_spread":0.2095141649971079,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2809165506","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977738,0.0002759394,0.0000010251059,0.0016364619,0.000047346337,0.00010360165,0.000019892987,0.0000059343715,0.00013596207],"genre_scores_gemma":[0.9994388,0.000056242952,0.00027436408,0.00005539898,0.000109907305,0.0000042628585,2.8859068e-7,0.0000012835178,0.00005943936],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99868506,0.00019478072,0.00047065053,0.00020198853,0.00024776353,0.00019974161],"domain_scores_gemma":[0.99862665,0.00014497021,0.0008003209,0.00012355988,0.0002110622,0.00009345542],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012382455,0.00012929266,0.00036516963,0.0000049643772,0.00012952751,0.00002280683,0.00030612637,0.000061493396,0.000015151991],"category_scores_gemma":[0.0002453264,0.0000469371,0.00017150985,0.0003259921,0.0013825352,0.00010069279,0.00021264073,0.00024684035,3.4311304e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006211864,0.00008096129,0.01001161,0.000048025187,0.000018114175,7.0540955e-7,0.0007126496,8.101775e-8,0.9802741,0.0000028839006,0.000078437,0.008710325],"study_design_scores_gemma":[0.00046623973,0.0007432749,0.12104579,0.00021161656,0.000025223622,0.00008292089,0.004859439,0.00013687747,0.8704225,0.0005848659,0.0011858398,0.00023543245],"about_ca_topic_score_codex":0.00068634766,"about_ca_topic_score_gemma":0.00016475075,"teacher_disagreement_score":0.11103418,"about_ca_system_score_codex":0.0000798995,"about_ca_system_score_gemma":0.000031130527,"threshold_uncertainty_score":0.50940084},"labels":[],"label_agreement":null},{"id":"W2810153667","doi":"10.1007/s00217-018-3108-2","title":"Design of biosystems to provide healthy and safe food. Part A: effect of emulsifier and preparation technique on physicochemical, antioxidant and antimicrobial properties","year":2018,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"Ministère de l'Agriculture et de l'Alimentation; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Microemulsion; Emulsion; Antimicrobial; Antioxidant; Chemistry; Sonication; Polyphenol; Pulmonary surfactant; Food science; Chromatography; Essential oil; Organic chemistry; Biochemistry","score_opus":0.06685285871308755,"score_gpt":0.29527941437018823,"score_spread":0.22842655565710068,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2810153667","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963785,0.00062261283,0.00002134786,0.0007182435,0.000021823253,0.0019970615,0.00001934118,0.000053252737,0.00016785592],"genre_scores_gemma":[0.9995728,0.000121336314,0.00011697847,0.000013399829,0.00007911631,0.00007011105,0.0000016251333,0.0000036094596,0.000021015538],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982183,0.00059418246,0.00028076113,0.00043237378,0.00017555895,0.00029885152],"domain_scores_gemma":[0.9993724,0.00014059177,0.000100334895,0.0001284575,0.00017001995,0.000088156725],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013629983,0.00014297728,0.00030015572,0.00011665574,0.0001973613,0.000038484286,0.000170594,0.00011341462,0.0000011757678],"category_scores_gemma":[0.00025355042,0.00006164489,0.00001294487,0.00039071217,0.00092052267,0.000056624976,0.00032676614,0.00016893275,0.0000025148702],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00056203874,0.000053305754,0.00044143043,0.0001885713,0.00001966069,0.0000011915574,0.000079334226,5.4873396e-8,0.9849484,0.00018808494,0.00024744324,0.013270466],"study_design_scores_gemma":[0.0002508968,0.046880495,0.00040985923,0.00032655304,0.0000035777969,0.00003007553,0.000064219836,0.000010757051,0.9506301,0.00011488641,0.0011765836,0.00010195965],"about_ca_topic_score_codex":0.00002564853,"about_ca_topic_score_gemma":0.000029676758,"teacher_disagreement_score":0.04682719,"about_ca_system_score_codex":0.000010308937,"about_ca_system_score_gemma":0.000010039159,"threshold_uncertainty_score":0.33917043},"labels":[],"label_agreement":null},{"id":"W2810578166","doi":"10.1039/c8fo00784e","title":"Influence of thermal processing on the phase behavior of a novel acylglyceride-alkylglyceride lipid-based delivery system","year":2018,"lang":"en","type":"article","venue":"Food & Function","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"European Social Fund; Natural Sciences and Engineering Research Council of Canada; Ministerio de Economía y Competitividad","keywords":"Phase (matter); Delivery system; Chemistry; Computer science; Engineering; Biomedical engineering; Organic chemistry","score_opus":0.04086344178714608,"score_gpt":0.24293434979653752,"score_spread":0.20207090800939145,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2810578166","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99860376,0.000046298057,0.000063424966,0.00007349423,0.00021618145,0.0005955741,0.00006553765,0.00007702386,0.00025871035],"genre_scores_gemma":[0.9993628,3.6352964e-7,0.000027078764,0.00007900091,0.00039139861,0.00012091236,0.000010070038,0.0000024626972,0.000005885018],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99866915,0.00009151113,0.00040051198,0.00025862854,0.00037592038,0.00020428312],"domain_scores_gemma":[0.99893945,0.00012140293,0.0004211173,0.00014710167,0.00032579293,0.0000451552],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039236655,0.00015795005,0.00021064296,0.000023655368,0.0002134815,0.000028947898,0.00029899983,0.00010180073,0.000039634095],"category_scores_gemma":[0.00006826501,0.00005658962,0.00009855723,0.00035736838,0.00016914021,0.00014824285,0.000044194916,0.00010563827,0.000016211348],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.002366789,0.00032483676,0.000806059,0.000054291035,0.000016689328,3.606443e-7,0.00006967087,0.00017574501,0.97154635,0.000109752225,0.000009288459,0.024520162],"study_design_scores_gemma":[0.0016858964,0.06698566,0.07354419,0.0009889636,0.00014968084,0.000013166995,0.0010090272,0.0024122284,0.8511434,0.0000073452825,0.0016361733,0.0004242567],"about_ca_topic_score_codex":0.0002357151,"about_ca_topic_score_gemma":0.000085848376,"teacher_disagreement_score":0.12040295,"about_ca_system_score_codex":0.00004629022,"about_ca_system_score_gemma":0.000031092844,"threshold_uncertainty_score":0.23076576},"labels":[],"label_agreement":null},{"id":"W2810691600","doi":"10.1016/j.jff.2018.06.021","title":"Encapsulation of natural active compounds, enzymes, and probiotics for fruit juice fortification, preservation, and processing: An overview","year":2018,"lang":"en","type":"article","venue":"Journal of Functional Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":97,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Agence Universitaire de la Francophonie; Times Higher Education; Lebanese American University","keywords":"Food science; Browning; Chemistry; Fruit juice; Shelf life; Fortification; Antimicrobial; Food preservation; Organic chemistry","score_opus":0.11458593021762593,"score_gpt":0.3072836027440417,"score_spread":0.1926976725264158,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2810691600","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99520487,0.0026827287,0.000385985,0.0009982726,0.00028006593,0.00035754553,0.000027943259,0.000009076221,0.00005349007],"genre_scores_gemma":[0.99793106,0.00003390899,0.0011970054,0.000056366436,0.0006696056,0.0000069109474,0.00003069837,0.0000012407843,0.00007322435],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9990629,0.000053810403,0.00040947157,0.00013412902,0.00024605542,0.00009365686],"domain_scores_gemma":[0.9980731,0.0001191281,0.000589152,0.00003519516,0.0011262806,0.000057148205],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046227977,0.00008642562,0.00016895859,0.000020403646,0.00018600897,0.000052143358,0.00010084386,0.000069382564,0.000013888909],"category_scores_gemma":[0.00014956867,0.000038336522,0.000040280494,0.00014844352,0.000097704586,0.0006810569,0.000022813923,0.000080249665,2.3766482e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0014034355,0.0003469928,0.009868879,0.0003060475,0.00014854307,3.2564623e-7,0.0006813585,0.00001625815,0.85429317,0.010791615,0.00251409,0.11962927],"study_design_scores_gemma":[0.0010704265,0.006608744,0.8771533,0.00030999942,0.0001207694,0.00018845484,0.0008268833,0.004372393,0.05930706,0.016329283,0.033374507,0.0003382197],"about_ca_topic_score_codex":0.000011453424,"about_ca_topic_score_gemma":0.00007004898,"teacher_disagreement_score":0.86728436,"about_ca_system_score_codex":0.00002491406,"about_ca_system_score_gemma":0.000035587833,"threshold_uncertainty_score":0.1563318},"labels":[],"label_agreement":null},{"id":"W2811388609","doi":"10.1002/jsfa.9228","title":"Review on plant protein–polysaccharide complex coacervation, and the functionality and applicability of formed complexes","year":2018,"lang":"en","type":"review","venue":"Journal of the Science of Food and Agriculture","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":206,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Coacervate; Polysaccharide; Biochemical engineering; Chemistry; Computational biology; Biology; Biochemistry; Engineering","score_opus":0.07716245769577294,"score_gpt":0.2824366051433915,"score_spread":0.20527414744761852,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2811388609","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.03712341,0.9592958,6.327598e-7,0.0014889924,0.0001052605,0.0017102507,0.00020718566,0.000003928614,0.00006455363],"genre_scores_gemma":[0.0719926,0.9274884,0.000040669496,0.0001265268,0.00029122128,0.00003288369,0.000005475879,0.0000011745936,0.000021080099],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9976424,0.0003247671,0.000929009,0.00027186412,0.0006639106,0.00016807823],"domain_scores_gemma":[0.9968679,0.00032025678,0.0021608684,0.0001376818,0.000422169,0.00009115265],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0029207962,0.0002372646,0.0012068921,0.00001910562,0.00039919894,0.0000611949,0.00078681594,0.000107675405,0.0000081844255],"category_scores_gemma":[0.00040066155,0.000048558944,0.0002877134,0.00059465226,0.0018054389,0.00014209689,0.00025559674,0.00029956162,2.5883085e-7],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00055101124,0.0008900539,0.00013661824,0.093951754,0.0010364995,0.0000016493196,0.0006260248,0.0000018053145,0.19030255,0.024830539,0.023425719,0.6642458],"study_design_scores_gemma":[0.0015387957,0.0052564642,0.009951371,0.1603606,0.0018246537,0.0018641736,0.00089139055,0.000010709789,0.005932742,0.01310492,0.798057,0.0012071615],"about_ca_topic_score_codex":0.000021865442,"about_ca_topic_score_gemma":0.000031565036,"teacher_disagreement_score":0.77463126,"about_ca_system_score_codex":0.000028827664,"about_ca_system_score_gemma":0.000058095702,"threshold_uncertainty_score":0.6652215},"labels":[],"label_agreement":null},{"id":"W2835789746","doi":"10.1021/acs.jafc.8b02231","title":"Effect of Emulsifier Concentration and Physical State on the In Vitro Digestion Behavior of Oil-in-Water Emulsions","year":2018,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Digestion (alchemy); Food science; Emulsion; In vitro; Chromatography; Organic chemistry; Biochemistry","score_opus":0.010679622077159768,"score_gpt":0.22083335180921146,"score_spread":0.21015372973205168,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2835789746","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99942154,0.00007883364,3.6191196e-8,0.00028062548,0.000032955675,0.00008241791,0.0000111415875,0.0000018768789,0.00009055492],"genre_scores_gemma":[0.9997859,0.000021960625,0.0000019166985,0.0000048759143,0.00015180522,0.0000050880644,0.0000042063366,4.2996965e-7,0.000023836003],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992832,0.000070885,0.00027956173,0.00009068307,0.00016332847,0.00011237368],"domain_scores_gemma":[0.99953526,0.00013082135,0.00019157102,0.00002483636,0.00007766267,0.00003983077],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020985225,0.00009342661,0.00021373501,0.000003814787,0.000039047976,0.000014968335,0.0000876738,0.00005488661,0.000006732453],"category_scores_gemma":[0.000034480854,0.000022457241,0.00005369067,0.00007988251,0.00010038516,0.00007668985,0.000027101385,0.00014403553,3.0448612e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012651944,0.00007132607,0.0019733824,0.000025099696,0.000007549131,8.5583133e-7,0.00027275854,0.0000011805516,0.9909555,0.0000018167996,0.0000061570895,0.006557872],"study_design_scores_gemma":[0.0002495868,0.0011770215,0.09787483,0.00010334497,0.0000121938365,0.000024345603,0.0002062164,0.000004521795,0.90026987,0.000017577755,0.000009890294,0.000050608847],"about_ca_topic_score_codex":0.000014937607,"about_ca_topic_score_gemma":0.000009905245,"teacher_disagreement_score":0.095901445,"about_ca_system_score_codex":0.000015841355,"about_ca_system_score_gemma":0.0000019379406,"threshold_uncertainty_score":0.09157797},"labels":[],"label_agreement":null},{"id":"W2883430272","doi":"10.1016/j.ijbiomac.2018.07.139","title":"Environmental stress stability of pectin-stabilized resveratrol liposomes with different degree of esterification","year":2018,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":90,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Guelph","funders":"National Natural Science Foundation of China","keywords":"Liposome; Pectin; Chemistry; Resveratrol; Adsorption; Ionic strength; Particle size; Chromatography; Surface charge; Organic chemistry; Food science; Biochemistry","score_opus":0.042793494432185795,"score_gpt":0.2482530955389767,"score_spread":0.2054596011067909,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2883430272","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987854,0.00015337869,0.0000956017,0.0003046532,0.00019408202,0.00016058033,0.00017489989,0.000007891707,0.0001235524],"genre_scores_gemma":[0.9993788,0.000061503444,0.00028043494,0.000017354163,0.00023593748,0.0000047681856,0.000017043052,0.0000011644527,0.0000029700147],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99828523,0.00022479212,0.0006676229,0.0001884915,0.00050078286,0.0001330713],"domain_scores_gemma":[0.99850917,0.00021081703,0.0008186105,0.00007655805,0.00031982164,0.000065006774],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029322525,0.00013957453,0.00031887443,0.000028075321,0.000037825954,0.000022900073,0.00060839165,0.000090212714,0.00031077984],"category_scores_gemma":[0.00013109228,0.00004747955,0.0001497683,0.000067337,0.00043802234,0.00008132969,0.000104922525,0.000114336035,0.000002002619],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007688492,0.0003865026,0.10417285,0.000004761158,0.00009196703,0.0000067130773,0.000097548414,7.9132406e-7,0.8811236,0.00010211376,0.0000032035596,0.013241114],"study_design_scores_gemma":[0.00032896618,0.002583598,0.34435752,0.000062080966,0.0000104883175,0.000049979484,0.00046726072,0.00000766395,0.6517082,0.0002668998,0.00007574485,0.00008164863],"about_ca_topic_score_codex":0.00003780102,"about_ca_topic_score_gemma":0.00007049729,"teacher_disagreement_score":0.24018466,"about_ca_system_score_codex":0.00005331439,"about_ca_system_score_gemma":0.0000113569695,"threshold_uncertainty_score":0.3402821},"labels":[],"label_agreement":null},{"id":"W2883626022","doi":"10.1055/s-0038-1644937","title":"Encapsulation of phytosterols and phytosterol esters in liposomes made with soy phospholipids by high pressure homogenization","year":2018,"lang":"en","type":"article","venue":"Planta Medica International Open","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Phytosterol; Liposome; Phospholipid; Chemistry; Vesicle; Phosphatidylcholine; Chromatography; Sterol; Membrane; Cholesterol; Biochemistry","score_opus":0.01140057940931918,"score_gpt":0.22839454714636293,"score_spread":0.21699396773704374,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2883626022","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9954304,0.000109140055,0.000019473759,0.0017831952,0.000256742,0.00053577026,0.0002520367,0.000013855947,0.0015993513],"genre_scores_gemma":[0.9987527,0.00003030433,0.000106092106,0.00019720886,0.00021411499,0.000050048762,0.00028111634,0.0000016794432,0.00036674924],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.998891,0.00005975658,0.00027984183,0.0002607662,0.00037656288,0.00013206739],"domain_scores_gemma":[0.99952507,0.000076207005,0.00020142531,0.000058350066,0.00008317136,0.00005574845],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002481968,0.00011069647,0.000183571,0.000024161376,0.000050074963,0.0000830784,0.0005487446,0.00007675087,0.0002774485],"category_scores_gemma":[0.000040973602,0.000048507216,0.000012961152,0.00012676614,0.00010160959,0.0003693461,0.0001823331,0.000070741306,0.000008022453],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010755892,0.00029481962,0.31874883,0.00005508147,0.0002452301,0.000008121969,0.001332724,0.000010931421,0.5854016,0.00035037004,0.0044854516,0.08799129],"study_design_scores_gemma":[0.0034700958,0.002297284,0.61635613,0.001016282,0.000061379,0.000094806,0.00059729506,0.0014879393,0.30484742,0.0005436291,0.06860003,0.00062768284],"about_ca_topic_score_codex":0.0014126637,"about_ca_topic_score_gemma":0.000856416,"teacher_disagreement_score":0.29760733,"about_ca_system_score_codex":0.000017565655,"about_ca_system_score_gemma":0.000010740466,"threshold_uncertainty_score":0.30378664},"labels":[],"label_agreement":null},{"id":"W2883893344","doi":"10.17113/ftb.56.03.18.5449","title":"Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour","year":2018,"lang":"en","type":"article","venue":"Food Technology and Biotechnology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":50,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan; University of Saskatchewan","keywords":"Fermentation; Lactobacillus plantarum; Chemistry; Food science; Hydrolysis; Emulsion; Lactic acid; Biochemistry; Bacteria; Biology","score_opus":0.020821848746734185,"score_gpt":0.20272816941633073,"score_spread":0.18190632066959656,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2883893344","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9916688,0.00056277215,0.000005232678,0.006704449,0.000060067818,0.00073543354,0.000022828077,0.00014250357,0.00009791022],"genre_scores_gemma":[0.9998023,0.000028805029,0.000029184761,0.000024185636,0.000030584233,0.000046279765,0.0000037693267,0.0000014074891,0.000033476157],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990656,0.0001102591,0.00022669256,0.0002750682,0.00012516239,0.00019722637],"domain_scores_gemma":[0.9995518,0.00007298014,0.0001766327,0.00012216874,0.000059529313,0.000016924827],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038564918,0.00015423806,0.00026612205,0.00007442314,0.00018221044,0.0000071534887,0.00021336331,0.0005667116,0.000015337118],"category_scores_gemma":[0.00012727459,0.000051909512,0.000028895993,0.00044010286,0.0012623658,0.000042364874,0.00017343611,0.00023773061,0.000005295539],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026662857,0.000038533548,0.001124712,0.00003718457,0.000049312566,4.6827415e-7,0.000022795532,1.4459344e-7,0.9667639,0.019498456,0.00001684969,0.012181006],"study_design_scores_gemma":[0.0002337694,0.010704891,0.0016546843,0.00006753659,0.000014896468,0.00003194572,0.0002918878,0.00001955499,0.98303926,0.0036268453,0.00021980076,0.00009492639],"about_ca_topic_score_codex":0.000032805805,"about_ca_topic_score_gemma":0.00010441203,"teacher_disagreement_score":0.016275352,"about_ca_system_score_codex":0.000011698873,"about_ca_system_score_gemma":0.0000063895677,"threshold_uncertainty_score":0.46512398},"labels":[],"label_agreement":null},{"id":"W2884045228","doi":"10.1007/978-1-4939-8616-3_8","title":"Properties of Plant Proteins","year":2018,"lang":"en","type":"book-chapter","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Bioproducts; Amino acid; Biochemistry; Computational biology; Biology; Chemistry; Biotechnology; Biochemical engineering; Engineering; Biofuel","score_opus":0.0678917589790132,"score_gpt":0.1920971622235357,"score_spread":0.1242054032445225,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2884045228","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.011616529,0.00066668785,6.662553e-7,0.00017164012,0.00018532341,0.0012094183,0.00020115224,0.00010954074,0.98583907],"genre_scores_gemma":[0.16258751,0.000026800077,0.00004592444,0.000046061075,0.0007062358,0.000038023863,0.000042674663,0.0000020444766,0.83650476],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.998968,0.000013565083,0.00031775257,0.00026016097,0.00029099092,0.00014953784],"domain_scores_gemma":[0.9995293,0.000013106464,0.00021555656,0.0000928807,0.000102457554,0.000046676923],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00014244312,0.00019949557,0.00031627435,0.000010467895,0.000053860866,0.000018733597,0.00035091714,0.00027702574,0.0043778946],"category_scores_gemma":[0.000012384724,0.000051448722,0.00011836435,0.000015048324,0.00014895272,0.00003419593,0.00012383783,0.00010918505,0.00049992726],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013299011,0.00007424041,0.000025944602,0.0003060239,0.00019491742,0.000011585753,0.00019423626,7.432721e-8,0.8775383,0.07160039,0.02239345,0.027527807],"study_design_scores_gemma":[0.00004763646,0.0008051667,0.000024532425,0.00066266774,0.000014540182,0.000014072434,0.000030517942,0.00000232517,0.085870706,0.0037732625,0.9083975,0.00035709885],"about_ca_topic_score_codex":0.00016057357,"about_ca_topic_score_gemma":0.0005425124,"teacher_disagreement_score":0.88600403,"about_ca_system_score_codex":0.000017689163,"about_ca_system_score_gemma":0.0000110753435,"threshold_uncertainty_score":0.99653226},"labels":[],"label_agreement":null},{"id":"W2884193836","doi":"10.1016/j.foodhyd.2018.07.038","title":"Study of the interactions between pectin in a blueberry puree and whey proteins: Functionality and application","year":2018,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":56,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Ministère de l'Agriculture et de l'Alimentation; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Pectin; Chemistry; Food science; Whey protein; Whey protein isolate; Solubility; Ingredient; Polyphenol; Viscosity; Pasteurization; Chromatography; Biochemistry; Antioxidant; Organic chemistry; Materials science","score_opus":0.031526345550445416,"score_gpt":0.2576798934878968,"score_spread":0.2261535479374514,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2884193836","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966314,0.000035866364,0.0000063052125,0.00042208354,0.000054565087,0.0022178828,0.000018034576,0.000022008808,0.00059185707],"genre_scores_gemma":[0.9991131,6.072708e-7,0.000011153628,0.000016637972,0.0002376899,0.00053358695,0.0000022962813,9.123375e-7,0.00008403497],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9990704,0.0001362551,0.00024624236,0.000257818,0.00017496817,0.000114334456],"domain_scores_gemma":[0.9996318,0.0000598294,0.00012551651,0.00009651128,0.000051284787,0.000035048375],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031845339,0.0000914625,0.00014965844,0.000016700445,0.00020030062,0.00002678563,0.00015686305,0.00005384608,0.000012302322],"category_scores_gemma":[0.000049159535,0.000035110643,0.000023978671,0.0003390026,0.00010620421,0.00009647054,0.00015575133,0.000118066055,0.0000031641962],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000675547,0.00053925597,0.808303,0.000024826064,0.00006492192,2.1262576e-7,0.0019256097,0.0000016430644,0.16637363,0.0002881217,0.00006303823,0.022348188],"study_design_scores_gemma":[0.0003051669,0.0016299782,0.9891695,0.000027958506,0.000013131568,0.0000047557487,0.0015797575,0.000026378113,0.0036508364,0.0012498384,0.0022477135,0.00009497895],"about_ca_topic_score_codex":0.0010541765,"about_ca_topic_score_gemma":0.026633501,"teacher_disagreement_score":0.1808665,"about_ca_system_score_codex":0.00002701696,"about_ca_system_score_gemma":0.000006351016,"threshold_uncertainty_score":0.9911279},"labels":[],"label_agreement":null},{"id":"W2884343116","doi":"10.1002/aocs.12101","title":"Structural Characterization and Functional Properties of Proteins from Oat Milling Fractions","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Wilfrid Laurier University; University of Ottawa; Carleton University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Glucan; Molecular mass; Solubility; Globulin; Food science; Chromatography; High protein; Avena; Mass spectrometry; Biochemistry; Enzyme; Biology; Organic chemistry; Botany","score_opus":0.02810912962861643,"score_gpt":0.21009074784443563,"score_spread":0.1819816182158192,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2884343116","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986983,0.0001084618,0.000014291225,0.0009300638,0.00015200423,0.00004256888,0.00002089342,0.000006927782,0.000026521804],"genre_scores_gemma":[0.9985252,0.00004694132,0.00018947269,0.00013000623,0.0009842206,0.0000028121265,0.000003249263,0.0000011318368,0.00011695608],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992329,0.00004447294,0.00026349915,0.00009876111,0.0002638692,0.000096522694],"domain_scores_gemma":[0.99880224,0.000033246448,0.000829328,0.000052404943,0.00024188645,0.000040887287],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001489794,0.00008248686,0.00018265852,0.0000029732607,0.00020314264,0.000028708528,0.00016875891,0.000036882426,0.000027821265],"category_scores_gemma":[0.000064806314,0.00002726445,0.00015249837,0.00015472484,0.0004010091,0.00011986289,0.000058898968,0.00014958983,6.955674e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000035431993,0.0000127401,0.0031120945,0.000008443062,0.000045298246,6.3535026e-8,0.00034997577,9.2485726e-7,0.98548967,9.4006396e-7,0.000049344955,0.010895087],"study_design_scores_gemma":[0.000114496725,0.00016938962,0.11318625,0.00012153618,0.000025352596,0.000027182334,0.0010676939,0.00014889204,0.8836304,0.000034687007,0.0013793487,0.000094764866],"about_ca_topic_score_codex":0.00019605059,"about_ca_topic_score_gemma":0.000012351054,"teacher_disagreement_score":0.110074155,"about_ca_system_score_codex":0.000043383698,"about_ca_system_score_gemma":0.000020892421,"threshold_uncertainty_score":0.15624295},"labels":[],"label_agreement":null},{"id":"W2885891797","doi":"10.3168/jds.2018-14407","title":"Effect of partial whey protein depletion during membrane filtration on thermal stability of milk concentrates","year":2018,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico","keywords":"Diafiltration; Chemistry; Ultrafiltration (renal); Microfiltration; Chromatography; Casein; Pasteurization; Micelle; Whey protein; Lactose; Skimmed milk; Membrane; Turbidity; Food science; Biochemistry; Aqueous solution","score_opus":0.01997352794347299,"score_gpt":0.24852766990125488,"score_spread":0.2285541419577819,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2885891797","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991479,0.00003342904,0.000006234186,0.00011404443,0.00021177834,0.00030646386,0.0000075957237,0.000006356303,0.0001662293],"genre_scores_gemma":[0.9996854,0.0000015983339,0.00003968878,0.0000054309176,0.00025940867,0.0000030112922,4.4962852e-7,4.9209666e-7,0.0000044873373],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982012,0.0002743443,0.00048899953,0.00015899647,0.00068663544,0.00018983406],"domain_scores_gemma":[0.9987846,0.000113731774,0.00064011634,0.000076091266,0.00030876638,0.00007670857],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0026564787,0.00008918029,0.00022600782,0.000024817333,0.00015156744,0.000029407647,0.00041255148,0.000046427467,0.000093252034],"category_scores_gemma":[0.00047463257,0.00003233232,0.00008170884,0.00035328037,0.0005793718,0.0004055605,0.00003537684,0.000103482926,0.000003571204],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00040271945,0.00005205826,0.008601162,0.00003243061,0.000004155517,9.745529e-7,0.0001301756,0.000012436499,0.9878614,0.000022540593,0.0000016377948,0.0028782901],"study_design_scores_gemma":[0.00019294005,0.004508078,0.052217975,0.00012100782,0.0000052960568,0.000009048676,0.000058782534,0.000098473334,0.9427071,0.000013056191,0.00001513873,0.00005306071],"about_ca_topic_score_codex":0.000041575902,"about_ca_topic_score_gemma":0.000017941908,"teacher_disagreement_score":0.045154277,"about_ca_system_score_codex":0.00004327777,"about_ca_system_score_gemma":0.000044508095,"threshold_uncertainty_score":0.21347195},"labels":[],"label_agreement":null},{"id":"W2888678776","doi":"10.1016/j.ijbiomac.2018.08.101","title":"Applications of rice protein in nanomaterials synthesis, nanocolloids of rice protein, and bioapplicability","year":2018,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"College of the North Atlantic","funders":"Research and Development","keywords":"Conjugated system; Protein adsorption; Nanomaterials; Rice protein; Chemistry; Biocompatibility; Adsorption; Nanoparticle; Colloidal gold; Extraction (chemistry); Nanotechnology; Materials science; Chromatography; Biochemistry; Organic chemistry; Polymer","score_opus":0.018463981959645062,"score_gpt":0.26206317399971474,"score_spread":0.2435991920400697,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2888678776","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978906,0.00024229712,0.00013296586,0.00043900363,0.00007621361,0.00079412694,0.000121476056,0.000010482372,0.00029284658],"genre_scores_gemma":[0.99819916,0.000024460314,0.0013218592,0.00002398923,0.00025989732,0.0001561602,0.0000039767483,0.0000013696522,0.00000913175],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99798584,0.00028172563,0.00096831034,0.0002465178,0.00035090235,0.00016671339],"domain_scores_gemma":[0.9981145,0.0002533269,0.0008733764,0.00008043234,0.0006083781,0.000069987116],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009977884,0.00014870553,0.00041126183,0.000060737253,0.00004190935,0.000030874784,0.0007489048,0.00016007207,0.00008922509],"category_scores_gemma":[0.00054487225,0.00006187767,0.0001145296,0.00024923237,0.0004711989,0.00008616999,0.00019654991,0.00009981051,0.000004860617],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00023136364,0.00029496718,0.0020623284,0.000029386394,0.0000392843,0.0000054579045,0.000023383081,6.541566e-8,0.98078954,0.00082092476,0.000003938916,0.015699383],"study_design_scores_gemma":[0.00021295366,0.00091403286,0.028284637,0.00016487825,0.000006496192,0.000060690563,0.00010517433,0.0000027421906,0.9635313,0.004563558,0.002028031,0.00012548744],"about_ca_topic_score_codex":0.0001821514,"about_ca_topic_score_gemma":0.000020900694,"teacher_disagreement_score":0.02622231,"about_ca_system_score_codex":0.00004298747,"about_ca_system_score_gemma":0.000023091337,"threshold_uncertainty_score":0.2523298},"labels":[],"label_agreement":null},{"id":"W2890425666","doi":"10.1016/j.foodhyd.2018.09.003","title":"Study on the emulsifying stability and interfacial adsorption of pea proteins","year":2018,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":170,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"National Key Research and Development Program of China; National Natural Science Foundation of China","keywords":"Vicilin; Legumin; Adsorption; Pea protein; Chemistry; Chromatography; Protein adsorption; Solubility; Storage protein; Extraction (chemistry); Chemical engineering; Food science; Biochemistry; Organic chemistry","score_opus":0.07708686449158735,"score_gpt":0.2634181074989041,"score_spread":0.18633124300731674,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2890425666","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99532974,0.000018244946,0.000004128622,0.00028146984,0.000106897576,0.0024738286,0.000023505872,0.00004307993,0.0017190875],"genre_scores_gemma":[0.9993701,4.3143487e-7,0.0000070271803,0.00003105063,0.00030792993,0.0002472666,0.0000016179724,0.0000010986652,0.000033465058],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987658,0.00024014138,0.00025979467,0.00028181903,0.0002745063,0.00017792857],"domain_scores_gemma":[0.99953455,0.00010489389,0.00012124034,0.00012283432,0.00007296794,0.000043490232],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00066654326,0.00012571015,0.00017480367,0.000011136283,0.0002130071,0.000040776093,0.00026684563,0.00006356254,0.00011922506],"category_scores_gemma":[0.0001174637,0.00004028681,0.000048202008,0.00021812775,0.00015869172,0.00006932807,0.00014397329,0.00011611579,0.000022600903],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015096324,0.00042922067,0.015064808,0.000011353546,0.000037984777,3.0213562e-7,0.0026164923,2.2225161e-7,0.9766403,0.0003250757,0.000038448135,0.0046848683],"study_design_scores_gemma":[0.00070468767,0.03960242,0.20123926,0.00011880789,0.000029874214,0.0000059861673,0.012759568,0.00008682476,0.7408232,0.0013624773,0.00284117,0.00042570985],"about_ca_topic_score_codex":0.00011796077,"about_ca_topic_score_gemma":0.0010446168,"teacher_disagreement_score":0.23581704,"about_ca_system_score_codex":0.000026734077,"about_ca_system_score_gemma":0.0000052821238,"threshold_uncertainty_score":0.16428484},"labels":[],"label_agreement":null},{"id":"W2890755222","doi":"10.1016/j.foodchem.2018.09.110","title":"Evaluation of casein as a binding ligand protein for purification of alpha-lactalbumin from beta-lactoglobulin under high hydrostatic pressure","year":2018,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Alpha-lactalbumin; Hydrostatic pressure; Beta-lactoglobulin; Lactalbumin; Casein; Alpha (finance); Chemistry; Whey protein; BETA (programming language); Ligand (biochemistry); Biochemistry; Chromatography; Receptor; Medicine","score_opus":0.050170521193006946,"score_gpt":0.2703138562332153,"score_spread":0.22014333504020836,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2890755222","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973006,0.00034060553,0.000022656679,0.0001955187,0.00005686361,0.0010698978,0.00064404355,0.000025848796,0.00034392573],"genre_scores_gemma":[0.9987703,0.0000010837625,0.0002144773,0.000006683815,0.0002912243,0.00022343162,0.00029724836,0.0000027747692,0.00019278792],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99839956,0.000081144804,0.000419058,0.00033061687,0.00058698875,0.00018264056],"domain_scores_gemma":[0.99873966,0.00011599363,0.00047185656,0.00015452888,0.00045998674,0.000057952286],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00073653186,0.00014914274,0.00024834223,0.000008294139,0.00008239747,0.00002322889,0.00026465987,0.00019162128,0.0002509435],"category_scores_gemma":[0.00026628628,0.000075822965,0.00008385147,0.00016028772,0.00010223041,0.000082618244,0.000042583593,0.000069521164,0.000010066017],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000602195,0.000091618596,0.000042845677,0.00008994837,0.000099995246,9.971169e-8,0.00009330063,0.0000062634394,0.9962074,0.000029077037,0.000064005,0.0032152203],"study_design_scores_gemma":[0.00044522167,0.00052366295,0.00045522975,0.00013945693,0.00015241183,0.0000017990634,0.00028271714,0.0004101755,0.99478483,0.0023362567,0.00032496316,0.0001432707],"about_ca_topic_score_codex":0.00032667158,"about_ca_topic_score_gemma":0.00007260202,"teacher_disagreement_score":0.0030719496,"about_ca_system_score_codex":0.000045039047,"about_ca_system_score_gemma":0.000051027528,"threshold_uncertainty_score":0.30919707},"labels":[],"label_agreement":null},{"id":"W2891760993","doi":"10.1016/j.foodres.2018.09.018","title":"Influence of conventional and recent extraction technologies on physicochemical properties of bioactive macromolecules from natural sources: A review","year":2018,"lang":"en","type":"review","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":64,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa; Cape Breton University","funders":"","keywords":"Nutraceutical; Biochemical engineering; Extraction (chemistry); Macromolecule; Biotechnology; Health benefits; Chemistry; Nanotechnology; Food science; Biology; Materials science; Traditional medicine; Chromatography; Engineering; Biochemistry; Medicine","score_opus":0.15945380753345403,"score_gpt":0.38512126556544213,"score_spread":0.2256674580319881,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2891760993","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.08376305,0.91431695,1.9688926e-7,0.00033306167,0.00011005222,0.0008322658,0.0005053794,0.000029922781,0.000109109744],"genre_scores_gemma":[0.12172428,0.877659,0.000024738756,0.0000075413964,0.00016782418,0.00020035396,0.00018575747,0.0000024212598,0.000028066175],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99737716,0.0003399456,0.0005844233,0.00045352965,0.0010405986,0.0002043161],"domain_scores_gemma":[0.9981073,0.0003849266,0.000510878,0.00012158418,0.0008400144,0.000035303583],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005886867,0.0002117717,0.00066547043,0.00008507096,0.00007290969,0.000033560853,0.0007848088,0.00021502399,0.00005107544],"category_scores_gemma":[0.0010788691,0.00008288557,0.00019848747,0.00033893075,0.0007192974,0.000107170454,0.00039148948,0.0005581083,0.000020335568],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000104661456,0.00035972093,0.000013563086,0.0089544505,0.00070674735,0.000002467026,0.000031994765,1.9477172e-7,0.06404937,0.0007262337,0.0007074326,0.92434317],"study_design_scores_gemma":[0.00014773716,0.0011892181,0.00008161477,0.12583542,0.000077492376,0.000022827418,0.00017179064,0.000005511921,0.06458702,0.0009230178,0.80661994,0.00033840345],"about_ca_topic_score_codex":0.00009113269,"about_ca_topic_score_gemma":0.000018382616,"teacher_disagreement_score":0.92400473,"about_ca_system_score_codex":0.00011406875,"about_ca_system_score_gemma":0.00006224332,"threshold_uncertainty_score":0.33799756},"labels":[],"label_agreement":null},{"id":"W2896282353","doi":"10.1016/j.apsb.2018.10.002","title":"Intestinal uptake of barley protein-based nanoparticles for β-carotene delivery","year":2018,"lang":"en","type":"article","venue":"Acta Pharmaceutica Sinica B","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":52,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Innovates Bio Solutions","keywords":"Nanoparticle; Chemistry; Caco-2; Ex vivo; In vivo; Small intestine; Biophysics; Absorption (acoustics); Microparticle; Digestion (alchemy); In vitro; Biochemistry; Chromatography; Nanotechnology; Chemical engineering; Materials science; Biotechnology; Biology","score_opus":0.08502009700410125,"score_gpt":0.3119455532406142,"score_spread":0.22692545623651295,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2896282353","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99530005,0.00013265884,0.000015985921,0.002301676,0.00018030104,0.0012253375,0.00008106064,0.00011154618,0.0006513988],"genre_scores_gemma":[0.9970519,0.0000037726827,0.0017826306,0.00040755828,0.000468289,0.00019229084,0.000015605787,0.0000035232315,0.00007443731],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99820703,0.00012377334,0.0005448156,0.00039117975,0.00028714095,0.00044607295],"domain_scores_gemma":[0.9986619,0.000418292,0.00023166342,0.0001543433,0.0003569291,0.00017692398],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006803878,0.00019648684,0.00028999647,0.000018534703,0.00020064092,0.00004064982,0.00055818923,0.00010490683,0.00039409185],"category_scores_gemma":[0.0004251999,0.00008721946,0.00015817276,0.00028733106,0.0003204601,0.00011516351,0.00010395908,0.00012081801,0.000051987445],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003564669,0.00016357895,0.00034687362,0.000030411895,0.000026203184,0.0000011391443,0.000018980136,6.5580844e-7,0.96082103,0.00010280997,0.00064133544,0.037490487],"study_design_scores_gemma":[0.000531181,0.0012865355,0.0024264853,0.000093527124,0.000037238045,0.000004814651,0.000042511652,0.0010676141,0.9076028,0.00014655748,0.086560145,0.00020057372],"about_ca_topic_score_codex":0.000045601926,"about_ca_topic_score_gemma":0.000044416407,"teacher_disagreement_score":0.085918814,"about_ca_system_score_codex":0.000030140938,"about_ca_system_score_gemma":0.00004949887,"threshold_uncertainty_score":0.43150294},"labels":[],"label_agreement":null},{"id":"W2897750210","doi":"10.1016/j.foodchem.2018.10.022","title":"Reduction of off-flavours and the impact on the functionalities of lentil protein isolate by acetone, ethanol, and isopropanol treatments","year":2018,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":64,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Saskatchewan Pulse Growers; Ministry of Agriculture - Saskatchewan","keywords":"Acetone; Ethanol; Chemistry; Chromatography; Reduction (mathematics); Food science; Organic chemistry; Mathematics","score_opus":0.01734446263264252,"score_gpt":0.21986154256914722,"score_spread":0.2025170799365047,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2897750210","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965959,0.0008372819,1.4727341e-7,0.0008463714,0.000028081651,0.0003372259,0.00012144627,0.0000127636395,0.0012207874],"genre_scores_gemma":[0.9987365,0.000031855678,0.0000022138804,0.000006810792,0.00012828737,0.000050350995,0.000009082387,0.0000011683113,0.0010337086],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993246,0.000060867715,0.00016892186,0.00016443814,0.00016351805,0.000117646756],"domain_scores_gemma":[0.99958175,0.00005920457,0.00017941906,0.000090721354,0.00006127753,0.00002760552],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020913352,0.00011610291,0.00015412807,0.0000027987019,0.00012862326,0.000020123365,0.00012497207,0.00008027211,0.00008156423],"category_scores_gemma":[0.000034935914,0.000031159587,0.000056508587,0.00007739899,0.0005086858,0.000042449185,0.000049165687,0.00007651022,0.000001325343],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00023687001,0.000044230863,0.00007889126,0.000019644884,0.00007920163,3.9261355e-8,0.00012594272,9.969251e-8,0.9963328,0.000038127044,0.00036007102,0.0026840325],"study_design_scores_gemma":[0.00027957393,0.00073274685,0.00066489604,0.000058525384,0.000015224837,0.00001084539,0.00064746314,0.0000092213995,0.9967585,0.0005413796,0.0002198686,0.00006175235],"about_ca_topic_score_codex":0.00017481466,"about_ca_topic_score_gemma":0.0000028775487,"teacher_disagreement_score":0.0026222803,"about_ca_system_score_codex":0.00001537651,"about_ca_system_score_gemma":0.0000076196848,"threshold_uncertainty_score":0.18742739},"labels":[],"label_agreement":null},{"id":"W2898633543","doi":"10.3390/molecules23112808","title":"Effect of In Vitro Digestion on Water-in-Oil-in-Water Emulsions Containing Anthocyanins from Grape Skin Powder","year":2018,"lang":"en","type":"article","venue":"Molecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":35,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Greo; University of Guelph; Agriculture and Agri-Food Canada","funders":"National Natural Science Foundation of China","keywords":"Food science; Chemistry; In vitro; Digestion (alchemy); Grape seed; Emulsion; Chromatography; Biochemistry","score_opus":0.011420228389011444,"score_gpt":0.23444849332816872,"score_spread":0.22302826493915728,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2898633543","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986656,0.000039417326,0.0000012487548,0.00029486907,0.00014897803,0.00019497551,0.00001660478,0.000021831882,0.00061648653],"genre_scores_gemma":[0.99969566,0.0000044279327,0.000014665172,0.0000549318,0.00010696254,0.00003761561,0.00006130503,0.000001810112,0.000022648006],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985602,0.0003814192,0.00028086736,0.000293022,0.00016561424,0.0003188795],"domain_scores_gemma":[0.99965584,0.00016846343,0.00004132052,0.000078102756,0.000019855948,0.000036388632],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039261495,0.00014535518,0.00026494957,0.000050380288,0.000051822655,0.000022292455,0.00018856782,0.00011654776,0.000053214124],"category_scores_gemma":[0.000049584298,0.00004662884,0.000056912842,0.0001367095,0.00006492004,0.00005649091,0.00007257051,0.00012411228,0.000060406866],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00029154442,0.00005851589,0.006736992,0.0000051528586,0.0000037190505,0.000019376292,0.00040461565,0.0000066555426,0.9744187,0.000016301094,0.000003035093,0.018035414],"study_design_scores_gemma":[0.0003743839,0.0010611955,0.04596886,0.000134377,0.0000026203245,0.0000010485759,0.00008439069,0.00009053619,0.9518188,0.000115331335,0.0002277073,0.00012072658],"about_ca_topic_score_codex":0.003375584,"about_ca_topic_score_gemma":0.0026558968,"teacher_disagreement_score":0.03923187,"about_ca_system_score_codex":0.000043207296,"about_ca_system_score_gemma":0.0000017529902,"threshold_uncertainty_score":0.51028955},"labels":[],"label_agreement":null},{"id":"W2898918041","doi":"10.1016/j.ijbiomac.2018.10.211","title":"Interaction of oil bodies proteins with phospholipid bilayers: A molecular level elucidation as revealed by infrared spectroscopy","year":2018,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":34,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"PROTEO; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Phospholipid; Fourier transform infrared spectroscopy; Infrared spectroscopy; Protein secondary structure; Molecule; Membrane; Denaturation (fissile materials); Crystallography; Spectroscopy; Phosphatidylcholine; Biophysics; Organic chemistry; Chemical engineering; Biochemistry; Nuclear chemistry","score_opus":0.028322327787069505,"score_gpt":0.27608771457788883,"score_spread":0.24776538679081933,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2898918041","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9946491,0.00026293474,0.0007750602,0.0011429613,0.00035901868,0.00014991978,0.000097308635,0.000023987563,0.002539713],"genre_scores_gemma":[0.9968123,0.000111474204,0.0022130671,0.00025736165,0.00042431854,0.0000155392,0.000040490624,0.0000026216953,0.0001228685],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998045,0.00018858993,0.00068586075,0.0002576835,0.00060644903,0.00021639974],"domain_scores_gemma":[0.99778825,0.00011185984,0.000952691,0.000074350275,0.0009780768,0.00009476583],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039110178,0.00020472641,0.00033318572,0.000056738223,0.00006844746,0.000086804066,0.00069866225,0.00014045651,0.0003094921],"category_scores_gemma":[0.0003788169,0.00007966173,0.00016121106,0.00015862264,0.0002690777,0.00022261338,0.00011130629,0.00020898254,0.00002672356],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010161916,0.00019719671,0.0018970561,0.0000049415694,0.00015826672,0.00004367037,0.00007495176,0.0000016038058,0.9837023,0.00021981627,0.00042803914,0.012255958],"study_design_scores_gemma":[0.0005278179,0.0045044282,0.0040000468,0.00025678406,0.000016508486,0.00034739816,0.00031096252,0.000012633738,0.9806452,0.0014455868,0.0077276286,0.00020500013],"about_ca_topic_score_codex":0.00014908124,"about_ca_topic_score_gemma":0.000033751225,"teacher_disagreement_score":0.012050957,"about_ca_system_score_codex":0.000095973024,"about_ca_system_score_gemma":0.000030846382,"threshold_uncertainty_score":0.33887216},"labels":[],"label_agreement":null},{"id":"W2900664883","doi":"10.1002/jsfa.9483","title":"Protein matrices ensure safe and functional delivery of rosmarinic acid from marjoram (<i>Origanum majorana</i>) extracts","year":2018,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Greo; University of Guelph","funders":"Fundación Alfonso Martín Escudero","keywords":"Origanum; Chemistry; Casein; Food science; Soy protein; Bovine milk; Emulsion; Micelle; Chromatography; Biochemistry; Essential oil; Organic chemistry","score_opus":0.014728959403304882,"score_gpt":0.19482056698109024,"score_spread":0.18009160757778536,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2900664883","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961063,0.0020785562,0.0000014651192,0.00088294037,0.00036523998,0.0002041905,0.000054341737,0.0000049040714,0.00030201094],"genre_scores_gemma":[0.99901205,0.00005953314,0.00024235652,0.000028305089,0.0005656205,0.0000015979717,9.605773e-7,7.1209627e-7,0.000088838824],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99832284,0.00007935611,0.0004579185,0.00021647173,0.00072194246,0.00020144739],"domain_scores_gemma":[0.9983301,0.00006748812,0.00084788393,0.00007851358,0.00055212603,0.00012388191],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000725455,0.00014565761,0.00029039555,0.000028927901,0.00031284324,0.00008440001,0.00055348634,0.00011062432,0.000031528893],"category_scores_gemma":[0.0001144002,0.00004105207,0.000118576434,0.0006085337,0.0006531444,0.0004390073,0.00020155568,0.0002083099,0.0000011940217],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006117797,0.00005290453,0.00060405623,0.000013334452,0.000024394936,8.259098e-7,0.000085778185,0.0000013323927,0.9936745,0.00010657334,0.00034719537,0.0050279167],"study_design_scores_gemma":[0.00024108059,0.0012790665,0.16033347,0.0002623769,0.000037270976,0.0001021482,0.00058891345,0.0000070286915,0.83454907,0.0017483806,0.00072010746,0.0001310771],"about_ca_topic_score_codex":0.00009397034,"about_ca_topic_score_gemma":0.0001172261,"teacher_disagreement_score":0.1597294,"about_ca_system_score_codex":0.00001802745,"about_ca_system_score_gemma":0.000053633892,"threshold_uncertainty_score":0.24065377},"labels":[],"label_agreement":null},{"id":"W2902777116","doi":"10.1039/c8ra07912a","title":"Effects of acylation and glycation treatments on physicochemical and gelation properties of rapeseed protein isolate","year":2018,"lang":"en","type":"article","venue":"RSC Advances","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":56,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto; Toronto Public Health","funders":"Priority Academic Program Development of Jiangsu Higher Education Institutions; National Natural Science Foundation of China","keywords":"Acylation; Glycation; Rapeseed; Chemistry; Lysine; Organic chemistry; Biochemistry; Food science; Amino acid; Catalysis; Receptor","score_opus":0.013654259752434283,"score_gpt":0.22139664001636034,"score_spread":0.20774238026392605,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2902777116","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99837625,0.0009240297,0.0000098244955,0.00005385873,0.000022185824,0.0005039348,0.0000022262607,0.0000130851395,0.000094593845],"genre_scores_gemma":[0.99974066,0.000031868367,0.00008297847,0.0000041984395,0.000068238405,0.000034481454,0.0000031063548,5.7516087e-7,0.00003387659],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995313,0.00004075547,0.00012586809,0.00013467087,0.0001024037,0.00006496726],"domain_scores_gemma":[0.9997322,0.00004081124,0.00013446502,0.000026096488,0.000049095834,0.000017315635],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005250442,0.00006798408,0.00011439498,0.000008184462,0.000050532046,0.000007181141,0.000037371887,0.000037156067,0.0000017857741],"category_scores_gemma":[0.00004121669,0.000025933245,0.000013988948,0.000073873816,0.00010394381,0.00017355649,0.000016747192,0.00002108408,0.0000014767525],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000096215,0.000041905558,0.0008572678,0.0000612116,0.000007056619,3.5328735e-8,0.00011952779,3.9639775e-7,0.94702417,0.000088744026,3.9928017e-7,0.051703084],"study_design_scores_gemma":[0.00017821703,0.00085248315,0.03013457,0.00017605508,0.0000074232553,3.8410752e-7,0.000034015018,0.00012167911,0.96779925,0.0005645013,0.000079887504,0.00005153982],"about_ca_topic_score_codex":0.000024814914,"about_ca_topic_score_gemma":0.000010367691,"teacher_disagreement_score":0.051651545,"about_ca_system_score_codex":0.000008253325,"about_ca_system_score_gemma":0.0000017788548,"threshold_uncertainty_score":0.1057527},"labels":[],"label_agreement":null},{"id":"W2903717690","doi":"","title":"Interaction between β-lactoglobulin and structurally different heteroexopolysaccharides investigated by solution scattering and analytical ultracentrifugation study","year":2017,"lang":"en","type":"article","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Analytical Ultracentrifugation; Ultracentrifuge; Chemistry; Chromatography; Beta-lactoglobulin; Statistical physics; Chemical physics; Physics; Whey protein","score_opus":0.049010856571244224,"score_gpt":0.27940014300631993,"score_spread":0.23038928643507572,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2903717690","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99783856,0.000028049502,0.000015103592,0.0015095462,0.0000906127,0.00040856734,0.000016282076,0.0000549645,0.00003833725],"genre_scores_gemma":[0.99975455,0.000008981364,0.000014459246,0.000023729343,0.00011935961,0.000010134464,0.00002421485,9.726963e-7,0.000043609583],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9989858,0.00009097086,0.00024607708,0.0003256659,0.00016987434,0.00018157282],"domain_scores_gemma":[0.9995089,0.00006884655,0.00017474117,0.00008674825,0.000033828102,0.00012692186],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017075209,0.00014830845,0.0002018928,0.000012160925,0.000482592,0.0004874012,0.00016501601,0.00007338867,0.000046014207],"category_scores_gemma":[0.00009020241,0.000057770063,0.00002269708,0.00002918705,0.00011724593,0.00041850383,0.0001405175,0.000116059025,0.0000034174352],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000019220819,0.000028184519,0.5939599,0.0000057156303,0.000027767535,6.2979296e-7,0.000093027156,1.9269362e-7,0.3777547,0.000010640772,0.00003828138,0.028061697],"study_design_scores_gemma":[0.00022989229,0.00042541925,0.9788505,0.000024150762,0.000024767525,0.000005749521,0.0004471889,0.0006073532,0.019064695,0.00012374885,0.000042464402,0.00015407492],"about_ca_topic_score_codex":0.0013448386,"about_ca_topic_score_gemma":0.0007076304,"teacher_disagreement_score":0.38489056,"about_ca_system_score_codex":0.000033970508,"about_ca_system_score_gemma":0.0000014819383,"threshold_uncertainty_score":0.4700021},"labels":[],"label_agreement":null},{"id":"W2905709404","doi":"","title":"PROPERTIES OF AQUEOUS-ALCOHOL-WASHED PROTEIN CONCENTRATES PREPARED FROM AIR-CLASSIFIED PEA PROTEIN AND OTHER AIR-CLASSIFIED PULSE PROTEIN FRACTIONS","year":2018,"lang":"en","type":"dissertation","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Pea protein; Aqueous solution; Alcohol; Chemistry; Chromatography; Biochemistry; Organic chemistry","score_opus":0.04766206422105365,"score_gpt":0.24978936961083026,"score_spread":0.2021273053897766,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2905709404","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9701788,0.0012612094,0.000004962154,0.00042999926,0.00031135348,0.011045229,0.0004879854,0.00043951184,0.015840951],"genre_scores_gemma":[0.96096843,0.000012191375,0.0004876486,0.0000756162,0.00056133256,0.0041184328,0.0007796392,0.000028888426,0.03296781],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99444956,0.0005951237,0.0015174584,0.0015763093,0.0010182738,0.0008432585],"domain_scores_gemma":[0.9970493,0.000077871446,0.0014350489,0.00048098402,0.0006530943,0.00030375595],"candidate_categories":["metaepi_narrow","insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0005310101,0.0010124444,0.0012792301,0.000085523505,0.00059931586,0.00022429586,0.0009064609,0.0012553657,0.0013889405],"category_scores_gemma":[0.0003173574,0.00044374054,0.00032189785,0.00048769548,0.00049376715,0.000528855,0.0001471965,0.0006572392,0.00011814008],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010136479,0.00035005965,0.00008250942,0.00035857776,0.0002570982,0.0000050359927,0.0008873466,6.261076e-7,0.990643,0.00041205678,0.00042487818,0.005565162],"study_design_scores_gemma":[0.00079117285,0.0009856555,0.0015474054,0.0026628806,0.00010092595,0.0000049527,0.0061088703,0.00016550168,0.97350425,0.0013575499,0.011579828,0.0011910264],"about_ca_topic_score_codex":0.013222062,"about_ca_topic_score_gemma":0.01904324,"teacher_disagreement_score":0.017138772,"about_ca_system_score_codex":0.0001525237,"about_ca_system_score_gemma":0.00020426275,"threshold_uncertainty_score":0.99980146},"labels":[],"label_agreement":null},{"id":"W2908246995","doi":"10.1016/j.jfoodeng.2018.12.017","title":"Modeling the influence of effective oil volume fraction and droplet repulsive interaction on nanoemulsion gelation","year":2019,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Canada Foundation for Innovation","keywords":"Volume fraction; Volume (thermodynamics); Chemistry; Debye length; Thermodynamics; Dynamic mechanical analysis; Chemical engineering; Materials science; Analytical Chemistry (journal); Chromatography; Ion; Physical chemistry; Organic chemistry; Physics","score_opus":0.007080212376745281,"score_gpt":0.1962352543083457,"score_spread":0.18915504193160043,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2908246995","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992507,0.000112510694,0.00016772117,0.00009118295,0.0002408466,0.00009614727,0.0000013417207,0.00000809212,0.00003145824],"genre_scores_gemma":[0.9997836,0.000024292282,0.000040166597,0.000008276478,0.00013166985,0.000002941531,5.6723474e-7,0.0000010466249,0.000007451301],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9993718,0.00003986114,0.00025223804,0.00007747609,0.00018461724,0.00007395112],"domain_scores_gemma":[0.9994569,0.00014048042,0.00022626019,0.000036231322,0.00011565616,0.000024462355],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031300267,0.00007114163,0.00013383265,0.00002762023,0.000037416856,0.000020670908,0.000078193545,0.000053090644,0.0000047055355],"category_scores_gemma":[0.00012884487,0.000026905385,0.000051360108,0.00009820684,0.0000054791403,0.00029589795,0.000018885099,0.00020435995,0.0000029095095],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000040163028,0.000008997317,0.00043940463,0.000015862419,0.000016980033,3.3740068e-7,0.000087272056,0.37284163,0.61232203,0.000017382772,0.000001413088,0.014208534],"study_design_scores_gemma":[0.00067106006,0.0070971726,0.18877155,0.0020284809,0.000057030873,0.00023724335,0.00095709646,0.6819831,0.11649827,0.00020737597,0.0011116188,0.00038000187],"about_ca_topic_score_codex":0.000029780831,"about_ca_topic_score_gemma":0.0000047384474,"teacher_disagreement_score":0.49582374,"about_ca_system_score_codex":0.000056727527,"about_ca_system_score_gemma":0.0000022931981,"threshold_uncertainty_score":0.109716974},"labels":[],"label_agreement":null},{"id":"W2909174012","doi":"10.3390/foods8010039","title":"Effect of Soluble Solids and High Pressure Treatment on Rheological Properties of Protein Enriched Mango Puree","year":2019,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Rheology; Food science; Chemistry; Brix; Viscosity; Whey protein; Apparent viscosity; High pressure; Total dissolved solids; Materials science; Composite material; Sugar; Thermodynamics","score_opus":0.019617516398398798,"score_gpt":0.21871652393312346,"score_spread":0.19909900753472468,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2909174012","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99661374,0.00082695304,4.5386975e-7,0.00016648839,0.00008332226,0.0014714194,0.0000123298105,0.000033755576,0.0007915531],"genre_scores_gemma":[0.9980539,0.000008142809,0.000021815393,0.000007538502,0.000061533596,0.0001492283,0.0000048763436,0.0000012180766,0.0016917473],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989251,0.00023047232,0.00020867755,0.00025006753,0.00019861542,0.00018706382],"domain_scores_gemma":[0.99961793,0.00007937478,0.0001225654,0.0001068165,0.000030469739,0.000042810752],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002755596,0.00015653779,0.00037982524,0.0000109078355,0.000039287002,0.000012686246,0.00017532273,0.00013764379,0.0000952153],"category_scores_gemma":[0.000039671075,0.00004536183,0.00007550912,0.00008502414,0.00008113094,0.00004303086,0.00007928936,0.000060982307,0.000016118516],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00040522448,0.00013178894,0.0038951826,0.00016632055,0.00005870668,8.045633e-7,0.000060719132,0.000006618123,0.9786592,0.00079070654,0.00001813618,0.015806578],"study_design_scores_gemma":[0.000610116,0.027819552,0.009753238,0.00012553802,0.00002841351,0.000003194399,0.000029258044,0.00007327606,0.9593958,0.00012856683,0.0018868886,0.00014611424],"about_ca_topic_score_codex":0.00031395673,"about_ca_topic_score_gemma":0.000030777515,"teacher_disagreement_score":0.027687762,"about_ca_system_score_codex":0.0000125832685,"about_ca_system_score_gemma":0.0000045590705,"threshold_uncertainty_score":0.18498018},"labels":[],"label_agreement":null},{"id":"W2910370043","doi":"10.1016/j.foodchem.2019.01.031","title":"Functional properties of navy bean (Phaseolus vulgaris) protein concentrates obtained by pneumatic tribo-electrostatic separation","year":2019,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":85,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Waterloo; McMaster University","funders":"Natural Sciences and Engineering Research Council of Canada; Mitacs; Howard University; Ontario Centres of Excellence","keywords":"Phaseolus; Fractionation; Solubility; Chemistry; Chromatography; Emulsion; Protein purification; Food science; Chemical engineering; Botany; Biochemistry; Organic chemistry; Biology","score_opus":0.01587892318525082,"score_gpt":0.1993970889418802,"score_spread":0.18351816575662938,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2910370043","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970961,0.00063538895,0.000006002658,0.0002102644,0.00005310176,0.0007182851,0.00007578418,0.000068512694,0.0011365603],"genre_scores_gemma":[0.9974507,0.000002959143,0.0000095289615,0.00002117003,0.00007225508,0.00012174244,0.00023630752,0.000002167184,0.0020831453],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998676,0.000052618252,0.0003767995,0.00028637663,0.0003359046,0.00027232143],"domain_scores_gemma":[0.99944746,0.0000373695,0.00023904437,0.0000972933,0.00011144927,0.00006739441],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015538976,0.00017601537,0.00025473145,0.0000041369512,0.00008419031,0.00004470011,0.00020988291,0.00012884695,0.0004815197],"category_scores_gemma":[0.000056961,0.00007816601,0.000077416735,0.00015542583,0.000052642397,0.000113358336,0.00003477517,0.00013225354,0.000049161354],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000081220576,0.00009710905,0.0001664002,0.0002109831,0.00003731599,2.384786e-7,0.000053929434,0.000004228108,0.9983011,0.00003290722,0.0005551985,0.0004593549],"study_design_scores_gemma":[0.0003487948,0.00058598275,0.00008683959,0.00013451221,0.000009205511,0.000006204003,0.00026567827,0.00021624965,0.9971748,0.0001219741,0.0008688859,0.00018085317],"about_ca_topic_score_codex":0.000042555235,"about_ca_topic_score_gemma":0.0000070647475,"teacher_disagreement_score":0.0011262944,"about_ca_system_score_codex":0.0000620269,"about_ca_system_score_gemma":0.00003473718,"threshold_uncertainty_score":0.5272303},"labels":[],"label_agreement":null},{"id":"W2911407831","doi":"10.1039/c8tb03074j","title":"Development of dual-component protein microparticles in all-aqueous systems for biomedical applications","year":2019,"lang":"en","type":"article","venue":"Journal of Materials Chemistry B","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto; Toronto Public Health","funders":"University of Hong Kong; Research Grants Council, University Grants Committee; China Postdoctoral Science Foundation; National Natural Science Foundation of China","keywords":"Drug delivery; Component (thermodynamics); Emulsion; Materials science; Dual (grammatical number); Nanotechnology; Tissue engineering; Aqueous solution; Biomedical engineering; Chemical engineering; Chemistry; Engineering; Organic chemistry; Physics","score_opus":0.02929993745398838,"score_gpt":0.2474562576913484,"score_spread":0.21815632023736004,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2911407831","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998737,0.00023061577,0.000017028093,0.00018265059,0.0001144841,0.0006533089,0.000034539156,0.0000061077917,0.000024302042],"genre_scores_gemma":[0.99874264,0.0000051741586,0.00082977326,0.000005210404,0.0002221673,0.00011169765,0.000016186641,0.0000012711338,0.00006589207],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99863625,0.000035422538,0.00083433074,0.0001144842,0.00022369092,0.00015584593],"domain_scores_gemma":[0.99919045,0.000043286567,0.00054136565,0.000054042546,0.00009451251,0.0000763271],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00077048305,0.00008878221,0.00029220697,0.00000956225,0.000022752718,0.00003081498,0.00021382624,0.00007667444,0.00008014587],"category_scores_gemma":[0.000028208884,0.00003781871,0.000046621873,0.000060478164,0.00002566634,0.000038477254,0.000041381674,0.00004735029,0.000008967489],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000087821325,0.00013094053,0.000046060868,0.00030283406,0.00001835891,0.0000024787946,0.000041098676,0.0000032314435,0.9986212,0.000019358358,0.00003315688,0.0006934078],"study_design_scores_gemma":[0.00024182307,0.000052817726,0.00035382336,0.00022852552,0.000004645904,0.000035349018,0.00013311613,0.0000049854307,0.9660705,0.0000390505,0.03275676,0.000078611054],"about_ca_topic_score_codex":0.000011821942,"about_ca_topic_score_gemma":0.0000012253341,"teacher_disagreement_score":0.032723602,"about_ca_system_score_codex":0.000057927246,"about_ca_system_score_gemma":0.00003787769,"threshold_uncertainty_score":0.15422022},"labels":[],"label_agreement":null},{"id":"W2913658628","doi":"10.1016/j.foodchem.2019.01.122","title":"Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing conditions","year":2019,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":44,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Pectin; Coacervate; Pea protein; Chemistry; Biopolymer; Saponification; Mixing (physics); Chromatography; Food science; Organic chemistry; Polymer","score_opus":0.022729986494434324,"score_gpt":0.22719286490641627,"score_spread":0.20446287841198194,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2913658628","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965721,0.000011551739,0.000008512231,0.00063625444,0.000019487767,0.0006396883,0.00004680987,0.000043558633,0.0020220657],"genre_scores_gemma":[0.99932873,3.9543212e-7,0.00000610572,0.00004546506,0.00008200868,0.000103192964,0.000077540055,0.0000018988746,0.0003546315],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991927,0.000103167324,0.00015927589,0.00019077408,0.00018671858,0.00016732843],"domain_scores_gemma":[0.99945456,0.00020074898,0.00015579208,0.00011542605,0.000036926915,0.000036534522],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019473382,0.00013803918,0.00017667431,0.0000031873064,0.00009907883,0.00002990914,0.00020062347,0.000076094126,0.00034104916],"category_scores_gemma":[0.00002013538,0.00004277853,0.00005699983,0.000096215685,0.000046626203,0.00003360707,0.000038382048,0.00013469497,0.0000133571975],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009995744,0.000040847244,0.00037695942,0.00008294887,0.000027930739,2.821711e-7,0.000027736402,0.00002404093,0.9990518,0.00012709686,0.000038056332,0.00010235566],"study_design_scores_gemma":[0.00027738325,0.0015661371,0.0036689213,0.00016632576,0.000011141898,0.0000070917577,0.00020458944,0.00023543408,0.9934061,0.00019077334,0.00014661656,0.00011947649],"about_ca_topic_score_codex":0.000030425068,"about_ca_topic_score_gemma":0.000024322322,"teacher_disagreement_score":0.005645679,"about_ca_system_score_codex":0.000039114188,"about_ca_system_score_gemma":0.000005620647,"threshold_uncertainty_score":0.37342492},"labels":[],"label_agreement":null},{"id":"W2914182449","doi":"10.1016/j.colsurfb.2019.02.020","title":"Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability","year":2019,"lang":"en","type":"article","venue":"Colloids and Surfaces B Biointerfaces","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":108,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"National Natural Science Foundation of China","keywords":"Emulsion; Soy protein; Chemistry; Adsorption; Hydrolysis; Pea protein; Hydrolysate; Chromatography; Rheology; Papain; Monoglyceride; Chemical engineering; Organic chemistry; Enzyme; Food science; Materials science","score_opus":0.02653303260187125,"score_gpt":0.23199410845193336,"score_spread":0.2054610758500621,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2914182449","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9942524,0.0038685836,2.1917299e-7,0.0005962865,0.00010386978,0.000858308,0.000079469406,0.000034251003,0.00020662797],"genre_scores_gemma":[0.9990213,0.00034546945,0.000011753871,0.000013615401,0.000018891436,0.00004090657,0.0000048127645,0.000004107492,0.0005391623],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980915,0.0002634095,0.00047523738,0.0005704722,0.00022246111,0.00037689897],"domain_scores_gemma":[0.9993573,0.00017991498,0.00013904682,0.00016783667,0.00005937914,0.000096522526],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00052719173,0.00033159202,0.0004967765,0.000036488298,0.00022505189,0.00015732468,0.00025948125,0.00014526444,0.00015576021],"category_scores_gemma":[0.000055869787,0.00010023248,0.00008311623,0.00013590533,0.0004557489,0.00022976761,0.0006081069,0.00020172307,0.000015579904],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006117559,0.000071433315,0.16825747,0.00007111004,0.000030806204,4.6402795e-7,0.0014414599,0.000043430773,0.82334703,0.0000027458445,0.00001396415,0.006108344],"study_design_scores_gemma":[0.000613622,0.003406773,0.09345563,0.0004796112,0.000013347414,0.000016195212,0.002746527,0.0013527755,0.8970638,0.000067587134,0.0003974287,0.0003867041],"about_ca_topic_score_codex":0.0024720537,"about_ca_topic_score_gemma":0.0031127848,"teacher_disagreement_score":0.07480185,"about_ca_system_score_codex":0.000071776725,"about_ca_system_score_gemma":0.000007598464,"threshold_uncertainty_score":0.4087362},"labels":[],"label_agreement":null},{"id":"W2918086056","doi":"10.1002/cjce.23481","title":"Formation and stability of water‐in‐oil nano‐emulsions with mixed surfactant using in‐situ combined condensation‐dispersion method","year":2019,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Petroleum Technology Research Centre; University of Regina","funders":"University of Regina","keywords":"Ostwald ripening; Dispersity; Homogenization (climate); Emulsion; Chemical engineering; Pulmonary surfactant; Dispersion (optics); Materials science; Kinetic energy; Chemistry; Thermodynamics; Nanotechnology","score_opus":0.01832392891252876,"score_gpt":0.1957963729409063,"score_spread":0.17747244402837753,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2918086056","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994903,0.00005923815,0.000021675878,0.0002820132,0.00004811392,0.00007633543,0.0000032337216,0.0000019812987,0.00001711383],"genre_scores_gemma":[0.99966437,9.634192e-7,0.00031252037,0.0000056160125,0.000012239659,5.5600833e-7,0.0000018187512,8.764527e-7,0.0000010662301],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99937916,0.000042805088,0.0002595722,0.000057805904,0.00011295515,0.0001477227],"domain_scores_gemma":[0.9996367,0.00010062646,0.00007625248,0.00003493627,0.00005691819,0.00009454477],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005472348,0.00006415235,0.0001694361,0.00002957211,0.000023372897,0.000015940479,0.00011150999,0.0000493929,0.000015132026],"category_scores_gemma":[0.00004833463,0.000022070128,0.00002510711,0.00011744481,0.000022949962,0.000119646276,0.000012188673,0.00013512227,3.1592248e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000018342578,0.000003901817,0.0020454954,0.000022312484,0.0000039477472,0.0000016419577,0.00029555504,0.0012349883,0.9959728,0.000034002784,2.5069443e-7,0.00036672704],"study_design_scores_gemma":[0.00028762803,0.000072351046,0.003008651,0.0001849154,0.000005354171,0.000046892117,0.00020539445,0.01051794,0.9855359,0.000045968343,0.00001630978,0.00007265204],"about_ca_topic_score_codex":0.0025949487,"about_ca_topic_score_gemma":0.0041558645,"teacher_disagreement_score":0.010436891,"about_ca_system_score_codex":0.0001368093,"about_ca_system_score_gemma":0.000025367233,"threshold_uncertainty_score":0.39228034},"labels":[],"label_agreement":null},{"id":"W2920933400","doi":"10.3168/jds.2018-15902","title":"Effect of pH adjustment on the composition and rennet-gelation properties of milk concentrates made from ultrafiltration and reverse osmosis","year":2019,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Fonds de recherche du Québec – Nature et technologies; Centers for Disease Control and Prevention; Novalait; Canadian Dairy Commission","keywords":"Rennet; Chemistry; Coagulation; Casein; Reverse osmosis; Ultrafiltration (renal); Chromatography; Hydrolysis; Skimmed milk; Rheology; Syneresis; Food science; Micelle; Aqueous solution; Organic chemistry; Membrane; Biochemistry; Materials science","score_opus":0.017583946222632516,"score_gpt":0.21209919398490937,"score_spread":0.19451524776227685,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2920933400","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99849457,0.00065341726,0.0000013538299,0.00041006386,0.00012868247,0.00025259724,0.000007664081,0.0000019817378,0.00004965462],"genre_scores_gemma":[0.9998178,0.00007253014,0.000029933948,0.000024403273,0.00004482229,0.0000013057706,9.512721e-7,2.8737708e-7,0.000007967361],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990944,0.00013620919,0.00025173687,0.00010324547,0.00033780996,0.00007658282],"domain_scores_gemma":[0.99925107,0.00020948132,0.0003743052,0.00004052067,0.00009046617,0.000034149805],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00094458077,0.0000611914,0.00014660832,0.000014911029,0.000078479694,0.000028633734,0.00014884246,0.000028494955,0.0000144527585],"category_scores_gemma":[0.00006534559,0.000018447445,0.000027749236,0.00013799609,0.00023046638,0.00029209687,0.00001932626,0.00006730161,0.0000010377913],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010992603,0.000016552436,0.016223378,0.000014142179,0.000005633898,1.3875888e-7,0.0002084605,0.000022104978,0.980256,0.000051001232,0.000018329107,0.0030743075],"study_design_scores_gemma":[0.0001770455,0.0018339041,0.17647062,0.00029988989,0.00001296549,0.000007789276,0.00026956084,0.0002922833,0.8205379,0.00004259271,0.000015894037,0.00003955537],"about_ca_topic_score_codex":0.000077033976,"about_ca_topic_score_gemma":0.0000037723141,"teacher_disagreement_score":0.16024725,"about_ca_system_score_codex":0.0000199156,"about_ca_system_score_gemma":0.000011051451,"threshold_uncertainty_score":0.08491629},"labels":[],"label_agreement":null},{"id":"W2924742804","doi":"10.1016/j.ijbiomac.2019.03.203","title":"Electrosprayed octenyl succinic anhydride starch capsules for rosemary essential oil encapsulation","year":2019,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":66,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Succinic anhydride; Emulsion; Creaming; Starch; Chemistry; Ethanol; Zeta potential; Essential oil; Modified starch; Chromatography; Fourier transform infrared spectroscopy; Chemical engineering; Organic chemistry; Nanoparticle","score_opus":0.016075419207113403,"score_gpt":0.2603257964059743,"score_spread":0.2442503771988609,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2924742804","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9960839,0.00046020607,0.0002520577,0.0015222003,0.0010846987,0.00019557228,0.000110700996,0.000030775882,0.00025987637],"genre_scores_gemma":[0.9976743,0.000162315,0.00063257065,0.0002370447,0.0010518007,0.000014660599,0.00011784804,0.0000025374698,0.00010690789],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.997953,0.00017409201,0.0007254396,0.00029528807,0.00053400267,0.00031819136],"domain_scores_gemma":[0.9981952,0.00040359842,0.00058448943,0.00006559947,0.0006478103,0.00010330721],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00067339855,0.00019548356,0.00035087555,0.00005034087,0.00007555225,0.00012379963,0.00088326196,0.00018431465,0.00028394102],"category_scores_gemma":[0.00030588504,0.0000790958,0.00034427896,0.00012425124,0.00007024453,0.00018699431,0.00011758837,0.00021745631,0.000042758664],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005141202,0.00012579521,0.006372145,0.0000062365903,0.00011374058,0.00002457212,0.000021826198,0.000021628364,0.96638966,0.0009644366,0.00009396976,0.025351873],"study_design_scores_gemma":[0.0041817515,0.011715888,0.14769606,0.00040141895,0.0000789311,0.0011553881,0.0006810247,0.00097599317,0.7696665,0.017166134,0.044926193,0.0013547055],"about_ca_topic_score_codex":0.000059305163,"about_ca_topic_score_gemma":0.00003453753,"teacher_disagreement_score":0.19672315,"about_ca_system_score_codex":0.000094197014,"about_ca_system_score_gemma":0.000031335956,"threshold_uncertainty_score":0.32254332},"labels":[],"label_agreement":null},{"id":"W2938571953","doi":"10.1016/j.lwt.2019.04.012","title":"Effect of oil phase properties on peptide release from water-in-oil-in-water emulsions in gastrointestinal conditions","year":2019,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Lipase; Emulsion; Food science; Peptide; Hydrolysate; Chromatography; Mineral oil; Linseed oil; Biochemistry; Enzyme; Hydrolysis; Organic chemistry","score_opus":0.016376880957261447,"score_gpt":0.2373927227377781,"score_spread":0.22101584178051664,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2938571953","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998191,0.000019735544,6.316172e-8,0.00041622907,0.00006580289,0.00018583391,0.000045439458,0.000021995995,0.0010539251],"genre_scores_gemma":[0.9990125,0.000001984848,0.000009493631,0.000031950884,0.000051330375,0.000072935465,0.00007985036,0.0000013337578,0.00073864247],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987663,0.00025060386,0.00028681432,0.00025339585,0.00015083585,0.0002920193],"domain_scores_gemma":[0.99965805,0.00014854642,0.000037600636,0.000090902206,0.00001724656,0.000047637994],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017247249,0.00012962673,0.00024665124,0.0000333632,0.00003341002,0.000017701726,0.00018350485,0.000047646234,0.00037819656],"category_scores_gemma":[0.000060705,0.00003776432,0.000057747566,0.00009127295,0.000043660566,0.00008201765,0.00005731796,0.00016325025,0.00039449133],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021896858,0.00019529245,0.017565116,0.000029487022,0.0000019039661,0.000028702214,0.00015159589,0.00004640137,0.97885174,0.0000073161254,0.000020337508,0.0028831328],"study_design_scores_gemma":[0.0015269052,0.0025836092,0.016029889,0.0013450689,0.0000039934603,0.000012110233,0.00018862225,0.00026895257,0.97735834,0.00008210281,0.00041611603,0.00018426099],"about_ca_topic_score_codex":0.0029051597,"about_ca_topic_score_gemma":0.0016949519,"teacher_disagreement_score":0.002698872,"about_ca_system_score_codex":0.000040250332,"about_ca_system_score_gemma":0.0000014968753,"threshold_uncertainty_score":0.50705194},"labels":[],"label_agreement":null},{"id":"W2939092224","doi":"10.3168/jds.2018-15943","title":"Invited review: Understanding the behavior of caseins in milk concentrates","year":2019,"lang":"en","type":"review","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":119,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Parmalat (Canada); University of Guelph; Ministry of Agriculture, Food and Rural Affairs","funders":"","keywords":"Micelle; Casein; Chemistry; Rheology; Colloid; Food science; Chemical engineering; Materials science; Organic chemistry","score_opus":0.20468559418215593,"score_gpt":0.3536709017002641,"score_spread":0.14898530751810818,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2939092224","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0017761538,0.99620515,0.0000015944676,0.00033901492,0.0005483542,0.0010246332,0.000032963053,0.0000034111877,0.0000687226],"genre_scores_gemma":[0.0071831746,0.99248916,0.00001734189,0.00015693853,0.000119341305,0.000014459105,0.0000024637652,0.0000012135279,0.000015914724],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99695796,0.0003267478,0.0012952992,0.00023923734,0.0008693638,0.00031136692],"domain_scores_gemma":[0.9971143,0.00047413108,0.002002116,0.0001480854,0.00016567862,0.00009569957],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0036148452,0.00021007567,0.0012477783,0.00007976512,0.00012606393,0.000067178116,0.0017867405,0.00011212229,0.000030262992],"category_scores_gemma":[0.00039525886,0.000057015022,0.000376159,0.0018491283,0.00048462747,0.00030873943,0.000148568,0.0004865133,0.0000061543615],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000008367114,0.00016053506,0.0005631733,0.009104825,0.000038688137,0.000106096,0.00014079743,0.0000016059664,0.0029806907,0.00011592356,0.0021723364,0.984607],"study_design_scores_gemma":[0.00014632635,0.00054780353,0.00037526514,0.10004511,0.00038275038,0.00091150147,0.00058687845,0.000004471117,0.00009792669,0.000063589425,0.8964817,0.0003566775],"about_ca_topic_score_codex":0.00003804876,"about_ca_topic_score_gemma":0.000045102497,"teacher_disagreement_score":0.9842503,"about_ca_system_score_codex":0.0003293513,"about_ca_system_score_gemma":0.00019681077,"threshold_uncertainty_score":0.3320238},"labels":[],"label_agreement":null},{"id":"W2939327722","doi":"10.1016/j.colcom.2019.100180","title":"Interfacial rheological behaviour of lentil protein isolate-fenugreek gum complex","year":2019,"lang":"en","type":"article","venue":"Colloids and Interface Science Communications","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Biopolymer; Surface tension; Rheology; Viscoelasticity; Chemistry; Adsorption; Strain (injury); Elastic modulus; Chemical engineering; Materials science; Composite material; Polymer; Organic chemistry; Thermodynamics","score_opus":0.049684387135030615,"score_gpt":0.29554325171860635,"score_spread":0.24585886458357573,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2939327722","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98990023,0.0004643424,0.00003721603,0.0011943482,0.00012139808,0.0007520649,0.000051097893,0.00004743501,0.007431857],"genre_scores_gemma":[0.99815875,0.00004450973,0.00070638885,0.000037490558,0.000014993592,0.00004843107,0.000006788422,0.0000011893318,0.0009814556],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985272,0.0001305186,0.0003989861,0.00035732516,0.000286973,0.00029895752],"domain_scores_gemma":[0.99886066,0.00008858327,0.0001987494,0.0005054929,0.00023555152,0.00011094201],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007557911,0.00014430653,0.00025642195,0.00004046967,0.0004268579,0.0001210164,0.0022362873,0.00008337822,0.0003764077],"category_scores_gemma":[0.00008519932,0.00006654614,0.000065698856,0.0006034514,0.0014156094,0.00031991876,0.0015306392,0.00021427001,0.000080017126],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000016258406,0.00010574787,0.008674483,0.000006203323,0.0000043944337,6.68526e-8,0.00015831583,0.0000013021638,0.9817795,0.0030680008,0.000064198466,0.00612149],"study_design_scores_gemma":[0.0014903665,0.007287536,0.39862096,0.0008666184,0.0000598323,0.000074583375,0.012246338,0.011845257,0.49211526,0.0030264151,0.070539854,0.0018269623],"about_ca_topic_score_codex":0.00024886214,"about_ca_topic_score_gemma":0.00021766766,"teacher_disagreement_score":0.4896643,"about_ca_system_score_codex":0.000047897393,"about_ca_system_score_gemma":0.00003538511,"threshold_uncertainty_score":0.5215872},"labels":[],"label_agreement":null},{"id":"W2943815445","doi":"10.1039/9781788013833-00198","title":"Antiviral Properties of Egg Components","year":2019,"lang":"en","type":"book-chapter","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Agriculture and Agri-Food Canada","funders":"","keywords":"Ovotransferrin; Egg white; Yolk; Biology; Biochemistry; Sialic acid; Lysozyme; Glycomics; Computational biology; Glycoprotein; Food science; Glycan","score_opus":0.07473997565424809,"score_gpt":0.20389441895292035,"score_spread":0.12915444329867226,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2943815445","genre_codex":"other","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.09900114,0.0005297002,1.8572946e-7,0.00011962754,0.0002749556,0.0005201383,0.000051197654,0.000054673717,0.8994484],"genre_scores_gemma":[0.5672801,0.00001692624,0.0000049795594,0.000022955575,0.00010083904,0.0000018519337,0.000019289795,9.035577e-7,0.43255213],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9990306,0.000016370945,0.0002876289,0.00024089504,0.00028742795,0.00013710928],"domain_scores_gemma":[0.99960834,0.00001895122,0.0001964178,0.00008538849,0.00006523934,0.000025685024],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010159839,0.00018827812,0.00037293334,0.000010030418,0.000033013057,0.000017506341,0.0003339172,0.00023053259,0.00064734474],"category_scores_gemma":[0.000004846358,0.00005180104,0.0001444794,0.000013175322,0.000078637495,0.00004679656,0.00014330799,0.000121805606,0.00073440117],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000036097324,0.0000313753,0.0002923288,0.00011624173,0.00007438295,0.0000025098589,0.000020344392,1.3101375e-7,0.9441396,0.034230884,0.0011772788,0.019878803],"study_design_scores_gemma":[0.00021615214,0.00094134617,0.002096481,0.0014163356,0.00003982797,0.000010324467,0.00005016379,0.000020648418,0.09194906,0.0022455538,0.90002173,0.0009923629],"about_ca_topic_score_codex":0.00017883151,"about_ca_topic_score_gemma":0.00008048019,"teacher_disagreement_score":0.8988445,"about_ca_system_score_codex":0.000014980163,"about_ca_system_score_gemma":0.0000072008306,"threshold_uncertainty_score":0.9439486},"labels":[],"label_agreement":null},{"id":"W2945562173","doi":"10.1016/j.foodchem.2019.05.141","title":"Characterization of the composition and the techno-functional properties of mannoproteins from Saccharomyces cerevisiae yeast cell walls","year":2019,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":58,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Canada Foundation for Innovation","keywords":"Mannan; Yeast; Solubility; Sonication; Polysaccharide; Polyol; Chemistry; Biochemistry; Saccharomyces cerevisiae; Chromatography; Food science; Organic chemistry; Polyurethane","score_opus":0.01049600421338756,"score_gpt":0.1494111786398754,"score_spread":0.13891517442648785,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2945562173","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99834704,0.00024027949,0.0000010867867,0.00040585466,0.000048658345,0.0003773744,0.00013556502,0.0000142234885,0.00042989478],"genre_scores_gemma":[0.9996447,0.000008959418,0.0000045398842,0.000015057897,0.0000899927,0.00002509264,0.00004373793,8.899061e-7,0.00016701838],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993858,0.000031488275,0.0001865012,0.00013687837,0.00018823659,0.00007111362],"domain_scores_gemma":[0.9996001,0.000017408638,0.00021931875,0.00009822379,0.000051931,0.000013034332],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009000933,0.000079965765,0.000139117,0.0000020232135,0.000060313356,0.00001771086,0.00021689518,0.00007500936,0.00010732231],"category_scores_gemma":[0.0000067913566,0.000023456036,0.000054356264,0.00008008163,0.00011589883,0.00004795486,0.00009606872,0.00007694277,0.0000042258666],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000044372366,0.00002758068,0.00062647206,0.00008451566,0.000012729771,1.6830448e-8,0.00004566069,5.645056e-7,0.9987601,0.00002611258,0.0000031374466,0.00036875575],"study_design_scores_gemma":[0.00019655807,0.00003544217,0.0073381756,0.00014432007,0.000008886439,0.0000017443681,0.00012993356,0.000020206275,0.99179506,0.00006882615,0.0002057273,0.000055126045],"about_ca_topic_score_codex":0.00006467349,"about_ca_topic_score_gemma":0.0000037189704,"teacher_disagreement_score":0.0069650277,"about_ca_system_score_codex":0.00000904317,"about_ca_system_score_gemma":0.0000057260104,"threshold_uncertainty_score":0.1175104},"labels":[],"label_agreement":null},{"id":"W2945691926","doi":"10.1002/cche.10169","title":"Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":175,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture Food and Rural Development; University of Alberta","funders":"Alberta Innovates Bio Solutions; Natural Sciences and Engineering Research Council of Canada; Saskatchewan Health Research Foundation","keywords":"Chemistry; Ultrafiltration (renal); Solubility; Hydrolysis; Chromatography; Hydrolysate; Enzymatic hydrolysis; Pepsin; Enzyme; Biochemistry; Organic chemistry","score_opus":0.009010985826203733,"score_gpt":0.16388951687111902,"score_spread":0.15487853104491528,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2945691926","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99874854,0.0001616522,2.83295e-7,0.000041641964,0.0000091388,0.00028517857,0.0000050463077,0.000012800451,0.0007357295],"genre_scores_gemma":[0.9997267,0.000002875527,0.000005412453,0.0000057824227,0.00006385117,0.000029340428,0.000011784707,7.933006e-7,0.00015343564],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994318,0.000018104347,0.00014652466,0.00016694335,0.00015530945,0.00008134833],"domain_scores_gemma":[0.9997416,0.000053786887,0.00009780461,0.000042750737,0.000029403893,0.000034636578],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000058481768,0.00008731595,0.0001678931,0.0000029703087,0.000023306662,0.000009161264,0.000053188014,0.000073023395,0.000024087247],"category_scores_gemma":[0.000038803726,0.000036321042,0.000033166496,0.00005108498,0.00007303065,0.00004123662,0.00002343751,0.00006242114,0.0000019589004],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000044539218,0.000055819964,0.000530702,0.00067707605,0.00001427503,1.17681886e-7,0.000040723186,8.1656384e-7,0.9973767,0.000015672149,0.000008200267,0.0012353893],"study_design_scores_gemma":[0.00014994224,0.0001226619,0.006256964,0.0001998304,0.000008920948,0.000002703755,0.000061654246,0.000047708574,0.99300677,0.000061529434,0.000010440893,0.0000708772],"about_ca_topic_score_codex":0.000035233024,"about_ca_topic_score_gemma":0.0000011418665,"teacher_disagreement_score":0.005726262,"about_ca_system_score_codex":0.000009137002,"about_ca_system_score_gemma":0.0000045062347,"threshold_uncertainty_score":0.14811291},"labels":[],"label_agreement":null},{"id":"W2947785495","doi":"10.1021/acs.jafc.9b00969","title":"Interaction Mechanism of Different Surfactants with Casein: A Perspective on Bulk and Interfacial Phase Behavior","year":2019,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Calgary","funders":"National Natural Science Foundation of China","keywords":"Mechanism (biology); Perspective (graphical); Phase (matter); Casein; Chemistry; Chemical physics; Materials science; Chemical engineering; Food science; Organic chemistry; Physics; Computer science; Engineering","score_opus":0.016093504757993985,"score_gpt":0.23582443049519863,"score_spread":0.21973092573720465,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2947785495","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99910235,0.0001222763,3.192719e-7,0.00019092333,0.000094039286,0.00015298302,0.000033169956,0.0000061732185,0.0002977327],"genre_scores_gemma":[0.9997276,0.000023793225,0.000007203879,0.0000074433497,0.00014940795,0.000003121762,0.0000042073093,8.301937e-7,0.00007641022],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99922204,0.000021248265,0.00025970655,0.0001557272,0.00022382097,0.000117482625],"domain_scores_gemma":[0.9992775,0.00004345856,0.00037538208,0.00002886596,0.00018067521,0.000094149735],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000062731415,0.0001534057,0.0002829181,0.0000072620423,0.00004682927,0.00003761781,0.00009789786,0.00008200632,0.000058170575],"category_scores_gemma":[0.000011873646,0.00004419203,0.000068233414,0.000059758775,0.000034047058,0.00012842416,0.000037245038,0.00021285893,7.845334e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00025675358,0.00023543442,0.000536232,0.000024951114,0.000059519298,0.0000049372356,0.00021470572,6.134761e-7,0.9970411,0.00004711709,0.000009337345,0.0015692778],"study_design_scores_gemma":[0.0011872647,0.007873351,0.0326442,0.0002920168,0.00006670561,0.0011023324,0.008402601,0.000003180096,0.9481159,0.00006820885,0.000040358478,0.00020388204],"about_ca_topic_score_codex":0.000022130062,"about_ca_topic_score_gemma":0.000017855262,"teacher_disagreement_score":0.048925225,"about_ca_system_score_codex":0.000056113764,"about_ca_system_score_gemma":0.000004000849,"threshold_uncertainty_score":0.18020988},"labels":[],"label_agreement":null},{"id":"W2950978723","doi":"10.1016/j.foodchem.2019.125023","title":"Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties","year":2019,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":78,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Polysaccharide; Emulsion; Carboxymethyl cellulose; Chemistry; Gum arabic; Carrageenan; Soy protein; Phase (matter); Cellulose; Chromatography; Chemical engineering; Organic chemistry; Sodium; Food science","score_opus":0.022908117287143336,"score_gpt":0.20804068020515457,"score_spread":0.18513256291801122,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2950978723","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99863935,0.0005529485,8.620701e-7,0.00007859691,0.00000496657,0.00058069633,0.00005246125,0.000010650089,0.000079490055],"genre_scores_gemma":[0.9999214,0.0000065578424,0.000004421061,0.000002484271,0.000021017142,0.000021861015,0.000005553223,0.0000011587468,0.000015548334],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992895,0.00008228331,0.00026529378,0.00012387203,0.00011898878,0.00012003498],"domain_scores_gemma":[0.999391,0.00019830411,0.00028750233,0.00006947609,0.000036106423,0.0000175705],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004227256,0.000103375794,0.00024148104,0.0000053269355,0.000056126282,0.000014166618,0.00012751608,0.000053633357,0.0000055251726],"category_scores_gemma":[0.00007642141,0.000033185366,0.00003889467,0.0000798794,0.00006637015,0.00006269261,0.000058729525,0.00008605077,3.2896924e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008062742,0.000008734147,0.0017580038,0.00079460046,0.00001856702,1.4837104e-8,0.00024730168,3.0299722e-7,0.99507594,0.000005355087,0.0000010792754,0.0020094956],"study_design_scores_gemma":[0.00019970819,0.0010851559,0.0011711799,0.0005084791,0.000007771147,0.000001615149,0.00033544388,0.000095143885,0.996485,0.000044607874,0.000005411632,0.000060458864],"about_ca_topic_score_codex":0.000059691134,"about_ca_topic_score_gemma":0.000004967692,"teacher_disagreement_score":0.0019490368,"about_ca_system_score_codex":0.000008878631,"about_ca_system_score_gemma":0.0000035355977,"threshold_uncertainty_score":0.135326},"labels":[],"label_agreement":null},{"id":"W2953894807","doi":"10.1016/j.foostr.2019.100120","title":"Small and ultra-small angle neutron scattering studies of commercial milk","year":2019,"lang":"en","type":"article","venue":"Food Structure","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; St. Francis Xavier University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Scattering; Small-angle neutron scattering; Dispersity; Neutron scattering; Micelle; Materials science; Globules of fat; Casein; Analytical Chemistry (journal); Volume fraction; Milk fat; Crystallography; Chemistry; Optics; Chromatography; Food science; Absorption (acoustics); Physics; Composite material; Organic chemistry","score_opus":0.05307726690077796,"score_gpt":0.2338548454358006,"score_spread":0.18077757853502263,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2953894807","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99727273,0.0012188108,1.788049e-7,0.0004390947,0.00032573973,0.00032074892,0.0001072102,0.000030893352,0.0002846055],"genre_scores_gemma":[0.9994949,0.000016848155,0.00008321191,0.000105492625,0.00022234562,0.0000053253975,0.000012472856,0.000001361528,0.00005804284],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991974,0.000057806017,0.00019268987,0.00024041487,0.00011007547,0.00020156644],"domain_scores_gemma":[0.9996407,0.000073116586,0.00010849091,0.00008130829,0.000051260988,0.000045107914],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008465818,0.00014422067,0.00028314933,0.0000105756835,0.00008030283,0.000022397368,0.00021391717,0.00010497304,0.000048616334],"category_scores_gemma":[0.00001895629,0.00005574891,0.00005228385,0.00010507456,0.00006882962,0.000044852735,0.00008765946,0.00011707222,0.0000042861852],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000023324408,0.000009338031,0.028688204,0.00008484716,0.000048298163,5.983958e-7,0.00037314036,0.0000039125384,0.95946497,0.00012778898,0.00008496993,0.011090581],"study_design_scores_gemma":[0.000515193,0.0025545685,0.75917023,0.00016871309,0.000033027838,0.00003562071,0.00207493,0.000004943853,0.22563669,0.0013407384,0.0080074,0.00045793015],"about_ca_topic_score_codex":0.00007488357,"about_ca_topic_score_gemma":0.0013382661,"teacher_disagreement_score":0.7338283,"about_ca_system_score_codex":0.000013428134,"about_ca_system_score_gemma":0.000003157735,"threshold_uncertainty_score":0.22733746},"labels":[],"label_agreement":null},{"id":"W2955054605","doi":"10.3390/nano9070949","title":"Formation and Stability of Pea Proteins Nanoparticles Using Ethanol-Induced Desolvation","year":2019,"lang":"en","type":"article","venue":"Nanomaterials","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":66,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation","keywords":"Nanoparticle; Ethanol; Chemical engineering; Stability (learning theory); Chemistry; Materials science; Nanotechnology; Biophysics; Biochemistry; Computer science; Biology; Engineering","score_opus":0.06901073691853768,"score_gpt":0.251657002304986,"score_spread":0.18264626538644832,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2955054605","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987812,0.000031003663,0.000003366399,0.00004912126,0.00015263537,0.00085261575,0.000021877555,0.00003519359,0.0000730091],"genre_scores_gemma":[0.9997204,0.0000016209087,0.00017925916,0.000008061801,0.000057302015,0.00002076537,0.000008804521,7.650552e-7,0.0000030472763],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990885,0.0001559018,0.00032563065,0.00015146355,0.00014462964,0.00013382985],"domain_scores_gemma":[0.99958366,0.000043958433,0.00021139055,0.00006422418,0.00006893688,0.000027843435],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005845961,0.00007996756,0.00018342398,0.000009159081,0.000056198664,0.000044149987,0.000084551626,0.00008032226,0.00015392533],"category_scores_gemma":[0.000058778507,0.000033308846,0.000023477105,0.0000916307,0.000021067623,0.00028927205,0.000051240924,0.000017713764,0.00001348286],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026179292,0.00001960993,0.0031267868,0.000054813656,0.000002725934,9.3586905e-8,0.00013424967,2.870036e-7,0.99411505,0.00006904332,6.1906417e-7,0.0024505132],"study_design_scores_gemma":[0.00010807067,0.00020654299,0.009891771,0.000037131416,0.0000036445474,0.000003897078,0.000116691415,0.00008127141,0.98927116,0.00015541256,0.00004693753,0.000077477074],"about_ca_topic_score_codex":0.00017405245,"about_ca_topic_score_gemma":0.000028351435,"teacher_disagreement_score":0.0067649833,"about_ca_system_score_codex":0.000026247653,"about_ca_system_score_gemma":0.0000067938736,"threshold_uncertainty_score":0.16853744},"labels":[],"label_agreement":null},{"id":"W2959406345","doi":"10.3168/jds.2019-16547","title":"Short communication: Determination of the whey protein index in milk protein concentrates","year":2019,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Mitacs","keywords":"Skimmed milk; Casein; Chemistry; Whey protein; Food science; Milk protein; Solubilization; Chromatography; Biochemistry","score_opus":0.02237031736667845,"score_gpt":0.24848547344659513,"score_spread":0.2261151560799167,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2959406345","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977105,0.00014973414,0.000007041786,0.00080187037,0.00011275037,0.00063296006,0.0000022946626,0.0000036522624,0.0005791628],"genre_scores_gemma":[0.99957716,0.000003246282,0.0002558109,0.000023116523,0.000028650593,0.00000804042,2.2931509e-7,4.7172975e-7,0.00010327321],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9983792,0.00016988114,0.00048204712,0.000124444,0.0006721786,0.00017228285],"domain_scores_gemma":[0.999039,0.000046654204,0.00045100143,0.00014823272,0.00026637237,0.000048736485],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018671624,0.00007451303,0.00016640194,0.00003243719,0.00010864512,0.000055990622,0.0014187054,0.000050351624,0.000029891691],"category_scores_gemma":[0.0001867406,0.000025088288,0.00006205273,0.00074359606,0.0003173231,0.0005614489,0.00015187734,0.00021217452,0.0000036754209],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000016733804,0.000043306423,0.07605156,0.00000877917,0.0000011554719,7.536635e-7,0.00014344638,0.000008301923,0.91237015,0.00016614619,0.0000052871383,0.011184391],"study_design_scores_gemma":[0.00021846843,0.00035065756,0.585477,0.0005377792,0.0000023701873,0.000033759603,0.00068988814,0.00046070755,0.41050357,0.0009734861,0.00063418667,0.000118158205],"about_ca_topic_score_codex":0.00006217902,"about_ca_topic_score_gemma":0.0001411132,"teacher_disagreement_score":0.5094254,"about_ca_system_score_codex":0.000076080156,"about_ca_system_score_gemma":0.000085134976,"threshold_uncertainty_score":0.26363313},"labels":[],"label_agreement":null},{"id":"W2961037392","doi":"10.1021/acsomega.8b03360","title":"Salt and pH-Induced Attractive Interactions on the Rheology of Food Protein-Stabilized Nanoemulsions","year":2019,"lang":"en","type":"article","venue":"ACS Omega","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation","keywords":"Isoelectric point; Salt (chemistry); Chemistry; Rheology; Steric effects; Whey protein isolate; Chemical engineering; Soy protein; Sodium; Oil droplet; Chromatography; Whey protein; Emulsion; Organic chemistry; Materials science; Food science","score_opus":0.039944794675642034,"score_gpt":0.2458329656125623,"score_spread":0.20588817093692025,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2961037392","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99292415,0.00005038233,6.44608e-7,0.002574116,0.00019320149,0.0010457105,0.00002549435,0.000030172929,0.0031561465],"genre_scores_gemma":[0.99893576,0.000004066369,0.000010982564,0.00011050289,0.000059281283,0.0001187744,0.000004442857,0.0000012280607,0.0007549515],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99904025,0.00019107563,0.00020238929,0.00023915074,0.00015013745,0.00017698832],"domain_scores_gemma":[0.99892306,0.000677063,0.00015435227,0.00013115743,0.000072571056,0.0000418226],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022756489,0.00011164712,0.00019350502,0.000014724357,0.00015461071,0.00001986985,0.00023280646,0.000080894686,0.000104956984],"category_scores_gemma":[0.00016901865,0.000035154073,0.000056607052,0.00017974286,0.00006874604,0.000099355144,0.000100991914,0.0001969484,0.00008355574],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000046582343,0.00007426635,0.0005742294,0.000005136953,0.000024569443,2.6630698e-7,0.00013488757,2.9715602e-7,0.9846362,0.010817249,0.00004179006,0.0036445274],"study_design_scores_gemma":[0.00043082354,0.0031883202,0.029590702,0.00012632456,0.000014289296,0.000016773027,0.0015992086,0.000029619407,0.95455337,0.0026070664,0.0075872093,0.00025632617],"about_ca_topic_score_codex":0.00014321998,"about_ca_topic_score_gemma":0.00030210146,"teacher_disagreement_score":0.030082861,"about_ca_system_score_codex":0.000021238535,"about_ca_system_score_gemma":0.000007961756,"threshold_uncertainty_score":0.14335415},"labels":[],"label_agreement":null},{"id":"W2961432442","doi":"10.1017/s0022029919000426","title":"A comparison of the heat stability of fresh milk protein concentrates obtained by microfiltration, ultrafiltration and diafiltration","year":2019,"lang":"en","type":"article","venue":"Journal of Dairy Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Diafiltration; Microfiltration; Chemistry; Ultrafiltration (renal); Chromatography; Permeation; Turbidity; Filtration (mathematics); Heat stability; Cross-flow filtration; Pasteurization; Casein; Membrane technology; Membrane; Food science; Biochemistry; Materials science","score_opus":0.07151396201724507,"score_gpt":0.3329458501038662,"score_spread":0.2614318880866211,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2961432442","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969896,0.0009788753,0.000010900521,0.00083472714,0.00007679272,0.0008675736,0.00003837805,0.0000034062682,0.00019972834],"genre_scores_gemma":[0.9997738,0.000021866725,0.00006365294,0.000005488131,0.00006511305,0.000007804349,0.000008171991,0.0000010178202,0.0000530785],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99725974,0.0008412106,0.0007346096,0.00014698446,0.00082139304,0.00019604345],"domain_scores_gemma":[0.9981857,0.00042242877,0.00037652705,0.00010491898,0.0008418352,0.00006859815],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0023889414,0.00008789922,0.00030370915,0.000022604303,0.00011882877,0.000049604307,0.0003554548,0.000098417615,0.00010577865],"category_scores_gemma":[0.0003981211,0.000032237407,0.00008197867,0.00036614636,0.00024080576,0.0002411388,0.0000332614,0.00032901642,0.000001677156],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012632765,0.000116391006,0.16679974,0.00005357249,0.00001441076,1.16275835e-7,0.00033135273,0.0000041891603,0.8315369,0.00010925564,0.00046103678,0.00044671027],"study_design_scores_gemma":[0.00026531104,0.0011953585,0.040934,0.000117677024,0.000004615765,0.000004391391,0.0023207932,0.00009399942,0.95445544,0.00023572647,0.00031844,0.000054261607],"about_ca_topic_score_codex":0.00016125441,"about_ca_topic_score_gemma":0.00012642489,"teacher_disagreement_score":0.12586574,"about_ca_system_score_codex":0.000047764126,"about_ca_system_score_gemma":0.000076873715,"threshold_uncertainty_score":0.1429431},"labels":[],"label_agreement":null},{"id":"W2966833973","doi":"10.1063/1.5100161","title":"Spontaneous aggregation of bovine milk casein micelles: Ultra-small angle x-ray scattering and mathematical modeling","year":2019,"lang":"en","type":"article","venue":"Physics of Fluids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; St. Francis Xavier University","funders":"Argonne National Laboratory; Natural Sciences and Engineering Research Council of Canada; Office of Science","keywords":"Micelle; Casein; Skimmed milk; Pasteurization; Small-angle X-ray scattering; Bovine milk; Scattering; Crystallography; Chemical physics; Chemistry; Analytical Chemistry (journal); Physics; Chromatography; Food science; Physical chemistry; Optics","score_opus":0.025830635444387667,"score_gpt":0.21620687112647458,"score_spread":0.19037623568208692,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2966833973","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984181,0.00023295151,0.0003805225,0.000052885727,0.000030941184,0.00023853863,0.000020409627,0.00001741559,0.0006082135],"genre_scores_gemma":[0.9991828,0.000010435813,0.00061701774,0.000009676972,0.000084100444,0.000005260631,0.00001019223,0.0000016074835,0.000078881276],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99924916,0.000031326254,0.00026050542,0.00017158169,0.00015593972,0.00013145966],"domain_scores_gemma":[0.99963397,0.000099164325,0.00008561104,0.000083250496,0.00006126228,0.000036745994],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015967416,0.0001006707,0.00023300735,0.0000072871057,0.0000299155,0.0000131206825,0.00014326103,0.000049235943,0.000050035153],"category_scores_gemma":[0.000018114783,0.000046761947,0.0000584518,0.00009034224,0.000039484607,0.00006816336,0.000039727678,0.00005172864,0.000025080022],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000027287146,0.000060727663,0.0001623066,0.00013055254,0.000011579297,0.0000036074987,0.00020388915,0.0002467158,0.9902082,0.00038930454,0.000002670151,0.008553131],"study_design_scores_gemma":[0.0006074498,0.0018548021,0.00037798996,0.0010322366,0.000061924715,0.00018704432,0.0011347617,0.13953027,0.84474677,0.009681844,0.00016337959,0.00062151655],"about_ca_topic_score_codex":0.00014221224,"about_ca_topic_score_gemma":0.000014179927,"teacher_disagreement_score":0.14546145,"about_ca_system_score_codex":0.000011322228,"about_ca_system_score_gemma":0.000004271601,"threshold_uncertainty_score":0.19068968},"labels":[],"label_agreement":null},{"id":"W2970192242","doi":"10.1002/cche.10209","title":"Effect of pH and defatting on the functional attributes of safflower, sunflower, canola, and hemp protein concentrates","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":41,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Defatting; Canola; Sunflower; Endosperm; Chemistry; Food science; Soy protein; Agronomy; Biology; Biochemistry","score_opus":0.011489824569622987,"score_gpt":0.19732407431209717,"score_spread":0.18583424974247417,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2970192242","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972566,0.00046032353,1.0173386e-7,0.00014610414,0.000028882116,0.0003358565,0.000040296087,0.000012902458,0.0017189694],"genre_scores_gemma":[0.99967295,0.0000072108514,0.000002120143,0.000010268948,0.000063607935,0.000019644916,0.000016350088,9.329569e-7,0.00020690454],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99929255,0.000051704083,0.00016548595,0.0001909831,0.00015868862,0.00014060624],"domain_scores_gemma":[0.99927366,0.00045417566,0.00012332661,0.000064245556,0.000042606156,0.000041997962],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003183765,0.0001124836,0.0001916248,0.0000020237421,0.000058482918,0.000015683103,0.000107516826,0.00008611966,0.0001850632],"category_scores_gemma":[0.00010940319,0.000038266826,0.00003952445,0.000065907516,0.00011289084,0.000028457835,0.00005904301,0.00010103692,0.0000024683325],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000074686104,0.000013704887,0.03847689,0.00016940014,0.000014448402,3.4458083e-7,0.000011395277,8.265886e-7,0.9590864,0.000030708416,0.0000584843,0.0020626865],"study_design_scores_gemma":[0.00019926779,0.00029322947,0.013912643,0.0001418966,0.0000061988167,0.000005862126,0.00007334873,0.000020849819,0.9850176,0.00002852461,0.00022548038,0.00007507634],"about_ca_topic_score_codex":0.00013721535,"about_ca_topic_score_gemma":0.000009539261,"teacher_disagreement_score":0.025931198,"about_ca_system_score_codex":0.000013208657,"about_ca_system_score_gemma":0.000007923406,"threshold_uncertainty_score":0.20263122},"labels":[],"label_agreement":null},{"id":"W2970501046","doi":"10.1016/j.foodchem.2019.125433","title":"Effect of enzyme de-esterified pectin on the electrostatic complexation with pea protein isolate under different mixing conditions","year":2019,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Pectin; Pea protein; Chemistry; Coacervate; Biopolymer; Solubility; Esterase; Mixing (physics); Pectinase; Enzyme; Chromatography; Turbidity; Food science; Biochemistry; Organic chemistry; Polymer","score_opus":0.011709053359531709,"score_gpt":0.21171959875874152,"score_spread":0.20001054539920982,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2970501046","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973632,0.000022464244,0.000012654829,0.0003508379,0.000015534015,0.0006740912,0.000027680728,0.000040042112,0.0014934872],"genre_scores_gemma":[0.9994946,3.666369e-7,0.0000043474092,0.000030078854,0.000053022017,0.00012506111,0.00004213342,0.0000019250388,0.00024845888],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991553,0.00012222254,0.00015060513,0.00018820874,0.00018510966,0.0001985722],"domain_scores_gemma":[0.99941236,0.00026011813,0.00015795851,0.00010426589,0.000029517041,0.000035777066],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001760535,0.00013747682,0.00016924492,0.0000035766502,0.00010056789,0.000034320412,0.00018536752,0.00006307497,0.00019878264],"category_scores_gemma":[0.000022627224,0.000042786778,0.000052953983,0.00009605924,0.00004058231,0.00003345428,0.000025605443,0.00015061781,0.000011584468],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009241997,0.000035087836,0.00021700728,0.00008615032,0.000026838747,2.842201e-7,0.000044637676,0.000019889067,0.9991773,0.00019535451,0.000017212715,0.000087838744],"study_design_scores_gemma":[0.00021388312,0.002112254,0.0020557388,0.00015160396,0.00001064133,0.000008529243,0.0001445577,0.00014044081,0.99464494,0.00038352032,0.000026570435,0.00010731685],"about_ca_topic_score_codex":0.000020131516,"about_ca_topic_score_gemma":0.000019828443,"teacher_disagreement_score":0.004532336,"about_ca_system_score_codex":0.000050774863,"about_ca_system_score_gemma":0.0000077225395,"threshold_uncertainty_score":0.21765305},"labels":[],"label_agreement":null},{"id":"W2971428623","doi":"10.1016/j.foodres.2019.108652","title":"Effect of molecular mass and degree of substitution of carboxymethyl cellulose on the formation electrostatic complexes with lentil protein isolate","year":2019,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":38,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Carboxymethyl cellulose; Substitution (logic); Chemistry; Molecular mass; Cellulose; Degree (music); Organic chemistry; Food science; Sodium; Enzyme","score_opus":0.04552871386856501,"score_gpt":0.2877443782167988,"score_spread":0.24221566434823383,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2971428623","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99768746,0.00006681029,0.000071629845,0.00030061684,0.000024598692,0.0009716394,0.000045484052,0.000004648225,0.0008270849],"genre_scores_gemma":[0.9998201,0.0000035215216,0.000041047304,0.0000026089526,0.000013611523,0.00004875062,0.000017839428,9.0872453e-7,0.000051621962],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984233,0.00040150486,0.0002011288,0.00012228925,0.0007178069,0.00013396861],"domain_scores_gemma":[0.99915236,0.00034224105,0.00015061109,0.00006412342,0.00026866284,0.00002199413],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012489691,0.000068760026,0.0001317989,0.000044783686,0.000034946363,0.000016995144,0.00026149343,0.000036715162,0.000042575684],"category_scores_gemma":[0.00013389616,0.00002293293,0.00003670301,0.00018380793,0.00014140196,0.00008195141,0.0000510291,0.00013333747,0.0000040670584],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00034278422,0.000030053268,0.00065788924,0.00009453764,0.000039461363,3.416108e-7,0.000035523917,0.000017456314,0.9886598,0.009112648,0.000005923577,0.0010035853],"study_design_scores_gemma":[0.00023659716,0.006164543,0.0017196821,0.00017052227,0.0000030270712,0.000001852231,0.000035543766,0.0010327002,0.99001807,0.0005126441,0.00006514919,0.000039676674],"about_ca_topic_score_codex":0.000107330314,"about_ca_topic_score_gemma":0.000034312397,"teacher_disagreement_score":0.008600004,"about_ca_system_score_codex":0.00002935956,"about_ca_system_score_gemma":0.000011646072,"threshold_uncertainty_score":0.09351778},"labels":[],"label_agreement":null},{"id":"W2971643969","doi":"10.1016/j.foodhyd.2019.105353","title":"Food-grade strategies to increase stability of whey protein particles: Particle hardening through aldehyde treatment","year":2019,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Fonds Wetenschappelijk Onderzoek","keywords":"Vanillin; Chemistry; Isoelectric point; Syringaldehyde; Chromatography; Aqueous solution; Particle size; Chemical engineering; Whey protein isolate; Maghemite; Salicylaldehyde; Hexanal; Organic chemistry; Whey protein; Polymer chemistry; Mineralogy","score_opus":0.04709313806938214,"score_gpt":0.2508775453873083,"score_spread":0.20378440731792613,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2971643969","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99398607,0.00017088531,0.000013809837,0.00051746966,0.00008219912,0.0036433851,0.00011970384,0.00015204881,0.0013144384],"genre_scores_gemma":[0.998462,0.000002363186,0.00034817413,0.0000522863,0.00011771911,0.0008510035,0.000012176655,0.000004398838,0.00014983068],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99758154,0.0002530848,0.00056360266,0.0005778821,0.00044494774,0.0005789624],"domain_scores_gemma":[0.99912566,0.000097960285,0.00018536775,0.00029557777,0.00008198099,0.00021345643],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003705115,0.0002947067,0.00048399277,0.000012758992,0.00014980623,0.0001125265,0.00040950358,0.00012553447,0.0002977622],"category_scores_gemma":[0.000063125575,0.0001309353,0.0001877651,0.0004649662,0.000075568314,0.00037067366,0.00014817738,0.00009920907,0.00017392093],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018427364,0.0004431647,0.010226477,0.000044590754,0.000083452884,0.0000013806737,0.0013015072,0.00008386888,0.98464894,0.0014636175,0.000023329389,0.0014953914],"study_design_scores_gemma":[0.000742995,0.016865198,0.0063759405,0.00008633158,0.000026207705,0.0000036999784,0.0038929263,0.00014988624,0.96288466,0.001904649,0.006676597,0.0003908847],"about_ca_topic_score_codex":0.0012659905,"about_ca_topic_score_gemma":0.0028746992,"teacher_disagreement_score":0.021764262,"about_ca_system_score_codex":0.00014086686,"about_ca_system_score_gemma":0.000053372827,"threshold_uncertainty_score":0.53393865},"labels":[],"label_agreement":null},{"id":"W2971768986","doi":"10.1016/j.foodchem.2019.125475","title":"Pea protein based vitamin D nanoemulsions: Fabrication, stability and in vitro study using Caco-2 cells","year":2019,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":115,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Bioavailability; Homogenization (climate); Vitamin; Zeta potential; Chemistry; Population; Chromatography; Lecithin; Spray drying; Food science; Suspension (topology); Materials science; Biochemistry; Nanotechnology; Nanoparticle; Biology; Bioinformatics","score_opus":0.025505463145084267,"score_gpt":0.2220548444653487,"score_spread":0.19654938132026445,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2971768986","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982787,0.00009263043,0.0000016968966,0.00006129843,0.000040089948,0.0011489915,0.00005051867,0.0000417866,0.00028430234],"genre_scores_gemma":[0.9996361,4.067019e-7,0.00010302588,0.000013983228,0.000066577195,0.00009133378,0.000017645369,0.0000016452316,0.00006929371],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987198,0.00009606661,0.00028087804,0.0004456066,0.00022755317,0.00023009158],"domain_scores_gemma":[0.9995105,0.00006992312,0.000113243565,0.00016534027,0.00006789237,0.000073098374],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033684855,0.00015211978,0.00020716364,0.000006811372,0.00007744714,0.0000442518,0.00022989968,0.00010875243,0.00015323854],"category_scores_gemma":[0.00004870749,0.00007246894,0.000038004968,0.00022855838,0.00003603372,0.00009086449,0.00009879123,0.00014068175,0.000009058642],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000039229035,0.00025232343,0.0035078516,0.000055106317,0.000004754673,9.639656e-7,0.00007047443,0.000003916447,0.9954834,2.0836495e-7,0.0000037292186,0.0005780401],"study_design_scores_gemma":[0.00031371505,0.00015689168,0.0024995108,0.000037080703,0.0000039472116,0.0000010690871,0.0012580303,0.0005175245,0.994913,0.0000283648,0.00009635914,0.00017451351],"about_ca_topic_score_codex":0.00020063066,"about_ca_topic_score_gemma":0.00005822372,"teacher_disagreement_score":0.0013574038,"about_ca_system_score_codex":0.00008819983,"about_ca_system_score_gemma":0.000019203324,"threshold_uncertainty_score":0.29551974},"labels":[],"label_agreement":null},{"id":"W2972324469","doi":"10.5539/jfr.v8n5p71","title":"Processing of Amaranthus hypochondriacus Biomass for Functional Protein Concentrates Development","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Universidad Autónoma de Yucatán; Consejo Nacional de Ciencia y Tecnología","keywords":"Amaranth; Chemistry; Biomass (ecology); Food science; Isoelectric point; Solubility; Amaranthus hypochondriacus; Extraction (chemistry); Food processing; Protein purification; Chromatography; Agronomy; Biochemistry; Organic chemistry; Biology","score_opus":0.13315149557895034,"score_gpt":0.3181170969595186,"score_spread":0.18496560138056828,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2972324469","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99713534,0.0010559271,0.000041211457,0.00042744185,0.00019088446,0.0008250759,0.000010678038,0.000005948889,0.00030746323],"genre_scores_gemma":[0.9987712,0.000003769623,0.0006186526,0.000005119697,0.0002456964,0.000032986372,0.0000033783379,0.0000014600214,0.00031777396],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99782205,0.000161948,0.00055121025,0.00015738241,0.00096568186,0.0003417111],"domain_scores_gemma":[0.9980164,0.0002532317,0.0003485742,0.000044162192,0.0012400117,0.00009762959],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0021101104,0.00009211303,0.00025674663,0.000060044582,0.00015687538,0.000065665685,0.0003603712,0.000092423084,0.00009312015],"category_scores_gemma":[0.00020625223,0.00003371146,0.000105081555,0.00036683487,0.00008579985,0.00016391012,0.000057537043,0.00023264668,0.000013219029],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003328601,0.000106241576,0.0009346018,0.00012500693,0.0000435039,0.0000015084923,0.00009219632,0.0000019237348,0.96616906,0.00011814807,0.00021872058,0.031856216],"study_design_scores_gemma":[0.0006141801,0.0030003502,0.0065121553,0.00034260872,0.0000037424345,0.000029482882,0.00044027693,0.000031069507,0.97388756,0.0005434386,0.0144881345,0.000106986176],"about_ca_topic_score_codex":0.000009677967,"about_ca_topic_score_gemma":0.000023574155,"teacher_disagreement_score":0.031749234,"about_ca_system_score_codex":0.00007990122,"about_ca_system_score_gemma":0.00021378254,"threshold_uncertainty_score":0.13747135},"labels":[],"label_agreement":null},{"id":"W2972449246","doi":"10.1088/2053-1591/ab4400","title":"Size-controlled fabrication of egg-like protein nanoparticles: thermodynamic characterization of the interaction between zein nanoparticles and serum albumin","year":2019,"lang":"en","type":"article","venue":"Materials Research Express","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Waterloo","funders":"","keywords":"Nanoparticle; Fabrication; Characterization (materials science); Bovine serum albumin; Chemistry; Albumin; Egg albumin; Chemical engineering; Materials science; Nanotechnology; Biophysics; Chromatography; Biochemistry; Biology; Medicine; Engineering","score_opus":0.03720770218032277,"score_gpt":0.2834233406601915,"score_spread":0.24621563847986871,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2972449246","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970443,0.000018086217,0.0000011033136,0.00037736623,0.00013699992,0.0022569376,0.00011064166,0.000019162118,0.000035382876],"genre_scores_gemma":[0.99942535,0.000005587433,0.0000090488475,0.0000055604633,0.000088300076,0.00022084425,0.000014437371,0.0000027957446,0.00022806077],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9973487,0.0011569202,0.0004959748,0.0002550834,0.00048117075,0.00026210432],"domain_scores_gemma":[0.99890846,0.0003155686,0.00031627106,0.00018324281,0.000232674,0.000043770386],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015300832,0.000110893314,0.00034159035,0.000023605273,0.00010901089,0.00008365214,0.00037065518,0.00008979851,0.0002178823],"category_scores_gemma":[0.00025860392,0.000042329142,0.00004590616,0.00023409573,0.00012559266,0.00023115166,0.00023763845,0.00008377746,0.000018433033],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002784006,0.000053616364,0.0036760082,0.000082005274,0.000017786497,9.761611e-8,0.00020546818,6.6663426e-7,0.9935862,0.00006992895,0.0000023281257,0.0020274937],"study_design_scores_gemma":[0.00041924513,0.00019453243,0.12588425,0.00015088434,0.000005104664,4.78194e-7,0.00020640738,0.000057332763,0.87280476,0.00013619845,0.00007425225,0.000066585926],"about_ca_topic_score_codex":0.00035336704,"about_ca_topic_score_gemma":0.000017124272,"teacher_disagreement_score":0.12220824,"about_ca_system_score_codex":0.000030515077,"about_ca_system_score_gemma":0.000012555174,"threshold_uncertainty_score":0.23856585},"labels":[],"label_agreement":null},{"id":"W2978599748","doi":"10.1016/j.foodchem.2019.125547","title":"A comparative study of the functional properties and antioxidant activity of soybean meal extracts obtained by conventional extraction and electro-activated solutions","year":2019,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Extraction (chemistry); Chemistry; Antioxidant; Chromatography; Meal; Food science; Biochemistry","score_opus":0.054699377441725115,"score_gpt":0.2305366419227002,"score_spread":0.1758372644809751,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2978599748","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990213,0.00015386131,0.0000019447673,0.00008275085,0.000037116817,0.00039900478,0.00004540586,0.000013357183,0.00024527585],"genre_scores_gemma":[0.99976313,0.000001968677,0.0000022407955,0.0000021640826,0.000028307737,0.00002372092,0.0000071301943,7.3604986e-7,0.0001706242],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992286,0.000069569935,0.00017070027,0.00019226447,0.00022024372,0.00011863237],"domain_scores_gemma":[0.99955255,0.00005618195,0.00021642131,0.00005548169,0.000088974666,0.000030371246],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001304919,0.00009774307,0.00018042409,0.0000038670055,0.00012533301,0.000013910231,0.00007832878,0.00006387533,0.000046016903],"category_scores_gemma":[0.000015931437,0.000039564493,0.000035702004,0.000101593636,0.00009820289,0.00010138739,0.00005824224,0.00012470908,4.7686365e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012890516,0.00042303515,0.002746819,0.000034664456,0.00006578719,4.834547e-8,0.000097689204,0.0000014776564,0.9962948,0.000008314998,0.000050175902,0.00014829764],"study_design_scores_gemma":[0.00032139008,0.00046297986,0.09132545,0.00002917681,0.000013153759,0.000010191229,0.0011880394,0.000063138905,0.9064328,0.000023152983,0.000057279896,0.000073244686],"about_ca_topic_score_codex":0.000085267864,"about_ca_topic_score_gemma":0.000032141234,"teacher_disagreement_score":0.08986198,"about_ca_system_score_codex":0.000021849915,"about_ca_system_score_gemma":0.000016802514,"threshold_uncertainty_score":0.16133933},"labels":[],"label_agreement":null},{"id":"W2979627926","doi":"10.1039/c9fo02210d","title":"Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactants","year":2019,"lang":"en","type":"article","venue":"Food & Function","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Waterloo; University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs; Canada Foundation for Innovation","keywords":"Lipid digestion; Chemistry; Digestion (alchemy); Pulmonary surfactant; Chemical engineering; Water in oil; Food science; Emulsion; Chromatography; Biochemistry; Enzyme; Lipase","score_opus":0.00746055294291227,"score_gpt":0.17438784769542903,"score_spread":0.16692729475251677,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2979627926","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980229,0.00006969065,0.000011227019,0.0001600897,0.00036464818,0.00028220494,0.000012417121,0.000047462327,0.0010293628],"genre_scores_gemma":[0.99970716,0.0000060395887,0.000019639767,0.000020129566,0.000063501946,0.000026942695,0.000051616735,0.0000018398503,0.00010310913],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99890095,0.00010599767,0.00023235998,0.0002707315,0.00026743754,0.00022253547],"domain_scores_gemma":[0.9996437,0.000041619114,0.00008907443,0.00010424237,0.00007661173,0.000044740915],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019104626,0.00012456151,0.00019563735,0.000021892592,0.000044420343,0.000017826022,0.00011121514,0.00010095095,0.00039487882],"category_scores_gemma":[0.000015523967,0.00004086119,0.000055522247,0.0002150289,0.000023581288,0.00014956086,0.00003420094,0.00009891642,0.000115565825],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010970884,0.00010373637,0.021666596,0.000023660654,0.000017767452,8.749026e-7,0.000047752397,0.00007553231,0.9704595,0.00007136165,0.000004095986,0.006432032],"study_design_scores_gemma":[0.001933716,0.035314642,0.23090506,0.0004362759,0.000047644793,0.0000132136065,0.00048221412,0.00021388751,0.7217012,0.0004023318,0.007882562,0.0006672478],"about_ca_topic_score_codex":0.00012287051,"about_ca_topic_score_gemma":0.0003659264,"teacher_disagreement_score":0.2487583,"about_ca_system_score_codex":0.000036567224,"about_ca_system_score_gemma":0.0000060571247,"threshold_uncertainty_score":0.43236464},"labels":[],"label_agreement":null},{"id":"W2981265327","doi":"10.1016/j.foodhyd.2019.105453","title":"Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks","year":2019,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":219,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Dairy Farmers of Canada","keywords":"Pomace; Food science; Chemistry; Stabiliser; Ingredient; Fermentation; Rheology; Flavor; Materials science","score_opus":0.01646721141948644,"score_gpt":0.20672707771384716,"score_spread":0.1902598662943607,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2981265327","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9876728,0.00037054552,9.590619e-7,0.0003357049,0.0004601224,0.0010792351,0.000033879212,0.00009353774,0.009953212],"genre_scores_gemma":[0.99674153,0.000010460816,0.000039369028,0.0001413169,0.00025760458,0.00015575305,0.00006710973,0.0000029047178,0.0025839482],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9983473,0.000070326096,0.000304306,0.0005031183,0.00037497494,0.0003999897],"domain_scores_gemma":[0.9995129,0.00010581077,0.00009800983,0.00010115877,0.00004991785,0.00013220814],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034066683,0.00020612752,0.00027467773,0.000043283297,0.00013569598,0.00008250417,0.00023495972,0.00019250266,0.00054259266],"category_scores_gemma":[0.000053062977,0.000098150915,0.000058013004,0.0005049591,0.000043191758,0.00016966651,0.00020745817,0.00024798693,0.000397922],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00061878347,0.0004766282,0.15747483,0.0001047696,0.0001545471,0.000024522984,0.00089563214,0.00023310777,0.80293685,0.0041441526,0.0054039685,0.027532222],"study_design_scores_gemma":[0.0022935893,0.008099046,0.13673504,0.0003353138,0.00003151112,0.00015700694,0.0026988508,0.0012817568,0.014495193,0.0019565194,0.8305405,0.0013757201],"about_ca_topic_score_codex":0.00029648814,"about_ca_topic_score_gemma":0.00075564015,"teacher_disagreement_score":0.8251365,"about_ca_system_score_codex":0.00008931618,"about_ca_system_score_gemma":0.00002322824,"threshold_uncertainty_score":0.5941009},"labels":[],"label_agreement":null},{"id":"W2981656423","doi":"10.1111/jtxs.12492","title":"Acid induced gelation behavior of skim milk concentrated by membrane filtration","year":2019,"lang":"en","type":"article","venue":"Journal of Texture Studies","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Parks Canada","funders":"","keywords":"Filtration (mathematics); Skimmed milk; Membrane; Materials science; Chromatography; Chemical engineering; Chemistry; Food science; Mathematics; Engineering; Biochemistry; Statistics","score_opus":0.03332242261337281,"score_gpt":0.27235091368408587,"score_spread":0.23902849107071306,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2981656423","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9951436,0.0032408922,0.0000016572953,0.0006462378,0.0004497071,0.00025127083,0.000017849252,0.00000809249,0.00024071713],"genre_scores_gemma":[0.9995059,0.00012581187,0.000024845836,0.000042151252,0.00015742092,0.0000038578373,0.0000069096236,7.2582856e-7,0.00013242233],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99892193,0.000091228554,0.00046065805,0.00009721678,0.0003138825,0.00011506885],"domain_scores_gemma":[0.99884933,0.00008286588,0.00061784376,0.000037466896,0.0003779334,0.000034577406],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031251137,0.0001021791,0.00032023597,0.00001312284,0.000058918384,0.000015167321,0.0001537235,0.00009271995,0.00009305264],"category_scores_gemma":[0.00010366816,0.000035844845,0.00009579561,0.00015486617,0.000034776378,0.00018703697,0.000023978342,0.00015162086,0.000008292831],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003645385,0.000055006334,0.005843801,0.000013843216,0.00007163491,0.0000017578608,0.000285567,0.0000020584603,0.9864719,0.000021732732,0.001236504,0.0059597697],"study_design_scores_gemma":[0.00059111847,0.0017611485,0.0657015,0.00019216441,0.00008514115,0.000044356497,0.003929434,0.000011109976,0.92362845,0.00007649526,0.0037878375,0.00019125138],"about_ca_topic_score_codex":0.000015258418,"about_ca_topic_score_gemma":0.000030776915,"teacher_disagreement_score":0.06284343,"about_ca_system_score_codex":0.00003580601,"about_ca_system_score_gemma":0.000009651536,"threshold_uncertainty_score":0.14617103},"labels":[],"label_agreement":null},{"id":"W2981816574","doi":"10.1186/s40104-019-0384-z","title":"Interactive association between processing induced molecular structure changes and nutrient delivery on a molecular basis, revealed by cutting-edge vibrational biomolecular spectroscopy","year":2019,"lang":"en","type":"article","venue":"Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; Saskatchewan Ministry of Agriculture","funders":"Natural Sciences and Engineering Research Council of Canada; Saskatchewan Canola Development Commission","keywords":"Chemistry; Biopolymer; Protein secondary structure; Protein structure; Amide; Molecular dynamics; Spectroscopy; Chemical structure; Molecular spectroscopy; Crystallography; Molecule; Biophysics; Biochemistry; Biology; Organic chemistry; Computational chemistry","score_opus":0.010376354497503295,"score_gpt":0.2461568843079307,"score_spread":0.2357805298104274,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2981816574","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9779474,0.0012412377,0.000046639827,0.020260734,0.0001277504,0.00030526347,0.000021391037,0.00002723278,0.000022358248],"genre_scores_gemma":[0.9980371,0.00042292132,0.001044653,0.00037656067,0.000111571186,0.0000014248939,8.841165e-7,0.0000036314264,0.000001239084],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9963114,0.00008788334,0.0007380871,0.00063761306,0.0015442482,0.0006807371],"domain_scores_gemma":[0.99661034,0.00010114473,0.0017480423,0.00011081486,0.0011811014,0.00024856112],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002919458,0.00032136284,0.00064226624,0.00066674186,0.00051285716,0.00034189105,0.0011043819,0.00068872963,0.000008735704],"category_scores_gemma":[0.0008734897,0.00016152138,0.00007974201,0.0024135448,0.001555224,0.0009391118,0.0004408549,0.0010704866,0.0000014892887],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027419935,0.00007471972,0.0031378346,0.000014252916,0.000036234276,0.000048081925,0.000058743444,1.2732379e-7,0.97629714,0.0006029377,0.000028345445,0.01942738],"study_design_scores_gemma":[0.00045103117,0.016179504,0.0125217615,0.00020649808,0.00004956629,0.00080288947,0.0008310164,0.00008168237,0.96750003,0.00058800017,0.0005214276,0.0002665975],"about_ca_topic_score_codex":0.000020365025,"about_ca_topic_score_gemma":0.000005441171,"teacher_disagreement_score":0.020089721,"about_ca_system_score_codex":0.00040880617,"about_ca_system_score_gemma":0.00030944363,"threshold_uncertainty_score":0.6586651},"labels":[],"label_agreement":null},{"id":"W2981998416","doi":"10.1111/ijfs.14428","title":"Application of ultrasound treatment for modulating the structural, functional and rheological properties of black bean protein isolates","year":2019,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":58,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"CAE (Canada)","funders":"National Natural Science Foundation of China","keywords":"Rheology; Absorption of water; Ultrasound; Solubility; Chemistry; Macromolecule; Chemical engineering; Hydrogen bond; Molecule; Absorption (acoustics); Biophysics; Materials science; Organic chemistry; Biochemistry; Composite material; Medicine; Biology","score_opus":0.027999063738052582,"score_gpt":0.24583226848676207,"score_spread":0.21783320474870949,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2981998416","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99726945,0.0002323628,0.00034567705,0.0014764278,0.0001300754,0.00049867993,0.0000126676405,0.000009558075,0.000025107218],"genre_scores_gemma":[0.9996127,0.000007688399,0.0002617636,0.000010090639,0.000070315305,0.000019916317,0.0000010683647,6.9222267e-7,0.000015775675],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989611,0.000022126176,0.0004045523,0.00016152447,0.00032608543,0.0001245991],"domain_scores_gemma":[0.99860287,0.00009824642,0.00057678256,0.00006228638,0.0006372995,0.000022500964],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043184555,0.00008370135,0.00017682197,0.00009255156,0.00008664716,0.00002673193,0.00062326627,0.00007175523,0.000010150328],"category_scores_gemma":[0.00023065254,0.000027758682,0.000065057255,0.00026824302,0.0007803165,0.00017256227,0.00007913615,0.00008002013,7.1475995e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007280041,0.000031882715,0.0069637415,0.0000045705747,0.000034204604,8.613915e-8,0.00007365455,0.00020069757,0.97005147,0.008337439,0.0000011371203,0.014228301],"study_design_scores_gemma":[0.00042461598,0.0039411904,0.016070535,0.000082227474,0.000011810097,0.00015894238,0.0010729328,0.0032421867,0.95787394,0.016743751,0.0002773406,0.00010053624],"about_ca_topic_score_codex":0.000022017975,"about_ca_topic_score_gemma":0.000015452883,"teacher_disagreement_score":0.014127765,"about_ca_system_score_codex":0.00005953425,"about_ca_system_score_gemma":0.000035189187,"threshold_uncertainty_score":0.28751087},"labels":[],"label_agreement":null},{"id":"W2982144624","doi":"10.1039/c9fo01965k","title":"Effects of different satiety levels on the fate of soymilk protein in gastrointestinal digestion and antigenicity assessed by an <i>in vitro</i> dynamic gastrointestinal model","year":2019,"lang":"en","type":"article","venue":"Food & Function","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Fundamental Research Funds for the Central Universities; Priority Academic Program Development of Jiangsu Higher Education Institutions; Nanjing Agricultural University; Natural Science Foundation of Jiangsu Province; National Natural Science Foundation of China","keywords":"Antigenicity; In vitro; Digestion (alchemy); Food science; Chemistry; Biochemistry; Biology; Chromatography; Immunology; Antibody","score_opus":0.01552303641974953,"score_gpt":0.2035319694154073,"score_spread":0.18800893299565777,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2982144624","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99810004,0.00001985561,0.00047918558,0.00007608463,0.00002799924,0.0012096989,0.000034533696,0.000022321117,0.000030294977],"genre_scores_gemma":[0.99974054,0.0000010472861,0.00012463343,0.000015122296,0.00001475671,0.000063178086,0.000027789478,0.000002307061,0.000010603828],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99857867,0.00026179748,0.0003393548,0.0003180036,0.0002695173,0.00023264119],"domain_scores_gemma":[0.9993812,0.00018900406,0.00024132046,0.00009501427,0.00005100597,0.000042465403],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028975648,0.000178932,0.00026442434,0.000026652375,0.00004174377,0.0000189776,0.00014730568,0.000050968643,0.000005513089],"category_scores_gemma":[0.000085550884,0.000073326846,0.000053101016,0.00017009127,0.000052132826,0.00012940404,0.000044969216,0.00021217648,0.0000016501866],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0012517432,0.00028128465,0.020730013,0.00006429333,0.0000037624807,3.387252e-7,0.00001920171,0.00016405479,0.9756815,0.00007810725,0.0000013416843,0.0017243975],"study_design_scores_gemma":[0.0006447192,0.021647355,0.621568,0.0008253889,0.000008811814,0.000012624004,0.00012983703,0.026996505,0.3272624,0.00073030416,9.970264e-7,0.00017299695],"about_ca_topic_score_codex":0.00018849356,"about_ca_topic_score_gemma":0.00033483922,"teacher_disagreement_score":0.648419,"about_ca_system_score_codex":0.000057604804,"about_ca_system_score_gemma":0.000010511389,"threshold_uncertainty_score":0.2990182},"labels":[],"label_agreement":null},{"id":"W2982191509","doi":"10.1002/cche.10234","title":"Effect of fermentation time on the nutritional properties of pea protein‐enriched flour fermented by <i>Aspergillus oryzae</i> and <i>Aspergillus niger</i>","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":50,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian Science Centre for Human and Animal Health; Agriculture and Agri-Food Canada; University of Manitoba; University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Aspergillus oryzae; Aspergillus niger; Fermentation; Solid-state fermentation; Food science; Chemistry; Chymotrypsin; Aspergillus; Enzyme; Biochemistry; Trypsin; Botany; Biology","score_opus":0.00581916114759912,"score_gpt":0.1747535865509151,"score_spread":0.168934425403316,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2982191509","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99413913,0.0003268684,1.2222768e-7,0.00035904537,0.000022499291,0.00093796843,0.000083516505,0.000031652606,0.004099192],"genre_scores_gemma":[0.9978412,0.000013300196,0.000002031086,0.00005310129,0.000073674346,0.00010779686,0.00011230038,0.0000028648014,0.0017937325],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99868983,0.00013991048,0.0003064202,0.00029113182,0.0003751561,0.00019755418],"domain_scores_gemma":[0.9994348,0.00010139239,0.0002072217,0.00011615972,0.00008230483,0.00005809392],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034389287,0.00019835283,0.00029622222,0.000005113814,0.00009037932,0.000023276461,0.00024742572,0.00012932855,0.00031144524],"category_scores_gemma":[0.000043734,0.00007115811,0.000076282915,0.00013570426,0.00013688086,0.00007185738,0.00007133011,0.00013099531,0.000023842205],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00028487932,0.00009219094,0.00038175136,0.00028656804,0.000029750783,5.279673e-7,0.00003755582,0.0000023997688,0.9977428,0.000014761141,0.0005689916,0.0005578454],"study_design_scores_gemma":[0.0004943337,0.00068664626,0.0004323629,0.00019811865,0.000012285475,0.000008822383,0.00010510482,0.00005648093,0.9974863,0.000041531363,0.00033406337,0.00014394138],"about_ca_topic_score_codex":0.000084826934,"about_ca_topic_score_gemma":0.0000013356791,"teacher_disagreement_score":0.0037020633,"about_ca_system_score_codex":0.000043980657,"about_ca_system_score_gemma":0.000010937458,"threshold_uncertainty_score":0.3410107},"labels":[],"label_agreement":null},{"id":"W2985492915","doi":"10.3168/jds.2019-16542","title":"Understanding the differences in cheese-making properties between reverse osmosis and ultrafiltration concentrates","year":2019,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Université Laval","funders":"","keywords":"Rennet; Lactose; Food science; Chemistry; Ultrafiltration (renal); Reverse osmosis; Cheesemaking; Yield (engineering); Chromatography; Casein; Membrane; Materials science; Biochemistry","score_opus":0.1461452565790831,"score_gpt":0.25451865858583567,"score_spread":0.10837340200675258,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2985492915","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980391,0.00018621655,0.000009867616,0.0010909912,0.00016119253,0.00016007602,0.000001524129,0.000004818794,0.00034617493],"genre_scores_gemma":[0.99978787,0.000022221146,0.000024307812,0.00004731015,0.00009769319,0.0000010308169,1.12462786e-7,3.329263e-7,0.000019141818],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9988755,0.00008678618,0.00028778586,0.00013480923,0.00042718285,0.00018791862],"domain_scores_gemma":[0.9994504,0.00014827594,0.00025802926,0.000038779788,0.000059923128,0.000044581007],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014657372,0.000071968345,0.00015699664,0.000026916989,0.00021173555,0.0002020066,0.00042445117,0.0000321581,0.000015886993],"category_scores_gemma":[0.00015360111,0.000020831782,0.000028641454,0.00042448292,0.0003141671,0.00067370076,0.000043458076,0.0001534665,0.0000023369244],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011339282,0.000007932204,0.50053006,0.0000063189377,0.0000037180853,0.0000011001723,0.0008242954,0.000008073595,0.4967502,0.00018284372,0.000010988337,0.0016631157],"study_design_scores_gemma":[0.00017747605,0.00046235122,0.97121704,0.00041991784,0.000008016667,0.0000369172,0.012968865,0.00028075074,0.01308824,0.0010548024,0.00014711263,0.00013852133],"about_ca_topic_score_codex":0.000028347444,"about_ca_topic_score_gemma":0.000039407627,"teacher_disagreement_score":0.48366198,"about_ca_system_score_codex":0.000082185565,"about_ca_system_score_gemma":0.00003716299,"threshold_uncertainty_score":0.19479543},"labels":[],"label_agreement":null},{"id":"W2987037295","doi":"10.3168/jds.2019-16434","title":"Short communication: Effect of stirring operations on changes in physical and rheological properties of nonfat yogurts during storage","year":2019,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Agriculture and Agri-Food Canada","funders":"Novalait; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Syneresis; Rheology; Chemistry; Viscosity; Food science; Rheometry; Apparent viscosity; Materials science; Composite material","score_opus":0.028825673480315825,"score_gpt":0.2515003058290086,"score_spread":0.22267463234869278,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2987037295","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991868,0.000201576,4.3087886e-7,0.00024982396,0.00006273779,0.00019212998,0.0000017560299,0.000003342548,0.00010136268],"genre_scores_gemma":[0.9998738,0.000019600993,0.000038816375,0.0000062581253,0.00004116559,0.0000032952858,1.5948167e-7,4.047449e-7,0.000016472275],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990037,0.00013900429,0.00024600473,0.00011824375,0.00037319062,0.00011984461],"domain_scores_gemma":[0.9995349,0.000117238436,0.00012915,0.00008309071,0.00008933932,0.00004625946],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010906612,0.00007181456,0.00025487668,0.0000459626,0.00009046959,0.000026625814,0.00044466608,0.000030301027,0.0000066059247],"category_scores_gemma":[0.0001496371,0.000024679026,0.00003560681,0.00028378452,0.0003038286,0.0002642856,0.00013964516,0.0001471113,9.3648106e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000055897992,0.000050721126,0.035940394,0.000025060424,0.000002703003,0.0000012703476,0.00033820653,0.00033281968,0.9612519,0.000056170196,6.620361e-7,0.0019441802],"study_design_scores_gemma":[0.00018302283,0.0018469165,0.44193724,0.00046403415,0.000004068616,0.000030325416,0.00032372423,0.0006342772,0.55448645,0.000010688941,0.000008175939,0.00007110076],"about_ca_topic_score_codex":0.000024228559,"about_ca_topic_score_gemma":0.000045115627,"teacher_disagreement_score":0.4067655,"about_ca_system_score_codex":0.000029224326,"about_ca_system_score_gemma":0.000012910554,"threshold_uncertainty_score":0.11194691},"labels":[],"label_agreement":null},{"id":"W2989777238","doi":"10.1039/c9sm01650c","title":"Effect of protein type, concentration and oil droplet size on the formation of repulsively jammed elastic nanoemulsion gels","year":2019,"lang":"en","type":"article","venue":"Soft Matter","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Saskatoon Medical Imaging; University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation; University of Saskatchewan","keywords":"Steric effects; Whey protein isolate; Chemical engineering; Whey protein; Sodium Caseinate; Chemistry; Oil droplet; Materials science; Chromatography; Organic chemistry; Emulsion","score_opus":0.007573704771749873,"score_gpt":0.20258884972622088,"score_spread":0.195015144954471,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2989777238","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99810994,0.000031868105,0.0000018296977,0.0006516217,0.000070912945,0.00048075742,0.000008196818,0.000009259578,0.0006355937],"genre_scores_gemma":[0.9994383,0.000002042421,0.0000053436534,0.000120054814,0.000028447004,0.000023835968,0.0000064245914,7.745314e-7,0.0003748044],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99927956,0.00017429485,0.00018341038,0.00010896033,0.00016099888,0.000092770475],"domain_scores_gemma":[0.9992697,0.00043684695,0.0001696169,0.000060295515,0.000047812366,0.000015681431],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031220037,0.00007302457,0.00013110736,0.0000031765314,0.000036484096,0.000013734559,0.00008761981,0.00005338411,0.00022041392],"category_scores_gemma":[0.00014077873,0.000022124046,0.000028409171,0.000079224126,0.00003507298,0.00007950845,0.000027474827,0.000050586546,0.00010899043],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000107103624,0.000010194396,0.0023034206,0.00010061772,0.0000035743296,1.1840297e-7,0.000065586864,0.0000012591665,0.9885635,0.000043460397,0.00015626647,0.008644937],"study_design_scores_gemma":[0.00026898153,0.0015240597,0.019616652,0.00027034164,0.00000806788,0.0000029614528,0.000045204117,0.00016281324,0.9772403,0.00008781915,0.0006846611,0.00008809598],"about_ca_topic_score_codex":0.000032644133,"about_ca_topic_score_gemma":0.000004736598,"teacher_disagreement_score":0.01731323,"about_ca_system_score_codex":0.000010304696,"about_ca_system_score_gemma":0.0000021776339,"threshold_uncertainty_score":0.24133778},"labels":[],"label_agreement":null},{"id":"W2990193641","doi":"10.3390/molecules24234288","title":"Pea Protein for Hempseed Oil Nanoemulsion Stabilization","year":2019,"lang":"en","type":"article","venue":"Molecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":58,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada; Mitacs","keywords":"Emulsion; Sonication; Rheology; Dynamic light scattering; Chemical engineering; Materials science; Pulmonary surfactant; Chromatography; Lecithin; Chemistry; Particle size; Nanotechnology; Composite material; Organic chemistry; Nanoparticle","score_opus":0.013226788095726286,"score_gpt":0.20433928537738452,"score_spread":0.19111249728165824,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2990193641","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9957947,0.00015067626,0.00009107281,0.00047122542,0.00011547984,0.00062129344,0.000023021334,0.00008634837,0.0026461396],"genre_scores_gemma":[0.99700475,0.0000025642798,0.00030688246,0.00006551817,0.000100099984,0.0001655362,0.00006504083,0.0000014629495,0.0022881762],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99921596,0.00004925191,0.00015015279,0.0002408229,0.0001623651,0.00018145949],"domain_scores_gemma":[0.9997143,0.000038556747,0.00006948139,0.00006788927,0.000071782255,0.000037954716],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015129555,0.000095258496,0.000113998685,0.0000073577735,0.00008423937,0.000043097018,0.00017434484,0.00007563645,0.00010374919],"category_scores_gemma":[0.00004228842,0.000035885263,0.00006396054,0.00011067279,0.00001670442,0.00008936527,0.000043577795,0.000035513083,0.00009376692],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026640768,0.000030421357,0.00018796133,0.000028947912,0.0000031453494,2.605812e-7,0.000028259661,0.000012012144,0.9756499,0.0013592769,0.000098148856,0.022575008],"study_design_scores_gemma":[0.00081186986,0.0011459481,0.003164135,0.0001797398,0.000008829872,0.0000037976042,0.00045599058,0.0023026005,0.9046444,0.004869497,0.08187847,0.0005346909],"about_ca_topic_score_codex":0.000055760258,"about_ca_topic_score_gemma":0.000077666264,"teacher_disagreement_score":0.08178032,"about_ca_system_score_codex":0.000022402273,"about_ca_system_score_gemma":0.0000046452824,"threshold_uncertainty_score":0.14633586},"labels":[],"label_agreement":null},{"id":"W2993208303","doi":"10.1016/j.foodres.2019.108846","title":"Using the USAXS technique to reveal the fat globule and casein micelle structures of bovine dairy products","year":2019,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Francis Xavier University; University of Guelph","funders":"Argonne National Laboratory; Natural Sciences and Engineering Research Council of Canada","keywords":"Radius of gyration; Globules of fat; Micelle; Small-angle X-ray scattering; Scattering; Chemistry; Dairy industry; Casein; Crystallography; Analytical Chemistry (journal); Materials science; Milk fat; Food science; Physics; Chromatography; Optics; Physical chemistry","score_opus":0.1364984152163833,"score_gpt":0.36010113575169694,"score_spread":0.22360272053531363,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2993208303","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9837412,0.00018568069,0.000019469304,0.013759489,0.00020824943,0.0011099755,0.000081758015,0.000010524895,0.0008836529],"genre_scores_gemma":[0.9981611,0.0000044147773,0.00036296307,0.000054505763,0.00044158558,0.00004567105,0.000007655458,0.0000011413748,0.00092099473],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984947,0.00024751644,0.0001380978,0.00023428355,0.0006795066,0.00020591407],"domain_scores_gemma":[0.9992262,0.0002202021,0.000058248803,0.00012418431,0.00032915766,0.00004201539],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00096617907,0.000073753006,0.0000880967,0.000026670408,0.00018212086,0.00009662404,0.0007136202,0.000048199126,0.00009876507],"category_scores_gemma":[0.00034920717,0.00002123811,0.000027955735,0.00028530697,0.00013173856,0.00008728539,0.00046986502,0.00022107834,0.000007966295],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005683631,0.000017212795,0.0014518083,0.000012795128,0.00002371344,0.0000012409201,0.00012303326,0.000011298633,0.99154466,0.0018337974,0.0028584385,0.0020651605],"study_design_scores_gemma":[0.00022723632,0.0021420484,0.020573577,0.00015098453,0.0000054782236,0.00014790232,0.0015707262,0.00035806414,0.85064894,0.005422009,0.11850978,0.00024323801],"about_ca_topic_score_codex":0.0005586737,"about_ca_topic_score_gemma":0.0003183932,"teacher_disagreement_score":0.14089571,"about_ca_system_score_codex":0.00004533108,"about_ca_system_score_gemma":0.000019765912,"threshold_uncertainty_score":0.14007448},"labels":[],"label_agreement":null},{"id":"W2993697560","doi":"10.3390/polym11121997","title":"Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel","year":2019,"lang":"en","type":"article","venue":"Polymers","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Soy protein; Maillard reaction; Chemistry; Covalent bond; Polysaccharide; Hydrogen bond; Hydrophobic effect; Gel electrophoresis; Random coil; Chromatography; Conjugate; Polymer chemistry; Food science; Organic chemistry; Protein secondary structure; Molecule; Biochemistry","score_opus":0.01774727205934038,"score_gpt":0.2286442885530758,"score_spread":0.21089701649373543,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2993697560","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99438715,0.00007518597,0.000002062371,0.00065752264,0.00021046874,0.0013054201,0.000015063959,0.000038702063,0.0033084075],"genre_scores_gemma":[0.9994312,0.0000012661159,0.000003269487,0.000059921924,0.00006311271,0.000051005794,0.0000061697433,0.0000023417556,0.0003817098],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99852747,0.00027293144,0.0003792129,0.00021357977,0.00031568878,0.0002911025],"domain_scores_gemma":[0.99907255,0.00027042977,0.00038712926,0.00017908796,0.00003475319,0.000056033234],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007839659,0.00017631704,0.00030403282,0.000025267746,0.00009298585,0.000023844515,0.00042910612,0.0001088838,0.00032771655],"category_scores_gemma":[0.000064235246,0.000058152917,0.00016294712,0.00022176043,0.000050031875,0.00017896014,0.00007239319,0.00013907107,0.0001234422],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014504691,0.00002682808,0.00032201275,0.00004832973,0.000019531684,2.2157275e-7,0.00014293792,6.435502e-7,0.9886709,0.00038266042,0.000026744197,0.010214146],"study_design_scores_gemma":[0.0002443569,0.0018081213,0.0005299069,0.00010181351,0.000010530667,0.0000017772996,0.00026327133,0.00022145237,0.99655175,0.000055756478,0.00008330442,0.00012795009],"about_ca_topic_score_codex":0.0012661123,"about_ca_topic_score_gemma":0.00006771428,"teacher_disagreement_score":0.0100861965,"about_ca_system_score_codex":0.000034082117,"about_ca_system_score_gemma":0.000011059614,"threshold_uncertainty_score":0.35882667},"labels":[],"label_agreement":null},{"id":"W2994767932","doi":"10.1016/j.foodres.2019.108922","title":"Nanoemulsions and acidified milk gels as a strategy for improving stability and antioxidant activity of yarrow phenolic compounds after gastrointestinal digestion","year":2019,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Ministerio de Ciencia e Innovación; Comunidad de Madrid","keywords":"Digestion (alchemy); Chemistry; Antioxidant; Food science; In vitro; Composition (language); Chromatography; Biochemistry","score_opus":0.08828224684307204,"score_gpt":0.32521013015340955,"score_spread":0.2369278833103375,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2994767932","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977582,0.00007450037,0.000034379467,0.0006168254,0.00008202234,0.0007612478,0.00024563438,0.000017074546,0.00041008304],"genre_scores_gemma":[0.99950165,0.0000047287845,0.00016444338,0.000006664306,0.00010807631,0.00010485262,0.00001438882,0.0000015807152,0.00009363117],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9985153,0.00016776618,0.00020110107,0.00034845373,0.0004893783,0.0002779801],"domain_scores_gemma":[0.99888045,0.00046818692,0.000089262336,0.000073433104,0.00039030617,0.00009835499],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009307163,0.00010292777,0.00015304785,0.000041643914,0.00012417427,0.00010389974,0.0002109944,0.0000721561,0.00010929006],"category_scores_gemma":[0.00035572433,0.000049651007,0.000047464833,0.0001065736,0.00017566336,0.00021578076,0.00021263486,0.00024408611,0.0000050258254],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00041077728,0.00010887134,0.019093411,0.00005428323,0.000014695985,8.228846e-7,0.000050936134,8.431157e-7,0.97079694,0.0006976865,0.000008427919,0.008762299],"study_design_scores_gemma":[0.00096446415,0.0066244146,0.7000376,0.0002328845,0.0000068450054,0.000094033996,0.00062841974,0.002101421,0.284543,0.004059677,0.0004540761,0.00025312955],"about_ca_topic_score_codex":0.00042978083,"about_ca_topic_score_gemma":0.0003386399,"teacher_disagreement_score":0.6862539,"about_ca_system_score_codex":0.000057806206,"about_ca_system_score_gemma":0.00003380564,"threshold_uncertainty_score":0.20247093},"labels":[],"label_agreement":null},{"id":"W2995455123","doi":"10.1002/cche.10248","title":"Physicochemical properties of enzymatically modified pea protein‐enriched flour treated by different enzymes to varying levels of hydrolysis","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":47,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Chemistry; Papain; Solubility; Hydrolysis; Trypsin; Proteolysis; Pea protein; Pepsin; Chromatography; Enzymatic hydrolysis; Food science; Enzyme; Biochemistry; Organic chemistry","score_opus":0.024559941021965938,"score_gpt":0.2065349373769475,"score_spread":0.18197499635498157,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2995455123","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9957325,0.00018964018,0.0000039136517,0.00012666255,0.000014613466,0.0006149033,0.00008503203,0.00005846899,0.0031743003],"genre_scores_gemma":[0.9987423,0.0000016573852,0.000021619635,0.000014218284,0.000088046916,0.000097085096,0.000037278354,0.00000380841,0.0009940056],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982872,0.000050752635,0.00051532435,0.00040700193,0.00042282624,0.00031687412],"domain_scores_gemma":[0.99924445,0.000055958873,0.00022832603,0.00020043104,0.0001275885,0.0001432663],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000114647264,0.000260083,0.00058029307,0.000008095845,0.000040779796,0.00002337845,0.00048257364,0.00018606427,0.00021439225],"category_scores_gemma":[0.00006914609,0.0001078988,0.00017077228,0.0002175186,0.00007144796,0.00007047581,0.00016555871,0.00014111526,0.000013165676],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009824602,0.0002119776,0.00024265084,0.000345851,0.00005782664,4.5205027e-7,0.00011147709,0.000009984681,0.99777555,0.000020476686,0.0000695498,0.0010559808],"study_design_scores_gemma":[0.0002492615,0.0001221486,0.00052486156,0.00020164816,0.000020618574,0.0000020251348,0.00010176608,0.00031601053,0.9981183,0.00009777362,0.000017657294,0.0002279768],"about_ca_topic_score_codex":0.00018086718,"about_ca_topic_score_gemma":0.0000022978188,"teacher_disagreement_score":0.0030098148,"about_ca_system_score_codex":0.000052542637,"about_ca_system_score_gemma":0.000012756225,"threshold_uncertainty_score":0.43999854},"labels":[],"label_agreement":null},{"id":"W2996080560","doi":"10.3390/foods8120685","title":"Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties","year":2019,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":58,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie; University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Emulsion; Cultivar; Chemistry; Food science; Horticulture; Agronomy; Biology; Organic chemistry","score_opus":0.016248028071933294,"score_gpt":0.1927432765771139,"score_spread":0.1764952485051806,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2996080560","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99606586,0.000072311464,0.0000053312756,0.0010258682,0.0001757487,0.0010532418,0.0000049213963,0.00014400305,0.0014527242],"genre_scores_gemma":[0.9963297,0.0000012981413,0.00019615225,0.000104619336,0.00030170695,0.00008956133,0.0000066577486,0.0000019235124,0.002968347],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989074,0.0000653445,0.00014266882,0.00037427904,0.00025484042,0.0002554625],"domain_scores_gemma":[0.9997086,0.000012263107,0.00004234926,0.00008156617,0.00007748013,0.000077759025],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001400313,0.00013860615,0.0001567461,0.00001271957,0.00013262012,0.00006819743,0.00020145487,0.00006811936,0.00019287139],"category_scores_gemma":[0.000030667594,0.000041558425,0.00003577933,0.00033966906,0.000018898909,0.00015170244,0.0000618836,0.000099784396,0.00049617625],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011197637,0.00004383285,0.0127333,0.000013996961,0.000009076631,4.5595814e-7,0.0002411441,0.000017986962,0.9766071,0.000019931462,0.00023051983,0.009970712],"study_design_scores_gemma":[0.00033304436,0.005644254,0.11191044,0.00024473653,0.0000106886255,0.000048207716,0.0007814015,0.00017303432,0.7773447,0.000023030152,0.1029033,0.00058316434],"about_ca_topic_score_codex":0.00027386897,"about_ca_topic_score_gemma":0.000342604,"teacher_disagreement_score":0.19926237,"about_ca_system_score_codex":0.000037778314,"about_ca_system_score_gemma":0.0000072905755,"threshold_uncertainty_score":0.63775074},"labels":[],"label_agreement":null},{"id":"W2997009770","doi":"10.1002/cche.10257","title":"Effect of fermentation time on the physicochemical and functional properties of pea protein‐enriched flour fermented by <i>Aspergillus oryzae</i> and <i>Aspergillus niger</i>","year":2020,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":54,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Saskatchewan Health Research Foundation; Ministry of Agriculture - Saskatchewan","keywords":"Aspergillus oryzae; Aspergillus niger; Fermentation; Chemistry; Food science; Solubility; Hydrolysis; Solid-state fermentation; Rhizopus oryzae; Biochemistry; Organic chemistry","score_opus":0.0123440047863197,"score_gpt":0.17610274208013135,"score_spread":0.16375873729381166,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2997009770","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99710584,0.00030193687,4.9976705e-7,0.0010197067,0.00000999381,0.00048621188,0.000046301335,0.000033067237,0.0009964345],"genre_scores_gemma":[0.99936265,0.000010867005,0.0000015288844,0.00013061741,0.00012723112,0.00006744031,0.000070835464,0.0000026937548,0.00022612911],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99890727,0.00009427603,0.00024711384,0.0003035689,0.00029029814,0.00015744613],"domain_scores_gemma":[0.99955153,0.000079765734,0.00015567198,0.000066479835,0.000055745317,0.00009082525],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016518192,0.00018968148,0.0002733074,0.000002395661,0.00009602826,0.000022495797,0.00013487898,0.00010253475,0.000084153435],"category_scores_gemma":[0.000073173476,0.00007050774,0.000054315613,0.00012305699,0.00020127841,0.000059169965,0.000089387286,0.00013820546,0.0000044236945],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00038101894,0.00004770634,0.00013285296,0.0002183253,0.00003191621,5.1300066e-7,0.000081759244,0.0000018173788,0.9973329,0.000006539494,0.0008721293,0.00089257787],"study_design_scores_gemma":[0.00037287103,0.0005370041,0.00027645894,0.00007419,0.000018354578,0.000005600101,0.0001134337,0.00014925431,0.99815744,0.000019053043,0.00015024043,0.0001261083],"about_ca_topic_score_codex":0.000039499482,"about_ca_topic_score_gemma":4.5411215e-7,"teacher_disagreement_score":0.002256809,"about_ca_system_score_codex":0.000022042972,"about_ca_system_score_gemma":0.000008342304,"threshold_uncertainty_score":0.28752223},"labels":[],"label_agreement":null},{"id":"W2997507740","doi":"10.1016/j.foodchem.2019.126127","title":"Functionalizing zein through antisolvent precipitation from ethanol or aetic acid","year":2019,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":51,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Barrett Bateman Foundation","keywords":"Precipitation; Acetic acid; Chemical engineering; Dissolution; Viscoelasticity; Rheology; Ethanol; Materials science; Chemistry; Organic chemistry; Composite material","score_opus":0.03434862096034094,"score_gpt":0.22867902450215158,"score_spread":0.19433040354181064,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2997507740","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9932701,0.00052687747,0.000014662243,0.00031827617,0.00032229937,0.0002256969,0.00008830328,0.00010088465,0.0051328805],"genre_scores_gemma":[0.9976266,0.000010560713,0.000161234,0.00007929675,0.0004873449,0.00004232874,0.00020455528,0.0000017520609,0.0013863276],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99894106,0.000028807457,0.00021019277,0.00034250293,0.00027113676,0.00020629878],"domain_scores_gemma":[0.99960035,0.0000896502,0.00011184521,0.00010628844,0.00004513989,0.00004674336],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00007720564,0.00013686261,0.000154949,0.0000019782517,0.000076440156,0.000049540937,0.00023731706,0.00015697822,0.003189106],"category_scores_gemma":[0.000043295036,0.0000551401,0.00007774424,0.00012072368,0.000021982312,0.00012187201,0.000072806055,0.00012586328,0.00027983138],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003824116,0.000038475944,0.0005839424,0.00002658094,0.000026973728,0.0000011469591,0.00008295049,0.0000028134127,0.9966678,0.000009539363,0.00029943482,0.0022221142],"study_design_scores_gemma":[0.00020043415,0.0002635703,0.0022461647,0.0000938501,0.000009571256,0.0000071531836,0.0003761519,0.000019710198,0.9757632,0.00060326,0.02021916,0.00019774905],"about_ca_topic_score_codex":0.00006234965,"about_ca_topic_score_gemma":0.000023553795,"teacher_disagreement_score":0.020904562,"about_ca_system_score_codex":0.00004373111,"about_ca_system_score_gemma":0.000011906088,"threshold_uncertainty_score":0.9977221},"labels":[],"label_agreement":null},{"id":"W2999391064","doi":"10.1016/j.foodchem.2020.126199","title":"Effects of pH-modification on the rennet coagulation of concentrated casein micelles suspensions","year":2020,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture, Food and Rural Affairs; University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Aarhus Universitet","keywords":"Chymosin; Rennet; Micelle; Chemistry; Casein; Rheology; Skimmed milk; Coagulation; Suspension (topology); Colloid; Phosphate; Chromatography; Calcium; Chemical engineering; Food science; Organic chemistry; Materials science; Aqueous solution","score_opus":0.04079562097071689,"score_gpt":0.215867059085068,"score_spread":0.1750714381143511,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2999391064","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99760175,0.00010222623,0.0000013731628,0.0012741154,0.00002007561,0.00023156959,0.000029110352,0.000021145419,0.0007186132],"genre_scores_gemma":[0.99978846,0.0000061646797,0.000004796812,0.000045636363,0.00007574367,0.000011619581,0.00005049767,6.5124743e-7,0.000016437656],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99940807,0.000048391896,0.00018290115,0.00013668917,0.0001408286,0.00008313826],"domain_scores_gemma":[0.9994255,0.00024865492,0.00017299318,0.0000575063,0.000059772676,0.000035620033],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006727555,0.000071112794,0.000117008145,0.0000011687233,0.000046261735,0.0000063825237,0.00016480639,0.00007298012,0.00006897468],"category_scores_gemma":[0.00016047621,0.000026070044,0.000044534238,0.00014134735,0.000054851138,0.0000147488545,0.00002359798,0.00006913824,0.000005251757],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026874226,0.00003389608,0.00006159425,0.000050200757,0.000011320295,4.4715065e-7,0.00007227389,0.0000097397005,0.9989628,0.00009969019,0.00032803867,0.0003430834],"study_design_scores_gemma":[0.00009191531,0.00018777033,0.0012300813,0.00004215282,0.0000085635875,7.5996724e-7,0.00015216102,0.0001856282,0.99762446,0.00004367854,0.00038100977,0.000051847015],"about_ca_topic_score_codex":0.000030007344,"about_ca_topic_score_gemma":0.000006190222,"teacher_disagreement_score":0.0021866814,"about_ca_system_score_codex":0.000008850802,"about_ca_system_score_gemma":0.0000063244465,"threshold_uncertainty_score":0.106310554},"labels":[],"label_agreement":null},{"id":"W3001507768","doi":"10.1002/leg3.30","title":"Evaluation and optimization of functional and antinutritional properties of aquafaba","year":2020,"lang":"en","type":"article","venue":"Legume Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":61,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; Agriculture and Agri-Food Canada; McGill University; Ste. Anne's Hospital","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Food science; Ingredient; Cooking oil; Tannin; Emulsion; Mathematics; Chemistry; Response surface methodology; Raw material; Chromatography; Biochemistry","score_opus":0.08090184783016618,"score_gpt":0.23088393502332683,"score_spread":0.14998208719316064,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3001507768","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980687,0.00040276445,0.0001092322,0.000987217,0.00003095044,0.00017412663,0.000007080814,0.000007577438,0.00021237452],"genre_scores_gemma":[0.9994952,0.000008271639,0.00040673406,0.000035082332,0.00004213492,0.0000056061353,0.0000022987833,1.8426805e-7,0.0000044633284],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991262,0.00003681193,0.00012615301,0.00015591267,0.00049152697,0.00006337362],"domain_scores_gemma":[0.9995939,0.000017783546,0.000075615484,0.00001747064,0.00025676723,0.000038419766],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005982946,0.000037531114,0.00006898114,0.0000099662775,0.0000817337,0.000019929937,0.00007813673,0.000018984076,0.000041030264],"category_scores_gemma":[0.00020123266,0.000015283473,0.000009755821,0.00027680298,0.0003573761,0.00022891612,0.00005112944,0.000022295528,6.26468e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010575708,0.000011216956,0.0013896597,0.000013880469,0.0000014511653,3.0126245e-8,0.000079261765,0.00046209674,0.9929327,0.00027492867,0.000008348479,0.004815866],"study_design_scores_gemma":[0.00055294705,0.0007531805,0.19059041,0.00015201344,0.00002803632,0.000016321315,0.00080512743,0.25034174,0.5557762,0.0005135364,0.00023590766,0.00023457753],"about_ca_topic_score_codex":0.000025305204,"about_ca_topic_score_gemma":0.000003880488,"teacher_disagreement_score":0.4371565,"about_ca_system_score_codex":0.00000636038,"about_ca_system_score_gemma":0.000023690165,"threshold_uncertainty_score":0.1316767},"labels":[],"label_agreement":null},{"id":"W3001534675","doi":"10.3168/jds.2019-16787","title":"Studying stirred yogurt microstructure using optical microscopy: How smoothing temperature and storage time affect microgel size related to syneresis","year":2020,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":57,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Université Laval","funders":"","keywords":"Syneresis; Food science; Whey protein isolate; Whey protein; Microstructure; Chemistry; Rheometry; Smoothing; Optical microscope; Rheology; Materials science; Composite material; Scanning electron microscope; Mathematics","score_opus":0.021399099258217126,"score_gpt":0.251807863108575,"score_spread":0.23040876385035788,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3001534675","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99238,0.00057753455,0.000008934022,0.0063141505,0.00032825416,0.00031813863,0.000026441881,0.000030089419,0.000016461874],"genre_scores_gemma":[0.99542296,0.0000051419347,0.0037230975,0.00054952124,0.0002304076,9.049798e-7,6.561565e-7,0.0000030767847,0.00006421661],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9977961,0.00014924847,0.00043142244,0.0004761167,0.0006920506,0.0004550267],"domain_scores_gemma":[0.99854106,0.00025250742,0.00036249636,0.00009082791,0.00021847905,0.0005346395],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012777463,0.00023990926,0.00044873683,0.00004756797,0.00060439634,0.0007332891,0.00086297956,0.00013160799,0.000028529357],"category_scores_gemma":[0.0010225013,0.00010281266,0.000112093476,0.0011947834,0.00031165683,0.0007205221,0.0003224042,0.0005330491,0.000006795206],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005956256,0.000016888021,0.0013078438,0.000013791758,0.00001753228,0.00007089646,0.0009009351,0.000057841266,0.99590427,0.0000022744691,0.00037705744,0.0012711185],"study_design_scores_gemma":[0.0011259656,0.002842201,0.07386547,0.0008631917,0.00011886653,0.0022570542,0.004639573,0.0011228874,0.9096748,0.00006982536,0.00234806,0.0010720742],"about_ca_topic_score_codex":0.000011730356,"about_ca_topic_score_gemma":0.000004886645,"teacher_disagreement_score":0.08622943,"about_ca_system_score_codex":0.00011255958,"about_ca_system_score_gemma":0.00009386301,"threshold_uncertainty_score":0.7071124},"labels":[],"label_agreement":null},{"id":"W3002239458","doi":"10.1016/j.foodchem.2020.126282","title":"Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH","year":2020,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":89,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Ministry of Advanced Education; Saskatchewan Pulse Growers","keywords":"Xanthan gum; Chemistry; Viscosity; Pea protein; Surface tension; Polysaccharide; Chemical engineering; Apparent viscosity; Soy protein; Rheology; Food science; Materials science; Organic chemistry; Composite material","score_opus":0.03211428558886462,"score_gpt":0.22908072385059935,"score_spread":0.19696643826173474,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3002239458","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99654955,0.000581268,0.00005484016,0.0004836931,0.00001641336,0.0019067153,0.00020247002,0.000033445365,0.00017162738],"genre_scores_gemma":[0.9995936,0.000004103518,0.000022298804,0.000013999774,0.000097919015,0.00014293754,0.0000656477,0.0000022869767,0.000057219266],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990152,0.000076623284,0.0003085814,0.0002541468,0.00017405978,0.00017135257],"domain_scores_gemma":[0.9993844,0.000101781916,0.0002739469,0.000084457075,0.000089991896,0.000065415545],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018933446,0.00014684156,0.00025873003,0.000001840334,0.00012253513,0.00002149515,0.00022960399,0.0000987017,0.000079981386],"category_scores_gemma":[0.00016754362,0.000056758396,0.000069031696,0.0001530375,0.00016907287,0.00004631469,0.00010153249,0.00006223142,8.0593924e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00020290056,0.00001727248,0.00048084214,0.0006409263,0.000025790243,2.0147047e-7,0.00011716579,0.000007655677,0.99678516,0.000042053995,0.000019942194,0.0016600612],"study_design_scores_gemma":[0.0003798438,0.0014727373,0.00013318383,0.000083272316,0.000017040707,0.0000019575355,0.00008387854,0.0006261367,0.9960459,0.00008064208,0.00096820755,0.00010720941],"about_ca_topic_score_codex":0.000015581481,"about_ca_topic_score_gemma":0.0000112172875,"teacher_disagreement_score":0.0030440602,"about_ca_system_score_codex":0.000017011287,"about_ca_system_score_gemma":0.000009386717,"threshold_uncertainty_score":0.23145403},"labels":[],"label_agreement":null},{"id":"W3004103489","doi":"10.1016/j.lwt.2020.109109","title":"Effect of edible plant materials on provitamin A stability and bioaccessibility from extruded whole pearl millet (P. typhoides) composite blends","year":2020,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"United States Agency for International Development","keywords":"Moringa; Food science; Micronutrient; Carotenoid; Provitamin; Fortification; Biology; Agronomy; Chemistry","score_opus":0.026455196373173916,"score_gpt":0.22714743892896216,"score_spread":0.20069224255578824,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3004103489","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968197,0.00013863518,0.0000013203305,0.0006325813,0.00013281971,0.00062023173,0.0014188661,0.00005709988,0.00017878065],"genre_scores_gemma":[0.9995226,0.0000040871214,0.000038383718,0.0000768133,0.00018068931,0.00003237717,0.00013470725,0.0000012209182,0.000009103893],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99842334,0.00046398494,0.00030532625,0.00041900054,0.00021207116,0.00017628276],"domain_scores_gemma":[0.99930537,0.00033545555,0.00011851939,0.00010926128,0.000026225329,0.00010514385],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037206468,0.00015627238,0.00038209898,0.0000057655134,0.00007265257,0.000058874153,0.00023503919,0.00010608527,0.00024135504],"category_scores_gemma":[0.00012001999,0.000057329904,0.0000480278,0.00012339633,0.000086870605,0.00007594703,0.00014282917,0.00009104411,0.000027301],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004520579,0.000039656963,0.012083853,0.00010174158,0.000012136367,0.0000025462398,0.00016195288,1.9314852e-7,0.9834641,0.000009352238,0.000121180536,0.003551221],"study_design_scores_gemma":[0.00027172183,0.0015502383,0.026556967,0.000054875134,0.00001125005,8.241757e-7,0.00007254013,0.00003449925,0.97086936,0.000047112007,0.00041126533,0.00011934268],"about_ca_topic_score_codex":0.0018386656,"about_ca_topic_score_gemma":0.00019776433,"teacher_disagreement_score":0.014473113,"about_ca_system_score_codex":0.000017401911,"about_ca_system_score_gemma":0.000002642024,"threshold_uncertainty_score":0.27795246},"labels":[],"label_agreement":null},{"id":"W3006485758","doi":"10.1007/s13399-020-00626-z","title":"Ultrasound-assisted extraction ameliorates the physicochemical properties of defatted mulberry seed protein to promote lipid production in Schizochytrium sp. SR21","year":2020,"lang":"en","type":"article","venue":"Biomass Conversion and Biorefinery","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"Agriculture Research System of China; Six Talent Peaks Project in Jiangsu Province","keywords":"Hydrolysate; Chemistry; Extraction (chemistry); Food science; Antioxidant; Biorefinery; Ultrasound; Nitrogen; Amino acid; Biochemistry; Chromatography; Hydrolysis; Organic chemistry; Raw material","score_opus":0.03569485153421983,"score_gpt":0.2186777902178863,"score_spread":0.18298293868366647,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3006485758","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9883571,0.00017889928,0.0000011010746,0.010140837,0.00014477859,0.0010677612,0.000012894791,0.00007361156,0.000022963104],"genre_scores_gemma":[0.99931735,0.0000114782015,0.00006305555,0.000163188,0.00030192515,0.00006833213,0.000021059237,0.0000025009688,0.000051110157],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99859387,0.0001338238,0.00034518927,0.00043844312,0.00026772323,0.00022093706],"domain_scores_gemma":[0.99948674,0.000031270767,0.00017719927,0.000089824374,0.00010720363,0.00010774954],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024922812,0.00019052098,0.00024875722,0.000032327043,0.00012128075,0.00005354051,0.00020032762,0.00013198965,0.000016926202],"category_scores_gemma":[0.00021034078,0.00007054426,0.00006882579,0.00081313634,0.00013360877,0.0001552313,0.000100223544,0.00014379884,0.0000229572],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00034926418,0.00010650789,0.0030279802,0.00009451895,0.000011664852,0.0000013435449,0.0001497723,3.0609357e-7,0.9916617,0.000004967783,0.00022812215,0.00436385],"study_design_scores_gemma":[0.00021908864,0.00030302297,0.046490867,0.00016246177,0.000009368632,0.000010942814,0.00051354925,0.000048158232,0.94990844,0.0000045133033,0.0021508061,0.00017879403],"about_ca_topic_score_codex":0.00035872858,"about_ca_topic_score_gemma":0.00006471405,"teacher_disagreement_score":0.043462887,"about_ca_system_score_codex":0.00003285553,"about_ca_system_score_gemma":0.000016303522,"threshold_uncertainty_score":0.28767112},"labels":[],"label_agreement":null},{"id":"W3007363716","doi":"10.1016/j.ijbiomac.2020.02.198","title":"Utilization of insect proteins to formulate nutraceutical delivery systems: Encapsulation and release of curcumin using mealworm protein-chitosan nano-complexes","year":2020,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":61,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada; University of Ottawa; Shastri Indo-Canadian Institute","keywords":"Curcumin; Biopolymer; Chemistry; Chitosan; Dynamic light scattering; Nutraceutical; Nanoparticle; Mealworm; Differential scanning calorimetry; Nanobiotechnology; Biophysics; Chemical engineering; Biochemistry; Nanotechnology; Organic chemistry; Materials science; Polymer","score_opus":0.11857036130271789,"score_gpt":0.2924743765748874,"score_spread":0.1739040152721695,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3007363716","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99567896,0.00052439276,0.0023106602,0.0006389194,0.000113580245,0.0005870303,0.00009156009,0.000014208731,0.00004068754],"genre_scores_gemma":[0.998121,0.00003369794,0.00150124,0.0000770296,0.00024284332,0.000007887429,0.000013382813,0.0000021462258,7.2026756e-7],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99795175,0.0002250813,0.0009308457,0.00021652282,0.00051144126,0.00016438343],"domain_scores_gemma":[0.9984512,0.00011601697,0.00075897685,0.00004323226,0.00046365472,0.00016692643],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003075811,0.00016333767,0.00039085082,0.00005608478,0.000051162002,0.000047122776,0.0004313804,0.00014010431,0.000024360723],"category_scores_gemma":[0.00052766106,0.00007332563,0.00013264896,0.00021864312,0.00011381204,0.0001556957,0.00015437513,0.0001345484,0.0000012676684],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00048443032,0.00010282596,0.0019129576,0.00003641277,0.000063229265,0.000017633472,0.00011751962,0.00020317068,0.9874226,0.001567987,0.00000250588,0.008068739],"study_design_scores_gemma":[0.00049224927,0.0025558914,0.013380456,0.0005625152,0.00002435698,0.00013056063,0.00038007819,0.002851906,0.9781995,0.0009288989,0.0002696929,0.00022388977],"about_ca_topic_score_codex":0.00012923525,"about_ca_topic_score_gemma":0.0000067978867,"teacher_disagreement_score":0.011467498,"about_ca_system_score_codex":0.000033531513,"about_ca_system_score_gemma":0.00002434442,"threshold_uncertainty_score":0.29901326},"labels":[],"label_agreement":null},{"id":"W3010594563","doi":"10.3390/molecules25051184","title":"Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk","year":2020,"lang":"en","type":"article","venue":"Molecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; University of Alberta; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Phosvitin; Creaming; Chromatography; Chemistry; Granule (geology); Emulsion; Hydrostatic pressure; Ingredient; Ultrafiltration (renal); Flocculation; Diafiltration; Membrane; Microfiltration; Biochemistry; Materials science; Food science","score_opus":0.02565793944430261,"score_gpt":0.20763995435735627,"score_spread":0.18198201491305366,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3010594563","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9957178,0.00039068173,0.00047926744,0.0029248716,0.00005612679,0.0002830991,0.00005296607,0.000033129025,0.00006205758],"genre_scores_gemma":[0.99883646,0.000006721568,0.00062478066,0.00033348662,0.00010686105,0.000010705756,0.000054732434,9.227356e-7,0.000025319585],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99931407,0.000059427446,0.0001700487,0.00020265274,0.00015934039,0.00009446903],"domain_scores_gemma":[0.9997157,0.000039934617,0.00007807165,0.000032528675,0.000034088538,0.00009970544],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00004969565,0.000079781785,0.00012767824,0.0000063640605,0.00005305836,0.000044450127,0.00010350096,0.000042241187,0.000025895546],"category_scores_gemma":[0.000079120626,0.00003684464,0.000020090576,0.00012869836,0.000014402698,0.000060949646,0.00004097083,0.000041258187,0.000007272661],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001890118,0.000015134126,0.00076307956,0.000011601765,0.0000145730055,0.0000011882016,0.0008265321,0.00018936495,0.98439884,0.0003063478,0.00022357111,0.013230839],"study_design_scores_gemma":[0.00048724006,0.0011453272,0.09870976,0.00009902441,0.000050614897,0.0000016789074,0.000439568,0.0060883407,0.8877192,0.002130359,0.0028236785,0.00030518573],"about_ca_topic_score_codex":0.0012845356,"about_ca_topic_score_gemma":0.000102686994,"teacher_disagreement_score":0.09794668,"about_ca_system_score_codex":0.00000474892,"about_ca_system_score_gemma":0.0000043076175,"threshold_uncertainty_score":0.19418421},"labels":[],"label_agreement":null},{"id":"W3011064972","doi":"10.1016/j.xphs.2020.02.022","title":"Preparation and Characterization of Stabilizer-Free Phytantriol-Based Water-in-Oil Internally Liquid Crystalline Emulsions","year":2020,"lang":"en","type":"article","venue":"Journal of Pharmaceutical Sciences","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Homogenizer; Stabilizer (aeronautics); Emulsion; Materials science; Rheology; Chemical engineering; Fourier transform infrared spectroscopy; Shear rate; Phase (matter); Dispersion (optics); Chromatography; Chemistry; Composite material; Organic chemistry; Optics","score_opus":0.05911797655532651,"score_gpt":0.3202543604593133,"score_spread":0.2611363839039868,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3011064972","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9893241,0.00016133618,0.000097205615,0.010064126,0.000104044775,0.00010285269,0.000017767534,0.000008839639,0.000119716635],"genre_scores_gemma":[0.9992859,0.00008544947,0.00013406253,0.0002827082,0.0002011858,0.000002188679,0.0000023574123,6.700481e-7,0.0000054769544],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99837476,0.00018034171,0.00061122735,0.00017434105,0.00046394844,0.00019540834],"domain_scores_gemma":[0.99924475,0.00013909097,0.00027646145,0.00003064644,0.00013344073,0.0001756251],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00097457675,0.00009763987,0.00024166751,0.000029996556,0.00007973303,0.000054831544,0.00044828543,0.000049829756,0.0001700115],"category_scores_gemma":[0.00022798407,0.000034401117,0.00006795256,0.00030969104,0.00020535251,0.0003309982,0.00009619507,0.00015149848,0.0000017682928],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004018449,0.00008088,0.001663375,0.000025898145,0.000006365717,0.000005276616,0.0001689338,0.000052992265,0.99211067,0.000039601404,0.0000071850627,0.005437001],"study_design_scores_gemma":[0.0009957175,0.004610322,0.0040958286,0.00021284644,0.000026794565,0.000025490292,0.0002497527,0.018774232,0.9614032,0.00017618998,0.009229229,0.00020039112],"about_ca_topic_score_codex":0.000010367567,"about_ca_topic_score_gemma":0.00002466359,"teacher_disagreement_score":0.03070744,"about_ca_system_score_codex":0.000027926975,"about_ca_system_score_gemma":0.000025787316,"threshold_uncertainty_score":0.18615067},"labels":[],"label_agreement":null},{"id":"W3012091527","doi":"10.1002/fsn3.1504","title":"Ionic strength and hydrogen bonding effects on whey protein isolate–flaxseed gum coacervate rheology","year":2020,"lang":"en","type":"article","venue":"Food Science & Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie; University of Saskatchewan","funders":"Agricultural Development Fund","keywords":"Coacervate; Chemistry; Biopolymer; Ionic strength; Hydrogen bond; Urea; Rheology; Chemical engineering; Ionic bonding; Dynamic light scattering; Shear thinning; Chromatography; Materials science; Organic chemistry; Ion; Composite material; Molecule; Polymer; Aqueous solution","score_opus":0.023498062568174338,"score_gpt":0.21877761044667,"score_spread":0.19527954787849566,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3012091527","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99126256,0.00034815224,0.0000060582024,0.006655273,0.00010829831,0.0011863818,0.000022114935,0.00015260547,0.00025856157],"genre_scores_gemma":[0.99896926,0.000015234967,0.000086629254,0.0003925384,0.00032880026,0.00015468244,0.000013346585,0.000001860024,0.000037668877],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979891,0.00015297803,0.00025074242,0.0006719331,0.0004393857,0.00049586775],"domain_scores_gemma":[0.99936503,0.00007729455,0.00013846821,0.00008805563,0.00007005484,0.00026110045],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004922899,0.00019359757,0.00024649312,0.000040342256,0.0005696721,0.00015488011,0.00044782172,0.0001235888,0.00002225746],"category_scores_gemma":[0.00021151181,0.00009246738,0.000058093923,0.0008545627,0.00025953766,0.00038749044,0.00016415499,0.00019715684,0.00006588523],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000057093734,0.000071045535,0.0003565943,0.000055417553,0.000005343293,0.0000045537195,0.0001003492,0.000001661284,0.9908768,0.0029102294,0.00006722922,0.0054937014],"study_design_scores_gemma":[0.00095038244,0.010749861,0.0054574413,0.00034308998,0.0000140284355,0.000024957815,0.00033644756,0.0021819707,0.9717491,0.003042835,0.0046314006,0.0005184429],"about_ca_topic_score_codex":0.000034738718,"about_ca_topic_score_gemma":0.00004211562,"teacher_disagreement_score":0.019127639,"about_ca_system_score_codex":0.000066755296,"about_ca_system_score_gemma":0.000019615132,"threshold_uncertainty_score":0.43815145},"labels":[],"label_agreement":null},{"id":"W3012635423","doi":"10.1016/j.crfs.2020.03.004","title":"Evaluating the use of zein in structuring plant-based products","year":2020,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":115,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Barrett Bateman Foundation","keywords":"Rheology; Ingredient; Intermolecular force; Structuring; Food science; Food products; Gluten; Plant protein; Polymer; Materials science; Network structure; Chemistry; Biological system; Chemical engineering; Biochemical engineering; Molecule; Computer science; Biology; Composite material; Organic chemistry; Business","score_opus":0.7632818633265817,"score_gpt":0.46989051926944314,"score_spread":0.2933913440571385,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3012635423","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99558127,0.00035788404,0.000001160833,0.0030488863,0.00013469589,0.000810647,0.000022407488,0.000013900737,0.000029119528],"genre_scores_gemma":[0.9997121,0.0000067454503,0.00010421492,0.00001981993,0.0001023346,0.000049505827,0.000003215892,6.722922e-7,0.0000013901629],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99629813,0.0005836454,0.00033952776,0.00052979274,0.0016479823,0.00060090167],"domain_scores_gemma":[0.99883,0.0005939129,0.00008477214,0.00014789563,0.00023167147,0.00011172378],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.005317658,0.0000937808,0.0001462021,0.00008048916,0.00023574405,0.00014749856,0.0013214991,0.000029569797,0.000013055413],"category_scores_gemma":[0.0035353764,0.00003282181,0.000024828454,0.003767027,0.0006608767,0.0003000063,0.0004208633,0.00050658657,0.0000068095273],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000063137406,0.000069648544,0.011367679,0.000088382774,0.0000010165783,0.0000023329178,0.00049062615,0.0011374184,0.86251885,0.00045165434,0.000047648242,0.123761594],"study_design_scores_gemma":[0.00080804067,0.0053717853,0.17605218,0.0011728988,0.0000022769254,0.0000051889247,0.0011273643,0.111243844,0.69599015,0.001057484,0.0066249464,0.0005438616],"about_ca_topic_score_codex":0.00020166657,"about_ca_topic_score_gemma":0.0002826628,"teacher_disagreement_score":0.16652873,"about_ca_system_score_codex":0.00008838362,"about_ca_system_score_gemma":0.00019743861,"threshold_uncertainty_score":0.4232431},"labels":[],"label_agreement":null},{"id":"W3013699154","doi":"10.1016/j.foodhyd.2020.105878","title":"Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility","year":2020,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":103,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Chinese Government Scholarship; U.S. Department of Agriculture","keywords":"Lipid digestion; Food science; Chemistry; Pulmonary surfactant; Digestion (alchemy); Emulsion; Pickering emulsion; Chromatography; Particle size; Vitamin; Lipase; Biochemistry; Enzyme","score_opus":0.02577250891903948,"score_gpt":0.2258708183446965,"score_spread":0.200098309425657,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013699154","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967919,0.00011228904,0.0000038763847,0.00088797533,0.00006928688,0.0013394658,0.00015057037,0.00015275697,0.0004918556],"genre_scores_gemma":[0.9992906,0.000009535196,0.00012804558,0.00024998875,0.0001633497,0.00012323062,0.000012424616,0.0000031314494,0.000019700454],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99748546,0.00026186142,0.00067610515,0.0007878415,0.00041107956,0.00037765817],"domain_scores_gemma":[0.99883115,0.00036777873,0.00022702664,0.00021001603,0.0000898986,0.00027414356],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004760536,0.00028855554,0.0005068124,0.000019383,0.00023263501,0.000060499315,0.00049909356,0.00017400189,0.000060342536],"category_scores_gemma":[0.0008873193,0.00013127521,0.00012882876,0.0005367006,0.00024333413,0.00020073964,0.0003328637,0.00023141786,0.000017696833],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021973156,0.00016809964,0.028419536,0.00012622589,0.000020472597,0.0000016290209,0.00036634202,0.0001237377,0.96315926,0.00018323598,0.000013420747,0.007198333],"study_design_scores_gemma":[0.0014036237,0.008265916,0.42372707,0.0004078356,0.000033614615,0.000009505358,0.00078615756,0.00058588525,0.56033564,0.00079297187,0.0027540554,0.000897732],"about_ca_topic_score_codex":0.00018411537,"about_ca_topic_score_gemma":0.00031396307,"teacher_disagreement_score":0.4028236,"about_ca_system_score_codex":0.0000426436,"about_ca_system_score_gemma":0.000021986536,"threshold_uncertainty_score":0.53532475},"labels":[],"label_agreement":null},{"id":"W3015831664","doi":"10.1002/pat.4924","title":"Stimuli‐responsive zein‐based nanoparticles as a potential carrier for ellipticine: Synthesis, release, and in vitro delivery","year":2020,"lang":"en","type":"article","venue":"Polymers for Advanced Technologies","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Waterloo","funders":"","keywords":"Nanocarriers; Zeta potential; Nanoparticle; Dispersity; Drug delivery; Materials science; Controlled release; Ethylene glycol; Drug carrier; Biophysics; Chemical engineering; Nanotechnology; Chemistry; Organic chemistry; Polymer chemistry","score_opus":0.019836632461747137,"score_gpt":0.23784788192630368,"score_spread":0.21801124946455655,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3015831664","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98542476,0.0036200806,0.00023000101,0.008414321,0.00006698746,0.0013793015,0.00033984517,0.00051063177,0.000014055527],"genre_scores_gemma":[0.9964005,0.00006656487,0.0023230007,0.00025750912,0.000038284215,0.00087039196,0.000017984436,0.0000044862627,0.000021295726],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99859804,0.00003722313,0.00028295862,0.0004909306,0.00014158974,0.0004492844],"domain_scores_gemma":[0.9989917,0.00065293495,0.00012155871,0.000094921685,0.000063862986,0.00007499988],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010710573,0.00021813602,0.00033624252,0.000040857976,0.0001728921,0.00003758472,0.0003194784,0.00017739026,0.0000084155645],"category_scores_gemma":[0.0015464902,0.00010791604,0.00010556647,0.0002936867,0.00020396363,0.00014553407,0.00010031798,0.00010993407,0.0000030178176],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0018260074,0.000021394491,0.000037832448,0.000031441796,0.000012562366,0.0000056410167,0.000019381767,0.000067199486,0.7847686,0.00007402625,0.000022053537,0.21311389],"study_design_scores_gemma":[0.0006119687,0.00069417636,0.00007684357,0.000038608396,0.000024978686,0.0000031028994,0.0024200573,0.0022310694,0.98960376,0.0008103956,0.0032288253,0.00025622637],"about_ca_topic_score_codex":0.000046685123,"about_ca_topic_score_gemma":0.000034680426,"teacher_disagreement_score":0.21285766,"about_ca_system_score_codex":0.000034860408,"about_ca_system_score_gemma":0.000019224304,"threshold_uncertainty_score":0.44006884},"labels":[],"label_agreement":null},{"id":"W3024156578","doi":"10.1017/s0022029920000345","title":"Diafiltration affects the gelation properties of concentrated casein micelle suspensions obtained by filtration","year":2020,"lang":"en","type":"article","venue":"Journal of Dairy Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Diafiltration; Filtration (mathematics); Micelle; Chemistry; Casein; Chromatography; Ultrafiltration (renal); Cross-flow filtration; Chemical engineering; Microfiltration; Food science; Membrane; Aqueous solution; Organic chemistry; Biochemistry; Mathematics","score_opus":0.1559211412884412,"score_gpt":0.30248065709771804,"score_spread":0.14655951580927684,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3024156578","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9877872,0.0006475872,0.00001513835,0.010761536,0.00006488854,0.00042121674,0.000007675535,0.000007720744,0.00028705754],"genre_scores_gemma":[0.99951327,0.00005354073,0.000013053324,0.0000527439,0.00027760133,0.000005882882,0.000011559692,9.831149e-7,0.00007138018],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978508,0.00082135346,0.00035370933,0.00010451738,0.0006893799,0.00018028787],"domain_scores_gemma":[0.99870324,0.00034773198,0.0002513223,0.000045369776,0.00055623386,0.00009607774],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014732485,0.000067966386,0.00015323427,0.000015632317,0.00023880141,0.00006873241,0.00027968184,0.0000685692,0.000101939564],"category_scores_gemma":[0.0007368775,0.000021609505,0.00006329546,0.0004646304,0.00011426148,0.00022643367,0.000038116075,0.0003284516,0.0000098855235],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015176267,0.000042570617,0.00085799315,0.000012794194,0.000015242126,0.0000043023742,0.0005180324,0.000031161922,0.98947257,0.000051935305,0.0072517106,0.0015899102],"study_design_scores_gemma":[0.00036838127,0.0021307662,0.004105997,0.000108271954,0.000012213782,0.000030733667,0.0037397393,0.0018140381,0.98191524,0.00007572734,0.005602194,0.00009668341],"about_ca_topic_score_codex":0.000082157036,"about_ca_topic_score_gemma":0.00010157146,"teacher_disagreement_score":0.011726075,"about_ca_system_score_codex":0.00003724808,"about_ca_system_score_gemma":0.000058868085,"threshold_uncertainty_score":0.18366915},"labels":[],"label_agreement":null},{"id":"W30252052","doi":"10.1093/inthealth/ihy068","title":"Protection of protein from sunflower meal by treatments with acid solutions and heat.","year":2005,"lang":"en","type":"article","venue":"XI Jornadas sobre Producción Animal, Zaragoza, Spain, 11-12 Mayo, 2005 (Volúmenes I &amp; II)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Canadian Institutes of Health Research","keywords":"Sunflower; Meal; Food science; Chemistry; Biochemistry; Agronomy; Biology","score_opus":0.032148184311259216,"score_gpt":0.22341256232663226,"score_spread":0.19126437801537305,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W30252052","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9820961,0.0043295794,0.00013031562,0.007717988,0.0001835107,0.00393694,0.00063678034,0.00035332426,0.0006154788],"genre_scores_gemma":[0.98901445,0.00020817187,0.0030065258,0.00017993063,0.0012063341,0.0009070869,0.0003510502,0.000028399409,0.005098027],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9943303,0.0004708897,0.0010571348,0.0016901062,0.0011051686,0.0013464397],"domain_scores_gemma":[0.9979782,0.000074428994,0.0005409542,0.0006009856,0.00035046713,0.00045495894],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0010595195,0.00089635275,0.0009482244,0.00009863752,0.0011969643,0.00018417141,0.0006654565,0.00044350894,0.00057211885],"category_scores_gemma":[0.00015957773,0.00045489313,0.00020859078,0.00058981025,0.00042925094,0.0007423395,0.00036706633,0.00045156162,0.00010526621],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008365005,0.0013672473,0.0032006102,0.00007482116,0.0002839568,0.000008331627,0.0005395302,0.000031975567,0.9560219,0.00011456093,0.006838077,0.030682456],"study_design_scores_gemma":[0.0028089918,0.003946539,0.01803269,0.00063225103,0.00029786,0.00019620823,0.0007527015,0.00022314907,0.21980903,0.0003368895,0.75073564,0.0022280419],"about_ca_topic_score_codex":0.010556574,"about_ca_topic_score_gemma":0.063388415,"teacher_disagreement_score":0.74389756,"about_ca_system_score_codex":0.00039599914,"about_ca_system_score_gemma":0.00012466089,"threshold_uncertainty_score":0.99979025},"labels":[],"label_agreement":null},{"id":"W302627428","doi":"10.1016/j.foodchem.2015.05.017","title":"A review of modern instrumental techniques for measurements of ice cream characteristics","year":2015,"lang":"en","type":"review","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":42,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Ice cream; Rheometry; Process engineering; Food products; Product (mathematics); Quality (philosophy); Biochemical engineering; Environmental science; Nanotechnology; Computer science; Food science; Materials science; Chemistry; Engineering; Mathematics; Polymer; Composite material; Physics","score_opus":0.15486812131833386,"score_gpt":0.3246146709575355,"score_spread":0.16974654963920163,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W302627428","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00009936667,0.9952364,0.0000015753176,0.000007933243,0.00005568062,0.0013971032,0.0017703645,0.000038429607,0.0013931285],"genre_scores_gemma":[0.00069739803,0.9974313,0.00017562463,0.000016222455,0.00026158965,0.00045978447,0.0008858209,0.000004594074,0.000067704845],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99804157,0.000056466914,0.0009987694,0.00032403352,0.00037941933,0.00019976332],"domain_scores_gemma":[0.99803853,0.00006829086,0.00130726,0.0001873478,0.0003147381,0.00008384046],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00061664416,0.00031825947,0.0017076829,0.0000064757855,0.000027728523,0.000009521827,0.000668628,0.00034186247,0.000041452553],"category_scores_gemma":[0.00023900905,0.00013141858,0.00048233478,0.00015044982,0.000058556954,0.000033694625,0.0001476413,0.00014771888,0.0000019444792],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000042773877,0.00009977446,9.335858e-7,0.18186101,0.00008784666,1.11975176e-7,0.0000024142084,3.724707e-10,0.010976914,5.5864183e-7,0.0004066935,0.80655944],"study_design_scores_gemma":[0.00004490119,0.00036112798,1.454665e-7,0.12502241,0.0002763891,0.000011486624,0.0000036682654,1.6511413e-7,0.042121913,0.000029563234,0.83188635,0.00024185111],"about_ca_topic_score_codex":0.0000058369315,"about_ca_topic_score_gemma":0.0000011183612,"teacher_disagreement_score":0.83147967,"about_ca_system_score_codex":0.00010084996,"about_ca_system_score_gemma":0.00008333307,"threshold_uncertainty_score":0.5359094},"labels":[],"label_agreement":null},{"id":"W3026611182","doi":"10.14288/1.0390970","title":"Reducing off-flavour in plant protein isolates by lactic acid fermentation","year":2020,"lang":"en","type":"article","venue":"cIRcle (University of British Columbia)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of British Columbia","funders":"","keywords":"Flavour; Fermentation; Lactic acid; Food science; Lactic acid fermentation; Chemistry; Biotechnology; Biology; Bacteria; Genetics","score_opus":0.015607633479498074,"score_gpt":0.16879837342979417,"score_spread":0.1531907399502961,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3026611182","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978865,0.00033785275,0.0000050236395,0.0008202309,0.000040144078,0.00039318926,0.00020014869,0.00005209315,0.00026481235],"genre_scores_gemma":[0.9996171,0.00002571513,0.000050088125,0.00005502628,0.000044779674,0.0000015465367,0.000059461574,0.0000010905432,0.00014521483],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991462,0.000088461864,0.00012608894,0.00030207686,0.00015364669,0.0001834878],"domain_scores_gemma":[0.99969226,0.000017311031,0.000121056444,0.000041192292,0.00003769329,0.000090459595],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001316714,0.000037780843,0.00017712676,0.000006095797,0.00013015265,0.00007396728,0.0002583197,0.00008314474,0.00013208156],"category_scores_gemma":[0.000032113996,0.00006399872,0.000052318166,0.00026327328,0.000056299956,0.00026875775,0.00008042193,0.00011408164,0.000025491434],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022281734,0.00006630301,0.0054723774,0.00003764808,0.0000105775825,0.000037848815,0.00028189027,9.46587e-7,0.62936586,3.528277e-7,0.001928998,0.36277488],"study_design_scores_gemma":[0.0005172786,0.00039504826,0.99282146,0.00021885554,0.000008959369,0.000015448946,0.0036133109,0.00030601153,0.0009778156,0.00004817384,0.000849493,0.00022814647],"about_ca_topic_score_codex":0.08682405,"about_ca_topic_score_gemma":0.123500004,"teacher_disagreement_score":0.9873491,"about_ca_system_score_codex":0.000051671177,"about_ca_system_score_gemma":0.000011675482,"threshold_uncertainty_score":0.91925687},"labels":[],"label_agreement":null},{"id":"W3028112306","doi":"10.1016/j.foodhyd.2020.106025","title":"Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance","year":2020,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":118,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Fundamental Research Funds for the Central Universities","keywords":"Soy protein; Pickering emulsion; Creaming; Chemical engineering; Emulsion; Rheology; Cellulose; Chemistry; Particle size; Particle (ecology); Chromatography; Polymer chemistry; Materials science; Organic chemistry; Food science; Composite material","score_opus":0.028248735215021165,"score_gpt":0.2018529584976376,"score_spread":0.17360422328261643,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3028112306","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99479836,0.00013250115,0.000006154741,0.0019113297,0.00003639899,0.0023479306,0.00008156223,0.00012124519,0.0005645079],"genre_scores_gemma":[0.9990884,0.00001007793,0.000018766195,0.00024182459,0.000088180444,0.000403326,0.000027470569,0.0000032957903,0.000118647156],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99816865,0.00018546538,0.00047994038,0.00040244593,0.0004315921,0.00033188288],"domain_scores_gemma":[0.99917114,0.00013659161,0.00028175474,0.00015957445,0.00011306784,0.00013786089],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002474923,0.00021769865,0.00027615964,0.0000088206625,0.00026824969,0.000054026103,0.0005967006,0.00011868768,0.000115797244],"category_scores_gemma":[0.00018409803,0.00008377072,0.000092802366,0.0006112728,0.00013748652,0.00017422003,0.00010076136,0.00018325189,0.00007750949],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009534986,0.00006241474,0.00057890144,0.000034548673,0.000019097588,2.5162598e-7,0.00034526773,0.00015023626,0.9971835,0.00023742217,0.00023980012,0.0010532124],"study_design_scores_gemma":[0.00031320652,0.0022575245,0.002312007,0.00013049494,0.000009229807,0.0000011898784,0.00034241378,0.0018352913,0.9827923,0.00003976149,0.009723018,0.00024353436],"about_ca_topic_score_codex":0.000053795866,"about_ca_topic_score_gemma":0.000014577069,"teacher_disagreement_score":0.014391169,"about_ca_system_score_codex":0.00004473121,"about_ca_system_score_gemma":0.000021035135,"threshold_uncertainty_score":0.34160706},"labels":[],"label_agreement":null},{"id":"W3028426802","doi":"10.1177/1082013220924888","title":"Effect of different levels of esterification and blockiness of pectin on the functional behaviour of pea protein isolate–pectin complexes","year":2020,"lang":"en","type":"article","venue":"Food Science and Technology International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Pea protein; Pectin; Solubility; Chemistry; Protein isolate; Homogeneous; Emulsion; Food science; Biochemistry; Chromatography; Organic chemistry","score_opus":0.03657003411920115,"score_gpt":0.24266072913709438,"score_spread":0.20609069501789323,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3028426802","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99620634,0.000032663727,0.000016939517,0.0032168906,0.000051231706,0.00031637333,0.000063950785,0.000014057596,0.00008155468],"genre_scores_gemma":[0.9999231,0.0000017842865,0.000014574626,0.000007912794,0.000018865707,0.000026395212,0.0000018459485,5.608187e-7,0.0000049297014],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99906766,0.000042287797,0.00025403424,0.00020083865,0.00035536732,0.00007979494],"domain_scores_gemma":[0.9992655,0.00010975882,0.00028340556,0.000057960187,0.00026333742,0.000020034158],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003901831,0.00007814853,0.00017256277,0.000059942424,0.000069549664,0.00000867039,0.0003643581,0.000060090722,0.000023609848],"category_scores_gemma":[0.00027650822,0.000029983485,0.00002559997,0.00039008053,0.0007513427,0.00006296741,0.0001376431,0.00008615504,2.5332574e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000056964,0.000033198194,0.032151755,0.000018177818,0.000012739329,8.818919e-8,0.000075658536,0.000001051334,0.95129913,0.012355833,0.0000029180367,0.0039924784],"study_design_scores_gemma":[0.00013474391,0.0024802773,0.16518605,0.000049830047,0.0000056574027,0.0000051375914,0.00024191322,0.00018713168,0.8308398,0.0008218204,0.000006053118,0.000041587773],"about_ca_topic_score_codex":0.000022783015,"about_ca_topic_score_gemma":0.0000149502675,"teacher_disagreement_score":0.13303429,"about_ca_system_score_codex":0.000009536679,"about_ca_system_score_gemma":0.000012300147,"threshold_uncertainty_score":0.27683535},"labels":[],"label_agreement":null},{"id":"W3033192602","doi":"10.1016/j.foodres.2020.109387","title":"Subunit composition affects formation and stabilization of o/w emulsions by 11S seed storage protein cruciferin","year":2020,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"Agriculture and Agri-Food Canada","keywords":"Emulsion; Chemistry; Storage protein; Chaotropic agent; Solubility; Chromatography; Ionic strength; Triolein; Protein subunit; Chemical engineering; Aqueous solution; Biochemistry; Organic chemistry; Enzyme","score_opus":0.09522808403640512,"score_gpt":0.30307267829425316,"score_spread":0.20784459425784804,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3033192602","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99337316,0.000094460454,0.0003280143,0.0044889776,0.00005003946,0.00075774046,0.00025118794,0.000038156966,0.0006182824],"genre_scores_gemma":[0.99931335,0.000010610008,0.00006346104,0.000032666037,0.0001321115,0.000079819685,0.0003213276,0.0000013868988,0.000045249195],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984473,0.00029573214,0.00020328096,0.00019546751,0.00069268385,0.00016553348],"domain_scores_gemma":[0.9993276,0.00012264839,0.00009200618,0.000039633283,0.00030831885,0.000109810666],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046711456,0.000076704615,0.00010410895,0.0000341697,0.00014882226,0.00007551527,0.0002553755,0.00006692758,0.00014123638],"category_scores_gemma":[0.00022540533,0.0000384733,0.000030407013,0.00027619168,0.000079630496,0.00030494362,0.0001563815,0.00016955109,0.000015243387],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007794747,0.00006016348,0.0005197165,0.000034853903,0.000012990436,6.471598e-7,0.00022471581,0.000010837591,0.9949328,0.0009270918,0.0006756709,0.0025226113],"study_design_scores_gemma":[0.000893667,0.0047087935,0.020882659,0.00024810986,0.000005546932,0.000010581148,0.0012776048,0.018721689,0.93608576,0.0010579515,0.015789842,0.00031778787],"about_ca_topic_score_codex":0.00004728689,"about_ca_topic_score_gemma":0.000056280103,"teacher_disagreement_score":0.058846984,"about_ca_system_score_codex":0.00005720659,"about_ca_system_score_gemma":0.000009501289,"threshold_uncertainty_score":0.15688956},"labels":[],"label_agreement":null},{"id":"W3034116257","doi":"10.1016/j.foodchem.2020.127196","title":"Microwave treatment increased protein digestibility of pigeon pea (Cajanus cajan) flour: Elucidation of underlying mechanisms","year":2020,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":146,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada; Society for Experimental Mechanics; Société Française de Radiologie; University of Ottawa","keywords":"Cajanus; Food science; Chemistry; Pea protein; Biochemistry; Protein digestibility; Biology; Agronomy","score_opus":0.05908618569728036,"score_gpt":0.22710002317847805,"score_spread":0.1680138374811977,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3034116257","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99777937,0.000115638104,0.00008655224,0.00026129495,0.000019590621,0.00053427706,0.00016338938,0.000055034652,0.0009848656],"genre_scores_gemma":[0.9993953,0.0000023255004,0.00028936323,0.000013581712,0.00008727398,0.000045748908,0.000125855,0.0000019450617,0.000038591534],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99871904,0.00006199503,0.00041075813,0.00036092306,0.0002502248,0.00019706818],"domain_scores_gemma":[0.99929243,0.000053324064,0.00031122487,0.00013075076,0.00009062523,0.00012165107],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014867177,0.00018168923,0.00031525863,0.0000037834548,0.00006195047,0.000015038665,0.00025455834,0.00014933066,0.00013032617],"category_scores_gemma":[0.00011979539,0.00008522513,0.00012964466,0.00017863157,0.00005393723,0.000054139746,0.00006698888,0.00008409236,0.000005252398],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000073794814,0.00012390135,0.00020027522,0.0001479448,0.000036614078,0.0000013774021,0.000115899275,0.0000028346115,0.99420464,0.000027553182,0.000006856337,0.005058325],"study_design_scores_gemma":[0.00026898892,0.0010464357,0.0006736547,0.00006370823,0.000019156967,0.0000030952292,0.00035573,0.000041040643,0.9968087,0.00045020075,0.00012535807,0.00014391645],"about_ca_topic_score_codex":0.00043325196,"about_ca_topic_score_gemma":0.000102546284,"teacher_disagreement_score":0.0049144085,"about_ca_system_score_codex":0.00008907912,"about_ca_system_score_gemma":0.000031146614,"threshold_uncertainty_score":0.34753802},"labels":[],"label_agreement":null},{"id":"W3035051292","doi":"10.1016/j.ijpharm.2020.119542","title":"Hyaluronic-acid-based β-cyclodextrin grafted copolymers as biocompatible supramolecular hosts to enhance the water solubility of tocopherol","year":2020,"lang":"en","type":"article","venue":"International Journal of Pharmaceutics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Cape Breton University","funders":"Shenzhen Graduate School, Peking University; Shanghai Institute of Materia Medica, Chinese Academy of Sciences; Chinese Academy of Sciences; China Postdoctoral Science Foundation; Shenzhen Polytechnic","keywords":"Solubility; Cyclodextrin; Biopolymer; Chemistry; Hyaluronic acid; Copolymer; Drug delivery; Polymer chemistry; Polymer; Chitosan; Drug carrier; Organic chemistry; Chemical engineering","score_opus":0.037082869866313484,"score_gpt":0.3348812094835118,"score_spread":0.2977983396171983,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3035051292","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9757902,0.00028168265,0.00039168546,0.022484774,0.00051008223,0.00037718168,0.000038147853,0.000014153266,0.00011208299],"genre_scores_gemma":[0.996217,0.000015644438,0.00016864586,0.0032142275,0.0003458407,0.000010386377,0.000006784994,0.0000022334589,0.000019218769],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980268,0.00020197824,0.0005979072,0.0001688579,0.0007946653,0.00020978544],"domain_scores_gemma":[0.99879587,0.00011737294,0.00031662057,0.000064104235,0.0005178257,0.00018818276],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00051913655,0.00014103985,0.00021948955,0.000022844015,0.000058126956,0.000058097467,0.0010867411,0.000052309795,0.0004929923],"category_scores_gemma":[0.00014512904,0.000046451216,0.00018531871,0.00017501015,0.00008219575,0.000098632656,0.00014087728,0.00023873831,0.00004896021],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000427773,0.000096182135,0.0008813178,0.000008688689,0.000102200356,0.000021875254,0.00023543055,0.00052606285,0.9819433,0.000016365319,0.00018565648,0.015555154],"study_design_scores_gemma":[0.00031471485,0.00051889324,0.0002984864,0.000039266153,0.000020937945,0.000015557587,0.000106185136,0.00094917713,0.9687195,0.00006138038,0.028853156,0.000102763166],"about_ca_topic_score_codex":0.00008557554,"about_ca_topic_score_gemma":0.000019444451,"teacher_disagreement_score":0.028667498,"about_ca_system_score_codex":0.00007498658,"about_ca_system_score_gemma":0.000048561473,"threshold_uncertainty_score":0.53979194},"labels":[],"label_agreement":null},{"id":"W3035069738","doi":"10.1080/10942912.2020.1772285","title":"Comparative study of the structural and functional properties of protein isolates prepared from edible vegetable leaves","year":2020,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":43,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Global Affairs Canada; International Development Research Centre","keywords":"Isoelectric point; Amaranth; Chemistry; Food science; Protein isolate; Surface protein; Isoelectric focusing; Biochemistry; Biology; Enzyme","score_opus":0.09082940477384548,"score_gpt":0.2335125708156228,"score_spread":0.14268316604177733,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3035069738","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9955688,0.0025515642,0.0000016087731,0.0010772989,0.00028205558,0.0004348663,0.00003067116,0.000007275506,0.00004582904],"genre_scores_gemma":[0.9995565,0.0000055797004,0.000031910688,0.000030862426,0.00033505305,0.000011452489,9.188748e-7,0.0000012474402,0.00002647616],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99849766,0.00015870547,0.00056244247,0.00013608056,0.00055616995,0.00008892905],"domain_scores_gemma":[0.9986751,0.000034018365,0.0005933187,0.000042665815,0.00061165134,0.000043257707],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013283834,0.00012049395,0.00031149652,0.000017078897,0.000076454664,0.000056056324,0.00047629979,0.000038230097,0.000036552214],"category_scores_gemma":[0.000110428475,0.00003780985,0.00008461043,0.00009238164,0.00014067415,0.00029498365,0.00018771403,0.00014376518,8.119133e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00083908776,0.00011191226,0.008172994,0.000018261522,0.00040693991,5.716272e-7,0.0057871896,0.00016610199,0.98394424,0.000029431632,0.000030003543,0.0004932756],"study_design_scores_gemma":[0.00058779644,0.0028825956,0.027605165,0.00030299413,0.000031261614,0.0000148407335,0.008428626,0.00029759386,0.95930105,0.0002700072,0.00017093397,0.00010715307],"about_ca_topic_score_codex":0.00027171127,"about_ca_topic_score_gemma":0.0001627406,"teacher_disagreement_score":0.0246432,"about_ca_system_score_codex":0.000018636869,"about_ca_system_score_gemma":0.000034521516,"threshold_uncertainty_score":0.15418409},"labels":[],"label_agreement":null},{"id":"W3035649299","doi":"10.3390/molecules25112696","title":"Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System","year":2020,"lang":"en","type":"article","venue":"Molecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":49,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Narodowym Centrum Nauki","keywords":"Emulsion; Chemistry; Chromatography; Pulmonary surfactant; Food science; Biochemistry","score_opus":0.058073044319139455,"score_gpt":0.22506886015477726,"score_spread":0.1669958158356378,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3035649299","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977077,0.0003253496,0.000016640844,0.0010580511,0.00004508865,0.0002038191,0.00006603312,0.00007448934,0.0005027814],"genre_scores_gemma":[0.9997888,0.000009345021,0.00002209726,0.00007769184,0.00007250176,0.000018366925,0.000008377757,8.114166e-7,0.0000019885454],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99879944,0.000400717,0.00016007351,0.0002807762,0.00017579805,0.00018320345],"domain_scores_gemma":[0.9992815,0.00039592994,0.00013692101,0.000066343186,0.000027725793,0.00009156953],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034912993,0.00012676332,0.0002514845,0.000003487369,0.00018120625,0.00004420671,0.00020628532,0.000097914235,0.00001218617],"category_scores_gemma":[0.00019930664,0.00003791142,0.00005942014,0.00011353672,0.00014446737,0.00004553077,0.00014764912,0.00012632173,0.0000035776986],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012980784,0.000028874643,0.00355994,0.00004914857,0.000009766718,0.000007756982,0.00025333662,0.0000012101214,0.9852086,0.00030074833,0.000010116244,0.010440716],"study_design_scores_gemma":[0.00031368804,0.0016646946,0.20705293,0.00014979977,0.00001566683,0.000027563701,0.0025758098,0.0012131924,0.785691,0.00002561189,0.0009936129,0.00027639326],"about_ca_topic_score_codex":0.00017808925,"about_ca_topic_score_gemma":0.00009176024,"teacher_disagreement_score":0.20349298,"about_ca_system_score_codex":0.000019267163,"about_ca_system_score_gemma":0.0000055649416,"threshold_uncertainty_score":0.15459828},"labels":[],"label_agreement":null},{"id":"W3036651798","doi":"10.22541/au.158983183.37179448","title":"Production of Protein Isolates from Chilean Granado Bean (Phaseolus vulgaris L.)","year":2020,"lang":"en","type":"preprint","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Phaseolus; Isoelectric point; Diafiltration; Ultrafiltration (renal); Solubility; Chemistry; Protein purification; Plant protein; Food science; Soy protein; Extraction (chemistry); Pea protein; Chromatography; Nitrogen; Bradford protein assay; Biochemistry; Biology; Botany; Membrane; Microfiltration; Enzyme","score_opus":0.0361871378021107,"score_gpt":0.22620940449744362,"score_spread":0.19002226669533293,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3036651798","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98766303,0.00066435797,0.000036735488,0.005365154,0.0008699973,0.0023183874,0.00029624047,0.00028950273,0.002496585],"genre_scores_gemma":[0.99690646,0.000019669655,0.00037322717,0.000056060602,0.0013252621,0.0001481814,0.00047075213,0.0000031278257,0.0006972633],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9977177,0.00020536174,0.00063646946,0.00080237864,0.0003663458,0.0002717603],"domain_scores_gemma":[0.99895203,0.000041565556,0.00049246626,0.00024485867,0.00013239654,0.00013665836],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002823551,0.0003539569,0.0005923503,0.00001863937,0.00012624385,0.00007616647,0.0007739195,0.00039449803,0.0006528459],"category_scores_gemma":[0.00017070172,0.00013422885,0.00024500868,0.00021167891,0.0000991816,0.0000767075,0.00068553176,0.00054172555,0.00007520044],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000074664895,0.000145816,0.00065787655,0.00011640964,0.00012847946,0.0000026396358,0.00027470288,0.000013543624,0.9579811,0.00020581321,0.001823246,0.03857572],"study_design_scores_gemma":[0.00037757118,0.0013163211,0.01581444,0.0010860503,0.00013860333,0.0000068752906,0.0010847739,0.0004499089,0.91444004,0.03745494,0.026126862,0.0017036124],"about_ca_topic_score_codex":0.017436543,"about_ca_topic_score_gemma":0.0029158012,"teacher_disagreement_score":0.043541048,"about_ca_system_score_codex":0.000046323075,"about_ca_system_score_gemma":0.000026641237,"threshold_uncertainty_score":0.9891064},"labels":[],"label_agreement":null},{"id":"W3037940028","doi":"10.1080/07391102.2020.1784290","title":"Locating the binding sites of citric acid and gallic acid on milk <i>β</i>-lactoglobulin","year":2020,"lang":"en","type":"article","venue":"Journal of Biomolecular Structure and Dynamics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université du Québec à Trois-Rivières","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Citric acid; Gallic acid; Chemistry; Beta-lactoglobulin; Food science; Chromatography; Biochemistry; Whey protein","score_opus":0.0145314749886161,"score_gpt":0.21179689090130266,"score_spread":0.19726541591268656,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3037940028","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99520624,0.0019064053,0.00029543616,0.002328413,0.0000612365,0.00010683127,0.00003838557,0.0000056843623,0.000051373107],"genre_scores_gemma":[0.99897057,0.000072681476,0.0003328327,0.00045514133,0.00015874032,3.5675689e-7,0.0000062771296,0.0000013774787,0.0000020469977],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99903375,0.00008545521,0.00032977128,0.00013706245,0.00027922334,0.00013474612],"domain_scores_gemma":[0.99931127,0.000061421524,0.00039631454,0.00004464685,0.00008676099,0.0000996063],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019241885,0.00012960359,0.00023620557,0.000021849126,0.00011173944,0.00006175245,0.00022231617,0.00010197262,0.000008499369],"category_scores_gemma":[0.000114521536,0.00004383887,0.00007733862,0.0003104255,0.00007779136,0.000058224785,0.00006963395,0.00022253375,4.1451386e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004609134,0.0000073572955,0.0027854783,0.000028260363,0.000034125096,0.000015770447,0.00013701132,0.0000093982135,0.9762097,0.00021859631,0.000019059697,0.020489149],"study_design_scores_gemma":[0.0013635315,0.0056888843,0.029491207,0.00032732388,0.00024637886,0.0011935018,0.0026926564,0.011145741,0.9428363,0.0025280025,0.0017106906,0.00077581446],"about_ca_topic_score_codex":0.000009467867,"about_ca_topic_score_gemma":0.00002198614,"teacher_disagreement_score":0.033373434,"about_ca_system_score_codex":0.000015260275,"about_ca_system_score_gemma":0.000009918793,"threshold_uncertainty_score":0.17876972},"labels":[],"label_agreement":null},{"id":"W3038283704","doi":"10.3168/jds.2019-17817","title":"Production of highly purified fractions of α-lactalbumin and β-lactoglobulin from cheese whey using high hydrostatic pressure","year":2020,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Université Laval; Ohio State University","keywords":"Whey protein; Chemistry; Fractionation; Hydrostatic pressure; Lactalbumin; Food science; Beta-lactoglobulin; Chromatography; Whey protein isolate","score_opus":0.039522853768500774,"score_gpt":0.24929700521342524,"score_spread":0.20977415144492445,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3038283704","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99731666,0.00038104758,0.000023477687,0.0017100638,0.00034771243,0.00014978873,0.000033163647,0.000006791163,0.000031278476],"genre_scores_gemma":[0.998475,0.000018969116,0.0011815935,0.00003199481,0.00027392877,6.5184946e-7,0.0000010700769,7.817755e-7,0.000015997952],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984338,0.000081437756,0.0005266859,0.0002118101,0.00060147024,0.0001447848],"domain_scores_gemma":[0.9985772,0.000056789253,0.00087734585,0.00006649536,0.00027915358,0.0001430382],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00061182206,0.0000928104,0.00027887814,0.00003478685,0.00012916588,0.00004185521,0.00038417644,0.000051715815,0.00003284269],"category_scores_gemma":[0.00062789686,0.00003989327,0.000056412613,0.0006197398,0.0003351833,0.00073397934,0.000079897705,0.00016714977,0.0000011154616],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000059755468,0.000051528925,0.0027860817,0.0000200488,0.0000151308805,0.0000020346813,0.0004154927,0.00025109365,0.9945378,0.000013317611,0.00006490038,0.0017828469],"study_design_scores_gemma":[0.00031994286,0.001074673,0.22565697,0.00022309588,0.00008099562,0.00005608645,0.001227007,0.0012641993,0.7683302,0.00060043583,0.0009915099,0.00017486038],"about_ca_topic_score_codex":0.0003496072,"about_ca_topic_score_gemma":0.000017538332,"teacher_disagreement_score":0.22620754,"about_ca_system_score_codex":0.000020445781,"about_ca_system_score_gemma":0.000069396534,"threshold_uncertainty_score":0.16268003},"labels":[],"label_agreement":null},{"id":"W3038804329","doi":"10.1002/jsfa.10627","title":"Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (<scp><i>Pisum sativum</i></scp> L.) protein","year":2020,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Pea protein; Chemistry; Solubility; Maillard reaction; Food science; Palatability; Sativum; Dehydration; Water content; Moisture; Pisum; Biochemistry; Organic chemistry; Botany; Biology","score_opus":0.027926558514272014,"score_gpt":0.1986983040622708,"score_spread":0.1707717455479988,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3038804329","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99618924,0.00081904966,0.0000141026885,0.0020943952,0.000087009656,0.00066886394,0.00001664437,0.0000064663377,0.000104238796],"genre_scores_gemma":[0.99944764,0.00001744643,0.00024421533,0.000047549856,0.00017806761,0.0000063053444,0.0000013070537,8.1353886e-7,0.00005664991],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984269,0.00011692926,0.00049398094,0.00019830762,0.00056818075,0.00019566891],"domain_scores_gemma":[0.99830496,0.000059514565,0.00094836997,0.000049503855,0.000469051,0.00016862262],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000530643,0.00014147036,0.0002882461,0.00001037411,0.00023520619,0.00009811027,0.00040705557,0.000079074896,0.000003278308],"category_scores_gemma":[0.0004381606,0.000043739023,0.00010363574,0.00047146864,0.0003370987,0.0004706914,0.00011791347,0.00017096585,3.0917684e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020005464,0.000046416233,0.00042219128,0.00003712856,0.000015314725,5.276174e-7,0.00040003794,0.0000038174508,0.99755335,0.0003498585,0.00020659849,0.0009447479],"study_design_scores_gemma":[0.00024424924,0.0013817487,0.015168148,0.00025623565,0.000020170868,0.000036555004,0.0013271042,0.000054658678,0.98081213,0.00046934956,0.00017315953,0.000056486835],"about_ca_topic_score_codex":0.00003160255,"about_ca_topic_score_gemma":0.00003682421,"teacher_disagreement_score":0.016741222,"about_ca_system_score_codex":0.000021243,"about_ca_system_score_gemma":0.000060553604,"threshold_uncertainty_score":0.18090396},"labels":[],"label_agreement":null},{"id":"W3041087124","doi":"10.1016/j.foodres.2020.109523","title":"Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk protein","year":2020,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":111,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Protein secondary structure; Chemistry; Food science; Circular dichroism; Food protein; Protein digestibility; Protein structure; Fourier transform infrared spectroscopy; Plant protein; Crystallography; Biochemistry","score_opus":0.04621821176890673,"score_gpt":0.3044628851017885,"score_spread":0.25824467333288176,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3041087124","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99520725,0.00014211844,0.000002703404,0.0021428703,0.000018546298,0.0014976962,0.00036014256,0.000013289838,0.0006153866],"genre_scores_gemma":[0.9996529,0.0000015114582,0.000034109653,0.000022870474,0.00010358985,0.00014449036,0.000024809382,0.0000015866488,0.000014092518],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979177,0.0005676816,0.00027400415,0.0002939261,0.00074960844,0.00019704613],"domain_scores_gemma":[0.99883324,0.00073395093,0.00011075698,0.00007274779,0.00018686605,0.00006244892],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013992375,0.00010847609,0.00018610424,0.000036851954,0.00008218468,0.000038963713,0.0005520448,0.000093523915,0.000101153],"category_scores_gemma":[0.0012176582,0.000038453338,0.000047355614,0.00035408087,0.00023500557,0.0000892853,0.00017222222,0.00048087834,9.469006e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00067308394,0.000036806156,0.0020454493,0.00013855055,0.000021224527,0.0000012125287,0.000110441506,9.2018735e-7,0.970163,0.0000699011,0.000014792963,0.026724651],"study_design_scores_gemma":[0.00021330135,0.0039630895,0.007852336,0.00012280176,0.0000013638876,0.0000051933307,0.000069472895,0.00007541264,0.9860456,0.0013018086,0.00028422257,0.0000654217],"about_ca_topic_score_codex":0.000116668525,"about_ca_topic_score_gemma":0.00011442091,"teacher_disagreement_score":0.02665923,"about_ca_system_score_codex":0.000038585506,"about_ca_system_score_gemma":0.000031070853,"threshold_uncertainty_score":0.20892039},"labels":[],"label_agreement":null},{"id":"W3042558570","doi":"10.1002/ejlt.202000134","title":"Canola Proteins Used as Co‐Emulsifiers with Phospholipids Influence Oil Oxidability, Enzymatic Lipolysis, and Fatty Acid Absorption in Rats","year":2020,"lang":"en","type":"article","venue":"European Journal of Lipid Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada","keywords":"Canola; Chemistry; Rapeseed; Food science; Lipolysis; Polyunsaturated fatty acid; Emulsion; Fatty acid; Lipase; Chromatography; Biochemistry; Enzyme; Adipose tissue","score_opus":0.017205729086721164,"score_gpt":0.2205963162438327,"score_spread":0.20339058715711153,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3042558570","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99369,0.00027911173,0.000011164971,0.0053471704,0.000046995418,0.00018260928,0.000002520044,0.000041608837,0.00039881235],"genre_scores_gemma":[0.9992143,0.00007878034,0.00036869728,0.00024013978,0.000080751895,0.0000054080433,2.978785e-7,0.000002085333,0.000009560831],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9981166,0.00019269407,0.00048316308,0.00037159858,0.0005104644,0.00032544692],"domain_scores_gemma":[0.99901974,0.000046258167,0.0003772612,0.00009777824,0.00024784985,0.00021108781],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019045747,0.00016386289,0.00031116745,0.00012712245,0.00022004414,0.00013777082,0.00069356826,0.00006172012,0.00001289085],"category_scores_gemma":[0.0006308952,0.00006971907,0.000025194731,0.0016230027,0.0011748885,0.00046921195,0.00018529916,0.0003795853,0.000011994523],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000048708433,0.00002998543,0.019800771,0.00001733431,0.0000059796985,0.000045591274,0.00041526908,0.0000043588298,0.92291504,0.000096186326,0.000007952371,0.056612823],"study_design_scores_gemma":[0.0018464503,0.010665295,0.17324889,0.00065404555,0.00003592283,0.001197278,0.0042406255,0.0003246748,0.7972889,0.00040929034,0.009250371,0.00083827775],"about_ca_topic_score_codex":0.000032967586,"about_ca_topic_score_gemma":0.00007042125,"teacher_disagreement_score":0.15344812,"about_ca_system_score_codex":0.00005234452,"about_ca_system_score_gemma":0.000080483835,"threshold_uncertainty_score":0.43289256},"labels":[],"label_agreement":null},{"id":"W3044469149","doi":"10.3390/foods9081002","title":"High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans (Phaseolus vulgaris)","year":2020,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada","keywords":"Phaseolus; Texture (cosmology); Rheology; Food science; Chemistry; Botany; Materials science; Horticulture; Biology; Composite material; Computer science; Artificial intelligence","score_opus":0.013457663649053455,"score_gpt":0.20373416140573442,"score_spread":0.19027649775668096,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3044469149","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9322747,0.00009154228,0.00000887112,0.06544356,0.00037782092,0.00074098987,0.0006006343,0.000033380096,0.00042851813],"genre_scores_gemma":[0.9968801,0.0000013791075,0.000046843033,0.0020680262,0.00042382043,0.00003773752,0.0000489446,0.0000014668186,0.00049166474],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99872345,0.0002381122,0.0003034174,0.00022897673,0.00032072506,0.00018529293],"domain_scores_gemma":[0.99935526,0.00010333128,0.0001660874,0.00012453886,0.00012703908,0.00012375964],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020951478,0.00012862743,0.00022997516,0.0000063281377,0.0001489951,0.000014487142,0.00070653897,0.00015474617,0.0001780098],"category_scores_gemma":[0.00045023745,0.00003632708,0.000113373746,0.00046748965,0.00010604909,0.00003483485,0.00015990714,0.0002040585,0.000006506973],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016083744,0.00004785685,0.0066524916,0.000026283727,0.00006324471,0.0000012001933,0.0007098283,0.00017099603,0.9681022,0.0019854405,0.021322038,0.00075753574],"study_design_scores_gemma":[0.0014523725,0.0049348525,0.50381786,0.00021375467,0.00011802527,0.00003226723,0.0017089505,0.00091024797,0.42751446,0.0011227597,0.05756792,0.00060650107],"about_ca_topic_score_codex":0.000347176,"about_ca_topic_score_gemma":0.0003373631,"teacher_disagreement_score":0.5405878,"about_ca_system_score_codex":0.0000147470355,"about_ca_system_score_gemma":0.00004787008,"threshold_uncertainty_score":0.19490823},"labels":[],"label_agreement":null},{"id":"W3048291790","doi":"10.1016/j.idairyj.2020.104831","title":"Effect of heating milk on whey protein denaturation and cheese-making properties","year":2020,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Food science; Whey protein; Denaturation (fissile materials); Chemistry; Dairy industry; Milk protein; Cheesemaking; Beta-lactoglobulin","score_opus":0.030459078868093844,"score_gpt":0.25139582029538715,"score_spread":0.2209367414272933,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3048291790","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99492323,0.00020375218,0.000010417577,0.003269846,0.00016834193,0.00022492613,0.000006378478,0.000018682744,0.0011744262],"genre_scores_gemma":[0.9990545,0.0000053293875,0.00007361572,0.00013279144,0.00067701,0.000011297368,0.0000032555135,0.0000010299915,0.000041176678],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99899787,0.00014900394,0.00025664762,0.00013200396,0.0003668366,0.00009764369],"domain_scores_gemma":[0.99958944,0.000048741775,0.00019152097,0.00001827473,0.00009817123,0.00005383842],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039140886,0.000091673115,0.00012407906,0.000014337378,0.00011861222,0.00010546027,0.00020772629,0.000047270958,0.000060642767],"category_scores_gemma":[0.00042177085,0.000033128214,0.00005351175,0.00006013519,0.000028110533,0.00019069298,0.000054318032,0.00020782762,0.000008005765],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002614645,0.00001241254,0.0013972274,0.000021254675,0.000034494,0.000006746294,0.00019186987,0.000037372683,0.9135572,0.00011136534,0.00006803479,0.0843006],"study_design_scores_gemma":[0.0009648899,0.0057903132,0.012039661,0.0014291691,0.00001997945,0.00033311415,0.0004088375,0.007133894,0.9633856,0.00042457492,0.0076981257,0.0003718873],"about_ca_topic_score_codex":0.000017030801,"about_ca_topic_score_gemma":0.000008180738,"teacher_disagreement_score":0.08392871,"about_ca_system_score_codex":0.000030233206,"about_ca_system_score_gemma":0.000006209771,"threshold_uncertainty_score":0.13509294},"labels":[],"label_agreement":null},{"id":"W3048418267","doi":"10.1002/jsfa.10733","title":"Complex coacervation of pea albumin‐pectin and ovalbumin‐pectin assessed by isothermal titration calorimeter and turbidimetry","year":2020,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Pectin; Turbidimetry; Coacervate; Chemistry; Isothermal titration calorimetry; Pea protein; Ovalbumin; Chromatography; Titration; Biopolymer; Albumin; Biochemistry; Organic chemistry; Polymer","score_opus":0.0286774976663575,"score_gpt":0.21686567138214088,"score_spread":0.1881881737157834,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3048418267","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99565554,0.00072935206,0.000007361614,0.0032029476,0.00009095756,0.00015503998,0.000023722634,0.000004423906,0.00013064043],"genre_scores_gemma":[0.99953336,0.000033101056,0.00015347786,0.00009102244,0.00016618092,6.929684e-7,0.0000013484029,6.687695e-7,0.00002012722],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988708,0.00007620239,0.00033940058,0.0001657856,0.00042300476,0.00012479385],"domain_scores_gemma":[0.99900657,0.00007026732,0.000569576,0.000035767527,0.00021583292,0.00010196596],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047262022,0.000108285676,0.00023968022,0.000015199505,0.00018024138,0.00007004068,0.0002702735,0.00006692886,0.000009162023],"category_scores_gemma":[0.00016006279,0.00003360217,0.000060834183,0.0004868465,0.00027953513,0.0003284607,0.00008815736,0.00015410421,1.5693556e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000021706037,0.000029507799,0.00123646,0.000021496116,0.000012715325,2.230827e-7,0.00025512098,0.0000020803234,0.9958476,0.00006934375,0.000898559,0.0016052005],"study_design_scores_gemma":[0.00030392778,0.0013483803,0.1534665,0.000082442886,0.00003420584,0.00007976571,0.0014549439,0.000093969335,0.8423009,0.00014979612,0.0005563731,0.00012880052],"about_ca_topic_score_codex":0.00003973356,"about_ca_topic_score_gemma":0.00002004276,"teacher_disagreement_score":0.15354669,"about_ca_system_score_codex":0.000011810107,"about_ca_system_score_gemma":0.000016041504,"threshold_uncertainty_score":0.13862891},"labels":[],"label_agreement":null},{"id":"W3049417057","doi":"10.1016/j.carbpol.2020.116925","title":"Field pea protein isolate/chitosan complex coacervates: Formation and characterization","year":2020,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":75,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Department of Science and Technology of Sichuan Province; Wuhan Science and Technology Project; China Scholarship Council","keywords":"Coacervate; Chitosan; Chemistry; Stoichiometry; Microstructure; Complex formation; Chemical engineering; Turbidity; Colloid; Chromatography; Crystallography; Physical chemistry; Organic chemistry; Inorganic chemistry","score_opus":0.03618659905617724,"score_gpt":0.21483876054592319,"score_spread":0.17865216148974594,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3049417057","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98951864,0.00010481022,0.00011527078,0.008188121,0.000072734365,0.00052157324,0.000040903153,0.00012376819,0.0013141764],"genre_scores_gemma":[0.99812293,0.000014339314,0.000015622974,0.0013653021,0.00023505041,0.000042587046,0.00017293647,0.0000017367931,0.000029522787],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99913144,0.00007952992,0.00022440845,0.00022595155,0.00013528529,0.00020336988],"domain_scores_gemma":[0.99965113,0.000024896912,0.00012294845,0.000044896133,0.000018313673,0.00013778864],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005304816,0.00013577289,0.00015661119,0.000009806684,0.00015119548,0.00009250437,0.00014787575,0.00008765415,0.00011633651],"category_scores_gemma":[0.000021550799,0.00006351014,0.000038911967,0.000222238,0.000032409655,0.00033818855,0.000064716216,0.00009087484,0.000018505392],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029984278,0.0000067721326,0.00015704271,0.000019700852,0.0000066821103,0.000001420419,0.00035207378,6.63265e-7,0.9813894,0.00010607875,0.000025734378,0.017904444],"study_design_scores_gemma":[0.0004132702,0.0012478421,0.0068903114,0.00008468061,0.000022890863,0.000008144233,0.0011764863,0.021187179,0.95834154,0.00012379045,0.009873571,0.00063028187],"about_ca_topic_score_codex":0.00013269261,"about_ca_topic_score_gemma":0.000022948587,"teacher_disagreement_score":0.023047851,"about_ca_system_score_codex":0.000008346183,"about_ca_system_score_gemma":0.000004377588,"threshold_uncertainty_score":0.25898683},"labels":[],"label_agreement":null},{"id":"W3080486198","doi":"10.1016/j.foodhyd.2020.106236","title":"Molecular and air-water interfacial properties of potato protein upon modification via laccase-catalyzed cross-linking and conjugation with sugar beet pectin","year":2020,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation","keywords":"Laccase; Pectin; Chemistry; Sugar beet; Pea protein; Adsorption; Food science; Organic chemistry; Biochemistry; Enzyme; Biology","score_opus":0.027897221564730602,"score_gpt":0.21656974983078428,"score_spread":0.18867252826605369,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3080486198","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973618,0.00019990648,0.000113015565,0.00061262253,0.00001693369,0.0015492046,0.0000213076,0.0000655499,0.000059686696],"genre_scores_gemma":[0.99955887,0.0000013053589,0.00005191032,0.000052786218,0.00007449822,0.00021032167,0.000033996872,0.0000035106652,0.000012829035],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988383,0.00008484293,0.00029186305,0.0003617891,0.00022978282,0.00019338915],"domain_scores_gemma":[0.9996027,0.000012555761,0.00012893988,0.000060525457,0.00009218695,0.00010314188],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018737187,0.00016822206,0.00023184349,0.000015946796,0.0001495689,0.000083214974,0.00013886509,0.00010035045,0.00001193969],"category_scores_gemma":[0.00004090687,0.00006657329,0.000032010084,0.0001444074,0.000110660316,0.00019241952,0.00010317763,0.00010376083,0.000005550283],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003065061,0.000027019883,0.0011774317,0.0000931178,0.000029391991,0.0000016210216,0.000818766,0.000052070187,0.9961082,0.00004463434,7.4387054e-7,0.0013405154],"study_design_scores_gemma":[0.0004389831,0.0013622775,0.0012588961,0.0000964147,0.000016938067,0.000010946315,0.0002486753,0.0011335982,0.99495614,0.00013058132,0.00015658748,0.00018995549],"about_ca_topic_score_codex":0.00014822309,"about_ca_topic_score_gemma":0.00015794204,"teacher_disagreement_score":0.0021970687,"about_ca_system_score_codex":0.000017832199,"about_ca_system_score_gemma":0.000009056351,"threshold_uncertainty_score":0.27147797},"labels":[],"label_agreement":null},{"id":"W3080813269","doi":"10.3390/app10175918","title":"Peak Fitting Applied to Fourier Transform Infrared and Raman Spectroscopic Analysis of Proteins","year":2020,"lang":"en","type":"article","venue":"Applied Sciences","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":518,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Raman spectroscopy; Amide; Chemistry; Fourier transform infrared spectroscopy; Analytical Chemistry (journal); Protein secondary structure; Infrared; Globular protein; Infrared spectroscopy; Crystallography; Chromatography; Physics; Optics; Organic chemistry; Biochemistry","score_opus":0.03209471575948786,"score_gpt":0.23614097550557686,"score_spread":0.204046259746089,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3080813269","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9659957,0.000051401155,0.0002445017,0.0015847873,0.000021021493,0.000908276,0.00001634951,0.00006327856,0.031114668],"genre_scores_gemma":[0.997449,0.0000027772924,0.0017380177,0.00057643873,0.00009658114,0.00009490345,0.000005932149,8.88938e-7,0.00003549681],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99835104,0.00002401752,0.0003377143,0.00051145797,0.00045605353,0.00031973873],"domain_scores_gemma":[0.99950224,0.000093792034,0.00012680529,0.00006882389,0.000024240144,0.00018407563],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00052155583,0.00015059693,0.00037943156,0.000052276937,0.00029054924,0.00010174293,0.0004941106,0.00006343062,0.00014003081],"category_scores_gemma":[0.00003796151,0.000063470456,0.0000740013,0.0023924285,0.00021388379,0.00007564575,0.00010321845,0.00008866552,0.00001596413],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000030259771,0.000024124975,0.0016265933,0.000018745679,0.00007389193,5.419333e-7,0.0015114561,0.0000736211,0.96428615,0.0050478904,0.00008334412,0.027223364],"study_design_scores_gemma":[0.0010156496,0.0032011436,0.14623645,0.000076368015,0.00062067155,0.0000024647209,0.014593874,0.005653619,0.7940261,0.008295855,0.024480738,0.0017971223],"about_ca_topic_score_codex":0.00007520706,"about_ca_topic_score_gemma":0.00016674881,"teacher_disagreement_score":0.17026012,"about_ca_system_score_codex":0.000012151967,"about_ca_system_score_gemma":0.000014485814,"threshold_uncertainty_score":0.258825},"labels":[],"label_agreement":null},{"id":"W3081965254","doi":"10.1016/j.carbpol.2020.116980","title":"Correlation of mechanical and hydration properties of soft phytoglycogen nanoparticles","year":2020,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Ontario Ministry of Food and Agriculture","keywords":"Nanoparticle; Materials science; Chemistry; Particle (ecology); Polymer; Chemical engineering; Nanotechnology; Composite material","score_opus":0.03382935546976695,"score_gpt":0.20381793995690597,"score_spread":0.16998858448713902,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3081965254","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99793184,0.0008947395,0.00002380594,0.0007533742,0.000059736238,0.00018896844,0.000010173904,0.000026451184,0.000110902794],"genre_scores_gemma":[0.9998349,0.000009090116,0.000010110059,0.000064783875,0.00005756966,0.000009404654,0.000004775327,9.595051e-7,0.000008432567],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99928665,0.0000664185,0.00024889846,0.00015014107,0.00014319031,0.000104690625],"domain_scores_gemma":[0.9996981,0.000025596008,0.00013808982,0.000033227363,0.00003916,0.000065842534],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008684128,0.000077016746,0.00016374713,0.000006794155,0.000038666265,0.000009584433,0.00008904074,0.000058225087,0.000023292689],"category_scores_gemma":[0.00005770005,0.000032653723,0.000038845617,0.0001727957,0.00008061116,0.00009186461,0.000042509528,0.00003991633,0.000003368998],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003889497,0.000012383043,0.00046792888,0.000021675129,0.000011479154,3.1688307e-7,0.00028973568,0.00003872551,0.9919149,0.00019320748,0.0000048037277,0.0070059146],"study_design_scores_gemma":[0.000090709465,0.00025201496,0.000666782,0.000027297776,0.000014406589,6.4422983e-7,0.0003413179,0.008560709,0.989858,0.000054913122,0.000057559715,0.00007569337],"about_ca_topic_score_codex":0.00012713407,"about_ca_topic_score_gemma":0.000021621223,"teacher_disagreement_score":0.008521983,"about_ca_system_score_codex":0.0000053685258,"about_ca_system_score_gemma":0.0000071658283,"threshold_uncertainty_score":0.13315801},"labels":[],"label_agreement":null},{"id":"W3082230957","doi":"10.1039/d0bm01110j","title":"A novel eco-friendly green approach to produce particalized eggshell membrane (PEM) for skin health applications","year":2020,"lang":"en","type":"article","venue":"Biomaterials Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":41,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Burnbrae Farms (Canada); University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada; Egg Farmers of Canada","keywords":"Eggshell membrane; Eggshell; Environmentally friendly; Membrane; Biochemical engineering; Nanotechnology; Chemistry; Computer science; Materials science; Biology; Engineering; Ecology; Biochemistry","score_opus":0.07632155708375826,"score_gpt":0.29017110694274273,"score_spread":0.21384954985898447,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3082230957","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94260585,0.000104868326,0.020535944,0.024263147,0.00042282918,0.010178863,0.0009144605,0.0004569354,0.00051709963],"genre_scores_gemma":[0.97692233,0.0000020814973,0.018806322,0.0013388883,0.00065201777,0.0021983655,0.000038715483,0.0000025898742,0.00003867828],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9974093,0.00007083469,0.000490765,0.0009575943,0.0004394381,0.00063209934],"domain_scores_gemma":[0.99891776,0.000048923124,0.00017718972,0.00018999852,0.00013895723,0.00052718195],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015119836,0.000184366,0.0003452701,0.000022394848,0.00053412654,0.0002572234,0.0010998225,0.000057851303,0.000034182383],"category_scores_gemma":[0.00022263052,0.00007972343,0.00006787056,0.0011518839,0.00023269227,0.00019564631,0.00023957304,0.000021878332,0.00012103783],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003163255,0.00011895916,0.0000056541317,0.00007189811,0.0000029034825,7.036657e-8,0.00023815094,0.000003527664,0.9917718,0.0008776662,0.0002265833,0.0066511105],"study_design_scores_gemma":[0.00024756533,0.00061104825,0.00072975,0.000015803704,0.0000052166265,0.000008628313,0.00017621157,0.00039092722,0.9258011,0.00010123311,0.071619526,0.00029298483],"about_ca_topic_score_codex":0.0003858053,"about_ca_topic_score_gemma":0.0000278,"teacher_disagreement_score":0.07139294,"about_ca_system_score_codex":0.000056871108,"about_ca_system_score_gemma":0.000086998196,"threshold_uncertainty_score":0.41081235},"labels":[],"label_agreement":null},{"id":"W3082299313","doi":"10.1002/cche.10339","title":"Development of a method for determining oil absorption capacity in pulse flours and protein materials","year":2020,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":64,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"Agriculture and Agri-Food Canada; Alberta Pulse Growers Commission; Saskatchewan Pulse Growers","keywords":"Chemistry; Centrifugation; Chromatography; Mixing (physics); Dispersion (optics); Absorption (acoustics); Fraction (chemistry); Canola; Food science; Materials science; Composite material","score_opus":0.0841705956962664,"score_gpt":0.25776278758954485,"score_spread":0.17359219189327846,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3082299313","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99921817,0.0000139276735,0.000024885543,0.00020447161,0.000009731016,0.00015111559,0.00003395674,0.000016853724,0.00032688415],"genre_scores_gemma":[0.99109805,7.7803344e-7,0.008609463,0.000024374469,0.000087201595,0.000118722885,0.000022917684,8.6912905e-7,0.00003764919],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99933124,0.000024005822,0.00024427654,0.00019137633,0.00008159824,0.00012753188],"domain_scores_gemma":[0.99976,0.00003131369,0.000103004546,0.0000248457,0.00002323912,0.00005762506],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027740482,0.00008254639,0.00017043052,0.0000021217459,0.000035768357,0.000016460493,0.00009866297,0.00008741427,0.00004958611],"category_scores_gemma":[0.00008791796,0.00003907957,0.000019210716,0.000055529053,0.00001897207,0.000032333166,0.00004605626,0.000042506806,5.527584e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000032324147,0.0000097363945,0.000087254644,0.00024686905,0.000003334139,4.1454032e-7,0.0003000179,2.1695281e-7,0.96255064,0.000002924451,0.000004156456,0.03676212],"study_design_scores_gemma":[0.00014342202,0.00002684822,0.0012055801,0.00006360732,0.000002036206,0.0000024982921,0.00023879022,0.00004548531,0.997421,0.000027059592,0.00073549204,0.000088148],"about_ca_topic_score_codex":0.0000493887,"about_ca_topic_score_gemma":0.000040616324,"teacher_disagreement_score":0.03667397,"about_ca_system_score_codex":0.000021693668,"about_ca_system_score_gemma":0.000010851331,"threshold_uncertainty_score":0.15936185},"labels":[],"label_agreement":null},{"id":"W3082533309","doi":"10.1016/j.lwt.2020.110137","title":"Nutrient release and oxidative stability during in vitro digestion of linseed oil emulsions produced from cow milk, soy drink, and green tea extract","year":2020,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Food science; Chemistry; Emulsion; Digestion (alchemy); Lipid oxidation; Linseed oil; Lipid digestion; Soy protein; Antioxidant; Biochemistry; Chromatography; Lipase; Enzyme","score_opus":0.0313696744930494,"score_gpt":0.21651060078094564,"score_spread":0.18514092628789625,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3082533309","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99739295,0.00032908705,0.0000010255402,0.0018128464,0.000026493515,0.00026443516,0.00011134296,0.000029830939,0.00003200976],"genre_scores_gemma":[0.99970865,0.000038855298,0.000071684444,0.00002486862,0.000090060275,0.000022485632,0.000028434202,8.8761027e-7,0.000014053314],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989949,0.00013894106,0.00023984593,0.00035274422,0.0001391033,0.00013450733],"domain_scores_gemma":[0.99955523,0.00013374923,0.000106132415,0.00006173698,0.000036459754,0.000106668915],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000086882705,0.000101968675,0.00020175216,0.000007793385,0.000075259486,0.000018744035,0.00009391055,0.00006941166,0.00001500422],"category_scores_gemma":[0.00025804932,0.00004540883,0.000025569092,0.00015721352,0.00006686737,0.00010590904,0.00010276635,0.0001290705,0.000002088752],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002093411,0.000074050564,0.027025927,0.000030874955,0.000005238344,0.0000026865998,0.0008725069,5.4855343e-7,0.9595379,0.000005129032,0.0000012449742,0.012234508],"study_design_scores_gemma":[0.00024489284,0.00012008931,0.37388557,0.000040599007,0.000004533451,7.9258655e-7,0.00046290967,0.000073084135,0.6249088,0.00010252094,0.00007283603,0.000083367995],"about_ca_topic_score_codex":0.0017877696,"about_ca_topic_score_gemma":0.00048407662,"teacher_disagreement_score":0.34685963,"about_ca_system_score_codex":0.000021446556,"about_ca_system_score_gemma":0.0000025083214,"threshold_uncertainty_score":0.2702585},"labels":[],"label_agreement":null},{"id":"W3083261207","doi":"10.1016/j.foodchem.2020.128010","title":"Physical properties of zein networks treated with microbial transglutaminase","year":2020,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":70,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Deamidation; Tissue transglutaminase; Lysine; Covalent bond; Chemistry; Pea protein; Rheology; Soy protein; Network structure; Food science; Biochemistry; Enzyme; Amino acid; Organic chemistry; Materials science","score_opus":0.022382119741447905,"score_gpt":0.17312951563713588,"score_spread":0.15074739589568797,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3083261207","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998817,0.00014728517,0.0000029853802,0.00034953485,0.000007313575,0.00014416856,0.000035989236,0.000066010005,0.00042966497],"genre_scores_gemma":[0.9994697,0.0000014798472,0.0000082684965,0.00003735442,0.00038663833,0.00001636621,0.000022483426,0.000001473355,0.000056212855],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99933374,0.000018649056,0.00013659446,0.00021764352,0.0001234094,0.00016999265],"domain_scores_gemma":[0.99975336,0.000010856461,0.00006550886,0.000047873033,0.000036079862,0.00008629925],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000024719648,0.00012926555,0.00020231928,9.611074e-7,0.00004250557,0.000015532461,0.000210858,0.00007676794,0.000039305414],"category_scores_gemma":[0.0000084592075,0.000044033677,0.0000689093,0.00015024512,0.00008539563,0.000033309723,0.000026836959,0.000109183624,0.000003931882],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013823497,0.00006976453,0.000107720465,0.00006213168,0.000026254438,0.0000027455553,0.00011185759,0.00002632294,0.99794674,0.0000015555127,0.000060333063,0.0014463691],"study_design_scores_gemma":[0.00018709915,0.0005846055,0.00006791555,0.000055747376,0.000014121481,0.000005881596,0.00014933472,0.0002723191,0.9980691,0.000001319817,0.00046266464,0.00012991327],"about_ca_topic_score_codex":0.000021735463,"about_ca_topic_score_gemma":0.000009245354,"teacher_disagreement_score":0.0013164559,"about_ca_system_score_codex":0.000008580157,"about_ca_system_score_gemma":0.000006180872,"threshold_uncertainty_score":0.17956412},"labels":[],"label_agreement":null},{"id":"W308655440","doi":"10.1016/j.foodhyd.2015.04.034","title":"Tea polyphenols association to caseinate-stabilized oil–water interfaces","year":2015,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":59,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Emulsion; Adsorption; Sodium Caseinate; Polyphenol; Surface tension; Sodium; Chromatography; Epigallocatechin gallate; Dissociation (chemistry); Distilled water; Food science; Organic chemistry","score_opus":0.0366530176783081,"score_gpt":0.22981958505577949,"score_spread":0.1931665673774714,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W308655440","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98593664,0.000094396644,0.000003399164,0.0029121886,0.0004928398,0.0005860244,0.000059677248,0.00021649811,0.009698337],"genre_scores_gemma":[0.99042124,0.0000011422807,0.00006503565,0.00028319063,0.0003985739,0.00031834294,0.000028010798,0.0000030272656,0.0084814215],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99795586,0.00018728912,0.0003628049,0.00040903437,0.00053352385,0.00055149634],"domain_scores_gemma":[0.9992289,0.00008223144,0.00010691783,0.00012285603,0.00015832912,0.0003007492],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00082820695,0.00021632512,0.00030777877,0.000028342769,0.00015803585,0.00015928298,0.00044712814,0.00019135511,0.00022940496],"category_scores_gemma":[0.00025161577,0.00007918145,0.00009076953,0.00031356484,0.000019360676,0.000197613,0.00022741468,0.00014572438,0.0011647582],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001520908,0.00016586452,0.0027362222,0.000011677927,0.00007724575,0.0000058619908,0.001669524,0.000053562715,0.9758352,0.00013580211,0.006675973,0.012480976],"study_design_scores_gemma":[0.0008380255,0.003665983,0.0008066194,0.000052008752,0.00002476817,0.000012198656,0.0015854189,0.000056305344,0.5447134,0.00075397315,0.44684446,0.0006468632],"about_ca_topic_score_codex":0.00043319573,"about_ca_topic_score_gemma":0.0014236766,"teacher_disagreement_score":0.4401685,"about_ca_system_score_codex":0.00040895268,"about_ca_system_score_gemma":0.00001657316,"threshold_uncertainty_score":0.9996129},"labels":[],"label_agreement":null},{"id":"W3087672522","doi":"10.1016/j.ultsonch.2020.105348","title":"Effects of sonication on the in vitro digestibility and structural properties of buckwheat protein isolates","year":2020,"lang":"en","type":"article","venue":"Ultrasonics Sonochemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":170,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada; China Scholarship Council; Chengdu University of Technology; Southwest University of Science and Technology; University of Ottawa","keywords":"Sonication; Dispersity; Particle size; Chemistry; Particle (ecology); Materials science; Microstructure; Chemical engineering; Random coil; Analytical Chemistry (journal); Biophysics; Crystallography; Chromatography; Protein secondary structure; Biochemistry; Organic chemistry; Physical chemistry; Biology","score_opus":0.017874715333940843,"score_gpt":0.19241934942451314,"score_spread":0.1745446340905723,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3087672522","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997234,0.0007605016,6.0438447e-7,0.001364568,0.000009666116,0.0005454346,0.000015234554,0.000016859012,0.000053136566],"genre_scores_gemma":[0.99983567,0.000012221611,0.000034649398,0.000031490432,0.000033797118,0.000040481216,0.000004520374,9.747089e-7,0.0000062135],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99919575,0.000068737114,0.00024401887,0.00022936631,0.00012584885,0.00013625323],"domain_scores_gemma":[0.99947906,0.0002181413,0.00013920068,0.00007955697,0.00004042742,0.000043612734],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000157045,0.00011258065,0.00019119134,0.000002618094,0.000045488196,0.000015015583,0.00023544318,0.00009252893,0.0000062619697],"category_scores_gemma":[0.0006453244,0.000039367296,0.000041922074,0.0001227412,0.00012956302,0.000037749258,0.000049621307,0.00015616503,7.334948e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009685406,0.000024049099,0.0015267279,0.00024963182,0.000006283349,1.7091259e-7,0.00022591313,0.000002988647,0.9962552,0.000044031523,0.0000019157349,0.0015661964],"study_design_scores_gemma":[0.00010045099,0.00011895615,0.00507111,0.00013200543,0.000003976209,0.0000010500385,0.00021325955,0.00031666103,0.9938185,0.00013316663,0.000013103905,0.00007776453],"about_ca_topic_score_codex":0.0000997283,"about_ca_topic_score_gemma":0.000007847526,"teacher_disagreement_score":0.003544382,"about_ca_system_score_codex":0.000019977317,"about_ca_system_score_gemma":0.000013609517,"threshold_uncertainty_score":0.16053517},"labels":[],"label_agreement":null},{"id":"W3089049830","doi":"10.1016/j.foodres.2020.109751","title":"Scale up fractionation of components from novel glabrous brown and yellow canary seeds (Phalaris canariensis L.) and techno-functional properties of the resulting protein isolates","year":2020,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; Cegep de Saint Hyacinthe; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Fractionation; Scale (ratio); Botany; Biology; Frond; Chemistry; Chromatography; Geography; Cartography","score_opus":0.1354896213098176,"score_gpt":0.25747728373213635,"score_spread":0.12198766242231876,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3089049830","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9875334,0.00014664566,0.000021330874,0.011299601,0.00012936257,0.00043884272,0.00026674953,0.00001598204,0.00014809862],"genre_scores_gemma":[0.99945664,0.000006733877,0.00011677411,0.00004038533,0.00014989106,0.00003901366,0.000037738922,0.0000017133391,0.00015113327],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984691,0.00010944037,0.00028118514,0.00025781046,0.0007331286,0.00014930358],"domain_scores_gemma":[0.99908876,0.00012850139,0.00014763077,0.000054324086,0.00051307696,0.000067682566],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003916965,0.00008706751,0.00012915596,0.000035677505,0.00021812951,0.000046584977,0.00028861646,0.00008734766,0.00003743358],"category_scores_gemma":[0.000503607,0.0000344315,0.000035934452,0.00027078434,0.0002846322,0.00015264812,0.0003349775,0.0002625001,0.0000012480504],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015102602,0.00004869353,0.00905799,0.00001758557,0.00006062697,2.1089252e-7,0.0003001372,0.000008766968,0.9862806,0.000099842466,0.0001588813,0.0038155988],"study_design_scores_gemma":[0.00068160193,0.00064912066,0.15874863,0.0003014295,0.000009571991,0.000012495972,0.0017857848,0.0115358615,0.8199532,0.0006383149,0.0054996824,0.00018432812],"about_ca_topic_score_codex":0.016548032,"about_ca_topic_score_gemma":0.0025105788,"teacher_disagreement_score":0.16632746,"about_ca_system_score_codex":0.000054874617,"about_ca_system_score_gemma":0.000039778555,"threshold_uncertainty_score":0.99000084},"labels":[],"label_agreement":null},{"id":"W3090430227","doi":"10.1080/01932691.2020.1822177","title":"Stability of hydrocolloid enriched oil-in-water emulsions in beverages subjected to thermal and nonthermal processing","year":2020,"lang":"en","type":"article","venue":"Journal of Dispersion Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Thermal stability; Emulsion; Food science; Chemistry; Water in oil; Thermal; Chemical engineering; Materials science; Organic chemistry; Physics","score_opus":0.018990609673774722,"score_gpt":0.23424978484064896,"score_spread":0.21525917516687423,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3090430227","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99088746,0.00022234723,0.0000016813175,0.008703701,0.000021842296,0.00010825674,0.0000016995854,0.000007503193,0.000045518947],"genre_scores_gemma":[0.99981534,0.000011626941,0.0000622546,0.00008830892,0.000015574424,0.0000041450953,1.2043532e-7,4.953495e-7,0.0000021024518],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989145,0.000047637393,0.0003289064,0.00019686291,0.0003068001,0.00020531553],"domain_scores_gemma":[0.9995613,0.00003159136,0.00012463865,0.00003422777,0.00016039674,0.000087808556],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008027189,0.000071818766,0.00022478805,0.00012755774,0.00012072741,0.000022320088,0.0003432449,0.000064195214,0.000012584053],"category_scores_gemma":[0.00021701353,0.000027015134,0.000018153687,0.0012604828,0.00028242642,0.00020458535,0.00025578134,0.00019039097,5.3204576e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000048596386,0.000043658536,0.04562795,0.000007648337,8.8133464e-7,0.0000062619742,0.00068865594,0.0000036656284,0.9091787,0.000008799751,0.0000013976866,0.044383813],"study_design_scores_gemma":[0.0006934046,0.0019211576,0.17267266,0.00010890479,0.000006169885,0.000076313685,0.010999724,0.0006042251,0.8121976,0.00018321058,0.00033387225,0.0002027234],"about_ca_topic_score_codex":0.000028991815,"about_ca_topic_score_gemma":0.000068521986,"teacher_disagreement_score":0.12704471,"about_ca_system_score_codex":0.000035615467,"about_ca_system_score_gemma":0.000033244778,"threshold_uncertainty_score":0.11016452},"labels":[],"label_agreement":null},{"id":"W3092177416","doi":"10.4025/actascitechnol.v43i1.50067","title":"Emulsifying properties of quail egg white proteins in different vegetable oil emulsions","year":2020,"lang":"en","type":"article","venue":"Acta Scientiarum. Technology/Acta scientiarum. Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Fundação de Amparo à Pesquisa do Estado de Minas Gerais; Conselho Nacional de Desenvolvimento Científico e Tecnológico","keywords":"Quail; Emulsion; Egg white; Chemistry; Coturnix coturnix; Soybean oil; Corn oil; Homogenization (climate); Salt (chemistry); Food science; Conductivity; Chromatography; Biology; Biochemistry; Organic chemistry; Ecology","score_opus":0.02998957903485564,"score_gpt":0.21804551601033784,"score_spread":0.1880559369754822,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3092177416","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.92989916,0.0016778907,0.000056135286,0.06364429,0.000746913,0.0014664503,0.00009818427,0.0016749012,0.00073606183],"genre_scores_gemma":[0.997667,0.00011600387,0.00070502236,0.00023141815,0.00013254129,0.0005375635,0.000034397388,0.000021778405,0.0005542629],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99162203,0.00025614805,0.001815287,0.0025565003,0.0013961116,0.002353934],"domain_scores_gemma":[0.9968336,0.000085260726,0.0010166502,0.0011570347,0.0005085729,0.000398837],"candidate_categories":["metaepi_narrow","sts","research_integrity"],"consensus_categories":[],"category_scores_codex":[0.0011736515,0.0009614999,0.0015330527,0.0014844532,0.0008954823,0.00026832146,0.0052809897,0.0016150684,0.00032208956],"category_scores_gemma":[0.0014099341,0.000495025,0.00037721512,0.011600986,0.0029995437,0.0008285621,0.0032487952,0.0016989943,0.00017626506],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004939358,0.000527035,0.029196871,0.00012754876,0.00007032988,0.000018128729,0.00034538817,0.000018792054,0.9561944,0.0010682165,0.0005935642,0.011790303],"study_design_scores_gemma":[0.0015604758,0.0014463891,0.006707568,0.0008728771,0.00010044708,0.00009237741,0.0043120543,0.0023188114,0.9340439,0.002342396,0.044500373,0.0017023231],"about_ca_topic_score_codex":0.00018627098,"about_ca_topic_score_gemma":0.001482257,"teacher_disagreement_score":0.067767836,"about_ca_system_score_codex":0.00027144328,"about_ca_system_score_gemma":0.00012915932,"threshold_uncertainty_score":0.99975014},"labels":[],"label_agreement":null},{"id":"W3092568371","doi":"10.1039/d0fo02089c","title":"Fabrication and characterization of lentil protein gels from fibrillar aggregates and the gelling mechanism study","year":2020,"lang":"en","type":"article","venue":"Food & Function","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":63,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Alberta Hospital Edmonton; University of Alberta","funders":"","keywords":"Mechanism (biology); Fabrication; Characterization (materials science); Chemistry; Biophysics; Nanotechnology; Chemical engineering; Materials science; Biology; Medicine; Engineering","score_opus":0.024896763966584207,"score_gpt":0.18095863583201996,"score_spread":0.15606187186543574,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3092568371","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99736494,0.00038621656,0.00034440064,0.0006923134,0.0000785873,0.0010495347,0.000030157353,0.000040016468,0.000013841217],"genre_scores_gemma":[0.9995461,0.000035294925,0.000014417201,0.000047069345,0.00025167738,0.000052041334,0.000046529593,0.0000011035905,0.0000057353423],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992226,0.00014335805,0.00019278126,0.00021782111,0.00015034544,0.00007313806],"domain_scores_gemma":[0.9996377,0.000045165445,0.0001854759,0.000043430966,0.00005637967,0.0000318422],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019629717,0.00008334608,0.00014023062,0.000005754882,0.00012816612,0.000053333333,0.00006358961,0.00004725434,0.000016522748],"category_scores_gemma":[0.00004784936,0.00003123079,0.000023423172,0.00012847164,0.00003117292,0.00012828219,0.000051244642,0.00004878789,0.0000035657956],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00056051294,0.00002181439,0.0014245958,0.000011039355,0.00003453107,9.148372e-8,0.0004782258,5.527451e-7,0.9718454,0.00029901025,9.216163e-7,0.025323307],"study_design_scores_gemma":[0.0034990879,0.041974302,0.407454,0.00024466825,0.00032657068,0.0000051217235,0.006142238,0.00498742,0.5171167,0.01128037,0.006190246,0.00077922584],"about_ca_topic_score_codex":0.00014152518,"about_ca_topic_score_gemma":0.000026358775,"teacher_disagreement_score":0.45472866,"about_ca_system_score_codex":0.0000051678294,"about_ca_system_score_gemma":0.0000019604088,"threshold_uncertainty_score":0.12735546},"labels":[],"label_agreement":null},{"id":"W3095665069","doi":"10.1039/d0fo02072a","title":"Effect of emulsifiers on linseed oil emulsion structure, lipolysis and oxidation during <i>in vitro</i> digestion","year":2020,"lang":"en","type":"article","venue":"Food & Function","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Cegep de Saint Hyacinthe; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Lipolysis; Emulsion; Digestion (alchemy); Chemistry; Linseed oil; In vitro; Lipid oxidation; Food science; Chromatography; Biochemistry; Antioxidant; Adipose tissue","score_opus":0.00944874512032501,"score_gpt":0.1879473222096291,"score_spread":0.17849857708930408,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3095665069","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99909055,0.00012695837,0.0000047118783,0.0002413814,0.00018435874,0.000192885,0.000020750591,0.0000579522,0.00008045737],"genre_scores_gemma":[0.9996038,0.000015167281,0.0000066894245,0.00004475405,0.00023206438,0.000016341255,0.0000731728,0.0000016586446,0.000006346354],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998935,0.00018828912,0.00022676449,0.0002947981,0.00021542209,0.00013976946],"domain_scores_gemma":[0.99962294,0.000101931066,0.00013747919,0.000048896738,0.000024968589,0.0000638126],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013695692,0.00013483691,0.00020529337,0.000026846481,0.000092457594,0.000025652189,0.000071134076,0.000120868965,0.000017456025],"category_scores_gemma":[0.0001172124,0.00005977933,0.000054203887,0.00032141415,0.000020477393,0.00013225173,0.00003163883,0.000127872,0.0000065528297],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0043855957,0.000012883894,0.0015321855,0.000054186632,0.000010964505,3.7206712e-7,0.000051669584,0.00005101926,0.9040511,0.0000073692863,0.0000020221194,0.08984062],"study_design_scores_gemma":[0.00050713925,0.014807417,0.054094896,0.000055049695,0.000024766981,0.0000016586837,0.00005305122,0.00022361676,0.9299435,0.000022373537,0.00013689307,0.00012963642],"about_ca_topic_score_codex":0.00007151547,"about_ca_topic_score_gemma":0.000050931583,"teacher_disagreement_score":0.08971099,"about_ca_system_score_codex":0.000032762837,"about_ca_system_score_gemma":0.0000014478057,"threshold_uncertainty_score":0.24377303},"labels":[],"label_agreement":null},{"id":"W3096231256","doi":"10.1080/10942912.2020.1828458","title":"A tailored nanostructure design to protect camel casein-curcumin complex against the upper gastrointestinal tract hydrolysis using aggregated whey proteins in order to increase its antioxidant activity","year":2020,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"University of Tehran","keywords":"Curcumin; Casein; Whey protein; Chemistry; Whey protein isolate; Hydrolysis; Digestion (alchemy); Pepsin; Food science; Antioxidant; Beta-lactoglobulin; Gastrointestinal tract; Denaturation (fissile materials); Biochemistry; Chromatography; Enzyme; Nuclear chemistry","score_opus":0.09007526275434677,"score_gpt":0.25679453540789915,"score_spread":0.16671927265355238,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3096231256","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9842934,0.00014071974,0.0010999001,0.012698769,0.000108254266,0.0015582555,0.000057549812,0.000025631882,0.000017544666],"genre_scores_gemma":[0.996724,0.0000025847885,0.0018453014,0.0009103152,0.00043953836,0.000058707326,0.0000023731907,0.000005809128,0.00001134651],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9972909,0.00053176057,0.00064682984,0.0003158851,0.00087626826,0.00033833575],"domain_scores_gemma":[0.99797803,0.00006873858,0.00048310513,0.000076959266,0.0011398821,0.00025325853],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00058542076,0.00028184324,0.0003931694,0.000095149466,0.00016093151,0.00025106687,0.0009937582,0.00006679027,0.000056433924],"category_scores_gemma":[0.0019048672,0.0001061934,0.00013171,0.0007708985,0.000056601468,0.00036519807,0.00020048967,0.00042382762,0.00001311507],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0016681751,0.00012851742,0.0007588848,0.0000112773605,0.000075634256,0.00015786946,0.00084212504,0.005169751,0.9793795,0.0000029316432,0.00006559119,0.011739739],"study_design_scores_gemma":[0.0014204414,0.0077606756,0.038132425,0.001897601,0.00005554193,0.0029044102,0.0012330301,0.02209226,0.9221763,0.000043622105,0.0014844754,0.000799192],"about_ca_topic_score_codex":0.00066745805,"about_ca_topic_score_gemma":0.0002693583,"teacher_disagreement_score":0.057203177,"about_ca_system_score_codex":0.00021994163,"about_ca_system_score_gemma":0.0001509439,"threshold_uncertainty_score":0.43304414},"labels":[],"label_agreement":null},{"id":"W3097282647","doi":"10.1016/j.foodchem.2020.128569","title":"Effect of sodium chloride on the thermodynamic, rheological, and microstructural properties of field pea protein isolate/chitosan complex coacervates","year":2020,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":38,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Department of Science and Technology of Sichuan Province; China Scholarship Council; University of Alberta","keywords":"Coacervate; Rheology; Zeta potential; Chemistry; Chitosan; Hydrophobic effect; Chemical engineering; Sodium; Titration; Microstructure; Viscoelasticity; Chromatography; Inorganic chemistry; Organic chemistry; Crystallography; Materials science","score_opus":0.027389807335339165,"score_gpt":0.1989190155789781,"score_spread":0.17152920824363893,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3097282647","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99609584,0.00021367002,3.111543e-7,0.0023517774,0.00001797118,0.0004965365,0.000041474228,0.000035090987,0.00074730336],"genre_scores_gemma":[0.9997071,0.0000047559,0.000005117029,0.00010540037,0.00010980125,0.000038923394,0.000008469868,0.0000015762146,0.000018864997],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990984,0.00008570278,0.000246904,0.00023743945,0.000160128,0.00017141044],"domain_scores_gemma":[0.9994984,0.00015996608,0.00017421316,0.000089153786,0.000024499615,0.000053759464],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011498002,0.0001743258,0.00029043623,0.0000018445492,0.00009383785,0.000023451932,0.00037733032,0.000119317534,0.00008936573],"category_scores_gemma":[0.00014696622,0.000051951847,0.00008457481,0.000083273284,0.00020026992,0.000031292704,0.00015682325,0.00017359397,0.000001327906],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00044141596,0.000013772775,0.00019721493,0.00024784426,0.000027929927,4.805082e-7,0.00009416774,8.232726e-7,0.9981495,0.000028065595,0.000020931247,0.0007778483],"study_design_scores_gemma":[0.00015144057,0.0021548285,0.00028698152,0.000089953784,0.00000810471,0.000004257654,0.00016523148,0.00019578752,0.99671066,0.000072190174,0.00004876596,0.00011177631],"about_ca_topic_score_codex":0.00004749013,"about_ca_topic_score_gemma":0.000004081892,"teacher_disagreement_score":0.0036112259,"about_ca_system_score_codex":0.000004562556,"about_ca_system_score_gemma":0.000004552062,"threshold_uncertainty_score":0.21185349},"labels":[],"label_agreement":null},{"id":"W3099266732","doi":"10.3168/jds.2020-18493","title":"Time-dependent aggregation of casein micelle concentrates","year":2020,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Casein; Skimmed milk; Micelle; Chromatography; Protein aggregation; Proteolysis; Proteases; Food science; Biochemistry; Enzyme; Organic chemistry","score_opus":0.02898458402697147,"score_gpt":0.2337587593170845,"score_spread":0.20477417529011305,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3099266732","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973463,0.00035004312,0.000017364464,0.0015385548,0.00015833096,0.000086263724,0.000008670005,0.000007408384,0.00048710674],"genre_scores_gemma":[0.999471,0.0000108989925,0.00014237309,0.00012616569,0.00019970366,3.7719576e-7,4.4389466e-7,3.3296388e-7,0.000048719696],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99870276,0.000053896038,0.000378072,0.00012532556,0.0005893862,0.00015054274],"domain_scores_gemma":[0.99901307,0.00007737266,0.00049205625,0.000033358,0.00023135816,0.00015276567],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00075404963,0.00006310678,0.00016164922,0.000014344827,0.00009979834,0.00004212542,0.00056506577,0.00002912326,0.0001510561],"category_scores_gemma":[0.00024672167,0.000023361215,0.00006187502,0.00045575335,0.00024639227,0.0003703736,0.00006234187,0.00009609487,0.000031226755],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000023194796,0.000021634167,0.001068843,0.00000449802,0.0000034634113,0.000010721164,0.00024978365,0.00007056236,0.9901767,0.000017583305,0.00031773606,0.008035293],"study_design_scores_gemma":[0.00027820337,0.0014062765,0.004674272,0.000094815165,0.000011328401,0.00012583217,0.001147677,0.0015456879,0.9870873,0.00012326849,0.0033669956,0.00013833703],"about_ca_topic_score_codex":0.000020666681,"about_ca_topic_score_gemma":0.0000049565,"teacher_disagreement_score":0.007896956,"about_ca_system_score_codex":0.000028567965,"about_ca_system_score_gemma":0.000059653823,"threshold_uncertainty_score":0.16539584},"labels":[],"label_agreement":null},{"id":"W3105014145","doi":"10.1016/j.supflu.2020.105120","title":"Pressurized hot water crosslinking of gelatin-alginate for the enhancement of spent coffee oil emulsion stability","year":2020,"lang":"en","type":"article","venue":"The Journal of Supercritical Fluids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Pukyong National University","keywords":"Emulsion; Gelatin; Self-healing hydrogels; Fourier transform infrared spectroscopy; Scanning electron microscope; Materials science; Sonication; Viscosity; Chemical engineering; Nuclear chemistry; Analytical Chemistry (journal); Chemistry; Polymer chemistry; Chromatography; Composite material; Organic chemistry","score_opus":0.0663842444297468,"score_gpt":0.26368839463383187,"score_spread":0.19730415020408507,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3105014145","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.988433,0.0008078737,0.0006962248,0.009469394,0.0001746079,0.00026882102,0.00003067548,0.0000054752845,0.0001139191],"genre_scores_gemma":[0.9993105,0.00008958727,0.00014051341,0.00015477125,0.00027962917,0.000006217251,0.0000019257059,0.0000016148995,0.000015276577],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979888,0.0002998409,0.0008083563,0.00011642305,0.00052893,0.00025760604],"domain_scores_gemma":[0.9978897,0.0014229909,0.00004718283,0.00009736839,0.00044908543,0.00009366624],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001890509,0.00012316006,0.00038400354,0.0000059131758,0.00016618735,0.000029834759,0.00063122157,0.0000657325,0.0004589214],"category_scores_gemma":[0.00054869923,0.000029920053,0.00022225908,0.00008521752,0.00029732354,0.0001251249,0.00016281723,0.00021013657,0.0000038678145],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006620553,0.00009448212,0.0002060565,0.000108266446,0.000043733595,8.1288687e-7,0.0009445641,0.0000038631733,0.9953351,0.00025736788,0.000078546975,0.0022651472],"study_design_scores_gemma":[0.00041387446,0.0014019809,0.0011497171,0.00011635665,0.00008486189,0.000008078866,0.00077297183,0.00026442422,0.9938405,0.00060005835,0.0012699459,0.00007721078],"about_ca_topic_score_codex":0.00005274073,"about_ca_topic_score_gemma":0.000009254215,"teacher_disagreement_score":0.010877456,"about_ca_system_score_codex":0.000023484981,"about_ca_system_score_gemma":0.000011670155,"threshold_uncertainty_score":0.50248677},"labels":[],"label_agreement":null},{"id":"W3109280404","doi":"10.1039/d0fo02023k","title":"Assessment of the effect of lactic acid fermentation on the gastroduodenal digestibility and immunoglobulin E binding capacity of soy proteins <i>via</i> an <i>in vitro</i> dynamic gastrointestinal digestion model","year":2020,"lang":"en","type":"article","venue":"Food & Function","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":38,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Cegep de Saint Hyacinthe; Agriculture and Agri-Food Canada","funders":"Fundamental Research Funds for the Central Universities; Priority Academic Program Development of Jiangsu Higher Education Institutions; National Natural Science Foundation of China","keywords":"Digestion (alchemy); Fermentation; Lactic acid; In vitro; Chemistry; Antibody; Food science; Soy protein; Biochemistry; Biology; Chromatography; Bacteria; Immunology","score_opus":0.023740164758843302,"score_gpt":0.22904415352682278,"score_spread":0.20530398876797948,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3109280404","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99751174,0.00001746076,0.0008861162,0.0003496334,0.00006548166,0.0010474963,0.0000764484,0.000018423492,0.0000272075],"genre_scores_gemma":[0.99966884,9.931806e-7,0.00018827988,0.000017775714,0.00003687853,0.00005782319,0.000026790985,0.000001839348,7.758205e-7],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982809,0.00053245015,0.0003844981,0.00028213774,0.00036230762,0.00015769586],"domain_scores_gemma":[0.9992331,0.00012972191,0.00041269985,0.00012377773,0.00006034838,0.000040324754],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007940399,0.00015136438,0.00024185712,0.000013622253,0.00011374661,0.000016881459,0.00018014984,0.000049297738,0.0000041827248],"category_scores_gemma":[0.0001529259,0.000055519893,0.000082408355,0.00026103217,0.00011270905,0.00015502314,0.000060510753,0.00022642229,4.6961625e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0016315222,0.000087936394,0.0329907,0.000058872985,0.000010481205,7.808685e-8,0.00005170522,0.00075005565,0.9619793,0.00003864506,3.388569e-7,0.002400341],"study_design_scores_gemma":[0.00040273598,0.02714868,0.43153533,0.00016383287,0.000039147475,0.0000085081065,0.00014256847,0.022640893,0.51770616,0.00011596637,5.2296366e-7,0.0000956718],"about_ca_topic_score_codex":0.00014462773,"about_ca_topic_score_gemma":0.00010151185,"teacher_disagreement_score":0.44427317,"about_ca_system_score_codex":0.00008256514,"about_ca_system_score_gemma":0.000015783311,"threshold_uncertainty_score":0.22640355},"labels":[],"label_agreement":null},{"id":"W3109293205","doi":"10.1016/j.ifset.2020.102567","title":"Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study","year":2020,"lang":"en","type":"article","venue":"Innovative Food Science & Emerging Technologies","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":173,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Innovates","keywords":"Pea protein; Chemical engineering; Denaturation (fissile materials); Chemistry; Fourier transform infrared spectroscopy; Soy protein; Homogeneous; Materials science; Nuclear chemistry; Biochemistry","score_opus":0.018256675335521586,"score_gpt":0.22057854588165277,"score_spread":0.20232187054613118,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3109293205","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99100506,0.0002934935,0.000048248112,0.0057344246,0.00007589317,0.0023682201,0.00002060524,0.00038332923,0.00007074748],"genre_scores_gemma":[0.99920976,0.00001238455,0.0003786772,0.000055437595,0.000024742918,0.0002895854,0.0000023653627,0.0000022275294,0.000024835805],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99781466,0.000067689034,0.00047418085,0.0006350348,0.0006475341,0.0003608969],"domain_scores_gemma":[0.9989202,0.00007883534,0.00043965867,0.0001577918,0.00037010017,0.00003341302],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011649646,0.0002312913,0.0003168129,0.000019839867,0.0007486851,0.000110901536,0.0010191523,0.00011723601,0.0000053492704],"category_scores_gemma":[0.00046133235,0.00008635544,0.000034372566,0.003795374,0.0010344567,0.00033550672,0.0008760994,0.00030627826,0.0000017374473],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000052219024,0.00004176549,0.00017142008,0.0000100032385,0.000020881196,5.82033e-7,0.00080060743,0.000008089906,0.9795648,0.01356378,0.000048792142,0.0057170675],"study_design_scores_gemma":[0.0004482608,0.0025068305,0.00015781197,0.00004027574,0.0000064219967,0.0000012249649,0.021282243,0.0009418041,0.97174734,0.0024275826,0.00023431297,0.00020588841],"about_ca_topic_score_codex":0.000056129815,"about_ca_topic_score_gemma":0.000027729366,"teacher_disagreement_score":0.020481635,"about_ca_system_score_codex":0.00008268483,"about_ca_system_score_gemma":0.000026488287,"threshold_uncertainty_score":0.57583565},"labels":[],"label_agreement":null},{"id":"W3111853963","doi":"10.1002/cche.10383","title":"The improvement of the functional properties of a chickpea protein isolate through proteolysis with three proteases","year":2020,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":28,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Chemistry; Papain; Hydrolysis; Trypsin; Solubility; Proteases; Chromatography; Proteolysis; Pepsin; Enzyme; Enzymatic hydrolysis; Hydrolysate; Zeta potential; Biochemistry; Organic chemistry; Chemical engineering","score_opus":0.030886757160381133,"score_gpt":0.16512865777570135,"score_spread":0.1342419006153202,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3111853963","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99446595,0.00027100963,0.000008550673,0.002512103,0.000013461944,0.0015904998,0.000024054189,0.000029713578,0.0010846813],"genre_scores_gemma":[0.99897355,0.0000027140886,0.000019585657,0.000038848673,0.00017773118,0.00053653494,0.0000032905996,0.0000019009822,0.00024584692],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998812,0.000029929932,0.00030831285,0.00024502704,0.00041482123,0.00018989376],"domain_scores_gemma":[0.9993216,0.000019936158,0.00032808058,0.00014909038,0.00013589341,0.000045447112],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012265076,0.00015284633,0.00018756521,9.1734955e-7,0.00022594782,0.000027601192,0.00047994757,0.00006947625,0.000057382847],"category_scores_gemma":[0.00008313617,0.000036965117,0.000113794675,0.0002177992,0.0002863286,0.00006119168,0.00017739454,0.00016200254,0.0000018923325],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00023437197,0.000047455473,0.0010303797,0.00020613705,0.000052764153,2.407844e-7,0.00008353052,0.0000055614764,0.9957709,0.000022298638,0.000032692926,0.0025136964],"study_design_scores_gemma":[0.00015459987,0.00027839254,0.0025420834,0.0001622171,0.000015817155,0.000002338435,0.00031478738,0.00003549113,0.9954642,0.00013290196,0.00079471484,0.00010244446],"about_ca_topic_score_codex":0.00028753714,"about_ca_topic_score_gemma":0.00008546908,"teacher_disagreement_score":0.004507621,"about_ca_system_score_codex":0.000019990592,"about_ca_system_score_gemma":0.000048527316,"threshold_uncertainty_score":0.17378308},"labels":[],"label_agreement":null},{"id":"W3119452466","doi":"10.1111/1541-4337.12688","title":"Modification of plant proteins for improved functionality: A review","year":2021,"lang":"en","type":"review","venue":"Comprehensive Reviews in Food Science and Food Safety","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":607,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Vegetable Proteins; Ingredient; Plant protein; Biotechnology; Health benefits; Sustainability; Biochemical engineering; Business; Food science; Chemistry; Biology; Engineering; Traditional medicine","score_opus":0.20526752823444455,"score_gpt":0.34719576526412826,"score_spread":0.1419282370296837,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3119452466","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000012341888,0.9868005,0.000050064697,0.00028206597,0.0002653939,0.011271282,0.001199573,0.00002395422,0.00009486103],"genre_scores_gemma":[0.000048119055,0.9965223,0.00035978603,0.0002185655,0.00018802568,0.0021933168,0.00044905933,0.0000047934286,0.000016043203],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9948892,0.00063862203,0.002168064,0.0012420608,0.00053090596,0.0005311431],"domain_scores_gemma":[0.9964926,0.0005567503,0.0014490117,0.0004475971,0.00088112307,0.00017292146],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0034064832,0.00056101684,0.0036645443,0.000097512435,0.0003122231,0.00006508041,0.0009903924,0.00025986653,0.000021198264],"category_scores_gemma":[0.001123083,0.00023619104,0.0006742409,0.002198321,0.0004513026,0.00022477597,0.0003878826,0.00034805207,0.0000062796],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000056941803,0.00007039642,5.0480025e-7,0.036476832,0.000038836864,2.5430708e-7,0.000011862137,5.3684918e-8,0.00047272624,0.00090363174,0.00029167108,0.96172756],"study_design_scores_gemma":[0.0001108347,0.0008603596,0.00001654311,0.06971152,0.00014625683,0.000038866125,0.000021966825,0.000009130185,0.000016457148,0.000100315505,0.92856914,0.00039860464],"about_ca_topic_score_codex":0.00001628217,"about_ca_topic_score_gemma":0.00008074929,"teacher_disagreement_score":0.9613289,"about_ca_system_score_codex":0.00020394797,"about_ca_system_score_gemma":0.00036084742,"threshold_uncertainty_score":0.96315914},"labels":[],"label_agreement":null},{"id":"W3120881638","doi":"10.3390/molecules26010234","title":"Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba","year":2021,"lang":"en","type":"article","venue":"Molecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":45,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Emulsion; Denaturation (fissile materials); Aqueous solution; Chemistry; Food science; Starch; Enthalpy; Biochemistry; Nuclear chemistry; Organic chemistry","score_opus":0.07522171863810426,"score_gpt":0.29499069350100826,"score_spread":0.219768974862904,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3120881638","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99686444,0.0015744376,0.0000023926025,0.0004137927,0.000026330441,0.00042684478,0.000060625163,0.000015079917,0.00061606336],"genre_scores_gemma":[0.99969715,0.0000064685833,0.000064441265,0.000010709535,0.000027001612,0.000070047536,0.000036453286,7.268084e-7,0.00008699373],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99804413,0.0008200764,0.00027843186,0.0001978825,0.000541686,0.00011777131],"domain_scores_gemma":[0.99931633,0.00005201341,0.00017798708,0.000091472255,0.0003402772,0.000021910579],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010453349,0.00008169442,0.00023504738,0.000013625008,0.000019741101,0.000008056048,0.00013655702,0.000089703084,0.00016870587],"category_scores_gemma":[0.000389102,0.00003554377,0.000043657357,0.00028449867,0.000037901056,0.000027305256,0.00005204611,0.000049899234,0.0000028461848],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001722425,0.00009684208,0.00093955605,0.000031714244,0.000018652818,0.0000021996632,0.00005677728,0.000028625112,0.95209837,0.00033749113,0.000007121151,0.04636544],"study_design_scores_gemma":[0.00023226527,0.000117370924,0.08366959,0.000078255376,0.000020186628,0.0000010089035,0.00016798284,0.00015730066,0.91413677,0.0012076355,0.00012871702,0.00008291254],"about_ca_topic_score_codex":0.0035409,"about_ca_topic_score_gemma":0.0109007945,"teacher_disagreement_score":0.08273003,"about_ca_system_score_codex":0.000020004014,"about_ca_system_score_gemma":0.000019808542,"threshold_uncertainty_score":0.6082899},"labels":[],"label_agreement":null},{"id":"W3122998991","doi":"10.3390/ijms22020887","title":"Aesculus hippocastanum L. as a Stabilizer in Hemp Seed Oil Nanoemulsions for Potential Biomedical and Food Applications","year":2021,"lang":"en","type":"article","venue":"International Journal of Molecular Sciences","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Narodowym Centrum Nauki; Narodowe Centrum Nauki","keywords":"Emulsion; Dynamic light scattering; Stabilizer (aeronautics); Materials science; Chemistry; Chromatography; Chemical engineering; Nanotechnology; Biochemistry","score_opus":0.017037861091455664,"score_gpt":0.27009146067175555,"score_spread":0.2530535995802999,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3122998991","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9893192,0.0013584231,0.0012599139,0.007246887,0.00038331578,0.00010484478,0.00003686619,0.000006528561,0.00028402006],"genre_scores_gemma":[0.9978914,0.00008776622,0.0015572225,0.00021474359,0.00018215364,0.000025256095,0.0000066863045,7.462752e-7,0.00003401349],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984501,0.00008497014,0.00037895882,0.00021588459,0.0007052021,0.00016486185],"domain_scores_gemma":[0.99915004,0.00011950333,0.0001847513,0.00003524899,0.00040773273,0.000102736725],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006268118,0.000083034625,0.00014480272,0.00004468919,0.00010739651,0.00013982371,0.00048103547,0.00005818071,0.000045695153],"category_scores_gemma":[0.00017933895,0.000038222555,0.0001086054,0.00030427147,0.00019118104,0.00014984788,0.00011909444,0.00009577013,0.0000024980304],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003063433,0.00022245945,0.00072717085,0.000006295202,0.0000489436,0.000086714106,0.000102944265,0.000043071766,0.9183023,0.0026298903,0.000028290486,0.07777129],"study_design_scores_gemma":[0.0095988,0.010945753,0.03965927,0.0012765788,0.00018685094,0.011793423,0.0221045,0.004135743,0.52911097,0.11858319,0.25036052,0.0022444127],"about_ca_topic_score_codex":0.00002669291,"about_ca_topic_score_gemma":0.00008325718,"teacher_disagreement_score":0.38919133,"about_ca_system_score_codex":0.00004102295,"about_ca_system_score_gemma":0.000087117965,"threshold_uncertainty_score":0.15586707},"labels":[],"label_agreement":null},{"id":"W3124753521","doi":"10.1016/j.foodhyd.2021.106609","title":"Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying properties","year":2021,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":115,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Foundation for Fundamental Research of China","keywords":"Isoelectric point; Adsorption; Chemistry; Chemical engineering; Rheology; Circular dichroism; Viscoelasticity; Dynamic mechanical analysis; Cellulose; Oil droplet; Protein adsorption; Coacervate; Emulsion; Chromatography; Organic chemistry; Materials science; Crystallography; Polymer; Composite material","score_opus":0.046660461343303296,"score_gpt":0.2531648415544803,"score_spread":0.20650438021117704,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3124753521","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99833506,0.00010696374,0.000002345272,0.0005936344,0.00007738044,0.0005259054,0.00005548355,0.000032962886,0.0002702335],"genre_scores_gemma":[0.99877554,0.0000052261835,0.00002337556,0.000016247865,0.0001983862,0.00012432215,0.000039689538,0.0000026495602,0.00081458304],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985408,0.0002992599,0.00034196323,0.00035283144,0.00021305204,0.00025204776],"domain_scores_gemma":[0.9994986,0.00014387241,0.00012884696,0.00008344121,0.00006894713,0.00007627774],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002997763,0.00020212778,0.00029486045,0.00001611304,0.00024408744,0.00011109348,0.00015082766,0.00013579121,0.0004367954],"category_scores_gemma":[0.000095800715,0.00006084785,0.00010414476,0.00010121658,0.0001372831,0.00015454969,0.00031167234,0.00018115896,0.000019546877],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003529989,0.000052997806,0.0017719821,0.000023602073,0.00007778015,0.0000011975116,0.00031951387,0.000003061279,0.99598694,0.0000322235,0.000021666721,0.0013560259],"study_design_scores_gemma":[0.00049191597,0.002321424,0.010933174,0.00016091354,0.000019724474,0.00001784364,0.0001727989,0.00017199764,0.98468256,0.00017014571,0.00063786237,0.00021966096],"about_ca_topic_score_codex":0.00006801583,"about_ca_topic_score_gemma":0.00006529371,"teacher_disagreement_score":0.011304411,"about_ca_system_score_codex":0.00006578244,"about_ca_system_score_gemma":0.000010881212,"threshold_uncertainty_score":0.47826034},"labels":[],"label_agreement":null},{"id":"W3126557905","doi":"10.21748/am20.160","title":"Stability and rheology of canola protein isolate stabilized concentrated oil-in-water emulsions","year":2020,"lang":"en","type":"article","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Canola; Rheology; Emulsion; Chemistry; Water in oil; Chemical engineering; Food science; Materials science; Engineering; Composite material; Biochemistry","score_opus":0.03789311263959003,"score_gpt":0.21375302287099365,"score_spread":0.17585991023140363,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3126557905","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.995071,0.00011929412,0.000005702918,0.0033034356,0.000026702555,0.0004227365,0.000022338758,0.000051829393,0.0009769445],"genre_scores_gemma":[0.99957985,0.000010174554,0.0000548254,0.0001196873,0.000021723112,0.000035930905,0.00000868709,6.919211e-7,0.00016843188],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986835,0.00024890839,0.0003665361,0.00031674912,0.00011250992,0.00027178417],"domain_scores_gemma":[0.99963135,0.00007333261,0.000058620968,0.000056464185,0.000063067004,0.00011714429],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00023877625,0.00011558653,0.00028840668,0.0000051250067,0.000048057696,0.0000141441815,0.00016017228,0.00010312725,0.0013800076],"category_scores_gemma":[0.000096714575,0.00003616117,0.000037084967,0.00016706198,0.00014445648,0.00007282203,0.0001200855,0.000111254776,0.0000131993365],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009216625,0.000039009818,0.012204904,0.000025887506,0.000005512355,0.0000021047877,0.00033284666,4.776269e-7,0.9850584,0.000514043,0.000007797335,0.0017167996],"study_design_scores_gemma":[0.00068045955,0.0007558542,0.01449085,0.000029556884,0.000005237913,0.0000028521529,0.0010164491,0.001251739,0.980122,0.00013978608,0.0012699924,0.0002352189],"about_ca_topic_score_codex":0.0012878944,"about_ca_topic_score_gemma":0.0019583877,"teacher_disagreement_score":0.0049364483,"about_ca_system_score_codex":0.00001674945,"about_ca_system_score_gemma":0.0000093889075,"threshold_uncertainty_score":0.9995329},"labels":[],"label_agreement":null},{"id":"W3127060487","doi":"10.1039/d0cp05013j","title":"On the liquid demixing of water + elastin-like polypeptide mixtures: bimodal re-entrant phase behaviour","year":2021,"lang":"en","type":"article","venue":"Physical Chemistry Chemical Physics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Kensington Health","funders":"Engineering and Physical Sciences Research Council; National Science Foundation","keywords":"Phase diagram; Phase (matter); Elastin; Liquid phase; Thermodynamics; Chemistry; Liquid water; Materials science; Chemical engineering; Organic chemistry; Physics","score_opus":0.0221203806568169,"score_gpt":0.24302624438485065,"score_spread":0.22090586372803375,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3127060487","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970928,0.000037219488,0.000019604213,0.0007768503,0.000062479725,0.00015481726,0.00010746704,0.00007120226,0.0016775791],"genre_scores_gemma":[0.99813104,0.0000024743185,0.000016050537,0.00021363865,0.0012680126,0.00004220107,0.00020096116,0.0000059583226,0.00011963743],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979242,0.000068218236,0.00036775976,0.00055052835,0.00056615396,0.0005231375],"domain_scores_gemma":[0.998796,0.00047479206,0.00013600614,0.00027704507,0.00014325173,0.00017289043],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011978261,0.00032521193,0.00042723378,0.0000019110669,0.00013760108,0.000044797787,0.00056052377,0.00014912599,0.00022549981],"category_scores_gemma":[0.00011685328,0.00011592809,0.00038267698,0.00022542123,0.00020998273,0.00007033597,0.00024051621,0.0005308542,0.000043138665],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001365362,0.0010938125,0.0000090017775,0.000042990396,0.000038446222,0.000010899405,0.00011811222,0.000011648863,0.99731344,0.00019278667,0.00039976128,0.0006325581],"study_design_scores_gemma":[0.00031014936,0.0001325316,0.0000059935846,0.00008658503,0.000039190323,0.000005810282,0.00009203258,0.00019613796,0.9961601,0.002358912,0.00033386255,0.00027867817],"about_ca_topic_score_codex":0.000022646276,"about_ca_topic_score_gemma":7.4175784e-7,"teacher_disagreement_score":0.0021661252,"about_ca_system_score_codex":0.000054245163,"about_ca_system_score_gemma":0.000020710242,"threshold_uncertainty_score":0.47274104},"labels":[],"label_agreement":null},{"id":"W3127085377","doi":"10.1007/s11947-021-02586-2","title":"Multiple Emulsions for Enhanced Delivery of Vitamins and Iron Micronutrients and Their Application for Food Fortification","year":2021,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":40,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Micronutrient; Food fortification; Fortification; Biotechnology; Micronutrient deficiency; Food science; Environmental health; Medicine; Biology","score_opus":0.014436258009665507,"score_gpt":0.21226631214645647,"score_spread":0.19783005413679097,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3127085377","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99381196,0.0021490173,0.0019620198,0.0007133778,0.000025592204,0.00085140107,0.0004307292,0.000051168092,0.0000047293847],"genre_scores_gemma":[0.99858683,0.00018745185,0.00055153784,0.000017949513,0.000029474824,0.0005098447,0.00010294425,0.0000016341247,0.00001232033],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992592,0.000007523389,0.00019772453,0.00034437375,0.0000376938,0.00015353238],"domain_scores_gemma":[0.99949986,0.00009645129,0.00013747839,0.000067647445,0.0001679372,0.000030652063],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000073456424,0.000105289466,0.00018084719,0.000028133156,0.00017013788,0.000015435218,0.00009853662,0.00020658123,3.8567927e-7],"category_scores_gemma":[0.00007297559,0.000049778046,0.00002680871,0.00019153004,0.000120111654,0.00005528913,0.00007787365,0.00004129387,1.746806e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002704685,0.000051398256,0.0008085591,0.0001043041,0.0000108271915,1.44190135e-8,0.00004640537,4.772456e-8,0.80834055,0.0006993323,0.0000034645554,0.18990809],"study_design_scores_gemma":[0.00038099184,0.0012553986,0.0018808076,0.000030072404,0.000011699362,0.0000067553483,0.001220807,0.00013585831,0.9851384,0.006114625,0.0037119112,0.00011265065],"about_ca_topic_score_codex":0.0000055891346,"about_ca_topic_score_gemma":0.00039725704,"teacher_disagreement_score":0.18979543,"about_ca_system_score_codex":0.0000069119105,"about_ca_system_score_gemma":0.000006401069,"threshold_uncertainty_score":0.20298898},"labels":[],"label_agreement":null},{"id":"W3129014648","doi":"10.1016/j.foodchem.2021.129158","title":"Heat induced gelation of pulse protein networks","year":2021,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":57,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian Light Source (Canada); University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Chemistry; Synchrotron; Materials science; Chromatography; Analytical Chemistry (journal); Chemical engineering; Nuclear chemistry","score_opus":0.023950987167887107,"score_gpt":0.20581007943532623,"score_spread":0.18185909226743913,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3129014648","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9944445,0.00029643194,0.000005564442,0.00025274046,0.000056240246,0.0001244157,0.000013451968,0.000036697344,0.0047699492],"genre_scores_gemma":[0.9991654,0.0000020238779,0.000024904833,0.000018528703,0.00025040153,0.000028814551,0.00006680387,8.0418187e-7,0.00044232619],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99926007,0.000030084211,0.0002046461,0.0001965731,0.00015601135,0.00015258956],"domain_scores_gemma":[0.9997078,0.000025295038,0.00004499656,0.000086310036,0.00008397183,0.00005158925],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009709466,0.00008654255,0.00013256344,0.0000014445353,0.00005086199,0.000019349984,0.00014220327,0.00016148166,0.00045721245],"category_scores_gemma":[0.000057316178,0.000038945775,0.00006428226,0.00018504186,0.00001767349,0.00004155224,0.000067294204,0.000119824894,0.0000054944844],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000062157283,0.000036903184,0.00016724893,0.000021256603,0.000011202616,0.000002046876,0.0000088808865,0.000009047249,0.99496347,0.000015579993,0.000044566274,0.004713582],"study_design_scores_gemma":[0.00007214274,0.00007956975,0.0007391393,0.00005197018,0.0000031978363,0.00000899152,0.000075706295,0.00008488448,0.99731606,0.00008236547,0.001392183,0.000093769326],"about_ca_topic_score_codex":0.000024162875,"about_ca_topic_score_gemma":0.000023888839,"teacher_disagreement_score":0.004720884,"about_ca_system_score_codex":0.00002034454,"about_ca_system_score_gemma":0.000012044079,"threshold_uncertainty_score":0.5006156},"labels":[],"label_agreement":null},{"id":"W3130737691","doi":"10.1016/j.tifs.2021.02.035","title":"Aquafaba, a new plant-based rheological additive for food applications","year":2021,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":154,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie; University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan; University of Saskatchewan","keywords":"Ingredient; Maillard reaction; Food science; Rheology; Raw material; Food industry; Food processing; Production (economics); Food waste; Biochemical engineering; Mathematics; Biotechnology; Chemistry; Materials science; Waste management; Biology; Engineering; Economics","score_opus":0.04964315617877329,"score_gpt":0.27568201269593307,"score_spread":0.22603885651715977,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3130737691","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9591308,0.0013787756,0.0047831708,0.02405672,0.00045159552,0.0015333507,0.0014107078,0.001100682,0.0061541786],"genre_scores_gemma":[0.9966299,0.000005367629,0.00192667,0.00019143989,0.00011387739,0.00075124705,0.00010154031,0.0000017930353,0.00027818483],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976202,0.000045321915,0.00036787338,0.0009150035,0.0003223477,0.0007292064],"domain_scores_gemma":[0.9991269,0.00018940086,0.00014213746,0.00025833116,0.00014368935,0.00013951567],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039625823,0.00020697321,0.00032117846,0.00032645822,0.0003653982,0.000064345375,0.0011888804,0.00032552867,0.00018053771],"category_scores_gemma":[0.00029424072,0.00010038924,0.00010785041,0.0057508,0.00070251053,0.00013148198,0.00024919113,0.00026724924,0.000028386437],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004250566,0.0003424816,0.0012210709,0.000005800498,0.000015501115,0.000010416782,0.00004810507,0.000023683571,0.16209343,0.12846386,0.0009578819,0.70677525],"study_design_scores_gemma":[0.0020642844,0.008568587,0.0117551675,0.000089661204,0.00002760379,0.00020013975,0.0022159384,0.0011432605,0.5587362,0.095464945,0.3184181,0.0013161483],"about_ca_topic_score_codex":0.000017569155,"about_ca_topic_score_gemma":0.0026400532,"teacher_disagreement_score":0.7054591,"about_ca_system_score_codex":0.00012495388,"about_ca_system_score_gemma":0.0001500267,"threshold_uncertainty_score":0.40937543},"labels":[],"label_agreement":null},{"id":"W3134474407","doi":"10.1016/j.foodchem.2021.129494","title":"Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein","year":2021,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":216,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Chemistry; Sonication; Protein isolate; Solubility; Ultrasound; Particle size; Ultrasound treatment; Chromatography; Nuclear chemistry; Organic chemistry","score_opus":0.03380889653456031,"score_gpt":0.23144515285855705,"score_spread":0.19763625632399673,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3134474407","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99513793,0.000106006904,0.0000021344877,0.00015839846,0.000031923588,0.00033676918,0.00022953001,0.000032032553,0.003965278],"genre_scores_gemma":[0.9966473,0.000002925196,0.000029010287,0.0000048058137,0.00012129179,0.00016795706,0.000303534,0.0000013196394,0.0027218834],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99905026,0.00007940594,0.00025895904,0.00025490718,0.00022948184,0.00012699823],"domain_scores_gemma":[0.9994016,0.0001389304,0.0001521369,0.00014223183,0.0001123471,0.00005271179],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011700277,0.00013581375,0.00022772775,0.0000035730527,0.00006623551,0.000010280769,0.00012663638,0.00010071207,0.00032757822],"category_scores_gemma":[0.00012993238,0.00004478223,0.0001383936,0.00017329844,0.000055146807,0.00002197251,0.000023078324,0.000063466454,0.000009273175],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007558919,0.00034911916,0.000113653914,0.00009154544,0.00006234156,0.0000010515405,0.00001380696,0.000006823696,0.99235916,0.000013614556,0.00010487533,0.0068083946],"study_design_scores_gemma":[0.0002755252,0.0015268102,0.0008017317,0.00007528486,0.000019162502,0.000014800666,0.000056892113,0.0000071402656,0.995051,0.000013731134,0.0020677506,0.00009017002],"about_ca_topic_score_codex":0.00005175481,"about_ca_topic_score_gemma":0.000018527302,"teacher_disagreement_score":0.006718225,"about_ca_system_score_codex":0.000057718833,"about_ca_system_score_gemma":0.000025666992,"threshold_uncertainty_score":0.35867518},"labels":[],"label_agreement":null},{"id":"W3135083267","doi":"10.1016/j.foodhyd.2021.106705","title":"Strong and elastic pea protein hydrogels formed through pH-shifting method","year":2021,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":117,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Alberta Innovates; Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Pea protein; Self-healing hydrogels; Rheology; Polymer; Chemical engineering; Microstructure; Chemistry; Soy protein; Hydrogen bond; Scanning electron microscope; Chromatography; Materials science; Polymer chemistry; Crystallography; Organic chemistry; Food science; Composite material; Molecule","score_opus":0.03455870109609458,"score_gpt":0.26413980902479284,"score_spread":0.22958110792869826,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3135083267","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98205256,0.0010974929,0.0015648776,0.0007661077,0.00015769656,0.0014518192,0.000057281628,0.00021100162,0.012641144],"genre_scores_gemma":[0.99311006,0.0000068013937,0.0049987053,0.00011176878,0.00042221797,0.0004076,0.000031148436,0.0000047577364,0.0009069485],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976526,0.00028176414,0.00043045383,0.0006411625,0.00040924802,0.0005847522],"domain_scores_gemma":[0.9992165,0.00023008569,0.0001704279,0.00014410977,0.000086026695,0.0001528615],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047582842,0.00028300282,0.00040336646,0.000013852783,0.00042184352,0.00017700017,0.00030064266,0.00019612632,0.00015171344],"category_scores_gemma":[0.00018907205,0.00013000467,0.00013631348,0.0005009622,0.00006228732,0.00040827424,0.0002977764,0.00025731465,0.000033630524],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000036938487,0.0001422518,0.00040123286,0.00009408634,0.00012251445,0.000030218465,0.00057144,0.00004351462,0.9552737,0.008110203,0.00011831775,0.035055596],"study_design_scores_gemma":[0.0019957111,0.0041798265,0.0022334,0.00067787257,0.00013446166,0.0003856558,0.004569491,0.0030900112,0.83179736,0.052964754,0.096033,0.0019384534],"about_ca_topic_score_codex":0.00009988159,"about_ca_topic_score_gemma":0.0005811324,"teacher_disagreement_score":0.12347632,"about_ca_system_score_codex":0.000059675403,"about_ca_system_score_gemma":0.000036555477,"threshold_uncertainty_score":0.5301437},"labels":[],"label_agreement":null},{"id":"W3135197676","doi":"10.1177/1082013221998843","title":"The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour","year":2021,"lang":"en","type":"article","venue":"Food Science and Technology International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Manitoba; Agriculture Food and Rural Development; University of Alberta","funders":"Alberta Pulse Growers Commission","keywords":"Nonanal; Hexanal; Chemistry; Decanal; Flavour; Food science; Acetaldehyde; Hexanoic acid; Octanal; Solid-phase microextraction; Acetic acid; Lipid oxidation; Chromatography; Gas chromatography–mass spectrometry; Organic chemistry; Mass spectrometry; Ethanol","score_opus":0.01861245389191539,"score_gpt":0.232027441846857,"score_spread":0.21341498795494163,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3135197676","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97469854,0.00015446504,8.024833e-8,0.023570752,0.00031062707,0.0001943958,0.000038706443,0.000020264093,0.0010121501],"genre_scores_gemma":[0.9997237,0.000007026423,0.0000043431455,0.0000790544,0.000043950688,0.00003249799,0.000006991509,6.6771105e-7,0.00010180798],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99889976,0.0000673398,0.0001498799,0.00026096278,0.00035387272,0.0002681884],"domain_scores_gemma":[0.99940324,0.00019849358,0.00004675981,0.00012074785,0.00017527255,0.000055496595],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008883774,0.00009449211,0.000113833965,0.000062199724,0.00044970296,0.000115605384,0.00084357033,0.000109818146,0.000018913968],"category_scores_gemma":[0.0004863131,0.000030948067,0.000027206448,0.00081323076,0.00052605115,0.00008522645,0.00014332586,0.00025323572,0.0000031306088],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000206877,0.000024593764,0.27063313,0.0000035083442,0.000026823787,0.000019644665,0.00014984098,0.0000041529124,0.7082615,0.013900987,0.00054620084,0.0064089303],"study_design_scores_gemma":[0.0003848142,0.0026592826,0.5528158,0.00018703491,0.000008242126,0.00012998248,0.0014976003,0.0009883528,0.41621765,0.002014719,0.022732172,0.00036435507],"about_ca_topic_score_codex":0.0018060547,"about_ca_topic_score_gemma":0.17137143,"teacher_disagreement_score":0.29204383,"about_ca_system_score_codex":0.00010945546,"about_ca_system_score_gemma":0.00009327069,"threshold_uncertainty_score":0.84374887},"labels":[],"label_agreement":null},{"id":"W3135206866","doi":"10.1007/s13346-021-00936-3","title":"Curcumin, a potent therapeutic nutraceutical and its enhanced delivery and bioaccessibility by pickering emulsions","year":2021,"lang":"en","type":"review","venue":"Drug Delivery and Translational Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":40,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Curcumin; Bioavailability; Chemistry; Pickering emulsion; Nutraceutical; Nanoparticle; Biopolymer; Antioxidant; Drug delivery; Nanotechnology; Materials science; Pharmacology; Organic chemistry; Biochemistry; Polymer","score_opus":0.18106774967278821,"score_gpt":0.3963641975239843,"score_spread":0.21529644785119606,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3135206866","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.112029344,0.88619995,0.000008541855,0.0003478784,0.000044682078,0.0009101779,0.00034323154,0.000023271146,0.00009292011],"genre_scores_gemma":[0.32639372,0.6730945,0.000014360862,0.000015369711,0.00009595622,0.0001004567,0.00017787717,0.0000031770915,0.00010458069],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9963841,0.0009603859,0.0005147013,0.00088921416,0.0007339309,0.0005176864],"domain_scores_gemma":[0.99748456,0.0017824816,0.000072698895,0.00010032833,0.0002638033,0.00029611704],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001403011,0.00032480812,0.0007577688,0.00006016462,0.00078631425,0.0003140954,0.00026150487,0.0003305615,0.000100877616],"category_scores_gemma":[0.000071116796,0.00014898057,0.00015894261,0.0004312283,0.00035687542,0.00022393501,0.00020542595,0.0007801575,0.000011306753],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020734547,0.00009422738,0.000044999204,0.0014373814,0.00008883028,0.0000091128295,0.000120264405,1.6373178e-7,0.0023705515,0.0002658346,0.00002653365,0.99552137],"study_design_scores_gemma":[0.00065196794,0.00034622246,0.0020152626,0.009491536,0.00036989723,0.00014291047,0.00066707714,0.00082069385,0.00090647,0.0013660805,0.9818137,0.0014081793],"about_ca_topic_score_codex":0.00015020424,"about_ca_topic_score_gemma":0.00017869966,"teacher_disagreement_score":0.9941132,"about_ca_system_score_codex":0.000033790195,"about_ca_system_score_gemma":0.00010822168,"threshold_uncertainty_score":0.60752517},"labels":[],"label_agreement":null},{"id":"W3135810861","doi":"10.1016/j.foodhyd.2021.106718","title":"Effects of polysaccharide charge density on the structure and stability of carboxymethylcellulose-casein nanocomplexes at pH 4.5 prepared with and without a pH-cycle","year":2021,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"CMC Microsystems; University of Tennessee; U.S. Department of Agriculture","keywords":"Chemistry; Casein; Dispersion (optics); Chromatography; Absorbance; Micelle; Ionic strength; Precipitation; Chemical engineering; Nuclear chemistry; Aqueous solution; Organic chemistry","score_opus":0.013245933063112338,"score_gpt":0.20237658385368365,"score_spread":0.18913065079057131,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3135810861","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976471,0.0005615391,7.8702294e-7,0.00015851349,0.000037183567,0.0013001973,0.00015569685,0.000026598556,0.000112369285],"genre_scores_gemma":[0.99975026,0.000008925323,0.000039516028,0.000044684,0.000044684588,0.000049531984,0.0000070077285,0.000002713297,0.00005270826],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99842614,0.00030244148,0.00026741458,0.00044016915,0.0003301161,0.00023371466],"domain_scores_gemma":[0.999057,0.00037032392,0.00021278924,0.00017890653,0.00009150918,0.000089459434],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024719065,0.00021147891,0.0004385182,0.000011533605,0.00019738024,0.000026474097,0.00017406014,0.00011001901,0.000056685265],"category_scores_gemma":[0.00012388107,0.00007543117,0.000064111664,0.00026159876,0.00022693657,0.000056438206,0.00021687854,0.0001238032,6.579777e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021010464,0.00007894495,0.023888884,0.00014849282,0.00007234174,0.0000023822276,0.00044514737,5.84522e-7,0.9746207,0.00012857742,0.000007874356,0.00039597278],"study_design_scores_gemma":[0.0004111291,0.0013129276,0.030065637,0.000098116885,0.00003883693,0.000021915184,0.00016125278,0.00004852065,0.96734023,0.00027793448,0.00007167954,0.00015181115],"about_ca_topic_score_codex":0.00032813862,"about_ca_topic_score_gemma":0.0020409017,"teacher_disagreement_score":0.0072804554,"about_ca_system_score_codex":0.000033942462,"about_ca_system_score_gemma":0.000021759306,"threshold_uncertainty_score":0.3075994},"labels":[],"label_agreement":null},{"id":"W3137562945","doi":"10.1016/j.foodhyd.2021.106773","title":"Utilization of octenyl succinic anhydride-modified pea and corn starches for stabilizing oil-in-water emulsions","year":2021,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":64,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Succinic anhydride; Chemistry; Amylose; Starch; Emulsion; Maize starch; Retrogradation (starch); Aqueous solution; Waxy corn; Zeta potential; Modified starch; Chemical engineering; Food science; Chromatography; Nuclear chemistry; Organic chemistry","score_opus":0.0766483306603961,"score_gpt":0.2726870696591472,"score_spread":0.19603873899875107,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3137562945","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977792,0.0004410608,0.000026205997,0.00049212837,0.000115675975,0.00057834445,0.00009882226,0.00004171666,0.00042684725],"genre_scores_gemma":[0.9990637,0.000027408414,0.00015850084,0.000048988793,0.00009835916,0.00020542799,0.000105654726,0.000003019934,0.00028896015],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984517,0.00013532232,0.0004449619,0.00040817732,0.00020672612,0.00035311654],"domain_scores_gemma":[0.99931103,0.00026700413,0.00009017849,0.00011318462,0.00013336084,0.000085215215],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040357216,0.00016237223,0.00034317374,0.000031112188,0.0001589902,0.000046067813,0.00017480344,0.00013535519,0.00004603771],"category_scores_gemma":[0.00017174931,0.000070309194,0.000102852864,0.0003021148,0.00006416875,0.00013462901,0.00014187107,0.00009581939,0.0000029547193],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000073354015,0.00013322801,0.0052063563,0.00010961584,0.000021514687,0.0000016164947,0.0005175422,0.000027774146,0.98759645,0.00029146342,0.000034038087,0.00598702],"study_design_scores_gemma":[0.0013304828,0.0019894547,0.019802768,0.00023134323,0.000035749792,0.000017003042,0.0024118242,0.0017870123,0.9592874,0.0028907894,0.0097136665,0.0005025222],"about_ca_topic_score_codex":0.000111186884,"about_ca_topic_score_gemma":0.0023537101,"teacher_disagreement_score":0.028309094,"about_ca_system_score_codex":0.000040626426,"about_ca_system_score_gemma":0.000021624435,"threshold_uncertainty_score":0.28671256},"labels":[],"label_agreement":null},{"id":"W3138369318","doi":"10.1016/j.foodchem.2021.129587","title":"Combining phenolic grafting and laccase-catalyzed cross-linking: Effects on structures, technofunctional properties and human immunoglobulin E binding capacity of egg white proteins","year":2021,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation","keywords":"Laccase; Chemistry; Ovalbumin; Lysozyme; Egg white; Biochemistry; Ferulic acid; Grafting; Enzyme; Organic chemistry; Antigen; Biology; Polymer","score_opus":0.03627381678467552,"score_gpt":0.2238975399433984,"score_spread":0.1876237231587229,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3138369318","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986212,0.000527595,8.6181575e-7,0.00007193032,0.000049717375,0.00026233436,0.000050468578,0.00008115137,0.00033470461],"genre_scores_gemma":[0.9995311,0.000003104082,0.00009475522,0.0000128329375,0.00016131025,0.000047069105,0.00006964199,0.000003260597,0.00007695747],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99875414,0.000042068084,0.00028931964,0.00040761367,0.00026074413,0.00024612702],"domain_scores_gemma":[0.9994689,0.0000634602,0.00019609688,0.00011462022,0.000089992966,0.00006690997],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019588911,0.00020539651,0.00027321462,0.0000100431125,0.00036788222,0.00013171436,0.00016411762,0.00025424326,0.000025534828],"category_scores_gemma":[0.0001359602,0.00010205741,0.00005501872,0.00017859848,0.00016927588,0.00007994221,0.0002052549,0.00034797715,9.448982e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026169917,0.0000370537,0.011454,0.00038705,0.00004421954,0.0000044059075,0.000121347555,0.0000018492113,0.98664653,0.000094864554,0.000001908953,0.0011806187],"study_design_scores_gemma":[0.0003711867,0.00019544674,0.00981612,0.00041920235,0.000011977297,0.00006484229,0.00020062196,0.000006485752,0.9882104,0.00039460542,0.00010646829,0.00020267558],"about_ca_topic_score_codex":0.000044468703,"about_ca_topic_score_gemma":0.00002098609,"teacher_disagreement_score":0.00163788,"about_ca_system_score_codex":0.000035328343,"about_ca_system_score_gemma":0.000014007192,"threshold_uncertainty_score":0.41617805},"labels":[],"label_agreement":null},{"id":"W3139197495","doi":"10.3168/jds.2020-19623","title":"Whipping properties of recombined, additive-free creams","year":2021,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Butterfat; Food science; Globules of fat; Chemistry; Yield (engineering); Ingredient; Chromatography; Syneresis; Ultrafiltration (renal); Mathematics; Milk fat; Materials science","score_opus":0.04419829068954532,"score_gpt":0.23181438052989398,"score_spread":0.18761608984034867,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3139197495","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953149,0.0008821575,0.000006894375,0.0012678661,0.000524987,0.00006348753,0.000010083774,0.000007888865,0.0019217194],"genre_scores_gemma":[0.99900854,0.000041710162,0.0004380726,0.00006980274,0.00021621776,0.0000012487069,4.1442516e-7,4.7411075e-7,0.00022349831],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983577,0.00008907483,0.00046670786,0.00016462879,0.0007071638,0.00021471783],"domain_scores_gemma":[0.998505,0.00007637704,0.00046158404,0.00010790057,0.0007385409,0.00011058137],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012737347,0.00008077102,0.00022855653,0.00003133323,0.00017287943,0.0000794454,0.0009663311,0.00003831895,0.0001224042],"category_scores_gemma":[0.0013148786,0.000028165518,0.000104684514,0.0007811064,0.00031983628,0.0006060434,0.0002245386,0.0001463212,0.0000057389743],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000019454828,0.000062264335,0.0011594687,0.0000084536705,0.000007102388,0.00001551447,0.0001380149,0.0000038561698,0.9756262,0.000102519014,0.00043707836,0.022420108],"study_design_scores_gemma":[0.00028866492,0.0007456444,0.02761871,0.0005671468,0.0000104130895,0.00042052052,0.0023253444,0.000048965798,0.9591436,0.0008817278,0.007786942,0.00016231812],"about_ca_topic_score_codex":0.000027478343,"about_ca_topic_score_gemma":0.00004240978,"teacher_disagreement_score":0.026459241,"about_ca_system_score_codex":0.000043448807,"about_ca_system_score_gemma":0.00014549235,"threshold_uncertainty_score":0.17956997},"labels":[],"label_agreement":null},{"id":"W3147927022","doi":"10.1039/d0ra09302e","title":"Prediction of emulsification behaviour of pea and faba bean protein concentrates and isolates from structure–functionality analysis","year":2021,"lang":"en","type":"article","venue":"RSC Advances","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":81,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Saskatoon Medical Imaging; University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Ministry of Agriculture - Saskatchewan","keywords":"Emulsion; Solubility; Pea protein; Particle size; Chemistry; Isoelectric point; Chromatography; Canola; Viscosity; Zeta potential; Surface tension; Chemical engineering; Materials science; Food science; Organic chemistry; Thermodynamics; Composite material","score_opus":0.02238827149034535,"score_gpt":0.22962665800310053,"score_spread":0.20723838651275517,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3147927022","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9943207,0.0044143777,0.00007711832,0.000098994824,0.000041370567,0.00016429472,0.0008437684,0.000014354673,0.000025045973],"genre_scores_gemma":[0.9992087,0.00011623898,0.00033051686,0.000004171478,0.000047335583,0.000009037301,0.00026238753,4.8647735e-7,0.000021116162],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9992037,0.00008409521,0.0002558598,0.00024292995,0.00013639421,0.000077055076],"domain_scores_gemma":[0.9994902,0.00007684673,0.00021092872,0.000054859822,0.00013296347,0.000034199496],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008431104,0.000078921454,0.00020613484,0.000010384968,0.0000666191,0.00001833281,0.000055526896,0.00005589843,0.00009192216],"category_scores_gemma":[0.000050831335,0.000036324163,0.000041623633,0.0002477877,0.000098567856,0.00017309427,0.000029577039,0.000044765573,1.6335038e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000013652967,0.000022996266,0.34300375,0.000013956502,0.00005781385,1.8265133e-7,0.00006959026,0.000009829841,0.64938986,0.00012785575,0.0000013319144,0.0072891726],"study_design_scores_gemma":[0.00008498621,0.00009570498,0.7524001,0.00002404507,0.000092733695,0.0000011021174,0.00067343516,0.00017724858,0.24433964,0.0018456228,0.00020285856,0.0000625266],"about_ca_topic_score_codex":0.00049398583,"about_ca_topic_score_gemma":0.0008373367,"teacher_disagreement_score":0.40939635,"about_ca_system_score_codex":0.000008367563,"about_ca_system_score_gemma":0.0000053002727,"threshold_uncertainty_score":0.14812565},"labels":[],"label_agreement":null},{"id":"W3148679069","doi":"10.1016/j.foodchem.2021.129748","title":"Comparison of crude prolamins from seven kidney beans (Phaseolus vulgaris L.) based on composition, structure and functionality","year":2021,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":31,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Phaseolus; Prolamin; Chemistry; Food science; Composition (language); Kidney; Extraction (chemistry); Ethanol; Biochemistry; Chromatography; Botany; Storage protein; Biology; Gene","score_opus":0.021958769780162507,"score_gpt":0.2437257151914535,"score_spread":0.221766945411291,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3148679069","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9955491,0.00020048978,0.000018290235,0.0007285028,0.00007982649,0.000112872185,0.002349885,0.000038741695,0.00092231284],"genre_scores_gemma":[0.99785125,8.497333e-7,0.000095430914,0.00018136835,0.00023144778,0.0000103077045,0.0015624085,0.0000013279988,0.0000655936],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989147,0.00005795513,0.0002622272,0.00033866355,0.00028390123,0.00014251164],"domain_scores_gemma":[0.99939054,0.00010442451,0.00014472487,0.000121923375,0.00011247268,0.0001258922],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000059042144,0.0001431126,0.00025227506,0.0000029870669,0.000119508,0.00003353358,0.0001450456,0.00017082664,0.00069902145],"category_scores_gemma":[0.000063915504,0.000071641254,0.00006467174,0.00011759181,0.00006351519,0.000032970387,0.000054845266,0.00017345145,0.0000021078627],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004926761,0.00017947902,0.012367367,0.00005562961,0.000034873676,0.0000017990795,0.000045529152,0.00001514671,0.98559344,0.000007861011,0.0008302719,0.00081931625],"study_design_scores_gemma":[0.00028260527,0.00017138392,0.015620618,0.00007637486,0.000020245074,0.0000041418007,0.00014682357,0.0002382088,0.97998923,0.00021683439,0.0030861543,0.00014740009],"about_ca_topic_score_codex":0.0000547599,"about_ca_topic_score_gemma":0.000039726274,"teacher_disagreement_score":0.005604249,"about_ca_system_score_codex":0.000034484783,"about_ca_system_score_gemma":0.00003525551,"threshold_uncertainty_score":0.7653795},"labels":[],"label_agreement":null},{"id":"W3151174707","doi":"10.3168/jds.2020-19355","title":"Effect of pH and heat treatment conditions on physicochemical and acid gelation properties of liquid milk protein concentrate","year":2021,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":31,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Chemistry; Whey protein; Denaturation (fissile materials); Chromatography; Viscosity; Whey protein isolate; Size-exclusion chromatography; Micelle; Beta-lactoglobulin; Casein; Apparent viscosity; Sodium dodecyl sulfate; Food science; Biochemistry; Aqueous solution; Nuclear chemistry; Organic chemistry; Materials science; Enzyme","score_opus":0.02278039424674673,"score_gpt":0.24832272617495874,"score_spread":0.225542331928212,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3151174707","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985863,0.00080009626,7.855135e-7,0.00029754295,0.00004776925,0.00019330118,0.000011510749,0.0000027828535,0.00005992885],"genre_scores_gemma":[0.999859,0.000029137194,0.000028591621,0.00000945554,0.000054006552,0.000004536771,8.66302e-7,3.6785073e-7,0.000014060189],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991218,0.000107081185,0.00024788667,0.00012876563,0.00028714899,0.0001073034],"domain_scores_gemma":[0.99949515,0.00006279352,0.00018069944,0.000039571925,0.00015117714,0.00007063882],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039299438,0.00007575645,0.00021370221,0.000015270296,0.000095495176,0.00002633121,0.00009957608,0.000029667217,0.000006836402],"category_scores_gemma":[0.00012383661,0.00002618874,0.000045415836,0.00019740766,0.00041231493,0.00021612654,0.00003083915,0.0000569105,4.022249e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013893493,0.00006120859,0.00056559534,0.000023759323,0.000008269257,0.000002800063,0.00012221851,0.00000524669,0.9969478,0.000047040478,0.00000296552,0.002074141],"study_design_scores_gemma":[0.0002768141,0.004819764,0.004529526,0.0002803368,0.000011592983,0.000045856093,0.00011174733,0.00003773862,0.9897805,0.000029701314,0.000031577034,0.000044861506],"about_ca_topic_score_codex":0.000014299092,"about_ca_topic_score_gemma":0.0000036984982,"teacher_disagreement_score":0.0071673356,"about_ca_system_score_codex":0.00003323744,"about_ca_system_score_gemma":0.000044440927,"threshold_uncertainty_score":0.15191916},"labels":[],"label_agreement":null},{"id":"W3158961752","doi":"10.1038/s41598-021-87642-9","title":"Optimal ultrasonication process time remains constant for a specific nanoemulsion size reduction system","year":2021,"lang":"en","type":"article","venue":"Scientific Reports","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":67,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada; Mitacs","keywords":"Sonication; Particle size; Emulsion; Materials science; Volume (thermodynamics); Lecithin; Ultrasonic sensor; Constant (computer programming); Process (computing); Particle (ecology); Chromatography; Chemical engineering; Chemistry; Thermodynamics; Organic chemistry; Computer science; Acoustics; Physics","score_opus":0.01879953033295944,"score_gpt":0.23491232822960914,"score_spread":0.2161127978966497,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3158961752","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99124616,0.00038544627,0.00007020537,0.00041225427,0.004582877,0.0010987105,0.000025364297,0.000214357,0.001964616],"genre_scores_gemma":[0.99417686,0.0000039711695,0.0008571552,0.0000050742474,0.00037270848,0.00015407547,0.00021721562,0.0000024569872,0.0042104973],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9973032,0.00010752694,0.00064310094,0.0010406395,0.0005546814,0.0003508708],"domain_scores_gemma":[0.99829155,0.00011590958,0.0004750403,0.0003242824,0.0006754143,0.000117797426],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017416372,0.00015746443,0.00024498015,0.000018123234,0.0007125919,0.00042664915,0.00017712764,0.00012402938,0.00015641755],"category_scores_gemma":[0.00036115936,0.00007259087,0.00014391029,0.0006802904,0.00014876203,0.00022153935,0.000044626857,0.000077904704,0.00006011837],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000017207693,0.000065398344,0.000069350215,0.000047714522,0.000008121165,0.000049516297,0.0000982862,0.00003507177,0.9932058,0.00016705997,0.0037433591,0.0024931282],"study_design_scores_gemma":[0.00015529097,0.00013751526,0.00041775958,0.00032771984,0.000022688117,0.0027897835,0.0022806611,0.00038782362,0.9053364,0.0010410495,0.08671376,0.0003895662],"about_ca_topic_score_codex":0.0000057883663,"about_ca_topic_score_gemma":0.000010872987,"teacher_disagreement_score":0.087869406,"about_ca_system_score_codex":0.0001489308,"about_ca_system_score_gemma":0.000089245405,"threshold_uncertainty_score":0.54807526},"labels":[],"label_agreement":null},{"id":"W3159089276","doi":"10.1111/jfpp.15553","title":"Emulsifying properties of plasma fractionated from egg yolk using low centrifugal forces—Mayonnaise preparation","year":2021,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Yolk; Chemistry; Fractionation; Centrifugation; Chromatography; Rheology; Centrifugal force; Granule (geology); Creaming; Materials science; Emulsion; Food science; Composite material; Biochemistry","score_opus":0.07316295961173279,"score_gpt":0.26220170288251987,"score_spread":0.18903874327078707,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3159089276","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99525124,0.003907371,0.0002604018,0.0002479496,0.00015468233,0.00010594959,0.000009755572,0.000012691205,0.00004993132],"genre_scores_gemma":[0.99874437,0.000046252968,0.00083194836,0.000019836836,0.00031360952,0.0000023730274,0.000013174304,0.000001487453,0.000026943855],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99872816,0.00013744195,0.0005195378,0.00014250379,0.00035576356,0.000116609175],"domain_scores_gemma":[0.9983974,0.00006317157,0.00075740385,0.00003858355,0.00069352303,0.000049878974],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033317835,0.000097315926,0.00021890961,0.000024757148,0.00019747824,0.0001413111,0.00011127783,0.00010506232,0.000015131032],"category_scores_gemma":[0.0002666753,0.000045003504,0.00005688786,0.00023582183,0.00002993451,0.0011029032,0.000036494377,0.0001403853,2.7668887e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022728811,0.000063591404,0.0074140443,0.00011697208,0.00004003674,0.0000013433466,0.0007291419,0.00044061846,0.9718484,0.000007655329,0.000011789358,0.019099116],"study_design_scores_gemma":[0.0005055196,0.00042511127,0.012981259,0.0013890383,0.000057608242,0.000054661294,0.0010263547,0.023357423,0.95840585,0.00081215845,0.0008150813,0.00016994597],"about_ca_topic_score_codex":0.000089042085,"about_ca_topic_score_gemma":0.00006694898,"teacher_disagreement_score":0.022916805,"about_ca_system_score_codex":0.000030575975,"about_ca_system_score_gemma":0.000067371206,"threshold_uncertainty_score":0.18351898},"labels":[],"label_agreement":null},{"id":"W3159891503","doi":"10.1016/j.ijbiomac.2021.05.033","title":"Stability and bioaccessibility improvement of capsorubin using bovine serum albumin-dextran-gallic acid and sodium alginate","year":2021,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"National Natural Science Foundation of China","keywords":"Chemistry; Emulsion; Isoelectric point; Conjugate; Chromatography; Bovine serum albumin; Ternary operation; Dextran; Sodium; Fourier transform infrared spectroscopy; Nuclear chemistry; Biochemistry; Organic chemistry; Chemical engineering; Enzyme","score_opus":0.043045736670574056,"score_gpt":0.2740837441241486,"score_spread":0.23103800745357456,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3159891503","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99634427,0.0019364397,0.00014972695,0.0010181384,0.00022965546,0.00011656687,0.00014903127,0.000008384901,0.00004778946],"genre_scores_gemma":[0.99883634,0.00020021953,0.00070697296,0.00010531033,0.00013378904,0.0000017487827,0.000009898917,0.0000010644924,0.000004667615],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983386,0.00018641361,0.00066433183,0.00028823566,0.00033960983,0.00018284368],"domain_scores_gemma":[0.9987344,0.00013397128,0.00039903744,0.00006092475,0.0005589208,0.00011275953],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00068575697,0.00015488188,0.0003339398,0.000021820308,0.000059567898,0.00007994212,0.00034482818,0.00011828157,0.00016536057],"category_scores_gemma":[0.00028830703,0.00006385893,0.000122371,0.00009824511,0.0002642096,0.00013029441,0.0002960014,0.00016478385,5.9906614e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013169696,0.0001265789,0.022527335,0.0000131260795,0.00007160471,0.000060399692,0.000028332845,6.5090717e-7,0.9517163,0.00013318626,0.00000214307,0.025188625],"study_design_scores_gemma":[0.0003943932,0.0008433606,0.114147194,0.000075977485,0.000016083952,0.00030414434,0.00029404595,0.00010806638,0.8812018,0.002316514,0.0001497566,0.00014863897],"about_ca_topic_score_codex":0.00014125089,"about_ca_topic_score_gemma":0.00007114634,"teacher_disagreement_score":0.09161986,"about_ca_system_score_codex":0.00006180962,"about_ca_system_score_gemma":0.00003272289,"threshold_uncertainty_score":0.26040918},"labels":[],"label_agreement":null},{"id":"W3163799670","doi":"","title":"Correlation of Mechanical and Hydration Properties of Soft Phytoglycogen Nanoparticles","year":2019,"lang":"en","type":"article","venue":"APS March Meeting Abstracts","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Nanoparticle; Materials science; Particle (ecology); Chemistry; Chemical engineering; Nanotechnology","score_opus":0.029509278171064718,"score_gpt":0.22120191568523218,"score_spread":0.19169263751416746,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3163799670","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986362,0.00015374499,0.0000011984857,0.00017483045,0.0000707063,0.00029066415,0.0000039371407,0.000020141177,0.0006486039],"genre_scores_gemma":[0.9998323,0.0000044398707,0.00006918938,0.000008609702,0.000040847415,0.000007280888,0.0000049931755,8.5188293e-7,0.000031497584],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999124,0.00007381018,0.00031337867,0.0001490067,0.00021476185,0.00012502837],"domain_scores_gemma":[0.9994907,0.0001372084,0.0002185803,0.00004734352,0.00007273437,0.000033442448],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005738387,0.000067116605,0.0001447206,0.00000893029,0.00003978591,0.000013220342,0.00009190353,0.00006260272,0.000012039532],"category_scores_gemma":[0.00021847757,0.000028293292,0.000027749164,0.000078535275,0.00004203537,0.00010279436,0.000051073752,0.000058621223,0.000013488458],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000032453074,0.00002998398,0.00456329,0.000052155418,0.000006218309,2.0450064e-7,0.00007374006,0.00021491456,0.9884418,0.000068962996,0.000004584479,0.006511641],"study_design_scores_gemma":[0.000103753904,0.0002582688,0.05862158,0.00020667758,0.0000062886656,0.0000026701257,0.000196337,0.0013922863,0.93873113,0.0002876755,0.000115745686,0.000077563804],"about_ca_topic_score_codex":0.0003665251,"about_ca_topic_score_gemma":0.00008704703,"teacher_disagreement_score":0.05405829,"about_ca_system_score_codex":0.0000075435782,"about_ca_system_score_gemma":0.0000066988864,"threshold_uncertainty_score":0.115376696},"labels":[],"label_agreement":null},{"id":"W3165931814","doi":"10.1016/j.lwt.2021.111830","title":"Microfluidization of fenugreek (Trigonella foenum graecum) seed protein concentrate: Effects on functional, rheological, thermal and microstructural properties","year":2021,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":28,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Trigonella; Rheology; Food science; Chemistry; Traditional medicine; Materials science; Botany; Biology; Composite material; Medicine","score_opus":0.022957522423943204,"score_gpt":0.18891095922111484,"score_spread":0.16595343679717164,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3165931814","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996247,0.0023209825,0.000003414337,0.00048648048,0.00018935023,0.00055315427,0.00001829996,0.000042565192,0.0001387388],"genre_scores_gemma":[0.9991189,0.000019798497,0.00004875909,0.00013757119,0.00016339752,0.00003955833,0.00004214124,0.0000015403733,0.00042832264],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99885905,0.00021261985,0.00022403036,0.00030569974,0.00018476065,0.00021382005],"domain_scores_gemma":[0.9995648,0.00007454646,0.00011163422,0.000068463036,0.00012507588,0.000055475473],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007560917,0.0001511681,0.0002176615,0.000007664962,0.00015025932,0.000056977267,0.00010786406,0.00012224945,0.00007784476],"category_scores_gemma":[0.00009108771,0.000057315283,0.000056807672,0.000175215,0.00013159915,0.000070011505,0.000070843926,0.000102146216,0.000016419463],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008802139,0.00003650555,0.0052504544,0.000055609136,0.000017671258,0.0000073318715,0.000058044974,0.0000034351606,0.9907454,0.00023105775,0.000099513076,0.003406917],"study_design_scores_gemma":[0.0002528829,0.00035712624,0.091738656,0.00009533218,0.000006786971,0.000015162943,0.000113244765,0.000013147545,0.9065511,0.00012911134,0.0005989963,0.00012841399],"about_ca_topic_score_codex":0.000056821176,"about_ca_topic_score_gemma":0.000016187369,"teacher_disagreement_score":0.0864882,"about_ca_system_score_codex":0.000018882187,"about_ca_system_score_gemma":0.0000067415485,"threshold_uncertainty_score":0.23372494},"labels":[],"label_agreement":null},{"id":"W3171114833","doi":"10.1186/s43014-021-00061-1","title":"Indigestible cowpea proteins reduced plasma cholesterol after long-term oral administration to Sprague-Dawley rats","year":2021,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Casein; Chemistry; Cholesterol; Digestion (alchemy); Pepsin; In vitro; Internal medicine; Endocrinology; Food science; Biochemistry; Animal science; Chromatography; Biology; Enzyme; Medicine","score_opus":0.030878346455464317,"score_gpt":0.25560597434843674,"score_spread":0.22472762789297243,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3171114833","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9922345,0.0008272473,0.00002943045,0.005176476,0.000385318,0.0010899701,0.00002883713,0.00017193927,0.000056239154],"genre_scores_gemma":[0.997279,0.000035437537,0.00044483243,0.000095817384,0.0009866984,0.0006586807,0.00017924381,0.000004216412,0.0003161013],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982116,0.0001483294,0.00034325893,0.0007027281,0.00030120724,0.00029285386],"domain_scores_gemma":[0.9992791,0.000012613344,0.00015036981,0.00010445905,0.0003050982,0.00014840064],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002922278,0.00020771635,0.00021804326,0.00004198035,0.0003658271,0.00038551027,0.00009857787,0.00016007571,0.000026219912],"category_scores_gemma":[0.00011167485,0.00011812233,0.000043635297,0.00054777425,0.000050090883,0.00055911066,0.000049270642,0.00017856507,0.000023702149],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00044918995,0.00051074417,0.0027422053,0.00041811256,0.000016117363,0.0000126685545,0.0003410711,0.000001226703,0.864395,0.00000907931,0.00018975185,0.13091479],"study_design_scores_gemma":[0.00034684275,0.0020718565,0.048966013,0.0008641379,0.000026366477,0.00033653263,0.00027974814,0.000008021948,0.94421697,0.00016953323,0.0023481566,0.00036581172],"about_ca_topic_score_codex":0.0000100896,"about_ca_topic_score_gemma":0.0003751225,"teacher_disagreement_score":0.13054898,"about_ca_system_score_codex":0.000050525538,"about_ca_system_score_gemma":0.000048429334,"threshold_uncertainty_score":0.4816889},"labels":[],"label_agreement":null},{"id":"W3173574345","doi":"10.1096/fasebj.30.1_supplement.421.6","title":"Determination of the in vivo and in vitro protein quality of pulse protein concentrates and isolates.","year":2016,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Manitoba","funders":"","keywords":"Protein quality; Protein digestibility; Casein; In vivo; Protein efficiency ratio; Digestion (alchemy); Food science; In vitro; Bioassay; Pea protein; Biology; Limiting; Tryptophan; Amino acid; Soy protein; Chemistry; Biochemistry; Biotechnology; Chromatography; Weight gain; Body weight","score_opus":0.028217224868825514,"score_gpt":0.24758667902137796,"score_spread":0.21936945415255243,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3173574345","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982282,0.00019706764,0.000004110766,0.001013011,0.00001825436,0.00048163408,0.00001581354,0.0000019903807,0.000039932187],"genre_scores_gemma":[0.999871,0.000013825985,0.000022651997,0.000008941902,0.000022727296,0.000012625739,9.2329714e-8,4.5544093e-7,0.000047680023],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99890304,0.0004286193,0.000332049,0.000082343126,0.00013280773,0.00012114922],"domain_scores_gemma":[0.99949926,0.00011583631,0.00027630184,0.00004378678,0.000039205963,0.00002561736],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012131152,0.00006280825,0.00014025262,0.000009966471,0.00005650528,0.000017976994,0.00017535326,0.000043672335,0.000021961121],"category_scores_gemma":[0.00016320347,0.000014627192,0.000026670576,0.00010950343,0.00016329865,0.00010093076,0.000054838674,0.00010010951,1.9845378e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009482246,0.000019466757,0.013440214,0.000009960196,0.0000017016641,4.95692e-7,0.000107760396,8.773799e-8,0.9655199,0.00004234991,4.5326829e-7,0.02076277],"study_design_scores_gemma":[0.00027489424,0.0000804399,0.060111362,0.00019870634,0.0000012782292,0.000012989263,0.00019321473,0.00002465789,0.93762714,0.0014241774,0.000008887293,0.000042258034],"about_ca_topic_score_codex":0.00032939436,"about_ca_topic_score_gemma":0.0005112434,"teacher_disagreement_score":0.04667115,"about_ca_system_score_codex":0.00002081237,"about_ca_system_score_gemma":0.000010167752,"threshold_uncertainty_score":0.06016807},"labels":[],"label_agreement":null},{"id":"W3173960864","doi":"10.1016/j.ifset.2021.102748","title":"Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment","year":2021,"lang":"en","type":"article","venue":"Innovative Food Science & Emerging Technologies","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":82,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Deakin University","keywords":"Sonication; Papain; Chemistry; Rheology; Solubility; Chromatography; Particle size; Myofibril; Zeta potential; Chemical engineering; Viscosity; Materials science; Organic chemistry; Enzyme; Biochemistry; Composite material","score_opus":0.03401567543210704,"score_gpt":0.2466181174726174,"score_spread":0.21260244204051035,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3173960864","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973085,0.0004975807,0.00013271125,0.0013750712,0.000081105354,0.00033126108,0.000120782744,0.00013655682,0.000016420925],"genre_scores_gemma":[0.9991118,0.00010444724,0.00068976043,0.000010837005,0.000014535208,0.000032111482,0.000025297293,0.0000010081028,0.000010236509],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985342,0.000047027872,0.0003906222,0.00047288372,0.00030652765,0.000248734],"domain_scores_gemma":[0.99865097,0.00009991106,0.00035317006,0.00014043303,0.0007297439,0.000025747047],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003792184,0.00017049104,0.00036306935,0.000059286886,0.00025248763,0.000038216283,0.0002351248,0.00012443616,0.000007156693],"category_scores_gemma":[0.00074438757,0.00007556932,0.000026472067,0.0015925377,0.0017025722,0.00018617082,0.00024869153,0.0001038492,3.205827e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000018124123,0.0000306045,0.017824732,0.000011942797,0.000018237837,7.4867654e-7,0.000064215026,0.0000011173992,0.927967,0.009861794,0.000008014458,0.04419346],"study_design_scores_gemma":[0.00011083334,0.0012269866,0.18939908,0.000038964172,0.000005926775,0.000020739606,0.0023083,0.00012475373,0.8039021,0.0025864153,0.0001299273,0.00014597099],"about_ca_topic_score_codex":0.00007102164,"about_ca_topic_score_gemma":0.000016336287,"teacher_disagreement_score":0.17157434,"about_ca_system_score_codex":0.000058668462,"about_ca_system_score_gemma":0.00003921079,"threshold_uncertainty_score":0.6273199},"labels":[],"label_agreement":null},{"id":"W3174583090","doi":"10.1016/j.foostr.2021.100204","title":"Long-term stable emulsions prepared from lentil protein fibrillar aggregates","year":2021,"lang":"en","type":"article","venue":"Food Structure","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":35,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Ministry of Science and ICT, South Korea; National Research Foundation of Korea","keywords":"Creaming; Coalescence (physics); Emulsion; Chemical engineering; Chemistry; Oil droplet; Protein aggregation; Suspension (topology); Adsorption; Turbidimetry; Chromatography; Organic chemistry; Biochemistry","score_opus":0.018077062994453427,"score_gpt":0.21535679178847733,"score_spread":0.1972797287940239,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3174583090","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9929731,0.0031898632,0.0000031202378,0.0005408751,0.00035230472,0.0005316452,0.0017513577,0.00015901525,0.00049874716],"genre_scores_gemma":[0.9973707,0.000014253835,0.00025899816,0.000078209174,0.0006271221,0.00003175391,0.0006860165,0.0000032354199,0.0009297158],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982054,0.00015485036,0.0002906722,0.00057765644,0.00037084718,0.00040055672],"domain_scores_gemma":[0.99927944,0.000056466957,0.00015030254,0.0002352774,0.00013434932,0.00014414662],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00004447748,0.00024298589,0.00030281785,0.0000092353885,0.0002947871,0.00019283842,0.00037745785,0.00024369927,0.0020048653],"category_scores_gemma":[0.00010472788,0.000100826095,0.00013940185,0.00031393877,0.00004556127,0.00016362316,0.00023692513,0.00018471328,0.000038531707],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022503884,0.000026836167,0.0069253994,0.00002129549,0.00007813794,0.00003125083,0.000114294795,0.000004824077,0.9796366,0.00009223992,0.0006044063,0.012442231],"study_design_scores_gemma":[0.00031729852,0.0004260267,0.12643434,0.00025876032,0.00003236952,0.000045999233,0.00027707827,0.000013186152,0.8379466,0.0048789573,0.028827809,0.00054155546],"about_ca_topic_score_codex":0.00014280787,"about_ca_topic_score_gemma":0.002746162,"teacher_disagreement_score":0.14168997,"about_ca_system_score_codex":0.000040598814,"about_ca_system_score_gemma":0.000026676189,"threshold_uncertainty_score":0.99890745},"labels":[],"label_agreement":null},{"id":"W3176692732","doi":"10.3390/molecules26134020","title":"Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions","year":2021,"lang":"en","type":"article","venue":"Molecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Alberta Innovates Bio Solutions; Natural Sciences and Engineering Research Council of Canada; Consejo Nacional de Ciencia y Tecnología","keywords":"Guar gum; Gum arabic; Emulsion; Chemistry; Flocculation; Particle size; Polysaccharide; Food science; Shelf life; Yolk; Chemical engineering; Ostwald ripening; Chromatography; Organic chemistry","score_opus":0.07863439157866572,"score_gpt":0.2951014778999324,"score_spread":0.21646708632126668,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3176692732","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99599874,0.00010151397,0.000003912181,0.0013727887,0.00005467686,0.00010681416,0.0006135053,0.00003166608,0.0017163611],"genre_scores_gemma":[0.9996269,0.000015670352,0.000017356551,0.00017189943,0.00003887355,0.000022994313,0.000064882246,0.0000013733912,0.000040064475],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99876106,0.0002591182,0.00031641987,0.00022569773,0.00024483964,0.00019287346],"domain_scores_gemma":[0.99894905,0.00044171704,0.00016211456,0.00016014065,0.0002126024,0.00007439167],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00019479483,0.00012571478,0.0002251582,0.000012214137,0.00017998995,0.000039105405,0.00027046242,0.00007856598,0.0013891369],"category_scores_gemma":[0.00045058347,0.00004244791,0.00020355718,0.00040928408,0.00012830716,0.000058644004,0.000099333316,0.00011855714,0.0000091261545],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000013425332,0.00016476648,0.0041937316,0.000008231987,0.00006199886,0.0000017072585,0.00006886464,0.000045097793,0.9926962,0.0016942576,0.00030136443,0.0007503053],"study_design_scores_gemma":[0.00013079721,0.00031113366,0.33589634,0.00010359232,0.000022073646,0.000004136913,0.0016993764,0.00008859954,0.6607666,0.00070301915,0.00010451557,0.00016981884],"about_ca_topic_score_codex":0.0005915214,"about_ca_topic_score_gemma":0.00034686035,"teacher_disagreement_score":0.33192965,"about_ca_system_score_codex":0.000037816033,"about_ca_system_score_gemma":0.00004978983,"threshold_uncertainty_score":0.9995237},"labels":[],"label_agreement":null},{"id":"W3176779352","doi":"10.3390/fluids6060228","title":"Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions","year":2021,"lang":"en","type":"article","venue":"Fluids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Emulsion; Canola; Aqueous two-phase system; Aqueous solution; Viscosity; Phase (matter); Chemical engineering; Materials science; Pectin; Rheology; Differential scanning calorimetry; Viscoelasticity; Chemistry; Chromatography; Food science; Composite material; Organic chemistry; Thermodynamics","score_opus":0.02172884350201796,"score_gpt":0.22047034982115002,"score_spread":0.19874150631913207,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3176779352","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982196,0.00010995385,6.389107e-7,0.0008897941,0.00013062812,0.00014668383,0.000011420949,0.0000068103554,0.0004844436],"genre_scores_gemma":[0.99935687,0.000011845502,0.0000016705244,0.000038349128,0.000041378997,0.000036310124,0.000006352464,6.8394127e-7,0.00050654984],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99914944,0.00015294415,0.00021152431,0.00016028246,0.00015923382,0.00016657492],"domain_scores_gemma":[0.99962,0.00021454875,0.000023450382,0.00007425625,0.00004052628,0.000027196322],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041258402,0.00008683238,0.00018789293,0.0000074105683,0.000054439948,0.0000132101595,0.000113033995,0.00004256663,0.00017996109],"category_scores_gemma":[0.000066126006,0.000018549767,0.000054060274,0.000056213517,0.000047847054,0.00001884486,0.00011776909,0.00006846403,0.000014992178],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000034006673,0.000041642234,0.001006142,0.00003177071,0.000009657405,0.0000028635209,0.00014624967,8.891485e-7,0.98704547,0.00006993874,0.000021581278,0.0115898205],"study_design_scores_gemma":[0.00017428542,0.0015189648,0.0038353151,0.000085650754,0.0000071276722,0.0000024952133,0.00017896888,0.000019106463,0.993597,0.000029909248,0.00049877824,0.000052401134],"about_ca_topic_score_codex":0.0002814543,"about_ca_topic_score_gemma":0.00014172975,"teacher_disagreement_score":0.011537419,"about_ca_system_score_codex":0.000015141178,"about_ca_system_score_gemma":0.0000021121027,"threshold_uncertainty_score":0.19704477},"labels":[],"label_agreement":null},{"id":"W3177915029","doi":"10.82308/272","title":"Effects of protein-lipid interactions on physiochemical and functional properties of food proteins","year":2002,"lang":"en","type":"article","venue":"eScholarship@McGill (McGill)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Canadian Bureau for International Education","keywords":"Chemistry; Biochemistry; Food science; Protein–protein interaction","score_opus":0.034671932793228485,"score_gpt":0.19361181250130519,"score_spread":0.15893987970807671,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3177915029","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953149,0.00023718413,6.366322e-8,0.00006567526,0.00015896387,0.0013505102,0.00013768079,0.00008261109,0.0026523978],"genre_scores_gemma":[0.9990684,0.000012883286,0.00006533048,0.000045924386,0.00008071088,0.0003460631,0.0000064107403,0.00000570024,0.00036856852],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979915,0.00023353894,0.00048232937,0.0004820075,0.0005025287,0.0003080639],"domain_scores_gemma":[0.9990711,0.0001646643,0.0002979659,0.0001469359,0.00018148628,0.00013780064],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022351283,0.00027661983,0.00038598862,0.000045113684,0.00034836595,0.00002154065,0.0002515433,0.00016038142,0.00012540282],"category_scores_gemma":[0.00046951967,0.00012855124,0.00016112383,0.00031533334,0.0001570413,0.0003197414,0.00016713652,0.00039518715,0.000043418153],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010179291,0.0004870031,0.000012526107,0.00021908552,0.00005777317,0.0000012912664,0.0000034733544,0.0000017217546,0.95649105,0.005611641,0.0000025624672,0.037010077],"study_design_scores_gemma":[0.00035911,0.0013419738,0.0008869603,0.00053022924,0.00002011483,0.000012820659,0.000030318482,0.000018088362,0.9916891,0.0011121022,0.0037533399,0.00024587606],"about_ca_topic_score_codex":0.00008046844,"about_ca_topic_score_gemma":0.00006159068,"teacher_disagreement_score":0.0367642,"about_ca_system_score_codex":0.00008412633,"about_ca_system_score_gemma":0.0000030568362,"threshold_uncertainty_score":0.5242168},"labels":[],"label_agreement":null},{"id":"W3180028770","doi":"10.1016/j.foodchem.2021.130603","title":"Structure – Functionality of lentil protein-polyphenol conjugates","year":2021,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":165,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Ellagic acid; Polyphenol; Chemistry; Rutin; Quercetin; Surface plasmon resonance; Antioxidant; Ingredient; Conjugate; Soy protein; Food science; Organic chemistry; Chromatography; Materials science; Nanotechnology; Nanoparticle","score_opus":0.017720694553401355,"score_gpt":0.19978085721743566,"score_spread":0.1820601626640343,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3180028770","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99512047,0.00062397856,0.0000011497699,0.00026307558,0.00008075466,0.00011140338,0.0004169789,0.00004454042,0.0033376652],"genre_scores_gemma":[0.99846536,0.0000015106594,0.00005260401,0.000026484184,0.0002815107,0.000016239692,0.00013902404,8.955721e-7,0.0010163432],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990897,0.00002903658,0.00022021371,0.00025755106,0.00024101704,0.00016244472],"domain_scores_gemma":[0.9995384,0.00002891248,0.00011981689,0.000107999236,0.00014664275,0.000058193757],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00006278212,0.00011243464,0.00016729016,0.0000013950552,0.000070810725,0.000023542745,0.00018652384,0.00012959968,0.002097284],"category_scores_gemma":[0.000071044145,0.000048921527,0.000087553075,0.000142325,0.000058313894,0.000041607556,0.00009000542,0.00011552841,0.0000076021824],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010828537,0.000042859207,0.0004735986,0.00008601184,0.00003171748,0.00000204032,0.000008383247,7.6929035e-7,0.99754316,0.00009868564,0.00016555455,0.001536375],"study_design_scores_gemma":[0.00009023367,0.000059021564,0.0010317609,0.000037070957,0.0000062777226,0.000017103963,0.00015528231,0.0000017613196,0.9906297,0.001262151,0.0065981043,0.00011157349],"about_ca_topic_score_codex":0.00002151991,"about_ca_topic_score_gemma":0.000032764412,"teacher_disagreement_score":0.0069135176,"about_ca_system_score_codex":0.000018343353,"about_ca_system_score_gemma":0.000024061244,"threshold_uncertainty_score":0.99881494},"labels":[],"label_agreement":null},{"id":"W3180863529","doi":"10.1039/d1nr03712a","title":"Protein–biomolecule interactions play a major role in shaping corona proteome: studies on milk interacted dietary particles","year":2021,"lang":"en","type":"article","venue":"Nanoscale","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; Canadian Light Source (Canada); McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Biomolecule; Proteome; Corona (planetary geology); Chemistry; Nanotechnology; Particle (ecology); Biophysics; Biology; Materials science; Biochemistry; Astrobiology; Ecology","score_opus":0.06262078963997454,"score_gpt":0.2943172248895533,"score_spread":0.23169643524957878,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3180863529","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99492824,0.0009182897,7.861833e-7,0.0023730416,0.0002879557,0.00078957534,0.000035106656,0.000094579955,0.0005724171],"genre_scores_gemma":[0.997993,0.000009968575,0.00015939957,0.0002312832,0.00015259928,0.0005429606,0.000030795418,0.0000028053548,0.0008771827],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982565,0.00024403639,0.00042427573,0.00046195663,0.00025877287,0.00035447863],"domain_scores_gemma":[0.9993886,0.0001543445,0.0001296386,0.00012356794,0.00012133446,0.00008254742],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020128264,0.00019426894,0.00028766546,0.000027744503,0.00018599739,0.00007269891,0.0002197035,0.00008573835,0.00017638266],"category_scores_gemma":[0.00032843577,0.00008904172,0.00010046744,0.0004645502,0.000063691674,0.00018224613,0.0001815258,0.00025468468,0.00014712951],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007338818,0.0002946788,0.0014291027,0.000019727242,0.000038115704,0.000057185887,0.00059197366,0.000003450895,0.9845348,0.00006403639,0.00014135081,0.012752173],"study_design_scores_gemma":[0.00034135504,0.00045123685,0.023740074,0.00059900666,0.000010147182,0.000026060952,0.002891475,0.00017000105,0.96490514,0.00060871756,0.0059606377,0.0002961357],"about_ca_topic_score_codex":0.00018581729,"about_ca_topic_score_gemma":0.004186281,"teacher_disagreement_score":0.022310972,"about_ca_system_score_codex":0.00011369183,"about_ca_system_score_gemma":0.000018473198,"threshold_uncertainty_score":0.3631016},"labels":[],"label_agreement":null},{"id":"W3181899433","doi":"10.1002/cche.10465","title":"Effect of biopolymer mixing ratios and aqueous phase conditions on the interfacial and emulsifying properties of lentil protein isolate–κ‐carrageenan and lentil protein isolate–ι‐carrageenan complexes","year":2021,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Pea protein; Biopolymer; Carrageenan; Solubility; Emulsion; Polysaccharide; Aqueous solution; Viscosity; Titration; Soy protein; Chromatography; Food science; Chemical engineering; Polymer; Organic chemistry","score_opus":0.02170491036010537,"score_gpt":0.24102242853340303,"score_spread":0.21931751817329764,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3181899433","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99674106,0.0014925681,0.0000017704275,0.0002820729,0.000025686375,0.00084966526,0.0001308916,0.000033607543,0.00044269243],"genre_scores_gemma":[0.99946177,0.00001730801,0.0000065552736,0.000011294871,0.000088966306,0.00012257257,0.000023973958,0.0000042697175,0.00026331723],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985765,0.00019178816,0.00038970684,0.00039576614,0.00020068348,0.0002455283],"domain_scores_gemma":[0.99937975,0.00009336205,0.00022592483,0.00013140772,0.00008059249,0.000088931585],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026842614,0.00025003872,0.00039221515,0.000011095653,0.00030654419,0.00009996802,0.00016339561,0.00014374855,0.00007151181],"category_scores_gemma":[0.00010824505,0.00010391153,0.00007455291,0.00012723966,0.0004193651,0.0001058689,0.00017614216,0.00021708591,7.8996476e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016413195,0.000085511056,0.00019598854,0.00066134223,0.000050504743,0.0000057959164,0.00029245034,3.4743886e-7,0.99401957,0.00001805072,0.00001038785,0.0044958973],"study_design_scores_gemma":[0.00055626646,0.0005443068,0.0001498667,0.00076103635,0.00002894619,0.00003673193,0.00078870147,0.00008404109,0.9967428,0.000045647543,0.00007989842,0.00018179776],"about_ca_topic_score_codex":0.00025051483,"about_ca_topic_score_gemma":0.00004843514,"teacher_disagreement_score":0.0043140994,"about_ca_system_score_codex":0.000018412093,"about_ca_system_score_gemma":0.000016678441,"threshold_uncertainty_score":0.42373893},"labels":[],"label_agreement":null},{"id":"W3186466364","doi":"10.3168/jds.2020-20040","title":"Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties","year":2021,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Université Laval","funders":"Fonds de recherche du Québec – Nature et technologies; Novalait; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation; Université Laval","keywords":"Syneresis; Chemistry; Food science; Whey protein; Whey protein isolate; Casein; Particle size; Chromatography","score_opus":0.0349660355521127,"score_gpt":0.2522095559303364,"score_spread":0.2172435203782237,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3186466364","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9935529,0.0003611711,0.000018548757,0.0051129954,0.00033526012,0.00045601465,0.0000207369,0.000009044638,0.0001332938],"genre_scores_gemma":[0.99728715,0.0000033225383,0.0016294377,0.00032183542,0.00027146394,0.000011650738,5.0057804e-7,0.0000010610343,0.00047354578],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99805075,0.00009905048,0.00050902297,0.00030583455,0.00075217633,0.00028318062],"domain_scores_gemma":[0.99856967,0.000043708536,0.0002707428,0.000112064554,0.00072087214,0.00028291676],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014461922,0.0001333681,0.00030381963,0.00005031312,0.00026362584,0.00040201022,0.0005502588,0.000051558363,0.000020191343],"category_scores_gemma":[0.001131781,0.00005066276,0.000063485946,0.0008450413,0.00014869242,0.0008285262,0.000244372,0.0002034782,0.0000042104443],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000056221987,0.00003169265,0.0002737599,0.000016572476,0.0000056709187,0.00002979536,0.0006260001,0.000037995804,0.9845322,0.00003735864,0.00015170255,0.014201079],"study_design_scores_gemma":[0.0001889371,0.0012848531,0.0053753196,0.00035436865,0.0000064545297,0.00017167586,0.0014006725,0.000033900735,0.9881138,0.000051891857,0.0028525116,0.00016562374],"about_ca_topic_score_codex":0.00008442071,"about_ca_topic_score_gemma":0.00023012827,"teacher_disagreement_score":0.014035455,"about_ca_system_score_codex":0.000061507206,"about_ca_system_score_gemma":0.00020844406,"threshold_uncertainty_score":0.38765937},"labels":[],"label_agreement":null},{"id":"W3189076416","doi":"10.5650/jos.ess21065","title":"Soybean Oil Treatment Using the Dissolving Curve Equation of Hydrogen","year":2021,"lang":"en","type":"article","venue":"Journal of Oleo Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Science North","funders":"","keywords":"Solubility; Hydrogen; Dissolution; Soybean oil; Catalysis; Chemistry; Hexane; Organic chemistry; van der Waals force; Thermodynamics; Chemical engineering; Biochemistry; Molecule","score_opus":0.08990221675628293,"score_gpt":0.29052751342721167,"score_spread":0.20062529667092874,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3189076416","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980465,0.000598496,0.000049512826,0.000646658,0.00020685501,0.000030934294,0.000002612565,0.000002865216,0.00041552988],"genre_scores_gemma":[0.99941146,0.000029666066,0.00029249483,0.000021279204,0.00018148553,5.834366e-7,2.8725108e-7,3.2864574e-7,0.00006242821],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987718,0.00009648082,0.00032238464,0.000113183014,0.00053735095,0.00015882729],"domain_scores_gemma":[0.9990134,0.00011391103,0.00043466678,0.00006528414,0.000311008,0.00006168673],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011732791,0.00006314446,0.0001402086,0.00001611399,0.00025871297,0.000072837785,0.00039190825,0.000022235985,0.00003051804],"category_scores_gemma":[0.0002409278,0.00001800553,0.000097913726,0.00057963567,0.00017192937,0.0002832864,0.00006142969,0.000059950682,0.0000016017394],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000037647987,0.000039990875,0.002673854,0.0000018070166,0.0000065357763,0.0000065487875,0.00022505295,0.00013253372,0.9672971,0.00009014055,0.000002346795,0.029520344],"study_design_scores_gemma":[0.00016261164,0.0005078588,0.015316794,0.00015041223,0.000028324745,0.00029429322,0.0019355249,0.0032848888,0.97689396,0.00046098288,0.0008489006,0.00011547154],"about_ca_topic_score_codex":0.00007987832,"about_ca_topic_score_gemma":0.000061754945,"teacher_disagreement_score":0.029404873,"about_ca_system_score_codex":0.00010773384,"about_ca_system_score_gemma":0.00011224114,"threshold_uncertainty_score":0.19898371},"labels":[],"label_agreement":null},{"id":"W3193801773","doi":"10.1016/j.foodchem.2021.130902","title":"Microencapsulation of functional ovalbumin and bovine serum albumin with polylysine-alginate complex for sustained protein vehicle’s development","year":2021,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Western University","funders":"","keywords":"Ovalbumin; Bovine serum albumin; Chemistry; Polylysine; Albumin; Chromatography; Serum albumin; Biochemistry; Biology; Immunology; Antigen","score_opus":0.023961282851013593,"score_gpt":0.19668757996829536,"score_spread":0.17272629711728177,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3193801773","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982208,0.0002926105,0.00014588606,0.0007395714,0.000016844546,0.00034002977,0.000078021294,0.000030162893,0.00013604492],"genre_scores_gemma":[0.99723417,7.4798254e-7,0.0010267221,0.000016842638,0.000106068685,0.0000849313,0.00024105661,0.0000021298797,0.0012873504],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990603,0.0000144487285,0.00024172958,0.0002884134,0.00019053534,0.00020459405],"domain_scores_gemma":[0.99944407,0.00004840861,0.00013740339,0.00006811983,0.00023972601,0.000062302635],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011550179,0.00013907561,0.00018171956,0.000005188053,0.00012764867,0.00002859909,0.000092055394,0.000082084094,0.00013169821],"category_scores_gemma":[0.00003967629,0.000066579574,0.0000388766,0.00015500259,0.00005459725,0.0000491566,0.0000666352,0.00006088922,0.000001001745],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012615272,0.000058593912,0.0005047068,0.00021481123,0.00004781133,0.0000018865875,0.000023466668,0.0000032635078,0.9937012,0.000029097911,0.00006534256,0.0052236584],"study_design_scores_gemma":[0.0004899855,0.0002609693,0.013218211,0.00005755972,0.000012964276,0.000019908934,0.0003440514,0.00011793888,0.9816958,0.000055348475,0.0035674437,0.0001598728],"about_ca_topic_score_codex":0.0000104379105,"about_ca_topic_score_gemma":0.00004222398,"teacher_disagreement_score":0.012713504,"about_ca_system_score_codex":0.000042037438,"about_ca_system_score_gemma":0.000056891135,"threshold_uncertainty_score":0.27150363},"labels":[],"label_agreement":null},{"id":"W3195615655","doi":"10.3390/foods10091978","title":"Standardization of Aquafaba Production and Application in Vegan Mayonnaise Analogs","year":2021,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":86,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie; University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Emulsion; Food science; Yolk; Spray drying; Chemistry; Boiling; Chromatography; Organic chemistry","score_opus":0.014631358596543855,"score_gpt":0.23186375283658459,"score_spread":0.21723239424004073,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3195615655","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99798316,0.00037400026,0.00037531706,0.00055021566,0.000066116976,0.00017692057,0.000010987666,0.000016304371,0.00044699153],"genre_scores_gemma":[0.9996753,0.000024648385,0.00011446801,0.0000103936,0.00007916606,0.000018200635,0.000028326487,3.9422918e-7,0.00004913939],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99947274,0.000056467932,0.00013841984,0.00016263526,0.00010254745,0.00006722142],"domain_scores_gemma":[0.99980414,0.000013520544,0.00005749213,0.00004554734,0.000061426355,0.000017895794],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018853614,0.000041950425,0.000084193794,0.000009115519,0.000031114927,0.000010941004,0.000041454903,0.00004231445,0.000011720518],"category_scores_gemma":[0.00008370783,0.00001924184,0.000014247729,0.00029725823,0.000023580846,0.00006290803,0.00002373703,0.00003381331,0.0000018060149],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000016705295,0.00005250459,0.02628429,0.000027886428,0.0000046612663,8.909266e-7,0.00013768386,0.00005883281,0.90362936,0.0007296951,0.000058673722,0.06899881],"study_design_scores_gemma":[0.00022453588,0.00032796417,0.50886923,0.00011900086,0.000010652275,0.00002162714,0.00070092897,0.00039808717,0.4652858,0.0027533409,0.021061147,0.00022768181],"about_ca_topic_score_codex":0.000085301544,"about_ca_topic_score_gemma":0.0013962262,"teacher_disagreement_score":0.48258492,"about_ca_system_score_codex":0.000015910178,"about_ca_system_score_gemma":0.00000606359,"threshold_uncertainty_score":0.078465946},"labels":[],"label_agreement":null},{"id":"W3196695002","doi":"10.3390/membranes11090694","title":"Comparative Study of the Structural and Functional Properties of Membrane-Isolated and Isoelectric pH Precipitated Green Lentil Seed Protein Isolates","year":2021,"lang":"en","type":"article","venue":"Membranes","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":53,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Isoelectric point; Chemistry; Extraction (chemistry); Protein isolate; Chromatography; Ultrafiltration (renal); Circular dichroism; Yield (engineering); Membrane; Precipitation; Isoelectric focusing; Protein purification; Nuclear chemistry; Biochemistry; Enzyme; Materials science","score_opus":0.03687644339288332,"score_gpt":0.21654851493755792,"score_spread":0.1796720715446746,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3196695002","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969016,0.0017818644,1.833911e-7,0.00017498955,0.00006518082,0.0009800035,0.000018182396,0.000024342728,0.000053670028],"genre_scores_gemma":[0.999492,0.000009463396,0.0000040934947,0.000008236098,0.000034720695,0.00003836995,0.000005654719,0.0000013800484,0.0004060656],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986548,0.00033474126,0.00033958082,0.0002792188,0.00023494287,0.00015675742],"domain_scores_gemma":[0.99939513,0.0000640995,0.00019606811,0.000083143794,0.00022601006,0.00003552273],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014927631,0.00016056065,0.00036314837,0.000016945274,0.00019394695,0.000034221663,0.00014105938,0.00006711377,0.000037492548],"category_scores_gemma":[0.00003922351,0.000054222186,0.000045376088,0.0004435996,0.00014850286,0.00012396603,0.00013149837,0.00011364503,6.478513e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001725559,0.0001010468,0.008025957,0.00011350642,0.0000951263,7.458696e-7,0.0015260556,0.000013267289,0.9894762,0.000010841508,0.0000020779446,0.0004625903],"study_design_scores_gemma":[0.00055036333,0.0006876549,0.16010864,0.00009811541,0.000040186875,0.000029488865,0.004052555,0.0010241112,0.8331474,0.00007410537,0.000034462144,0.00015292142],"about_ca_topic_score_codex":0.00090906624,"about_ca_topic_score_gemma":0.0013317307,"teacher_disagreement_score":0.15632884,"about_ca_system_score_codex":0.0000077680215,"about_ca_system_score_gemma":0.000016569795,"threshold_uncertainty_score":0.22111166},"labels":[],"label_agreement":null},{"id":"W3197437825","doi":"10.1021/acs.jafc.1c03022","title":"β-Glucan Interaction with Lentil (<i>Lens culinaris</i>) and Yellow Pea (<i>Pisum sativum</i>) Proteins Suppresses Their <i>In Vitro</i> Digestibility","year":2021,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":34,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada; University of Ottawa","keywords":"Pisum; Glucan; Sativum; Field pea; Pea protein; In vitro; Polysaccharide; Chemistry; Biochemistry; Electrophoresis; Food science; Biology; Botany","score_opus":0.014029599088304727,"score_gpt":0.19365341817435716,"score_spread":0.17962381908605243,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3197437825","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99610317,0.0012610948,0.0000016258875,0.0018267968,0.00008268173,0.00016521286,0.000058144018,0.000017388278,0.0004838708],"genre_scores_gemma":[0.998988,0.0002851321,0.00012831116,0.000041912263,0.00038749678,0.000009721334,0.00002818735,0.0000017404273,0.00012950682],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99858654,0.00008671083,0.00046714247,0.00032541621,0.00027124168,0.00026292694],"domain_scores_gemma":[0.99901134,0.000115183015,0.00038186318,0.00006907935,0.00027492148,0.00014758772],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020987993,0.00025071885,0.00040436536,0.000007874526,0.00013785348,0.00015105438,0.00016430774,0.00014105474,0.000022235254],"category_scores_gemma":[0.00006420825,0.00008233519,0.00010508005,0.00022422799,0.00010429331,0.0004197349,0.00010343703,0.00044455173,5.0628677e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013201381,0.00017175972,0.0038479387,0.00009664796,0.000054339518,0.000020153413,0.00018871098,0.0000044676053,0.99294895,0.0000016513928,0.00012238753,0.0024109974],"study_design_scores_gemma":[0.00044627328,0.00048428623,0.07286486,0.00025448468,0.00002981054,0.0015162156,0.003747663,0.0000022615432,0.9180394,0.000057028188,0.002313567,0.00024418117],"about_ca_topic_score_codex":0.000047740552,"about_ca_topic_score_gemma":0.00024099147,"teacher_disagreement_score":0.07490957,"about_ca_system_score_codex":0.00005522668,"about_ca_system_score_gemma":0.000025348862,"threshold_uncertainty_score":0.33575317},"labels":[],"label_agreement":null},{"id":"W3199146007","doi":"10.1021/acs.biomac.1c00870","title":"Self-Assembly Pathways and Antimicrobial Properties of Lysozyme in Different Aggregation States","year":2021,"lang":"en","type":"article","venue":"Biomacromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":43,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"China Scholarship Council; Natural Sciences and Engineering Research Council of Canada; Eidgenössische Technische Hochschule Zürich; Schweizerischer Nationalfonds zur Förderung der Wissenschaftlichen Forschung; National Science Foundation","keywords":"Lysozyme; Antimicrobial; Chemistry; Candida albicans; Amyloid (mycology); Microbiology; Bacteria; Escherichia coli; Staphylococcus aureus; Antimicrobial peptides; Biochemistry; Biology","score_opus":0.019719315026606853,"score_gpt":0.19312710448618978,"score_spread":0.17340778945958293,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3199146007","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99799484,0.0013121073,0.000002254355,0.0003235948,0.00005805666,0.00017624597,0.000032152544,0.000039485738,0.00006126909],"genre_scores_gemma":[0.99964774,0.00012838331,0.00010270363,0.00002673835,0.00004148128,0.000013174538,0.000027728256,0.0000011122764,0.000010970898],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991158,0.00011936873,0.00024016215,0.00023041114,0.00012737191,0.0001668829],"domain_scores_gemma":[0.99973893,0.000025861047,0.000085790205,0.00005124026,0.000062061496,0.000036126716],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000933285,0.0001171149,0.0001916431,0.00001505932,0.000051575997,0.000048583042,0.000102669255,0.00006908862,0.00000602972],"category_scores_gemma":[0.000025062345,0.000044806267,0.00004187141,0.00016564994,0.000044214445,0.000058359226,0.00009982287,0.000037138736,0.0000030600504],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000118855605,0.00011899574,0.0028827044,0.000065848195,0.000011600488,0.000017984197,0.00021545986,2.1280661e-7,0.99038035,0.00010636012,0.000015671434,0.006172905],"study_design_scores_gemma":[0.0001396888,0.000089324225,0.022548037,0.00013230955,0.000004726733,0.000021420514,0.00021926653,0.00006900371,0.97639084,0.00010028372,0.00017049453,0.000114598144],"about_ca_topic_score_codex":0.00017407649,"about_ca_topic_score_gemma":0.00056506944,"teacher_disagreement_score":0.019665333,"about_ca_system_score_codex":0.000019915231,"about_ca_system_score_gemma":0.000010668513,"threshold_uncertainty_score":0.18271466},"labels":[],"label_agreement":null},{"id":"W3199875557","doi":"10.3390/foods10092178","title":"Avian Eggshell Membrane as a Novel Biomaterial: A Review","year":2021,"lang":"en","type":"review","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":93,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Wilfrid Laurier University; University of Ottawa","funders":"Government of Jiangsu Province; Natural Science Foundation of Jiangsu Province; National Natural Science Foundation of China; China Postdoctoral Science Foundation; Jiangsu Agricultural Science and Technology Innovation Fund","keywords":"Biomaterial; Eggshell membrane; Biochemical engineering; Nutraceutical; Nanotechnology; Engineering; Computer science; Materials science; Membrane; Chemistry; Biochemistry","score_opus":0.10754888525274697,"score_gpt":0.3420150665131608,"score_spread":0.23446618126041385,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3199875557","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000009542848,0.9925604,4.418961e-7,0.00022969865,0.00096812355,0.0016553602,0.00040660723,0.00015739858,0.0040124557],"genre_scores_gemma":[0.000007902277,0.9957573,0.00006640117,0.000307861,0.0009895518,0.00043171222,0.0009769754,0.0000064699393,0.0014558177],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9970869,0.00039582988,0.00091180473,0.00075718586,0.00039385614,0.00045444755],"domain_scores_gemma":[0.9988137,0.00013630478,0.0004969135,0.00029721714,0.00007966057,0.00017618635],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.00061505433,0.00054959586,0.0024744845,0.000020573467,0.00012303707,0.00014623524,0.0009289347,0.0004764168,0.0028312139],"category_scores_gemma":[0.00017759355,0.00018152857,0.00092068367,0.0007717088,0.000048272657,0.00006816186,0.00031521672,0.00023121783,0.0014342564],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[9.145905e-7,0.00006897172,8.7040064e-8,0.03135086,0.00010063812,0.000029538709,0.0000046430814,1.9840765e-9,0.001046636,0.00015900814,0.0014273294,0.9658114],"study_design_scores_gemma":[0.000036804242,0.00015720873,4.3094505e-7,0.08678512,0.00026680846,0.00030857816,0.000004534676,6.1473685e-8,0.00007965752,0.000007792561,0.911919,0.0004340002],"about_ca_topic_score_codex":0.00021363747,"about_ca_topic_score_gemma":0.00006108241,"teacher_disagreement_score":0.9653774,"about_ca_system_score_codex":0.00007855738,"about_ca_system_score_gemma":0.00008402718,"threshold_uncertainty_score":0.9993432},"labels":[],"label_agreement":null},{"id":"W3201138208","doi":"10.1186/s42238-021-00094-w","title":"Synthesis, characterization and stress-testing of a robust quillaja saponin stabilized oil-in-water phytocannabinoid nanoemulsion","year":2021,"lang":"en","type":"article","venue":"Journal of Cannabis Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":38,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Windsor","funders":"Simon Fraser University","keywords":"Homogenization (climate); Chromatography; Materials science; Chemistry","score_opus":0.07462253272618101,"score_gpt":0.2989426944303795,"score_spread":0.2243201617041985,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3201138208","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99455893,0.0007251089,0.0000026834553,0.004294363,0.000086335844,0.00012117571,0.000032441825,0.000005213742,0.00017377593],"genre_scores_gemma":[0.9988383,0.00021124576,0.00012219917,0.000011430784,0.00020677518,0.000016341413,0.000008622253,0.0000024153514,0.00058267516],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99702114,0.00086865283,0.0006462728,0.00021503751,0.000856804,0.00039209556],"domain_scores_gemma":[0.997938,0.0002548662,0.0002404163,0.00008415389,0.0013518467,0.00013075356],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0024665587,0.000112104004,0.00037210833,0.00009880034,0.00012400956,0.00009549567,0.0002615418,0.00011018121,0.00015817193],"category_scores_gemma":[0.001977375,0.000044147942,0.00007249038,0.00060567295,0.000115147945,0.00023722892,0.00017062917,0.00034940045,0.0000022696058],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011213378,0.000099025274,0.015141154,0.000084192136,0.000011479651,0.000050570146,0.00018899587,0.00001661928,0.9277799,0.000008061368,0.00008358425,0.056424256],"study_design_scores_gemma":[0.00028197543,0.00041438141,0.110832214,0.00060416956,0.0000054246702,0.000091296555,0.00078491995,0.00009608648,0.8792464,0.00004529867,0.0074814064,0.00011642652],"about_ca_topic_score_codex":0.00016146194,"about_ca_topic_score_gemma":0.0003948288,"teacher_disagreement_score":0.095691055,"about_ca_system_score_codex":0.00010237617,"about_ca_system_score_gemma":0.00009525089,"threshold_uncertainty_score":0.23672454},"labels":[],"label_agreement":null},{"id":"W3201533411","doi":"10.1021/acsfoodscitech.1c00167","title":"Soluble Pea Protein Aggregates Form Strong Gels in the Presence of κ-Carrageenan","year":2021,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Alberta Innovates; Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada","keywords":"Pea protein; Carrageenan; Chemical engineering; Protein aggregation; Aggregate (composite); Chemistry; Soy protein; Protein isolate; Fourier transform infrared spectroscopy; Homogeneous; Transmission electron microscopy; Scanning electron microscope; Materials science; Chromatography; Food science; Biochemistry; Composite material","score_opus":0.028040834006955333,"score_gpt":0.24295076998306558,"score_spread":0.21490993597611024,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3201533411","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99089533,0.0016239507,0.000010614446,0.004580257,0.00011129018,0.0006266885,0.000008266875,0.000088479595,0.0020551344],"genre_scores_gemma":[0.9995069,0.000023025203,0.00014283492,0.000035919184,0.000035587815,0.00015473715,0.0000023276664,0.0000010628372,0.000097596814],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978213,0.00008587569,0.0003577199,0.00053025776,0.00057254813,0.0006323291],"domain_scores_gemma":[0.99910975,0.00009863015,0.00019161978,0.00034929957,0.00020638065,0.000044341075],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011703508,0.00014924754,0.00023856353,0.00010822453,0.0003609516,0.00008137805,0.0022574936,0.00017329495,0.000019964373],"category_scores_gemma":[0.0005586321,0.000056078647,0.000053383534,0.003997733,0.0011421841,0.00043675577,0.00057087437,0.0002983534,0.000008817137],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000048776847,0.00009612728,0.0020432821,0.000010907321,0.000005448845,0.000012377268,0.0002981661,0.000010660293,0.9135635,0.033569474,0.000017254915,0.05036795],"study_design_scores_gemma":[0.00014800085,0.0010026462,0.0024103753,0.00011826639,0.0000049019654,0.00006771916,0.0063009188,0.00009094192,0.9506382,0.03436341,0.004638156,0.00021648032],"about_ca_topic_score_codex":0.00015153429,"about_ca_topic_score_gemma":0.0021252392,"teacher_disagreement_score":0.05015147,"about_ca_system_score_codex":0.000044435714,"about_ca_system_score_gemma":0.00008128537,"threshold_uncertainty_score":0.42084253},"labels":[],"label_agreement":null},{"id":"W3201613115","doi":"10.3168/jdsc.2021-0124","title":"Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ions","year":2021,"lang":"en","type":"article","venue":"JDS Communications","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Chymosin; Micelle; Chemistry; Skimmed milk; Casein; Calcium; Colloid; Ionic bonding; Chromatography; Turbidity; Chemical engineering; Ion; Food science; Aqueous solution; Organic chemistry","score_opus":0.06226000961838763,"score_gpt":0.27404629356304183,"score_spread":0.2117862839446542,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3201613115","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9902798,0.002984484,0.0000032933306,0.004800645,0.00005747804,0.000372749,0.00008661565,0.000020872996,0.0013940525],"genre_scores_gemma":[0.9992793,0.0002955477,0.00012109302,0.000053333206,0.000016802955,0.000051404877,0.0001062968,0.0000016114318,0.00007461673],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99862665,0.0004369553,0.00041804445,0.00017046004,0.00015783795,0.0001900691],"domain_scores_gemma":[0.9986,0.00041541876,0.00022972716,0.0004817053,0.00021846675,0.0000547044],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033335746,0.00010789149,0.00021355745,0.00001933063,0.00029905033,0.000030040495,0.0005170954,0.00010531745,0.00002793565],"category_scores_gemma":[0.00014674278,0.00005079828,0.000061364786,0.00057852664,0.00023555399,0.000100555764,0.00029818964,0.00020601202,0.0000027857934],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011687759,0.00028548643,0.005113843,0.00001517089,0.000033128665,0.0000055789733,0.0014292394,0.00001502717,0.9704613,0.0048247543,0.000068101195,0.01773669],"study_design_scores_gemma":[0.0009991613,0.00029598884,0.06866735,0.0003531919,0.00008923282,0.00016833114,0.023403909,0.007862766,0.87524414,0.003679916,0.018735198,0.000500801],"about_ca_topic_score_codex":0.009290206,"about_ca_topic_score_gemma":0.026700519,"teacher_disagreement_score":0.095217146,"about_ca_system_score_codex":0.00004756665,"about_ca_system_score_gemma":0.00007046455,"threshold_uncertainty_score":0.997307},"labels":[],"label_agreement":null},{"id":"W3202911742","doi":"10.3390/foods10102287","title":"Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea","year":2021,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":44,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry; Ministry of Agriculture, Food and Rural Affairs","keywords":"Ingredient; Legume; Food science; Polyphenol; Functional food; Biology; Chemistry; Botany; Biochemistry","score_opus":0.02002088562260179,"score_gpt":0.20336462316914408,"score_spread":0.1833437375465423,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3202911742","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983201,0.00033972846,0.000009215042,0.00037596308,0.00021803215,0.00017034318,0.000053860775,0.000014890521,0.00049784087],"genre_scores_gemma":[0.99952495,0.00000742907,0.000030681505,0.000032718177,0.00011683918,0.00000907234,0.000093396964,0.0000013525723,0.00018358883],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989307,0.00018085216,0.0002919405,0.00022365368,0.00022125292,0.00015160306],"domain_scores_gemma":[0.99964964,0.00003929125,0.00010932618,0.00011874853,0.0000639868,0.000019004401],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019609787,0.00009403413,0.00018060068,0.000007781055,0.00006141262,0.000021823691,0.00022606067,0.000069809015,0.0001229822],"category_scores_gemma":[0.00006174224,0.00003131612,0.000059512375,0.00016172935,0.000042148746,0.00006229956,0.00012920535,0.00008663226,0.000003420865],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010521608,0.000035500303,0.0026445335,0.000014547979,0.000020404974,7.1129585e-7,0.00035524252,0.000022821081,0.9947994,0.00009574574,0.000052817177,0.0019477558],"study_design_scores_gemma":[0.00010035689,0.00009300934,0.010624802,0.0000498238,0.000007105218,0.0000017035495,0.00023396032,0.000021603686,0.9864424,0.0013802141,0.0009647375,0.00008027635],"about_ca_topic_score_codex":0.00082418096,"about_ca_topic_score_gemma":0.0005910695,"teacher_disagreement_score":0.00835699,"about_ca_system_score_codex":0.000018855922,"about_ca_system_score_gemma":0.000009525305,"threshold_uncertainty_score":0.13465688},"labels":[],"label_agreement":null},{"id":"W3203702913","doi":"10.3390/molecules26195856","title":"Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil","year":2021,"lang":"en","type":"article","venue":"Molecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Dispersity; Stabilizer (aeronautics); Emulsion; Whey protein isolate; Chemistry; Fourier transform infrared spectroscopy; Food science; Whey protein; Chromatography; Pectin; Chemical engineering; Biochemistry; Organic chemistry","score_opus":0.011946749213607109,"score_gpt":0.21884002987678755,"score_spread":0.20689328066318044,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3203702913","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9943646,0.00061205606,0.000025201345,0.0014715203,0.000095632764,0.00041292093,0.00014150002,0.00010379505,0.0027727522],"genre_scores_gemma":[0.9982795,0.000030787425,0.0005992058,0.00025374105,0.00008339192,0.00016504845,0.00014002595,0.0000052921328,0.0004429805],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9975515,0.0003524363,0.0003680913,0.00067424664,0.00056018686,0.0004935213],"domain_scores_gemma":[0.99928737,0.00006174101,0.0001252339,0.00020126114,0.00014447341,0.00017989585],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015870236,0.0002885453,0.0003766982,0.00001917485,0.00020625094,0.00015948416,0.000334282,0.00016987354,0.00085566245],"category_scores_gemma":[0.00014729105,0.00012019802,0.00011987091,0.00034912123,0.00010817085,0.00012048887,0.00016479153,0.00023156364,0.00019523225],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016914781,0.00025528137,0.0008048204,0.000009528711,0.00003650561,0.0006836856,0.00028650346,0.000020936819,0.9895859,0.00007910881,0.00002257228,0.008046044],"study_design_scores_gemma":[0.0013589233,0.00091251085,0.02452826,0.00031394308,0.000032555436,0.0001410759,0.003986297,0.00013132677,0.9624706,0.0015673325,0.0038027056,0.00075450697],"about_ca_topic_score_codex":0.005142856,"about_ca_topic_score_gemma":0.009173005,"teacher_disagreement_score":0.027115302,"about_ca_system_score_codex":0.00008578051,"about_ca_system_score_gemma":0.00009597552,"threshold_uncertainty_score":0.9368904},"labels":[],"label_agreement":null},{"id":"W3205258113","doi":"10.1016/j.foodhyd.2021.107254","title":"Heat treatment as a food-grade strategy to increase the stability of whey protein particles under food system relevant conditions","year":2021,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Chemistry; Whey protein; Particle size; Aqueous solution; Size-exclusion chromatography; Protein aggregation; Whey protein isolate; Nanoparticle; Chromatography; Chemical engineering; Organic chemistry; Biochemistry; Physical chemistry","score_opus":0.050544870155973885,"score_gpt":0.255781630058058,"score_spread":0.2052367599020841,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3205258113","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99192816,0.00042484546,0.000007756677,0.0018919639,0.00009228434,0.0036059723,0.0007234511,0.00013998357,0.0011855996],"genre_scores_gemma":[0.9974017,0.0000035555831,0.000038289832,0.000082377395,0.00015197092,0.0021229542,0.000052508723,0.0000047010276,0.00014191387],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99713373,0.0006496309,0.0006301872,0.00058820273,0.00049722235,0.0005010203],"domain_scores_gemma":[0.99884105,0.00020674344,0.00010915083,0.0003796683,0.00017690498,0.0002864867],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041335027,0.00030721512,0.0004744948,0.000019523457,0.00042401638,0.00012016472,0.00039000565,0.00014828324,0.00014846551],"category_scores_gemma":[0.000111745874,0.00011762464,0.00025374145,0.0006733875,0.00012081789,0.000117657626,0.00015759804,0.00013264881,0.00005930983],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008591424,0.00070485537,0.00045793643,0.000080101636,0.00024061961,0.000007717282,0.00031320067,0.000120173914,0.9865358,0.010566766,0.0000707628,0.00081616046],"study_design_scores_gemma":[0.0007686357,0.021516306,0.0037160935,0.00020437209,0.00008922852,0.000067993606,0.00982205,0.00012744426,0.9567799,0.0033232332,0.0031603556,0.00042440149],"about_ca_topic_score_codex":0.0011432242,"about_ca_topic_score_gemma":0.011753493,"teacher_disagreement_score":0.029755907,"about_ca_system_score_codex":0.00029399074,"about_ca_system_score_gemma":0.00014445788,"threshold_uncertainty_score":0.65587246},"labels":[],"label_agreement":null},{"id":"W3205844682","doi":"10.1111/ijfs.15400","title":"Desalted duck egg white nanogels combined with κ‐carrageenan as stabilisers for food‐grade Pickering emulsion","year":2021,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"National Natural Science Foundation of China","keywords":"Pickering emulsion; Emulsion; Thixotropy; Chemistry; Carrageenan; Egg white; Chemical engineering; Materials science; Food science; Organic chemistry; Composite material; Engineering","score_opus":0.021355009656430876,"score_gpt":0.26008252616530897,"score_spread":0.23872751650887808,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3205844682","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9885587,0.00022466734,0.0003825984,0.009422918,0.00089268753,0.00026882646,0.00003016322,0.00006651898,0.000152914],"genre_scores_gemma":[0.99851507,0.00001719186,0.001075747,0.00013204447,0.00016967807,0.000021873278,0.000004692362,0.000002765932,0.00006095859],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976853,0.000045291396,0.0005350014,0.00038833913,0.00094353897,0.00040252777],"domain_scores_gemma":[0.99742097,0.000106409934,0.0005193912,0.00012794771,0.001692826,0.0001324638],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006033484,0.00017409289,0.0002929133,0.0002669641,0.0002279982,0.00017134042,0.0016473924,0.00013858255,0.000041669806],"category_scores_gemma":[0.00062842015,0.000077722274,0.00012676163,0.0012814562,0.0004914001,0.0004697478,0.00024376239,0.00027008526,0.0000042519737],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001880605,0.00015107065,0.0056431727,0.000005241173,0.00008990539,0.000049435643,0.00016991566,0.00013370984,0.97382057,0.0034924888,0.00003667568,0.016219743],"study_design_scores_gemma":[0.001123737,0.009676392,0.0038927132,0.00022535317,0.000020872616,0.0013493901,0.0026130977,0.00013067642,0.9640051,0.0104391,0.006233484,0.00029006493],"about_ca_topic_score_codex":0.0000067787705,"about_ca_topic_score_gemma":0.0003239567,"teacher_disagreement_score":0.015929678,"about_ca_system_score_codex":0.00021650968,"about_ca_system_score_gemma":0.00016942777,"threshold_uncertainty_score":0.31694224},"labels":[],"label_agreement":null},{"id":"W3205936152","doi":"10.1016/j.foodres.2021.110750","title":"Effect of simulated in vitro upper gut digestion of processed cowpea beans on phenolic composition, antioxidant properties and cellular protection","year":2021,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Food science; Antioxidant; Digestion (alchemy); Chemistry; In vitro; Composition (language); Cultivar; Oxidative stress; Biochemistry; Botany; Biology; Chromatography","score_opus":0.06697088125865693,"score_gpt":0.2950988284740594,"score_spread":0.22812794721540247,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3205936152","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980593,0.00017725432,0.000007781099,0.00068437716,0.00007428942,0.00067036034,0.000041221556,0.000014878329,0.00027057348],"genre_scores_gemma":[0.9997146,0.000010795028,0.000008372532,0.000005055036,0.00009365289,0.000060359096,0.000057296675,0.0000014660967,0.000048416878],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998179,0.0005122618,0.00027021667,0.00023354523,0.0006415162,0.00016342849],"domain_scores_gemma":[0.9991382,0.00016324496,0.000086151485,0.000052630756,0.0005243224,0.00003548074],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00086003495,0.00008544078,0.00016567929,0.00007679921,0.00007505812,0.00004256316,0.00016498992,0.00009907871,0.000029855204],"category_scores_gemma":[0.0003488503,0.000038027018,0.000039501803,0.00034323073,0.0001117606,0.000120683704,0.000082992236,0.00024995458,0.000003784234],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006740499,0.0001932409,0.0007950905,0.00012175869,0.000027544365,0.00000325344,0.00010716897,0.00010308185,0.99122906,0.00009326414,0.0000038254952,0.006648671],"study_design_scores_gemma":[0.0003869908,0.0018851849,0.0062176813,0.00031366013,0.0000022109807,0.0000050989706,0.00007953203,0.0017944871,0.9890281,0.00010430139,0.000120914316,0.00006186484],"about_ca_topic_score_codex":0.00018911946,"about_ca_topic_score_gemma":0.000035668807,"teacher_disagreement_score":0.006586806,"about_ca_system_score_codex":0.00006115496,"about_ca_system_score_gemma":0.000022172348,"threshold_uncertainty_score":0.15506968},"labels":[],"label_agreement":null},{"id":"W3206120131","doi":"10.1111/ijfs.15422","title":"Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recycling","year":2021,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Chemistry; Solubility; Aqueous solution; Protein aggregation; Food protein; Pea protein; Emulsion; Protein–protein interaction; Hydrophobic effect; Protein structure; Plant protein; Water soluble; Storage protein; Biophysics; Biochemistry; Chemical engineering; Food science; Organic chemistry","score_opus":0.02948605674268482,"score_gpt":0.27828327453301904,"score_spread":0.24879721779033423,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3206120131","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99432516,0.0005607035,0.00057616207,0.004068709,0.00027042467,0.00010584677,0.000028836399,0.000012568069,0.00005158671],"genre_scores_gemma":[0.99932605,0.0000215726,0.0005807324,0.00002616479,0.000032910182,0.000004871143,0.0000019123777,9.1170165e-7,0.0000048471356],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99867857,0.00004872903,0.00045208397,0.00021594026,0.0004105047,0.00019418985],"domain_scores_gemma":[0.99900484,0.00005883119,0.00035809347,0.000054519634,0.00046504883,0.0000586598],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045633296,0.00008981633,0.00020158682,0.00025250248,0.000109026136,0.00006361697,0.0005373122,0.000094494644,0.000010847373],"category_scores_gemma":[0.0003883664,0.00004871171,0.00004097094,0.00066189334,0.00029684315,0.00032179302,0.00028717684,0.00029271713,3.4690527e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000066160237,0.000023641307,0.0012718644,0.0000016576374,0.000022952496,0.000013164089,0.000042783366,0.000003993818,0.95461106,0.0030691018,0.0000015972257,0.040931582],"study_design_scores_gemma":[0.0002330076,0.00056945253,0.005405103,0.000118181706,0.000008992931,0.00054855435,0.00079321256,0.000075467025,0.94940186,0.04261786,0.00012424197,0.00010409226],"about_ca_topic_score_codex":0.00005922614,"about_ca_topic_score_gemma":0.00020011635,"teacher_disagreement_score":0.04082749,"about_ca_system_score_codex":0.00008503814,"about_ca_system_score_gemma":0.00006298233,"threshold_uncertainty_score":0.19864058},"labels":[],"label_agreement":null},{"id":"W3207120744","doi":"10.1007/s00217-021-03871-2","title":"Mechanism, kinetics, and physicochemical properties of ultrasound-produced emulsions stabilized by lentil protein: a non-dairy alternative in food systems","year":2021,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Emulsion; Sunflower oil; Chemistry; Whey protein; Colloid; Adsorption; Chemical engineering; Sunflower; Surface tension; Kinetics; Chromatography; Food science; Biochemistry; Organic chemistry; Agronomy; Thermodynamics","score_opus":0.05473034723337633,"score_gpt":0.25919111728311856,"score_spread":0.20446077004974222,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3207120744","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99355817,0.003952287,0.0000034904715,0.00093783403,0.00004503075,0.0009781009,0.00008100938,0.000063188345,0.0003809145],"genre_scores_gemma":[0.99946517,0.0001570934,0.000033014123,0.0000049476794,0.00006523555,0.00011645937,0.000014930727,0.0000054415714,0.00013769457],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976142,0.0005508323,0.00036396086,0.0006239737,0.00037119206,0.0004758114],"domain_scores_gemma":[0.9991384,0.00009706216,0.00009471954,0.0002002947,0.00037222487,0.00009731353],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006822197,0.00017215677,0.00034108857,0.00008883097,0.00013799156,0.000073826224,0.00039066948,0.0001241298,0.00000698984],"category_scores_gemma":[0.00063009694,0.00008216793,0.000030370602,0.00077067566,0.00057068164,0.000069856236,0.0006247538,0.00047903528,0.000005589386],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004165897,0.00028207968,0.00015436804,0.00009504801,0.000034535333,0.000012950685,0.00012471683,9.8092244e-8,0.9950418,0.0020703098,0.00006368551,0.0020787627],"study_design_scores_gemma":[0.0004606554,0.003022646,0.00012740772,0.0002750113,0.0000024492142,0.000034404104,0.002089325,0.000017033553,0.9908248,0.002294093,0.00069930893,0.00015284734],"about_ca_topic_score_codex":0.00007518834,"about_ca_topic_score_gemma":0.000092675546,"teacher_disagreement_score":0.005907038,"about_ca_system_score_codex":0.000031830597,"about_ca_system_score_gemma":0.000018050305,"threshold_uncertainty_score":0.3350711},"labels":[],"label_agreement":null},{"id":"W3207741141","doi":"10.1016/j.foodchem.2021.131428","title":"Impact of alkaline electro-activation treatment on physicochemical and functional properties of sweet whey","year":2021,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Fonds de recherche du Québec – Nature et technologies","keywords":"Chemistry; Whey protein; Flocculation; Solubility; Lactose; Chromatography; Particle size; Whey protein isolate; Lactulose; Conjugate; Food science; Chemical engineering; Organic chemistry; Biochemistry","score_opus":0.03710860448749707,"score_gpt":0.22763135656629338,"score_spread":0.19052275207879632,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3207741141","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992403,0.00015670116,4.4350412e-7,0.0000809767,0.000008936778,0.000058525784,0.000038295773,0.000011016929,0.00040481938],"genre_scores_gemma":[0.9996078,0.000008832809,0.0000059524687,0.00000452811,0.00013918804,0.000013825737,0.00008221143,6.9822863e-7,0.0001369817],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994893,0.000013069377,0.00013223337,0.00015071739,0.00012460096,0.000090051326],"domain_scores_gemma":[0.9997418,0.000018375029,0.00008350497,0.00005040905,0.00007543867,0.000030472513],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00002387357,0.00008740123,0.00014694268,0.00000198847,0.000024185143,0.0000068539193,0.00003754729,0.00006045173,0.00009924681],"category_scores_gemma":[0.000028217812,0.00003295042,0.000079485384,0.00007590483,0.000034241824,0.000026588583,0.00001907015,0.000040370243,8.9774073e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008750276,0.00021793137,0.00025326747,0.000027451955,0.00006201515,1.9006389e-7,0.000018484237,0.0000039234,0.9979389,0.000006292725,0.00007961254,0.0013044276],"study_design_scores_gemma":[0.00015287867,0.0007456969,0.0019795136,0.00004975721,0.000006593055,0.000005443664,0.000045881974,0.000010567392,0.99677444,0.000045287812,0.00012374991,0.000060215763],"about_ca_topic_score_codex":0.00004594783,"about_ca_topic_score_gemma":0.0000025140448,"teacher_disagreement_score":0.001726246,"about_ca_system_score_codex":0.00004964003,"about_ca_system_score_gemma":0.000022059647,"threshold_uncertainty_score":0.1343679},"labels":[],"label_agreement":null},{"id":"W3209021628","doi":"10.5539/jfr.v10n5p48","title":"Whey Protein Isolate, Tween 20 and Casein Hydrolysate Stabilized O/W Nano-Vesicular Emulsion Systems with Curcumin Cargo","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Mississippi State University","keywords":"Whey protein isolate; Chemistry; Hydrolysate; Curcumin; Casein; Antioxidant; Nutraceutical; Emulsion; Whey protein; Zeta potential; Aqueous solution; Food science; Lipid oxidation; Chromatography; Nuclear chemistry; Nanoparticle; Biochemistry; Organic chemistry; Materials science; Nanotechnology; Hydrolysis","score_opus":0.0614755752397724,"score_gpt":0.2868191183499088,"score_spread":0.2253435431101364,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3209021628","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9899235,0.0074516796,0.000008777632,0.0013513468,0.00012264893,0.00078057847,0.000024233193,0.000017208456,0.0003200553],"genre_scores_gemma":[0.9986478,0.000073947784,0.000108073655,0.000010504653,0.0004083811,0.000036230696,0.000004887373,0.0000045791207,0.00070558547],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9953258,0.0015455716,0.00064972613,0.0003745615,0.001517522,0.00058679236],"domain_scores_gemma":[0.99768806,0.0002421266,0.00032366024,0.00017249415,0.0012259353,0.00034775533],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002931358,0.0002018314,0.0005274219,0.0000811206,0.00037764455,0.00033555637,0.00042934853,0.00018632416,0.00005193322],"category_scores_gemma":[0.00032099313,0.00007270663,0.00011820273,0.0007582934,0.00015865677,0.00030301983,0.0002206022,0.0007692503,0.000011219299],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00023282612,0.00011330232,0.0007548726,0.000099154386,0.00009576571,0.00041862103,0.0001659863,0.000016677839,0.9956407,0.000051467578,0.00023856096,0.0021720412],"study_design_scores_gemma":[0.0024569689,0.012215096,0.0020213996,0.0017482374,0.000051383922,0.00309678,0.0037992916,0.00033140887,0.93426245,0.0006827388,0.038726557,0.00060769526],"about_ca_topic_score_codex":0.00031019462,"about_ca_topic_score_gemma":0.00039866325,"teacher_disagreement_score":0.061378278,"about_ca_system_score_codex":0.00011905448,"about_ca_system_score_gemma":0.00011802216,"threshold_uncertainty_score":0.33420527},"labels":[],"label_agreement":null},{"id":"W3209656839","doi":"10.1186/s43014-021-00076-8","title":"Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals","year":2021,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":47,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada","keywords":"Camelina; Camelina sativa; Extraction (chemistry); Protein isolate; Food science; Chemistry; Botany; Biology; Chromatography; Agronomy; Crop","score_opus":0.04157669282323244,"score_gpt":0.20728224947825902,"score_spread":0.16570555665502656,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3209656839","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97014356,0.024145119,0.000019600244,0.0046658413,0.00019215951,0.00064559263,0.000052604006,0.00011106445,0.000024487397],"genre_scores_gemma":[0.99782264,0.0002477952,0.00059184845,0.000032656466,0.0008970811,0.00017929022,0.00009592836,0.000004429389,0.00012831729],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99820715,0.00017793219,0.00046165148,0.00064516376,0.00028283533,0.00022527431],"domain_scores_gemma":[0.9990169,0.000029662791,0.0002734666,0.000089973524,0.00050964113,0.00008035472],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030757496,0.0002215452,0.00034115888,0.00003739485,0.00047272045,0.00014065605,0.000076832715,0.00017371173,0.000026961421],"category_scores_gemma":[0.00023673668,0.000114868344,0.00005785351,0.00036719025,0.00018483082,0.00044303515,0.0000639817,0.00017707264,0.000002910408],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00025901868,0.00023440775,0.00044195307,0.00046821035,0.000041685435,0.0000010859368,0.0004510777,0.000001205703,0.9702167,0.000032675165,0.000033605495,0.027818397],"study_design_scores_gemma":[0.0006073854,0.0008493873,0.00744381,0.0013370909,0.00006116526,0.00008400468,0.0021048915,0.00008785722,0.9808058,0.005478287,0.0008185376,0.00032175498],"about_ca_topic_score_codex":0.00015394474,"about_ca_topic_score_gemma":0.00009626727,"teacher_disagreement_score":0.027679121,"about_ca_system_score_codex":0.000020758009,"about_ca_system_score_gemma":0.00003854958,"threshold_uncertainty_score":0.46841952},"labels":[],"label_agreement":null},{"id":"W3211297664","doi":"10.1016/j.foodhyd.2021.107316","title":"Size-controllable core/shell whey protein microgels with narrow particle size distribution fabricated by a facile method","year":2021,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":31,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Biopolymer; Whey protein; Flocculation; Creaming; Chemical engineering; Micelle; Materials science; Particle size; Particle-size distribution; Casein; Shell (structure); Gelatin; Nanotechnology; Polysaccharide; Chemistry; Emulsion; Chromatography; Polymer; Organic chemistry; Composite material","score_opus":0.014063099321326942,"score_gpt":0.21695298925205111,"score_spread":0.20288988993072418,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3211297664","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9931716,0.0008566795,0.00012611806,0.0014556556,0.000068575384,0.0021388389,0.0010733164,0.00026489736,0.00084432395],"genre_scores_gemma":[0.9899588,0.0000028448876,0.0006317719,0.00019428665,0.00012074363,0.0009867293,0.0002398257,0.000005932493,0.00785905],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9970875,0.0003677031,0.00049399305,0.0007804407,0.0005178469,0.00075251784],"domain_scores_gemma":[0.99870676,0.00030403154,0.00023403876,0.00023570514,0.00025365874,0.00026577886],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005382355,0.0003554093,0.0005337056,0.000004162659,0.00040821434,0.00021406192,0.00040997783,0.00023118727,0.0007357111],"category_scores_gemma":[0.00039557,0.00015965455,0.0001618027,0.0009857165,0.000084009094,0.00021784335,0.00012854242,0.00023924386,0.00019109872],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001799672,0.00026223995,0.0006778237,0.000021739812,0.00008220049,0.00001603399,0.00005822551,0.00002175642,0.9937287,0.00007816601,0.0034470942,0.0014260386],"study_design_scores_gemma":[0.0011940304,0.0016657424,0.00058299507,0.00004717576,0.00003776204,0.00004554654,0.00022592905,0.0003448198,0.9009458,0.00035563423,0.09410056,0.00045404976],"about_ca_topic_score_codex":0.00029104654,"about_ca_topic_score_gemma":0.00043501065,"teacher_disagreement_score":0.09278296,"about_ca_system_score_codex":0.00014238329,"about_ca_system_score_gemma":0.00006526377,"threshold_uncertainty_score":0.80555207},"labels":[],"label_agreement":null},{"id":"W3213453922","doi":"10.1016/j.foodhyd.2021.107373","title":"Develop and characterize thermally reversible transparent gels from pea protein isolate and study the gel formation mechanisms","year":2021,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":87,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Alberta Innovates; Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Gelatin; Rheology; Chemistry; Chemical engineering; Coacervate; Pea protein; Precipitation; Chromatography; Materials science; Organic chemistry; Food science","score_opus":0.04401803681001541,"score_gpt":0.21854726147681383,"score_spread":0.17452922466679843,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3213453922","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9958313,0.00027099636,0.00018768999,0.0012250942,0.00007235599,0.0020017033,0.000094342904,0.000058689133,0.00025782458],"genre_scores_gemma":[0.99890906,0.000025213447,0.00017436412,0.00015095828,0.00009242176,0.000378116,0.000039991897,0.000002345828,0.00022753332],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99861974,0.00023794515,0.00029445998,0.00034885635,0.00026268564,0.00023632681],"domain_scores_gemma":[0.99956757,0.00005932084,0.00011699411,0.00010524667,0.00007349877,0.00007736453],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003616528,0.0001817948,0.00022508565,0.000009286036,0.00039876348,0.0001841447,0.00022051162,0.00009147451,0.0000452801],"category_scores_gemma":[0.000020519234,0.00006978886,0.00003948616,0.00023888127,0.000030703406,0.00032940324,0.00014781159,0.00013576577,0.000011842424],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000049984952,0.000113333306,0.00026456683,0.000015335978,0.000075493714,0.000007303231,0.0022041553,0.0000010905762,0.983611,0.00018376927,0.0000148833815,0.013459094],"study_design_scores_gemma":[0.0037047467,0.0075271735,0.28576133,0.00045055995,0.00024653037,0.00013100346,0.024471065,0.00148545,0.63521814,0.02010808,0.01907461,0.0018213304],"about_ca_topic_score_codex":0.0001581546,"about_ca_topic_score_gemma":0.0014166669,"teacher_disagreement_score":0.34839284,"about_ca_system_score_codex":0.000025864123,"about_ca_system_score_gemma":0.000017549155,"threshold_uncertainty_score":0.30670065},"labels":[],"label_agreement":null},{"id":"W3214327352","doi":"10.32920/ryerson.14652138.v1","title":"Kinetic And Oxidative Stability Of Oil-In-Water Emulsions Prepared With Denatured Soy Whey Protiens And Soy Soluble Polysaccharides","year":2021,"lang":"en","type":"preprint","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Food science; Chemistry; Soybean oil; Lipid oxidation; Soy protein; Vegetable oil; Polysaccharide; Whey protein; Health benefits; Organic chemistry; Antioxidant","score_opus":0.02511987619607187,"score_gpt":0.22409846225979627,"score_spread":0.1989785860637244,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3214327352","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970613,0.0007192646,0.0000056036006,0.0004690889,0.00010311257,0.0011135543,0.000051244107,0.000051290386,0.00042551666],"genre_scores_gemma":[0.9985929,0.00006304828,0.0006976781,0.000023357501,0.00004167693,0.00025702975,0.00007261137,0.0000025275715,0.0002491771],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.997686,0.00025986414,0.00047612513,0.00089046656,0.00031435103,0.00037316664],"domain_scores_gemma":[0.9991255,0.000107241256,0.00019044154,0.00021811502,0.0002331744,0.00012556679],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038610803,0.00032752406,0.0006231872,0.000028923425,0.00010189431,0.00015700822,0.0002796596,0.0003449401,0.00021733921],"category_scores_gemma":[0.000086788736,0.00010413968,0.00006923917,0.00013613397,0.0002438379,0.00012895832,0.0011095535,0.00040454383,9.249534e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012416908,0.00019129508,0.04009934,0.0003425722,0.00006395211,0.000008597217,0.0022371018,0.000007864493,0.954611,0.000027033717,0.000017299797,0.002269787],"study_design_scores_gemma":[0.0006674365,0.0009977084,0.115306154,0.0012054995,0.00008044984,0.000032667504,0.007139255,0.00031084733,0.8720209,0.0011129384,0.00013536034,0.0009907646],"about_ca_topic_score_codex":0.0026085365,"about_ca_topic_score_gemma":0.017307851,"teacher_disagreement_score":0.082590066,"about_ca_system_score_codex":0.000041228213,"about_ca_system_score_gemma":0.000032668042,"threshold_uncertainty_score":0.96581876},"labels":[],"label_agreement":null},{"id":"W417060268","doi":"10.15368/theses.2014.13","title":"Characterization of changes in composition and physicochemical properties of casein micelles from raw milk to buttermilk","year":2014,"lang":"en","type":"dissertation","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Dairy Processing Technology Centre; Université Laval","keywords":"Micelle; Casein; Chemistry; Food science; Raw milk; Composition (language); Pasteurization; Coagulation; Churning; Coacervate; Chromatography; Chemical engineering; Organic chemistry; Engineering","score_opus":0.02017210313907394,"score_gpt":0.21475091701726495,"score_spread":0.194578813878191,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W417060268","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99895996,0.00011180373,0.000001297424,0.00019019027,0.00008134767,0.00047314574,0.00006468289,0.000012343091,0.00010520649],"genre_scores_gemma":[0.9976868,0.000025887639,0.000017507382,0.000039703966,0.00012765611,0.000051761494,0.001900866,0.0000015032707,0.00014831485],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991508,0.00006698339,0.00028979455,0.00023700512,0.00015726878,0.0000981452],"domain_scores_gemma":[0.99959505,0.00003075437,0.0002203781,0.000049168848,0.000073321804,0.000031317602],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007111475,0.00014335244,0.00035880372,0.000026861651,0.00002176524,0.000014733063,0.00012665759,0.00016860335,0.000027163822],"category_scores_gemma":[0.000010656231,0.000059640668,0.00003342385,0.00010295492,0.000023726276,0.00003803786,0.000026479269,0.00006192181,0.000002763949],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010722504,0.00004845907,0.00027067206,0.00013472086,0.000007914387,2.5723978e-7,0.00045614663,1.8415336e-7,0.9938468,0.000009258946,0.000007407782,0.0051109805],"study_design_scores_gemma":[0.00007552911,0.000115490155,0.02373404,0.0006528008,0.000009492059,3.4787618e-7,0.00035235626,0.000027096652,0.9748301,0.000015892323,0.00005890367,0.00012796029],"about_ca_topic_score_codex":0.0021847724,"about_ca_topic_score_gemma":0.0050925985,"teacher_disagreement_score":0.023463368,"about_ca_system_score_codex":0.000011769359,"about_ca_system_score_gemma":0.000003923991,"threshold_uncertainty_score":0.3302737},"labels":[],"label_agreement":null},{"id":"W4200189723","doi":"10.1002/cche.10506","title":"Physicochemical, anti‐nutritional, and functional properties of air‐classified protein concentrates from commercially grown Canadian yellow pea (<i>Pisum sativum</i>) varieties with variable protein levels","year":2021,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Prairie Improvement Network; Canadian International Grains Institute","funders":"","keywords":"Pea protein; Chemistry; Raffinose; Food science; Stachyose; Starch; Field pea; Emulsion; Protein isolate; Sucrose; Pisum; Biochemistry","score_opus":0.03218583369859105,"score_gpt":0.1830086158872388,"score_spread":0.15082278218864775,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200189723","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99471825,0.00042344243,0.0000055613646,0.0009695889,0.00002456825,0.0004405694,0.0005231419,0.00004424408,0.0028506478],"genre_scores_gemma":[0.9980649,0.0000045072347,0.00022160348,0.0000905621,0.00030220728,0.00015662944,0.00043237713,0.0000044342614,0.00072277884],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984332,0.000071412534,0.0003087853,0.000475733,0.00035091565,0.0003599593],"domain_scores_gemma":[0.99909586,0.00005541103,0.0001564928,0.00012813283,0.00034762116,0.00021647276],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000106434,0.00025472676,0.00036294412,0.000006216745,0.00024775567,0.00009503524,0.000191694,0.00021600767,0.0004902813],"category_scores_gemma":[0.000066974644,0.00012671658,0.000058342026,0.00021967343,0.00039242624,0.00014634723,0.0000788852,0.00024181663,0.0000042481297],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007356765,0.000120306715,0.0015024511,0.00019256923,0.000072359086,0.000008082014,0.000050959774,0.0000026261741,0.997229,0.0002692933,0.000373472,0.00010531674],"study_design_scores_gemma":[0.00038465296,0.000058722926,0.0059687183,0.00042658564,0.000019821227,0.000014664184,0.00047503394,0.00001937939,0.98920935,0.00077838433,0.002346888,0.00029777695],"about_ca_topic_score_codex":0.024690006,"about_ca_topic_score_gemma":0.0052885143,"teacher_disagreement_score":0.01940149,"about_ca_system_score_codex":0.0000893878,"about_ca_system_score_gemma":0.000390102,"threshold_uncertainty_score":0.98180467},"labels":[],"label_agreement":null},{"id":"W4200191448","doi":"10.1016/j.foodchem.2021.131808","title":"Impact of holder, high temperature short time and high hydrostatic pressure pasteurization methods on protein structure and aggregation in a human milk protein concentrate","year":2021,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":28,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Mount Sinai Hospital; University of Toronto; Hospital for Sick Children; Université Laval","funders":"Canadian Institutes of Health Research","keywords":"Lactoferrin; Pasteurization; Chemistry; Hydrostatic pressure; Denaturation (fissile materials); Whey protein; Food science; Protein aggregation; High pressure; Chromatography; Biochemistry","score_opus":0.011790921368266814,"score_gpt":0.25435830087110156,"score_spread":0.24256737950283475,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200191448","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982539,0.0005650853,8.068253e-7,0.00009546195,0.000012575929,0.0006893212,0.0003181842,0.000026168087,0.000038490925],"genre_scores_gemma":[0.998958,0.000005115365,0.0002960522,0.000007666311,0.00008310222,0.00004773133,0.0003320701,0.0000032559917,0.00026700017],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99871206,0.00018871982,0.00028949682,0.00040959922,0.0001981308,0.00020197246],"domain_scores_gemma":[0.9995447,0.00003716689,0.00014378146,0.00011014365,0.00008621726,0.000078027195],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014938382,0.00020873682,0.00029952658,0.000008390299,0.000082889,0.00007281643,0.00010887864,0.00025903713,0.00011132612],"category_scores_gemma":[0.00008307109,0.00010119529,0.00004135003,0.00023075132,0.00006809185,0.00009154051,0.000059330367,0.00022296185,2.511732e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003412797,0.0000530401,0.00072385324,0.0001704712,0.00004163344,0.0000051546463,0.000062976,0.00002688127,0.9958266,0.000019923022,0.0000088202505,0.0030264966],"study_design_scores_gemma":[0.00030816306,0.0004467133,0.008797479,0.00033944272,0.000014113085,0.000013264821,0.000035597994,0.00009298389,0.9891896,0.00055683596,0.000023784742,0.0001819834],"about_ca_topic_score_codex":0.000079856334,"about_ca_topic_score_gemma":0.000026707256,"teacher_disagreement_score":0.008073626,"about_ca_system_score_codex":0.00002574197,"about_ca_system_score_gemma":0.000023570605,"threshold_uncertainty_score":0.41266242},"labels":[],"label_agreement":null},{"id":"W4206112470","doi":"10.1039/9781839160622-00187","title":"Oral Processing and Consumer Perception: Lipid-based Systems","year":2022,"lang":"en","type":"book-chapter","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Lubrication; Food science; Materials science; Perception; Composite material; Chemistry; Psychology","score_opus":0.050863076367277264,"score_gpt":0.2332915151377363,"score_spread":0.18242843877045903,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4206112470","genre_codex":"other","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.007224779,0.0038506251,0.000010918026,0.00083668466,0.0008710054,0.0015269899,0.00019771922,0.000449545,0.9850317],"genre_scores_gemma":[0.54047644,0.00011660715,0.00006594588,0.000353784,0.00086678535,0.00013403624,0.00023192214,0.000006596661,0.45774788],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9985173,0.00005456551,0.0003253981,0.0004893968,0.00040211884,0.00021126414],"domain_scores_gemma":[0.9994897,0.00006529858,0.00019769638,0.00008048324,0.00006592056,0.00010090448],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00029254216,0.0002874132,0.0003811904,0.000022990731,0.00035248598,0.00017829367,0.00023436616,0.0002598236,0.007754589],"category_scores_gemma":[0.000008131845,0.00010452643,0.00009141618,0.00003988596,0.00011437759,0.00008524398,0.00012568536,0.00028572246,0.000118187774],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014557622,0.0001088112,0.0011547628,0.0010133965,0.00016782443,0.00008695462,0.00016756955,0.00001884703,0.026615804,0.042158633,0.018092602,0.9102692],"study_design_scores_gemma":[0.00009347902,0.00021856544,0.00016238126,0.00013424014,0.00002535981,0.000036387613,0.00010061891,0.00016481448,0.000010924835,0.00009030103,0.998579,0.00038390467],"about_ca_topic_score_codex":0.00052472035,"about_ca_topic_score_gemma":0.0002301215,"teacher_disagreement_score":0.9804864,"about_ca_system_score_codex":0.00007833126,"about_ca_system_score_gemma":0.000024234716,"threshold_uncertainty_score":0.99315244},"labels":[],"label_agreement":null},{"id":"W4206290181","doi":"10.3390/foods11020138","title":"Effects of Microwaves, Ultrasonication, and Thermosonication on the Secondary Structure and Digestibility of Bovine Milk Protein","year":2022,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":38,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Fundamental Research Funds for the Central Universities; Government of Jiangsu Province; Natural Sciences and Engineering Research Council of Canada; Natural Science Foundation of Jiangsu Province; National Natural Science Foundation of China","keywords":"Sonication; Chemistry; Food science; Ultrasound; Microwave; Protein secondary structure; Animal science; Chromatography; Biochemistry; Biology; Medicine","score_opus":0.0083348993587794,"score_gpt":0.18988772415711283,"score_spread":0.18155282479833343,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4206290181","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99678355,0.0012027681,6.7086586e-7,0.0009892586,0.000022036606,0.00076727965,0.00009905012,0.000009841283,0.00012554362],"genre_scores_gemma":[0.9997901,0.000008819197,0.00003852032,0.000040244744,0.000020854166,0.00005580279,0.000013369921,7.318245e-7,0.000031593685],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99921066,0.0002425915,0.00015963255,0.00017570265,0.00013523432,0.00007616826],"domain_scores_gemma":[0.99941903,0.0002820898,0.00015165593,0.00009864498,0.00002800588,0.000020594398],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002968822,0.000069798414,0.000116095944,0.00000529568,0.0001412501,0.000008304844,0.00017727357,0.000034206143,0.000058404734],"category_scores_gemma":[0.00011419124,0.000024580357,0.000021501453,0.00011823369,0.00010291583,0.000026136991,0.00009208501,0.000116771655,1.6772904e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000038145183,0.000036225963,0.0018613976,0.000053732576,0.000009531862,9.279221e-8,0.00012317034,3.7498123e-7,0.97976524,0.0011113333,0.000024593925,0.01697618],"study_design_scores_gemma":[0.00012650691,0.0011480572,0.3944216,0.000027192538,0.0000074196914,0.0000048151423,0.00010777887,0.000009515726,0.6000789,0.0022509997,0.001746108,0.00007111404],"about_ca_topic_score_codex":0.00008791926,"about_ca_topic_score_gemma":0.000034688223,"teacher_disagreement_score":0.39256018,"about_ca_system_score_codex":0.000012778508,"about_ca_system_score_gemma":0.00001042876,"threshold_uncertainty_score":0.10863958},"labels":[],"label_agreement":null},{"id":"W4206433063","doi":"10.1016/j.bcdf.2022.100312","title":"Insight into the mechanisms of the excellent emulsification properties of whey protein isolate-arabinoxylan conjugates","year":2022,"lang":"en","type":"article","venue":"Bioactive Carbohydrates and Dietary Fibre","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"State Key Laboratory of Food Nutrition and Safety; Tianjin Science and Technology Program; Tianjin University of Science and Technology; National Natural Science Foundation of China","keywords":"Arabinoxylan; Conjugate; Chemistry; Whey protein isolate; Solubility; Whey protein; Gum arabic; Polysaccharide; Moiety; Conjugated system; Covalent bond; Chromatography; Organic chemistry; Polymer","score_opus":0.023272461818277513,"score_gpt":0.18944808799209584,"score_spread":0.1661756261738183,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4206433063","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9932661,0.0031296418,0.0000015330344,0.0022168069,0.00011449214,0.0010089881,0.000055862834,0.000016771864,0.00018982097],"genre_scores_gemma":[0.9995483,0.00003388221,0.0000117440195,0.00005547141,0.000035264165,0.00020290264,0.000011128243,0.0000018142208,0.000099486904],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987824,0.00030322192,0.00027497316,0.0002392182,0.00025746785,0.00014272406],"domain_scores_gemma":[0.99944067,0.000040436316,0.00025770746,0.00013782506,0.00009222707,0.000031132993],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023172171,0.00014143504,0.00019871385,0.000012322614,0.00047846613,0.000022433394,0.00036494597,0.000048258993,0.000034609046],"category_scores_gemma":[0.00002520812,0.00004187005,0.00009511458,0.00025333,0.00021748853,0.00008124557,0.00032281896,0.00013181032,8.7258803e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009307246,0.000056620138,0.00031829553,0.000035492587,0.000036527836,2.7404775e-7,0.0018203974,0.00001366709,0.9951338,0.00070983905,0.000010192445,0.0017718298],"study_design_scores_gemma":[0.00011286106,0.0008344681,0.007055615,0.00005511889,0.00002410965,0.0000030657966,0.0063454006,0.0004500189,0.98157984,0.002265392,0.001122683,0.00015141236],"about_ca_topic_score_codex":0.001972567,"about_ca_topic_score_gemma":0.00016508438,"teacher_disagreement_score":0.013553937,"about_ca_system_score_codex":0.000025948062,"about_ca_system_score_gemma":0.000015199107,"threshold_uncertainty_score":0.3680023},"labels":[],"label_agreement":null},{"id":"W4206741515","doi":"10.1039/d1fo02409d","title":"Effect of the chitosan second layer on the gelation and controlled digestion of Citrem–chitosan bilayer emulsions","year":2022,"lang":"en","type":"article","venue":"Food & Function","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation","keywords":"Chitosan; Bilayer; Chemical engineering; Monolayer; Chemistry; Emulsion; Surface charge; Flocculation; Materials science; Membrane; Nanotechnology; Organic chemistry; Physical chemistry","score_opus":0.01424114533550845,"score_gpt":0.19471284907227357,"score_spread":0.18047170373676513,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4206741515","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961947,0.00013377139,0.0000024026335,0.00066511304,0.00052760966,0.0010603269,0.000047137,0.000021336984,0.0013475822],"genre_scores_gemma":[0.99960804,0.0000016309191,5.781949e-7,0.00005375502,0.00012670284,0.00016369688,0.0000133214435,0.0000013202776,0.000030966192],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983908,0.0007760943,0.00024183435,0.00017406515,0.00030968565,0.000107532156],"domain_scores_gemma":[0.9990005,0.00058553356,0.00026744965,0.00010934342,0.000015603875,0.000021589498],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004874851,0.00010621221,0.00019448303,0.000016731094,0.00039502737,0.000015031894,0.00014797956,0.00005215448,0.00023476055],"category_scores_gemma":[0.00013211463,0.000029772416,0.00012316724,0.00026021004,0.000045486475,0.0000477017,0.000089731584,0.00017702125,0.0000014431828],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0023619223,0.000052028703,0.0056798547,0.000009758675,0.00004848322,5.0856237e-8,0.00009215416,0.00008948469,0.9835638,0.0007472239,0.000029648982,0.0073255864],"study_design_scores_gemma":[0.0024596383,0.05801981,0.4264371,0.00007281969,0.00018003212,0.000011535,0.0006081332,0.0005185444,0.5084107,0.00071523746,0.002319384,0.00024706573],"about_ca_topic_score_codex":0.000044186836,"about_ca_topic_score_gemma":0.000078421515,"teacher_disagreement_score":0.47515312,"about_ca_system_score_codex":0.000010058699,"about_ca_system_score_gemma":0.0000046120936,"threshold_uncertainty_score":0.3038271},"labels":[],"label_agreement":null},{"id":"W4206995044","doi":"10.1007/s11947-021-02756-2","title":"Delivery of Ferric Sodium EDTA by Water-in-Oil-in-Water (W1/O/W2) Double Emulsions: Influence of Carrier Oil on its in Vitro Bioaccessibility","year":2022,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Bioavailability; Food science; Chemistry; Food fortification; Fortification; Emulsion; Digestion (alchemy); Coacervate; Sodium; Micronutrient; Biochemistry; Chromatography; Pharmacology; Biology","score_opus":0.018388646714879137,"score_gpt":0.2289483255085109,"score_spread":0.21055967879363177,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4206995044","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997261,0.0012223402,2.6552364e-8,0.0010019809,0.0000629104,0.00017806601,0.00014798257,0.00004627214,0.000079442034],"genre_scores_gemma":[0.9995564,0.00009267821,0.00000437276,0.000038088514,0.0000115203775,0.0001863194,0.000033927798,0.0000020311297,0.00007461848],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99813044,0.00006988493,0.00057109137,0.00054281903,0.00024023443,0.00044553773],"domain_scores_gemma":[0.99959105,0.00003523715,0.00011561954,0.00014734105,0.000072358474,0.00003839654],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039386135,0.00019241597,0.0004365284,0.00020607267,0.000104729945,0.0000119402475,0.0006489082,0.00026027672,0.000033273805],"category_scores_gemma":[0.000029522005,0.000077931945,0.00004204242,0.0008858136,0.00020359673,0.00012614547,0.00055966445,0.00035150372,0.0000022417555],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00033626967,0.0002951605,0.015647113,0.0001196412,0.0000065606678,0.0000062086656,0.00013917501,0.00002032111,0.9692491,0.000033642144,0.000002568907,0.014144213],"study_design_scores_gemma":[0.0006021437,0.0009401153,0.0031493104,0.000058068606,0.00000335152,0.0000078757685,0.0007637642,0.000030346828,0.99320024,0.0005640353,0.00048703016,0.00019370604],"about_ca_topic_score_codex":0.0012824261,"about_ca_topic_score_gemma":0.00104867,"teacher_disagreement_score":0.023951126,"about_ca_system_score_codex":0.00006186299,"about_ca_system_score_gemma":0.00001262588,"threshold_uncertainty_score":0.31779724},"labels":[],"label_agreement":null},{"id":"W4207021383","doi":"10.3168/jds.2021-20700","title":"Effect of alkalinization and ultra-high-pressure homogenization on casein micelles in raw and pasteurized skim milk","year":2022,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Novalait","keywords":"Skimmed milk; Pasteurization; Chemistry; Micelle; Casein; Chromatography; Food science; Turbidity; Homogenization (climate); Aqueous solution; Biology","score_opus":0.008569011970029012,"score_gpt":0.2261503600386651,"score_spread":0.21758134806863608,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4207021383","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99865365,0.0006311156,0.0000062825457,0.00027932538,0.0001860963,0.00018201112,0.000014652654,0.000003664923,0.00004321375],"genre_scores_gemma":[0.9998147,0.00003573127,0.00003875123,0.00003174437,0.00005094752,0.0000027438132,0.000001981476,6.2112906e-7,0.000022800554],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99861336,0.00032622393,0.00030669972,0.0001608175,0.00047272613,0.00012017003],"domain_scores_gemma":[0.9992117,0.00028241557,0.00033559836,0.000041112835,0.00006948229,0.00005968679],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002117117,0.00007504422,0.00019148602,0.00007321481,0.00021288497,0.000038428687,0.0002545697,0.000026920758,0.00002200548],"category_scores_gemma":[0.0002752934,0.000031375177,0.000025316996,0.0006637317,0.0001473233,0.0002153902,0.000069491514,0.00012827545,2.783482e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018727676,0.00004659242,0.015339247,0.000019460003,0.0000050693793,0.000012089319,0.00029648744,0.0007552548,0.9681084,0.000051206174,0.000040545896,0.0151383635],"study_design_scores_gemma":[0.0033549822,0.015703639,0.2261544,0.00030591732,0.00007103871,0.0006295429,0.0016332583,0.0022124813,0.7465997,0.00044079803,0.002441482,0.00045277565],"about_ca_topic_score_codex":0.0000809937,"about_ca_topic_score_gemma":0.000025531765,"teacher_disagreement_score":0.22150873,"about_ca_system_score_codex":0.000020621106,"about_ca_system_score_gemma":0.00001910003,"threshold_uncertainty_score":0.16373606},"labels":[],"label_agreement":null},{"id":"W4210297486","doi":"10.1021/acs.biomac.1c01512","title":"Stimulus-Responsive Nanoconjugates Derived from Phytoglycogen Nanoparticles","year":2022,"lang":"en","type":"article","venue":"Biomacromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université de Montréal; University of Toronto","funders":"","keywords":"Chemistry; Nanoparticle; Surface modification; Biophysics; Small molecule; Conjugate; Bovine serum albumin; Nanotechnology; Cytotoxicity; Nanomedicine; Combinatorial chemistry; Biochemistry; Materials science; In vitro","score_opus":0.018593740340677123,"score_gpt":0.21629816333313026,"score_spread":0.19770442299245314,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4210297486","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99579585,0.0014628976,0.0000038599314,0.00090860366,0.0002890221,0.00040704015,0.00064086856,0.00019985517,0.00029201852],"genre_scores_gemma":[0.99877936,0.0000056101544,0.00017626896,0.0003710089,0.00016512946,0.00023840374,0.00014748644,0.0000031217073,0.00011359351],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980669,0.00039789177,0.00028292122,0.00046988967,0.00038990524,0.00039251355],"domain_scores_gemma":[0.99934703,0.00021556552,0.00013629737,0.00013299982,0.000050078776,0.000118054406],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00021326536,0.00020154232,0.00022108715,0.000018387096,0.0006634673,0.00008717212,0.0005836141,0.000054093787,0.0015758106],"category_scores_gemma":[0.00006695653,0.000093315095,0.00012777322,0.00032962798,0.00009649609,0.0000780993,0.00049509655,0.00010021219,0.00020230366],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011176557,0.0000883337,0.00081057684,0.0000016805762,0.000039176546,0.000075592754,0.0001466785,0.000006231428,0.983471,0.00009565351,0.00047408475,0.014679221],"study_design_scores_gemma":[0.00024697374,0.0004090927,0.012097193,0.000008095466,0.000014891148,0.00002708795,0.0008271693,0.000060549337,0.9573359,0.0010761789,0.027585534,0.00031132097],"about_ca_topic_score_codex":0.0009468719,"about_ca_topic_score_gemma":0.00022257675,"teacher_disagreement_score":0.027111448,"about_ca_system_score_codex":0.00006257189,"about_ca_system_score_gemma":0.000017397479,"threshold_uncertainty_score":0.9993369},"labels":[],"label_agreement":null},{"id":"W4210623410","doi":"10.3390/molecules27031059","title":"Physicochemical and Functional Properties of 2S, 7S, and 11S Enriched Hemp Seed Protein Fractions","year":2022,"lang":"en","type":"article","venue":"Molecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":44,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Solubility; Chemistry; Protein isolate; Food science; In vitro; Fraction (chemistry); Yield (engineering); Chromatography; Biochemistry; Organic chemistry; Materials science","score_opus":0.024996313252529666,"score_gpt":0.19096734069817886,"score_spread":0.1659710274456492,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4210623410","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99785376,0.00090782746,0.0000069444995,0.0006370465,0.00003107306,0.00027487348,0.000022588354,0.00003089485,0.00023497026],"genre_scores_gemma":[0.9994355,0.000003882029,0.000046557874,0.000051811534,0.000061025425,0.00017426553,0.0000151105505,9.3110333e-7,0.00021090463],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99931717,0.00007246963,0.00012418302,0.00018633365,0.0001933157,0.0001065051],"domain_scores_gemma":[0.9998126,0.000020288351,0.00006277311,0.000037645394,0.000030299349,0.000036412446],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000921808,0.0000791888,0.000114486,0.000008641857,0.00021561651,0.000020338392,0.000068958165,0.000029538314,0.000056130302],"category_scores_gemma":[0.000028653307,0.00003420117,0.000029301758,0.00011045163,0.00008575928,0.00004725891,0.00015652264,0.000103515886,0.0000017296304],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003049309,0.000062125815,0.0005266963,0.00001344892,0.000011734495,7.4993227e-7,0.0000527331,0.000002886055,0.9974302,0.0003761789,0.00008158392,0.0014111643],"study_design_scores_gemma":[0.00028969455,0.0004673634,0.05558341,0.000029890343,0.000015783637,0.000039662198,0.0012049736,0.0001984364,0.93193734,0.0012202103,0.008740287,0.00027296468],"about_ca_topic_score_codex":0.00015287379,"about_ca_topic_score_gemma":0.000015736563,"teacher_disagreement_score":0.06549288,"about_ca_system_score_codex":0.000014491341,"about_ca_system_score_gemma":0.0000068531012,"threshold_uncertainty_score":0.16583696},"labels":[],"label_agreement":null},{"id":"W4211167464","doi":"10.1021/acsnano.1c08244","title":"Controlled Nutrient Delivery through a pH-Responsive Wood Vehicle","year":2022,"lang":"en","type":"article","venue":"ACS Nano","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":43,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Chinese Academy of Agricultural Sciences","keywords":"Nutrient; Controlled release; Probiotic; Materials science; Biomass (ecology); Biocompatible material; Environmental science; Pulp and paper industry; Chemistry; Nanotechnology; Biology; Biomedical engineering; Agronomy; Medicine","score_opus":0.022360282068763594,"score_gpt":0.22024161957555302,"score_spread":0.19788133750678943,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4211167464","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9930105,0.0015387635,0.000001684468,0.0017279997,0.00036418322,0.00078630104,0.000065799635,0.00009737659,0.002407362],"genre_scores_gemma":[0.9970065,0.000026436603,0.000018284605,0.0009197034,0.00018778803,0.00042394974,0.000015743473,0.0000012875728,0.0014003208],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9983683,0.00035199666,0.00026661486,0.0003003938,0.00040655935,0.0003061388],"domain_scores_gemma":[0.9993334,0.00030195556,0.00013856367,0.00010305164,0.000069325215,0.000053713917],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039051013,0.00013087183,0.00028476972,0.000010924146,0.00055253087,0.000044040546,0.00044305314,0.00005148317,0.0006867019],"category_scores_gemma":[0.00009959914,0.000051345352,0.00013986859,0.00035458885,0.000038736605,0.00010691367,0.00032267915,0.00015041626,0.00014119425],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008694984,0.00021126521,0.00022130733,0.0000028689235,0.000047360074,0.000029509278,0.00034880138,0.000013010206,0.9865826,0.0014543813,0.0044923956,0.0057270504],"study_design_scores_gemma":[0.006725156,0.0033660133,0.0022840493,0.00003508749,0.000055841607,0.00007572383,0.004830842,0.000097456425,0.18711282,0.0050752703,0.78957886,0.0007629067],"about_ca_topic_score_codex":0.00030213193,"about_ca_topic_score_gemma":0.000045435736,"teacher_disagreement_score":0.7994697,"about_ca_system_score_codex":0.00009027537,"about_ca_system_score_gemma":0.000019601264,"threshold_uncertainty_score":0.7518904},"labels":[],"label_agreement":null},{"id":"W4213059151","doi":"10.1016/j.foodchem.2022.132499","title":"Transformation of hempseed (Cannabis sativa L.) oil cake proteome, structure and functionality after extrusion","year":2022,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Department of Environment and Conservation","funders":"","keywords":"Chemistry; Food science; Differential scanning calorimetry; Extrusion; Proteome; Chromatography; Biochemistry; Materials science","score_opus":0.010978810339321798,"score_gpt":0.19029187044401688,"score_spread":0.17931306010469508,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4213059151","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972736,0.00020989531,9.782405e-7,0.0005260195,0.000053900436,0.00013436767,0.0005980183,0.000028914374,0.0011742647],"genre_scores_gemma":[0.999022,0.000002111755,0.000017157632,0.000025134666,0.00009875354,0.00013701421,0.00011740841,9.1817725e-7,0.00057951827],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991354,0.000040995383,0.00021379271,0.00018945176,0.00029673538,0.00012364234],"domain_scores_gemma":[0.99973273,0.000012274636,0.00010763182,0.00006005352,0.00004072582,0.000046561556],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00012240426,0.00010148158,0.00012645373,0.0000041584626,0.00015932719,0.000013706301,0.00012116119,0.00006989627,0.0014888145],"category_scores_gemma":[0.000013705037,0.000047406385,0.000048263744,0.00014167858,0.000041559215,0.00006697,0.00008231953,0.0001455438,4.464246e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009000081,0.00002649537,0.00049743877,0.00011874817,0.00001116425,4.6561706e-7,0.0001727353,0.000005339072,0.98875207,0.0000062297586,0.00006690299,0.010252417],"study_design_scores_gemma":[0.00029331128,0.0003287768,0.015865497,0.000025687172,0.000011328071,0.000042479307,0.0007595256,0.000027438193,0.95077753,0.0004185024,0.03122312,0.00022682075],"about_ca_topic_score_codex":0.00006454102,"about_ca_topic_score_gemma":0.000038575374,"teacher_disagreement_score":0.037974548,"about_ca_system_score_codex":0.000041738444,"about_ca_system_score_gemma":0.000010620836,"threshold_uncertainty_score":0.999424},"labels":[],"label_agreement":null},{"id":"W4213062174","doi":"10.1016/j.foodres.2022.111028","title":"Pre-treatment by combining atmospheric cold plasma and pH-shifting to prepare pea protein concentrate powders with improved gelling properties","year":2022,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":91,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Pea protein; Chemistry; Soy protein; Denaturation (fissile materials); Ingredient; Chemical engineering; Chromatography; Suspension (topology); Spray drying; Texture (cosmology); Freeze-drying; Food science; Nuclear chemistry","score_opus":0.05338189659846063,"score_gpt":0.27487190765881236,"score_spread":0.22149001106035174,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4213062174","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99513525,0.00034500894,0.000009624689,0.0015434583,0.00010050358,0.0019055947,0.00013881168,0.00006779048,0.0007539317],"genre_scores_gemma":[0.996132,0.0000083488285,0.00020009303,0.000036501126,0.00011737667,0.001614566,0.000046506826,0.000004089981,0.0018405057],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99764824,0.00029539308,0.00022547608,0.0004835372,0.0008871682,0.00046017885],"domain_scores_gemma":[0.9993887,0.00010254135,0.00008823339,0.00006965131,0.00019546137,0.00015542048],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006558923,0.00015286708,0.00015009915,0.000011796529,0.0007364323,0.0002625028,0.0004531945,0.000036135614,0.00013843819],"category_scores_gemma":[0.000070044356,0.00006629288,0.000032166743,0.00026923037,0.00009782957,0.00016521805,0.00039957472,0.00022584498,0.0000046764676],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007528655,0.00024950833,0.001787051,0.00002027071,0.00017800153,0.000010669724,0.001587258,0.0005271118,0.9861729,0.0005199772,0.0006013324,0.0075930306],"study_design_scores_gemma":[0.003554667,0.04433881,0.00084994384,0.00056113495,0.00002017428,0.00009320244,0.021297924,0.06298453,0.64251655,0.00033144373,0.22216737,0.0012842183],"about_ca_topic_score_codex":0.00076625694,"about_ca_topic_score_gemma":0.00045328523,"teacher_disagreement_score":0.34365633,"about_ca_system_score_codex":0.00036389564,"about_ca_system_score_gemma":0.000056196055,"threshold_uncertainty_score":0.5664117},"labels":[],"label_agreement":null},{"id":"W4213080899","doi":"10.3390/gels8020135","title":"Maillard-Type Protein–Polysaccharide Conjugates and Electrostatic Protein–Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications","year":2022,"lang":"en","type":"review","venue":"Gels","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":97,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"","keywords":"Emulsion; Chemistry; Bioavailability; Polysaccharide; Conjugate; Drug delivery; Ingredient; Active ingredient; Biochemistry; Food science; Organic chemistry; Biology","score_opus":0.05516210768021891,"score_gpt":0.2768946425955288,"score_spread":0.22173253491530992,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4213080899","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.02571564,0.9600883,0.000033107837,0.00011999653,0.000076088385,0.012300335,0.0014430947,0.0001611073,0.00006234829],"genre_scores_gemma":[0.018810604,0.9638344,0.00042459782,0.00013506209,0.00047719767,0.015162978,0.00083272386,0.000024771885,0.00029767936],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9974328,0.00024351492,0.00074409123,0.0007259476,0.0003360959,0.0005175121],"domain_scores_gemma":[0.998375,0.00041602988,0.00069749577,0.00018182816,0.0001702611,0.0001593954],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0004735626,0.0004995657,0.0010367563,0.00008242992,0.0007978441,0.00024727162,0.00045947407,0.00024750203,0.00007993477],"category_scores_gemma":[0.00017338344,0.00024704504,0.00018107628,0.0005077456,0.00015429956,0.00030173978,0.00030781125,0.00033152165,0.000028056329],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004935296,0.00007655024,0.000006982198,0.004211891,0.0002740662,0.0000016595164,0.000116703195,1.4561319e-7,0.023768615,0.0026282815,0.00014455487,0.9687212],"study_design_scores_gemma":[0.00018226716,0.0012999981,0.000008113942,0.0011364191,0.00024354237,0.00007418607,0.0002636397,0.000008448166,0.0022447985,0.0039937636,0.9899678,0.0005770269],"about_ca_topic_score_codex":0.00017085377,"about_ca_topic_score_gemma":0.00015403748,"teacher_disagreement_score":0.9898232,"about_ca_system_score_codex":0.00015198327,"about_ca_system_score_gemma":0.00009081655,"threshold_uncertainty_score":0.99999815},"labels":[],"label_agreement":null},{"id":"W4213292393","doi":"10.1111/ijfs.15608","title":"Physicochemical and functional properties of albumin, globulin and glutelin fractions of green lentil seed","year":2022,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":55,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Glutelin; Chemistry; Emulsion; Albumin; Solubility; Globulin; Chromatography; Storage protein; Fraction (chemistry); Food science; Biochemistry; Organic chemistry","score_opus":0.027138097291059194,"score_gpt":0.23382774443413906,"score_spread":0.20668964714307986,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4213292393","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99529237,0.00071125367,0.000026744357,0.003490424,0.00032077704,0.00007183339,0.000031892592,0.000009942207,0.000044777902],"genre_scores_gemma":[0.9997509,0.000022168293,0.000081338956,0.000031651893,0.000082454266,0.000006173366,9.1914194e-7,6.0959246e-7,0.000023781671],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99865913,0.000027438085,0.00037608098,0.00015503008,0.0006692014,0.00011309166],"domain_scores_gemma":[0.9989333,0.000033471046,0.00044546076,0.000042871106,0.00050698535,0.00003791366],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044565837,0.000069044276,0.00016918751,0.00018746153,0.00013654467,0.000017208675,0.00056356203,0.0000449797,0.000029694367],"category_scores_gemma":[0.00014231914,0.000033792065,0.00004862861,0.00050828786,0.0007943479,0.00020524932,0.00039763207,0.00020512378,3.7035804e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006708931,0.00009888441,0.0039564073,0.0000031086909,0.000033472304,0.0000018173396,0.00005793347,0.000019737634,0.98396736,0.0010545555,0.000018891767,0.010720709],"study_design_scores_gemma":[0.0004046562,0.0016815183,0.02078968,0.00006149647,0.000017253227,0.0009728283,0.0021627694,0.00021271246,0.9655595,0.005919331,0.0020956201,0.00012268107],"about_ca_topic_score_codex":0.00007053161,"about_ca_topic_score_gemma":0.00002164423,"teacher_disagreement_score":0.018407939,"about_ca_system_score_codex":0.000056186793,"about_ca_system_score_gemma":0.00005790028,"threshold_uncertainty_score":0.29268077},"labels":[],"label_agreement":null},{"id":"W4213387504","doi":"10.1002/cche.10532","title":"Techno‐functional and nutritional properties of full‐bran and low‐bran canaryseed flour, and the effect of solvent‐de‐oiling on the proteins of low‐bran flour and isolates","year":2022,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Saskatchewan; Saskatchewan Polytechnic","funders":"Foundation for Food and Agriculture Research","keywords":"Chemistry; Food science; Bran; Starch; Fractionation; Emulsion; Oleic acid; Raw material; Chromatography; Biochemistry; Organic chemistry","score_opus":0.009985465404261916,"score_gpt":0.16851034865560294,"score_spread":0.158524883251341,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4213387504","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966594,0.0015414747,8.569647e-7,0.00093538896,0.000017087155,0.00056854216,0.00010043774,0.000014119259,0.00016271531],"genre_scores_gemma":[0.99965817,0.00004101516,0.0000074418617,0.000017747041,0.00008006979,0.00013584814,0.00001459696,0.0000022114573,0.00004290569],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990107,0.00010391092,0.0002528023,0.00023370906,0.00024326846,0.00015561418],"domain_scores_gemma":[0.999406,0.00025917173,0.00016231302,0.0000803033,0.000042626252,0.0000496038],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00058836275,0.00014978941,0.00027255868,0.000009739125,0.0003187841,0.00002333004,0.00016173793,0.00007812189,0.000051422227],"category_scores_gemma":[0.00009702277,0.00005379944,0.00005454243,0.00011605888,0.0005726787,0.000036533474,0.00017817509,0.00021362847,6.99768e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007257859,0.000046493627,0.0027004648,0.0006147554,0.000040624695,7.6950846e-7,0.0001338823,0.0000084575595,0.9948634,0.000061296465,0.000032331285,0.0007717381],"study_design_scores_gemma":[0.0012857607,0.0007299,0.0048977956,0.00036072408,0.00003270974,0.00011776542,0.0012246622,0.0008017677,0.98981744,0.00050888874,0.0000646382,0.00015792523],"about_ca_topic_score_codex":0.0005205827,"about_ca_topic_score_gemma":0.000050361286,"teacher_disagreement_score":0.0050459383,"about_ca_system_score_codex":0.000020612575,"about_ca_system_score_gemma":0.000019058332,"threshold_uncertainty_score":0.24518618},"labels":[],"label_agreement":null},{"id":"W4214495316","doi":"10.1007/s11483-021-09714-7","title":"Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream","year":2022,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Globules of fat; Food science; Soy protein; Chemistry; Pea protein; Hydrolysate; Monoglyceride; Rheology; Chromatography; Materials science; Milk fat; Hydrolysis; Biochemistry; Fatty acid","score_opus":0.015322505307911028,"score_gpt":0.17906446327816353,"score_spread":0.1637419579702525,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4214495316","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978809,0.0006861035,0.0000010056035,0.0001952832,0.00009571786,0.0010099395,0.000039774368,0.000041506268,0.00004978739],"genre_scores_gemma":[0.9996601,0.000029594008,0.000031173357,0.00003409882,0.00007384115,0.00013144239,0.0000073599526,0.0000025042423,0.000029891944],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987617,0.00016400716,0.00025735746,0.0003076115,0.00029848394,0.00021081834],"domain_scores_gemma":[0.9994852,0.00009535075,0.00022842534,0.00009346868,0.000041673997,0.000055865283],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014346123,0.00017287974,0.00032619704,0.000017108663,0.00022200675,0.000026174304,0.00023616549,0.000054680666,0.0000041158305],"category_scores_gemma":[0.000056200053,0.00007734992,0.0000580684,0.00027111932,0.00015159464,0.00008658806,0.00028693172,0.00013486046,0.0000013223818],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013040539,0.0002968545,0.0006361975,0.00029953182,0.00002813345,0.0000010056858,0.00025128736,0.0000035713358,0.99182785,0.00019130467,0.000009397589,0.006324445],"study_design_scores_gemma":[0.00030791835,0.005672018,0.0026803222,0.0003137834,0.000015699272,0.0000025168267,0.0002939712,0.0001170793,0.98974097,0.00059451343,0.000072904906,0.00018832088],"about_ca_topic_score_codex":0.00017999462,"about_ca_topic_score_gemma":0.000031751864,"teacher_disagreement_score":0.006136124,"about_ca_system_score_codex":0.000022469845,"about_ca_system_score_gemma":0.000007211515,"threshold_uncertainty_score":0.31542382},"labels":[],"label_agreement":null},{"id":"W4214558554","doi":"10.3390/membranes12030270","title":"Functional Properties of Casein and Caseinate Produced by Electrodialysis with Bipolar Membrane Coupled to an Ultrafiltration Module","year":2022,"lang":"en","type":"article","venue":"Membranes","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Université Laval","keywords":"Electrodialysis; Ultrafiltration (renal); Chemistry; Casein; Chromatography; Solubility; Membrane; Chemical engineering; Food science; Organic chemistry","score_opus":0.019878789702073293,"score_gpt":0.18518890258539036,"score_spread":0.16531011288331707,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4214558554","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975174,0.00081751845,0.0000041011504,0.00088734,0.000048071295,0.0005847559,0.00006993684,0.000058143567,0.000012702784],"genre_scores_gemma":[0.9991965,0.000009387217,0.000017931678,0.0000816365,0.00008336963,0.00024540912,0.000095484276,0.0000024069702,0.0002678706],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99863374,0.00018680173,0.00021106901,0.00037285942,0.0003936808,0.00020184235],"domain_scores_gemma":[0.9996129,0.000027340368,0.00009519738,0.00009268849,0.00008946712,0.00008240623],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040190906,0.00013979248,0.00022166703,0.000028437398,0.00037024354,0.000040200302,0.00014693392,0.000031746837,0.0001682201],"category_scores_gemma":[0.000032998672,0.000057150737,0.000030136942,0.00040483402,0.000048250186,0.00016123457,0.000037580103,0.00009129226,0.0000025823622],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00029190752,0.00010833647,0.00040291098,0.00003508503,0.000026156527,0.000003137219,0.00019101097,0.00045128577,0.99713415,0.00001993924,0.000047633846,0.0012884376],"study_design_scores_gemma":[0.0001942929,0.0013939993,0.000964095,0.0000081777125,0.000023808954,0.0000658547,0.00040423824,0.00066257664,0.9933781,0.000005952145,0.0027120123,0.00018691334],"about_ca_topic_score_codex":0.00181805,"about_ca_topic_score_gemma":0.0007385371,"teacher_disagreement_score":0.0037560798,"about_ca_system_score_codex":0.000029196814,"about_ca_system_score_gemma":0.000016645183,"threshold_uncertainty_score":0.28476515},"labels":[],"label_agreement":null},{"id":"W4220709016","doi":"10.3390/molecules27061941","title":"Curcumin–Induced Stabilization of Protein–Based Nano-Delivery Vehicles Reduces Disruption of Zwitterionic Giant Unilamellar Vesicles","year":2022,"lang":"en","type":"article","venue":"Molecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada; University of Ottawa","keywords":"Curcumin; Chitosan; Vesicle; Chemistry; Calcein; Biophysics; Nanoparticle; Membrane; Biochemistry; Nanotechnology; Materials science; Biology","score_opus":0.023590171910611416,"score_gpt":0.21808424297083018,"score_spread":0.19449407106021877,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4220709016","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982891,0.00047124893,0.000031200325,0.00034576977,0.000073127725,0.0005995049,0.000078736106,0.00003891555,0.000072382565],"genre_scores_gemma":[0.99961585,0.0000055000755,0.000105551386,0.000026331712,0.000035096946,0.00010787678,0.00007472507,0.000002776681,0.000026290734],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99830025,0.0003594021,0.00041770263,0.0002766312,0.00045944948,0.00018658326],"domain_scores_gemma":[0.9993142,0.000057677364,0.00036581006,0.000116555384,0.00010537024,0.000040378458],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035090835,0.00013751524,0.00023020877,0.000035294495,0.00019738227,0.000018469995,0.00033023267,0.000059839822,0.00013092559],"category_scores_gemma":[0.000047733127,0.000069251524,0.00010232776,0.0003998332,0.000088580375,0.00007919551,0.00013755742,0.00008828208,0.0000026283137],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006200659,0.00015543925,0.00025750478,0.000043462845,0.000011066476,0.0000020524867,0.00012162901,0.00020069967,0.9859312,0.0002464545,0.000011421111,0.012957051],"study_design_scores_gemma":[0.00014244525,0.0007518758,0.004740884,0.00006296634,0.000010545815,0.0000019330023,0.00081457087,0.00053213094,0.9921088,0.00020897004,0.0004799055,0.00014493859],"about_ca_topic_score_codex":0.00025607948,"about_ca_topic_score_gemma":0.0000298409,"teacher_disagreement_score":0.012812112,"about_ca_system_score_codex":0.000055781362,"about_ca_system_score_gemma":0.00003338847,"threshold_uncertainty_score":0.28239954},"labels":[],"label_agreement":null},{"id":"W4220908615","doi":"10.1111/jfbc.14127","title":"A review on the techno‐functional, biological, and health‐promoting properties of hempseed‐derived proteins and peptides","year":2022,"lang":"en","type":"review","venue":"Journal of Food Biochemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"","keywords":"Nutraceutical; Biotechnology; Malnutrition; Population; Biology; Medicine; Food science; Environmental health","score_opus":0.2201279953846866,"score_gpt":0.29483249964655023,"score_spread":0.07470450426186362,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4220908615","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.04022801,0.9571789,1.02412876e-7,0.0014782165,0.00004694012,0.0009891888,0.00004069912,0.000010805769,0.000027169568],"genre_scores_gemma":[0.029725391,0.96972764,0.000019368834,0.00016436825,0.00022643345,0.000109320084,0.000009131475,0.0000029507319,0.000015387997],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99775314,0.00025801008,0.0011057105,0.00030151271,0.00037383114,0.00020777748],"domain_scores_gemma":[0.9973023,0.00018369328,0.002191382,0.00012383237,0.00010126629,0.00009750881],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001741092,0.00032218377,0.0013149789,0.000022006552,0.0002793827,0.0000437241,0.00046105278,0.00018859083,0.00007635896],"category_scores_gemma":[0.0005564221,0.000090045214,0.00034795896,0.0002846154,0.00021716511,0.000036765796,0.000254887,0.00067412946,6.5684515e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001758935,0.00014373766,0.00000446925,0.03609347,0.00021936595,0.0000040366667,0.000028368417,3.0325502e-8,0.06444461,0.00000871925,0.0006061262,0.89842945],"study_design_scores_gemma":[0.00013911883,0.004530409,0.0000105330155,0.17751987,0.00019176115,0.0023620753,0.00040657897,3.2866572e-7,0.02507523,0.00007385025,0.7892047,0.00048551982],"about_ca_topic_score_codex":0.000005730682,"about_ca_topic_score_gemma":0.0000010110749,"teacher_disagreement_score":0.897944,"about_ca_system_score_codex":0.00008176012,"about_ca_system_score_gemma":0.000118735355,"threshold_uncertainty_score":0.36719373},"labels":[],"label_agreement":null},{"id":"W4220970789","doi":"10.3389/fnut.2022.852225","title":"Physicochemical and Functional Properties of Membrane-Fractionated Heat-Induced Pea Protein Aggregates","year":2022,"lang":"en","type":"article","venue":"Frontiers in Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":45,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Chromatography; Solubility; Pea protein; Aqueous solution; Denaturation (fissile materials); Membrane; Water holding capacity; Protein aggregation; Biochemistry; Food science; Nuclear chemistry; Organic chemistry","score_opus":0.023154779042671415,"score_gpt":0.1881319228212315,"score_spread":0.1649771437785601,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4220970789","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99561894,0.00275828,0.000005707604,0.00051312585,0.00029533557,0.0006511264,0.000029584604,0.000036868474,0.000091034184],"genre_scores_gemma":[0.99902004,0.000056719527,0.000119651835,0.000022449402,0.00012455444,0.0005272544,0.00007519522,0.0000012413024,0.00005289253],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99904156,0.00012907069,0.00020558391,0.00022064433,0.00026548753,0.00013766317],"domain_scores_gemma":[0.9998014,0.000013970967,0.00007117953,0.00003856995,0.000045129804,0.000029772886],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017204612,0.00009099419,0.00017292995,0.00003436469,0.00015501247,0.000015037494,0.0000912054,0.000053791264,0.00004356412],"category_scores_gemma":[0.000021203461,0.000047003214,0.00004266964,0.0002747094,0.0000531495,0.00016221392,0.00006503408,0.00016723033,7.140034e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021245,0.00026830327,0.00045847023,0.000099497,0.00001056436,0.0000011414946,0.0000426085,0.000011969435,0.9955189,0.00006474174,0.0006150088,0.002696305],"study_design_scores_gemma":[0.00082465913,0.0004365857,0.0013260165,0.00027600006,0.0000076091883,0.000021267719,0.0024445727,0.0015110835,0.9861789,0.0030215073,0.0037171964,0.00023460577],"about_ca_topic_score_codex":0.0002128811,"about_ca_topic_score_gemma":0.000013836793,"teacher_disagreement_score":0.009340044,"about_ca_system_score_codex":0.00008477173,"about_ca_system_score_gemma":0.000008150252,"threshold_uncertainty_score":0.19167355},"labels":[],"label_agreement":null},{"id":"W4221056606","doi":"10.1016/b978-0-12-822858-6.00005-4","title":"Lipid-based nanostructures in food applications","year":2022,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; Cargill (Canada)","funders":"","keywords":"Nanotechnology; Nutraceutical; Food industry; Food processing; Nanostructure; Biochemical engineering; Engineering; Materials science; Chemistry; Food science","score_opus":0.02104224616038351,"score_gpt":0.2147626001393041,"score_spread":0.1937203539789206,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4221056606","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0007600725,0.0010944724,2.2599941e-7,0.0001994686,0.000250583,0.0016597722,0.000339511,0.00010667444,0.9955892],"genre_scores_gemma":[0.105401464,0.000023623084,0.00007355068,0.00064401806,0.0010501493,0.0015235187,0.00032054284,0.0000113447895,0.8909518],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9982794,0.00006181237,0.00043725228,0.0005459621,0.00039665223,0.00027889942],"domain_scores_gemma":[0.9992984,0.00011194539,0.00025106253,0.00021539124,0.000037892656,0.00008529104],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00021324023,0.00032811702,0.00039977656,0.000046163517,0.00021028497,0.00004505875,0.0006591205,0.00029262647,0.001827516],"category_scores_gemma":[0.00000972652,0.00014537321,0.0002119607,0.000038716014,0.0000823048,0.000022605991,0.00018286849,0.00050790934,0.00008364387],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000008355907,0.000009171064,0.000016087019,0.000025803472,0.000017432041,0.0000043677755,0.00001768114,0.0000019411482,0.0018710742,0.008609671,0.00006487746,0.98935354],"study_design_scores_gemma":[0.000090177535,0.00022345356,0.000098200915,0.00006326825,0.000010396073,0.000005159845,0.000006154935,0.0000012031849,0.00024033854,0.007917942,0.9910018,0.00034193104],"about_ca_topic_score_codex":0.0000072061275,"about_ca_topic_score_gemma":0.001045371,"teacher_disagreement_score":0.9909369,"about_ca_system_score_codex":0.00012960052,"about_ca_system_score_gemma":0.00003888051,"threshold_uncertainty_score":0.99908495},"labels":[],"label_agreement":null},{"id":"W4221077100","doi":"10.1002/aocs.12581","title":"Chemical and functional characterization of major protein fractions extracted from nontoxic <i>Jatropha curcas</i> byproduct meals","year":2022,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"Consejo Nacional de Ciencia y Tecnología; Instituto Politécnico Nacional","keywords":"Glutelin; Jatropha curcas; Chemistry; Food science; Jatropha; Globulin; Emulsion; Fraction (chemistry); Albumin; Storage protein; Chromatography; Biochemistry; Botany; Biology; Biodiesel","score_opus":0.012097850752848981,"score_gpt":0.1993248565236692,"score_spread":0.18722700577082024,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4221077100","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99675304,0.00015399617,0.0000051653506,0.0026337006,0.0001542742,0.00009267405,0.0001406437,0.000013045135,0.000053439948],"genre_scores_gemma":[0.9985588,0.000033755652,0.0002011222,0.00023610692,0.0006496119,0.000024176312,0.000027325157,0.0000026613006,0.00026640898],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99846566,0.00013213795,0.00045551796,0.00020137761,0.0005891572,0.00015617689],"domain_scores_gemma":[0.99806803,0.00009331142,0.0014890485,0.00010608734,0.00016712655,0.0000763809],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003834468,0.00012975631,0.0003143048,0.000005917727,0.0002697709,0.000027260287,0.00033898526,0.00004205704,0.0001639852],"category_scores_gemma":[0.000101735364,0.000056080225,0.0003015036,0.00037838283,0.00021554426,0.00012048132,0.00017844816,0.00044430693,6.68622e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000096164265,0.00010690452,0.00087005005,0.00000995769,0.00008081827,7.429774e-7,0.00012716459,0.0000018412479,0.9924581,0.0000021402013,0.00042337397,0.0058227577],"study_design_scores_gemma":[0.00033946123,0.00015531233,0.034098912,0.0000383677,0.00006031066,0.000110304965,0.00079441397,0.000029313605,0.95534146,0.00006563997,0.0087906,0.00017589988],"about_ca_topic_score_codex":0.0001650645,"about_ca_topic_score_gemma":0.000002480475,"teacher_disagreement_score":0.03711662,"about_ca_system_score_codex":0.000144016,"about_ca_system_score_gemma":0.000046576268,"threshold_uncertainty_score":0.22868852},"labels":[],"label_agreement":null},{"id":"W4221114621","doi":"10.1016/j.foodhyd.2022.107640","title":"Mapping of β-lactoglobulin − mucin interactions in an in vitro astringency model: Phase compatibility, adsorption mechanism and thermodynamic analysis","year":2022,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of New Brunswick","funders":"","keywords":"Chemistry; Mucin; Adsorption; Flocculation; Beta-lactoglobulin; Chromatography; Crystallography; Analytical Chemistry (journal); Physical chemistry; Whey protein; Biochemistry; Organic chemistry","score_opus":0.04335908443202217,"score_gpt":0.28246026829005744,"score_spread":0.23910118385803528,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4221114621","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99835646,0.000042812106,0.00039130347,0.00006787806,0.00004404479,0.0007623206,0.00019747771,0.000033528053,0.00010418854],"genre_scores_gemma":[0.99942374,0.0000020292093,0.00014845264,0.000015401212,0.000017964865,0.00026819183,0.00010973538,0.0000016850294,0.0000127792155],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99833685,0.00031604207,0.0004890435,0.000394392,0.0002479151,0.00021576168],"domain_scores_gemma":[0.99956036,0.000057339577,0.00018148909,0.00011680162,0.000025574065,0.0000584384],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006027305,0.00013733358,0.00034889442,0.00020220016,0.00010741683,0.000022565453,0.0002671838,0.000042708714,0.000100465426],"category_scores_gemma":[0.000014740046,0.000079847254,0.00009645123,0.0014598791,0.000023991963,0.00018009525,0.00019800419,0.00023257628,7.018222e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000119964265,0.00057230267,0.0033010652,0.000009007757,0.000038360144,0.0000011075391,0.00072069804,0.0067396234,0.9846038,0.00018260369,3.6624246e-7,0.0037110534],"study_design_scores_gemma":[0.0007757912,0.0010857203,0.012753943,0.000016255633,0.000032098178,0.0000038308513,0.0021369404,0.96138924,0.016655775,0.004898018,0.00001481751,0.00023754839],"about_ca_topic_score_codex":0.0008886481,"about_ca_topic_score_gemma":0.0100656515,"teacher_disagreement_score":0.9679481,"about_ca_system_score_codex":0.00017628836,"about_ca_system_score_gemma":0.000012544906,"threshold_uncertainty_score":0.56168693},"labels":[],"label_agreement":null},{"id":"W4221134682","doi":"10.1016/j.foodhyd.2022.107670","title":"Contribution of protein microgels, protein molecules, and polysaccharides to the emulsifying behaviors of core/shell whey protein-alginate microgel systems","year":2022,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":42,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Biopolymer; Emulsion; Chemical engineering; Whey protein; Flocculation; Chemistry; Adsorption; Polysaccharide; Whey protein isolate; Coalescence (physics); Protein adsorption; Oil droplet; Rheology; Molecule; Chromatography; Materials science; Polymer; Organic chemistry","score_opus":0.018564296001993802,"score_gpt":0.2216526153508302,"score_spread":0.2030883193488364,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4221134682","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9840914,0.0023630688,0.000029667845,0.0005139616,0.00010749508,0.012077726,0.0006910473,0.000076793025,0.000048837985],"genre_scores_gemma":[0.99402434,0.0000020250445,0.00010059039,0.000033445835,0.00008356175,0.0053593544,0.00004322944,0.000008261687,0.0003451973],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99681944,0.00044162886,0.0008611204,0.000590347,0.00073352107,0.00055393844],"domain_scores_gemma":[0.9986328,0.000043659515,0.00065297016,0.0002710489,0.000243945,0.0001555882],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012128917,0.00034234198,0.00059779134,0.00007595909,0.00060812203,0.000081906925,0.00085958897,0.00014261606,0.000037424856],"category_scores_gemma":[0.000111514666,0.00016239463,0.00017226118,0.00082792726,0.00014949315,0.00011440878,0.00064042135,0.00033978315,0.0000068446634],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015507429,0.00018053954,0.00055565266,0.00010703655,0.0000547141,0.00000423816,0.00024672737,0.000047096797,0.99637806,0.0011268713,0.0000434805,0.001100528],"study_design_scores_gemma":[0.000532792,0.0037701277,0.0006471202,0.00027842209,0.000039191807,0.00004121997,0.0011616882,0.00014357295,0.9851591,0.00024345657,0.007582622,0.000400692],"about_ca_topic_score_codex":0.0017145049,"about_ca_topic_score_gemma":0.00023644094,"teacher_disagreement_score":0.011218946,"about_ca_system_score_codex":0.00013975315,"about_ca_system_score_gemma":0.000049407205,"threshold_uncertainty_score":0.6622261},"labels":[],"label_agreement":null},{"id":"W4223562625","doi":"10.1002/jsfa.11916","title":"<scp>UHPLC‐Q‐Orbitrap</scp>‐based untargeted lipidomics reveals the variation of yolk lipids during egg storage","year":2022,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; 3M (Canada)","funders":"","keywords":"Yolk; Lipidomics; Food science; Phosphatidylcholine; Lipidome; Lipolysis; Biology; Biochemistry; Chemistry; Phospholipid; Membrane; Adipose tissue","score_opus":0.011801486147953288,"score_gpt":0.19543877099716686,"score_spread":0.18363728484921357,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4223562625","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967199,0.00060952816,0.0000025814188,0.001505348,0.0007148809,0.00027774464,0.000056567365,0.000007210425,0.00010626122],"genre_scores_gemma":[0.9993336,0.00001911428,0.00007379763,0.000070662776,0.00037705936,0.000005513292,0.000001128753,9.802084e-7,0.00011815211],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976782,0.0002785904,0.0005529081,0.00018957173,0.0010531703,0.0002475382],"domain_scores_gemma":[0.99797034,0.00020714005,0.0013005649,0.000118952936,0.00031631198,0.00008667453],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018262297,0.00014162756,0.0002927213,0.000038183538,0.00089914165,0.00007264088,0.0013300118,0.00006218479,0.00001453039],"category_scores_gemma":[0.0003513517,0.000037936727,0.00022005322,0.0013113054,0.00026750716,0.000256816,0.0002758915,0.00040530122,2.476844e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000015515394,0.00007635776,0.0003439949,0.000017338047,0.000019953412,6.1747636e-7,0.0005069785,0.00086003274,0.99733335,0.00016717911,0.0005028952,0.00015579011],"study_design_scores_gemma":[0.0007545137,0.0022132571,0.28967863,0.00021718269,0.000092516166,0.0002747757,0.0066123214,0.00023193377,0.69644266,0.0013795407,0.0019291411,0.00017350525],"about_ca_topic_score_codex":0.000020720849,"about_ca_topic_score_gemma":0.000011341352,"teacher_disagreement_score":0.30089065,"about_ca_system_score_codex":0.00007327052,"about_ca_system_score_gemma":0.000060795184,"threshold_uncertainty_score":0.69155616},"labels":[],"label_agreement":null},{"id":"W4223950457","doi":"10.1002/cche.10552","title":"Effect of particle size, flour:water ratio and type of pulse on the physicochemical and functional properties of wet protein extraction","year":2022,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian International Grains Institute; University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Extraction (chemistry); Particle size; Water extraction; Isoelectric point; Food science; Protein purification; Chromatography; Biochemistry","score_opus":0.024421477321541298,"score_gpt":0.2139664532537209,"score_spread":0.18954497593217962,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4223950457","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992869,0.000078768084,6.1471916e-8,0.00016977084,0.0000131286315,0.00019095332,0.000009608053,0.000005770312,0.00024503877],"genre_scores_gemma":[0.999672,0.0000012130788,7.2725265e-7,0.0000044237645,0.000048916183,0.000054003223,0.0000061198166,6.5575824e-7,0.00021197485],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994854,0.00006440007,0.00012372399,0.000105880245,0.00015214256,0.00006847317],"domain_scores_gemma":[0.9997589,0.00008329174,0.00006675386,0.00004308807,0.000029876472,0.000018090574],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021446845,0.00005824751,0.00010754744,0.0000010933976,0.000065243046,0.00000529946,0.00005408859,0.000028072984,0.00020976723],"category_scores_gemma":[0.00006180586,0.000018596511,0.000023938106,0.000047787504,0.000091564856,0.000023487308,0.00006343416,0.00008010934,4.3488808e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00033518352,0.00004480866,0.00059004204,0.000106151165,0.000009586652,1.4563203e-7,0.000038995917,0.0000032138187,0.9978833,0.0000126189925,0.000026624055,0.0009493364],"study_design_scores_gemma":[0.00010808061,0.000358515,0.0016485325,0.000021526936,0.0000064792416,0.000004556258,0.00009973282,0.000053575888,0.99758,0.000024774183,0.00005689816,0.000037311645],"about_ca_topic_score_codex":0.00004624517,"about_ca_topic_score_gemma":0.0000010347075,"teacher_disagreement_score":0.0010584905,"about_ca_system_score_codex":0.0000094835805,"about_ca_system_score_gemma":0.0000039714373,"threshold_uncertainty_score":0.2296804},"labels":[],"label_agreement":null},{"id":"W4224234435","doi":"10.1002/jsfa.11943","title":"Application of <scp><i>γ</i>‐cyclodextrin</scp>‐lysozyme as host materials for encapsulation of curcumin: characterization, stability, and controlled release properties","year":2022,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"First Nations Health and Social Secretariat of Manitoba","funders":"Fundamental Research Funds for the Central Universities","keywords":"Curcumin; Fourier transform infrared spectroscopy; Hydrogen bond; Chemistry; Lysozyme; Nanoparticle; Nuclear chemistry; Cyclodextrin; Hydrophobic effect; Molecule; Chemical engineering; Organic chemistry; Materials science; Nanotechnology; Biochemistry","score_opus":0.01476641191848465,"score_gpt":0.2010615650689975,"score_spread":0.18629515315051284,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4224234435","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979136,0.00037447514,0.000014480464,0.00057434104,0.00013479743,0.00083282095,0.00012903531,0.0000031785346,0.000023277544],"genre_scores_gemma":[0.9997791,0.00002554197,0.000027390794,0.000015178752,0.00008615674,0.00003034963,0.0000041277044,6.940446e-7,0.000031462532],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99840903,0.00012608702,0.00059584057,0.00015046807,0.0005999365,0.000118641714],"domain_scores_gemma":[0.9976774,0.00009693307,0.0014345587,0.000065575536,0.00067465624,0.000050868515],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014972758,0.00009499633,0.00035195114,0.000026254684,0.00028353918,0.00003730478,0.0004001365,0.00004178877,0.0000050663334],"category_scores_gemma":[0.0005029375,0.000029371622,0.000090568516,0.00040980935,0.00024362539,0.000254095,0.00014528487,0.00007373754,4.393204e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008201664,0.000081300204,0.0003455204,0.000051079376,0.000013858346,4.0570715e-8,0.00032728477,0.000011512616,0.9982212,0.00034165807,0.000016682876,0.0005078315],"study_design_scores_gemma":[0.00048351957,0.0009968169,0.021853242,0.000053055668,0.00003054544,0.00003051799,0.001196963,0.000041296233,0.9746685,0.00039741755,0.00021016554,0.000037960268],"about_ca_topic_score_codex":0.000023614908,"about_ca_topic_score_gemma":0.000004054432,"teacher_disagreement_score":0.023552714,"about_ca_system_score_codex":0.000024966566,"about_ca_system_score_gemma":0.000042439628,"threshold_uncertainty_score":0.21807829},"labels":[],"label_agreement":null},{"id":"W4224268399","doi":"10.3390/nu14081541","title":"Faba Bean: An Untapped Source of Quality Plant Proteins and Bioactives","year":2022,"lang":"en","type":"review","venue":"Nutrients","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":178,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Legume; Biotechnology; Food science; Health benefits; Protein digestibility; Digestion (alchemy); Biology; Antioxidant; Fabaceae; Chemistry; Biochemistry; Botany; Traditional medicine; Medicine","score_opus":0.14540417543017267,"score_gpt":0.333387677793457,"score_spread":0.18798350236328434,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4224268399","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.01926313,0.97684824,0.0000013492853,0.000017573322,0.00016525277,0.0021825014,0.0011541884,0.000067013876,0.00030074394],"genre_scores_gemma":[0.0039834636,0.99456173,0.000025399124,0.0000143769175,0.0001952907,0.00036354217,0.00068387215,0.0000039999086,0.00016831442],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99727476,0.00079569296,0.00063578883,0.0005617853,0.00046462708,0.00026736746],"domain_scores_gemma":[0.99876785,0.00021146395,0.0007003271,0.00016731654,0.000026738799,0.00012627759],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005440037,0.00031002978,0.0011655315,0.00003155302,0.0002052912,0.000039824336,0.0005636955,0.00022887504,0.00017886909],"category_scores_gemma":[0.000080997095,0.0001148123,0.00022148577,0.00033286746,0.000107276006,0.000094997165,0.00031397396,0.00029209192,0.000008748337],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020175987,0.00024199617,0.00010378138,0.0020494638,0.00005858649,0.000002041317,0.000102460785,1.5787508e-8,0.00013295452,0.00011537454,0.000029706142,0.99714345],"study_design_scores_gemma":[0.000096697295,0.0004886565,0.00022903139,0.0009747042,0.000055252338,0.000013087145,0.0002931449,4.5289104e-7,0.000042541094,0.000047389007,0.99748254,0.00027648543],"about_ca_topic_score_codex":0.0006962675,"about_ca_topic_score_gemma":0.00007313721,"teacher_disagreement_score":0.99745286,"about_ca_system_score_codex":0.00006697199,"about_ca_system_score_gemma":0.000024006034,"threshold_uncertainty_score":0.46819097},"labels":[],"label_agreement":null},{"id":"W4224318723","doi":"10.1016/j.foodhyd.2022.107755","title":"Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring","year":2022,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":91,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Ontario Agri-Food Innovation Alliance; Novo Nordisk; Novo Nordisk Fonden; Ministry of Agriculture, Food and Rural Affairs; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Fractionation; Chemistry; Globulin; Moisture; Food science; Dry weight; Chromatography; Dry matter; Composition (language); Botany; Biology; Organic chemistry","score_opus":0.023220218404602432,"score_gpt":0.19761323256339045,"score_spread":0.17439301415878802,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4224318723","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9950815,0.00075673725,0.000006619305,0.0019555755,0.00012364914,0.0014224565,0.00046269048,0.00006970928,0.00012108237],"genre_scores_gemma":[0.9984292,0.0000041117146,0.000119643715,0.000117617186,0.0003060377,0.0007210235,0.00021559793,0.0000026681835,0.00008411058],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985269,0.00021082626,0.00026110242,0.00038866277,0.00040432054,0.0002082066],"domain_scores_gemma":[0.99964094,0.000030360507,0.00012643226,0.000056188896,0.000049161743,0.000096895164],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010647387,0.00016715795,0.00019369741,0.00002042376,0.0007217232,0.00012806544,0.000159196,0.00009318359,0.00031824695],"category_scores_gemma":[0.000018901394,0.00009251139,0.000038290113,0.00019661107,0.000092551774,0.00018571108,0.00019262693,0.00024997504,0.0000019651034],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000111335285,0.00007727536,0.0033405111,0.000011677241,0.00005544961,0.000005958638,0.000108134256,0.00003263734,0.9926181,0.0009105997,0.00019399213,0.0025343667],"study_design_scores_gemma":[0.004651954,0.0045265225,0.035557438,0.00022998035,0.000065859305,0.00010785728,0.0024279861,0.0009305544,0.8282391,0.014332857,0.10754168,0.0013882397],"about_ca_topic_score_codex":0.00043305682,"about_ca_topic_score_gemma":0.000058348745,"teacher_disagreement_score":0.16437899,"about_ca_system_score_codex":0.00011362898,"about_ca_system_score_gemma":0.000031172676,"threshold_uncertainty_score":0.5550984},"labels":[],"label_agreement":null},{"id":"W4226364830","doi":"10.1017/s0022029922000280","title":"Use of batch anion exchange technique for separation of κ-casein glycomacropeptide from bovine whey fraction","year":2022,"lang":"en","type":"article","venue":"Journal of Dairy Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Fraction (chemistry); Ion exchange; Phenylalanine; Sialic acid; Residue (chemistry); Elution; Ion chromatography; Amino acid","score_opus":0.21265234365273192,"score_gpt":0.3864365621843715,"score_spread":0.17378421853163958,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4226364830","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99778646,0.0003084987,0.00029557088,0.0005428825,0.00011394686,0.0006687543,0.00021917243,0.0000054066795,0.00005933076],"genre_scores_gemma":[0.9985704,0.000057955447,0.00081363856,0.000009318108,0.0002934121,0.00007076731,0.000035141606,0.0000017498064,0.00014764738],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99740237,0.00083722954,0.0005410762,0.00013500592,0.0009008258,0.00018346496],"domain_scores_gemma":[0.99803275,0.0006634532,0.0004993932,0.00008478893,0.00065867015,0.000060921495],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003836219,0.00007067169,0.0002553587,0.00008332156,0.0001946814,0.000028781851,0.00033660885,0.00006880556,0.00030933548],"category_scores_gemma":[0.00037197326,0.000032244523,0.00012841079,0.00042492882,0.000051288927,0.00030208967,0.00016722282,0.00038718677,0.0000015353871],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011239498,0.00017237074,0.0019004657,0.00003414912,0.000023592751,0.0000061325354,0.00007818403,0.000017844159,0.9836879,0.00002489372,0.005839998,0.007090546],"study_design_scores_gemma":[0.00059151126,0.011810375,0.02567508,0.00021577024,0.000018418545,0.00008275457,0.0015052678,0.00031223916,0.88236266,0.0019392134,0.07532211,0.00016456952],"about_ca_topic_score_codex":0.0013102959,"about_ca_topic_score_gemma":0.00016590803,"teacher_disagreement_score":0.101325184,"about_ca_system_score_codex":0.00013585396,"about_ca_system_score_gemma":0.000041987845,"threshold_uncertainty_score":0.33870065},"labels":[],"label_agreement":null},{"id":"W4229835574","doi":"10.1016/j.cocis.2003.08.012","title":"Influence of thermal processing on the properties of dairy colloids","year":2003,"lang":"en","type":"article","venue":"Current Opinion in Colloid & Interface Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Whey protein; Chemistry; Denaturation (fissile materials); Chemical engineering; Colloid; Food science; Thermal; Thermodynamics; Physical chemistry; Physics; Nuclear chemistry","score_opus":0.08030660601242245,"score_gpt":0.30464032884340947,"score_spread":0.22433372283098701,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4229835574","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99630123,0.0015383353,0.0000032270905,0.00017948673,0.0006837829,0.0005848568,0.000007108313,0.000016388372,0.0006855746],"genre_scores_gemma":[0.99982625,0.000031398664,0.000012812511,0.000010729109,0.000031799627,0.000059007783,2.555211e-7,9.827884e-7,0.000026790885],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99808365,0.00016919029,0.00046521588,0.00034610683,0.0006358457,0.0002999676],"domain_scores_gemma":[0.99915266,0.000102851336,0.00028831937,0.00014688687,0.00025924202,0.000050039085],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001526273,0.00014444573,0.0002039956,0.000046951864,0.00020292307,0.0000557795,0.0009970359,0.000042222942,0.000024056246],"category_scores_gemma":[0.0006228029,0.000049274775,0.000048159298,0.001380167,0.0009315997,0.00028502222,0.00013788679,0.00018471388,0.000008056747],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029030329,0.000119813565,0.0039892616,0.00007569885,0.0000013884643,1.847908e-8,0.00054028677,0.0010316744,0.9896543,0.0008680646,0.000029328296,0.0036611103],"study_design_scores_gemma":[0.00012991161,0.0003828699,0.01518988,0.0018199385,0.000001409733,0.0000021380552,0.0010975664,0.0002683776,0.9777436,0.00009318574,0.003106637,0.00016447165],"about_ca_topic_score_codex":0.000047007714,"about_ca_topic_score_gemma":0.000010668437,"teacher_disagreement_score":0.01191071,"about_ca_system_score_codex":0.00007226414,"about_ca_system_score_gemma":0.00013486904,"threshold_uncertainty_score":0.3432518},"labels":[],"label_agreement":null},{"id":"W4230383975","doi":"10.3136/nskkk.50.372","title":"Food Science and Technology Research Vol. 9, No. 1(2003)","year":2003,"lang":"en","type":"article","venue":"Nippon Shokuhin Kagaku Kogaku Kaishi","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Computer science","score_opus":0.06502179960632751,"score_gpt":0.29489849720053024,"score_spread":0.22987669759420273,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4230383975","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9454206,0.0012221945,0.0000026591665,0.0012633124,0.001449122,0.0009805197,0.00003407697,0.00031912877,0.04930837],"genre_scores_gemma":[0.99666375,0.000053542906,0.0004332598,0.00018051367,0.0004138013,0.00014416377,0.000006131774,0.0000048217717,0.002100023],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9951082,0.00038387236,0.0004432898,0.0011249423,0.0016327644,0.0013069334],"domain_scores_gemma":[0.9923731,0.00024964954,0.00012424526,0.00037369566,0.0065176617,0.0003616168],"candidate_categories":["metaresearch","insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0059229694,0.00030083134,0.0003823825,0.00023670314,0.0012674313,0.00038575774,0.0012906445,0.00039324118,0.0005190446],"category_scores_gemma":[0.015998228,0.00013683559,0.000039083563,0.0071271085,0.0017606053,0.0004775723,0.00048922544,0.00075772905,0.00083647843],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007379068,0.0003224036,0.02369934,0.000051504092,0.000041023068,0.00003578966,0.00023716976,6.4776964e-7,0.80502355,0.06177887,0.05339779,0.05533812],"study_design_scores_gemma":[0.00041385132,0.0023925535,0.0061128004,0.00007908554,0.000009090596,0.00008455337,0.0012787689,0.00005429572,0.066814326,0.0061122198,0.9160194,0.0006290998],"about_ca_topic_score_codex":0.00011703242,"about_ca_topic_score_gemma":0.0002998021,"teacher_disagreement_score":0.86262155,"about_ca_system_score_codex":0.00020536417,"about_ca_system_score_gemma":0.00026077905,"threshold_uncertainty_score":0.99994147},"labels":[],"label_agreement":null},{"id":"W4231694575","doi":"10.1016/b978-0-444-64046-8.00243-3","title":"Soy Protein Functionality: Emulsion and Gels","year":2011,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Soy protein; Emulsion; Chemistry; Adsorption; Chemical engineering; Homogenization (climate); Denaturation (fissile materials); Chromatography; Materials science; Food science; Biochemistry; Organic chemistry; Biology","score_opus":0.03897229772701938,"score_gpt":0.211803040855866,"score_spread":0.1728307431288466,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4231694575","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.007118858,0.0014361498,3.6084066e-7,0.00011457552,0.00024279296,0.0012314277,0.00009101269,0.000114260765,0.98965055],"genre_scores_gemma":[0.042579863,0.00003062808,0.000037991522,0.00014703907,0.00076274003,0.00011463386,0.000041178846,0.0000056275126,0.9562803],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99834216,0.00005418317,0.00039591966,0.00057866314,0.00036205025,0.00026701853],"domain_scores_gemma":[0.9992963,0.000041866777,0.00026650558,0.00015648657,0.000091154354,0.00014766876],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00029457852,0.00037417357,0.0004239664,0.000020767997,0.00021475945,0.00006378299,0.00027228467,0.00047427262,0.0010547171],"category_scores_gemma":[0.000015384367,0.00014521339,0.00016511735,0.000010785049,0.00015103258,0.00005020188,0.00023693526,0.00035363008,0.00036202613],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000018672106,0.0000064340056,0.000008894212,0.000036176258,0.000035444395,0.000007894821,0.000029227382,3.5567833e-9,0.010940808,0.00735998,0.000073656,0.9814828],"study_design_scores_gemma":[0.00007130743,0.00022784524,0.00019262503,0.00032015203,0.00002629187,0.00002096336,0.0000054426873,2.3089268e-7,0.0007270212,0.04671972,0.9513141,0.00037430818],"about_ca_topic_score_codex":0.000009580532,"about_ca_topic_score_gemma":0.00012680699,"teacher_disagreement_score":0.9811085,"about_ca_system_score_codex":0.000041554173,"about_ca_system_score_gemma":0.000010756966,"threshold_uncertainty_score":0.99985844},"labels":[],"label_agreement":null},{"id":"W4232414171","doi":"10.1002/047167849x.bio080.pub2","title":"Emulsifiers for the Food Industry","year":2020,"lang":"en","type":"other","venue":"Bailey's Industrial Oil and Fat Products","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Emulsion; Phase (matter); Polymer; Amphiphile; Chemical engineering; Aqueous two-phase system; Surface energy; Aqueous solution; Chemistry; Polar; Mixing (physics); Organic chemistry; Materials science; Physical chemistry","score_opus":0.08943582126327215,"score_gpt":0.23540425805416998,"score_spread":0.14596843679089783,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4232414171","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.01749267,0.049756065,0.00000749238,0.15944912,0.030789847,0.010067814,0.008522091,0.002487368,0.72142756],"genre_scores_gemma":[0.054072518,0.0007502353,0.000105171195,0.0010376435,0.06368256,0.00085072685,0.00036312774,0.00008650942,0.8790515],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99799496,0.0001202904,0.00033257512,0.00079585356,0.00032430253,0.00043201138],"domain_scores_gemma":[0.9990552,0.00020915827,0.00032501202,0.00019796468,0.00004796444,0.00016466762],"candidate_categories":["research_integrity"],"consensus_categories":[],"category_scores_codex":[0.00032184905,0.00040847427,0.00048500818,0.000022615552,0.00026065664,0.00016211136,0.00062641513,0.0015161962,0.00045326902],"category_scores_gemma":[0.0005796883,0.00013742168,0.00011357977,0.00036651583,0.00017691149,0.000051109713,0.00019798221,0.000983338,0.000040878193],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005057575,0.000020943338,0.000034297973,0.000043216012,0.00010986413,0.0000018015689,0.000028756922,1.3869236e-7,0.0013714342,0.00020000084,0.6726813,0.32545772],"study_design_scores_gemma":[0.0004332553,0.00051479286,0.000028616158,0.0001546722,0.00007064489,0.0000057704237,0.00022800644,0.0000017000125,0.0009299126,0.000045524816,0.99722034,0.0003667674],"about_ca_topic_score_codex":0.00028652177,"about_ca_topic_score_gemma":0.00019932108,"teacher_disagreement_score":0.32509094,"about_ca_system_score_codex":0.000023559005,"about_ca_system_score_gemma":0.000041202256,"threshold_uncertainty_score":0.99978006},"labels":[],"label_agreement":null},{"id":"W4239553761","doi":"10.32920/ryerson.14652138","title":"Kinetic And Oxidative Stability Of Oil-In-Water Emulsions Prepared With Denatured Soy Whey Protiens And Soy Soluble Polysaccharides","year":2021,"lang":"en","type":"preprint","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Chemistry; Food science; Soybean oil; Lipid oxidation; Polysaccharide; Health benefits; Vegetable oil; Polyunsaturated fatty acid; Organic chemistry; Fatty acid; Antioxidant","score_opus":0.02511987619607187,"score_gpt":0.22409846225979627,"score_spread":0.1989785860637244,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4239553761","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970613,0.0007192646,0.0000056036006,0.0004690889,0.00010311257,0.0011135543,0.000051244107,0.000051290386,0.00042551666],"genre_scores_gemma":[0.9985929,0.00006304828,0.0006976781,0.000023357501,0.00004167693,0.00025702975,0.00007261137,0.0000025275715,0.0002491771],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.997686,0.00025986414,0.00047612513,0.00089046656,0.00031435103,0.00037316664],"domain_scores_gemma":[0.9991255,0.000107241256,0.00019044154,0.00021811502,0.0002331744,0.00012556679],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038610803,0.00032752406,0.0006231872,0.000028923425,0.00010189431,0.00015700822,0.0002796596,0.0003449401,0.00021733921],"category_scores_gemma":[0.000086788736,0.00010413968,0.00006923917,0.00013613397,0.0002438379,0.00012895832,0.0011095535,0.00040454383,9.249534e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012416908,0.00019129508,0.04009934,0.0003425722,0.00006395211,0.000008597217,0.0022371018,0.000007864493,0.954611,0.000027033717,0.000017299797,0.002269787],"study_design_scores_gemma":[0.0006674365,0.0009977084,0.115306154,0.0012054995,0.00008044984,0.000032667504,0.007139255,0.00031084733,0.8720209,0.0011129384,0.00013536034,0.0009907646],"about_ca_topic_score_codex":0.0026085365,"about_ca_topic_score_gemma":0.017307851,"teacher_disagreement_score":0.082590066,"about_ca_system_score_codex":0.000041228213,"about_ca_system_score_gemma":0.000032668042,"threshold_uncertainty_score":0.96581876},"labels":[],"label_agreement":null},{"id":"W4241760245","doi":"10.32920/ryerson.14664483","title":"Stabilization of oil-in-water emulsions via soy protein and soy soluble polysaccharide interactions","year":2021,"lang":"en","type":"preprint","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"","keywords":"Soy protein; Chemistry; Emulsion; Chromatography; Ionic strength; Hydrophobic effect; Polysaccharide; Turbidity; Phase (matter); Chemical engineering; Food science; Organic chemistry; Aqueous solution","score_opus":0.02848033574503884,"score_gpt":0.24219826070891667,"score_spread":0.21371792496387784,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4241760245","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99633324,0.00020077503,0.00014860212,0.0012311699,0.00040254527,0.000562016,0.00002046729,0.00006314603,0.0010380656],"genre_scores_gemma":[0.9970276,0.000036156987,0.00036661836,0.000030028252,0.00010994806,0.00023402728,0.00012348841,0.0000022031638,0.0020699631],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982021,0.0001836922,0.00056774355,0.0005375282,0.0002352687,0.0002736937],"domain_scores_gemma":[0.9993631,0.0000649072,0.00017631531,0.00016179879,0.00015598659,0.000077852674],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00030314995,0.0002214492,0.0003885253,0.000042649506,0.00010550499,0.00011847705,0.00026482146,0.00024434892,0.0010980861],"category_scores_gemma":[0.00006359933,0.000081441096,0.000114601564,0.00015445374,0.0000590073,0.00016651802,0.0008832123,0.00036161518,0.0000116185565],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011338862,0.00012600573,0.0010575666,0.00010611298,0.000019519925,0.0000025558588,0.00031332235,0.00003397717,0.98824036,0.000067327426,0.000024392199,0.009997547],"study_design_scores_gemma":[0.0002689172,0.00021467324,0.0055961334,0.001073473,0.000035290075,0.000021591084,0.0029733349,0.0021423625,0.98261064,0.0023828542,0.0019173468,0.0007633805],"about_ca_topic_score_codex":0.005720308,"about_ca_topic_score_gemma":0.015782457,"teacher_disagreement_score":0.010062148,"about_ca_system_score_codex":0.000060781505,"about_ca_system_score_gemma":0.000020432417,"threshold_uncertainty_score":0.99981505},"labels":[],"label_agreement":null},{"id":"W4247392674","doi":"10.32920/ryerson.14646252.v1","title":"In-vitro Digestion Of Fat Crystal-Stabilized Water-In-Oil Emulsions","year":2021,"lang":"en","type":"preprint","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"","keywords":"Emulsion; Aqueous two-phase system; Glycerol; Pulmonary surfactant; Phase (matter); Chromatography; Chemistry; Aqueous solution; Materials science; Chemical engineering; Biochemistry; Organic chemistry","score_opus":0.029302860934927927,"score_gpt":0.2438743359497586,"score_spread":0.21457147501483068,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4247392674","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99415094,0.00023262057,0.000003882513,0.0013092565,0.00047691312,0.0003433458,0.00004487702,0.000045034427,0.0033931495],"genre_scores_gemma":[0.99823374,0.000089044086,0.00015402988,0.000034051285,0.00012199667,0.00012284983,0.00023977463,0.0000014192487,0.0010030767],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99782693,0.00030381387,0.0006682683,0.00056008896,0.000303828,0.00033706555],"domain_scores_gemma":[0.99939054,0.00013151881,0.0001370157,0.00018043623,0.00009568404,0.0000648062],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040964838,0.00023265912,0.00056542846,0.000039875606,0.00003992592,0.00006150372,0.00043374635,0.0004104398,0.0008008767],"category_scores_gemma":[0.00010442994,0.000075083764,0.00019007848,0.00020553988,0.000053530606,0.00009259854,0.0008735757,0.00041252145,0.000014342302],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000038712846,0.00015310275,0.0007082691,0.000085123924,0.000007135102,0.000013160862,0.00023874737,0.000060647904,0.9922463,0.000027669397,0.000018684495,0.006402438],"study_design_scores_gemma":[0.0004086609,0.00011486126,0.009243993,0.00058181083,0.000011880856,0.000007114098,0.0016244816,0.00025066483,0.98312855,0.0018888492,0.0021663327,0.00057281705],"about_ca_topic_score_codex":0.005600547,"about_ca_topic_score_gemma":0.005002875,"teacher_disagreement_score":0.009117775,"about_ca_system_score_codex":0.0001069074,"about_ca_system_score_gemma":0.000013919761,"threshold_uncertainty_score":0.87690383},"labels":[],"label_agreement":null},{"id":"W4248660062","doi":"10.17113/ftb.56.18.5449","title":"Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour","year":2018,"lang":"en","type":"article","venue":"Food Technology and Biotechnology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan; University of Saskatchewan","keywords":"Fermentation; Chemistry; Lactobacillus plantarum; Food science; Hydrolysis; Emulsion; Zeta potential; Lactic acid; Biochemistry; Bacteria; Chemical engineering; Biology","score_opus":0.020821848746734185,"score_gpt":0.20272816941633073,"score_spread":0.18190632066959656,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4248660062","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9916688,0.00056277215,0.000005232678,0.006704449,0.000060067818,0.00073543354,0.000022828077,0.00014250357,0.00009791022],"genre_scores_gemma":[0.9998023,0.000028805029,0.000029184761,0.000024185636,0.000030584233,0.000046279765,0.0000037693267,0.0000014074891,0.000033476157],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990656,0.0001102591,0.00022669256,0.0002750682,0.00012516239,0.00019722637],"domain_scores_gemma":[0.9995518,0.00007298014,0.0001766327,0.00012216874,0.000059529313,0.000016924827],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038564918,0.00015423806,0.00026612205,0.00007442314,0.00018221044,0.0000071534887,0.00021336331,0.0005667116,0.000015337118],"category_scores_gemma":[0.00012727459,0.000051909512,0.000028895993,0.00044010286,0.0012623658,0.000042364874,0.00017343611,0.00023773061,0.000005295539],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026662857,0.000038533548,0.001124712,0.00003718457,0.000049312566,4.6827415e-7,0.000022795532,1.4459344e-7,0.9667639,0.019498456,0.00001684969,0.012181006],"study_design_scores_gemma":[0.0002337694,0.010704891,0.0016546843,0.00006753659,0.000014896468,0.00003194572,0.0002918878,0.00001955499,0.98303926,0.0036268453,0.00021980076,0.00009492639],"about_ca_topic_score_codex":0.000032805805,"about_ca_topic_score_gemma":0.00010441203,"teacher_disagreement_score":0.016275352,"about_ca_system_score_codex":0.000011698873,"about_ca_system_score_gemma":0.0000063895677,"threshold_uncertainty_score":0.46512398},"labels":[],"label_agreement":null},{"id":"W4252542556","doi":"10.32920/ryerson.14646252","title":"In-vitro Digestion Of Fat Crystal-Stabilized Water-In-Oil Emulsions","year":2021,"lang":"en","type":"preprint","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"","keywords":"Emulsion; Aqueous two-phase system; Glycerol; Pulmonary surfactant; Phase (matter); Chromatography; Materials science; Chemistry; Aqueous solution; Chemical engineering; Biochemistry; Organic chemistry","score_opus":0.029302860934927927,"score_gpt":0.2438743359497586,"score_spread":0.21457147501483068,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4252542556","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99415094,0.00023262057,0.000003882513,0.0013092565,0.00047691312,0.0003433458,0.00004487702,0.000045034427,0.0033931495],"genre_scores_gemma":[0.99823374,0.000089044086,0.00015402988,0.000034051285,0.00012199667,0.00012284983,0.00023977463,0.0000014192487,0.0010030767],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99782693,0.00030381387,0.0006682683,0.00056008896,0.000303828,0.00033706555],"domain_scores_gemma":[0.99939054,0.00013151881,0.0001370157,0.00018043623,0.00009568404,0.0000648062],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040964838,0.00023265912,0.00056542846,0.000039875606,0.00003992592,0.00006150372,0.00043374635,0.0004104398,0.0008008767],"category_scores_gemma":[0.00010442994,0.000075083764,0.00019007848,0.00020553988,0.000053530606,0.00009259854,0.0008735757,0.00041252145,0.000014342302],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000038712846,0.00015310275,0.0007082691,0.000085123924,0.000007135102,0.000013160862,0.00023874737,0.000060647904,0.9922463,0.000027669397,0.000018684495,0.006402438],"study_design_scores_gemma":[0.0004086609,0.00011486126,0.009243993,0.00058181083,0.000011880856,0.000007114098,0.0016244816,0.00025066483,0.98312855,0.0018888492,0.0021663327,0.00057281705],"about_ca_topic_score_codex":0.005600547,"about_ca_topic_score_gemma":0.005002875,"teacher_disagreement_score":0.009117775,"about_ca_system_score_codex":0.0001069074,"about_ca_system_score_gemma":0.000013919761,"threshold_uncertainty_score":0.87690383},"labels":[],"label_agreement":null},{"id":"W4253135947","doi":"10.32920/ryerson.14664483.v1","title":"Stabilization of oil-in-water emulsions via soy protein and soy soluble polysaccharide interactions","year":2021,"lang":"en","type":"preprint","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"","keywords":"Soy protein; Chemistry; Emulsion; Ionic strength; Chromatography; Polysaccharide; Turbidity; Hydrophobic effect; Chemical engineering; Phase (matter); Dynamic light scattering; Oil droplet; Food science; Aqueous solution; Organic chemistry; Nanoparticle","score_opus":0.02848033574503884,"score_gpt":0.24219826070891667,"score_spread":0.21371792496387784,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4253135947","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99633324,0.00020077503,0.00014860212,0.0012311699,0.00040254527,0.000562016,0.00002046729,0.00006314603,0.0010380656],"genre_scores_gemma":[0.9970276,0.000036156987,0.00036661836,0.000030028252,0.00010994806,0.00023402728,0.00012348841,0.0000022031638,0.0020699631],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982021,0.0001836922,0.00056774355,0.0005375282,0.0002352687,0.0002736937],"domain_scores_gemma":[0.9993631,0.0000649072,0.00017631531,0.00016179879,0.00015598659,0.000077852674],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00030314995,0.0002214492,0.0003885253,0.000042649506,0.00010550499,0.00011847705,0.00026482146,0.00024434892,0.0010980861],"category_scores_gemma":[0.00006359933,0.000081441096,0.000114601564,0.00015445374,0.0000590073,0.00016651802,0.0008832123,0.00036161518,0.0000116185565],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011338862,0.00012600573,0.0010575666,0.00010611298,0.000019519925,0.0000025558588,0.00031332235,0.00003397717,0.98824036,0.000067327426,0.000024392199,0.009997547],"study_design_scores_gemma":[0.0002689172,0.00021467324,0.0055961334,0.001073473,0.000035290075,0.000021591084,0.0029733349,0.0021423625,0.98261064,0.0023828542,0.0019173468,0.0007633805],"about_ca_topic_score_codex":0.005720308,"about_ca_topic_score_gemma":0.015782457,"teacher_disagreement_score":0.010062148,"about_ca_system_score_codex":0.000060781505,"about_ca_system_score_gemma":0.000020432417,"threshold_uncertainty_score":0.99981505},"labels":[],"label_agreement":null},{"id":"W4280510575","doi":"10.1111/1750-3841.16167","title":"Loadings of lycopene in emulsion and sodium alginate–K‐carrageenan composite systems: Preparation, characterization, bioaccessibility, and kinetics","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Natural Science Foundation of Tianjin City; National Natural Science Foundation of China","keywords":"Chemistry; Emulsion; Chromatography; Fourier transform infrared spectroscopy; Sodium; Thermal stability; Particle size; Chemical engineering; Nuclear chemistry; Organic chemistry","score_opus":0.017021903354984415,"score_gpt":0.24300413243217373,"score_spread":0.22598222907718932,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4280510575","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99855214,0.0005352161,0.00002303434,0.00038205824,0.00020923572,0.00022963696,0.000017932132,0.000004615051,0.00004615617],"genre_scores_gemma":[0.99984735,0.000022061864,0.000047641995,0.000021523332,0.00003977983,0.000004706298,0.0000018473277,6.134035e-7,0.000014487674],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9984503,0.00013554092,0.0005418641,0.00019729967,0.0005269749,0.00014802456],"domain_scores_gemma":[0.99906325,0.00004992061,0.0005168375,0.000055386758,0.00023138883,0.00008319811],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014515427,0.00007980801,0.00022115682,0.00008403232,0.00020252181,0.000123995,0.00040800488,0.0000259581,0.000008347656],"category_scores_gemma":[0.00007711664,0.000036573412,0.000022219381,0.0006958329,0.00021301488,0.00049261726,0.0002618447,0.00012319723,1.600792e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003943631,0.000057712412,0.019032853,0.000019926503,0.0000026211471,0.0000017719033,0.0003326823,0.000038692215,0.9789845,0.00009201548,0.000003948941,0.0013938419],"study_design_scores_gemma":[0.00054196763,0.005167517,0.67944574,0.00019995164,0.000013267205,0.00038562118,0.0011491805,0.0019095863,0.30988693,0.00037137928,0.0006926231,0.00023621148],"about_ca_topic_score_codex":0.000057419882,"about_ca_topic_score_gemma":0.000022347698,"teacher_disagreement_score":0.66909754,"about_ca_system_score_codex":0.00006266506,"about_ca_system_score_gemma":0.000024405761,"threshold_uncertainty_score":0.15576546},"labels":[],"label_agreement":null},{"id":"W4280606863","doi":"10.1016/j.foodhyd.2022.107789","title":"Pectin degree of esterification influences rheology and digestibility of whey protein isolate-pectin stabilized bilayer oil-in-water nanoemulsions","year":2022,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":43,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Pectin; Whey protein isolate; Chemistry; Emulsion; Oil droplet; Chemical engineering; Rheology; Chromatography; Whey protein; Bilayer; Phase (matter); Surface charge; Viscosity; Organic chemistry; Materials science; Food science; Membrane; Biochemistry; Composite material","score_opus":0.03501949763568291,"score_gpt":0.2289294017380135,"score_spread":0.19390990410233058,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4280606863","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99761933,0.00019265407,0.0000018083248,0.00043613094,0.00008394056,0.0011372523,0.00005949036,0.00004337632,0.00042600013],"genre_scores_gemma":[0.9988563,0.0000044689414,0.00008382037,0.00001307227,0.000024562894,0.0007726058,0.000013550408,0.0000025146871,0.00022910419],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976203,0.0005318145,0.0007098756,0.0004956197,0.0003204356,0.00032196564],"domain_scores_gemma":[0.9992417,0.00013610355,0.0002804893,0.00018940569,0.00008591957,0.00006637596],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009380587,0.00018348669,0.00043828168,0.000062336665,0.0002327016,0.000016773547,0.0003900138,0.00011309751,0.0002539735],"category_scores_gemma":[0.00016134667,0.00008112681,0.00008426223,0.0004705583,0.0001884401,0.00013175659,0.0002804445,0.00021872768,0.0000028587776],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00020094057,0.00023175124,0.04881818,0.000052061918,0.000014901743,8.375877e-7,0.0007275302,0.000046671004,0.9476648,0.00014961715,0.0000020626585,0.0020906683],"study_design_scores_gemma":[0.001063478,0.0060124514,0.21506113,0.000074146374,0.00002192108,0.000026468391,0.002441008,0.00026180575,0.7715752,0.0017482701,0.001257068,0.00045702662],"about_ca_topic_score_codex":0.001243419,"about_ca_topic_score_gemma":0.0027320036,"teacher_disagreement_score":0.17608954,"about_ca_system_score_codex":0.00006940575,"about_ca_system_score_gemma":0.000029265477,"threshold_uncertainty_score":0.33082554},"labels":[],"label_agreement":null},{"id":"W4280642891","doi":"10.1021/acs.jafc.2c00197","title":"Lentil Protein and Tannic Acid Interaction Limits <i>in Vitro</i> Peptic Hydrolysis and Alters Peptidomic Profiles of the Proteins","year":2022,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":34,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada; University of Ottawa","keywords":"Pepsin; Chemistry; Tannic acid; Biochemistry; Tryptophan; Hydrolysis; Digestion (alchemy); In vitro; Particle size; Amino acid; Biophysics; Chromatography; Enzyme; Biology; Organic chemistry","score_opus":0.011310424558432657,"score_gpt":0.18807322035324409,"score_spread":0.17676279579481144,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4280642891","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968677,0.0014032827,8.3009425e-8,0.0011857961,0.000054618424,0.00035472555,0.000033263743,0.000005796739,0.00009472344],"genre_scores_gemma":[0.9995757,0.000043123804,0.000025115492,0.00001834558,0.00013070315,0.00004300811,0.0000044873964,0.000001162654,0.00015839704],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99882525,0.00009353889,0.0004299886,0.00018631014,0.00030018808,0.00016471132],"domain_scores_gemma":[0.99923366,0.000033723325,0.0005538228,0.0000444662,0.00006202469,0.000072329676],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026141785,0.00015272484,0.000279351,0.000011550647,0.00019471429,0.000047976413,0.00021499177,0.000060846538,0.00002066551],"category_scores_gemma":[0.000035616686,0.000050849263,0.000107599,0.00020162953,0.00008292244,0.00017056706,0.00017863125,0.00037714135,1.2113165e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009157807,0.00006503726,0.000685491,0.00007621325,0.000036887028,0.0000014457723,0.00015283849,0.000006003963,0.9966408,0.0000017702943,0.000037123253,0.0022048343],"study_design_scores_gemma":[0.00040474627,0.0005279021,0.03548971,0.00014753082,0.000032982887,0.00059375394,0.0032087227,0.0000117714235,0.959179,0.000044362965,0.00021252,0.0001470203],"about_ca_topic_score_codex":0.000021953754,"about_ca_topic_score_gemma":0.000012734977,"teacher_disagreement_score":0.0374618,"about_ca_system_score_codex":0.000051876563,"about_ca_system_score_gemma":0.000010011256,"threshold_uncertainty_score":0.20735727},"labels":[],"label_agreement":null},{"id":"W4282569450","doi":"10.1016/j.foodres.2022.111494","title":"The effects of β-lactoglobulin on cyanidin-3-O-glucoside antioxidant activity and bioaccessibility after heat treatment","year":2022,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Chemistry; Antioxidant; Hydrogen bond; van der Waals force; Beta-lactoglobulin; Anthocyanin; Hydrophobic effect; Zeta potential; Antioxidant capacity; Food science; Molecule; Organic chemistry; Nanotechnology; Whey protein; Materials science","score_opus":0.04929407410783132,"score_gpt":0.32317638865163406,"score_spread":0.27388231454380274,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4282569450","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9956728,0.0003933497,6.0174773e-7,0.0022090822,0.00036240512,0.000579642,0.0001372024,0.000015238574,0.000629681],"genre_scores_gemma":[0.9990441,0.00007290255,0.000003951338,0.00001887795,0.00014571901,0.0004422299,0.0000055324017,0.000001030919,0.0002656302],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99774325,0.00066248165,0.00015805814,0.00029666393,0.00089555176,0.00024401394],"domain_scores_gemma":[0.9984963,0.0011890407,0.000040170547,0.00010572014,0.00010294998,0.00006583127],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010180143,0.00009300232,0.00011306947,0.000028967315,0.0004849049,0.00008083135,0.0004149324,0.000031146068,0.000117852884],"category_scores_gemma":[0.00026702887,0.000031445135,0.000070101785,0.00018111021,0.00015947677,0.00006673663,0.00041670198,0.00021958943,0.0000069377083],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0015321394,0.0010382329,0.027331667,0.000027301207,0.00017202349,0.000023009463,0.0001557705,0.000007955893,0.8706935,0.0013589842,0.00026779738,0.09739162],"study_design_scores_gemma":[0.00052656815,0.010001414,0.6686982,0.000041717016,0.00000462827,0.000013275421,0.00018462408,0.00025198256,0.30107164,0.0012686036,0.017791992,0.0001453642],"about_ca_topic_score_codex":0.00082533737,"about_ca_topic_score_gemma":0.0007066187,"teacher_disagreement_score":0.64136654,"about_ca_system_score_codex":0.0002482093,"about_ca_system_score_gemma":0.000021879083,"threshold_uncertainty_score":0.37295452},"labels":[],"label_agreement":null},{"id":"W4282836501","doi":"10.3389/frfst.2022.889360","title":"Probing Prolamin-Anthocyanin Interactions for the Rational Design of Plant-Based Encapsulation Systems","year":2022,"lang":"en","type":"article","venue":"Frontiers in Food Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Ontario Ministry of Research and Innovation; Natural Sciences and Engineering Research Council of Canada","keywords":"Prolamin; Chemistry; Quenching (fluorescence); Biophysics; Fluorescence; Storage protein; Biochemistry; Biology","score_opus":0.03292591221460659,"score_gpt":0.22615483361041883,"score_spread":0.19322892139581224,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4282836501","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94307727,0.0017512045,0.04393159,0.0042395093,0.0020415825,0.004547879,0.00022470513,0.0001246683,0.00006161795],"genre_scores_gemma":[0.9978185,0.0000028366842,0.0011884244,0.000017602919,0.000022703472,0.00092464586,0.000008504116,6.930185e-7,0.000016076929],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9990051,0.00006548037,0.0002197399,0.00024587483,0.00026997022,0.00019388155],"domain_scores_gemma":[0.9995021,0.00015624311,0.00015014256,0.00007167241,0.000103972416,0.000015853146],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013149946,0.000068826426,0.00012590311,0.00014665055,0.0006678556,0.00003317557,0.00045318375,0.000041284322,0.0000039342817],"category_scores_gemma":[0.00017719257,0.000029713041,0.00001676217,0.0011745818,0.0003548136,0.000118509764,0.00009874565,0.00013076184,1.4414785e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018555533,0.00018763094,0.010630673,0.000037575304,0.00003233054,0.0000015649553,0.00034300348,0.013166407,0.88756603,0.024872502,0.002111346,0.060865376],"study_design_scores_gemma":[0.0011576387,0.0055080582,0.004801188,0.00010609203,0.000030585084,0.0001053557,0.021133248,0.84258646,0.07708826,0.010130475,0.036780924,0.0005717234],"about_ca_topic_score_codex":0.000021327234,"about_ca_topic_score_gemma":0.000032269243,"teacher_disagreement_score":0.82942003,"about_ca_system_score_codex":0.00009590274,"about_ca_system_score_gemma":0.00007844161,"threshold_uncertainty_score":0.5136673},"labels":[],"label_agreement":null},{"id":"W4283026047","doi":"10.3389/fsufs.2022.855788","title":"The Impact of Dehulling and Germination on the Physiochemical, Protein Solubility and Water and Oil Holding Capacities of Yellow Eye Bean (Phaseolus vulgaris L.) Protein Concentrates","year":2022,"lang":"en","type":"article","venue":"Frontiers in Sustainable Food Systems","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Francis Xavier University","funders":"Natural Sciences and Engineering Research Council of Canada; St. Francis Xavier University","keywords":"Phaseolus; Germination; Extraction (chemistry); Solubility; Salt (chemistry); Chemistry; Food science; Composition (language); Protein purification; Protein isolate; Chromatography; Botany; Biology; Organic chemistry","score_opus":0.012775751149491992,"score_gpt":0.21337190425624983,"score_spread":0.20059615310675782,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4283026047","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99459773,0.0033796423,0.000007099091,0.00020932851,0.000077745266,0.001551101,0.00004630178,0.000015870675,0.000115202296],"genre_scores_gemma":[0.9988272,0.000024080746,0.000010992542,0.0000029889559,0.000037800914,0.0005171746,0.000009391589,0.0000034224618,0.00056692713],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99781835,0.0006083614,0.0004560189,0.0003294145,0.0003365431,0.0004512941],"domain_scores_gemma":[0.99924284,0.00015722403,0.0002710689,0.00014039753,0.00013217118,0.000056271812],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001880576,0.00019840771,0.000378047,0.000034544344,0.0007015511,0.00011981156,0.00025782027,0.00007998599,0.000003931205],"category_scores_gemma":[0.00015091177,0.0000689294,0.000063564024,0.00021466588,0.00052709866,0.00013622959,0.0002229738,0.00023620472,4.8872973e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00051085855,0.00017804428,0.009848298,0.0011116852,0.00016466403,0.000008003409,0.0065523866,0.00031568692,0.9746746,0.0020257581,0.00037100862,0.00423902],"study_design_scores_gemma":[0.0012737563,0.005679513,0.002238688,0.0006342549,0.000039186016,0.000019946878,0.41350228,0.0096372785,0.558329,0.005787044,0.0020871407,0.000771899],"about_ca_topic_score_codex":0.0022479442,"about_ca_topic_score_gemma":0.000023024542,"teacher_disagreement_score":0.41634557,"about_ca_system_score_codex":0.00020239821,"about_ca_system_score_gemma":0.000028124125,"threshold_uncertainty_score":0.53958344},"labels":[],"label_agreement":null},{"id":"W4285025877","doi":"10.3390/foods11142044","title":"Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions","year":2022,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Swelling; Emulsion; Starch; Rheology; Food science; Swelling capacity; Chemistry; Oil droplet; Materials science; Chemical engineering; Particle size; Chromatography; Composite material; Organic chemistry","score_opus":0.03842008977160928,"score_gpt":0.2677438626012954,"score_spread":0.22932377282968613,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4285025877","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968137,0.00009592076,2.0268763e-7,0.0008846974,0.00023855454,0.00022515151,0.00005308211,0.000042207845,0.0016464732],"genre_scores_gemma":[0.9962745,0.00001537277,0.000045011366,0.00004332393,0.000051963212,0.00034203482,0.000082311315,0.0000030709284,0.0031424477],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99775475,0.00040158004,0.0005197864,0.00039186,0.0005233672,0.00040868006],"domain_scores_gemma":[0.9995043,0.0001345909,0.000097105774,0.00015452845,0.000034940324,0.0000745312],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00059306406,0.00016372462,0.00033039926,0.000047213874,0.0001847207,0.000025057501,0.00039614874,0.00009002655,0.0013148945],"category_scores_gemma":[0.000042635107,0.00006669763,0.000086221655,0.00029901054,0.000044443685,0.0000636333,0.00038327425,0.00036671624,0.00001835288],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004498084,0.0009755523,0.04203605,0.000037267808,0.000015722226,0.000028219156,0.0023297293,0.00006110641,0.888382,0.00017761918,0.00009713141,0.06540977],"study_design_scores_gemma":[0.0100438995,0.014665371,0.17399141,0.0008432775,0.0001187335,0.00008825377,0.01951534,0.0022547692,0.7273594,0.0029393916,0.04538998,0.0027901302],"about_ca_topic_score_codex":0.0011332621,"about_ca_topic_score_gemma":0.0025465337,"teacher_disagreement_score":0.16102259,"about_ca_system_score_codex":0.00010933417,"about_ca_system_score_gemma":0.000008749465,"threshold_uncertainty_score":0.999598},"labels":[],"label_agreement":null},{"id":"W4285285293","doi":"10.1016/bs.afnr.2022.05.003","title":"Fabrication of protein nanomaterials as delivery systems","year":2022,"lang":"en","type":"article","venue":"Advances in food and nutrition research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Nutraceutical; Nanotechnology; Nanomaterials; Food protein; Materials science; Biochemical engineering; Chemistry; Food science; Engineering","score_opus":0.05297681883803952,"score_gpt":0.3169438792231234,"score_spread":0.2639670603850839,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4285285293","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9776013,0.020073619,6.978693e-7,0.00020006558,0.00011333574,0.0011879846,0.000086718865,0.00001864449,0.0007176256],"genre_scores_gemma":[0.99736196,0.0009562019,0.000020903364,0.0000058110904,0.00010392512,0.0014372722,0.000032077685,9.1545047e-7,0.000080916485],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9981094,0.00066472864,0.00027365776,0.00023654208,0.00050161633,0.00021404936],"domain_scores_gemma":[0.9994952,0.00017647252,0.00008583666,0.000060746377,0.00014294013,0.000038778337],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012398154,0.0000638869,0.00015410774,0.0000647565,0.00025899863,0.00003386155,0.00022586092,0.000038023623,0.000092984395],"category_scores_gemma":[0.000087458306,0.000032667638,0.000022056374,0.0005217681,0.00008711532,0.00020008178,0.00017376342,0.0001349397,0.000005070643],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026956009,0.00032644387,0.00044960817,0.0002446122,0.0000051644324,0.000004342039,0.00008041579,0.0000099686495,0.9679189,0.007091195,0.000074788084,0.023525005],"study_design_scores_gemma":[0.0017010142,0.016924823,0.0024943515,0.000678923,0.0000038722687,0.00008306999,0.011849583,0.00016947715,0.39584076,0.029348617,0.5403431,0.00056236057],"about_ca_topic_score_codex":0.00023564765,"about_ca_topic_score_gemma":0.00004939403,"teacher_disagreement_score":0.5720781,"about_ca_system_score_codex":0.000055407036,"about_ca_system_score_gemma":0.000010388402,"threshold_uncertainty_score":0.19920343},"labels":[],"label_agreement":null},{"id":"W4286421766","doi":"","title":"Fractionnement par filtration membranaire d'un broyat protéinique de spiruline","year":2019,"lang":"fr","type":"preprint","venue":"HAL (Le Centre pour la Communication Scientifique Directe)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","funders":"","keywords":"Spirulina (dietary supplement); Fractionation; Filtration (mathematics); Membrane; Ultrafiltration (renal); Chemistry; Chromatography; Biochemistry; Mathematics; Organic chemistry","score_opus":0.016669013908667832,"score_gpt":0.21750654242120357,"score_spread":0.20083752851253572,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4286421766","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.69029444,0.004277557,0.08546746,0.13549326,0.0019647218,0.0062726373,0.00034666547,0.0006929062,0.07519032],"genre_scores_gemma":[0.9478271,0.0009171976,0.018928599,0.00037239635,0.00029073743,0.0005910909,0.00096393353,0.000021353753,0.030087579],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.98498917,0.010866975,0.0011689165,0.001391878,0.00079408096,0.0007889819],"domain_scores_gemma":[0.9935014,0.0014767161,0.0012425665,0.0013393309,0.0020670174,0.0003729363],"candidate_categories":["metaepi_narrow","insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.009578502,0.0006582051,0.0007068914,0.00007382374,0.0009355217,0.0006792671,0.0018799229,0.00088247604,0.0026822954],"category_scores_gemma":[0.0015312247,0.00043470264,0.0004687957,0.000520725,0.0003467862,0.0003232751,0.0010770382,0.0010829747,0.0006758349],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010881271,0.0042277947,0.030470068,0.0011759832,0.0005560663,0.000020286661,0.010381037,0.0013545739,0.30541807,0.17687982,0.0074102995,0.46199718],"study_design_scores_gemma":[0.001045724,0.000012534682,0.055260915,0.0058574053,0.00016134702,0.00007841951,0.00060107943,0.022900233,0.6270427,0.011388702,0.27387658,0.0017743746],"about_ca_topic_score_codex":0.007747508,"about_ca_topic_score_gemma":0.007116115,"teacher_disagreement_score":0.4602228,"about_ca_system_score_codex":0.00047439843,"about_ca_system_score_gemma":0.000297768,"threshold_uncertainty_score":0.99981046},"labels":[],"label_agreement":null},{"id":"W4286560424","doi":"10.3389/fnut.2022.940045","title":"Palm Lipid Emulsion Droplet Crystallinity and Gastric Acid Stability in Relation to in vitro Bioaccessibility and in vivo Gastric Emptying","year":2022,"lang":"en","type":"article","venue":"Frontiers in Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; University of Guelph","keywords":"Lipid digestion; Postprandial; Emulsion; Chemistry; Gastric emptying; In vivo; Food science; Digestion (alchemy); Chromatography; Fatty acid; Absorption (acoustics); Regulation of gastric function; Biochemistry; Materials science; Gastric acid; Lipase; Stomach; Endocrinology; Biology; Biotechnology","score_opus":0.02079926376914254,"score_gpt":0.2242932958980013,"score_spread":0.20349403212885875,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4286560424","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99708533,0.0009076866,0.00008349211,0.0003106636,0.00019809052,0.0012754853,0.000092882714,0.000022454407,0.000023892177],"genre_scores_gemma":[0.9981843,0.00015706138,0.0012138566,0.0000334072,0.000047975722,0.00030743313,0.00005201067,0.0000016061081,0.000002353051],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9975743,0.0007452932,0.00055224675,0.00056355295,0.00025547022,0.00030910116],"domain_scores_gemma":[0.999623,0.000089837486,0.000101358906,0.000089964706,0.000021521297,0.00007430782],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015078991,0.00014581734,0.0003100599,0.00023429909,0.00012294945,0.000045084922,0.00015756,0.00011278305,0.000028262762],"category_scores_gemma":[0.00020860438,0.000093629904,0.000028325941,0.0015761722,0.000048113463,0.00028775513,0.0002084012,0.00037705962,2.972276e-7],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00048925885,0.0003440224,0.72310936,0.000083388775,8.6238646e-7,0.000006045415,0.0002387976,0.0000312002,0.26638258,0.0000010408413,0.00004507612,0.009268374],"study_design_scores_gemma":[0.0012465589,0.00035808707,0.9847457,0.00016019207,0.0000022912586,0.0000071308536,0.0029922687,0.002061879,0.006504966,0.0014626252,0.0002187588,0.00023955383],"about_ca_topic_score_codex":0.0011210276,"about_ca_topic_score_gemma":0.0027082786,"teacher_disagreement_score":0.26163635,"about_ca_system_score_codex":0.00056255754,"about_ca_system_score_gemma":0.000007600342,"threshold_uncertainty_score":0.38181168},"labels":[],"label_agreement":null},{"id":"W4286776276","doi":"10.1016/j.afres.2022.100174","title":"Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenan","year":2022,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"National Research Council Canada; Norges Forskningsråd; Norges Teknisk-Naturvitenskapelige Universitet","keywords":"Syneresis; Chemistry; Rheology; Emulsion; Shear thinning; Dynamic mechanical analysis; Gel point; Carrageenan; Isoelectric point; Viscosity; Chromatography; Chemical engineering; Materials science; Organic chemistry; Food science; Composite material; Polymer","score_opus":0.0559615396196703,"score_gpt":0.2809728276838783,"score_spread":0.22501128806420803,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4286776276","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99517953,0.00068633416,0.000002788765,0.0003620893,0.000022427977,0.0021324155,0.00019362736,0.00002783217,0.0013929649],"genre_scores_gemma":[0.9993558,0.000017658333,0.00002965169,0.000010830468,0.000034160163,0.00041232357,0.000055991175,0.0000030343554,0.000080530925],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9975666,0.0004373803,0.00038063776,0.00042957338,0.00079718215,0.00038866285],"domain_scores_gemma":[0.99923384,0.00021827234,0.00017292365,0.00013497644,0.00011727599,0.00012270508],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012003788,0.00014044346,0.0002956157,0.00004362483,0.0005091681,0.000038814767,0.00033609796,0.00011214646,0.00008520243],"category_scores_gemma":[0.00007979828,0.000069415764,0.000042758114,0.00047236827,0.0002078582,0.000058076846,0.00049489597,0.0003644426,0.0000014664827],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014164066,0.00008910342,0.00021498297,0.000032658576,0.000036480906,7.7618336e-7,0.000640033,0.0000018492568,0.98894835,0.0009979408,0.00018091105,0.00871528],"study_design_scores_gemma":[0.0004883314,0.001590502,0.0024166133,0.000025326864,0.0000067471606,0.0000032424211,0.0028330532,0.000060241466,0.98992974,0.0013940178,0.0010946334,0.00015757735],"about_ca_topic_score_codex":0.0003576025,"about_ca_topic_score_gemma":0.00012562127,"teacher_disagreement_score":0.008557702,"about_ca_system_score_codex":0.000039287177,"about_ca_system_score_gemma":0.000024686282,"threshold_uncertainty_score":0.39161605},"labels":[],"label_agreement":null},{"id":"W4286852937","doi":"10.3791/56305-v","title":"Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas","year":2018,"lang":"en","type":"article","venue":"Journal of Visualized Experiments","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie; University of Saskatchewan","funders":"","keywords":"Ultrafiltration (renal); Composition (language); Brine; Food science; Chemistry; Viscosity; Chromatography; Materials science; Chemical engineering; Computer science; Organic chemistry; Composite material","score_opus":0.060589110985139166,"score_gpt":0.3453229273670619,"score_spread":0.28473381638192274,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4286852937","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983428,0.000715738,0.000008625768,0.00025729404,0.00033195296,0.0001553313,0.000019660154,0.000008084497,0.00016050493],"genre_scores_gemma":[0.99921304,0.00002433016,0.00019218952,0.00010388962,0.00042643826,0.0000032756811,0.000010211576,0.0000014528434,0.000025148298],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987679,0.0001864454,0.00049561664,0.000112593254,0.00028896742,0.00014848064],"domain_scores_gemma":[0.99934685,0.000021529078,0.0003225114,0.00004384916,0.000187447,0.000077840756],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000260971,0.000110961984,0.00031326967,0.000019111654,0.00011054085,0.000043616506,0.00018774136,0.000072299896,0.00016827542],"category_scores_gemma":[0.000018002143,0.00003658903,0.00007416432,0.000049952538,0.00011031851,0.00018497137,0.00007235267,0.00007047582,0.000009995987],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006438674,0.00013495814,0.00061079464,0.000004569914,0.000063978805,0.0000019830413,0.0012541057,8.8119094e-8,0.9955227,0.000007858706,0.00016358397,0.0015915469],"study_design_scores_gemma":[0.00070657115,0.00089133217,0.0019280763,0.00017930011,0.000014176696,0.000014491814,0.00049346813,0.000014489665,0.9943477,0.00008833809,0.0012251606,0.000096912336],"about_ca_topic_score_codex":0.0005203751,"about_ca_topic_score_gemma":0.000042818167,"teacher_disagreement_score":0.0014946345,"about_ca_system_score_codex":0.000032576605,"about_ca_system_score_gemma":0.000009073812,"threshold_uncertainty_score":0.18424979},"labels":[],"label_agreement":null},{"id":"W4288068550","doi":"10.1002/cche.10589","title":"Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market","year":2022,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":54,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Vicia faba; Legume; Cultivar; Ingredient; Food science; Chemistry; Agronomy; Horticulture; Biology","score_opus":0.045161349731278985,"score_gpt":0.2507693184870958,"score_spread":0.20560796875581683,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4288068550","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9857995,0.00008134872,4.6086058e-7,0.00043151923,0.000012138336,0.0012257234,0.00008879268,0.0000071341146,0.012353384],"genre_scores_gemma":[0.9989892,1.0833152e-7,0.0000078628145,0.000013089208,0.000044395227,0.00060324254,0.000027866014,6.3017825e-7,0.00031357462],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984072,0.0004264703,0.00023346522,0.00017424769,0.00064608344,0.00011256658],"domain_scores_gemma":[0.9994141,0.000069480186,0.00025594435,0.00012653401,0.00011879954,0.000015180191],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013483972,0.000090954294,0.00015341681,0.0000029555117,0.00015634696,0.000009949035,0.0004289244,0.000036251266,0.0008430143],"category_scores_gemma":[0.000042513995,0.00002743602,0.00005485683,0.0002978254,0.00011690087,0.000036749505,0.000109667824,0.00018955626,4.6505176e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017667934,0.00022313037,0.0062714755,0.00006338115,0.000026673517,2.6645625e-7,0.00048149822,0.00007179731,0.991681,0.00004636696,0.0002735635,0.0006841591],"study_design_scores_gemma":[0.00063813274,0.0003836384,0.21550599,0.000105650084,0.000038507977,0.000021774771,0.007810251,0.000480973,0.7724802,0.0011692665,0.001161856,0.0002038043],"about_ca_topic_score_codex":0.00058083364,"about_ca_topic_score_gemma":0.00029874325,"teacher_disagreement_score":0.21920085,"about_ca_system_score_codex":0.00007245557,"about_ca_system_score_gemma":0.00005083306,"threshold_uncertainty_score":0.9230415},"labels":[],"label_agreement":null},{"id":"W4288450350","doi":"10.3390/molecules27154794","title":"Biochemical Characterization and In Vitro Digestibility of Protein Isolates from Hemp (Cannabis sativa L.) By-Products for Salmonid Feed Applications","year":2022,"lang":"en","type":"article","venue":"Molecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"National Research Council Canada","funders":"National Research Council Canada","keywords":"Cannabis sativa; In vitro; Protein digestibility; Food science; Chemistry; Biotechnology; Biology; Biochemistry; Botany","score_opus":0.011742428562971375,"score_gpt":0.2081330590456729,"score_spread":0.19639063048270153,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4288450350","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99473864,0.00029973028,0.00016431713,0.001974049,0.000015360849,0.0014253125,0.0013495226,0.000024616262,0.000008456525],"genre_scores_gemma":[0.9973719,0.000002221183,0.00032368227,0.000028579534,0.000038302893,0.0012357393,0.0009468591,0.0000014844987,0.0000512237],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99913204,0.00008039109,0.00022246281,0.00033198355,0.000104049825,0.0001290527],"domain_scores_gemma":[0.9996923,0.000040217812,0.00011756045,0.00008033476,0.00004145868,0.000028112365],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014475499,0.00008990368,0.00015247821,0.000010695604,0.00010645538,0.000017162973,0.00016641065,0.000042986725,0.000012431738],"category_scores_gemma":[0.000079508616,0.00004734367,0.000025433548,0.00021170556,0.000053409174,0.000041145828,0.00011351986,0.000067334375,5.215395e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009133907,0.000098163015,0.00069366593,0.000016555223,0.0000043689456,9.9736816e-8,0.000042739608,4.4143482e-7,0.9910065,0.000021090465,0.00003658608,0.00798847],"study_design_scores_gemma":[0.00010915318,0.000100526944,0.015962536,0.000006958077,0.0000029559349,5.367928e-7,0.00006725086,0.000103497325,0.97884095,0.0004233469,0.0042816913,0.00010060848],"about_ca_topic_score_codex":0.0004384408,"about_ca_topic_score_gemma":0.000018408107,"teacher_disagreement_score":0.01526887,"about_ca_system_score_codex":0.000032586704,"about_ca_system_score_gemma":0.000007849935,"threshold_uncertainty_score":0.19306187},"labels":[],"label_agreement":null},{"id":"W4288699001","doi":"10.1111/1541-4337.13012","title":"Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review","year":2022,"lang":"en","type":"review","venue":"Comprehensive Reviews in Food Science and Food Safety","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Université Laval","funders":"","keywords":"Hydrostatic pressure; Chemistry; Food science; Thermodynamics; Physics","score_opus":0.17512531915596505,"score_gpt":0.3414490191204339,"score_spread":0.16632369996446886,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4288699001","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0056789746,0.98417413,0.0000017830259,0.00013226029,0.00013585789,0.009602179,0.00016213427,0.000033959976,0.00007870972],"genre_scores_gemma":[0.033498973,0.9653766,0.00003273031,0.00009232455,0.00006220536,0.0006854141,0.00023658795,0.000007323693,0.000007795817],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9928179,0.002250661,0.0021182008,0.0012387864,0.00095962256,0.0006148546],"domain_scores_gemma":[0.9967509,0.00043861978,0.0018551588,0.0005536501,0.00025305047,0.00014860994],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.004655302,0.0006654534,0.0029313723,0.00015254533,0.0006116642,0.00009903699,0.001990122,0.00018500585,0.00006535432],"category_scores_gemma":[0.0007236317,0.00024015186,0.0002829973,0.0046501053,0.00057598535,0.00047890146,0.00061334734,0.0008413175,0.0000028137563],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000067169913,0.00012962027,0.000022057393,0.024039965,0.000020931362,8.3687814e-7,0.00026843115,0.0000023687514,0.00019146106,0.00008077468,0.00003319341,0.97520363],"study_design_scores_gemma":[0.000118340555,0.0015006579,0.0006093476,0.03078341,0.0001625926,0.000018031486,0.0003423016,0.000043673375,0.000016765553,0.000060068178,0.9658231,0.0005217248],"about_ca_topic_score_codex":0.00009974997,"about_ca_topic_score_gemma":0.0002272453,"teacher_disagreement_score":0.9746819,"about_ca_system_score_codex":0.00020350773,"about_ca_system_score_gemma":0.0002476051,"threshold_uncertainty_score":0.97931087},"labels":[],"label_agreement":null},{"id":"W4288810580","doi":"10.1016/j.foodchem.2022.133832","title":"Entrapment of cyanidin-3-O-glucoside in β-conglycinin: From interaction to bioaccessibility and antioxidant activity under thermal treatment","year":2022,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"ABTS; DPPH; Chemistry; Antioxidant; Hydrogen bond; Antioxidant capacity; Cyanidin; Anthocyanin; Antagonism; Thermal stability; Hydrophobic effect; Food science; Nuclear chemistry; Organic chemistry; Biochemistry; Molecule; Receptor","score_opus":0.030982112742506944,"score_gpt":0.24092995430750125,"score_spread":0.2099478415649943,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4288810580","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99876636,0.00011794638,9.046257e-7,0.00030160422,0.000076444645,0.00024183575,0.0001800748,0.00001999694,0.0002948198],"genre_scores_gemma":[0.99975896,0.0000048688967,0.000011882766,0.000021148577,0.000058930807,0.00009539155,0.00001695188,9.575393e-7,0.00003090322],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99908257,0.00007285216,0.000200931,0.00032474948,0.00016674068,0.00015214903],"domain_scores_gemma":[0.99967,0.000072358634,0.00009420023,0.00009024979,0.0000126801815,0.000060504713],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000128827,0.00011727684,0.00018408241,0.0000065187833,0.0000767862,0.000018821,0.00014761793,0.000044060474,0.00034490172],"category_scores_gemma":[0.000010535818,0.000055970333,0.00004944377,0.00012698465,0.000023996547,0.00005809292,0.00016266856,0.00009741729,0.0000012865777],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011399892,0.00029408574,0.01035398,0.0000074743116,0.000023681345,0.0000017932497,0.00015234768,0.000040918345,0.976254,0.0000018527232,0.0000038312596,0.012752061],"study_design_scores_gemma":[0.00020921156,0.00044462347,0.12636423,0.000013408292,0.000005242565,0.0000027613214,0.00087291375,0.000028975386,0.8716542,0.00004394421,0.00026276067,0.0000977048],"about_ca_topic_score_codex":0.0017563936,"about_ca_topic_score_gemma":0.00048421774,"teacher_disagreement_score":0.116010256,"about_ca_system_score_codex":0.00021363054,"about_ca_system_score_gemma":0.000011532236,"threshold_uncertainty_score":0.3776432},"labels":[],"label_agreement":null},{"id":"W4289521679","doi":"10.3390/foods11152299","title":"Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies","year":2022,"lang":"en","type":"review","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":104,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University; University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Legume; Protein digestibility; Food science; Protein quality; Pea protein; Biotechnology; Food processing; Essential amino acid; Biology; Amino acid; Agronomy; Biochemistry","score_opus":0.0680303534325217,"score_gpt":0.2998606068305376,"score_spread":0.2318302533980159,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4289521679","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.02416433,0.97216123,8.6908994e-7,0.00019191978,0.00006516828,0.0018011029,0.0002888092,0.00053150934,0.0007950493],"genre_scores_gemma":[0.15372212,0.8386164,0.00014754798,0.000030171337,0.0007117645,0.0051497268,0.0010238615,0.000018334988,0.0005800945],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99773854,0.00024159403,0.00044200954,0.00076395826,0.00044485356,0.00036904507],"domain_scores_gemma":[0.99923986,0.00017923187,0.0003545229,0.00013154345,0.000026652062,0.00006819316],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036352107,0.00041555817,0.00095691846,0.00002836407,0.00048950483,0.0001454901,0.00062538916,0.00028091532,0.00008034443],"category_scores_gemma":[0.00023693663,0.00016369726,0.0002172273,0.000577359,0.0002238858,0.00018976557,0.00025524988,0.00065888395,0.000015083069],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000003653808,0.00010734536,0.000006344888,0.0014123911,0.000024004168,0.0000038401427,0.000030080688,1.2144281e-7,0.0019153998,0.0001436505,0.0000518439,0.99630135],"study_design_scores_gemma":[0.000052851352,0.00060189987,0.000030872485,0.0017263442,0.00005140741,0.000047708807,0.00019378816,0.000010998898,0.000197573,0.0022640494,0.9943231,0.0004994443],"about_ca_topic_score_codex":0.0000787196,"about_ca_topic_score_gemma":0.00000559676,"teacher_disagreement_score":0.99580187,"about_ca_system_score_codex":0.00011999567,"about_ca_system_score_gemma":0.00006108122,"threshold_uncertainty_score":0.66753805},"labels":[],"label_agreement":null},{"id":"W4292870120","doi":"10.3389/frsfm.2022.937152","title":"Impact of deamidation on the physicochemical properties and air-water interfacial behaviour of gliadin nanoparticles","year":2022,"lang":"en","type":"article","venue":"Frontiers in Soft Matter","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Ontario Ministry of Research and Innovation; Natural Sciences and Engineering Research Council of Canada","keywords":"Deamidation; Gliadin; Isoelectric point; Chemistry; Chemical engineering; Nanoparticle; Solubility; Materials science; Chromatography; Organic chemistry; Gluten; Biochemistry","score_opus":0.023606468928709486,"score_gpt":0.21311155028096446,"score_spread":0.18950508135225497,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4292870120","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990043,0.000056288583,0.000003425211,0.00059062307,0.000086822416,0.00019351227,0.000020274176,0.00000613488,0.000038630908],"genre_scores_gemma":[0.9997937,5.728348e-7,0.000016790584,0.00007731558,0.000024241888,0.000035596775,0.0000060380357,9.109313e-7,0.00004480305],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99937755,0.00009206864,0.00015373788,0.0001167292,0.00014243618,0.000117507196],"domain_scores_gemma":[0.9998508,0.000015333739,0.000055202196,0.000048952043,0.000013039718,0.00001666059],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017063228,0.00006638309,0.00012718154,0.000009449058,0.000059899983,0.000008312483,0.0001546565,0.000022764409,0.00039668512],"category_scores_gemma":[0.000009021976,0.000020488469,0.000047547997,0.000054497992,0.00009417227,0.000037367965,0.00011168128,0.00008299774,0.000006471527],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007612212,0.000062033316,0.28688127,0.0000044011035,0.0000080355485,2.1880602e-7,0.0005325405,0.000019492767,0.70802605,0.0000014748674,0.0032458527,0.0011424872],"study_design_scores_gemma":[0.00015947477,0.0005348155,0.351818,0.00003125922,0.000008039707,0.0000027055355,0.0012996305,0.00013507697,0.64536965,0.00034930624,0.00017402171,0.00011804022],"about_ca_topic_score_codex":0.00026861543,"about_ca_topic_score_gemma":0.00000960178,"teacher_disagreement_score":0.06493671,"about_ca_system_score_codex":0.0000352491,"about_ca_system_score_gemma":0.0000029676412,"threshold_uncertainty_score":0.43434238},"labels":[],"label_agreement":null},{"id":"W4294335352","doi":"10.1016/j.jfoodeng.2022.111265","title":"Potential of air-currents assisted particle separation (ACAPS) technology for hybrid fractionation of clean-label faba bean (Vicia faba L.) protein","year":2022,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Vicia faba; Fractionation; Particle (ecology); Chemistry; Chromatography; Environmental science; Agronomy; Biology; Ecology","score_opus":0.02005662132704548,"score_gpt":0.24257079499977935,"score_spread":0.22251417367273388,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4294335352","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99503106,0.00021099468,0.0036262367,0.00034031726,0.00034703003,0.00035651095,0.00005737455,0.000023015498,0.000007448216],"genre_scores_gemma":[0.99910253,0.0000023042255,0.00071137573,0.000004506375,0.000115947456,0.00004096311,0.000010635742,0.0000022643615,0.000009471037],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988003,0.00003798476,0.000558625,0.00010279064,0.0003523376,0.00014798259],"domain_scores_gemma":[0.99909514,0.00003914289,0.0005745614,0.000045725355,0.00020895404,0.000036496913],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041293763,0.000090573085,0.00022441027,0.00007000608,0.00008929414,0.000008760147,0.00021714276,0.000048346123,0.000019269846],"category_scores_gemma":[0.00012363523,0.00005198736,0.00010564771,0.00030026198,0.000015116796,0.00017516439,0.000051047075,0.0001841546,4.1503364e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006994093,0.00016649428,0.000098330485,0.00003092184,0.00005889889,0.000001321369,0.000023698918,0.008074393,0.95831573,0.00024623546,0.00004639035,0.032867625],"study_design_scores_gemma":[0.00079639984,0.003750742,0.004860863,0.0000839951,0.000037820257,0.00010208643,0.00043867723,0.019133862,0.968506,0.00032422334,0.0018056331,0.00015971984],"about_ca_topic_score_codex":0.000006546034,"about_ca_topic_score_gemma":0.0000043064347,"teacher_disagreement_score":0.032707904,"about_ca_system_score_codex":0.000077824814,"about_ca_system_score_gemma":0.00001450123,"threshold_uncertainty_score":0.2119983},"labels":[],"label_agreement":null},{"id":"W4294992913","doi":"10.1016/j.foodhyd.2022.108126","title":"Fabrication of chitosan colloidal gels via pH-mediated self-association","year":2022,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto; Toronto Metropolitan University; University of Calgary","funders":"Guangdong Province Higher Vocational Colleges and Schools Pearl River Scholar Funded Scheme; Natural Sciences and Engineering Research Council of Canada; Higher Education Discipline Innovation Project; China Postdoctoral Science Foundation","keywords":"Chitosan; Colloid; Fabrication; Chemistry; Chemical engineering; Colloidal particle; Chromatography; Nanotechnology; Materials science; Biochemistry; Organic chemistry; Medicine; Engineering","score_opus":0.009186634437030406,"score_gpt":0.19079258354641304,"score_spread":0.18160594910938263,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4294992913","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9943348,0.00010738246,0.000007888441,0.0004879362,0.00038300175,0.0011470678,0.00022608213,0.00020366591,0.0031021433],"genre_scores_gemma":[0.9985679,0.0000045692586,0.000044987406,0.00010511439,0.00027126176,0.0006451389,0.00016001581,0.0000026245534,0.00019842235],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978662,0.0002920649,0.00044395353,0.00032232443,0.0007534089,0.00032203214],"domain_scores_gemma":[0.99907494,0.00019019331,0.00048713104,0.00010578494,0.000059365902,0.00008257649],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004386524,0.00015592422,0.0002772998,0.000036036763,0.0004231587,0.000027767483,0.0004633717,0.00011735816,0.00026685226],"category_scores_gemma":[0.00009848306,0.00008231766,0.000135129,0.00094684196,0.00001619444,0.00010841386,0.00020328903,0.00020722063,0.000025843941],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000027139784,0.00024853734,0.011110208,0.000009697896,0.000064888016,3.854273e-7,0.0002163532,0.000041967378,0.98572797,0.000059506954,0.00041047146,0.0020828545],"study_design_scores_gemma":[0.0015259894,0.0076833726,0.101416625,0.00002257982,0.00009161281,0.000019839086,0.001138195,0.0014358956,0.7899707,0.00066878425,0.09509014,0.0009362401],"about_ca_topic_score_codex":0.00016862218,"about_ca_topic_score_gemma":0.00008370366,"teacher_disagreement_score":0.19575727,"about_ca_system_score_codex":0.00021066134,"about_ca_system_score_gemma":0.00003066091,"threshold_uncertainty_score":0.33568168},"labels":[],"label_agreement":null},{"id":"W4296013593","doi":"10.1016/j.crfs.2022.09.013","title":"Application of Pickering emulsions in probiotic encapsulation- A review","year":2022,"lang":"en","type":"review","venue":"Current Research in Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":59,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Waterloo","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation","keywords":"Pickering emulsion; Probiotic; Emulsion; Encapsulation (networking); Nanotechnology; Chitosan; Materials science; Food science; Chemistry; Biology; Bacteria; Computer science; Nanoparticle; Organic chemistry","score_opus":0.45178618824098643,"score_gpt":0.48757148930415795,"score_spread":0.035785301063171515,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4296013593","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00043010878,0.99472976,0.0000015952044,0.00006969716,0.00017418349,0.004255376,0.00003754714,0.00001654789,0.00028520016],"genre_scores_gemma":[0.019255938,0.97876346,0.000012753992,0.000002246761,0.00005698695,0.0018474157,0.000053604526,0.0000018597894,0.000005745376],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9948125,0.0009250957,0.0010219716,0.0008664916,0.0016854977,0.00068843324],"domain_scores_gemma":[0.998435,0.0006141868,0.00035172803,0.00032218915,0.00014913362,0.00012774896],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.008960802,0.00021319285,0.0008673777,0.00039145545,0.00028067557,0.00005330469,0.0023011968,0.00008390974,0.00009006031],"category_scores_gemma":[0.001010972,0.000092869675,0.0001582621,0.010097951,0.00046036474,0.00020129664,0.0010409817,0.0010898066,0.00002971102],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[6.466148e-7,0.00011624989,0.000046441306,0.0118433,0.0000013708745,7.095464e-7,0.000022360442,0.0000014195091,0.00016512451,0.00040012176,0.000014814697,0.9873874],"study_design_scores_gemma":[0.000037239137,0.0002218215,0.0001547185,0.040104575,0.000006020874,0.000006344081,0.000035507543,0.00006544618,0.000010988803,0.00024615313,0.95890427,0.00020690188],"about_ca_topic_score_codex":0.00012768802,"about_ca_topic_score_gemma":0.00021196844,"teacher_disagreement_score":0.98718053,"about_ca_system_score_codex":0.0006471205,"about_ca_system_score_gemma":0.0003874162,"threshold_uncertainty_score":0.48517308},"labels":[],"label_agreement":null},{"id":"W4296998667","doi":"10.1111/jfpp.17169","title":"Physico‐chemical, structural, and functional properties of protein concentrate from selected pulses: A comparative study","year":2022,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Saskatchewan Polytechnic","funders":"","keywords":"Isoelectric point; Chemistry; Food science; Extraction (chemistry); Ingredient; Solubility; Chromatography; Moisture; Food products; Biochemistry; Organic chemistry","score_opus":0.08036942731556089,"score_gpt":0.24472290522032764,"score_spread":0.16435347790476673,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4296998667","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970128,0.0023753864,0.0000041012777,0.00019229137,0.000033973625,0.00034268398,0.000020935277,0.000008686749,0.0000091541815],"genre_scores_gemma":[0.9997702,0.0000026904897,0.000051298975,0.000011046037,0.00011820635,0.000025985144,0.0000093198405,8.151784e-7,0.000010443027],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989051,0.00019745402,0.0003419251,0.00012838705,0.0003404299,0.00008665626],"domain_scores_gemma":[0.99905014,0.00003868329,0.0005218044,0.000023189068,0.00033050647,0.000035648714],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023419615,0.000087892244,0.00022111871,0.0000142011295,0.00024919029,0.00007910622,0.00010421137,0.00002404333,0.000017826516],"category_scores_gemma":[0.00004243974,0.000037506354,0.000021015254,0.00023383033,0.000052432377,0.00040306337,0.000065503285,0.00017293492,4.9193474e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00039832495,0.00010481169,0.0065076454,0.00003125888,0.000058912006,3.5994344e-7,0.0023895735,0.000025041567,0.9855689,0.000009886814,0.000023194294,0.0048821303],"study_design_scores_gemma":[0.0025332803,0.010610738,0.2314838,0.00049456325,0.00014025894,0.00006445169,0.02628374,0.0042839763,0.71889096,0.0041333004,0.0005810146,0.00049992464],"about_ca_topic_score_codex":0.00009249204,"about_ca_topic_score_gemma":0.000021438833,"teacher_disagreement_score":0.26667792,"about_ca_system_score_codex":0.00001917108,"about_ca_system_score_gemma":0.000032594406,"threshold_uncertainty_score":0.19165953},"labels":[],"label_agreement":null},{"id":"W4297348291","doi":"10.3390/foods11192992","title":"Impact of Electric Arcs and Pulsed Electric Fields on the Functional Properties of Beta-Lactoglobulin","year":2022,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Fonds de recherche du Québec – Nature et technologies; Natural Sciences and Engineering Research Council of Canada","keywords":"Whey protein; Electric field; Chemistry; Ingredient; Functional food; Beta-lactoglobulin; Chemical engineering; Analytical Chemistry (journal); Materials science; Food science; Chromatography","score_opus":0.05337349782558222,"score_gpt":0.22429825425224956,"score_spread":0.17092475642666732,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4297348291","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99779594,0.0006741877,0.0000016519352,0.0005182928,0.00004991502,0.0002599832,0.0000169413,0.000013495255,0.0006695866],"genre_scores_gemma":[0.99969923,0.0000095907135,0.0000014193153,0.000047871614,0.00006724263,0.0000498024,0.000004432897,7.537904e-7,0.00011963992],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9990757,0.00016875517,0.0001838365,0.00013869216,0.00027936176,0.00015362952],"domain_scores_gemma":[0.9996365,0.000122016936,0.00011508308,0.00006343327,0.000037743917,0.000025269634],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031151695,0.00008523892,0.00014939938,0.000021101294,0.0001607157,0.0000106974885,0.00019141984,0.00003903346,0.0003808134],"category_scores_gemma":[0.00005408766,0.000025218256,0.00009976513,0.0004534946,0.000025638456,0.00002546191,0.00006776881,0.00016357767,0.0000020467144],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022532122,0.0001397013,0.008028799,0.000009608115,0.000063451225,4.3082147e-7,0.00006734223,0.00009610617,0.97891146,0.0004145395,0.00070440036,0.011338817],"study_design_scores_gemma":[0.00037387767,0.016148105,0.60722125,0.000026200507,0.00003567074,0.000035976285,0.0002364338,0.0011632873,0.37162575,0.0010393381,0.0017826287,0.00031146928],"about_ca_topic_score_codex":0.00026905868,"about_ca_topic_score_gemma":0.000015089667,"teacher_disagreement_score":0.60728574,"about_ca_system_score_codex":0.000033277312,"about_ca_system_score_gemma":0.000021774813,"threshold_uncertainty_score":0.416964},"labels":[],"label_agreement":null},{"id":"W4298152431","doi":"10.1016/b978-0-12-821683-5.00007-8","title":"Micro- and nanoencapsulation of omega-3 and other nutritional fatty acids: challenges and novel solutions","year":2022,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"National Research Council Canada; University of Guelph","funders":"","keywords":"Docosahexaenoic acid; Nutraceutical; Eicosapentaenoic acid; Polyunsaturated fatty acid; Functional food; Bioavailability; Nanocarriers; Chemistry; Fatty acid; Nanotechnology; Medicine; Food science; Materials science; Biochemistry; Drug delivery; Pharmacology","score_opus":0.060366965485432605,"score_gpt":0.22722196159246413,"score_spread":0.16685499610703153,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4298152431","genre_codex":"other","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.04746286,0.07576959,0.0000012155733,0.0007540698,0.00020216807,0.001345226,0.0013436611,0.00006257146,0.8730586],"genre_scores_gemma":[0.6098413,0.008868506,0.00073217764,0.0004138449,0.0010907789,0.00032015523,0.00020202064,0.000024992552,0.3785062],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9989406,0.000033081727,0.00028331782,0.00037283858,0.00021456806,0.00015560776],"domain_scores_gemma":[0.99952495,0.00008889904,0.00020268543,0.00007097232,0.00004671586,0.00006574906],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024902867,0.00020979108,0.0003151371,0.00003056804,0.00021280929,0.00002379307,0.00010571505,0.0001931963,0.000108118205],"category_scores_gemma":[0.000009281092,0.00010462717,0.000060790167,0.00000946317,0.00022543923,0.000044915734,0.00021651616,0.00017188146,0.0000018131959],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000018353863,0.000022697886,0.00006505303,0.00012442538,0.000065542365,0.0000013455033,0.00020977836,4.9520214e-8,0.06479878,0.05344952,0.000008061734,0.8812364],"study_design_scores_gemma":[0.0002646045,0.00023387202,0.0039444994,0.00026175333,0.000040958545,0.00007236132,0.00007396574,0.0000030348328,0.00024380417,0.014038457,0.98051584,0.0003068653],"about_ca_topic_score_codex":0.0000047239455,"about_ca_topic_score_gemma":0.000096926065,"teacher_disagreement_score":0.9805078,"about_ca_system_score_codex":0.000022746472,"about_ca_system_score_gemma":0.000008509443,"threshold_uncertainty_score":0.42665723},"labels":[],"label_agreement":null},{"id":"W4302773296","doi":"10.1016/j.foodchem.2022.134535","title":"On the use on hydroxyapatite suspensions for the separation of milk fat globule membrane components from buttermilk","year":2022,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agropur cooperative; Université Laval","funders":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation; Université Laval","keywords":"Globules of fat; Chemistry; Membrane; Food science; Pasteurization; Chromatography; Raw milk; Adsorption; Chemical engineering; Milk fat; Biochemistry; Organic chemistry","score_opus":0.07806781155317197,"score_gpt":0.2412209929483179,"score_spread":0.16315318139514592,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4302773296","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99606633,0.000050427603,0.0000018041768,0.0019689961,0.00013643816,0.00047312715,0.0008282736,0.000024737143,0.00044984525],"genre_scores_gemma":[0.99853516,0.0000030866286,0.000009362,0.00034231885,0.00016111422,0.00019093513,0.00027415555,0.0000015341626,0.00048235685],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990486,0.000071218084,0.00019110298,0.0002172632,0.00032739813,0.00014442296],"domain_scores_gemma":[0.99856055,0.0010446627,0.00014838854,0.00018501465,0.000031734806,0.000029656258],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013979223,0.00011247581,0.00012804498,0.0000023549696,0.00048674876,0.000032813412,0.0004573613,0.000047649795,0.00041667334],"category_scores_gemma":[0.0000861138,0.00003632766,0.000107490705,0.000099929246,0.00004400462,0.000027243352,0.00012422205,0.00014718101,0.0000079414185],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008624941,0.00008312582,0.00006176438,0.000004495961,0.00003251331,4.3911717e-7,0.00004238639,0.0002245522,0.99552304,0.0000761872,0.0034660432,0.00039919754],"study_design_scores_gemma":[0.00019852212,0.00035121993,0.0011397053,0.000026764927,0.00001711576,0.0000020583889,0.00016264469,0.0008319964,0.96846205,0.00039607918,0.028291851,0.00011998919],"about_ca_topic_score_codex":0.00020787584,"about_ca_topic_score_gemma":0.00006730256,"teacher_disagreement_score":0.027060993,"about_ca_system_score_codex":0.000037742597,"about_ca_system_score_gemma":0.000004213809,"threshold_uncertainty_score":0.45622808},"labels":[],"label_agreement":null},{"id":"W4303946506","doi":"10.3390/gels8100641","title":"Self-assembly and Hydrogelation Properties of Peptides Derived from Peptic Cleavage of Aggregation-prone Regions of Ovalbumin","year":2022,"lang":"en","type":"article","venue":"Gels","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University; University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada; University of Ottawa","keywords":"Self-healing hydrogels; Chemistry; Peptide; Thioflavin; Ovalbumin; Biophysics; Fibril; Hydrolysate; Cleavage (geology); Chemical engineering; Polymer chemistry; Biochemistry; Materials science; Hydrolysis; Immune system","score_opus":0.028014098054689178,"score_gpt":0.19989006121377745,"score_spread":0.17187596315908826,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4303946506","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982805,0.00092512957,0.000003997191,0.00015528238,0.000034422246,0.000334615,0.00004518307,0.000019608131,0.00020122738],"genre_scores_gemma":[0.9996284,0.000021252466,0.00021369505,0.000007252938,0.000027297807,0.00003711547,0.000015069473,9.556064e-7,0.00004894616],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990986,0.0001378777,0.00029745756,0.00014834531,0.00022795518,0.00008978352],"domain_scores_gemma":[0.9994827,0.00007462009,0.0002940841,0.00006999257,0.00005501391,0.000023587296],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020780099,0.00007075172,0.00019081874,0.000015715048,0.00010297398,0.000006169547,0.00014614101,0.000035363737,0.000023264834],"category_scores_gemma":[0.00004278879,0.00003237827,0.000045908957,0.00016061586,0.00006438268,0.00008029366,0.00011113526,0.0000533652,0.0000013825429],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000023326145,0.0000683821,0.0034026466,0.00003674885,0.000024186911,3.5297305e-7,0.00085967936,0.000010529866,0.99256486,0.00011090918,0.000035819703,0.0028625657],"study_design_scores_gemma":[0.0001397766,0.0003794889,0.037094504,0.00007126776,0.000020276078,0.000003041176,0.001792784,0.00019215368,0.95953494,0.0005237047,0.00016395918,0.00008408671],"about_ca_topic_score_codex":0.0007177474,"about_ca_topic_score_gemma":0.00010268476,"teacher_disagreement_score":0.033691857,"about_ca_system_score_codex":0.000018150768,"about_ca_system_score_gemma":0.000010910603,"threshold_uncertainty_score":0.13203475},"labels":[],"label_agreement":null},{"id":"W4306179748","doi":"10.22541/au.166576503.35339303/v1","title":"Select functional properties of protein isolates obtained from canola meals modified by solid-state fermentation","year":2022,"lang":"en","type":"preprint","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Canola; Solid-state fermentation; Fermentation; Food science; Chemistry; Aspergillus oryzae; Aspergillus niger; Extraction (chemistry); Isoelectric point; Meal; Rapeseed; Solubility; Chromatography; Biochemistry; Organic chemistry; Enzyme","score_opus":0.051482129959702805,"score_gpt":0.23535672736384222,"score_spread":0.18387459740413942,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4306179748","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9943384,0.00080852676,0.000065774126,0.00057014375,0.00028578332,0.0021265403,0.00083487626,0.00017479538,0.00079516973],"genre_scores_gemma":[0.99215764,0.000022550335,0.00006321284,0.00007168072,0.0001400154,0.0010139656,0.0012601934,0.0000037451002,0.0052669807],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9973705,0.00038370027,0.0006877013,0.0006732721,0.00057057856,0.00031429174],"domain_scores_gemma":[0.99905574,0.00003807921,0.0005010001,0.0001420807,0.00018653063,0.000076568074],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0003695408,0.00033811506,0.00049801596,0.000025924832,0.0002335084,0.0001116282,0.00051922904,0.00021009718,0.0013265967],"category_scores_gemma":[0.000053677628,0.00013338549,0.00016815924,0.00018398988,0.00006582455,0.000103438186,0.000603595,0.00040017517,0.000014601016],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019918445,0.00010613515,0.0002526259,0.000059467802,0.00013230926,5.708626e-7,0.00017876353,0.0006859403,0.99588454,0.000030892716,0.00074870983,0.0017208882],"study_design_scores_gemma":[0.0003224619,0.00046834073,0.0026485743,0.00017219088,0.00003497661,0.0000014134766,0.00064195314,0.0019300955,0.98853076,0.0034411529,0.0011835645,0.00062453805],"about_ca_topic_score_codex":0.019150391,"about_ca_topic_score_gemma":0.0008357032,"teacher_disagreement_score":0.018314688,"about_ca_system_score_codex":0.00019193458,"about_ca_system_score_gemma":0.000082456005,"threshold_uncertainty_score":0.99958634},"labels":[],"label_agreement":null},{"id":"W4307298146","doi":"10.1016/j.carbpol.2022.120250","title":"Encapsulation of different spice essential oils in quinoa protein isolate-gum Arabic coacervates for improved stability","year":2022,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":49,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Coacervate; Gum arabic; Arabic; Materials science; Fourier transform infrared spectroscopy; Spice; Absorption of water; Chemical engineering; Chemistry; Chromatography; Composite material; Food science","score_opus":0.020687982925139747,"score_gpt":0.22400168205660204,"score_spread":0.2033136991314623,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4307298146","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966452,0.00026563773,0.000014646065,0.00057282636,0.00032831408,0.0018139635,0.00021124599,0.000045424804,0.000102701706],"genre_scores_gemma":[0.99887013,0.0000021945477,0.000017111415,0.00003115384,0.00009017506,0.0008060777,0.00010378247,0.0000028453037,0.00007651336],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99819374,0.00025795374,0.0005229255,0.00042131232,0.0002249121,0.0003791684],"domain_scores_gemma":[0.99934196,0.00010817194,0.00028616772,0.0001326656,0.000056257642,0.00007474767],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004276676,0.00019326192,0.00034179038,0.00003589772,0.00018476821,0.0000276973,0.00033616455,0.00008124987,0.0002854536],"category_scores_gemma":[0.000058989895,0.00009568672,0.0001479163,0.00039490924,0.00007813797,0.00011158137,0.00015873,0.00016071515,9.050934e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001644171,0.00014837783,0.001274087,0.00003581936,0.000014894951,5.481307e-7,0.00020229656,0.000020200703,0.99486744,0.00010139115,0.0000039634942,0.003166585],"study_design_scores_gemma":[0.00049267826,0.0007508166,0.0062250285,0.000019903942,0.000015043659,7.5770816e-7,0.00070181885,0.0038064963,0.9870341,0.00054942607,0.00013383981,0.00027011946],"about_ca_topic_score_codex":0.0018655919,"about_ca_topic_score_gemma":0.0006485809,"teacher_disagreement_score":0.007833348,"about_ca_system_score_codex":0.00013868004,"about_ca_system_score_gemma":0.000024242892,"threshold_uncertainty_score":0.39019912},"labels":[],"label_agreement":null},{"id":"W4307731910","doi":"10.21748/phkb7574","title":"Functional properties of faba bean proteins extracted by different aqueous processes for food applications","year":2022,"lang":"en","type":"article","venue":"Proceedings of 2022 AOCS Annual Meeting &amp; Expo","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Tannin; Fractionation; Chemistry; Extraction (chemistry); Vicia faba; Aqueous solution; Protein purification; Dry matter; Globulin; Solubility; Food science; Condensed tannin; Chromatography; Botany; Biochemistry; Proanthocyanidin; Biology; Polyphenol; Antioxidant; Organic chemistry","score_opus":0.03869430307214977,"score_gpt":0.2196701303604794,"score_spread":0.18097582728832962,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4307731910","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99230623,0.0020287675,0.000038954808,0.0007437739,0.00008598135,0.0026395514,0.0016699693,0.00013150871,0.00035524883],"genre_scores_gemma":[0.99240637,0.000020177315,0.00035281133,0.00003120632,0.00023540325,0.0059830835,0.00020236925,0.0000076268984,0.00076094514],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99775463,0.000025206211,0.00067023403,0.00051987445,0.00065757777,0.00037249856],"domain_scores_gemma":[0.9980327,0.00012062219,0.0007331448,0.00006553477,0.00095830654,0.00008971221],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00052811485,0.00025427467,0.0003909473,0.00004703139,0.0006180144,0.000054724427,0.0005829186,0.00008845796,0.00006922955],"category_scores_gemma":[0.00046517365,0.0001287141,0.00013580668,0.000552262,0.000108568485,0.00019866183,0.0003322861,0.00022505732,0.0000019714041],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001634302,0.00054601993,0.0015573107,0.0005875742,0.000052540294,2.4418192e-8,0.00073192106,0.0000041569765,0.9867098,0.00030037595,0.0047083152,0.004638569],"study_design_scores_gemma":[0.00063307106,0.0033105807,0.0015894736,0.00030224945,0.00007387247,0.000028588725,0.01027169,0.000019469428,0.67730445,0.001560138,0.3040808,0.0008256278],"about_ca_topic_score_codex":0.00008433254,"about_ca_topic_score_gemma":0.00009723101,"teacher_disagreement_score":0.30940533,"about_ca_system_score_codex":0.00007192238,"about_ca_system_score_gemma":0.000034526078,"threshold_uncertainty_score":0.5248809},"labels":[],"label_agreement":null},{"id":"W4308306241","doi":"10.1016/j.tifs.2022.10.016","title":"Novel Extraction technologies for developing plant protein ingredients with improved functionality","year":2022,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":154,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Extraction (chemistry); Protein purification; Biochemical engineering; Process engineering; Computer science; Biotechnology; Chromatography; Engineering; Chemistry; Biology","score_opus":0.05500441054792181,"score_gpt":0.2723147740759251,"score_spread":0.21731036352800326,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4308306241","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9928022,0.00008663664,0.0006062792,0.004306165,0.00027865559,0.00081863237,0.00014314833,0.00074643426,0.00021184942],"genre_scores_gemma":[0.9946701,8.9466295e-7,0.0030601074,0.000028266235,0.000025218598,0.0020878601,0.0000309979,0.000002202884,0.00009436993],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9977172,0.00002581287,0.00034683786,0.0007912094,0.000470536,0.0006483881],"domain_scores_gemma":[0.9993719,0.00004859039,0.0002521155,0.00018983419,0.0001085618,0.00002901208],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010203226,0.00019717964,0.00023769581,0.0006132709,0.0010240608,0.000051164414,0.0011794087,0.00015390434,0.000023137503],"category_scores_gemma":[0.00016955726,0.000093711045,0.000042098043,0.005613589,0.0006427787,0.0002669794,0.0005663159,0.0004136388,0.0000014300842],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000108796106,0.00014710495,0.0014730557,0.000005999211,0.000008926326,0.0000020689288,0.000036034235,0.000028116134,0.84214574,0.010069396,0.000017863404,0.14595692],"study_design_scores_gemma":[0.0025928514,0.015562229,0.027340626,0.00014212966,0.000019113668,0.0006708859,0.012855383,0.0022857166,0.85119516,0.021844303,0.06373076,0.0017608459],"about_ca_topic_score_codex":0.00007905086,"about_ca_topic_score_gemma":0.00097279216,"teacher_disagreement_score":0.14419608,"about_ca_system_score_codex":0.0005121017,"about_ca_system_score_gemma":0.000077404555,"threshold_uncertainty_score":0.7876351},"labels":[],"label_agreement":null},{"id":"W4308487015","doi":"10.1016/j.ifset.2022.103199","title":"Advances in legume protein extraction technologies: A review","year":2022,"lang":"en","type":"review","venue":"Innovative Food Science & Emerging Technologies","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":81,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"National Research Council Canada; McGill University","funders":"National Research Council Canada","keywords":"Sustainability; Protein purification; Population; Process (computing); Biochemical engineering; Extraction (chemistry); Agricultural engineering; Process engineering; Environmental science; Computer science; Engineering; Biology; Ecology; Chemistry","score_opus":0.07801199860433637,"score_gpt":0.3551307148361897,"score_spread":0.2771187162318533,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4308487015","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00022981616,0.9878797,0.0000093421795,0.0011831388,0.00042771758,0.005026179,0.000085669795,0.0035698186,0.0015886178],"genre_scores_gemma":[0.0033778853,0.98949,0.0003361045,0.000027152513,0.00003910918,0.006635086,0.00004469369,0.000009259515,0.000040752635],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9933397,0.0002700447,0.0017450218,0.0019494215,0.001411362,0.0012844205],"domain_scores_gemma":[0.9968194,0.00031077242,0.0017986944,0.0007175607,0.00031767305,0.000035914196],"candidate_categories":["metaepi_narrow","bibliometrics","open_science","research_integrity"],"consensus_categories":[],"category_scores_codex":[0.0035590744,0.00091527513,0.0022083002,0.0009742465,0.0008727446,0.00016903204,0.005535059,0.0005807069,0.00011575822],"category_scores_gemma":[0.003846051,0.00040234294,0.00029283238,0.029503223,0.0017147951,0.0014675191,0.0025435465,0.0023271895,0.000045030443],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000023947116,0.000071300194,0.0000044598573,0.0040503163,0.000012703886,0.00001624512,0.000012175469,2.2066209e-7,0.0007950818,0.0032230555,0.00008407252,0.99172795],"study_design_scores_gemma":[0.00004738112,0.00069880084,0.0000016002147,0.026750965,0.000023526803,0.00005570282,0.002522144,0.0000015383272,0.0006414563,0.0022022065,0.96622884,0.00082583114],"about_ca_topic_score_codex":0.000031963074,"about_ca_topic_score_gemma":0.00009595251,"teacher_disagreement_score":0.9909021,"about_ca_system_score_codex":0.0010484034,"about_ca_system_score_gemma":0.00031875313,"threshold_uncertainty_score":0.9999745},"labels":[],"label_agreement":null},{"id":"W4309080867","doi":"10.1007/s11694-022-01691-w","title":"The influence of iron source, hydrophilic emulsifiers, and positioning of encapsulates on in vitro bioaccessibility and simultaneous delivery of iron and curcumin by water-in-oil-in-water (W1/O/W2) double emulsions","year":2022,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Grand Challenges Canada","keywords":"Chemistry; Curcumin; Ferrous; Chelation; Bioavailability; Carboxymethyl cellulose; Ferric; Emulsion; Nuclear chemistry; Sodium; Antioxidant; Inorganic chemistry; Biochemistry; Organic chemistry; Pharmacology","score_opus":0.013952387052977057,"score_gpt":0.19848227940113083,"score_spread":0.18452989234815378,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4309080867","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99901646,0.000376756,0.0000011060467,0.00030453966,0.000038239505,0.0002318264,0.000024957915,0.0000023362034,0.0000037588777],"genre_scores_gemma":[0.9997859,0.00015284233,0.0000040935124,0.000012432489,0.000014735247,0.0000083479335,0.000016376316,0.0000017233401,0.0000035763533],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99825233,0.00021347323,0.00073893584,0.00017176532,0.00045853204,0.000164968],"domain_scores_gemma":[0.9992802,0.00008241543,0.00040902942,0.00005794629,0.00013021202,0.000040200564],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012036714,0.0001144066,0.0002781274,0.00007627174,0.00012483375,0.000027150645,0.00013878939,0.00005156067,0.0000040977916],"category_scores_gemma":[0.000048841415,0.000047635534,0.00003215708,0.00014977269,0.00008166596,0.00020685559,0.00008953156,0.00016507314,4.852557e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005921499,0.00016051106,0.010090729,0.000056783036,0.000008848174,0.0000016458505,0.00077646604,0.0006347478,0.9810659,0.0000015906458,1.36964e-7,0.006610456],"study_design_scores_gemma":[0.000791915,0.001204411,0.19026765,0.0002234924,0.000013726949,0.0000126638515,0.000414814,0.0004583028,0.80643964,0.000043438493,0.000027291073,0.00010263211],"about_ca_topic_score_codex":0.00016817855,"about_ca_topic_score_gemma":0.00007051185,"teacher_disagreement_score":0.18017693,"about_ca_system_score_codex":0.00008381613,"about_ca_system_score_gemma":0.000007973555,"threshold_uncertainty_score":0.19425207},"labels":[],"label_agreement":null},{"id":"W4310015750","doi":"10.1016/j.foodchem.2022.135069","title":"Effects of hexane on protein profile and techno-functional properties of pea protein isolates","year":2022,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":37,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Defatting; Hexane; Zeta potential; Pea protein; Chemistry; Extraction (chemistry); Chromatography; Food science; Legume; Biology; Botany; Materials science; Nanotechnology","score_opus":0.01287814850295821,"score_gpt":0.16201509552837143,"score_spread":0.14913694702541322,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4310015750","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973692,0.0006595242,2.698082e-7,0.00017010336,0.00002070688,0.00097086886,0.000051232455,0.000055805,0.0007022409],"genre_scores_gemma":[0.99853164,9.1908817e-7,0.000024645973,0.000007131785,0.000064757536,0.0007405191,0.000013200576,0.0000019584618,0.0006152233],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990457,0.000040744362,0.00022036217,0.0002482231,0.0002913037,0.00015362941],"domain_scores_gemma":[0.9996365,0.000023353155,0.00017926928,0.00007676927,0.000047712612,0.00003643821],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013926649,0.00012853627,0.00019336671,0.000007707316,0.00014033404,0.000009666663,0.00021107725,0.000072876974,0.00014554884],"category_scores_gemma":[0.000056065834,0.000056820503,0.00005379965,0.00016049328,0.000093141,0.000040034964,0.00020394145,0.00017757594,0.0000013249613],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000114491646,0.00017775572,0.000019698136,0.00059918046,0.000021184473,8.3033063e-7,0.000035791363,0.000002801078,0.9977416,0.000081676204,0.000039755538,0.0011652804],"study_design_scores_gemma":[0.00016813165,0.0012747411,0.000082173865,0.00017941232,0.000005024695,0.000009892349,0.00022589538,0.000022980921,0.9970986,0.00026412847,0.0005483855,0.00012062112],"about_ca_topic_score_codex":0.00003665502,"about_ca_topic_score_gemma":0.0000017422718,"teacher_disagreement_score":0.0011623956,"about_ca_system_score_codex":0.000027768177,"about_ca_system_score_gemma":0.000013922267,"threshold_uncertainty_score":0.23170729},"labels":[],"label_agreement":null},{"id":"W4310956597","doi":"10.1111/1541-4337.13079","title":"Plant leaf proteins for food applications: Opportunities and challenges","year":2022,"lang":"en","type":"article","venue":"Comprehensive Reviews in Food Science and Food Safety","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":64,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Science and Engineering Research Board; National Institute for Interdisciplinary Science and Technology; University Grants Commission","keywords":"Biotechnology; Food processing; Agrochemical; Scope (computer science); Sustainable agriculture; Plant protein; Production (economics); Agriculture; Business; Biochemical engineering; Biology; Food science; Engineering; Computer science","score_opus":0.23508393721729076,"score_gpt":0.28941141813234905,"score_spread":0.05432748091505829,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4310956597","genre_codex":"review","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.22973207,0.7331216,0.00012328787,0.014989442,0.0004234932,0.017479386,0.0019428009,0.00016697052,0.0020210035],"genre_scores_gemma":[0.9344596,0.05928818,0.0003413138,0.0005302809,0.0001700954,0.005146804,0.000037743328,0.0000034639208,0.000022493172],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9975035,0.0002525218,0.0005684309,0.00075200753,0.00046049713,0.00046302908],"domain_scores_gemma":[0.99893117,0.00026820222,0.00025536594,0.00020170388,0.00017988749,0.00016364551],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018313327,0.00024683875,0.0005269955,0.00007687116,0.001249741,0.000080517726,0.00064666907,0.00005609972,0.000014590254],"category_scores_gemma":[0.00011220147,0.00012257336,0.000078448495,0.00055604795,0.0004792215,0.0002482242,0.00062161806,0.00019548098,0.000001934102],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008088438,0.0001824958,0.000098503675,0.0006394779,0.000030267285,0.0000014218313,0.0008225827,0.0000040807167,0.015129415,0.05244523,0.00021525948,0.93035036],"study_design_scores_gemma":[0.00028078083,0.0041817836,0.0017403705,0.000108438035,0.0000083830155,0.000056822584,0.003675486,0.000046570825,0.00026349007,0.0023088502,0.98701066,0.0003183689],"about_ca_topic_score_codex":0.000008380594,"about_ca_topic_score_gemma":0.00023796945,"teacher_disagreement_score":0.9867954,"about_ca_system_score_codex":0.00009194537,"about_ca_system_score_gemma":0.00005985623,"threshold_uncertainty_score":0.96121234},"labels":[],"label_agreement":null},{"id":"W4311389894","doi":"10.1002/leg3.171","title":"A review of lentil (<scp><i>Lens culinaris</i></scp> Medik) value chain: Postharvest handling, processing, and processed products","year":2022,"lang":"en","type":"review","venue":"Legume Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Business; Food processing; Food science; Production (economics); Postharvest; Biotechnology; European union; Agricultural science; Biology; Economics; Botany","score_opus":0.0617625606402537,"score_gpt":0.2950524832462855,"score_spread":0.23328992260603182,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4311389894","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00035494447,0.9933419,8.368116e-7,0.000370864,0.0004817303,0.0028448352,0.00011423756,0.00012053639,0.0023700946],"genre_scores_gemma":[0.00028512155,0.99744195,0.000114200644,0.00038894807,0.00037359938,0.0005118559,0.00008913432,0.000008526542,0.0007866904],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99396586,0.0003939721,0.0012710905,0.0017735105,0.0017049619,0.00089059805],"domain_scores_gemma":[0.9968,0.0003142461,0.0017624332,0.00040581237,0.00046107962,0.0002564519],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.004741203,0.0006672854,0.0020015836,0.00015126936,0.0009024824,0.0003291887,0.0026060422,0.00022408961,0.000058070615],"category_scores_gemma":[0.0030189124,0.0002738532,0.0002779933,0.0054036314,0.0011724826,0.0009236429,0.0010094967,0.00068433874,0.000022915945],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000015091837,0.00018249401,0.000017260953,0.21193725,0.000027511469,0.000015590176,0.0002088466,1.3113129e-7,0.0011883733,0.00028646883,0.0015391676,0.78459543],"study_design_scores_gemma":[0.000052552034,0.00031781115,0.000017797927,0.06521341,0.00016514477,0.00018217081,0.00009334335,0.0000061388587,0.00024902154,0.000024038622,0.93341976,0.00025878046],"about_ca_topic_score_codex":0.000107925065,"about_ca_topic_score_gemma":0.00003274482,"teacher_disagreement_score":0.9318806,"about_ca_system_score_codex":0.000143713,"about_ca_system_score_gemma":0.0009002332,"threshold_uncertainty_score":0.9999714},"labels":[],"label_agreement":null},{"id":"W4311999537","doi":"","title":"Influence of the Phaseolus vulgaris phaseolin level of incorporation, type and thermal treatment on gut characteristics in rats","year":2006,"lang":"en","type":"preprint","venue":"HAL (Le Centre pour la Communication Scientifique Directe)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie","funders":"","keywords":"Phaseolus; Type (biology); Biology; Food science; Chemistry; Botany; Ecology","score_opus":0.04424903230032322,"score_gpt":0.2422989198830572,"score_spread":0.198049887582734,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4311999537","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99599934,0.00021576203,0.000045606877,0.0011705459,0.000070386464,0.0005699402,0.0002935086,0.000019561241,0.0016153781],"genre_scores_gemma":[0.9985532,0.00009267257,0.00030061332,0.000021311027,0.000019752048,0.000034345183,0.00021504937,0.0000027503922,0.0007602645],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9966506,0.0019958278,0.0005750352,0.00035621185,0.0002705813,0.00015176421],"domain_scores_gemma":[0.99712557,0.0005677339,0.00081314635,0.00047474896,0.00097465573,0.000044165037],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014844758,0.00020373733,0.00034885618,0.0000358076,0.00011338306,0.00005311704,0.00061832106,0.00019198358,0.000015292979],"category_scores_gemma":[0.00052332634,0.000092847724,0.0000757414,0.00032821958,0.00022199057,0.00004889981,0.00040760302,0.00021676763,0.000002418685],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008788182,0.0016427072,0.07461249,0.00012967117,0.000057240482,0.0000027376823,0.0026563327,0.00048239433,0.8112744,0.005225707,0.00008893533,0.103739485],"study_design_scores_gemma":[0.00040448087,0.000008710778,0.56868964,0.0013725316,0.00002493999,0.000002363809,0.00003144373,0.0013607426,0.42611727,0.00077582354,0.00095496385,0.00025707483],"about_ca_topic_score_codex":0.007411818,"about_ca_topic_score_gemma":0.007009271,"teacher_disagreement_score":0.49407715,"about_ca_system_score_codex":0.00007826753,"about_ca_system_score_gemma":0.000096569136,"threshold_uncertainty_score":0.9991979},"labels":[],"label_agreement":null},{"id":"W4313328276","doi":"10.3168/jds.2022-22483","title":"Effect of reverse osmosis and ultra-high-pressure homogenization on the composition and microstructure of sweet buttermilk","year":2022,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Novalait; Université Laval","keywords":"Chemistry; Syneresis; Chromatography; Homogenization (climate); Microstructure; Skimmed milk; Globules of fat; Casein; Reverse osmosis; Particle size; Food science; Membrane; Biochemistry; Crystallography","score_opus":0.008358528337491882,"score_gpt":0.21427813891474956,"score_spread":0.2059196105772577,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313328276","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99870145,0.00023907812,0.0000020465486,0.0006757069,0.00014908254,0.00014782458,0.000052945237,0.0000020207979,0.000029822486],"genre_scores_gemma":[0.9998369,0.000014727897,0.000029366454,0.00006830206,0.00003961977,0.0000014726396,0.0000011905208,3.8988762e-7,0.000008028769],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99892974,0.00022929428,0.00021996263,0.00010851179,0.00042833673,0.000084178064],"domain_scores_gemma":[0.99920565,0.0002183831,0.00040418343,0.00004979829,0.00008472532,0.00003724954],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013869483,0.00006194431,0.00015372342,0.000026967356,0.0003071236,0.00002706304,0.00031680663,0.000021642865,0.000029242425],"category_scores_gemma":[0.0000898043,0.00002049877,0.000034358225,0.00035111108,0.00027170594,0.00014282935,0.00007469872,0.00012593548,1.1476093e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000761289,0.00001259424,0.004586689,0.000015801028,0.000006490592,0.0000013158906,0.00014812991,0.00008309902,0.9914218,0.000055306184,0.00015263203,0.0034399778],"study_design_scores_gemma":[0.00036304808,0.0042667594,0.15115762,0.00010962414,0.00004941846,0.00026569117,0.00041138486,0.00007321407,0.84224164,0.0002133662,0.00074356055,0.00010469192],"about_ca_topic_score_codex":0.00003233866,"about_ca_topic_score_gemma":0.0000019807403,"teacher_disagreement_score":0.1491802,"about_ca_system_score_codex":0.000013425735,"about_ca_system_score_gemma":0.000010794652,"threshold_uncertainty_score":0.23621775},"labels":[],"label_agreement":null},{"id":"W4313341664","doi":"10.1007/978-3-031-16968-7_13","title":"Effects of Extraction Technologies on the Functionalities and Applications of Plant Proteins","year":2023,"lang":"en","type":"book-chapter","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Plant protein; Biotechnology; Protein quality; Extraction (chemistry); Population; Isolation (microbiology); Biochemical engineering; Computer science; Food science; Chemistry; Biology; Engineering; Chromatography; Medicine; Bioinformatics","score_opus":0.03211738486793358,"score_gpt":0.2081766166517631,"score_spread":0.1760592317838295,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313341664","genre_codex":"other","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.020814378,0.003628608,0.00018169623,0.0063784122,0.00061777735,0.018112913,0.0018148897,0.0018455097,0.9466058],"genre_scores_gemma":[0.62476015,0.00063574815,0.000027011825,0.000027183698,0.0002514558,0.0014673655,0.00009473086,0.0000046563837,0.3727317],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"not_applicable","domain_scores_codex":[0.9993265,0.000014740845,0.00020418565,0.00017298711,0.00021113495,0.00007043579],"domain_scores_gemma":[0.9989063,0.0007298657,0.00022843434,0.000076787095,0.00004923189,0.000009373824],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014372628,0.00012033081,0.00018324965,0.000023449475,0.00007878446,0.000009340693,0.00016034226,0.00021007723,0.000049196387],"category_scores_gemma":[0.000043210326,0.000034284,0.00005913288,0.000043333624,0.00016946658,0.00001940811,0.00006918828,0.00013866191,0.000021754755],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001709222,0.0000206309,0.000009179517,0.00018740894,0.000053169097,4.983312e-7,0.000010699279,2.9979202e-7,0.04791485,0.905871,0.0005627971,0.04535238],"study_design_scores_gemma":[0.00013833014,0.0016146265,0.0026854046,0.0011723171,0.00008661102,0.000016607872,0.0008247497,0.0000045667307,0.19879426,0.38543501,0.40870786,0.0005196604],"about_ca_topic_score_codex":0.00009090026,"about_ca_topic_score_gemma":0.000078142824,"teacher_disagreement_score":0.6039458,"about_ca_system_score_codex":0.000010586807,"about_ca_system_score_gemma":0.0000046218233,"threshold_uncertainty_score":0.1620308},"labels":[],"label_agreement":null},{"id":"W4313341708","doi":"10.1007/978-3-031-16968-7_2","title":"Air Classification of Plant Proteins","year":2023,"lang":"en","type":"book-chapter","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McMaster University; University of Waterloo","funders":"","keywords":"Starch; Fractionation; Wet-milling; High protein; Food science; Chemistry; Materials science; Chromatography; Organic chemistry","score_opus":0.08901112906204733,"score_gpt":0.22839735254215662,"score_spread":0.1393862234801093,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313341708","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0015202482,0.00006774284,0.000003418289,0.00066272833,0.00024327285,0.0011136144,0.0005150091,0.00026131776,0.9956126],"genre_scores_gemma":[0.11018417,0.000037586982,0.000032921384,0.00003145546,0.00036611137,0.00006392477,0.00040919165,0.0000028636803,0.8888718],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"not_applicable","domain_scores_codex":[0.998909,0.000015248485,0.00034723323,0.00028338627,0.0003135193,0.00013160096],"domain_scores_gemma":[0.99943924,0.00007189622,0.00027484648,0.00009981642,0.00006883678,0.000045385543],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019060046,0.00016705273,0.00026643922,0.000017493585,0.00004855498,0.000009770088,0.00030560102,0.00032042078,0.00059116236],"category_scores_gemma":[0.000017313365,0.000053158547,0.00012471661,0.00003808524,0.0000537822,0.000028213126,0.00007872882,0.00014033235,0.00073655276],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029514807,0.000033428296,0.0000513862,0.000108319204,0.00008298936,0.000009057899,0.000028839679,5.581391e-7,0.2277727,0.70542884,0.012005108,0.05444927],"study_design_scores_gemma":[0.000109117536,0.0007610931,0.006527604,0.0005720077,0.000033058415,0.000011842037,0.000074381474,0.000035965437,0.009312939,0.031571213,0.9502826,0.0007081823],"about_ca_topic_score_codex":0.00013245668,"about_ca_topic_score_gemma":0.0007492586,"teacher_disagreement_score":0.9382775,"about_ca_system_score_codex":0.0000249842,"about_ca_system_score_gemma":0.000009978047,"threshold_uncertainty_score":0.9467141},"labels":[],"label_agreement":null},{"id":"W4313341784","doi":"10.1007/978-3-031-16968-7_10","title":"Micellar Precipitation and Reverse Micelle Extraction of Plant Proteins","year":2023,"lang":"en","type":"book-chapter","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Agriculture and Agri-Food Canada","funders":"","keywords":"Micelle; Chemistry; Amphiphile; Extraction (chemistry); Precipitation; Chromatography; Isoelectric point; Chemical engineering; Solubility; Critical micelle concentration; Protein purification; Aqueous solution; Organic chemistry; Polymer","score_opus":0.04226146937649089,"score_gpt":0.21981857717808614,"score_spread":0.17755710780159525,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313341784","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.04284985,0.0010172196,0.000016225493,0.0009147584,0.0010265354,0.004501356,0.0009808495,0.00042406868,0.9482691],"genre_scores_gemma":[0.03255754,0.00052778824,0.00026372768,0.00002925589,0.0003695872,0.00004851847,0.0003466014,0.0000050888643,0.9658519],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9990081,0.00002408542,0.0003163998,0.0002979721,0.00023666948,0.00011672455],"domain_scores_gemma":[0.9993981,0.00013223209,0.00029571488,0.00006334533,0.000063312604,0.000047301724],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002340355,0.00017009245,0.00024058168,0.000023462457,0.00006675367,0.00002030257,0.000117375814,0.0003034413,0.00038638458],"category_scores_gemma":[0.00002047793,0.000066953166,0.000073859446,0.00003110394,0.000045859248,0.00005894988,0.00006100858,0.00014141791,0.00015711656],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010978965,0.00004455662,0.00005707597,0.0003058913,0.00010933784,0.000018145323,0.00018063874,0.0000017866507,0.93113506,0.02337245,0.011016974,0.033648297],"study_design_scores_gemma":[0.0002982878,0.0012532282,0.0013380239,0.0011044309,0.00010947287,0.000052816667,0.00039591393,0.00007400124,0.031291902,0.015751276,0.9473724,0.000958256],"about_ca_topic_score_codex":0.00035275673,"about_ca_topic_score_gemma":0.0007945934,"teacher_disagreement_score":0.9363554,"about_ca_system_score_codex":0.000021389518,"about_ca_system_score_gemma":0.000006554396,"threshold_uncertainty_score":0.42306402},"labels":[],"label_agreement":null},{"id":"W4313341803","doi":"10.1007/978-3-031-16968-7_11","title":"Application of Ultrasound Technology in Plant-Based Proteins: Improving Extraction, Physicochemical, Functional, and Nutritional Properties","year":2023,"lang":"en","type":"book-chapter","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa; Dalhousie University","funders":"","keywords":"Extraction (chemistry); Sonication; Chemistry; Zeta potential; Solubility; Protein purification; Population; Disulfide bond; Food science; Biotechnology; Biochemistry; Chromatography; Materials science; Nanotechnology; Biology; Organic chemistry; Nanoparticle; Medicine","score_opus":0.033038077656917665,"score_gpt":0.2074634110252274,"score_spread":0.17442533336830973,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313341803","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8734411,0.0077956025,0.0015377679,0.011835516,0.0010039926,0.02436624,0.0026748704,0.003516941,0.073827974],"genre_scores_gemma":[0.98666984,0.000051080504,0.0001544766,0.00003051927,0.0002514685,0.00064087624,0.00045215737,0.0000055210116,0.011744062],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99872756,0.000012595881,0.00039956713,0.00043527083,0.00027018465,0.00015485019],"domain_scores_gemma":[0.99935067,0.00014088824,0.00026731432,0.00008681701,0.00012352997,0.00003080931],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001473684,0.00020952831,0.00029266434,0.00008261463,0.00007815686,0.000023457587,0.00015240021,0.00043293473,0.00007004284],"category_scores_gemma":[0.00005074557,0.00009401586,0.00006121421,0.0001183351,0.00019879808,0.00007335203,0.00004942334,0.0002613884,0.000024385417],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000041460535,0.000057326743,0.00019242176,0.0001292465,0.00001441125,9.2912194e-7,0.0000028554362,0.0000028934314,0.97544336,0.01787472,0.00015663895,0.0060837213],"study_design_scores_gemma":[0.0013557816,0.0012691974,0.0050532953,0.0025365034,0.000086547014,0.00013169803,0.00049843255,0.0010024194,0.8036691,0.13474745,0.047538027,0.0021115819],"about_ca_topic_score_codex":0.00021391445,"about_ca_topic_score_gemma":0.00024696646,"teacher_disagreement_score":0.1717743,"about_ca_system_score_codex":0.000055661527,"about_ca_system_score_gemma":0.000025169631,"threshold_uncertainty_score":0.38338554},"labels":[],"label_agreement":null},{"id":"W4313341814","doi":"10.1007/978-3-031-16968-7_12","title":"Impact of Green Extraction Technologies on Plant Protein Content and Quality","year":2023,"lang":"en","type":"book-chapter","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; Agriculture and Agri-Food Canada","funders":"","keywords":"Extraction (chemistry); Protein quality; Bioavailability; Plant protein; Protein purification; Isoelectric point; Food science; Soy protein; Essential amino acid; Protein efficiency ratio; Chemistry; Chromatography; Amino acid; Biotechnology; Biology; Biochemistry; Enzyme; Feed conversion ratio","score_opus":0.2201817941914092,"score_gpt":0.3070263721612241,"score_spread":0.08684457796981487,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313341814","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.832761,0.0003444707,0.0000012753632,0.00088549114,0.00016269706,0.002636892,0.0012710354,0.0010541058,0.16088305],"genre_scores_gemma":[0.718674,0.000071468,0.000010932108,0.0000057571847,0.00007364692,0.000044750323,0.000068285124,0.0000024109634,0.28104872],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9988265,0.00002760459,0.0003760702,0.00033348158,0.0002818643,0.00015445628],"domain_scores_gemma":[0.99931544,0.000135495,0.00034947591,0.00010560316,0.000060372393,0.0000335894],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030837132,0.00022888865,0.00039408315,0.000030813193,0.00005597993,0.000021190734,0.00019462107,0.00043579662,0.000107663676],"category_scores_gemma":[0.0000606106,0.00006873016,0.00016227472,0.00003247244,0.00010607734,0.000042175496,0.00010882643,0.00023819134,0.000057294397],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00028026474,0.00007000602,0.00084441673,0.00013795719,0.00025464487,0.000016737471,0.000028235454,3.4774828e-7,0.6266846,0.1349454,0.0004848894,0.23625252],"study_design_scores_gemma":[0.0020488643,0.04092913,0.47262365,0.007789123,0.00021965592,0.00016940705,0.003025099,0.000042408603,0.1934271,0.1991717,0.07384207,0.006711777],"about_ca_topic_score_codex":0.005517469,"about_ca_topic_score_gemma":0.0020367769,"teacher_disagreement_score":0.47177923,"about_ca_system_score_codex":0.000055560515,"about_ca_system_score_gemma":0.000007089181,"threshold_uncertainty_score":0.8340799},"labels":[],"label_agreement":null},{"id":"W4313421009","doi":"10.1007/s13197-022-05660-5","title":"Food grade nanoemulsion development to control food spoilage microorganisms on bread surface","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"Natural Sciences and Engineering Research Council of Canada; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Food spoilage; Food science; Microorganism; Food microbiology; Biotechnology; Biology; Bacteria","score_opus":0.017512612930681667,"score_gpt":0.21314904282828154,"score_spread":0.19563642989759988,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313421009","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99078995,0.0004555005,0.000015737565,0.007902837,0.00036699584,0.00031437096,0.000027080989,0.00004559299,0.000081925624],"genre_scores_gemma":[0.99921244,0.0000065643685,0.0002664549,0.00042675788,0.00005303897,0.000012046926,5.6229555e-7,0.0000017064582,0.000020441787],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978249,0.00007090351,0.0004512214,0.00034857244,0.0008626182,0.00044178683],"domain_scores_gemma":[0.99906135,0.000074121825,0.00033497624,0.00010559685,0.0002579014,0.00016604444],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015645252,0.00016158578,0.00030782897,0.00019797753,0.00093009055,0.00007252813,0.0011179042,0.000093095616,0.000029275981],"category_scores_gemma":[0.0001762404,0.00007216957,0.00004721283,0.001756445,0.0002301929,0.00014667203,0.00038253877,0.00037649466,0.000010424451],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000051293882,0.00012617743,0.0004709204,0.0000026132795,0.000018699147,0.000012082845,0.00013115894,0.000016174701,0.9667812,0.001066473,0.00013805549,0.031185174],"study_design_scores_gemma":[0.0007823767,0.03872751,0.0036147344,0.00004880523,0.00001198446,0.0011851477,0.0020442505,0.000008626041,0.91291934,0.0023195695,0.0379935,0.00034415684],"about_ca_topic_score_codex":0.000003381557,"about_ca_topic_score_gemma":0.0000473266,"teacher_disagreement_score":0.053861838,"about_ca_system_score_codex":0.00019633575,"about_ca_system_score_gemma":0.00011530684,"threshold_uncertainty_score":0.71535987},"labels":[],"label_agreement":null},{"id":"W4313422748","doi":"10.1002/aocs.12677","title":"Stabilization of liquid water‐in‐oil emulsions by modifying the interfacial interaction of glycerol monooleate with aqueous phase ingredients","year":2023,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Emulsion; Chemistry; Aqueous solution; Aqueous two-phase system; Hydrogen bond; Citric acid; Glycerol; Chemical engineering; Phase (matter); Organic chemistry; Chromatography; Molecule","score_opus":0.01976084461250101,"score_gpt":0.26525086535662146,"score_spread":0.24549002074412044,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313422748","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986192,0.00004434561,0.00000661069,0.001092509,0.000104658204,0.0000450123,0.000020154592,0.000009975948,0.000057540223],"genre_scores_gemma":[0.99958247,0.00016811724,0.000018992332,0.000048455957,0.00008747541,0.000005924184,0.0000047421754,0.000002188572,0.0000816233],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99876887,0.00010587637,0.00047033592,0.00011756309,0.00036153608,0.00017580236],"domain_scores_gemma":[0.99868023,0.00010577455,0.0009167137,0.00008802992,0.00017034468,0.000038905044],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046464283,0.00010813302,0.00027155248,0.00000958667,0.000103902355,0.000017267379,0.00043413445,0.00003949328,0.000008795146],"category_scores_gemma":[0.00008166218,0.000030874733,0.00020403338,0.00045800177,0.00023885864,0.000101921236,0.00011630161,0.0002419177,7.5602173e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00041260265,0.00011329726,0.00050980237,0.000027720713,0.000048590744,6.0858633e-7,0.0026640156,0.00032813725,0.97430295,1.9476306e-7,0.00025059519,0.021341493],"study_design_scores_gemma":[0.00061213964,0.0010138561,0.00041772937,0.00029613366,0.000032568456,0.00002401619,0.010359969,0.0012876809,0.98506045,0.000013002646,0.0007691687,0.000113259746],"about_ca_topic_score_codex":0.00031729508,"about_ca_topic_score_gemma":0.000032404947,"teacher_disagreement_score":0.021228233,"about_ca_system_score_codex":0.00010940898,"about_ca_system_score_gemma":0.0000149745365,"threshold_uncertainty_score":0.1259035},"labels":[],"label_agreement":null},{"id":"W4313561189","doi":"10.1016/j.ijbiomac.2023.123150","title":"Fabrication, characterization, and lipid-lowering effects of naringenin-zein-sodium caseinate-galactosylated chitosan nanoparticles","year":2023,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":37,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Naringenin; Chemistry; Chitosan; Zeta potential; Triglyceride; Pulmonary surfactant; Solubility; Flavonoid; Nanoparticle; Biochemistry; Chromatography; Cholesterol; Antioxidant; Organic chemistry; Chemical engineering","score_opus":0.016654454004520487,"score_gpt":0.23793616979310217,"score_spread":0.2212817157885817,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313561189","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99778336,0.0001586309,0.00012136217,0.0010032159,0.00067098276,0.00014678758,0.00002894007,0.00004908849,0.000037602207],"genre_scores_gemma":[0.99915546,0.00025608033,0.00005472734,0.00006969822,0.0003754626,0.0000081061025,0.0000630367,0.0000019814233,0.000015434263],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99857664,0.00012610892,0.0005776184,0.00019291889,0.0003350524,0.0001916351],"domain_scores_gemma":[0.99873906,0.0002843317,0.0005018751,0.000047359943,0.00033079562,0.000096600124],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028572982,0.00014275924,0.0002617849,0.000069365014,0.00007239031,0.00006769455,0.00045861423,0.00010886573,0.000027457345],"category_scores_gemma":[0.0005887747,0.00006178397,0.00010485195,0.00028515822,0.000109806446,0.0001285784,0.00017652333,0.000119239434,0.000009809014],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007549556,0.000066137756,0.01688162,0.000010893455,0.000072371506,0.00007830793,0.000074798416,0.0000028697834,0.9594522,0.00014269773,0.000010539457,0.023132065],"study_design_scores_gemma":[0.00022370044,0.0004312612,0.30388585,0.00008860822,0.00000865726,0.00010662717,0.000049199796,0.000044369466,0.6940357,0.00020554091,0.0008126648,0.0001078014],"about_ca_topic_score_codex":0.000022097662,"about_ca_topic_score_gemma":0.0000037329137,"teacher_disagreement_score":0.2870042,"about_ca_system_score_codex":0.00001836635,"about_ca_system_score_gemma":0.0000100522675,"threshold_uncertainty_score":0.2519477},"labels":[],"label_agreement":null},{"id":"W4315644137","doi":"10.1016/j.ifset.2023.103285","title":"Isolation of clean-label faba bean (Vicia faba L.) proteins: A comparative study of mild fractionation methods against traditional technologies","year":2023,"lang":"en","type":"article","venue":"Innovative Food Science & Emerging Technologies","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":34,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Pulse Growers Commission","keywords":"Chemistry; Extraction (chemistry); Chromatography; Fractionation; Tannin; Raffinose; Vicia faba; Protein quality; Protein purification; Methionine; Food science; Aqueous solution; Amino acid; Biochemistry; Botany; Biology; Organic chemistry; Sucrose","score_opus":0.17331979886133078,"score_gpt":0.3677590027542696,"score_spread":0.1944392038929388,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4315644137","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9924718,0.000098852186,0.0014690683,0.0013628411,0.00023713602,0.0018675972,0.00012136278,0.0019740437,0.0003972918],"genre_scores_gemma":[0.990134,0.000015222411,0.009322849,0.000009523836,0.000024436948,0.00044405833,0.000037289956,0.0000032700968,0.000009349883],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9964928,0.00018103598,0.00096575374,0.00076855114,0.001093381,0.00049846555],"domain_scores_gemma":[0.9968212,0.00040417613,0.0010555094,0.00029547306,0.0014019819,0.00002162028],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002270958,0.00031921195,0.0005649652,0.00082901743,0.0006581513,0.00006262509,0.0015044637,0.00023953583,0.000006116858],"category_scores_gemma":[0.0015103997,0.0001675372,0.000064968866,0.015406829,0.0016142741,0.00088920986,0.00059441535,0.00045689096,0.0000070035558],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003095703,0.00045031836,0.0021856825,0.000018482791,0.00006037611,8.935313e-7,0.0012956226,0.000099045785,0.8510162,0.008800193,0.00008889698,0.13595329],"study_design_scores_gemma":[0.00039913863,0.0038108055,0.027818466,0.00013915655,0.00001022716,0.000002079186,0.21534978,0.0022259965,0.73572826,0.013954582,0.00018084927,0.00038067318],"about_ca_topic_score_codex":0.00007277409,"about_ca_topic_score_gemma":0.000120805635,"teacher_disagreement_score":0.21405417,"about_ca_system_score_codex":0.0001545419,"about_ca_system_score_gemma":0.000072032744,"threshold_uncertainty_score":0.7402471},"labels":[],"label_agreement":null},{"id":"W4318340501","doi":"10.1016/j.foodhyd.2023.108527","title":"Co-folding of soy protein isolates and shellac by structural interplays to induce hydrogels","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Science and Technology Department of Zhejiang Province; Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Shellac; Soy protein; Chemistry; Self-healing hydrogels; Fourier transform infrared spectroscopy; Hydrolysis; Polyacrylamide; Chemical engineering; Folding (DSP implementation); Chromatography; Nuclear chemistry; Polymer chemistry; Organic chemistry; Biochemistry","score_opus":0.01956172086172858,"score_gpt":0.24993738534804985,"score_spread":0.23037566448632127,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4318340501","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967304,0.00014832741,0.0000027382434,0.00044007503,0.00009434614,0.0014696853,0.0001894644,0.00016804755,0.0007569569],"genre_scores_gemma":[0.99898005,0.000003148014,0.00004560564,0.000059310376,0.00012612616,0.00021931436,0.000035569392,0.000003867841,0.00052700867],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984304,0.000084209736,0.00038963088,0.00043173696,0.00023466634,0.00042938543],"domain_scores_gemma":[0.9994567,0.000090805894,0.00013199521,0.00010410145,0.000040485676,0.00017591733],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033618844,0.0002244628,0.0003389021,0.0000493147,0.00019390516,0.00007680749,0.00040227766,0.00015783316,0.000080208636],"category_scores_gemma":[0.00007390485,0.00010279384,0.000078566045,0.0006993186,0.000065660235,0.00014408608,0.00018991802,0.00014468066,0.000076571276],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003066874,0.000012384597,0.0012697483,0.000027679322,0.000029235558,9.407079e-7,0.0003002671,0.0000062685153,0.9909095,0.000095894684,0.0010012973,0.006316128],"study_design_scores_gemma":[0.00027512413,0.0025264833,0.0020218203,0.00016120268,0.000009274075,0.000012061759,0.00062332815,0.00035030264,0.9799825,0.00084367,0.012775172,0.00041904263],"about_ca_topic_score_codex":0.00014798333,"about_ca_topic_score_gemma":0.00012870829,"teacher_disagreement_score":0.011773875,"about_ca_system_score_codex":0.000033619417,"about_ca_system_score_gemma":0.000008951252,"threshold_uncertainty_score":0.41918114},"labels":[],"label_agreement":null},{"id":"W4318711815","doi":"10.2139/ssrn.4251886","title":"The Protein Dynamics of Bovine and Caprine Β-Lactoglobulin Differ as a Function of Ph","year":2022,"lang":"en","type":"article","venue":"SSRN Electronic Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"York University","funders":"","keywords":"Chemistry; Function (biology); Bovine serum albumin; Beta-lactoglobulin; Bovine milk; Dynamics (music); Food science; Biophysics; Business; Whey protein; Biochemistry; Physics; Biology; Cell biology","score_opus":0.006578385697423008,"score_gpt":0.1923033554866577,"score_spread":0.1857249697892347,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4318711815","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99569714,0.0021027604,0.000039172304,0.0016416279,0.00007484527,0.0002467952,0.000011397627,0.0000081265425,0.00017816211],"genre_scores_gemma":[0.99863553,0.00022450941,0.0000032161206,0.000012991015,0.000088513865,0.000020297162,0.0000052212004,0.000001110363,0.0010086338],"study_design_codex":"bench_or_experimental","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9985649,0.00017942168,0.00027154328,0.000110538145,0.0003057044,0.00056791323],"domain_scores_gemma":[0.9995303,0.000053239186,0.00027795948,0.000050675866,0.000056121837,0.000031696465],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014152408,0.00008107933,0.00013886146,0.000011578285,0.00037035783,0.000016753022,0.0002508831,0.000029576324,0.000064582964],"category_scores_gemma":[0.000049075137,0.000028011638,0.000065134955,0.00016813411,0.00005826745,0.000042858086,0.00011600038,0.00067291915,8.8868086e-7],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010206585,0.00020499257,0.0039458284,0.000016350386,0.00020123435,0.0000020161663,0.00008280664,0.000018003271,0.50328964,0.15671721,0.000035864567,0.3344654],"study_design_scores_gemma":[0.002889432,0.043654732,0.10434565,0.00011045878,0.0001764087,0.0021773328,0.02492998,0.002166072,0.010710603,0.7841833,0.023675896,0.0009801312],"about_ca_topic_score_codex":0.00032243168,"about_ca_topic_score_gemma":0.0023225867,"teacher_disagreement_score":0.6274661,"about_ca_system_score_codex":0.00024591474,"about_ca_system_score_gemma":0.00011489168,"threshold_uncertainty_score":0.29235363},"labels":[],"label_agreement":null},{"id":"W4318753748","doi":"10.1021/acs.jafc.2c07507","title":"Pulse Globulins 11S and 7S: Origins, Purification Methods, and Techno-functional Properties","year":2023,"lang":"en","type":"review","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":64,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Vicilin; Legumin; Biochemical engineering; Biotechnology; Globulin; Biology; Storage protein; Food science; Computer science; Biochemistry; Engineering; Gene","score_opus":0.09379587603272138,"score_gpt":0.2946066440755561,"score_spread":0.2008107680428347,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4318753748","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.04948028,0.9495951,0.0000013165071,0.00026376752,0.00014637747,0.00031221422,0.00006265692,0.000046001176,0.00009231708],"genre_scores_gemma":[0.007932011,0.99015653,0.00023343014,0.000008056589,0.0011372899,0.000036992904,0.00005376201,0.0000034417947,0.00043851213],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9982101,0.00009736425,0.00079857494,0.0003601168,0.0003044826,0.00022940557],"domain_scores_gemma":[0.99857163,0.00013691034,0.0008518641,0.00005996831,0.00019099764,0.00018860566],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005089472,0.00038420068,0.0009889402,0.000019270115,0.00021144921,0.00020022734,0.0002467729,0.00044099326,0.000015040197],"category_scores_gemma":[0.00013103774,0.00011188666,0.00022008328,0.00030859132,0.00012421544,0.00018551935,0.00015346479,0.0005411178,0.0000035187354],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000013698659,0.00005910916,0.000014724042,0.007024154,0.00038793252,0.0000053617505,0.000036537564,2.161438e-7,0.068046026,0.00005516706,0.0005793198,0.92377776],"study_design_scores_gemma":[0.00026068356,0.0006046854,0.0018615439,0.009448504,0.00073948124,0.0051900055,0.0008118719,0.0000011237661,0.006588081,0.00025578856,0.9733891,0.0008491645],"about_ca_topic_score_codex":0.000012808308,"about_ca_topic_score_gemma":0.000006163266,"teacher_disagreement_score":0.97280973,"about_ca_system_score_codex":0.00007855222,"about_ca_system_score_gemma":0.000029886385,"threshold_uncertainty_score":0.45626053},"labels":[],"label_agreement":null},{"id":"W4319657111","doi":"10.1111/jtxs.12741","title":"Emerging nondestructive techniques to quantify the textural properties of food: A state‐of‐art review","year":2023,"lang":"en","type":"review","venue":"Journal of Texture Studies","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Lethbridge College","funders":"Indian Council of Agricultural Research","keywords":"Texture (cosmology); Nondestructive testing; Quality (philosophy); Computer science; Materials science; Artificial intelligence","score_opus":0.1979567503036423,"score_gpt":0.38746745127965454,"score_spread":0.18951070097601225,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4319657111","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00037287083,0.99629235,0.000001030535,0.0012055207,0.00037918368,0.0015859285,0.00007199013,0.000026537771,0.00006457328],"genre_scores_gemma":[0.0015144247,0.99760956,0.00007351393,0.00006527314,0.0004286714,0.00009391827,0.0000019555823,0.000005701378,0.00020700337],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99639547,0.00048739233,0.0019313984,0.00024294654,0.00067406154,0.00026873132],"domain_scores_gemma":[0.9957185,0.00037322834,0.0027771336,0.0001545701,0.00091724657,0.000059326154],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017271033,0.00042261038,0.0030559562,0.00007988304,0.00014775932,0.000023824383,0.0010001234,0.00011900719,0.0000075367047],"category_scores_gemma":[0.0010736301,0.000101748126,0.00097068783,0.00094118295,0.00021859206,0.000108185224,0.00040637038,0.00055843865,0.000010934766],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000014299041,0.000023700297,0.0000027637184,0.030455884,0.0011645216,0.000006414859,0.00040914537,1.8354488e-7,0.0005283289,0.000028360428,0.007756565,0.9596098],"study_design_scores_gemma":[0.000023747401,0.0010577984,0.000016279042,0.18054554,0.0005615213,0.0001235054,0.0009551657,5.135095e-8,0.00033794783,0.00016266506,0.81598246,0.0002333079],"about_ca_topic_score_codex":0.000013918464,"about_ca_topic_score_gemma":0.00010420783,"teacher_disagreement_score":0.9593765,"about_ca_system_score_codex":0.00007674785,"about_ca_system_score_gemma":0.000062669205,"threshold_uncertainty_score":0.4149168},"labels":[],"label_agreement":null},{"id":"W4319662422","doi":"10.1016/j.foostr.2023.100312","title":"Gelation behavior of lentil protein aggregates induced by sequential combination of glucono-δ-lactone and transglutaminase","year":2023,"lang":"en","type":"article","venue":"Food Structure","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; National Research Foundation of Korea; Alberta Innovates; Ministry of Science, ICT and Future Planning","keywords":"Tissue transglutaminase; Covalent bond; Chemistry; Protein aggregation; Chemical engineering; Chromatography; Organic chemistry; Biochemistry; Enzyme","score_opus":0.02505213140412987,"score_gpt":0.2312457406296908,"score_spread":0.20619360922556093,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4319662422","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982225,0.00016922988,0.0000014576376,0.00015664862,0.00008738418,0.0006928791,0.0005975365,0.000045823286,0.000026594867],"genre_scores_gemma":[0.9995896,0.0000045357897,0.000017008264,0.000003339771,0.00003486403,0.000030593652,0.00027478323,0.0000015871796,0.000043692442],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990896,0.00007615476,0.00027361378,0.00019576483,0.00022591565,0.00013894423],"domain_scores_gemma":[0.9995827,0.000025550073,0.00021455785,0.000055912784,0.00008072981,0.00004053158],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011532124,0.000115329945,0.00019438709,0.000025939304,0.00006543871,0.000017032375,0.00012686031,0.0001696125,0.000051037747],"category_scores_gemma":[0.000027401155,0.000054224853,0.000042723157,0.00033564446,0.000058584283,0.00011823673,0.000032008003,0.00009465225,0.0000011258987],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020813355,0.000027434518,0.001177444,0.0000432176,0.000014228322,4.7243637e-7,0.000120780904,5.8350287e-7,0.9729423,0.00020969928,0.000016441281,0.025426617],"study_design_scores_gemma":[0.00033400694,0.00093527767,0.06464364,0.000048183883,0.000020750154,0.0000028542245,0.00019983544,0.00002963885,0.93261325,0.0008895796,0.00016359673,0.00011936579],"about_ca_topic_score_codex":0.00015740148,"about_ca_topic_score_gemma":0.00016182818,"teacher_disagreement_score":0.06346619,"about_ca_system_score_codex":0.000013896785,"about_ca_system_score_gemma":0.0000076918395,"threshold_uncertainty_score":0.22112253},"labels":[],"label_agreement":null},{"id":"W4320473013","doi":"10.1039/bk9781849738958-00230","title":"Computer Simulation Techniques for Modelling Statics and Dynamics of Nanoscale Structures","year":2014,"lang":"en","type":"book-chapter","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; St. Francis Xavier University","funders":"","keywords":"Statistical physics; Microscale chemistry; Dissipative particle dynamics; Computer science; Granularity; Scale (ratio); Lattice Boltzmann methods; Statics; Molecular dynamics; Dissipative system; Physics; Classical mechanics; Mathematics; Mechanics","score_opus":0.03784814405680014,"score_gpt":0.24100220382432297,"score_spread":0.20315405976752282,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4320473013","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"methods","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.003996868,0.00013847681,0.9674352,0.00011640522,0.00016305047,0.0016437592,0.00044645125,0.0001499926,0.025909837],"genre_scores_gemma":[0.8815875,0.000048416652,0.07437627,0.0000916534,0.00063013507,0.000018571338,0.00044308437,0.000006770205,0.042797584],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99927914,0.000009594111,0.0002826784,0.00020132246,0.00013051939,0.00009671919],"domain_scores_gemma":[0.99936074,0.00022562637,0.00021499762,0.000050573213,0.00011786629,0.000030191282],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000120900295,0.0001539251,0.000272991,0.000012813838,0.000053814878,0.00002466466,0.00011533454,0.00026096334,0.000025918263],"category_scores_gemma":[0.0000040485397,0.00005709917,0.00006500867,0.0000085409965,0.000051350846,0.000023122511,0.000052438867,0.00006628548,4.6592578e-7],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000032647764,0.000007788438,0.000016028764,0.00024395269,0.00004772117,2.3281348e-7,0.00003531782,0.009785228,0.0013030282,0.5384103,0.00019569106,0.44992206],"study_design_scores_gemma":[0.00004692109,0.0004637923,0.000006596542,0.00010373516,0.000020442847,0.0000010742447,0.000006191273,0.8234594,0.0006692935,0.14872551,0.026256034,0.00024100777],"about_ca_topic_score_codex":0.000034125333,"about_ca_topic_score_gemma":0.00012890105,"teacher_disagreement_score":0.8930589,"about_ca_system_score_codex":0.00001881382,"about_ca_system_score_gemma":0.0000026898479,"threshold_uncertainty_score":0.23284365},"labels":[],"label_agreement":null},{"id":"W4320718920","doi":"10.1016/j.jfoodeng.2023.111460","title":"‘Isochoric freezing’: Ambitions and reality","year":2023,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Queen's University","funders":"","keywords":"Creaming; Coalescence (physics); Emulsion; Pickering emulsion; Chemical engineering; Contact angle; Particle (ecology); Chemistry; Microstructure; Materials science; Particle size; Wetting; Plasma; Chromatography; Composite material","score_opus":0.034690071355099376,"score_gpt":0.2169350320764364,"score_spread":0.18224496072133703,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4320718920","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984023,0.00033474923,0.0000667531,0.0007075241,0.00025543894,0.000044875334,0.0000088955885,0.000055980614,0.00012351478],"genre_scores_gemma":[0.9994239,0.000049707145,0.00008479129,0.000009192861,0.00041038325,0.0000021059736,0.0000012917019,7.3198635e-7,0.000017904396],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99945223,0.000014738838,0.00020393825,0.00005969816,0.00014154459,0.00012782325],"domain_scores_gemma":[0.9997092,0.00007620327,0.000077065466,0.000024797446,0.000040471852,0.0000722578],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033562878,0.000058270376,0.00011828508,0.000027110891,0.000049356306,0.000030683765,0.00010347062,0.00003996061,0.000008705618],"category_scores_gemma":[0.00009024229,0.000023821021,0.000053037733,0.00028631568,0.000007746676,0.00009848484,0.00003118679,0.00011982869,0.000005667503],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00000626467,0.000020290021,0.0006093787,0.0000323327,0.000056176134,0.000022598859,0.00011744649,0.0011125577,0.9766359,0.00071124337,0.0019592112,0.018716643],"study_design_scores_gemma":[0.0011982163,0.006059856,0.7499924,0.0009158292,0.000109995075,0.0014004288,0.0014116393,0.008364705,0.09333161,0.006212121,0.12971018,0.0012930535],"about_ca_topic_score_codex":0.000011038933,"about_ca_topic_score_gemma":0.00001496196,"teacher_disagreement_score":0.88330424,"about_ca_system_score_codex":0.000018003344,"about_ca_system_score_gemma":0.0000026759742,"threshold_uncertainty_score":0.09713931},"labels":[],"label_agreement":null},{"id":"W4321374572","doi":"10.3390/fermentation9020194","title":"Improving the Functionality of Lentil–Casein Protein Complexes through Structural Interactions and Water Kefir-Assisted Fermentation","year":2023,"lang":"en","type":"article","venue":"Fermentation","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université de Moncton","funders":"","keywords":"Solubility; Chemistry; Fermentation; Casein; Food science; Kefir; Fourier transform infrared spectroscopy; Chemical engineering; Organic chemistry; Biology","score_opus":0.06768290216903733,"score_gpt":0.2912501925998429,"score_spread":0.2235672904308056,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4321374572","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979228,0.000013425047,0.0000330465,0.00093763205,0.00021959042,0.0006487306,0.000069284666,0.000070816364,0.00008470026],"genre_scores_gemma":[0.9986472,0.0000018433093,0.00006210942,0.000047907346,0.00010241267,0.00013119333,0.00055210444,0.0000012501182,0.00045396667],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99900705,0.0001440882,0.0002752772,0.00019835483,0.0002247718,0.00015043198],"domain_scores_gemma":[0.99968,0.000043260872,0.0001369112,0.000054515152,0.000064937754,0.000020384423],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022101407,0.00009594324,0.00010094328,0.00001415717,0.00036488997,0.00007206982,0.00008874669,0.000032583946,0.00018939817],"category_scores_gemma":[0.000019150799,0.00003318662,0.00004449013,0.0001864161,0.000070254966,0.0003240926,0.00006688994,0.000068517664,0.000025920384],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003647659,0.000013475041,0.001813701,0.000023507653,0.00001610876,3.783994e-7,0.00047320288,0.0000083766,0.98565507,0.00024029672,0.00009530037,0.011624085],"study_design_scores_gemma":[0.0002347143,0.00014999771,0.7023204,0.000028334987,0.000018179186,0.000010749529,0.0032474524,0.0005147021,0.29109484,0.0019067731,0.00036039867,0.00011346977],"about_ca_topic_score_codex":0.0012163414,"about_ca_topic_score_gemma":0.00023199352,"teacher_disagreement_score":0.7005067,"about_ca_system_score_codex":0.00004494848,"about_ca_system_score_gemma":0.000003920711,"threshold_uncertainty_score":0.28064758},"labels":[],"label_agreement":null},{"id":"W4321768968","doi":"10.1016/j.crfs.2023.100465","title":"REMOVED: Oleosome interfacial engineering to enhance their functionality in foods","year":2023,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":true,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Glycerol; Lecithin; Chemistry; Polysaccharide; Homogenization (climate); Chemical engineering; Coating; Food science; Gellan gum; Chromatography; Organic chemistry; Biology","score_opus":0.23069065151783022,"score_gpt":0.41862343007670916,"score_spread":0.18793277855887894,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4321768968","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9956963,0.00021682319,0.000011312404,0.0021717073,0.0008733444,0.000571001,0.000024855177,0.00008862987,0.00034603698],"genre_scores_gemma":[0.9993539,0.000019923964,0.000015680807,0.000011837254,0.00036188765,0.00019319974,0.0000057143816,0.0000012109376,0.00003666481],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99642587,0.00019071913,0.00033966804,0.0007493324,0.0012161348,0.0010782582],"domain_scores_gemma":[0.9990594,0.00032428183,0.00003228588,0.00017504423,0.0001701243,0.00023888271],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.007150672,0.00013964046,0.00017937654,0.00035292472,0.00022498296,0.00017212584,0.0013240706,0.00005679403,0.000040668903],"category_scores_gemma":[0.0010971088,0.00006474795,0.0000427975,0.008572047,0.00024681888,0.0003317143,0.00083808455,0.0005705775,0.0002518927],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000042729036,0.00014276025,0.009306574,0.00004931562,0.0000022624454,0.0000064065794,0.00050741545,0.00031926626,0.76714,0.0018385481,0.00039865985,0.22024608],"study_design_scores_gemma":[0.0002783376,0.0017875991,0.70847887,0.0008146314,5.965375e-7,0.0000075092485,0.0012930874,0.005216741,0.18237914,0.0057403487,0.09317632,0.0008268386],"about_ca_topic_score_codex":0.00010901496,"about_ca_topic_score_gemma":0.0007120785,"teacher_disagreement_score":0.69917226,"about_ca_system_score_codex":0.00032867244,"about_ca_system_score_gemma":0.00008377987,"threshold_uncertainty_score":0.4118584},"labels":[],"label_agreement":null},{"id":"W4321793205","doi":"10.1016/j.foodres.2023.112634","title":"Bioaccessibility and transport of lentil hull polyphenols in vitro, and their bioavailability and metabolism in rats","year":2023,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Polyphenol; Bioavailability; Chemistry; Kaempferol; Biochemistry; Glucuronidation; Proanthocyanidin; Catechin; Food science; In vivo; Antioxidant; Quercetin; In vitro; Biology; Pharmacology; Biotechnology","score_opus":0.10609600890894388,"score_gpt":0.33267482131068055,"score_spread":0.22657881240173666,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4321793205","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970611,0.0006621779,3.4973215e-7,0.0012772144,0.000069874455,0.00035226307,0.00030708694,0.000014656169,0.0002553164],"genre_scores_gemma":[0.9996742,0.0001353952,0.0000142845265,0.0000071703644,0.000050450923,0.000042941345,0.000029041543,8.445666e-7,0.000045646102],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9985445,0.00023289719,0.00029812762,0.0003525859,0.00033883276,0.00023306429],"domain_scores_gemma":[0.99947417,0.0002651551,0.000036118578,0.000060272254,0.000097934884,0.00006634246],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0023961884,0.00008415615,0.00018512174,0.00011283509,0.000049671387,0.000038069935,0.00023492561,0.00007555862,0.000040387942],"category_scores_gemma":[0.00019771366,0.000036006557,0.000023910034,0.0004840076,0.00031735864,0.00015704105,0.00019854093,0.00019561086,0.0000017527886],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018039014,0.00011958566,0.18397889,0.000042436353,0.000019734027,0.0000034468908,0.00048556295,4.8961704e-7,0.7724514,0.00037657036,0.000016094868,0.042325404],"study_design_scores_gemma":[0.00025988027,0.00011346752,0.9223589,0.00003209187,6.2915154e-7,0.0000020277316,0.000630231,0.00021441726,0.07210823,0.003516126,0.0006936597,0.00007037214],"about_ca_topic_score_codex":0.001690277,"about_ca_topic_score_gemma":0.0033863613,"teacher_disagreement_score":0.73837996,"about_ca_system_score_codex":0.00002405959,"about_ca_system_score_gemma":0.000014980554,"threshold_uncertainty_score":0.25552043},"labels":[],"label_agreement":null},{"id":"W4322762704","doi":"10.1016/j.lwt.2023.114624","title":"Effect of ultra-high pressure homogenization on structural and techno-functional properties of egg yolk granule proteins","year":2023,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Yolk; Granule (geology); Homogenization (climate); Disulfide bond; Chemistry; Chromatography; Solubility; Food science; Biochemistry; Biology; Organic chemistry; Ecology","score_opus":0.015517194746137063,"score_gpt":0.20174805846943167,"score_spread":0.18623086372329462,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4322762704","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99867195,0.00015987243,0.0000014867909,0.0001297876,0.00009819615,0.0006896425,0.000051799238,0.00008191174,0.00011534052],"genre_scores_gemma":[0.99958,0.0000053171075,0.000007309082,0.0000044922317,0.0000792706,0.000067373854,0.000028484556,0.0000010999943,0.00022662313],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99924356,0.00008035309,0.00015837167,0.00016722537,0.00023639073,0.000114075454],"domain_scores_gemma":[0.99972695,0.00004989786,0.00009253456,0.000055916717,0.000052152856,0.000022560143],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012958205,0.0000936246,0.00016323337,0.00001957852,0.00008439658,0.000012353954,0.000110186505,0.00008094591,0.00002664731],"category_scores_gemma":[0.0000863002,0.00003162848,0.000037297836,0.00029196258,0.000078183744,0.00005932235,0.000030137044,0.000059220703,0.0000061846636],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008560486,0.000009021607,0.005102208,0.0001408359,0.000017018578,3.5911708e-7,0.000042180203,0.000050416704,0.9839945,0.00033442402,0.000034186003,0.010189247],"study_design_scores_gemma":[0.00014241936,0.0010430071,0.04042371,0.000080740945,0.000011740038,0.0000028951665,0.000028283148,0.000081908634,0.9576536,0.00017905577,0.00028017294,0.000072466784],"about_ca_topic_score_codex":0.00021277684,"about_ca_topic_score_gemma":0.00002765875,"teacher_disagreement_score":0.035321504,"about_ca_system_score_codex":0.000005072202,"about_ca_system_score_gemma":0.0000015011389,"threshold_uncertainty_score":0.12897718},"labels":[],"label_agreement":null},{"id":"W4323651975","doi":"10.1021/acs.jafc.2c08704","title":"Morphology, Formation Kinetics and Core Composition of Pea and Soy 7S and 11S Globulin Amyloid Fibrils","year":2023,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":72,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Fibril; Globulin; Soy protein; Chemistry; Amyloid (mycology); Kinetics; Amyloid fibril; Biochemistry; Legume; Peptide; Biophysics; Biology; Botany; Amyloid β; Immunology","score_opus":0.024287141563310553,"score_gpt":0.2170115083526935,"score_spread":0.19272436678938296,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4323651975","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972512,0.0017520718,8.1429505e-7,0.00072639214,0.000035140234,0.000083134946,0.000046567446,0.000012310992,0.00009235517],"genre_scores_gemma":[0.99903697,0.0006073504,0.00005742348,0.000013261931,0.00021075932,0.000001439901,0.000032328564,6.2131966e-7,0.000039841038],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99926424,0.000019194453,0.00032882259,0.00011458049,0.0001469933,0.00012619197],"domain_scores_gemma":[0.99938685,0.00006279818,0.00031775865,0.000021374468,0.000109760476,0.000101486396],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013691114,0.000116012605,0.00022840424,0.000008285312,0.00008564397,0.000046490564,0.00006858154,0.00011624631,0.000005644101],"category_scores_gemma":[0.00002016424,0.000042510586,0.00003836154,0.000116581374,0.0001038463,0.00015286106,0.00008046883,0.000115132956,3.8175503e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022154067,0.000015735299,0.0014501065,0.00010460747,0.000020207566,0.0000023070013,0.00011156262,0.0000019185647,0.99514574,0.000009186118,0.0003489876,0.0027674856],"study_design_scores_gemma":[0.00057878013,0.0013058754,0.6073415,0.00023709005,0.00005441654,0.0027483485,0.0020021752,0.000033947694,0.38470626,0.00031785874,0.00045239954,0.00022133299],"about_ca_topic_score_codex":0.0000060597786,"about_ca_topic_score_gemma":0.0000045493575,"teacher_disagreement_score":0.6104395,"about_ca_system_score_codex":0.000010543795,"about_ca_system_score_gemma":0.0000019340207,"threshold_uncertainty_score":0.17335314},"labels":[],"label_agreement":null},{"id":"W4324090785","doi":"10.1002/cche.10662","title":"Effect of infrared heating on the functional properties of yellow pea and green lentil flours","year":2023,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Alberta Pulse Growers Commission; Saskatchewan Pulse Growers","keywords":"Chemistry; Moisture; Food science; Pea protein; Emulsion; Starch; Solubility; Water content; Starch gelatinization; Infrared; Tempering; Materials science; Composite material; Organic chemistry","score_opus":0.03165525447087615,"score_gpt":0.20274586075005763,"score_spread":0.1710906062791815,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4324090785","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99499136,0.00006925121,2.9835583e-8,0.0001848533,0.000025981486,0.00011025778,0.000014978051,0.000026880247,0.004576391],"genre_scores_gemma":[0.99846643,0.0000040742134,4.2493338e-7,0.000007804445,0.00012695401,0.000019158473,0.000013033801,6.5596964e-7,0.0013614914],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994698,0.000041611278,0.0001221158,0.0001127458,0.00015918195,0.000094527524],"domain_scores_gemma":[0.999688,0.0001487044,0.00006665947,0.000048133857,0.000025937981,0.000022563261],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027524531,0.00006915841,0.000113044414,0.0000026200596,0.00006744554,0.000008366984,0.00010706996,0.000051669926,0.00005244913],"category_scores_gemma":[0.00008974801,0.000020583506,0.00004364886,0.00011120391,0.00008785765,0.000018057954,0.00006057288,0.00006649845,0.0000042728366],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004871673,0.000007217405,0.0030557942,0.00016711131,0.000011398828,3.6052558e-7,0.000042929118,0.0000034190568,0.99002665,0.00000344789,0.00034575287,0.006287212],"study_design_scores_gemma":[0.00007489527,0.00014316692,0.008050414,0.0001130844,0.000005161174,0.000002416856,0.00021560151,0.000074384385,0.9910354,0.00004185268,0.00019565207,0.000047966594],"about_ca_topic_score_codex":0.00014262246,"about_ca_topic_score_gemma":0.0000051243505,"teacher_disagreement_score":0.006239245,"about_ca_system_score_codex":0.0000074388663,"about_ca_system_score_gemma":0.0000041495578,"threshold_uncertainty_score":0.0839371},"labels":[],"label_agreement":null},{"id":"W4327694331","doi":"10.1007/s11947-023-03037-w","title":"Barley-Based Non-dairy Alternative Milk: Stabilization Mechanism, Protein Solubility, Physicochemical Properties, and Kinetic Stability","year":2023,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Conselho Nacional de Desenvolvimento Científico e Tecnológico","keywords":"Canola; Chemistry; Solubility; Aqueous two-phase system; Aqueous solution; Homogenization (climate); Chemical engineering; Food science; Chromatography; Organic chemistry","score_opus":0.039378147732149024,"score_gpt":0.2208396618489907,"score_spread":0.1814615141168417,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4327694331","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9960198,0.0002775801,0.000060874438,0.0018478093,0.000052126135,0.0011393365,0.00006275997,0.0005081028,0.000031603093],"genre_scores_gemma":[0.99931496,0.000016467902,0.00008411601,0.000037701513,0.000071278744,0.00041388042,0.000037586942,0.0000035315952,0.000020476587],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983259,0.000049301205,0.00029370256,0.00070126867,0.00023238048,0.00039747616],"domain_scores_gemma":[0.99947464,0.000035215697,0.000115548806,0.0001402894,0.00015267292,0.000081634586],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028445013,0.00023839751,0.00030555812,0.00006052683,0.00020950432,0.000057318404,0.00031285515,0.00031200564,0.00001697251],"category_scores_gemma":[0.00013483001,0.00010603973,0.000037854796,0.0008911047,0.00040378838,0.00010674975,0.00031088345,0.00020180474,0.000009587242],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004566898,0.00009775431,0.0016431673,0.00020629968,0.000013027027,0.000001606251,0.00007476204,7.262218e-7,0.9849308,0.0007735635,0.0000066619655,0.012205928],"study_design_scores_gemma":[0.00028850004,0.0013521706,0.0010525268,0.00010069056,0.000009086939,0.0000051156467,0.0005882736,0.0020202475,0.9750189,0.019129228,0.00016375576,0.0002714972],"about_ca_topic_score_codex":0.00009150873,"about_ca_topic_score_gemma":0.00021459804,"teacher_disagreement_score":0.018355664,"about_ca_system_score_codex":0.000034926034,"about_ca_system_score_gemma":0.000023145123,"threshold_uncertainty_score":0.43241748},"labels":[],"label_agreement":null},{"id":"W4327716300","doi":"10.7717/peerj.14980","title":"Current trends in nano-delivery systems for functional foods: a systematic review","year":2023,"lang":"en","type":"review","venue":"PeerJ","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Francis Xavier University","funders":"Natural Sciences and Engineering Research Council of Canada; Agricultural Research Service","keywords":"Nano-; Current (fluid); Medicine; Nanotechnology; Computer science; Materials science; Engineering","score_opus":0.22137127478168997,"score_gpt":0.3544159515772421,"score_spread":0.13304467679555212,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4327716300","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0000024726994,0.9912629,0.0000026174769,0.00006507045,0.0018785003,0.005906328,0.0006034401,0.00017830307,0.000100329555],"genre_scores_gemma":[0.000013186653,0.98575044,0.0000023311368,0.000019317082,0.000802372,0.010209877,0.0012006846,0.000008284434,0.001993511],"study_design_codex":"systematic_review","study_design_gemma":"not_applicable","domain_scores_codex":[0.9957992,0.00062389125,0.0017782799,0.00071649236,0.00059200276,0.0004901584],"domain_scores_gemma":[0.9977871,0.0008580418,0.0008790804,0.00022875385,0.0001370142,0.000109962464],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019640788,0.0005302082,0.00370247,0.00009298901,0.0001178231,0.00010832246,0.0007007631,0.00029414945,0.000052991345],"category_scores_gemma":[0.00036864777,0.00018177771,0.0011477369,0.0012720624,0.000025288975,0.00007809575,0.00014242834,0.0002933426,0.0004634714],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000014127012,0.00003299488,4.4937394e-7,0.79141873,0.00007912176,0.000002344349,0.0000031015304,2.633665e-7,9.28887e-7,0.00010999667,0.008018518,0.20033216],"study_design_scores_gemma":[0.000038586484,0.00006549982,0.0000019696358,0.4835107,0.00044314106,0.000022465487,0.000010035008,0.000010084117,3.3662563e-8,0.000008836967,0.51562893,0.00025973746],"about_ca_topic_score_codex":0.00010911259,"about_ca_topic_score_gemma":0.0001430349,"teacher_disagreement_score":0.5076104,"about_ca_system_score_codex":0.00026714732,"about_ca_system_score_gemma":0.000045724177,"threshold_uncertainty_score":0.741268},"labels":[],"label_agreement":null},{"id":"W4327894626","doi":"10.1021/acs.jafc.3c00047","title":"Molecular Interaction of Pea Glutelin and Lipophilic Bioactive Compounds: Structure–Binding Relationship and Nano-/Microcomplexation","year":2023,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada; University of Ottawa","keywords":"Chemistry; Quenching (fluorescence); Binding constant; Ionic strength; Hydrophobic effect; Glutelin; Nuclear chemistry; Stereochemistry; Fluorescence; Organic chemistry; Biochemistry; Binding site; Aqueous solution","score_opus":0.025021626410246467,"score_gpt":0.22746801661843682,"score_spread":0.20244639020819036,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4327894626","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998719,0.0005424574,7.8378054e-7,0.00047856962,0.000057189405,0.000087637985,0.000035792473,0.000012926783,0.000065688],"genre_scores_gemma":[0.9996515,0.00006965146,0.00004049587,0.0000061405067,0.00017718248,0.0000013577481,0.000033952714,8.3722307e-7,0.000018863426],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99920577,0.000036938764,0.00034546238,0.00013604279,0.00016580691,0.00011001062],"domain_scores_gemma":[0.9991986,0.00012058794,0.00045374554,0.000022604398,0.00012935411,0.00007507138],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013830258,0.00011744116,0.0002068021,0.000017114315,0.00012035941,0.000057520843,0.00007873791,0.00010234215,0.000006201704],"category_scores_gemma":[0.000058141766,0.000045067667,0.00005091127,0.00020663308,0.000062443054,0.00020137856,0.00005885999,0.00017531884,4.302965e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002274529,0.0000104064575,0.0025787663,0.00004982813,0.00003882621,8.8494244e-7,0.00018425392,0.000005574028,0.9956959,0.000019744239,0.000041428706,0.0013516488],"study_design_scores_gemma":[0.00029528848,0.00043347242,0.28432184,0.00017059538,0.00003224095,0.0005945262,0.004000034,0.0000126966315,0.70923865,0.0005952097,0.0001432242,0.00016220495],"about_ca_topic_score_codex":0.000010838768,"about_ca_topic_score_gemma":0.000007820375,"teacher_disagreement_score":0.2864572,"about_ca_system_score_codex":0.000024503495,"about_ca_system_score_gemma":0.0000039664314,"threshold_uncertainty_score":0.18378061},"labels":[],"label_agreement":null},{"id":"W4360945139","doi":"10.1002/sfp2.1005","title":"Composition, functionalities, and digestibility of proteins from high protein and normal pea ( <i>Pisum sativum</i> ) genotypes","year":2023,"lang":"en","type":"article","venue":"Sustainable Food Proteins","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Alberta","funders":"Alberta Innovates; Natural Sciences and Engineering Research Council of Canada; Alberta Pulse Growers Commission; Saskatchewan Pulse Growers","keywords":"Pea protein; Pisum; Sativum; Genotype; Solubility; Protein isolate; Biology; Composition (language); Food science; High protein; Chemistry; Horticulture; Botany; Biochemistry; Gene","score_opus":0.013035624393723346,"score_gpt":0.19166167516729957,"score_spread":0.1786260507735762,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4360945139","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99235266,0.0009836949,0.000044619177,0.0014254913,0.000058118494,0.0040068463,0.00048408247,0.00026724586,0.00037721038],"genre_scores_gemma":[0.997291,0.000018025128,0.0003048379,0.000036479993,0.00026949443,0.0009050697,0.00026902737,0.0000062954855,0.0008997165],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99735874,0.00031807384,0.0005141227,0.00066750887,0.0004953586,0.0006461801],"domain_scores_gemma":[0.998826,0.00017345045,0.00025705798,0.00020353151,0.00035878766,0.00018116909],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00077967707,0.0003153729,0.00043923943,0.000058047448,0.0005716211,0.00013456911,0.00026627522,0.00021357,0.00012184714],"category_scores_gemma":[0.00018579175,0.0001644087,0.00007230842,0.00066374295,0.00033086038,0.00039723996,0.0004275237,0.00023798694,0.000014964478],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011689276,0.000648666,0.034912497,0.0021475614,0.0004119351,0.00007692163,0.0018637439,0.00004214794,0.86036056,0.067015044,0.00043985122,0.03091216],"study_design_scores_gemma":[0.0019069918,0.0077630044,0.5768358,0.0004523172,0.000094092844,0.000024273326,0.0067143445,0.00008211283,0.2547383,0.12671217,0.02312662,0.0015499573],"about_ca_topic_score_codex":0.010824111,"about_ca_topic_score_gemma":0.00071189273,"teacher_disagreement_score":0.60562223,"about_ca_system_score_codex":0.00009062104,"about_ca_system_score_gemma":0.00007660152,"threshold_uncertainty_score":0.9957629},"labels":[],"label_agreement":null},{"id":"W4362466747","doi":"10.1186/s40035-023-00352-2","title":"Argyrophilic grain disease is common in older adults and may be a risk factor for suicide: a study of Japanese forensic autopsy cases","year":2023,"lang":"en","type":"article","venue":"Translational Neurodegeneration","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":47,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Autopsy; Neurology; Forensic science; Medicine; Disease; Forensic pathology; Psychiatry; Internal medicine; Veterinary medicine","score_opus":0.05658195108311973,"score_gpt":0.2841972216758618,"score_spread":0.22761527059274209,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4362466747","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99543667,0.00008958391,0.0000033137853,0.0015771063,0.00007309937,0.0015582842,0.0012133224,0.00004541735,0.0000032177672],"genre_scores_gemma":[0.9993555,0.000009760874,0.000016507345,0.00007514396,0.00008475228,0.00018046497,0.00023628738,0.000002479138,0.00003912545],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99878246,0.00016429662,0.0003287274,0.00032089278,0.00025670364,0.00014690767],"domain_scores_gemma":[0.9994279,0.00028947668,0.00009877227,0.00006409756,0.00005918521,0.00006052979],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017208532,0.00012688004,0.00016954035,0.00004395081,0.00013024236,0.000025997599,0.00008023386,0.000045674173,0.000023975586],"category_scores_gemma":[0.00006153071,0.00006422104,0.00005377766,0.00031284714,0.000028885344,0.00011791545,0.000012669417,0.000059285136,0.0000015353397],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0020307899,0.0017431933,0.69404876,0.000273589,0.0000681109,0.00004857953,0.025457336,0.003331485,0.13202448,0.00045109424,0.00033355426,0.140189],"study_design_scores_gemma":[0.00081215065,0.0004556935,0.98529404,0.00002208083,0.000014201509,0.0000019193737,0.00034849808,0.01171052,0.0010133695,0.00017192501,0.00003217059,0.00012345058],"about_ca_topic_score_codex":0.0008074578,"about_ca_topic_score_gemma":0.0070726927,"teacher_disagreement_score":0.29124525,"about_ca_system_score_codex":0.000006820223,"about_ca_system_score_gemma":0.000007955346,"threshold_uncertainty_score":0.39467284},"labels":[],"label_agreement":null},{"id":"W4362635287","doi":"10.1016/j.foodhyd.2023.108751","title":"Fabrication and characterization of heat-set composite gels obtained from complexation of electro-activated whey/canola proteins mixture","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Fonds de recherche du Québec – Nature et technologies","keywords":"Canola; Chemistry; Covalent bond; Whey protein isolate; Whey protein; Chemical engineering; Chromatography; Food science; Organic chemistry","score_opus":0.022282917831820744,"score_gpt":0.22460738273228723,"score_spread":0.2023244649004665,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4362635287","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972825,0.00003263782,0.00009016981,0.00031042975,0.000056227014,0.001478316,0.00053307647,0.00012519369,0.00009143543],"genre_scores_gemma":[0.9976532,0.000014107705,0.00006404156,0.000022863096,0.000116964,0.00014273611,0.0019122894,0.0000029946443,0.00007079843],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986617,0.00015105154,0.00041162656,0.0002915238,0.00028289075,0.00020122704],"domain_scores_gemma":[0.9993251,0.000064382424,0.0002967913,0.00010115079,0.00015658984,0.000055960987],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018429366,0.00015580415,0.00031609673,0.000051111896,0.00011932137,0.000029328463,0.0001945123,0.00014589881,0.000032148902],"category_scores_gemma":[0.000038795464,0.000080398306,0.000056608962,0.0008638449,0.000051777624,0.00016957021,0.00006603639,0.00008891152,0.000007037752],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000073968775,0.000049683957,0.003398426,0.00002990664,0.000040747236,2.0888014e-7,0.00022092191,0.000006767105,0.9936019,0.00007236875,0.000022162201,0.002482903],"study_design_scores_gemma":[0.00022010588,0.000714114,0.25998372,0.000060266597,0.0000118366725,9.5248936e-7,0.00005008557,0.00074025505,0.7368333,0.0002748292,0.0009878778,0.00012264676],"about_ca_topic_score_codex":0.00045399455,"about_ca_topic_score_gemma":0.00008139842,"teacher_disagreement_score":0.25676864,"about_ca_system_score_codex":0.000036515637,"about_ca_system_score_gemma":0.000012653739,"threshold_uncertainty_score":0.32785478},"labels":[],"label_agreement":null},{"id":"W4362722887","doi":"10.1016/j.idairyj.2023.105673","title":"Effect of ultra-high-pressure homogenisation on sweet buttermilk","year":2023,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Chemistry; Chromatography; Creaming; Casein; Globules of fat; Dissociation (chemistry); Food science; Particle size; Micelle; Emulsion; Biochemistry; Milk fat; Aqueous solution","score_opus":0.01652773874576541,"score_gpt":0.26099317458334026,"score_spread":0.24446543583757485,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4362722887","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9941871,0.000036239442,0.00000833795,0.0015701911,0.0015706925,0.00012881466,0.00010661599,0.000049954513,0.0023420395],"genre_scores_gemma":[0.9979428,0.000025959303,0.0000093175295,0.00006912875,0.0010762392,0.000010817012,0.00006078058,0.0000012774708,0.0008036688],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99866146,0.0001840367,0.00028519006,0.00014408914,0.0005746473,0.0001505583],"domain_scores_gemma":[0.9992498,0.00033100916,0.0002065849,0.000046888992,0.000106014726,0.000059664882],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00077943574,0.00010380471,0.00014227089,0.000048744107,0.00011461146,0.00006674068,0.00045230202,0.00006969112,0.00045726442],"category_scores_gemma":[0.0001828756,0.00003959205,0.00012230444,0.0001585759,0.000029003862,0.00013318998,0.000035760724,0.00017821214,0.00020463615],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00029206125,0.00005702088,0.008024412,0.0000169432,0.00017354557,0.00005047226,0.00009978698,0.0005791672,0.8365491,0.00054510054,0.0099220155,0.14369039],"study_design_scores_gemma":[0.0016528143,0.0049253074,0.19710639,0.0004313225,0.00006869824,0.0005819019,0.00016475416,0.000880523,0.6598813,0.0032476832,0.13054354,0.0005157615],"about_ca_topic_score_codex":0.00005533961,"about_ca_topic_score_gemma":0.000011657272,"teacher_disagreement_score":0.18908197,"about_ca_system_score_codex":0.000030404064,"about_ca_system_score_gemma":0.0000060088614,"threshold_uncertainty_score":0.5006725},"labels":[],"label_agreement":null},{"id":"W4362734940","doi":"10.1016/j.ijbiomac.2023.124380","title":"Characteristics and potential application of myofibrillar protein from golden threadfin bream (Nemipterus virgatus) complexed with chitosan","year":2023,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":35,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences; National Key Research and Development Program of China; Chinese Academy of Fishery Sciences; Department of Education, Fujian Province; Seed Industry Innovation and Industrialization Engineering Project of Fujian Province; Natural Science Foundation of Fujian Province","keywords":"Myofibril; Random coil; Chemistry; Emulsion; Chitosan; Thermal stability; Polysaccharide; Phase (matter); Turbidity; Nuclear chemistry; Chemical engineering; Protein secondary structure; Organic chemistry; Biochemistry","score_opus":0.016510315178586022,"score_gpt":0.23283027398145725,"score_spread":0.21631995880287122,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4362734940","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99784553,0.00009039049,0.00036865682,0.0008640265,0.00013916976,0.00022965613,0.0003272855,0.0000335276,0.00010178629],"genre_scores_gemma":[0.9987348,0.00008394817,0.00048483117,0.000043569307,0.00047885868,0.000010688663,0.00015610251,0.0000020605264,0.000005182078],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9985362,0.00011517307,0.00053253345,0.00021958572,0.00043203362,0.00016446147],"domain_scores_gemma":[0.99891275,0.000116023235,0.00061953947,0.000057229594,0.00020784067,0.00008662522],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020622254,0.000153024,0.0003194997,0.000040186977,0.000053204705,0.00006612695,0.00050751196,0.00012129372,0.000033224882],"category_scores_gemma":[0.00008245564,0.00005956526,0.00009584122,0.0001503029,0.00017275107,0.00007831517,0.0001621411,0.0001324992,0.0000099173885],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00029810183,0.00006307311,0.016598228,0.0000037896687,0.000094335795,0.000053898166,0.000024020701,0.000004068411,0.9494213,0.00028492106,0.00000969678,0.03314456],"study_design_scores_gemma":[0.0006338671,0.0015127882,0.7841545,0.00019617517,0.000025807229,0.00032982984,0.00019393873,0.0002487626,0.20788334,0.0036047567,0.0009342968,0.00028193186],"about_ca_topic_score_codex":0.00014120115,"about_ca_topic_score_gemma":0.000019445815,"teacher_disagreement_score":0.76755625,"about_ca_system_score_codex":0.000016213751,"about_ca_system_score_gemma":0.00001017026,"threshold_uncertainty_score":0.24290009},"labels":[],"label_agreement":null},{"id":"W4365447128","doi":"10.1016/j.foodhyd.2023.108753","title":"Synergistic interactions between pea protein isolate and rapid-swelling starch","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia; University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Pea protein; Starch; Swelling; Chemistry; Viscosity; Biopolymer; Apparent viscosity; Shear thinning; Polysaccharide; Rheology; Reduced viscosity; Hydrogen bond; Chemical engineering; Food science; Biochemistry; Materials science; Organic chemistry; Composite material; Polymer","score_opus":0.048172288128693126,"score_gpt":0.25366089573109296,"score_spread":0.20548860760239984,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4365447128","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99530995,0.00014330423,0.000039341394,0.0007321994,0.00014704026,0.0011199792,0.00009146774,0.0003686465,0.0020480722],"genre_scores_gemma":[0.9976215,0.00001446808,0.000054306605,0.000023443194,0.0006031846,0.00036403062,0.000054068834,0.0000035643952,0.0012614832],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9984336,0.00012852161,0.0003268748,0.0004143103,0.00026508718,0.00043163425],"domain_scores_gemma":[0.99937165,0.00022894774,0.000100346166,0.000101891164,0.000044186145,0.00015296818],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004278844,0.00018950277,0.00025608303,0.000052102314,0.00042184646,0.00012749629,0.0002871963,0.00010222366,0.00010588879],"category_scores_gemma":[0.00006261925,0.00008637925,0.00008333974,0.0007127104,0.00006470385,0.00020273021,0.00019644503,0.00023881857,0.00022292043],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000594004,0.00005937703,0.0017240619,0.00007837046,0.00013526353,0.000013605034,0.000541735,0.00006653636,0.95668405,0.0008276192,0.00054538454,0.039264623],"study_design_scores_gemma":[0.0029441384,0.02290265,0.07611113,0.0019710911,0.00030837615,0.00006792351,0.007816936,0.019377394,0.18512447,0.070123084,0.607986,0.0052668396],"about_ca_topic_score_codex":0.00021057446,"about_ca_topic_score_gemma":0.0003436587,"teacher_disagreement_score":0.77155954,"about_ca_system_score_codex":0.00004080458,"about_ca_system_score_gemma":0.00001107797,"threshold_uncertainty_score":0.35224438},"labels":[],"label_agreement":null},{"id":"W4365460386","doi":"10.1002/aocs.12701","title":"Effect of canola meal fermentation and protein extraction method on the functional properties of resulting protein products","year":2023,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"","keywords":"Canola; Food science; Fermentation; Chemistry; Aspergillus niger; Aspergillus oryzae; Solid-state fermentation; Extraction (chemistry); Meal; Isoelectric point; Solubility; Rapeseed; Chromatography; Biochemistry; Organic chemistry; Enzyme","score_opus":0.034625179125402174,"score_gpt":0.2705611886667718,"score_spread":0.23593600954136965,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4365460386","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964712,0.00006386834,0.0000013395504,0.0030328296,0.000053376352,0.00029280398,0.0000052603395,0.000011139094,0.00006815572],"genre_scores_gemma":[0.99914557,0.000011965993,0.00014824705,0.000026577627,0.00021338012,0.000040321956,9.705583e-7,0.0000018944459,0.00041106564],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99839294,0.00043924834,0.0003715604,0.00013868224,0.0005266844,0.00013088009],"domain_scores_gemma":[0.9982001,0.00020046765,0.001285724,0.0000793315,0.00020691911,0.000027458182],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0025537796,0.00010984826,0.00024840698,0.000007392264,0.0001691898,0.000020103478,0.00021587989,0.000038323036,0.0000029222338],"category_scores_gemma":[0.0007267942,0.00003144785,0.00017328945,0.00046892243,0.00021930438,0.00007189373,0.00006329682,0.00024593426,4.9858215e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026313448,0.000025530733,0.00022909399,0.00013512904,0.000053990498,2.2121327e-7,0.00033983032,0.000019461153,0.9751609,0.00000452565,0.00020450374,0.023563687],"study_design_scores_gemma":[0.00015188703,0.0005559685,0.0068913978,0.0003018651,0.000020009275,0.000016770664,0.0011142263,0.00006537131,0.99067634,0.000016239153,0.00013222333,0.000057711342],"about_ca_topic_score_codex":0.0001975967,"about_ca_topic_score_gemma":0.000004575647,"teacher_disagreement_score":0.023505975,"about_ca_system_score_codex":0.00007475934,"about_ca_system_score_gemma":0.00003463888,"threshold_uncertainty_score":0.13012883},"labels":[],"label_agreement":null},{"id":"W4365794429","doi":"10.1039/d2fo03782c","title":"Comparison of static and dynamic <i>in vitro</i> digestibility and bioaccessibility of palm-based emulsions and correlation to a human study: effects of triacylglycerol crystallinity","year":2023,"lang":"en","type":"article","venue":"Food & Function","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Crystallinity; Emulsion; Food science; Chemistry; Lipolysis; Palm stearin; Digestion (alchemy); Postprandial; In vitro; Palm oil; Chromatography; Biochemistry; Biology; Biotechnology; Crystallography","score_opus":0.0358390035603855,"score_gpt":0.3134510877725499,"score_spread":0.2776120842121644,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4365794429","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982055,0.00008641896,0.00007703416,0.000035173096,0.00007167371,0.0014383644,0.000054305932,0.00002687408,0.0000046586856],"genre_scores_gemma":[0.999889,0.0000017457311,0.000020831987,0.0000037874709,0.000007144001,0.000042225896,0.000032868273,0.0000010784827,0.0000012776558],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9985943,0.0003235141,0.00048681733,0.00029364752,0.00019037731,0.00011135989],"domain_scores_gemma":[0.99896264,0.00060446735,0.00022072613,0.00009175774,0.00006546765,0.00005495363],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00069796055,0.0001044699,0.0003734354,0.00005133764,0.000080173035,0.0000115338435,0.000057743408,0.00006895072,0.0000023046339],"category_scores_gemma":[0.0002871797,0.000052718533,0.000028299162,0.00045205033,0.000084911124,0.00007241936,0.0000671149,0.00008078332,2.5852594e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.001545139,0.00040515108,0.48712784,0.0002450902,0.000014126914,1.6647107e-7,0.00038606237,0.00008369234,0.50206465,0.000004107446,7.1601477e-7,0.008123279],"study_design_scores_gemma":[0.0007579506,0.015861114,0.9679764,0.000076304306,0.0000338699,1.2330077e-7,0.0007953024,0.0032812618,0.010891254,0.0002509169,0.0000014104328,0.00007407482],"about_ca_topic_score_codex":0.00069034856,"about_ca_topic_score_gemma":0.0024410973,"teacher_disagreement_score":0.4911734,"about_ca_system_score_codex":0.000019601535,"about_ca_system_score_gemma":0.000006283572,"threshold_uncertainty_score":0.21497993},"labels":[],"label_agreement":null},{"id":"W4367053037","doi":"10.1007/s00217-023-04267-0","title":"Effect of a pH shift treatment on the functional properties of individual and blended commercial plant protein ingredients","year":2023,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; University of Saskatchewan","funders":"","keywords":"Solubility; Chemistry; Pea protein; Rice protein; Emulsion; Food science; Protein digestibility; Protein isolate; Aqueous solution; Biochemistry; Organic chemistry","score_opus":0.1265098000819422,"score_gpt":0.2764189909945409,"score_spread":0.14990919091259872,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4367053037","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963793,0.00023899539,3.281803e-8,0.00195982,0.000023842738,0.00080663787,0.00007522533,0.00006008015,0.00045606858],"genre_scores_gemma":[0.99975944,0.000025802297,8.5452695e-7,0.0000035503683,0.000045724086,0.0000884981,0.000012012318,0.0000016516292,0.00006246332],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99843395,0.00062773225,0.00015752777,0.00020818588,0.00032389766,0.0002486936],"domain_scores_gemma":[0.99956536,0.0002128617,0.00005495559,0.00008456409,0.00004627033,0.000035976194],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015048562,0.000096100324,0.00016247154,0.00009977362,0.00022495798,0.000020780522,0.00025113026,0.00005933918,0.000007356625],"category_scores_gemma":[0.00023312084,0.000028385582,0.000021755417,0.00048606994,0.0005685554,0.00001973528,0.0003629472,0.00019295694,0.000014684834],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00097326335,0.00026751147,0.0064971605,0.00011940416,0.00019095204,0.000023981063,0.0004113672,2.3745588e-7,0.7220249,0.007333845,0.00045098824,0.26170638],"study_design_scores_gemma":[0.0008402471,0.05073084,0.054293644,0.00025928154,0.0000092279115,0.00001389236,0.0005388585,0.0000074666577,0.8896298,0.0009618803,0.0025901755,0.00012468502],"about_ca_topic_score_codex":0.000026235959,"about_ca_topic_score_gemma":0.00005675811,"teacher_disagreement_score":0.2615817,"about_ca_system_score_codex":0.000009948999,"about_ca_system_score_gemma":0.000008638999,"threshold_uncertainty_score":0.20948659},"labels":[],"label_agreement":null},{"id":"W4367301066","doi":"10.1016/j.ifset.2023.103367","title":"Identification of peptides from defatted wheat germ proteins with dual functionality: Emulsifying activity and anti-adhesive activity against Helicobacter pylori","year":2023,"lang":"en","type":"article","venue":"Innovative Food Science & Emerging Technologies","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa; Dalhousie University","funders":"","keywords":"Chemistry; Adhesive; Food science; Amphiphile; Organic chemistry; Copolymer; Polymer","score_opus":0.04361164536185543,"score_gpt":0.2668522834748417,"score_spread":0.22324063811298625,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4367301066","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99540424,0.00004378184,0.00015427064,0.002174811,0.00015635305,0.0008325736,0.00016614454,0.0010217222,0.000046106143],"genre_scores_gemma":[0.99952036,0.000016913451,0.00016015017,0.000016331805,0.000049425398,0.00020165459,0.000016881519,0.0000036628862,0.000014604972],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9972779,0.00008745557,0.0004007193,0.0008974029,0.0008080784,0.00052844273],"domain_scores_gemma":[0.99812937,0.00021266271,0.0005976094,0.00027898222,0.00074037927,0.00004097705],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010686074,0.00029400006,0.0003888788,0.0002822579,0.00075663486,0.00018549242,0.0006298965,0.00017277821,0.0000042639776],"category_scores_gemma":[0.0006653138,0.0001400997,0.000044989258,0.0067897295,0.0016641167,0.0011190888,0.0006150844,0.00034252374,0.000009141995],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003710088,0.000052097752,0.02169448,0.000017768076,0.000039388324,0.0000027015935,0.00018126643,0.000008156946,0.91384465,0.0003920765,0.000010722303,0.06371962],"study_design_scores_gemma":[0.00010578023,0.00036034253,0.31653586,0.00008367144,0.0000057118214,0.0000023764717,0.0030497352,0.00014782898,0.6787518,0.0006768205,0.000057504112,0.00022256491],"about_ca_topic_score_codex":0.00030806466,"about_ca_topic_score_gemma":0.00024956503,"teacher_disagreement_score":0.29484138,"about_ca_system_score_codex":0.00011574979,"about_ca_system_score_gemma":0.000064156964,"threshold_uncertainty_score":0.6131508},"labels":[],"label_agreement":null},{"id":"W4367302634","doi":"10.1016/j.foodhyd.2023.108841","title":"Preparation of sodium-containing coacervates via high-voltage electrostatic field treatment: Saltiness perception of prefabricated chicken patties","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Coacervate; Chemistry; Sodium; Food science; Soy protein; Chromatography; Organic chemistry","score_opus":0.021921932385196907,"score_gpt":0.2627753777788131,"score_spread":0.2408534453936162,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4367302634","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99808353,0.000059529124,0.000050237566,0.00014492637,0.00008427191,0.0010786938,0.00006593001,0.00016321841,0.00026967184],"genre_scores_gemma":[0.998958,0.000024035944,0.00003282885,0.000016396369,0.0001013561,0.0003097121,0.00024107448,0.0000030510255,0.000313578],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986145,0.00010741283,0.00046940698,0.00028232875,0.00025297859,0.0002733601],"domain_scores_gemma":[0.9992264,0.00022406873,0.00030371084,0.00010883019,0.00009089525,0.000046090554],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002368556,0.00017928831,0.00036717523,0.000046892495,0.00012898048,0.000023275332,0.00020744184,0.00013049364,0.00008165272],"category_scores_gemma":[0.000057307017,0.00008287273,0.000108055785,0.0006473623,0.00004468667,0.00015020868,0.000053222102,0.00006492872,0.000023339751],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022010192,0.00009892216,0.0071252747,0.00005759194,0.00006518948,6.15889e-7,0.0010066627,0.000039733375,0.98068446,0.00007203969,0.00006154829,0.010567841],"study_design_scores_gemma":[0.0008385077,0.019140182,0.078319885,0.00012228692,0.00006467376,0.0000046351315,0.0016174625,0.0029359246,0.89469075,0.0013545854,0.0005565763,0.00035451984],"about_ca_topic_score_codex":0.0012740743,"about_ca_topic_score_gemma":0.0006456902,"teacher_disagreement_score":0.08599372,"about_ca_system_score_codex":0.000058733265,"about_ca_system_score_gemma":0.000017878061,"threshold_uncertainty_score":0.3379452},"labels":[],"label_agreement":null},{"id":"W4376255611","doi":"10.1016/j.foodchem.2023.136360","title":"Characterization of the physiochemical properties, microstructure, and molecular interactions of a novel rice-pea protein gel","year":2023,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Priority Academic Program Development of Jiangsu Higher Education Institutions; Natural Science Foundation of Jiangsu Province; National Natural Science Foundation of China; Jiangsu Agriculture Research System; Jiangsu Agricultural Science and Technology Innovation Fund","keywords":"Rice protein; Microstructure; Ingredient; Alkali metal; Chemistry; Solubility; Food science; Bilayer; Chemical engineering; Materials science; Biochemistry; Crystallography; Organic chemistry","score_opus":0.02110608032665647,"score_gpt":0.2007638810381663,"score_spread":0.17965780071150983,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4376255611","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991627,0.00003827201,0.0000020686302,0.00022131843,0.000031273375,0.00024484308,0.00013415508,0.000026788548,0.00013859103],"genre_scores_gemma":[0.9996902,0.0000017677067,0.000014004812,0.000011587238,0.00005861294,0.000039648326,0.000044333545,0.0000013022502,0.00013855693],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994105,0.000012727927,0.00018026911,0.00015437069,0.00013818732,0.00010393006],"domain_scores_gemma":[0.99967897,0.000008143706,0.00014507126,0.00008469767,0.000057891084,0.000025238289],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000043441465,0.0000839535,0.000115235765,0.0000034223847,0.000046455927,0.00001144186,0.00019716931,0.00006621749,0.000009566189],"category_scores_gemma":[0.000037301485,0.000031404103,0.00005331539,0.00024402831,0.000095794145,0.000043152624,0.0001387321,0.00008943844,6.341627e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010761079,0.000034314977,0.0000232849,0.00012705162,0.000014178306,1.0566747e-7,0.000047945596,5.825795e-7,0.99950325,0.000010374859,0.000010651024,0.00021752359],"study_design_scores_gemma":[0.00007889491,0.000029041967,0.0011464672,0.00011751543,0.000005146195,0.0000057987177,0.00006958573,0.000049615173,0.9981302,0.000059941103,0.00024205435,0.00006573766],"about_ca_topic_score_codex":0.00001892856,"about_ca_topic_score_gemma":0.0000021409564,"teacher_disagreement_score":0.0013730243,"about_ca_system_score_codex":0.000010571151,"about_ca_system_score_gemma":0.000008744463,"threshold_uncertainty_score":0.12806222},"labels":[],"label_agreement":null},{"id":"W4376280570","doi":"10.1002/cche.10679","title":"Determining the impact of genotype × environment on oat protein isolate structural and functional characteristics","year":2023,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Saskatchewan; Agriculture and Agri-Food Canada; University of Manitoba","funders":"","keywords":"Cultivar; Chemistry; Genotype; Food science; Botany; Biochemistry; Biology; Gene","score_opus":0.026985038764358163,"score_gpt":0.22512882788473682,"score_spread":0.19814378912037867,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4376280570","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99922836,0.000011404016,2.0654808e-7,0.000055649358,0.000020590573,0.00013917772,0.00006574284,0.000025175057,0.00045369763],"genre_scores_gemma":[0.99941087,0.000004223056,0.000002013587,0.000005760618,0.00020495639,0.000016380985,0.0000682165,0.0000011083197,0.00028645113],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9994056,0.000015043892,0.00013636511,0.00015736492,0.0001369925,0.0001486021],"domain_scores_gemma":[0.99973184,0.000051130683,0.00009508165,0.00006248421,0.000014179627,0.00004527075],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000882416,0.000101306585,0.00010592432,0.0000024777366,0.00011083841,0.000020856934,0.00010612407,0.00006484493,0.00021592711],"category_scores_gemma":[0.000026025002,0.000032686345,0.000053307973,0.0000565706,0.0000632926,0.000022582979,0.000075691394,0.00009760001,0.000020094834],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000033943856,0.000007745384,0.010440793,0.000014254293,0.000014412169,0.0000011084021,0.000026373307,0.000008681779,0.97831774,0.000002820079,0.00005260475,0.0110795135],"study_design_scores_gemma":[0.00009838578,0.00016195663,0.9379675,0.00002014061,0.000004339053,0.0000056904464,0.000037731817,0.0002570225,0.06103296,0.000097462085,0.00021244635,0.00010439483],"about_ca_topic_score_codex":0.00002766529,"about_ca_topic_score_gemma":0.0000011145177,"teacher_disagreement_score":0.92752665,"about_ca_system_score_codex":0.00003265418,"about_ca_system_score_gemma":0.000005475536,"threshold_uncertainty_score":0.23642504},"labels":[],"label_agreement":null},{"id":"W4376868753","doi":"10.1016/j.foodhyd.2023.108894","title":"Acquisition of insoluble soybean fiber with high gelation performance based on structural modifications through pH-shifting during steam-cooking treatment","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"National Key Research and Development Program of China; Higher Education Discipline Innovation Project; Ministry of Science and Technology of the People's Republic of China; National Natural Science Foundation of China","keywords":"Gelatin; Crystallinity; Chemistry; Chemical engineering; Self-healing hydrogels; Cellulose; Adsorption; Microstructure; Porosity; Fiber; Amorphous solid; Steam explosion; Food science; Materials science; Organic chemistry; Pulp and paper industry; Crystallography","score_opus":0.027562670364533755,"score_gpt":0.22756749434201795,"score_spread":0.2000048239774842,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4376868753","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99723476,0.000013774492,0.0000061311157,0.00017051038,0.00006864983,0.00088713976,0.000058384325,0.00019729344,0.0013633656],"genre_scores_gemma":[0.9989232,0.0000023681725,0.0001229185,0.000015122171,0.00017198626,0.00025249503,0.00016102444,0.000004237574,0.00034667642],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986427,0.00006852646,0.0003026779,0.00033563987,0.00034964347,0.00030079996],"domain_scores_gemma":[0.99946004,0.00008085685,0.00021540312,0.00013897876,0.000059108523,0.000045615536],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012803817,0.00019268427,0.00021438561,0.000041148356,0.00048261666,0.00004216334,0.00017207177,0.000094436866,0.000086815686],"category_scores_gemma":[0.0000085862675,0.000084316496,0.00006948499,0.0006497787,0.000041567226,0.00027384073,0.000030916057,0.000083928535,0.0000440996],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007046569,0.0003262644,0.0289099,0.0002185385,0.00020136891,0.0000061028013,0.0020136829,0.15967575,0.7902678,0.00083196454,0.000041500953,0.016802473],"study_design_scores_gemma":[0.0019365703,0.0069522336,0.43377134,0.00042900856,0.00005576805,0.000008126184,0.0006111575,0.040034574,0.5147624,0.00027765363,0.0005240014,0.0006371514],"about_ca_topic_score_codex":0.00018765687,"about_ca_topic_score_gemma":0.00014105006,"teacher_disagreement_score":0.40486145,"about_ca_system_score_codex":0.00016298295,"about_ca_system_score_gemma":0.00001636262,"threshold_uncertainty_score":0.37119457},"labels":[],"label_agreement":null},{"id":"W4379650672","doi":"10.1002/cche.10691","title":"Solid‐state and submerged fermentation effects on functional properties of pea protein‐enriched flour","year":2023,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Rhizopus oligosporus; Fermentation; Aspergillus oryzae; Food science; Chemistry; Solid-state fermentation; Lactobacillus plantarum; Rhizopus oryzae; Rhizopus; Biochemistry; Lactic acid; Bacteria; Biology","score_opus":0.029142229610792793,"score_gpt":0.2260747202186217,"score_spread":0.19693249060782891,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4379650672","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99808645,0.00006171607,4.264614e-7,0.00020323251,0.00005045689,0.0003210158,0.0000095004525,0.000070907736,0.0011962721],"genre_scores_gemma":[0.99697703,0.000009332804,0.0000024727665,0.000014519387,0.00018656818,0.00013197947,0.000045876197,0.0000014238448,0.0026307807],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99920034,0.00003479959,0.00016289297,0.00021428622,0.00021590522,0.00017176116],"domain_scores_gemma":[0.999742,0.000021878619,0.00008211889,0.000047430392,0.000048405836,0.000058165206],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014358392,0.00011015273,0.00013516744,0.0000061984124,0.000093475726,0.00002196429,0.000085219384,0.000067933914,0.000043995795],"category_scores_gemma":[0.000050400045,0.000045802874,0.00003897568,0.0001646605,0.00004359834,0.00005485485,0.00004989745,0.0000808598,0.000028877897],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007264575,0.000022535314,0.00042746405,0.00021371932,0.000013681202,0.0000023345228,0.00006786247,0.0000067905394,0.9944685,0.0000064867377,0.00021894729,0.0044790315],"study_design_scores_gemma":[0.0001724252,0.00010394071,0.03569108,0.000078566125,0.000004268216,0.0000036778051,0.0001774556,0.00006617835,0.9632438,0.000285457,0.00006947177,0.00010369486],"about_ca_topic_score_codex":0.00004917889,"about_ca_topic_score_gemma":0.000007714309,"teacher_disagreement_score":0.035263613,"about_ca_system_score_codex":0.000024809113,"about_ca_system_score_gemma":0.000008371408,"threshold_uncertainty_score":0.1867787},"labels":[],"label_agreement":null},{"id":"W4379790521","doi":"10.1016/j.fbio.2023.102838","title":"Effects of enzyme treatments on the functionality of commercial pea and pea blended protein ingredients","year":2023,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; University of Saskatchewan","funders":"Karen C. Drayer Wildlife Health Center","keywords":"Pea protein; Papain; Pepsin; Emulsion; Chemistry; Food science; Hydrolysis; Enzyme; Biochemistry","score_opus":0.039977786997756774,"score_gpt":0.23128386960674277,"score_spread":0.191306082608986,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4379790521","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979755,0.000055456116,9.395224e-7,0.0007440647,0.0001709844,0.0006994229,0.000065525935,0.000033892436,0.00025420333],"genre_scores_gemma":[0.999701,0.0000059413896,0.000007559562,0.000042088526,0.00005914888,0.00006396655,0.0000048791217,5.970754e-7,0.000114825336],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99869436,0.00023211593,0.00019245116,0.00025663082,0.00042540344,0.00019905307],"domain_scores_gemma":[0.99929196,0.00037817,0.00014969715,0.00008203503,0.000049592018,0.00004857255],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00065291894,0.0001051791,0.00015215242,0.00002012096,0.00027180547,0.000017412081,0.00031633608,0.000050349332,0.000012809125],"category_scores_gemma":[0.00033113448,0.000033897486,0.00005204745,0.00063230604,0.0002711105,0.00006212917,0.00013991375,0.000083446896,0.00001266196],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004560592,0.00015133088,0.0033174981,0.00003766206,0.000015443698,8.7498967e-7,0.00015382234,5.8393533e-7,0.98558426,0.0008933718,0.00015277838,0.009646784],"study_design_scores_gemma":[0.00018767067,0.0022455533,0.4694808,0.00010611038,0.000007654704,0.0000010800919,0.00014749278,0.000025857167,0.5268644,0.000536298,0.00031015003,0.000086914726],"about_ca_topic_score_codex":0.00011253333,"about_ca_topic_score_gemma":0.000057108384,"teacher_disagreement_score":0.4661633,"about_ca_system_score_codex":0.000016851569,"about_ca_system_score_gemma":0.000011579965,"threshold_uncertainty_score":0.20905355},"labels":[],"label_agreement":null},{"id":"W4379798819","doi":"10.3168/jds.2022-22714","title":"Coagulation and proteolysis of high-protein milks in the gastric environment","year":2023,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Cegep de Saint Hyacinthe; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Skimmed milk; Pepsin; Chemistry; Proteolysis; Digestion (alchemy); Food science; Chromatography; Whey protein; Chymosin; Casein; Denaturation (fissile materials); Coagulation; Biochemistry; Enzyme; Medicine","score_opus":0.026493370620363346,"score_gpt":0.2258778435486998,"score_spread":0.19938447292833644,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4379798819","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984419,0.000083120096,0.000013858261,0.001155747,0.00004407876,0.00021684775,0.0000028900668,0.0000032371022,0.00003831777],"genre_scores_gemma":[0.99967927,0.000014791103,0.00020717194,0.000015381285,0.0000571091,0.000005741134,3.9207328e-7,2.4344942e-7,0.00001992805],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9987194,0.000096926306,0.0003059255,0.000110092646,0.00062473846,0.00014294092],"domain_scores_gemma":[0.9995097,0.000077462246,0.00028674328,0.000052345495,0.00003505631,0.000038684546],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002466072,0.00005233262,0.000121174744,0.00006574191,0.00010402843,0.000034671753,0.00043500875,0.000025124244,0.000013829592],"category_scores_gemma":[0.000119790435,0.000016279546,0.00003175509,0.0010182705,0.00020989742,0.0002262341,0.000068449786,0.000094212126,0.000004573891],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000134522425,0.000029565283,0.008380074,0.0000052175164,0.000002114264,0.0000066755792,0.00024154145,0.00015383058,0.9656785,0.000101917314,0.00003045787,0.025356658],"study_design_scores_gemma":[0.0001430149,0.0005370673,0.97740096,0.000055614062,0.000004237128,0.0000332302,0.00080003164,0.0002595296,0.019165542,0.0012535512,0.00028830793,0.000058892223],"about_ca_topic_score_codex":0.00007896936,"about_ca_topic_score_gemma":0.0000169592,"teacher_disagreement_score":0.9690209,"about_ca_system_score_codex":0.000025566867,"about_ca_system_score_gemma":0.000015272995,"threshold_uncertainty_score":0.085469626},"labels":[],"label_agreement":null},{"id":"W4379883337","doi":"10.1016/j.supflu.2023.106006","title":"Lentil protein concentrate + pectin gels dried with SC-CO2: Influence of protein-polysaccharide interactions on the characteristics of aerogels","year":2023,"lang":"en","type":"article","venue":"The Journal of Supercritical Fluids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Emulsion; Pectin; Chemical engineering; Crystallinity; Materials science; Supercritical fluid; Rheology; Viscoelasticity; Microstructure; Self-healing hydrogels; Aerogel; Absorption of water; Chemistry; Polymer chemistry; Composite material; Organic chemistry; Food science","score_opus":0.028491999380621143,"score_gpt":0.24342065382843991,"score_spread":0.21492865444781878,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4379883337","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9944136,0.00005435041,0.000012295907,0.004555083,0.00009026428,0.0006897892,0.000066034525,0.000023516975,0.00009503517],"genre_scores_gemma":[0.9995609,0.000026833266,0.000023761502,0.00009801362,0.00018515818,0.000029125702,0.0000016194115,0.0000036791741,0.0000709151],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99752027,0.00044720003,0.00084411877,0.00014412016,0.0007029632,0.00034131663],"domain_scores_gemma":[0.99821585,0.000790887,0.00012485257,0.00016867,0.0005867823,0.00011295053],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014639954,0.00018173526,0.00041130307,0.000034105808,0.00020843558,0.000050198723,0.0007302287,0.00007096096,0.00013420859],"category_scores_gemma":[0.0007959886,0.000054316537,0.0001398812,0.00053812313,0.00052428385,0.0002330166,0.000095147654,0.00050825195,0.000026689893],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003058821,0.000113676084,0.0006112604,0.000029630142,0.000052836498,0.000012761675,0.000255207,0.000007081068,0.9943,0.0036255114,0.000046280195,0.0006398746],"study_design_scores_gemma":[0.00024448318,0.0016191206,0.027104001,0.0010848235,0.0000587355,0.00010674478,0.0017931942,0.000035257104,0.9666489,0.00083193084,0.00031206003,0.000160796],"about_ca_topic_score_codex":0.000117596515,"about_ca_topic_score_gemma":0.000027562926,"teacher_disagreement_score":0.027651146,"about_ca_system_score_codex":0.000039029637,"about_ca_system_score_gemma":0.000051217663,"threshold_uncertainty_score":0.22149642},"labels":[],"label_agreement":null},{"id":"W4380714931","doi":"10.1016/j.foodhyd.2023.108943","title":"Fabrication of heat-stable composite microparticles from egg and whey proteins and their application in emulsion stabilization","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"","keywords":"Whey protein isolate; Emulsion; Chemical engineering; Whey protein; Composite number; Chemistry; Viscosity; Beta-lactoglobulin; Thermal stability; Sonication; Particle size; Homogenization (climate); Chromatography; Materials science; Organic chemistry; Composite material","score_opus":0.01755498582323089,"score_gpt":0.21508644598120363,"score_spread":0.19753146015797274,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4380714931","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99767226,0.00041438502,0.00009340367,0.00028927773,0.000019827929,0.0013117521,0.00008433128,0.00006921408,0.000045555968],"genre_scores_gemma":[0.999431,0.000038074748,0.00007419606,0.00001326457,0.00004339213,0.00027420674,0.000110061825,0.0000017753199,0.000014022153],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991024,0.00008871679,0.00026277563,0.0002805916,0.000112501606,0.00015298626],"domain_scores_gemma":[0.9996798,0.00007171938,0.00008004574,0.000076418626,0.000045908146,0.00004609414],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016987334,0.00010411444,0.00017413027,0.000031728563,0.000097768265,0.000034234836,0.00010212616,0.00007847458,0.000005245001],"category_scores_gemma":[0.00002531824,0.000049234066,0.000019672727,0.000511217,0.000047926627,0.00013053176,0.00008955952,0.000051679774,0.0000060967564],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000023583236,0.000044362823,0.035874516,0.000018836688,0.000004968553,7.534575e-8,0.0004550588,0.000039905557,0.9535527,0.00004827951,0.000008674126,0.009928989],"study_design_scores_gemma":[0.0003231572,0.00045356198,0.30334076,0.00007339841,0.0000052474097,9.873012e-7,0.0008181436,0.009605981,0.6819167,0.0024568741,0.00083812344,0.00016704528],"about_ca_topic_score_codex":0.0011740891,"about_ca_topic_score_gemma":0.0014751381,"teacher_disagreement_score":0.27163604,"about_ca_system_score_codex":0.00002494725,"about_ca_system_score_gemma":0.0000035527767,"threshold_uncertainty_score":0.20077069},"labels":[],"label_agreement":null},{"id":"W4381614394","doi":"10.1016/j.foodhyd.2023.109002","title":"Fabrication of pea protein gels with modulated rheological properties using high pressure processing","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":49,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture Food and Rural Development; University of Alberta","funders":"","keywords":"Syneresis; Rheology; Pea protein; Microstructure; Pascalization; Chemistry; Dissolution; Soy protein; Ingredient; Chemical engineering; Chromatography; Food science; Materials science; High pressure; Composite material; Organic chemistry","score_opus":0.04703859222842203,"score_gpt":0.21960770040602615,"score_spread":0.17256910817760412,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4381614394","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968537,0.00024655083,0.000077030425,0.00018588992,0.000038315393,0.001978151,0.000025955454,0.00034023737,0.00025413386],"genre_scores_gemma":[0.9985438,0.0000020850805,0.00023473761,0.000011476051,0.00015588457,0.0003708091,0.000027054355,0.000003982038,0.00065019965],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982721,0.0001330678,0.00036243792,0.0004127322,0.0004563897,0.00036322195],"domain_scores_gemma":[0.99932426,0.000022274622,0.00025586624,0.00011247227,0.00021370564,0.00007142048],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030424722,0.0002055503,0.0003202504,0.000038619775,0.00025092912,0.00006111469,0.00035124525,0.00017549018,0.000031890257],"category_scores_gemma":[0.000055069475,0.00007387796,0.000059543854,0.0011096935,0.00013188114,0.0002705875,0.00012767321,0.00013322219,0.000013111423],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010164531,0.00008088362,0.00063696667,0.00012954725,0.00004439581,0.0000021578553,0.00017763206,0.002620526,0.99153703,0.00015753532,0.000016305446,0.004495364],"study_design_scores_gemma":[0.0009148624,0.0059123174,0.02435106,0.0011601588,0.00010776027,0.000035025143,0.0008964297,0.07365083,0.8870839,0.0026561152,0.0022099866,0.0010215476],"about_ca_topic_score_codex":0.00023218528,"about_ca_topic_score_gemma":0.00005625626,"teacher_disagreement_score":0.10445313,"about_ca_system_score_codex":0.000029208366,"about_ca_system_score_gemma":0.000031222928,"threshold_uncertainty_score":0.3012656},"labels":[],"label_agreement":null},{"id":"W4381742872","doi":"10.1016/j.foodchem.2023.136693","title":"Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability","year":2023,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":38,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Education and Child Care","funders":"National Key Research and Development Program of China; Priority Academic Program Development of Jiangsu Higher Education Institutions; Ministry of Science and Technology of the People's Republic of China; National Natural Science Foundation of China","keywords":"Absorbance; Chemistry; Anthocyanin; Covalent bond; Soy protein; Pigment; Chromatography; Nuclear chemistry; Biophysics; Food science; Organic chemistry; Biology","score_opus":0.020768993641532927,"score_gpt":0.20694491505431728,"score_spread":0.18617592141278436,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4381742872","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997981,0.00013202932,8.869759e-7,0.00018580923,0.00003079712,0.00043962998,0.001046913,0.00015162093,0.00003127927],"genre_scores_gemma":[0.9983908,0.000028206126,0.0000046589203,0.00000584827,0.000103298175,0.00010152663,0.0011221268,0.0000019282745,0.00024163823],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99911153,0.00003369747,0.0001756648,0.00032779243,0.00012930599,0.0002219985],"domain_scores_gemma":[0.99965864,0.00007821711,0.00007229043,0.000068905436,0.000022303935,0.0000996383],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005841199,0.00018550294,0.00020660537,0.0000036137278,0.00015756239,0.00008584218,0.00009442066,0.000105113795,0.000102960286],"category_scores_gemma":[0.00003591724,0.00007817326,0.000031224205,0.000108958615,0.000079694415,0.000063295956,0.0000519157,0.000059792328,0.000002642122],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000018038658,0.000019612327,0.002325072,0.000052586456,0.000021749682,6.0898367e-7,0.00008414367,6.1275976e-8,0.9951048,0.000007755284,0.000014349718,0.0023512351],"study_design_scores_gemma":[0.00021749937,0.00029567964,0.037283707,0.00001807136,0.0000081613725,0.000010267354,0.00016659182,0.00007596967,0.96078837,0.000066166154,0.00089886464,0.00017066294],"about_ca_topic_score_codex":0.000031248026,"about_ca_topic_score_gemma":0.0000248235,"teacher_disagreement_score":0.034958635,"about_ca_system_score_codex":0.000043828863,"about_ca_system_score_gemma":0.0000034190246,"threshold_uncertainty_score":0.3187813},"labels":[],"label_agreement":null},{"id":"W4381849094","doi":"10.1002/9781119866923.ch11","title":"Nonfood Applications of Lentils and Their Processing By‐products","year":2023,"lang":"en","type":"other","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Legume; Food science; Chemistry; Crop; Nutrient; Agronomy; Biology; Organic chemistry","score_opus":0.020928284297587994,"score_gpt":0.21791252669903513,"score_spread":0.19698424240144713,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4381849094","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0025331336,0.014179753,0.00011109557,0.0011920846,0.00020207214,0.0027938692,0.00071661983,0.0016127762,0.9766586],"genre_scores_gemma":[0.1656422,0.0002713541,0.00009757129,0.000031325195,0.0005531658,0.00024447474,0.00006557401,0.000028510343,0.8330658],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99934345,0.00001667569,0.00014631222,0.0002780135,0.00009633492,0.00011921475],"domain_scores_gemma":[0.99968946,0.000024545947,0.00015820716,0.00006824264,0.000029700886,0.000029844132],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010388529,0.00012725782,0.00019886531,0.000013944433,0.000041227642,0.000025007303,0.00019403662,0.00013986007,0.0002848527],"category_scores_gemma":[0.000011127497,0.00003759983,0.000025517696,0.00024086998,0.000058941358,0.000022012826,0.00006431603,0.00005518938,0.000041726435],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000016128652,0.000054251,0.00009127133,0.00022266872,0.00003342893,1.3514635e-7,0.00003826288,1.2010063e-8,0.16348709,0.0001781842,0.26645353,0.56943953],"study_design_scores_gemma":[0.00002577667,0.00004350122,0.0000679322,0.000109002554,0.000004661831,0.0000012087798,0.00015239704,0.0000018204474,0.014286729,0.00008381966,0.98508894,0.0001341906],"about_ca_topic_score_codex":0.0004862261,"about_ca_topic_score_gemma":0.0008657597,"teacher_disagreement_score":0.71863544,"about_ca_system_score_codex":0.0000048551733,"about_ca_system_score_gemma":0.000005253438,"threshold_uncertainty_score":0.31189373},"labels":[],"label_agreement":null},{"id":"W4382060870","doi":"10.1039/bk9781839165566-00207","title":"High Internal Phase Emulsions","year":2023,"lang":"en","type":"book-chapter","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Emulsion; Materials science; Rheology; Nanotechnology; Polymer; Chemical engineering; Composite material; Engineering","score_opus":0.0621590926544949,"score_gpt":0.26133331445377056,"score_spread":0.19917422179927566,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4382060870","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0034364436,0.00008843141,0.000005603314,0.0009864595,0.0013533597,0.00042000183,0.00036765684,0.0005275766,0.9928145],"genre_scores_gemma":[0.055727378,0.000043615415,0.000025221536,0.00012699448,0.0011079288,0.000016817723,0.00016586871,0.0000027735787,0.9427834],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"not_applicable","domain_scores_codex":[0.99884206,0.0000133024605,0.0002977564,0.00035513792,0.00028980942,0.00020195654],"domain_scores_gemma":[0.99951655,0.00010822755,0.00012926619,0.00008925107,0.00004996844,0.00010674938],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.000121617704,0.00022753717,0.00028164242,0.000016791255,0.00010400844,0.000056665318,0.00044247063,0.0002922648,0.008811196],"category_scores_gemma":[0.000019660427,0.00006777401,0.00018681353,0.000030142914,0.00004746241,0.000036749014,0.00022187576,0.00025729343,0.0061499923],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000042390784,0.000071332324,0.0000059519325,0.000018561954,0.00015131861,0.00014550138,0.000023251114,5.028277e-7,0.03452382,0.49971738,0.09465531,0.37064466],"study_design_scores_gemma":[0.00019622334,0.00061232824,0.000041289553,0.00019347502,0.000020485906,0.000016444097,0.00002216764,0.000008019907,0.0007896331,0.035481744,0.96217877,0.00043943897],"about_ca_topic_score_codex":0.0003835094,"about_ca_topic_score_gemma":0.0008271052,"teacher_disagreement_score":0.86752343,"about_ca_system_score_codex":0.00003086197,"about_ca_system_score_gemma":0.0000044509,"threshold_uncertainty_score":0.99462384},"labels":[],"label_agreement":null},{"id":"W4382200179","doi":"10.1016/j.foodhyd.2023.109003","title":"Structural and gelling properties of whey proteins influenced by various acids: Experimental and computational approaches","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"National Natural Science Foundation of China","keywords":"Taurine; Chemistry; Whey protein isolate; Amino acid; Whey protein; Molecule; Molecular dynamics; Denaturation (fissile materials); Chromatography; Biochemistry; Organic chemistry; Computational chemistry; Nuclear chemistry","score_opus":0.051217473751798255,"score_gpt":0.22078024466270307,"score_spread":0.16956277091090483,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4382200179","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99730057,0.0012591426,0.0000047910103,0.00015102595,0.000034478307,0.0010231805,0.00005195153,0.00009555282,0.00007930976],"genre_scores_gemma":[0.99949247,0.0000045252723,0.000111608286,0.000017865765,0.000052578485,0.00020787622,0.000029305123,0.0000021090564,0.00008163803],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989308,0.000058421036,0.00024967457,0.00029409787,0.00025314584,0.0002138442],"domain_scores_gemma":[0.99973536,0.000026427042,0.00009654203,0.000042413976,0.000026866628,0.00007242128],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015050631,0.00015246343,0.00020960426,0.000021345402,0.00021998845,0.000070319664,0.00014681225,0.000087972214,0.000008100346],"category_scores_gemma":[0.00001792839,0.00006621177,0.00003282177,0.00022262387,0.00016439368,0.00015589921,0.00014434243,0.00008050379,0.0000035094586],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002768971,0.000024708628,0.0020249414,0.000045366596,0.00003110031,4.953063e-7,0.000907917,0.0001955889,0.99494886,0.00016545906,0.000039625367,0.0015882609],"study_design_scores_gemma":[0.0011941714,0.0039404063,0.024000786,0.00023087629,0.000023407061,0.000054469183,0.004603184,0.025847264,0.9355592,0.0023792838,0.0013032935,0.00086365],"about_ca_topic_score_codex":0.000109113185,"about_ca_topic_score_gemma":0.000025116851,"teacher_disagreement_score":0.05938964,"about_ca_system_score_codex":0.00001732436,"about_ca_system_score_gemma":0.000008947176,"threshold_uncertainty_score":0.27000374},"labels":[],"label_agreement":null},{"id":"W4382364249","doi":"10.1016/j.foodres.2023.113203","title":"Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins","year":2023,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Creaming; Emulsion; Chemical engineering; Sonication; Homogeneous; Particle size; Materials science; Adsorption; Pea protein; Viscosity; Oil droplet; Rheology; Particle (ecology); Texture (cosmology); Phase (matter); Chemistry; Chromatography; Food science; Composite material; Organic chemistry; Thermodynamics","score_opus":0.09686372745435483,"score_gpt":0.33094593548696716,"score_spread":0.23408220803261232,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4382364249","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99592936,0.00006915166,0.000012477103,0.0020658341,0.00018208935,0.00025890442,0.000434489,0.000053566702,0.0009941405],"genre_scores_gemma":[0.9983219,0.000049778846,0.000031577714,0.000009048899,0.00018120796,0.0001508376,0.00046602366,0.0000019008771,0.00078774366],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99785817,0.00024520094,0.00031777285,0.00029670662,0.00092350156,0.00035864944],"domain_scores_gemma":[0.99928635,0.00024101522,0.000050131508,0.000085003936,0.0002681461,0.00006936821],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007687677,0.00008251915,0.00012439961,0.00006624397,0.000104878716,0.000059465823,0.00044545156,0.00008067579,0.00071480457],"category_scores_gemma":[0.00035343066,0.00003448802,0.000054670385,0.0003588154,0.00009359872,0.00015209404,0.00026178942,0.00014040347,0.00021783396],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000040555547,0.00008928503,0.0016468609,0.000007395356,0.000020744033,0.0000013507454,0.00021598085,0.000020203512,0.9870049,0.00018344265,0.0012270048,0.009542297],"study_design_scores_gemma":[0.00020726548,0.00028829204,0.0069868388,0.00006944161,9.2170944e-7,3.374696e-7,0.00041421194,0.00077074213,0.9745966,0.0022050885,0.014370295,0.00008996962],"about_ca_topic_score_codex":0.00067569833,"about_ca_topic_score_gemma":0.0011280379,"teacher_disagreement_score":0.01314329,"about_ca_system_score_codex":0.000067102,"about_ca_system_score_gemma":0.000012586304,"threshold_uncertainty_score":0.78266084},"labels":[],"label_agreement":null},{"id":"W4382940245","doi":"10.1002/fbe2.12054","title":"An in silico analysis of the effect of stressors on Mung bean protein","year":2023,"lang":"en","type":"article","venue":"Food Bioengineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Mitacs; Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada","keywords":"Radius of gyration; Mung bean; Molecular dynamics; In silico; Crystallography; Chemistry; Chemical physics; Materials science; Biophysics; Food science; Computational chemistry; Biochemistry; Biology; Organic chemistry","score_opus":0.01356887125946131,"score_gpt":0.22205441057226544,"score_spread":0.2084855393128041,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4382940245","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99934524,0.000033193377,9.846391e-7,0.0000447689,0.000052473148,0.00037789182,0.000049411403,0.000053749915,0.0000422809],"genre_scores_gemma":[0.99990684,6.088548e-7,0.0000053414033,0.0000013998784,0.000027328762,0.00003724134,0.0000128220345,0.0000011092578,0.000007298792],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999167,0.0000936159,0.00021614907,0.00015707598,0.0002001616,0.00016598456],"domain_scores_gemma":[0.9996709,0.000090526104,0.0000741695,0.00012490357,0.000011854265,0.000027602708],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003534827,0.000099107005,0.00024429004,0.00008286205,0.000025479481,0.0000081584785,0.00032808445,0.000058966434,0.000008237131],"category_scores_gemma":[0.00006678066,0.000032992186,0.00013084749,0.0020974167,0.000020823623,0.000033928372,0.00004093595,0.000079656216,0.0000018479849],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000013695677,0.000016329832,0.022355957,0.000033000535,0.00008022212,5.408427e-7,0.00007336204,0.017113205,0.9574728,0.000034649573,0.0000013723795,0.002804887],"study_design_scores_gemma":[0.000082089806,0.0014412267,0.2594697,0.00010028586,0.000030038322,1.1387131e-7,0.00008691448,0.008093368,0.73058313,0.0000037526968,0.000024345565,0.0000850279],"about_ca_topic_score_codex":0.0001922086,"about_ca_topic_score_gemma":0.0005420077,"teacher_disagreement_score":0.23711373,"about_ca_system_score_codex":0.000016313727,"about_ca_system_score_gemma":0.0000013917457,"threshold_uncertainty_score":0.13453823},"labels":[],"label_agreement":null},{"id":"W4383668222","doi":"10.1016/j.foodhyd.2023.109029","title":"Improving physical stability of pea protein-based emulsions near the isoelectric point via polysaccharide complexation","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":82,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Isoelectric point; Pectin; Chemistry; Pea protein; Emulsion; Chromatography; Polysaccharide; Guar gum; Locust bean gum; Xanthan gum; Rheology; Biochemistry; Materials science","score_opus":0.027999695134862487,"score_gpt":0.23045189345167902,"score_spread":0.20245219831681655,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4383668222","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99601936,0.000032681157,0.0001843264,0.00094367546,0.00006974939,0.0022767342,0.000068076355,0.00024240259,0.00016300494],"genre_scores_gemma":[0.99913347,2.7693494e-7,0.000050783994,0.000052970416,0.00019941635,0.00048632748,0.00003140859,0.0000032966961,0.000042074364],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980657,0.0002613094,0.0003850476,0.00037991643,0.0004972775,0.0004107265],"domain_scores_gemma":[0.99903053,0.00029858275,0.0002611743,0.00021333157,0.00011023942,0.00008613691],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000623049,0.00019123459,0.00028512065,0.000027562914,0.00061616465,0.000088267305,0.0005177108,0.00008952239,0.000047876125],"category_scores_gemma":[0.00016464147,0.000070917224,0.00021069354,0.0014711784,0.00016783534,0.00013171545,0.00014196677,0.00021259901,0.000058699075],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000036503076,0.00013116031,0.00029262784,0.000027357615,0.0000124248445,4.5648264e-7,0.00024650016,0.00009978974,0.99140686,0.00017107619,0.00004933578,0.0075258864],"study_design_scores_gemma":[0.000480002,0.0036037455,0.0123748435,0.000051081992,0.000033977292,0.0000029661453,0.0006092875,0.22357008,0.7534144,0.004866081,0.0005554713,0.00043807313],"about_ca_topic_score_codex":0.00084319187,"about_ca_topic_score_gemma":0.00044236367,"teacher_disagreement_score":0.2379925,"about_ca_system_score_codex":0.00007219167,"about_ca_system_score_gemma":0.0000504973,"threshold_uncertainty_score":0.47391027},"labels":[],"label_agreement":null},{"id":"W4384037170","doi":"10.1111/ijfs.16593","title":"Effects of protein formula and extrusion cooking conditions on the techno‐functional properties of texturised pea proteins","year":2023,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Emulsion; Raw material; Extrusion; Moisture; Food science; Water content; Pulp and paper industry; Chemical engineering; Materials science; Composite material; Chemistry; Organic chemistry; Engineering","score_opus":0.026035509719448905,"score_gpt":0.2351656589736349,"score_spread":0.209130149254186,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4384037170","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.994751,0.00016812916,0.000046344754,0.00409714,0.00020819619,0.0005746306,0.0000118361595,0.000044368047,0.00009835346],"genre_scores_gemma":[0.9997643,0.000015559446,0.000032831536,0.000025229661,0.00007393015,0.000058189882,7.7507303e-7,0.0000012743529,0.000027897984],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99828684,0.000040940216,0.00043945157,0.00017389188,0.0008766837,0.00018221588],"domain_scores_gemma":[0.99851173,0.00012666639,0.0005760568,0.00007463434,0.0006758641,0.000035056906],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000810274,0.00010497583,0.0001873219,0.00042622784,0.00021402995,0.000034904413,0.00096346124,0.00010000985,0.000012851114],"category_scores_gemma":[0.0009135854,0.000038636113,0.00007195106,0.0011767014,0.0009877034,0.00021205383,0.00024036519,0.00023179612,0.0000033351416],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000048182148,0.000069898146,0.00021168751,0.000012674622,0.000025981373,0.0000050288827,0.00005435766,0.0000257074,0.97847664,0.012910078,0.000017075568,0.0081426725],"study_design_scores_gemma":[0.00021938923,0.0013184863,0.003898006,0.00048286046,0.000005967694,0.000082710045,0.00036332657,0.00010615087,0.9833289,0.009824349,0.00030008997,0.000069801725],"about_ca_topic_score_codex":0.000010967945,"about_ca_topic_score_gemma":0.000010206877,"teacher_disagreement_score":0.008072871,"about_ca_system_score_codex":0.000059096765,"about_ca_system_score_gemma":0.000067149645,"threshold_uncertainty_score":0.36392343},"labels":[],"label_agreement":null},{"id":"W4384298043","doi":"10.21203/rs.3.rs-3153701/v1","title":"Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: A novel strategy through the incorporation of complexation and fermentation","year":2023,"lang":"en","type":"preprint","venue":"Research Square","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"King Saud University","keywords":"Fermentation; Food science; Chemistry; Whey protein; Hydrolysis; Protein quality; Flavor; Solubility; Biochemistry; Organic chemistry","score_opus":0.22882061738599074,"score_gpt":0.40836639790053014,"score_spread":0.1795457805145394,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4384298043","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9852946,0.00003829925,0.0032318088,0.0024563326,0.000036535544,0.008502518,0.0002551733,0.00004838358,0.00013638163],"genre_scores_gemma":[0.99745184,0.000008451064,0.00014079477,0.000012458467,0.00006575943,0.0018377141,0.0004410271,0.0000047159056,0.00003724467],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9953123,0.0013352975,0.00068797986,0.00048116816,0.0019195059,0.00026378917],"domain_scores_gemma":[0.9970707,0.00049802684,0.00092244917,0.00025834015,0.0012141381,0.00003632424],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0043513565,0.00020658068,0.00031319552,0.00005702147,0.00046134097,0.00017984727,0.00040170457,0.00018921946,0.000012535642],"category_scores_gemma":[0.0005208463,0.000069216614,0.00006802396,0.0006984227,0.00036221428,0.00017273269,0.00021935621,0.0005866959,0.000002337765],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008760479,0.0010073452,0.004128097,0.0048106313,0.00008066817,0.0000012324535,0.0033577478,0.0043258197,0.9712936,0.0061853686,0.000021234318,0.00391216],"study_design_scores_gemma":[0.0016865714,0.00865701,0.65663534,0.0062660067,0.00004306448,0.0000032626438,0.01940195,0.019940205,0.24857868,0.038138997,0.000027411144,0.0006214669],"about_ca_topic_score_codex":0.0069401893,"about_ca_topic_score_gemma":0.008742217,"teacher_disagreement_score":0.72271496,"about_ca_system_score_codex":0.00011810132,"about_ca_system_score_gemma":0.00021749575,"threshold_uncertainty_score":0.9996727},"labels":[],"label_agreement":null},{"id":"W4384304779","doi":"10.22541/au.168935595.55710320/v1","title":"Developing thermally stable beverage emulsions using mildly fractionated pea proteins","year":2023,"lang":"en","type":"preprint","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Homogenizer; Chemistry; Emulsion; Pea protein; Chromatography; Denaturation (fissile materials); Protein aggregation; Oil droplet; Salt (chemistry); Centrifugation; Adsorption; Aqueous solution; Chemical engineering; Food science; Biochemistry; Organic chemistry; Nuclear chemistry","score_opus":0.1607882737895982,"score_gpt":0.3021898455442155,"score_spread":0.14140157175461732,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4384304779","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9873593,0.00018958353,0.001841007,0.002501382,0.001347833,0.0023250454,0.00020052119,0.001070498,0.0031648576],"genre_scores_gemma":[0.9863881,0.000049496175,0.006515862,0.00022316065,0.000792745,0.00029635546,0.00035108326,0.000008810957,0.0053743874],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9972327,0.00023194082,0.0005894153,0.00082463434,0.00056451757,0.0005568046],"domain_scores_gemma":[0.998903,0.00016165446,0.00034976643,0.00020866368,0.0002534014,0.00012355128],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00055530126,0.00040297327,0.00044323626,0.00004524967,0.0005826692,0.00027990516,0.00079773535,0.00055809575,0.0007590643],"category_scores_gemma":[0.00014024945,0.00015762718,0.00020142739,0.0004305405,0.000044805587,0.00016068663,0.0014135733,0.0007135997,0.00032348058],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000071612245,0.00026600988,0.006723205,0.0003803376,0.0005094276,0.000111601476,0.0005016697,0.0052823066,0.9613612,0.0019221635,0.0028665625,0.020003881],"study_design_scores_gemma":[0.0017773699,0.0010756297,0.4669207,0.00925336,0.00033822074,0.00022549373,0.00702389,0.0383,0.18649492,0.06695917,0.20760813,0.014023126],"about_ca_topic_score_codex":0.009177554,"about_ca_topic_score_gemma":0.0024641026,"teacher_disagreement_score":0.7748663,"about_ca_system_score_codex":0.0003111645,"about_ca_system_score_gemma":0.00013315494,"threshold_uncertainty_score":0.99742043},"labels":[],"label_agreement":null},{"id":"W4384469760","doi":"10.1016/j.meatsci.2023.109283","title":"Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat","year":2023,"lang":"en","type":"article","venue":"Meat Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Canola; Food science; Emulsion; Animal fat; Xanthan gum; Chemistry; Pickering emulsion; Fat substitute; Polyunsaturated fatty acid; Lipid oxidation; Fatty acid; Antioxidant; Materials science; Biochemistry; Rheology","score_opus":0.025536254859983135,"score_gpt":0.27679527284295735,"score_spread":0.25125901798297423,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4384469760","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966891,0.000026648258,7.7410704e-7,0.00018350389,0.0001740766,0.0027567227,0.000016473703,0.00007658195,0.000076116885],"genre_scores_gemma":[0.99975175,5.3323333e-7,0.000019447009,0.0000073589313,0.000036130354,0.00013445054,0.0000024744004,0.0000021371477,0.000045743953],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9968183,0.00051706727,0.0004712863,0.00070650555,0.0010909219,0.0003959099],"domain_scores_gemma":[0.9990072,0.00022148037,0.00024623456,0.00033365822,0.00011608501,0.00007532175],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015904455,0.00019270535,0.0003766878,0.00006598612,0.00023945121,0.000051721276,0.0011651346,0.00007924896,0.000024385476],"category_scores_gemma":[0.0009111981,0.00006639879,0.000078222176,0.0032632546,0.00016974895,0.00016662413,0.00044073898,0.00015767018,0.000014806934],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001842569,0.0000928354,0.03551776,0.000015478317,0.000005949779,0.0000043996242,0.00032529316,0.00010372806,0.9631856,0.000009334702,0.000005146655,0.0005502114],"study_design_scores_gemma":[0.00047508767,0.004737949,0.08609885,0.00015243288,0.000007728241,0.000001463371,0.0003528004,0.0010592813,0.9069549,0.000022652792,0.000010129819,0.00012674894],"about_ca_topic_score_codex":0.0034651957,"about_ca_topic_score_gemma":0.0042116567,"teacher_disagreement_score":0.05623073,"about_ca_system_score_codex":0.00006350725,"about_ca_system_score_gemma":0.000037691923,"threshold_uncertainty_score":0.52383626},"labels":[],"label_agreement":null},{"id":"W4385337131","doi":"10.1016/j.foodchem.2023.137001","title":"Development of quinoa (Chenopodium quinoa Willd) protein isolate-gum Arabic conjugates via ultrasound-assisted wet heating for spice essential oils emulsification: Effects on water solubility, bioactivity, and sensory stimulation","year":2023,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Solubility; Emulsion; Gum arabic; Chenopodium quinoa; Chemistry; Chromatography; Zeta potential; Food science; Materials science; Organic chemistry; Nanotechnology","score_opus":0.02794649682345936,"score_gpt":0.24507486455268107,"score_spread":0.2171283677292217,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385337131","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980693,0.000036763664,0.000059019996,0.0002928975,0.00010887005,0.0011100123,0.00005994948,0.00017143118,0.000091792936],"genre_scores_gemma":[0.99848145,0.0000013747868,0.00045875798,0.000013834712,0.00027195225,0.00029489133,0.00031455242,0.0000056447598,0.00015752269],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998092,0.000079637946,0.0005119508,0.00057853915,0.00032020098,0.0004176905],"domain_scores_gemma":[0.9989722,0.00039447716,0.00023013685,0.00015929951,0.00013814289,0.000105775885],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004903911,0.00027385238,0.00034290543,0.000018295917,0.00035170288,0.00007794837,0.00020963937,0.00023983823,0.000026215093],"category_scores_gemma":[0.00015606766,0.00013574198,0.000089245965,0.00018731401,0.00009606288,0.000117737836,0.00011682074,0.00014546377,0.000015171301],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011405569,0.00012016628,0.00042322068,0.00074326503,0.000057489164,7.753412e-7,0.00027076033,0.000010062297,0.99286306,0.0000042517104,0.000011184659,0.005381698],"study_design_scores_gemma":[0.00040139427,0.00031950633,0.004897585,0.0001716663,0.00001911363,0.0000070620354,0.00016863487,0.00026309528,0.99310404,0.00021686657,0.00013961532,0.0002914215],"about_ca_topic_score_codex":0.000035399295,"about_ca_topic_score_gemma":0.000051856277,"teacher_disagreement_score":0.0050902762,"about_ca_system_score_codex":0.00007360473,"about_ca_system_score_gemma":0.00001977413,"threshold_uncertainty_score":0.5535397},"labels":[],"label_agreement":null},{"id":"W4385555183","doi":"10.1016/j.lwt.2023.115142","title":"Formation of whey protein isolate–dextran conjugates by Maillard reaction with ethanol-water pretreatment","year":2023,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Maillard reaction; Chemistry; Dextran; Chromatography; Whey protein isolate; Conjugated system; Absorbance; Solubility; Organic chemistry; Whey protein; Polymer","score_opus":0.01675637506480309,"score_gpt":0.20086780496669673,"score_spread":0.18411142990189364,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385555183","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99741507,0.000048776717,0.000009753826,0.00085106224,0.000042785985,0.0006755467,0.000033676504,0.00012660076,0.00079671375],"genre_scores_gemma":[0.9987297,0.000014446159,0.000026182774,0.000014401402,0.000038267768,0.000121351266,0.00014702628,0.0000012284775,0.00090738386],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992204,0.00005848252,0.00018192682,0.00015368144,0.0001932193,0.00019228966],"domain_scores_gemma":[0.9997643,0.000014211461,0.000081874634,0.00005873066,0.00004497204,0.000035889905],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000107507134,0.000098851386,0.00012826966,0.000011972407,0.000079165635,0.000026049971,0.0000952378,0.00007814008,0.000043616394],"category_scores_gemma":[0.000006133927,0.000029727233,0.000034901164,0.00015168534,0.000026983369,0.00018127529,0.000023027404,0.000050805098,0.00013737913],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000043031683,0.00002406183,0.00030215198,0.000023566381,0.000011918604,0.0000014323177,0.00019167652,0.0000016913924,0.9955057,0.000022821649,0.00027800733,0.0035939235],"study_design_scores_gemma":[0.00015018739,0.0006199925,0.0012683545,0.00005395838,0.0000065584486,0.0000056729023,0.0002011506,0.0000622887,0.98974395,0.00018458882,0.0076049515,0.00009832939],"about_ca_topic_score_codex":0.00031032145,"about_ca_topic_score_gemma":0.00016178071,"teacher_disagreement_score":0.0073269443,"about_ca_system_score_codex":0.000028806151,"about_ca_system_score_gemma":9.24746e-7,"threshold_uncertainty_score":0.17657766},"labels":[],"label_agreement":null},{"id":"W4385637732","doi":"10.3389/fnut.2023.1163915","title":"Effect of variety and malting conditions on proteolytic activity, free amino nitrogen, and soluble protein contents of two maize varieties (Atp-Y and Coca-sr): amylolytic activity and physico-chemical and functional properties of optimal sample","year":2023,"lang":"en","type":"article","venue":"Frontiers in Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Cape Peninsula University of Technology; Bundesministerium für Bildung und Forschung; University of Johannesburg; African-German Network of Excellence in Science; Agence Universitaire de la Francophonie; Alexander von Humboldt-Stiftung","keywords":"Sprouting; Chemistry; Ripening; Food science; Germination; Proteolytic enzymes; Nitrogen; Salt (chemistry); Horticulture; Enzyme; Biochemistry; Biology; Organic chemistry","score_opus":0.024312583347393956,"score_gpt":0.227803882686417,"score_spread":0.20349129933902305,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385637732","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99757934,0.0004696829,0.0000611964,0.00011216857,0.00004948197,0.0015207103,0.0001765742,0.000023663457,0.000007196436],"genre_scores_gemma":[0.99925286,0.000092343274,0.00031452806,0.0000038741955,0.000037638085,0.0002666276,0.000021251759,0.0000029928394,0.0000078754765],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988536,0.00018735045,0.00022796071,0.00031882117,0.00022268621,0.00018956007],"domain_scores_gemma":[0.99939597,0.00023492743,0.00018382259,0.000067198554,0.000060412876,0.00005765978],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003559208,0.00016963588,0.00043538358,0.000056488225,0.00012137787,0.000033382006,0.00005996814,0.00011418314,0.0000019069718],"category_scores_gemma":[0.00019295886,0.0000956466,0.00003453858,0.00017970573,0.0005685416,0.00022413049,0.00015719542,0.00014470046,8.391648e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010764184,0.0001636802,0.024124952,0.0015997746,0.00004610686,8.6893857e-7,0.0001360354,0.000002246422,0.96930003,0.00010674883,0.000048807666,0.0033943024],"study_design_scores_gemma":[0.0030181569,0.0024280264,0.04727607,0.001031257,0.00005411762,0.000015488467,0.00043686735,0.002670402,0.93924683,0.003590633,0.000007806955,0.00022434042],"about_ca_topic_score_codex":0.00044938788,"about_ca_topic_score_gemma":0.0000187822,"teacher_disagreement_score":0.030053223,"about_ca_system_score_codex":0.000025207393,"about_ca_system_score_gemma":0.000008200451,"threshold_uncertainty_score":0.39003554},"labels":[],"label_agreement":null},{"id":"W4386282818","doi":"10.3390/membranes13090767","title":"Effect of Heat Treatment on Yellow Field Pea (Pisum sativum) Protein Concentrate Coupled with Membrane Ultrafiltration on Emulsification Properties of the Isolated &gt;50 kDa Proteins","year":2023,"lang":"en","type":"article","venue":"Membranes","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chromatography; Chemistry; Pea protein; Membrane; Distilled water; Oil droplet; Ultrafiltration (renal); Emulsion; Flocculation; Biochemistry; Organic chemistry","score_opus":0.02197888330738692,"score_gpt":0.21795408890304813,"score_spread":0.1959752055956612,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386282818","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9939298,0.000060955586,0.0000014566258,0.0012997092,0.000088553556,0.0042310823,0.000024166291,0.00011454739,0.00024972713],"genre_scores_gemma":[0.9987035,0.00002340396,0.0000027296433,0.00002411454,0.000082995175,0.00061639847,0.00003313519,0.0000041666162,0.0005095862],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99810785,0.00047181244,0.00037458682,0.00034307712,0.00044837233,0.0002542902],"domain_scores_gemma":[0.9991951,0.00023594846,0.00022126731,0.00021398683,0.00008839115,0.000045291883],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038518765,0.00026040932,0.00038481675,0.00002649903,0.00018439232,0.000033319582,0.00026832608,0.00012368716,0.00003802176],"category_scores_gemma":[0.00010747131,0.00007592732,0.00011784454,0.0004960826,0.00012314407,0.000079904734,0.000016818969,0.00010494643,0.000024627623],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.001448284,0.0001384181,0.00030099283,0.0002474647,0.000049624443,0.0000013791746,0.00030730377,0.0005360868,0.9946207,0.00004341964,0.000008201506,0.0022981563],"study_design_scores_gemma":[0.0005982353,0.008971128,0.0012550579,0.00055728585,0.000026349202,0.0000023513578,0.00010958406,0.0017910008,0.98634446,0.000005199012,0.0001892961,0.00015002812],"about_ca_topic_score_codex":0.0008895751,"about_ca_topic_score_gemma":0.00040783043,"teacher_disagreement_score":0.00883271,"about_ca_system_score_codex":0.00004894713,"about_ca_system_score_gemma":0.000021214059,"threshold_uncertainty_score":0.30962262},"labels":[],"label_agreement":null},{"id":"W4386330487","doi":"10.1002/aocs.12740","title":"Polypeptide composition of major oilseed proteins and functional properties of extracted protein products: A concise review","year":2023,"lang":"en","type":"review","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Isoelectric point; Canola; Defatting; Chemistry; Sunflower; Food science; Protein purification; Extraction (chemistry); Biochemistry; Plant protein; Composition (language); Oleosin; Chromatography; Amino acid; Biology; Agronomy; Enzyme","score_opus":0.06746503741042402,"score_gpt":0.2699709824060023,"score_spread":0.20250594499557828,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386330487","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.059081767,0.9390737,2.981127e-7,0.0007281742,0.00007017747,0.0009163651,0.00008322732,0.000019053507,0.000027225216],"genre_scores_gemma":[0.0066011883,0.99210167,0.00018999788,0.000075282725,0.00041420604,0.0001327313,0.000014899035,0.000008643681,0.0004614086],"study_design_codex":"bench_or_experimental","study_design_gemma":"systematic_review","domain_scores_codex":[0.99691737,0.00034248078,0.0014803415,0.00028422335,0.0007461999,0.00022939364],"domain_scores_gemma":[0.99311996,0.00011021257,0.005846363,0.00019266797,0.000642418,0.00008835837],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012033052,0.0003377566,0.0020403282,0.000014570999,0.000110376044,0.000023779401,0.00058521243,0.0001320011,0.000010251324],"category_scores_gemma":[0.00045235935,0.000111290625,0.0010537631,0.0009101584,0.0006586306,0.000092249305,0.00019994778,0.0005690685,0.0000017472108],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004783123,0.00013817377,0.000004210922,0.06911847,0.00045597448,0.000001717163,0.000062424086,1.0724416e-7,0.7135015,0.0000020920131,0.0009211389,0.21574633],"study_design_scores_gemma":[0.0006569293,0.0011753995,0.00026286815,0.52253026,0.0026528402,0.0009937409,0.00068165397,0.0000036308093,0.15774819,0.000026436868,0.31208935,0.0011787007],"about_ca_topic_score_codex":0.000112108544,"about_ca_topic_score_gemma":0.0000031707416,"teacher_disagreement_score":0.55575335,"about_ca_system_score_codex":0.00014447379,"about_ca_system_score_gemma":0.00024470058,"threshold_uncertainty_score":0.45383},"labels":[],"label_agreement":null},{"id":"W4386600979","doi":"10.3390/foods12183391","title":"Foaming with Starch: Exploring Faba Bean Aquafaba as a Green Alternative","year":2023,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Ministry of Science and ICT, South Korea; National Research Foundation of Korea; Ministry of Food and Drug Safety; Korea University; National Research Foundation","keywords":"Food science; Starch; Chemistry; Foaming agent; Plant protein; Chemical engineering; Organic chemistry; Porosity","score_opus":0.1569467862594135,"score_gpt":0.26944462883873843,"score_spread":0.11249784257932494,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386600979","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953096,0.00007221867,0.00000865176,0.00072608393,0.00018827704,0.00028088642,0.000026782876,0.00029938165,0.0030881264],"genre_scores_gemma":[0.99845207,0.000011464302,0.000070235656,0.000057902693,0.0004944125,0.00014623022,0.000026717591,0.0000025006834,0.00073846785],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9986959,0.000077962715,0.00016164499,0.00032388198,0.00036434733,0.0003762232],"domain_scores_gemma":[0.99959207,0.0001260256,0.000073031464,0.00008409589,0.00004120533,0.00008354887],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026923703,0.0001463126,0.00016416231,0.000025786809,0.00019508103,0.00005965286,0.00034858735,0.00004369059,0.00010298864],"category_scores_gemma":[0.00003873506,0.000052538508,0.000056582277,0.000519734,0.00004684082,0.00021534885,0.00016292467,0.00012838621,0.00040883644],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002871958,0.00010406545,0.0112768365,0.00006169483,0.00022471992,0.00028920075,0.006754322,0.00003744101,0.1526233,0.00343488,0.0005361646,0.8243702],"study_design_scores_gemma":[0.0030920692,0.027861604,0.2516916,0.0015636008,0.0001153937,0.00027018352,0.0416651,0.003593294,0.26413402,0.025208026,0.37625125,0.004553839],"about_ca_topic_score_codex":0.0020515563,"about_ca_topic_score_gemma":0.0011688458,"teacher_disagreement_score":0.81981635,"about_ca_system_score_codex":0.000035672998,"about_ca_system_score_gemma":0.0000074906516,"threshold_uncertainty_score":0.52549016},"labels":[],"label_agreement":null},{"id":"W4386606494","doi":"10.1002/fsn3.3652","title":"The in vivo and in vitro protein quality of three hemp protein sources","year":2023,"lang":"en","type":"article","venue":"Food Science & Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Research Manitoba; Canadian Science Centre for Human and Animal Health; Agriculture and Agri-Food Canada; University of Manitoba","funders":"University of Manitoba","keywords":"In vivo; Protein quality; Protein digestibility; In vitro; Protein efficiency ratio; Pea protein; Food science; Biology; Chemistry; Biochemistry; Biotechnology; Body weight; Endocrinology; Feed conversion ratio","score_opus":0.05658796602192573,"score_gpt":0.27011527064102586,"score_spread":0.21352730461910013,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386606494","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99654365,0.00025266098,0.0000010548248,0.0015357471,0.000038567163,0.0014374802,0.00002718513,0.000043104254,0.000120569326],"genre_scores_gemma":[0.9994334,0.000010035074,0.000038980063,0.000008155512,0.000049831757,0.00043232145,0.0000024599358,6.83493e-7,0.000024116714],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99825567,0.00015760554,0.0003756526,0.00033664468,0.0005135787,0.0003608529],"domain_scores_gemma":[0.9995323,0.000116702446,0.00014046468,0.00009506956,0.00006413761,0.00005136632],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0030252454,0.000096226584,0.00017309983,0.000064398395,0.00027525568,0.00009535443,0.00045150347,0.000064292384,0.000004427137],"category_scores_gemma":[0.00030590766,0.000037563455,0.000034009572,0.0019461724,0.00047426016,0.0002607766,0.00014091919,0.00011567973,0.000004717853],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000071014634,0.00005897172,0.0017669974,0.000032641878,7.1512244e-7,6.4354555e-7,0.00008128971,8.1723e-7,0.9917993,0.0004759112,0.0000048043476,0.00570691],"study_design_scores_gemma":[0.000296386,0.00041043648,0.07628338,0.00019342943,5.28295e-7,0.0000013240943,0.0011326234,0.00015951197,0.9086552,0.012282154,0.00044992365,0.00013510154],"about_ca_topic_score_codex":0.0005786963,"about_ca_topic_score_gemma":0.0053159557,"teacher_disagreement_score":0.08314408,"about_ca_system_score_codex":0.000046543468,"about_ca_system_score_gemma":0.00002030218,"threshold_uncertainty_score":0.2966428},"labels":[],"label_agreement":null},{"id":"W4386777368","doi":"10.3390/foods12183424","title":"Optimization of Water Lentil (Duckweed) Leaf Protein Purification: Identification, Structure, and Foaming Properties","year":2023,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":42,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Solubility; Pea protein; Extraction (chemistry); Chemistry; Protein purification; Yield (engineering); Food science; Chromatography; Water extraction; Dry matter; Solubilization; Botany; Biology; Biochemistry; Materials science","score_opus":0.03803609851717088,"score_gpt":0.21915198258040022,"score_spread":0.18111588406322934,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386777368","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99806696,0.00024299175,0.00007587559,0.0007276145,0.000113847396,0.00052463193,0.00002491419,0.00011011032,0.00011307943],"genre_scores_gemma":[0.9985574,0.000009299295,0.00018912813,0.000008071518,0.0001094108,0.000075068514,0.00009704725,0.0000016297519,0.00095298036],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99905956,0.00006784639,0.00028440723,0.00023319185,0.00019433843,0.0001606827],"domain_scores_gemma":[0.9996636,0.00001082671,0.00009744282,0.00008896912,0.0001074777,0.000031685755],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002702309,0.00009064311,0.00011917144,0.000024843892,0.00015859466,0.00007000713,0.00017234443,0.00006183156,0.00007007804],"category_scores_gemma":[0.00004406908,0.000032503365,0.000027610475,0.0002586769,0.00006587479,0.00017019077,0.00006989758,0.000048490012,0.000020202473],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000008819134,0.00001144597,0.00041140552,0.000051067236,0.000009594427,2.6925386e-7,0.00020051209,0.00019466924,0.9904244,0.00015758091,0.000072894836,0.00845737],"study_design_scores_gemma":[0.00007951532,0.000112129725,0.009198548,0.000049027385,0.0000074347604,0.00000391932,0.00032248444,0.0017654715,0.98574424,0.0005240787,0.0020550967,0.00013807148],"about_ca_topic_score_codex":0.000053674998,"about_ca_topic_score_gemma":0.000020689497,"teacher_disagreement_score":0.008787143,"about_ca_system_score_codex":0.000010270057,"about_ca_system_score_gemma":0.0000040807713,"threshold_uncertainty_score":0.13254488},"labels":[],"label_agreement":null},{"id":"W4386845317","doi":"10.1080/10408398.2023.2258215","title":"Optimization of food-grade colloidal delivery systems for thermal processing applications: a review","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"123 Certification (Canada)","funders":"National Natural Science Foundation of China","keywords":"Food processing; Materials science; Bioavailability; Delivery system; Nanotechnology; Process engineering; Food industry; Degradation (telecommunications); Biochemical engineering; Chemistry; Computer science; Food science; Biomedical engineering; Bioinformatics; Engineering","score_opus":0.1709139356140264,"score_gpt":0.3747964234266259,"score_spread":0.2038824878125995,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386845317","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000014757342,0.98849356,0.00019569369,0.00012864388,0.000119310454,0.010747148,0.00021827695,0.000045669956,0.0000369493],"genre_scores_gemma":[0.00025882744,0.98703974,0.00040456135,0.000053324802,0.00025130794,0.011881698,0.00010003998,0.0000054491543,0.000005065697],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99636555,0.00033737687,0.0015360543,0.00075765373,0.00055372244,0.00044965377],"domain_scores_gemma":[0.99795336,0.00072144927,0.0005051558,0.00016463717,0.0005103993,0.00014498335],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0038333714,0.0003295242,0.0018276414,0.00012250495,0.0003121046,0.00015100105,0.00065964344,0.00024310507,0.0000039475362],"category_scores_gemma":[0.001770309,0.00014932736,0.00027170882,0.0026106408,0.0005036458,0.00037310494,0.00012659887,0.00020914574,0.000007539755],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000003180373,0.0001308588,1.9273345e-7,0.21668443,0.0000056975596,2.9421184e-7,0.000005249106,6.7463196e-7,0.00013703953,0.0011706225,0.00012879242,0.781733],"study_design_scores_gemma":[0.000098073244,0.0007687583,4.2781727e-7,0.22866023,0.00017025272,0.000019459738,0.000039644885,0.00019361878,0.000018368046,0.0002452289,0.76944506,0.00034086875],"about_ca_topic_score_codex":0.0000065279874,"about_ca_topic_score_gemma":0.000009202405,"teacher_disagreement_score":0.7813921,"about_ca_system_score_codex":0.0001432151,"about_ca_system_score_gemma":0.00013859148,"threshold_uncertainty_score":0.6089393},"labels":[],"label_agreement":null},{"id":"W4386895471","doi":"10.3390/foods12183483","title":"Recent Developments in the Viscosity Modeling of Concentrated Monodisperse Emulsions","year":2023,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Waterloo","funders":"","keywords":"Emulsion; Viscosity; Rheology; Mouthfeel; Dispersity; Relative viscosity; Materials science; Apparent viscosity; Chemistry; Thermodynamics; Chemical engineering; Composite material; Polymer chemistry; Organic chemistry; Physics; Engineering","score_opus":0.09343713149273361,"score_gpt":0.27630017231569964,"score_spread":0.18286304082296603,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386895471","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968972,0.00009058458,0.000002801122,0.00065372395,0.00009913018,0.0002546285,0.000015148224,0.000037909973,0.0019488822],"genre_scores_gemma":[0.9997119,0.00009693807,0.000023278668,0.0000659782,0.000023698918,0.000023547736,0.000028861,4.172078e-7,0.000025419742],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9992015,0.00011379122,0.0001966717,0.0001303533,0.00017708208,0.00018062],"domain_scores_gemma":[0.9997963,0.000053275293,0.00004125972,0.000049940554,0.000033758333,0.000025523608],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037884148,0.00006269653,0.00009745276,0.000009796187,0.000086254404,0.0000147504325,0.00027036306,0.000047039463,0.000028185412],"category_scores_gemma":[0.000047467885,0.000019823046,0.000027623855,0.0006183453,0.000019144822,0.000038616206,0.000060837363,0.000073019924,0.000042037555],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016766119,0.00065343827,0.05713512,0.00004653361,0.00009134212,0.000044303397,0.010448457,0.009966783,0.63139623,0.002832537,0.003110849,0.28410676],"study_design_scores_gemma":[0.0019060664,0.0014201514,0.4972152,0.0006159527,0.00003715327,0.000021304375,0.035798993,0.28854394,0.041301295,0.0030563131,0.12857059,0.0015130416],"about_ca_topic_score_codex":0.00018649182,"about_ca_topic_score_gemma":0.0003822608,"teacher_disagreement_score":0.5900949,"about_ca_system_score_codex":0.00002016343,"about_ca_system_score_gemma":0.000008146421,"threshold_uncertainty_score":0.08083604},"labels":[],"label_agreement":null},{"id":"W4387185638","doi":"10.1007/s00217-023-04358-y","title":"Effect of enzyme hydrolysis on the physicochemical, functional, and nutritional properties of pea and faba bean protein isolates","year":2023,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; National Research Council Canada; University of Saskatchewan","funders":"National Research Council Canada; Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Alberta Pulse Growers Commission; Saskatchewan Pulse Growers","keywords":"Hydrolysis; Chemistry; Emulsion; Trypsin; Chromatography; Esterase; Pea protein; Enzymatic hydrolysis; Enzyme; Food science; Biochemistry","score_opus":0.06053690734484879,"score_gpt":0.2518169027384364,"score_spread":0.1912799953935876,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387185638","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9945072,0.0013160274,1.3281681e-7,0.0032429863,0.000007205122,0.00051035325,0.00002308022,0.0000620177,0.00033103017],"genre_scores_gemma":[0.99967146,0.00009666802,0.0000021963388,0.0000050524645,0.00005306372,0.00006575522,0.0000068955605,0.0000021416197,0.00009675069],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99876267,0.00038059163,0.0001547001,0.0002557131,0.00022741134,0.00021890097],"domain_scores_gemma":[0.9994233,0.00030108963,0.000052167707,0.000088643006,0.00009622798,0.00003856131],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010782605,0.00009657734,0.00017007292,0.000086048305,0.00021925995,0.00002519533,0.00019064022,0.00006126223,0.000008951541],"category_scores_gemma":[0.0003382709,0.000032859396,0.000025419593,0.0006011828,0.0009398597,0.000033249442,0.00034424223,0.00024657339,0.00001066869],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010326836,0.000044461704,0.00027663773,0.000078708115,0.000032681528,0.0000016159399,0.000023441919,9.028291e-8,0.9878197,0.001794352,0.00024592943,0.009579136],"study_design_scores_gemma":[0.00023165872,0.007107306,0.0013145923,0.00017476782,0.000004307443,0.000010175809,0.00025190125,0.000041935597,0.987738,0.0021291603,0.0009179254,0.00007827547],"about_ca_topic_score_codex":0.000014323585,"about_ca_topic_score_gemma":0.00000573528,"teacher_disagreement_score":0.00950086,"about_ca_system_score_codex":0.0000047545045,"about_ca_system_score_gemma":0.0000038782223,"threshold_uncertainty_score":0.34629524},"labels":[],"label_agreement":null},{"id":"W4387368523","doi":"10.1016/j.focha.2023.100475","title":"Protein structural changes in lentil flour during soaking/germination and thermal treatments: Indication of nutritional and functional properties","year":2023,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian Light Source (Canada); University of Saskatchewan","funders":"","keywords":"Germination; Food science; Ingredient; Random coil; Solubility; Food processing; Chemistry; Thermal stability; Denaturation (fissile materials); Materials science; Agronomy; Protein secondary structure; Biochemistry; Biology; Organic chemistry; Nuclear chemistry","score_opus":0.024452014112302287,"score_gpt":0.2166724601889646,"score_spread":0.19222044607666233,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387368523","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981995,0.0011434975,7.4227074e-8,0.0002658334,0.000020975256,0.00022588011,0.00005454821,0.00003413242,0.0000555503],"genre_scores_gemma":[0.9994792,0.00004921045,0.000014433128,0.0000020958416,0.00011517114,0.0001495148,0.00006665332,9.259777e-7,0.0001228304],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99937934,0.000018921124,0.00013499292,0.0001907635,0.0001580289,0.00011793501],"domain_scores_gemma":[0.9997998,0.000018041446,0.00010270296,0.000025535364,0.000030671577,0.000023265799],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006784337,0.000088805464,0.00010115405,0.000013994126,0.00009733892,0.000018187826,0.000050762792,0.000054291184,0.00002702539],"category_scores_gemma":[0.00002495419,0.000041980293,0.000014053302,0.00014689274,0.00007040185,0.00016818623,0.00004107918,0.000048848742,6.473768e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000041267238,0.00001709018,0.006144326,0.0001703776,0.0000088905645,7.0773007e-7,0.00006632747,0.000006983103,0.9849929,0.000014274661,5.342154e-7,0.008536304],"study_design_scores_gemma":[0.00022813425,0.00009168183,0.19868612,0.00012530394,0.0000030178155,0.000008038594,0.0003875352,0.000058494526,0.7999488,0.00031926794,0.0000622264,0.00008135731],"about_ca_topic_score_codex":0.000007396423,"about_ca_topic_score_gemma":0.000042613545,"teacher_disagreement_score":0.1925418,"about_ca_system_score_codex":0.000020945403,"about_ca_system_score_gemma":0.0000043483187,"threshold_uncertainty_score":0.17119066},"labels":[],"label_agreement":null},{"id":"W4387492842","doi":"10.1016/j.foodres.2023.113565","title":"Influence of atmospheric pressure plasma jet on the structural, functional and digestive properties of chickpea protein isolate","year":2023,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":42,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Chemistry; Food science; Solubility; Rheology; Protein isolate; Digestion (alchemy); Absorption of water; Soy protein; Chromatography; Materials science; Botany; Organic chemistry; Biology","score_opus":0.09588089653219022,"score_gpt":0.284141763229677,"score_spread":0.18826086669748676,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387492842","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961366,0.00010053032,2.1047337e-7,0.0025622158,0.000066591936,0.0005839378,0.000114216244,0.000024247433,0.00041146795],"genre_scores_gemma":[0.9990425,0.000010702368,0.000008752856,0.000009226574,0.00011580755,0.00013330542,0.000009482671,0.00000128696,0.00066891505],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99826455,0.00020723838,0.00021239292,0.00021198254,0.00090908335,0.00019475649],"domain_scores_gemma":[0.9990884,0.00027050442,0.00010030802,0.000068745896,0.00043237806,0.000039634808],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006748825,0.000088445566,0.00011054478,0.000015973968,0.00017157849,0.000041167543,0.00043175407,0.00005824514,0.000101073674],"category_scores_gemma":[0.0006563932,0.000028181716,0.00003809268,0.00036235203,0.00032909063,0.00011672632,0.00026356627,0.00023851206,0.000019531202],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003966113,0.000044613127,0.008111804,0.000053891454,0.00016915076,0.0000013646307,0.00029633453,0.0014849869,0.97959137,0.006918989,0.00042527472,0.002505608],"study_design_scores_gemma":[0.00036058377,0.0030423012,0.7033184,0.0005888805,0.00000609024,0.000011613337,0.00074215664,0.009355441,0.27309301,0.0033077644,0.005954021,0.00021968983],"about_ca_topic_score_codex":0.00017974839,"about_ca_topic_score_gemma":0.000051768548,"teacher_disagreement_score":0.7064983,"about_ca_system_score_codex":0.000016973807,"about_ca_system_score_gemma":0.000024431194,"threshold_uncertainty_score":0.13196604},"labels":[],"label_agreement":null},{"id":"W4387936827","doi":"10.1007/s11947-023-03225-8","title":"Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues","year":2023,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":35,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation","keywords":"Sunflower; Food science; Moisture; Extrusion; Meal; Water content; Chemistry; Materials science; Agronomy; Biology; Composite material","score_opus":0.03719470017905963,"score_gpt":0.2466114255274951,"score_spread":0.20941672534843547,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387936827","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9908273,0.0007913044,0.0000020983764,0.007577144,0.000042928914,0.00039111215,0.00023467721,0.000119298966,0.000014094872],"genre_scores_gemma":[0.9996783,0.00003642791,0.000010310531,0.000072709896,0.0000650088,0.000069646965,0.000052615727,0.0000013250076,0.000013634154],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99898326,0.00006778502,0.00022358073,0.00029452168,0.00023520923,0.0001956289],"domain_scores_gemma":[0.9990986,0.00047436013,0.00016207063,0.00008202652,0.00014934479,0.00003361392],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001987746,0.00015704846,0.00037393122,0.000046891935,0.00012569044,0.000013238444,0.00025224223,0.00024915667,0.0000024402173],"category_scores_gemma":[0.00022124994,0.000053304215,0.000062229235,0.0006374895,0.00047310418,0.000027125074,0.00009808386,0.00017230443,0.0000016247883],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012402008,0.0002711235,0.009022722,0.0003673975,0.00007101041,0.000002752022,0.000048913833,6.3663356e-7,0.9600637,0.026028717,0.0001269953,0.0038720444],"study_design_scores_gemma":[0.00044733222,0.0021043622,0.2309552,0.00016333156,0.00002251533,0.0000029658324,0.0004571821,0.000014206964,0.7543233,0.011103618,0.00025592573,0.00015008691],"about_ca_topic_score_codex":0.0001378013,"about_ca_topic_score_gemma":0.00026803187,"teacher_disagreement_score":0.22193247,"about_ca_system_score_codex":0.000007266345,"about_ca_system_score_gemma":0.0000066145594,"threshold_uncertainty_score":0.21736827},"labels":[],"label_agreement":null},{"id":"W4388099294","doi":"10.3390/foods12213978","title":"Yellow Field Pea Protein (Pisum sativum L.): Extraction Technologies, Functionalities, and Applications","year":2023,"lang":"en","type":"review","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":53,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University; National Research Council Canada; University of Manitoba","funders":"National Research Council Canada","keywords":"Sativum; Pea protein; Field pea; Extraction (chemistry); Organoleptic; Biotechnology; Pisum; Starch; Food science; Flavor; Biology; Biochemical engineering; Chemistry; Biochemistry; Agronomy; Engineering; Chromatography","score_opus":0.10486618719502358,"score_gpt":0.3258662751436958,"score_spread":0.22100008794867224,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388099294","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000015258616,0.99309415,0.00008009211,0.00031607607,0.00022462732,0.002869167,0.00019676675,0.0009156252,0.0022882668],"genre_scores_gemma":[0.00016719305,0.98739177,0.000075802054,0.000014945499,0.0008178845,0.005344338,0.00034808207,0.000006531305,0.005833457],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99831414,0.0001263734,0.0004771823,0.00054579496,0.00024989148,0.0002865958],"domain_scores_gemma":[0.9990282,0.00036811462,0.00032741216,0.00017981716,0.00004466236,0.000051782547],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033387885,0.00031330428,0.0006511232,0.000047790196,0.00026368836,0.00009944922,0.00038601033,0.0006281645,0.00007695923],"category_scores_gemma":[0.00009779943,0.00012674819,0.00019825193,0.00059544505,0.00007917136,0.000110648645,0.00020627533,0.0004504951,0.0002031251],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000018382326,0.00002042202,0.0000014815614,0.0018450066,0.00004828719,0.0000014991077,0.0000031676113,3.542192e-8,0.000049106682,0.002462698,0.0014331462,0.9941333],"study_design_scores_gemma":[0.000022937085,0.00018312734,0.000004552259,0.0016344233,0.000057925656,0.000024167279,0.000095379735,0.0000010976207,0.000019224592,0.0042625517,0.9934196,0.00027501825],"about_ca_topic_score_codex":0.00019435125,"about_ca_topic_score_gemma":0.0002154467,"teacher_disagreement_score":0.9938583,"about_ca_system_score_codex":0.00008067131,"about_ca_system_score_gemma":0.000035793244,"threshold_uncertainty_score":0.51686406},"labels":[],"label_agreement":null},{"id":"W4388101564","doi":"10.1007/978-3-031-40916-5_7","title":"Sprouted Legumes: Biochemical Changes, Nutritional Impacts and Food Safety Concerns","year":2023,"lang":"en","type":"book-chapter","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Sprouting; Health benefits; Legume; Human health; Biotechnology; Food safety; Biology; Food science; Business; Medicine; Agronomy; Environmental health; Botany; Traditional medicine","score_opus":0.06629687092111389,"score_gpt":0.23811506145267483,"score_spread":0.17181819053156094,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388101564","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.025486913,0.01025642,0.000005677837,0.014705395,0.0013838689,0.0041615833,0.010705674,0.0017851791,0.9315093],"genre_scores_gemma":[0.35673887,0.0025318083,0.000093384566,0.0008241808,0.0051428354,0.00011314466,0.003327928,0.000018551784,0.6312093],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"not_applicable","domain_scores_codex":[0.99842024,0.000020519976,0.00030509676,0.0005473694,0.00038457877,0.00032220574],"domain_scores_gemma":[0.99928576,0.0001859608,0.00015120413,0.00008832562,0.00008582968,0.00020295072],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00018685155,0.00034313137,0.0004165322,0.000023254592,0.00013398082,0.00007480186,0.0002660434,0.0005983052,0.0011252231],"category_scores_gemma":[0.000035627898,0.00012953996,0.000119942626,0.000056219083,0.0001538102,0.000046367022,0.00022726458,0.00027583042,0.00024773742],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003032531,0.00015536933,0.00022658937,0.00071733806,0.0009813807,0.000095079085,0.00013842354,1.2782631e-7,0.22953069,0.5836516,0.13304532,0.05115483],"study_design_scores_gemma":[0.00056853803,0.0016513197,0.0012978395,0.0010326989,0.0000586963,0.000088774046,0.00010133069,0.0000074044333,0.0041345544,0.018634718,0.97118247,0.0012416382],"about_ca_topic_score_codex":0.00008712029,"about_ca_topic_score_gemma":0.0010031427,"teacher_disagreement_score":0.83813715,"about_ca_system_score_codex":0.00006753421,"about_ca_system_score_gemma":0.000015450727,"threshold_uncertainty_score":0.99978787},"labels":[],"label_agreement":null},{"id":"W4388116036","doi":"10.1016/j.crfs.2023.100632","title":"Methodology and development of a high-protein plant-based cheese alternative","year":2023,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":65,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Starch; Rheology; Food science; Plant protein; Environmental science; Chemistry; Materials science; Composite material","score_opus":0.561217026034345,"score_gpt":0.4491959905148004,"score_spread":0.11202103551954457,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388116036","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984955,0.00023514475,0.000022824177,0.0003746168,0.00016972783,0.00056330976,0.00003177942,0.00003278537,0.00007429895],"genre_scores_gemma":[0.9988207,0.000012420257,0.00093483244,0.0000031638965,0.00004696507,0.00016548645,0.000008012881,7.7206045e-7,0.0000076249985],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9967403,0.00058328337,0.00031912385,0.0005327019,0.0011394615,0.0006851582],"domain_scores_gemma":[0.9989049,0.0005385387,0.00008241655,0.0001063772,0.0002095785,0.00015818838],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.010136332,0.000106187974,0.00020836414,0.0002714961,0.00030615611,0.000054907025,0.0009030176,0.000049386625,0.000018755281],"category_scores_gemma":[0.0008709855,0.00004564281,0.000019073672,0.0027976423,0.00096003996,0.00013579718,0.0005709783,0.00030370138,0.000033715318],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000040492956,0.000081534905,0.0016606565,0.000062366664,0.0000034291388,0.000004774645,0.0005148733,0.000011945388,0.7726201,0.0027041947,0.000024071462,0.22227159],"study_design_scores_gemma":[0.0005170229,0.0012336744,0.17298967,0.0004852778,7.7837046e-7,0.0000027597575,0.0012096784,0.0013352862,0.81047565,0.008140101,0.00329497,0.00031514914],"about_ca_topic_score_codex":0.00021827086,"about_ca_topic_score_gemma":0.00053187174,"teacher_disagreement_score":0.22195643,"about_ca_system_score_codex":0.000102109196,"about_ca_system_score_gemma":0.00021997679,"threshold_uncertainty_score":0.35373074},"labels":[],"label_agreement":null},{"id":"W4388138962","doi":"10.1002/cche.10729","title":"Effect of solid‐state fermentation on the protein quality and volatile profile of pea and navy bean protein isolates","year":2023,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; National Research Council Canada; Saskatchewan Research Council (Canada); University of Saskatchewan","funders":"National Research Council Canada; Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Alberta Pulse Growers Commission; Saskatchewan Pulse Growers","keywords":"Aspergillus oryzae; Solid-state fermentation; Fermentation; Pea protein; Food science; Chemistry; Protein quality; Protein digestibility","score_opus":0.025139934887038903,"score_gpt":0.27789800399688686,"score_spread":0.25275806910984794,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388138962","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99788254,0.00003729335,1.7774038e-7,0.00022723818,0.000007753926,0.00093452627,0.00011028246,0.00003754021,0.000762619],"genre_scores_gemma":[0.99907666,0.0000031689667,0.0000040151663,0.0000042941597,0.000041035662,0.00017108917,0.000039216648,0.0000014237324,0.00065908814],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991037,0.00013763043,0.0002478284,0.0002065733,0.00016008398,0.00014416031],"domain_scores_gemma":[0.99949414,0.00016073787,0.00019051407,0.00007658251,0.000036293448,0.00004172498],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006717353,0.00011625451,0.00019543883,0.000004295487,0.00008741423,0.000016596863,0.0001200173,0.00006932059,0.000050321672],"category_scores_gemma":[0.00013844068,0.000041587176,0.000036918413,0.00013856059,0.00011748954,0.00003861694,0.00007921173,0.000093865325,0.0000035330825],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009892973,0.000015932666,0.0014777571,0.00042470224,0.00001110736,3.660137e-7,0.00011993228,3.432435e-7,0.99069256,0.000010454809,0.00004518144,0.0071027563],"study_design_scores_gemma":[0.00014361143,0.00042100035,0.016492836,0.00013717276,0.000004049464,0.0000011568749,0.00016168396,0.00008115247,0.98215497,0.00029760101,0.000024930232,0.0000798373],"about_ca_topic_score_codex":0.00018477156,"about_ca_topic_score_gemma":0.000010773851,"teacher_disagreement_score":0.01501508,"about_ca_system_score_codex":0.000011918973,"about_ca_system_score_gemma":0.0000059047743,"threshold_uncertainty_score":0.16958758},"labels":[],"label_agreement":null},{"id":"W4388182109","doi":"10.1002/cche.10727","title":"Improving the techno‐functionality of air‐classified pea flour fine fraction by enzymatic proteolysis, followed by Maillard‐induced conjugation with available carbohydrates in the flour","year":2023,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Ministry of Agriculture - Saskatchewan","keywords":"Chemistry; Maillard reaction; Papain; Hydrolysis; Trypsin; Conjugate; Carbohydrate; Emulsion; Conjugated system; Chromatography; Starch; Enzyme; Biochemistry; Organic chemistry; Polymer","score_opus":0.018047500476884585,"score_gpt":0.2040013215753086,"score_spread":0.185953821098424,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388182109","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964234,0.000090073445,0.000005647413,0.0013719483,0.000033650078,0.0006447622,0.000057957768,0.00009274928,0.0012797866],"genre_scores_gemma":[0.99838406,0.0000044413505,0.000007098665,0.00003269118,0.00011903369,0.00033610087,0.00028328845,0.0000026593302,0.00083062216],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99857193,0.00010437649,0.00033216545,0.000309608,0.00043562998,0.00024630286],"domain_scores_gemma":[0.99920815,0.000200326,0.00028853316,0.0001848946,0.00008320196,0.000034911467],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00077887083,0.00017055757,0.00021134858,0.000008238583,0.00022165956,0.000052206,0.00036934376,0.00016959534,0.00010980093],"category_scores_gemma":[0.00016051973,0.00005767354,0.00006522134,0.00065834366,0.000071122166,0.00009531405,0.000053994798,0.00026685413,0.0000214066],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000033087123,0.000042221927,0.0016808251,0.00006868532,0.000018499406,0.0000010146155,0.00003810959,0.00000788023,0.99231285,0.0000031430484,0.005141408,0.00065226393],"study_design_scores_gemma":[0.00029002668,0.00010265822,0.0032522753,0.000063099,0.000025760954,0.0000069665725,0.001560927,0.0008055425,0.99216574,0.00008887806,0.0014541084,0.00018399372],"about_ca_topic_score_codex":0.0018586803,"about_ca_topic_score_gemma":0.00024142867,"teacher_disagreement_score":0.0036872998,"about_ca_system_score_codex":0.00008295662,"about_ca_system_score_gemma":0.00002982966,"threshold_uncertainty_score":0.28097808},"labels":[],"label_agreement":null},{"id":"W4388478063","doi":"10.20944/preprints202311.0355.v1","title":"Towards Sustainable Protein Sources: Thermal and Rheological Properties of Alternative Proteins","year":2023,"lang":"en","type":"preprint","venue":"Preprints.org","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Western University","funders":"","keywords":"Pea protein; Soy protein; Rheology; Food science; Differential scanning calorimetry; Viscosity; Apparent viscosity; Extrusion; Plant protein; Chemistry; Materials science; Composite material; Thermodynamics","score_opus":0.18793389065669025,"score_gpt":0.3009483696537754,"score_spread":0.11301447899708517,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388478063","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99145883,0.00042411423,0.000008097204,0.0010350372,0.00014904406,0.004507837,0.000045364584,0.00033908797,0.0020326134],"genre_scores_gemma":[0.99184394,0.000044124306,0.000050505725,0.000023220762,0.00033441873,0.001954507,0.000020857202,0.0000080892405,0.0057203365],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9962232,0.0005375461,0.00074222294,0.0012107601,0.00063157023,0.0006546759],"domain_scores_gemma":[0.99841344,0.000058314024,0.00061118713,0.00039294895,0.00036442155,0.00015968861],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015606978,0.0004860111,0.00076653896,0.00005248207,0.00021749428,0.000067263696,0.0012391208,0.00055477326,0.0003003858],"category_scores_gemma":[0.0007594578,0.00019632495,0.00022642301,0.00022618908,0.000473383,0.00013453742,0.005602075,0.0008253786,0.0001749088],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022849622,0.00025253548,0.07868089,0.0011203813,0.00021950602,0.000049828443,0.0018416855,0.00014662239,0.91337377,0.002190392,0.000006340338,0.0018895345],"study_design_scores_gemma":[0.00024919625,0.00033318694,0.19361232,0.0009778547,0.000035040473,0.000008457509,0.0021446433,0.00014578018,0.7925747,0.0079774605,0.0012271822,0.0007141624],"about_ca_topic_score_codex":0.0069580595,"about_ca_topic_score_gemma":0.000117284915,"teacher_disagreement_score":0.12079908,"about_ca_system_score_codex":0.00010700095,"about_ca_system_score_gemma":0.000084672465,"threshold_uncertainty_score":0.9996547},"labels":[],"label_agreement":null},{"id":"W4388736605","doi":"10.53555//sfs.v10i3.1751","title":"Development of Cheese Analogue using Olive Oil and Lactobacillus Bulgaricus","year":2023,"lang":"en","type":"article","venue":"Journal of Survey in Fisheries Sciences","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Chemistry; Moisture; Flavor; Chewiness; Casein; Olive oil; Lactobacillus; Fat substitute; Total dissolved solids; Organic chemistry; Fermentation","score_opus":0.30816683966548564,"score_gpt":0.28332051186783513,"score_spread":0.024846327797650503,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388736605","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99894154,0.00023444816,9.4986933e-7,0.00014430964,0.00023741409,0.000027844313,0.000013204575,0.0000072938565,0.00039297144],"genre_scores_gemma":[0.9990287,0.00014112078,0.0007039796,0.000012392082,0.00004809351,0.0000011123688,0.0000020658636,5.6074236e-7,0.00006199989],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9983208,0.00022957312,0.0005904134,0.0001493163,0.00047397264,0.00023591604],"domain_scores_gemma":[0.9990315,0.000279975,0.00042906462,0.000029314724,0.0001607354,0.000069453105],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0047747046,0.00009874311,0.0002884679,0.00008015663,0.00017631247,0.0000753261,0.00037584762,0.00006210295,0.00002855798],"category_scores_gemma":[0.00043791835,0.00003829394,0.00003829898,0.0013230261,0.00033550058,0.0003146923,0.000121484074,0.000110493704,0.0000019960069],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000036087655,0.00003722258,0.82433295,0.00002840354,0.00001478212,0.00001649241,0.0012676043,0.000047609145,0.13557704,0.000010298174,0.00008398507,0.03854755],"study_design_scores_gemma":[0.00010367002,0.00020985062,0.9936374,0.000119946024,0.0000023156654,0.000032184907,0.002043784,0.00005452447,0.002288273,0.00007551457,0.0013170342,0.00011551357],"about_ca_topic_score_codex":0.0011429599,"about_ca_topic_score_gemma":0.0074190097,"teacher_disagreement_score":0.16930446,"about_ca_system_score_codex":0.00004240613,"about_ca_system_score_gemma":0.000088323264,"threshold_uncertainty_score":0.41399816},"labels":[],"label_agreement":null},{"id":"W4388759384","doi":"10.1007/s00217-023-04385-9","title":"Functionality and nutritional properties of yellow pea, green lentil, chickpea, and navy bean proteins extracted by different methods","year":2023,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Pulse Growers Commission; Saskatchewan Pulse Growers","keywords":"Extraction (chemistry); Isoelectric point; Solubility; Emulsion; Food science; Pea protein; Chromatography; Protein purification; Protein quality; Chemistry; Protein isolate; Biology; Botany; Biochemistry; Enzyme; Organic chemistry","score_opus":0.12882974679354886,"score_gpt":0.31635579120679014,"score_spread":0.18752604441324128,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388759384","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99130493,0.0034669433,0.0000075880334,0.003713829,0.000030084264,0.00061068515,0.00012603722,0.00016806403,0.00057182036],"genre_scores_gemma":[0.99844044,0.00035147712,0.00009669812,0.000008226474,0.000080335405,0.000065870714,0.00004492313,0.0000034457862,0.0009085669],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99788266,0.0007024529,0.00026093365,0.00044797064,0.000327433,0.00037856837],"domain_scores_gemma":[0.99940443,0.00013136229,0.000068982044,0.000108474014,0.00017632196,0.00011045783],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014599285,0.00014335732,0.00022526631,0.00012266723,0.00035491792,0.00005357989,0.00024990962,0.0001192491,0.000020093084],"category_scores_gemma":[0.00023322023,0.0000621063,0.00002632109,0.0006006614,0.0010443977,0.00007664338,0.00059939735,0.00040225885,0.000008622228],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005947526,0.00013336724,0.0031854042,0.00009942439,0.000044860742,0.0000060025245,0.000046004465,9.660364e-9,0.91266286,0.0008986726,0.0006816776,0.08218224],"study_design_scores_gemma":[0.002075852,0.015143826,0.30633125,0.0006385325,0.000031062005,0.00023128692,0.003774427,0.00014433268,0.5322791,0.031013798,0.10735164,0.000984948],"about_ca_topic_score_codex":0.00008717105,"about_ca_topic_score_gemma":0.00009183495,"teacher_disagreement_score":0.38038382,"about_ca_system_score_codex":0.000011794236,"about_ca_system_score_gemma":0.00000708809,"threshold_uncertainty_score":0.38481268},"labels":[],"label_agreement":null},{"id":"W4388818698","doi":"10.1016/j.idairyj.2023.105844","title":"Entrapment of curcumin in hydrogels of whey peptides and its release during static in vitro gastrointestinal digestion","year":2023,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Curcumin; Whey protein isolate; Peptide; Chemistry; Self-healing hydrogels; Whey protein; Digestion (alchemy); In vitro; Chromatography; Food science; Biochemistry; Organic chemistry","score_opus":0.020299259610555672,"score_gpt":0.24232339831147678,"score_spread":0.2220241387009211,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388818698","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990921,0.000068684276,0.000004690474,0.00053210376,0.00008692202,0.000099017445,0.000033727374,0.000007687925,0.00007506982],"genre_scores_gemma":[0.99973094,0.00004498313,0.00007715313,0.000005308514,0.00006817433,0.000006286528,0.0000112208045,8.2487594e-7,0.00005513104],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99888957,0.00007776638,0.00045398148,0.000112813956,0.00032029752,0.00014558434],"domain_scores_gemma":[0.9995369,0.000095478994,0.00022257889,0.000019123638,0.00007566776,0.000050294453],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043768843,0.000071770715,0.00013263737,0.00009843865,0.000026641612,0.000020352569,0.00016891968,0.000021502177,0.000039040995],"category_scores_gemma":[0.00021300366,0.000036332876,0.000037917172,0.00017461165,0.000026021871,0.000164168,0.000058446167,0.0001410993,0.0000042938123],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013462939,0.00006754589,0.057792835,0.000019070834,0.0000073602487,0.00006607698,0.0001638952,0.0003382775,0.93684995,0.00005533599,0.000008414103,0.004496625],"study_design_scores_gemma":[0.0007371472,0.00024330147,0.7652112,0.0010607019,0.0000034501184,0.0006678643,0.00072108436,0.0027941254,0.22720902,0.0011646426,0.00006582967,0.00012162674],"about_ca_topic_score_codex":0.000103472,"about_ca_topic_score_gemma":0.00006419271,"teacher_disagreement_score":0.7096409,"about_ca_system_score_codex":0.00006851953,"about_ca_system_score_gemma":0.00001221221,"threshold_uncertainty_score":0.14816117},"labels":[],"label_agreement":null},{"id":"W4388946545","doi":"10.1080/10408398.2023.2274442","title":"Research updates and progress on nutritional significance of the amides I and II, alpha-helix and beta-sheet ratios, microbial protein synthesis, and steam pressure toasting condition with globar and synchrotron molecular microspectroscopic techniques with chemometrics","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Synchrotron; Chemistry; Helix (gastropod); Univariate; Food science; Alpha (finance); BETA (programming language); Beta sheet; Protein structure; Biochemistry; Biology; Multivariate statistics; Physics; Mathematics","score_opus":0.06887629966715593,"score_gpt":0.35390090498416116,"score_spread":0.28502460531700524,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388946545","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.21053167,0.7838658,0.0000018546757,0.0006687454,0.00001175889,0.0046802317,0.00020912151,0.000020621806,0.000010185777],"genre_scores_gemma":[0.33113748,0.66675174,0.0005589258,0.000019182131,0.000057952504,0.0014510961,0.00001506261,0.0000055207715,0.0000030061744],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.9969129,0.00051989744,0.00056686386,0.0009333518,0.00063575566,0.00043123675],"domain_scores_gemma":[0.99854004,0.00064495055,0.00022516117,0.00013728748,0.00030422318,0.00014831549],"candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.0024712463,0.00034708573,0.0010050926,0.00017440485,0.00067571405,0.00035974625,0.00025669349,0.00021117725,0.0000015897315],"category_scores_gemma":[0.00094970036,0.00014596913,0.00003751085,0.0014708297,0.0036096661,0.000328147,0.00030910893,0.00043145372,1.8521601e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018827023,0.00064311817,0.00044443656,0.086589776,0.00007405171,0.000018542592,0.00009144493,2.7241903e-8,0.14991604,0.011143413,0.00011098531,0.75077987],"study_design_scores_gemma":[0.0019326208,0.025914922,0.0035641433,0.54678017,0.0011007903,0.0011157522,0.0010362397,0.0000377345,0.24655914,0.009715168,0.15924026,0.0030030769],"about_ca_topic_score_codex":0.000022724971,"about_ca_topic_score_gemma":0.000040474366,"teacher_disagreement_score":0.7477768,"about_ca_system_score_codex":0.00005889979,"about_ca_system_score_gemma":0.00006132518,"threshold_uncertainty_score":0.99910194},"labels":[],"label_agreement":null},{"id":"W4389069841","doi":"10.1002/cche.10740","title":"Physicochemical and functional properties of fermented pea and navy bean protein isolates","year":2023,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"National Research Council Canada; Saskatchewan Research Council (Canada); University of Saskatchewan","funders":"National Research Council Canada; Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Alberta Pulse Growers Commission; Saskatchewan Pulse Growers","keywords":"Fermentation; Pea protein; Chemistry; Solid-state fermentation; Food science; Hydrolysis; Solubility; Bioprocess; Aspergillus oryzae; Biochemistry; Biology; Organic chemistry","score_opus":0.028888343676134944,"score_gpt":0.19618745805452778,"score_spread":0.16729911437839284,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389069841","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985461,0.00021378606,9.551418e-8,0.00024912457,0.000011345006,0.0001456207,0.000016725226,0.00006906931,0.0007480899],"genre_scores_gemma":[0.9989402,0.000009057511,0.0000035832018,0.0000073735787,0.00016026723,0.000039064496,0.000041136253,0.0000010234297,0.0007982447],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999403,0.000011437045,0.00013005192,0.00020333087,0.000111467365,0.00014069962],"domain_scores_gemma":[0.9998,0.000016575432,0.000051440133,0.000038720595,0.000035925634,0.00005729791],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000072647395,0.00009456914,0.00012557999,0.0000028973118,0.00007133939,0.000021293907,0.00006734713,0.00007532206,0.000041300696],"category_scores_gemma":[0.000029554418,0.000039026934,0.000027110813,0.000104147606,0.00012304723,0.000042278793,0.0001077263,0.00007590448,0.0000050203616],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000028673245,0.000020155001,0.00086422486,0.00012400608,0.000010896186,5.4216736e-7,0.00004216879,1.3222343e-7,0.9971545,0.000006204403,0.00017999053,0.001568559],"study_design_scores_gemma":[0.00010855806,0.000040116,0.006800374,0.00008431598,0.0000040814143,0.000008676806,0.00030500087,0.00006693002,0.99206084,0.00013724106,0.00028715868,0.000096735086],"about_ca_topic_score_codex":0.00005873735,"about_ca_topic_score_gemma":0.0000038845287,"teacher_disagreement_score":0.005936149,"about_ca_system_score_codex":0.000009727486,"about_ca_system_score_gemma":0.000005270884,"threshold_uncertainty_score":0.15914722},"labels":[],"label_agreement":null},{"id":"W4389282193","doi":"10.1016/j.indcrop.2023.117853","title":"Unveiling the optimal path: High-pressure homogenization and D-phase emulsification methods for borage oil nanoemulsion design","year":2023,"lang":"en","type":"article","venue":"Industrial Crops and Products","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Bioavailability; Chemistry; Zeta potential; Chromatography; Atopic dermatitis; Particle size; Citric acid; Pharmacology; Materials science; Food science; Nanoparticle; Medicine; Nanotechnology; Dermatology","score_opus":0.13227589296399658,"score_gpt":0.333722215742855,"score_spread":0.2014463227788584,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389282193","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98985463,0.001712594,0.0011150794,0.005250823,0.00073034014,0.0010960811,0.00009861537,0.00012627369,0.000015575608],"genre_scores_gemma":[0.9949397,0.00010236167,0.0026415123,0.000028753058,0.001456655,0.00012114147,0.0001169446,0.0000031387306,0.0005897944],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99854195,0.00043980713,0.00026868162,0.0004064279,0.00012652879,0.00021658193],"domain_scores_gemma":[0.99914217,0.00041865482,0.00014390187,0.00010224952,0.00013737692,0.000055649423],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0021237757,0.00013470398,0.0001681553,0.000017207183,0.00057028467,0.00018013909,0.00015536054,0.00018325796,0.000011277161],"category_scores_gemma":[0.0011393542,0.00005033239,0.0000236807,0.000516258,0.00006862023,0.00012851412,0.00007657789,0.00013203734,0.0000039352203],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012178919,0.000019740519,0.000037109778,0.000016124111,0.000012318001,6.0606334e-7,0.0001239742,0.000079841324,0.44040492,0.00012410506,0.0013846336,0.5576748],"study_design_scores_gemma":[0.0027323794,0.0020449834,0.0019987635,0.0001237274,0.00018763085,0.000021246793,0.00091397326,0.013466713,0.48987663,0.0011031685,0.48678282,0.00074796105],"about_ca_topic_score_codex":0.00010329914,"about_ca_topic_score_gemma":0.0000026252083,"teacher_disagreement_score":0.5569269,"about_ca_system_score_codex":0.000008350046,"about_ca_system_score_gemma":0.00001368714,"threshold_uncertainty_score":0.43862262},"labels":[],"label_agreement":null},{"id":"W4389474114","doi":"10.1016/j.foodhyd.2023.109626","title":"Effect of high-pressure treatment on the rheological properties of Alyssum homolocarpum seed gum/grass pea protein isolate dispersions and comparison with heat-induced gels","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Ferdowsi University of Mashhad; McGill University","keywords":"Rheology; Chemistry; Thermal treatment; Enthalpy; Analytical Chemistry (journal); Materials science; Chromatography; Composite material; Thermodynamics","score_opus":0.029283046584863363,"score_gpt":0.23034265063949308,"score_spread":0.20105960405462972,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389474114","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9947146,0.00025683118,0.0000010492265,0.001103558,0.000046504887,0.0034807993,0.00006112646,0.000107736116,0.00022775086],"genre_scores_gemma":[0.99868715,0.000008913305,0.000006568208,0.000011768723,0.000057604673,0.00089966605,0.000013124314,0.0000038176,0.00031136192],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979424,0.00055300473,0.00036110822,0.00041086107,0.00038088294,0.00035173955],"domain_scores_gemma":[0.99922115,0.00027748448,0.00015980171,0.00020022581,0.000053224434,0.00008809729],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004811384,0.00030183894,0.0006615269,0.000034045148,0.0002846501,0.00003389966,0.00034931308,0.00016926836,0.000014331107],"category_scores_gemma":[0.000055246684,0.000080337304,0.00013041869,0.00052704534,0.00022427371,0.00006627718,0.00015034081,0.00015908938,0.000010696799],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007677529,0.00021441693,0.0026358254,0.000085055144,0.00026851112,0.000003269452,0.0003296214,0.00021443696,0.9937997,0.0003894256,0.00003172321,0.0012602619],"study_design_scores_gemma":[0.00089645694,0.046812125,0.009497729,0.00034033437,0.00013076059,0.000006558314,0.0005593481,0.0016357343,0.9394169,0.000095305055,0.00033367678,0.00027505925],"about_ca_topic_score_codex":0.0008408137,"about_ca_topic_score_gemma":0.00048083524,"teacher_disagreement_score":0.054382786,"about_ca_system_score_codex":0.000029603765,"about_ca_system_score_gemma":0.00001331692,"threshold_uncertainty_score":0.32760602},"labels":[],"label_agreement":null},{"id":"W4389725454","doi":"10.1016/j.foodhyd.2023.109654","title":"How the strength of proteins interactions affects the phase behavior of protein complexes","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":47,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"State Key Laboratory of Physical Chemistry of Solid Surfaces, Xiamen University; Department of Education of Zhejiang Province; Natural Science Foundation of Zhejiang Province; National Natural Science Foundation of China; Zhejiang Gongshang University","keywords":"Chemistry; Hydrogen bond; Polymer; Hydrophobic effect; Ovalbumin; Phase (matter); Protein–protein interaction; Lysozyme; Static electricity; Egg white; Electrostatics; Phase diagram; Macromolecule; Amorphous solid; Crystallography; Solubility; Chemical engineering; Organic chemistry; Molecule; Biochemistry; Physical chemistry","score_opus":0.05207729114361216,"score_gpt":0.27973626919428446,"score_spread":0.2276589780506723,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389725454","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99227655,0.000071946066,0.0000036834379,0.002313338,0.000120335004,0.004433601,0.00025859487,0.00009713859,0.00042482486],"genre_scores_gemma":[0.99624926,0.0000021382266,0.00002025765,0.0000127043895,0.00017117735,0.0023785552,0.000029625447,0.0000025322104,0.0011337434],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986053,0.00023172797,0.00027211918,0.00022353277,0.00039806403,0.00026926206],"domain_scores_gemma":[0.9991244,0.00024054013,0.0002988684,0.00021002212,0.000078003155,0.000048164384],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040918856,0.00016320136,0.00025360897,0.000026880569,0.00031201157,0.00006536952,0.00069485855,0.00006499883,0.000056929715],"category_scores_gemma":[0.000116915646,0.000047045563,0.0001812824,0.0008953583,0.00021047948,0.000118786746,0.00018065897,0.00018787908,0.000013419068],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000030896717,0.0002682848,0.00017767106,0.00002745791,0.00004135996,0.0000011022912,0.0002167304,0.000002458867,0.9846162,0.00074728485,0.00038081734,0.013489687],"study_design_scores_gemma":[0.0005403016,0.0037689954,0.0050320206,0.00014144095,0.00004798808,0.000009091366,0.00231835,0.00016958175,0.9521033,0.00038322576,0.035274804,0.00021090577],"about_ca_topic_score_codex":0.00016552406,"about_ca_topic_score_gemma":0.0011281376,"teacher_disagreement_score":0.034893986,"about_ca_system_score_codex":0.000019972565,"about_ca_system_score_gemma":0.000016572729,"threshold_uncertainty_score":0.23997723},"labels":[],"label_agreement":null},{"id":"W4389744756","doi":"10.3390/ecsoc-27-16128","title":"Insights on the Interaction between Kefiran and Whey Proteins Using Computational Analyses","year":2023,"lang":"en","type":"article","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Windsor","funders":"","keywords":"Chemistry; Whey protein; Rheology; Food science; Fermentation; Folding (DSP implementation); Galactose; Molecule; Biochemistry; Chemical engineering; Materials science; Organic chemistry","score_opus":0.26496521522875804,"score_gpt":0.3513929601497765,"score_spread":0.08642774492101846,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389744756","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99704427,0.000012739368,0.00004267584,0.0012290241,0.00004738579,0.0002689806,0.0000064357637,0.0000868752,0.0012616151],"genre_scores_gemma":[0.99953365,0.000001343237,0.000063123385,0.00009346521,0.00018382573,0.000013691595,0.00002194205,4.936519e-7,0.00008846619],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99935126,0.000100349345,0.00012679918,0.00015286656,0.00017479464,0.00009390403],"domain_scores_gemma":[0.9996139,0.00024458565,0.000051352195,0.000030234327,0.000029984883,0.000029975741],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012567702,0.000070543974,0.00008535821,0.000017424936,0.00026119952,0.00007963945,0.000094974195,0.00003619865,0.000055824225],"category_scores_gemma":[0.00003561825,0.000018502697,0.000030908875,0.00030918428,0.000031053663,0.00008390539,0.000049099337,0.000070732116,0.00007111133],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000053114978,0.00010190122,0.028971625,0.000029083294,0.00021815879,0.000009865823,0.00096286956,0.0026296373,0.8887707,0.012015522,0.0018407478,0.0643968],"study_design_scores_gemma":[0.0003659666,0.0012013955,0.83608437,0.00026993942,0.00005379945,0.000015730535,0.0056050383,0.053343125,0.059108794,0.029453376,0.013704762,0.0007937067],"about_ca_topic_score_codex":0.00036889553,"about_ca_topic_score_gemma":0.00014171457,"teacher_disagreement_score":0.8296619,"about_ca_system_score_codex":0.000015483174,"about_ca_system_score_gemma":0.0000027918893,"threshold_uncertainty_score":0.20089619},"labels":[],"label_agreement":null},{"id":"W4389794650","doi":"10.3390/molecules28248086","title":"A Review of the Utilization of Canola Protein as an Emulsifier in the Development of Food Emulsions","year":2023,"lang":"en","type":"review","venue":"Molecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Saskatchewan Canola Development Commission","keywords":"Canola; Rapeseed; Emulsion; Context (archaeology); Food science; Brassica; Biotechnology; Meal; Business; Chemistry; Biology; Agronomy; Biochemistry","score_opus":0.1838474562329239,"score_gpt":0.34955955260958405,"score_spread":0.16571209637666015,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389794650","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0061964565,0.9903992,0.0000014376802,0.000057284135,0.000039920073,0.002925247,0.00007869857,0.000010093218,0.00029168377],"genre_scores_gemma":[0.007673836,0.99147666,0.00006334638,0.00003709393,0.000024740515,0.00058524543,0.0000794462,0.0000035286039,0.0000561045],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9974429,0.0008067411,0.0009892387,0.00022402736,0.00039440035,0.00014268175],"domain_scores_gemma":[0.9987906,0.000106281965,0.0007592932,0.00022471619,0.00009741634,0.00002166099],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008272574,0.00018750338,0.00077397615,0.000025517353,0.00006167747,0.0000076831575,0.0009778441,0.00014152822,0.000020810936],"category_scores_gemma":[0.00032639733,0.00004898318,0.00024007217,0.0010043379,0.000067294975,0.000023358325,0.0001689794,0.0001423727,0.00000530893],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000018721778,0.00012262467,0.000004464405,0.047343846,0.00005146788,6.2502943e-7,0.000302882,1.4577114e-7,0.0018482435,0.00085193885,0.000063115054,0.94940877],"study_design_scores_gemma":[0.000060572478,0.00036162653,0.0003112742,0.29562408,0.00013965687,0.000006513184,0.00033580995,0.0000013741776,0.0036893748,0.00039792273,0.6987708,0.00030098564],"about_ca_topic_score_codex":0.00013736481,"about_ca_topic_score_gemma":0.0013418891,"teacher_disagreement_score":0.94910777,"about_ca_system_score_codex":0.000026047725,"about_ca_system_score_gemma":0.0001071407,"threshold_uncertainty_score":0.1997476},"labels":[],"label_agreement":null},{"id":"W4389892062","doi":"10.1080/10408398.2023.2293253","title":"Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":47,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Science North","funders":"National Key Research and Development Program of China","keywords":"Chemistry; Biomolecule; Maillard reaction; Drug delivery; Polysaccharide; Nanocarriers; Emulsion; Nanotechnology; Combinatorial chemistry; Organic chemistry; Materials science; Biochemistry","score_opus":0.10778987812921215,"score_gpt":0.33861636476908896,"score_spread":0.23082648663987682,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389892062","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.007456608,0.9885097,0.0000020987286,0.00015244061,0.00024692988,0.003399227,0.00012328709,0.000047114587,0.000062573985],"genre_scores_gemma":[0.01403107,0.9847226,0.00010441013,0.000026241782,0.00015060123,0.000937402,0.000018278775,0.0000037237937,0.0000056396407],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99651515,0.00044529492,0.001218298,0.0007784303,0.0005842437,0.0004585803],"domain_scores_gemma":[0.99836683,0.0006601967,0.00034851846,0.00015130553,0.0002612038,0.00021196628],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0025745283,0.00035121723,0.0016503889,0.00018704595,0.00025408057,0.00020897461,0.00041857085,0.0002996963,0.000010261908],"category_scores_gemma":[0.0022284412,0.00015765191,0.00016086639,0.0016137094,0.0015299149,0.00031791712,0.0001521211,0.00030168213,0.000029037095],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000012876923,0.00010789641,0.0000054120787,0.037970982,0.000008633022,0.000006064741,0.00001104684,1.1891656e-8,0.0035874113,0.013519136,0.000019926745,0.9447506],"study_design_scores_gemma":[0.00040026632,0.003331902,0.000016523561,0.22228627,0.00024313114,0.00024308485,0.00047445315,0.0000730827,0.0009431952,0.005430315,0.765397,0.0011607512],"about_ca_topic_score_codex":0.00016338407,"about_ca_topic_score_gemma":0.00003574298,"teacher_disagreement_score":0.94358987,"about_ca_system_score_codex":0.00010206191,"about_ca_system_score_gemma":0.00013131881,"threshold_uncertainty_score":0.64288586},"labels":[],"label_agreement":null},{"id":"W4389921249","doi":"10.1016/j.foodhyd.2023.109664","title":"The effect of concentrated buttermilk on cheese milk rennet-induced coagulation and rheological properties at various buttermilk to skim milk ratios","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agropur cooperative; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Université Laval","keywords":"Rennet; Food science; Skimmed milk; Rheology; Coagulation; Chemistry; Dairy industry; Casein; Materials science; Composite material","score_opus":0.02604968600367088,"score_gpt":0.2323668370959258,"score_spread":0.2063171510922549,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389921249","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99456143,0.00012962865,7.114458e-7,0.001522789,0.00025846134,0.002939462,0.0000413473,0.00020228024,0.00034391345],"genre_scores_gemma":[0.9981598,0.000016689703,0.0000043331615,0.00014894047,0.00018839362,0.0006360657,0.000039009206,0.000004715112,0.0008020122],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99743617,0.0004998698,0.0005035919,0.00053457613,0.00048671695,0.0005390964],"domain_scores_gemma":[0.99890596,0.0004677803,0.00018517052,0.00019710606,0.00007380344,0.00017018396],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00079544546,0.00031641993,0.00045048355,0.000033331464,0.00065125513,0.00009985142,0.00042769645,0.0002345694,0.000027208838],"category_scores_gemma":[0.0003201502,0.00010836464,0.0001105039,0.0006493591,0.00015015883,0.000083206636,0.00027033064,0.00017568105,0.000112520196],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00056180643,0.000028639948,0.0042571,0.00003116235,0.000048754842,0.000007157382,0.00023258138,0.000080119404,0.9875834,0.00008426834,0.00072577444,0.0063592587],"study_design_scores_gemma":[0.0012084073,0.016747337,0.10169418,0.00018438893,0.00003824705,0.000024750174,0.00014979004,0.0018172524,0.8727959,0.0001728021,0.0046394933,0.0005274521],"about_ca_topic_score_codex":0.00010668902,"about_ca_topic_score_gemma":0.00041142286,"teacher_disagreement_score":0.114787474,"about_ca_system_score_codex":0.00008817308,"about_ca_system_score_gemma":0.000013461149,"threshold_uncertainty_score":0.5008994},"labels":[],"label_agreement":null},{"id":"W4390112471","doi":"10.1007/s13197-023-05909-7","title":"Development of hen egg-based protein beverages with high nutritional value","year":2023,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation; Institut National de la Recherche Scientifique","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Whey protein isolate; Emulsion; Dispersity; Chemistry; Zeta potential; Chromatography; Whey protein; Particle size; Hydrolysis; Starch; Food science; Chemical engineering; Organic chemistry; Nanoparticle","score_opus":0.021503614673325816,"score_gpt":0.22352401860080778,"score_spread":0.20202040392748197,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390112471","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996289,0.00009976281,0.000020629714,0.0032923461,0.00004733709,0.00016991,0.0000054185803,0.000034240453,0.000041352214],"genre_scores_gemma":[0.9969578,0.0000038884414,0.0029602083,0.000017714137,0.000035548503,0.000013493876,8.2738575e-7,5.848486e-7,0.0000099754825],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99870294,0.000018292232,0.00031204295,0.00015687947,0.0005945089,0.0002153223],"domain_scores_gemma":[0.99915797,0.00003557246,0.00028105485,0.000047629794,0.00041938317,0.000058373225],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00095912575,0.000080572994,0.00018967497,0.0002028785,0.00021849338,0.000025384164,0.00045449747,0.00007969557,0.000007843354],"category_scores_gemma":[0.000115526316,0.000029596229,0.000020985355,0.0018051928,0.0004896423,0.00014264898,0.0000801597,0.00013208605,0.000002586113],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029725581,0.000054308934,0.0010154679,0.000014986398,0.000014164833,0.000011048086,0.000044683686,0.0000067057717,0.96120703,0.005320028,0.000024631327,0.032257196],"study_design_scores_gemma":[0.0004079363,0.002959405,0.013141886,0.00021635517,0.0000058693704,0.000107512016,0.0008623988,0.00003058359,0.9707085,0.008381004,0.0030395472,0.00013901711],"about_ca_topic_score_codex":0.000004101392,"about_ca_topic_score_gemma":0.000023326063,"teacher_disagreement_score":0.032118175,"about_ca_system_score_codex":0.00003623598,"about_ca_system_score_gemma":0.0002291366,"threshold_uncertainty_score":0.18041076},"labels":[],"label_agreement":null},{"id":"W4390324414","doi":"10.1016/j.ijbiomac.2023.129094","title":"Composite formation of whey protein isolate and OSA starch for fabricating high internal phase emulsion: A comparative study at different pH and their application in biscuits","year":2023,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"National Natural Science Foundation of China","keywords":"Emulsion; Composite number; Whey protein; Phase (matter); Whey protein isolate; Starch; Chemistry; Food science; Modified starch; Chromatography; Chemical engineering; Materials science; Composite material; Biochemistry; Organic chemistry","score_opus":0.052808523506035,"score_gpt":0.3162100646716392,"score_spread":0.2634015411656042,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390324414","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99745953,0.00011405706,0.0008760347,0.0005354922,0.000059976195,0.00081517926,0.00011721734,0.000013320581,0.000009183132],"genre_scores_gemma":[0.99961865,0.000038056765,0.00012087918,0.000016989428,0.00008070712,0.00007437611,0.00004495109,0.0000011683425,0.0000042374745],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99860257,0.00020152534,0.0006357144,0.00020004217,0.00021758657,0.00014255167],"domain_scores_gemma":[0.99885863,0.00026164306,0.00054793194,0.00003507195,0.00023898098,0.000057741632],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041172764,0.00014092539,0.00032702676,0.00007628591,0.000070313596,0.000048963375,0.00030889807,0.00006136315,0.0000066418984],"category_scores_gemma":[0.00006959662,0.000054277934,0.000066388886,0.00012753623,0.000079514204,0.00011177363,0.00023605251,0.00011843457,0.0000011888209],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007827193,0.00030995105,0.010767398,0.000010269339,0.000047551002,0.0000066860234,0.0007107445,0.000005660264,0.9585675,0.00011536758,0.0000033352715,0.028672831],"study_design_scores_gemma":[0.005735351,0.013203723,0.3687099,0.00043697873,0.000022306902,0.00021962673,0.005735218,0.008341102,0.589471,0.0073919427,0.00027640027,0.00045643517],"about_ca_topic_score_codex":0.000062234605,"about_ca_topic_score_gemma":0.00011783192,"teacher_disagreement_score":0.3690965,"about_ca_system_score_codex":0.000057077847,"about_ca_system_score_gemma":0.0000023832417,"threshold_uncertainty_score":0.22133899},"labels":[],"label_agreement":null},{"id":"W4390508771","doi":"10.3390/jcs8010015","title":"Advancing Faba Bean Protein Purification Using Membrane Technology: Current State and Future Perspectives","year":2024,"lang":"en","type":"article","venue":"Journal of Composites Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; Toronto Metropolitan University","funders":"","keywords":"Protein purification; Membrane technology; Diafiltration; Ultrafiltration (renal); Chromatography; Precipitation; Plant protein; Biotechnology; Isoelectric point; Downstream processing; Membrane; Chemistry; Microfiltration; Biology; Food science; Biochemistry","score_opus":0.014295810505251649,"score_gpt":0.26728948627893173,"score_spread":0.2529936757736801,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390508771","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9795116,0.017139785,0.00019715185,0.0024957976,0.00035583368,0.00020691835,0.000004221306,0.000028592696,0.00006009363],"genre_scores_gemma":[0.99726665,0.00019042855,0.0021280935,0.000005389333,0.0003915966,0.0000023562009,2.185353e-7,8.309251e-7,0.000014453918],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987938,0.00004207568,0.00028967726,0.00023362676,0.00042000762,0.00022083607],"domain_scores_gemma":[0.999347,0.00003761032,0.00020149516,0.00005128791,0.0002676852,0.00009492161],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008975332,0.00010285559,0.00015463553,0.00013129314,0.000295084,0.00029624638,0.00039916186,0.000026033476,0.000011425829],"category_scores_gemma":[0.000048155853,0.000040117036,0.00004607679,0.0010245296,0.000316854,0.00072181405,0.00008287253,0.0002598708,0.000004069109],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000071695254,0.000021627806,0.00027515003,0.00001869357,0.000004481065,0.000007240778,0.0003680656,0.000016960264,0.90644246,0.00038837994,0.0000054449147,0.0924443],"study_design_scores_gemma":[0.00018599546,0.0011569917,0.011339353,0.001406667,0.000036551806,0.0014356746,0.006008095,0.007319611,0.94975924,0.0047967653,0.0160734,0.00048165052],"about_ca_topic_score_codex":0.0000059568865,"about_ca_topic_score_gemma":0.0000069194884,"teacher_disagreement_score":0.09196265,"about_ca_system_score_codex":0.00011481436,"about_ca_system_score_gemma":0.000053049193,"threshold_uncertainty_score":0.28567106},"labels":[],"label_agreement":null},{"id":"W4390563005","doi":"10.1016/j.fbio.2024.103574","title":"Incorporating soy protein hydrolysate and temperature-induced gelling polysaccharide as partial egg replacements for enhanced texture in sponge cake","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"National Natural Science Foundation of China","keywords":"Soy protein; Hydrolysate; Chemistry; Food science; Polysaccharide; Sponge; Rheology; Papain; Egg white; Chromatography; Hydrolysis; Materials science; Botany; Biochemistry; Composite material; Biology","score_opus":0.024830562505570763,"score_gpt":0.25605964495070416,"score_spread":0.2312290824451334,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390563005","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9962143,0.00051454525,0.000024086827,0.0009215873,0.00047644242,0.0015440236,0.0000452923,0.00014253556,0.00011722716],"genre_scores_gemma":[0.99884486,0.0000068463946,0.00019822356,0.00012988737,0.00031153584,0.00031384543,0.000009601149,0.0000035052765,0.00018171014],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976619,0.000098834455,0.0004243895,0.00090805104,0.00037984375,0.0005270201],"domain_scores_gemma":[0.99945325,0.0001089065,0.00013150209,0.00012345909,0.00004805987,0.00013484595],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010905657,0.0002509178,0.00024977507,0.00005562918,0.00033865706,0.00041133814,0.00041406392,0.00019268165,0.00001524875],"category_scores_gemma":[0.000228282,0.000112100715,0.00006990383,0.000823584,0.00009555362,0.0003946112,0.0001499934,0.0002667153,0.000016958043],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000046991652,0.00002620892,0.000108002896,0.000040446324,0.0000065056192,0.000008605876,0.00019401527,0.000003076392,0.9905644,0.00046617506,0.000008965068,0.008526621],"study_design_scores_gemma":[0.00019660803,0.0014504241,0.00058747624,0.0003823682,0.0000064872747,0.000016999415,0.00026161698,0.0017086167,0.99268574,0.0015735748,0.00078273064,0.00034734808],"about_ca_topic_score_codex":0.00022386565,"about_ca_topic_score_gemma":0.0007474528,"teacher_disagreement_score":0.008179273,"about_ca_system_score_codex":0.00006807816,"about_ca_system_score_gemma":0.000057837155,"threshold_uncertainty_score":0.45713347},"labels":[],"label_agreement":null},{"id":"W4390646130","doi":"","title":"Food protein-stabilized nanoemulsions as potential delivery systems for poorly water-soluble drugs: preparation, in vitro characterization, and pharmacokinetics in rats","year":2011,"lang":"en","type":"article","venue":"DOAJ (DOAJ: Directory of Open Access Journals)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Pharmacokinetics; In vitro; Chemistry; Characterization (materials science); Pharmacology; Chromatography; Nanotechnology; Biochemistry; Medicine; Materials science","score_opus":0.1620061281580185,"score_gpt":0.43316157638769665,"score_spread":0.2711554482296782,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390646130","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9926205,0.0027907563,0.000053466683,0.00010855022,0.0005052056,0.0035423294,0.00012154127,0.00003238384,0.00022525262],"genre_scores_gemma":[0.9978339,0.0009196565,0.00005471339,0.00005323457,0.00015642567,0.000683493,0.00009931908,0.000008010872,0.00019125707],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99702114,0.0004702243,0.0011230696,0.00051426014,0.0004200441,0.0004512848],"domain_scores_gemma":[0.99864584,0.000106235595,0.0005701348,0.00014561822,0.00037729234,0.00015487405],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013364016,0.00028830234,0.00063864683,0.00020911919,0.00024035141,0.00070879917,0.0012321906,0.00015580497,0.00084082526],"category_scores_gemma":[0.000109472894,0.00014132568,0.00010196462,0.0005427502,0.00008249784,0.0017351751,0.00046342105,0.00019638253,0.0000065497024],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011087785,0.00028788895,0.0062902775,0.00008475286,0.000042777203,0.0000062160675,0.00052985473,0.000018329632,0.98812366,0.000024927762,0.00013352692,0.0033490236],"study_design_scores_gemma":[0.0011140055,0.00018362909,0.057812456,0.00039224027,0.00003142602,0.000012284133,0.00034704938,0.0005032904,0.93440366,0.0013171439,0.0033955383,0.0004872618],"about_ca_topic_score_codex":0.0014933521,"about_ca_topic_score_gemma":0.00015058523,"teacher_disagreement_score":0.05371997,"about_ca_system_score_codex":0.000075535616,"about_ca_system_score_gemma":0.000040742223,"threshold_uncertainty_score":0.9206447},"labels":[],"label_agreement":null},{"id":"W4390841214","doi":"10.1007/s11694-023-02228-5","title":"Effect of enzyme hydrolysis on the functionality, protein quality, and flavour profile of lentil and chickpea protein isolates","year":2024,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; National Research Council Canada; University of Saskatchewan","funders":"National Research Council Canada; Alberta Pulse Growers Commission; Saskatchewan Pulse Growers","keywords":"Hydrolysis; Chemistry; Flavour; Hydrolysate; Solubility; Emulsion; Food science; Chromatography; Surface tension; Amino acid; Enzymatic hydrolysis; Biochemistry; Organic chemistry","score_opus":0.05227327520713508,"score_gpt":0.25180261297059475,"score_spread":0.19952933776345966,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390841214","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964946,0.00059762853,0.000042947035,0.0016426512,0.00011930898,0.0009897402,0.000048964233,0.000012975237,0.000051223105],"genre_scores_gemma":[0.9996618,0.00001951037,0.000007884188,0.000017194425,0.0002056306,0.000044162945,0.000010121968,0.0000024181797,0.000031247248],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976244,0.0006257508,0.00068480015,0.00017399684,0.00077061256,0.00012044261],"domain_scores_gemma":[0.9988166,0.000113289985,0.00067378575,0.00006538773,0.00028075482,0.00005019887],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.004064334,0.00015209081,0.0003332136,0.00004931334,0.000086458786,0.000081842125,0.00014150512,0.0000780675,0.00003873771],"category_scores_gemma":[0.00028002608,0.000053704145,0.000117267286,0.00023251824,0.000058425085,0.00022526878,0.00004550062,0.0001686652,0.0000012614768],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024095968,0.00007138751,0.0005647479,0.00038015016,0.0001327982,4.6828708e-7,0.00008030327,5.9200767e-7,0.9823171,0.00031919018,0.0000071878326,0.01588512],"study_design_scores_gemma":[0.00022770575,0.0044235545,0.0701046,0.0011641748,0.000060593004,0.000011469037,0.00003059085,0.000076032054,0.92325777,0.00020906668,0.0003315737,0.00010289499],"about_ca_topic_score_codex":0.000013945214,"about_ca_topic_score_gemma":0.000010345269,"teacher_disagreement_score":0.06953985,"about_ca_system_score_codex":0.000037389007,"about_ca_system_score_gemma":0.000022997718,"threshold_uncertainty_score":0.21899915},"labels":[],"label_agreement":null},{"id":"W4390937537","doi":"10.1016/j.crfs.2024.100682","title":"Oleosome interfacial engineering to enhance their functionality in foods","year":2024,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Glycerol; Lecithin; Chemistry; Polysaccharide; Homogenization (climate); Coating; Chemical engineering; Gellan gum; Food science; Chromatography; Organic chemistry; Biology","score_opus":0.18946370900675116,"score_gpt":0.41880911598855164,"score_spread":0.22934540698180048,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390937537","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9936798,0.0017784272,0.00004285161,0.0021064647,0.0013598301,0.0005268653,0.000025390455,0.0000705615,0.0004097907],"genre_scores_gemma":[0.99925625,0.00001867015,0.00001817011,0.0000086870195,0.00047793705,0.00019041785,0.0000027614622,0.0000011032581,0.000025982554],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.996948,0.00014718481,0.00029897128,0.0007539906,0.0010183473,0.0008335318],"domain_scores_gemma":[0.9992351,0.00029630456,0.000014730465,0.00012931149,0.000119259246,0.00020530987],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00540286,0.0001321329,0.00014829767,0.00028332457,0.00014759855,0.00034788097,0.0010601712,0.000049740018,0.000063816646],"category_scores_gemma":[0.0004971625,0.00005731105,0.000043898053,0.005206025,0.00023551613,0.00041494885,0.00055490085,0.0006589382,0.0001482921],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025513225,0.00013686215,0.002104924,0.00010299808,0.0000029725365,0.000007778336,0.0005544422,0.00012802116,0.6180089,0.0063314782,0.00027302594,0.37232307],"study_design_scores_gemma":[0.00023728037,0.0038522277,0.1729909,0.0032688978,0.0000015166075,0.00002506122,0.0011741696,0.012491545,0.36610502,0.011098334,0.4274132,0.001341873],"about_ca_topic_score_codex":0.000084098356,"about_ca_topic_score_gemma":0.00064283225,"teacher_disagreement_score":0.42714018,"about_ca_system_score_codex":0.00039648992,"about_ca_system_score_gemma":0.00011000893,"threshold_uncertainty_score":0.33546242},"labels":[],"label_agreement":null},{"id":"W4391037046","doi":"10.1016/b978-0-323-91652-3.00001-0","title":"Faba Bean as a Sustainable Plant Protein Source","year":2024,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Vicia faba; Starch; Agronomy; Plant protein; Crop; Fractionation; Cultivar; Fabaceae; Legume; Chemistry; Biology; Food science; Botany","score_opus":0.015143856474950044,"score_gpt":0.2070103699219622,"score_spread":0.19186651344701217,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391037046","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0019816975,0.002747929,1.3893954e-7,0.0003484633,0.00024014071,0.0023703873,0.00013474947,0.00036253195,0.99181396],"genre_scores_gemma":[0.015617378,0.00001262893,0.000012191841,0.00016935157,0.001216895,0.00027545672,0.00010165499,0.000015039361,0.9825794],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9973518,0.0000434281,0.00052847655,0.0008278334,0.0005901357,0.00065828674],"domain_scores_gemma":[0.9991383,0.000058181548,0.00024333168,0.00023999817,0.00010767228,0.00021250853],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00045523755,0.00058270356,0.00060093775,0.000046631896,0.00027128597,0.00027678043,0.00069850445,0.00058378425,0.00079595146],"category_scores_gemma":[0.000027391552,0.00022762865,0.0003770619,0.00003124057,0.00013421256,0.00005244796,0.0004962101,0.00072612404,0.0026096508],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000028902008,0.0000111448835,8.31026e-7,0.0002964775,0.00012311364,0.00042504605,0.0001754857,1.2912022e-7,0.0042593353,0.07347821,0.00074024533,0.92046106],"study_design_scores_gemma":[0.0000562477,0.00035361474,0.000001255608,0.0007988486,0.000047388814,0.00008200592,0.00014671839,0.0000017945641,0.00072175823,0.04630633,0.95091337,0.0005706577],"about_ca_topic_score_codex":0.00004215358,"about_ca_topic_score_gemma":0.00018186525,"teacher_disagreement_score":0.95017314,"about_ca_system_score_codex":0.00017122041,"about_ca_system_score_gemma":0.000054962948,"threshold_uncertainty_score":0.9981669},"labels":[],"label_agreement":null},{"id":"W4391047050","doi":"","title":"Phaseolus vulgaris bean cultivar expressing different phaseoline types influence protein hydrolysis in vitro but no in vivo","year":2007,"lang":"en","type":"preprint","venue":"HAL (Le Centre pour la Communication Scientifique Directe)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie","funders":"","keywords":"Phaseolus; Cultivar; In vivo; In vitro; Hydrolysis; Botany; Chemistry; Biology; Biotechnology; Biochemistry","score_opus":0.016724078314806233,"score_gpt":0.23303072755195928,"score_spread":0.21630664923715304,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391047050","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9876313,0.0009865874,0.0006706052,0.0014288311,0.00012529427,0.0013223283,0.00016855197,0.00017783267,0.007488626],"genre_scores_gemma":[0.99431163,0.000099902,0.002308689,0.00005941018,0.000074075,0.00027354574,0.0003414994,0.00000993704,0.0025212828],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9924984,0.003988114,0.0010508975,0.001132532,0.0006595466,0.00067053107],"domain_scores_gemma":[0.99648017,0.0009040763,0.00069939985,0.00082406896,0.00087953196,0.00021274608],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.004530278,0.0005239094,0.00071717903,0.00017878883,0.00025473826,0.0003586452,0.0016911201,0.0005232763,0.00019869674],"category_scores_gemma":[0.0014840671,0.0002997501,0.00022886232,0.0006340418,0.00022751131,0.0002018668,0.0013940318,0.0010406713,0.00003675805],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007947371,0.0008500066,0.0019364973,0.00008938176,0.00002616144,0.000017500606,0.0012246084,0.0000699879,0.9649248,0.00020124536,0.00002999731,0.030550327],"study_design_scores_gemma":[0.00068450894,0.000002287345,0.004498732,0.0030361624,0.00001852127,0.0000053469057,0.000113417474,0.0070070755,0.9799281,0.00068850373,0.0033304482,0.0006869085],"about_ca_topic_score_codex":0.012798492,"about_ca_topic_score_gemma":0.0107582025,"teacher_disagreement_score":0.029863419,"about_ca_system_score_codex":0.00032011312,"about_ca_system_score_gemma":0.00006668794,"threshold_uncertainty_score":0.99994546},"labels":[],"label_agreement":null},{"id":"W4391100311","doi":"10.1016/j.idairyj.2024.105886","title":"Development of value-added beverages using sheep and goat cheese whey and secondary whey","year":2024,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Fundação de Amparo à Pesquisa do Estado de São Paulo","keywords":"Food science; Chemistry; Fermentation; Taste; Whey protein","score_opus":0.03210854329973214,"score_gpt":0.264054715747401,"score_spread":0.23194617244766888,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391100311","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953032,0.00201108,0.00005031525,0.00065739296,0.00069591973,0.000066718785,0.00002735521,0.000017733279,0.0011702629],"genre_scores_gemma":[0.997021,0.000102372745,0.0021604619,0.000049245147,0.00041442123,0.000002211385,0.000007780347,0.0000013310363,0.00024115252],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9990333,0.000044458597,0.00032511188,0.00016492546,0.00031152874,0.00012068143],"domain_scores_gemma":[0.999689,0.000031492007,0.00009524661,0.00002092976,0.00008423414,0.00007908657],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004606116,0.00009951737,0.000121597644,0.00003788969,0.0001408283,0.00022598043,0.00017804817,0.00005468441,0.00033510072],"category_scores_gemma":[0.00003544232,0.000042740718,0.000042160656,0.00006224627,0.000047278656,0.0003030133,0.00012758216,0.0001955964,0.0000051457096],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000023027449,0.000024628524,0.0016088497,0.000026365178,0.00012872968,0.0000349328,0.0007894762,0.000007982337,0.7482552,0.0005156828,0.00037275074,0.24821241],"study_design_scores_gemma":[0.0013936431,0.00055542495,0.40464634,0.0029355003,0.00008899811,0.008447829,0.0036870688,0.010676054,0.08632716,0.012899801,0.46706387,0.0012783213],"about_ca_topic_score_codex":0.000034184563,"about_ca_topic_score_gemma":0.00004704381,"teacher_disagreement_score":0.661928,"about_ca_system_score_codex":0.00006121336,"about_ca_system_score_gemma":0.000041632626,"threshold_uncertainty_score":0.3669118},"labels":[],"label_agreement":null},{"id":"W4391404674","doi":"10.3390/foods13030448","title":"Towards Sustainable Protein Sources: The Thermal and Rheological Properties of Alternative Proteins","year":2024,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Western University","funders":"","keywords":"Pea protein; Soy protein; Rheology; Food science; Differential scanning calorimetry; Viscosity; Apparent viscosity; Extrusion; Plant protein; Chemistry; Materials science; Composite material; Thermodynamics","score_opus":0.034751574795468976,"score_gpt":0.22738445694006312,"score_spread":0.19263288214459415,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391404674","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9895958,0.0037120506,0.000014230549,0.0021977536,0.00005652822,0.0013031338,0.000008494705,0.00009560035,0.0030164425],"genre_scores_gemma":[0.9971946,0.000008688432,0.00004495457,0.000031013467,0.00023862928,0.00033958405,0.0000014965241,0.0000015276212,0.0021395339],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99883884,0.00018719514,0.00020112484,0.0002558618,0.0002430757,0.00027392074],"domain_scores_gemma":[0.99971926,0.00004190926,0.000055549062,0.000071191476,0.00006918749,0.000042898577],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00054916774,0.00013514853,0.00016575585,0.000011227015,0.00016928583,0.00012829935,0.00033228516,0.00008394174,0.00008740465],"category_scores_gemma":[0.00009620867,0.000033522432,0.00006722964,0.00020738001,0.00027987928,0.00012489635,0.00023639214,0.00016353535,0.000010012993],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009643459,0.00008292519,0.00041765493,0.00033699465,0.000094221534,0.0000290515,0.0023597481,0.000008766661,0.8992246,0.04891032,0.00006950529,0.048369803],"study_design_scores_gemma":[0.00024067519,0.0037576852,0.0078051807,0.00069662946,0.000034782428,0.000054092798,0.007440558,0.001317133,0.90878934,0.011925008,0.05738246,0.0005564278],"about_ca_topic_score_codex":0.00086407823,"about_ca_topic_score_gemma":0.00004132296,"teacher_disagreement_score":0.057312954,"about_ca_system_score_codex":0.000021270762,"about_ca_system_score_gemma":0.000021287973,"threshold_uncertainty_score":0.13670051},"labels":[],"label_agreement":null},{"id":"W4391538589","doi":"10.1016/j.ijbiomac.2024.129806","title":"Effect of soluble dietary fiber on soy protein isolate emulsion gel properties, stability and delivery of vitamin D3","year":2024,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"National Key Research and Development Program of China; Key Technologies Research and Development Program; Key Technology Research and Development Program of Shandong","keywords":"Emulsion; Soy protein; Chemistry; Vitamin; Food science; Dietary fiber; Chromatography; Biochemistry","score_opus":0.03180222583095147,"score_gpt":0.24991163382697643,"score_spread":0.21810940799602496,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391538589","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99726593,0.0014668521,0.000004027025,0.0004998726,0.00027457808,0.00028204592,0.000058894133,0.000015809737,0.00013198561],"genre_scores_gemma":[0.9995966,0.00010155927,0.0000823497,0.000023447828,0.00014577319,0.000008990309,0.0000070841884,0.0000015146203,0.000032659096],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982913,0.0003642698,0.00058538944,0.00021922328,0.00039515135,0.0001446547],"domain_scores_gemma":[0.99904495,0.0003407508,0.00027583077,0.000048009835,0.00022753039,0.00006291148],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007805859,0.0001569795,0.00033312367,0.000039614362,0.00003414419,0.000045524732,0.00039178834,0.00012810525,0.00013957506],"category_scores_gemma":[0.0002223004,0.00005169151,0.0001991694,0.00009085118,0.00018551265,0.00011070251,0.00016970365,0.00020773262,0.0000075820285],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00086622476,0.000108925524,0.000737842,0.000061557796,0.00009233133,0.000044483448,0.000030870407,0.000003006451,0.9160719,0.00004904663,0.000023328943,0.0819105],"study_design_scores_gemma":[0.00026954082,0.007473903,0.0046769017,0.0008437453,0.000017124139,0.00008878211,0.000043778262,0.00015433945,0.9852208,0.0004048513,0.00067140406,0.00013482531],"about_ca_topic_score_codex":0.00008134986,"about_ca_topic_score_gemma":0.000008110264,"teacher_disagreement_score":0.08177567,"about_ca_system_score_codex":0.000043188797,"about_ca_system_score_gemma":0.000011892194,"threshold_uncertainty_score":0.21079186},"labels":[],"label_agreement":null},{"id":"W4391608260","doi":"10.1111/1750-3841.16946","title":"Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; McGill University","funders":"King Saud University","keywords":"Fermentation; Chemistry; Food science; Pea protein","score_opus":0.3203341629734963,"score_gpt":0.34274841980345055,"score_spread":0.022414256829954238,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391608260","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99797016,0.0010439663,0.00009960265,0.00025031695,0.000100058256,0.00044203838,0.000025292678,0.0000029179078,0.00006562923],"genre_scores_gemma":[0.9997139,0.000012441431,0.00017120573,0.000007747774,0.00008553462,0.000005166492,0.0000011353059,5.857685e-7,0.0000023023492],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976223,0.00013808125,0.0006073072,0.00012669938,0.0014164994,0.000089092086],"domain_scores_gemma":[0.9979992,0.00004434708,0.00074989797,0.000055680088,0.0011248371,0.000026070813],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0025936456,0.00007277655,0.00018416933,0.000023253173,0.000063635314,0.000053799748,0.0002901112,0.00003584495,0.0000039345978],"category_scores_gemma":[0.0003155919,0.000023799748,0.000052294472,0.0004839534,0.0004300782,0.00051681645,0.000052406067,0.000104021085,7.658964e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025057625,0.000057114095,0.000052669806,0.00006296584,0.000020135527,5.6119376e-8,0.0008197944,0.00011708119,0.9834672,0.0027551148,0.000002362496,0.0126204435],"study_design_scores_gemma":[0.00019678229,0.0012970763,0.010527174,0.0002802573,0.000043748194,0.000020635187,0.001913391,0.0012358851,0.97523665,0.009187683,0.0000045951833,0.000056109573],"about_ca_topic_score_codex":0.00015516358,"about_ca_topic_score_gemma":0.00007354584,"teacher_disagreement_score":0.012564334,"about_ca_system_score_codex":0.000060442082,"about_ca_system_score_gemma":0.0002605701,"threshold_uncertainty_score":0.1584641},"labels":[],"label_agreement":null},{"id":"W4391862448","doi":"10.1016/j.foodres.2024.114111","title":"Heat-induced pressed gels from canola press cakes: Exploring the impact of starting materials, stirring conditions, and carbohydrase pretreatment","year":2024,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada","keywords":"Canola; Chemistry; Chemical engineering; Yield (engineering); Soy protein; Carbohydrase; Nucleation; Food science; Materials science; Organic chemistry; Composite material","score_opus":0.22614666692680938,"score_gpt":0.3821926370573792,"score_spread":0.15604597013056984,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391862448","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.995748,0.00082544336,0.0000012072915,0.0004676471,0.0004385169,0.0005168172,0.0016326573,0.00004607724,0.00032362813],"genre_scores_gemma":[0.99892795,0.000050106602,0.000009704296,0.0000028264012,0.0004998111,0.0003409389,0.000115016664,0.0000026025416,0.000051050625],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982877,0.0002794763,0.00026814514,0.0002961821,0.0005960338,0.00027250592],"domain_scores_gemma":[0.9990313,0.0006150713,0.000030157866,0.00009131307,0.00014966253,0.000082499704],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006665846,0.00011590075,0.00013420013,0.000040184088,0.00018938752,0.00034503563,0.00035972917,0.000045143614,0.00022528316],"category_scores_gemma":[0.00018458934,0.000041798634,0.00006236377,0.00013607589,0.00007619519,0.00024882695,0.00022469931,0.00018572819,0.0000059788636],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000038424234,0.00004381368,0.0006394512,0.000016921911,0.0002610796,0.0000096783315,0.00051220687,0.00004019235,0.99503833,0.00026491267,0.00021781558,0.0029171475],"study_design_scores_gemma":[0.00018872855,0.0008953024,0.03629378,0.0004722922,0.000012133438,0.0000063480825,0.0007116171,0.0014902106,0.9581431,0.0009194069,0.0007226187,0.0001444332],"about_ca_topic_score_codex":0.02655334,"about_ca_topic_score_gemma":0.00059981045,"teacher_disagreement_score":0.036895227,"about_ca_system_score_codex":0.00018453959,"about_ca_system_score_gemma":0.00004019388,"threshold_uncertainty_score":0.9799289},"labels":[],"label_agreement":null},{"id":"W4391882205","doi":"10.1021/acsfoodscitech.3c00614","title":"Pea Protein–Curcumin Interactions and Their Effects on In Vitro Protein Digestibility","year":2024,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Curcumin; Protein digestibility; In vitro; Chemistry; Food science; Biochemistry","score_opus":0.01646675529727184,"score_gpt":0.24370702366169894,"score_spread":0.2272402683644271,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391882205","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9899677,0.00054825726,0.000018353016,0.0065690046,0.00020602321,0.0015546357,0.000016548687,0.00048633871,0.0006331575],"genre_scores_gemma":[0.99918514,0.0000024094752,0.000059612325,0.00004212095,0.00007188349,0.00055929704,0.000002325793,0.0000020466068,0.00007516554],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979737,0.000085626074,0.0002665474,0.000889208,0.00024843434,0.00053652015],"domain_scores_gemma":[0.99939674,0.00017218933,0.00006180442,0.0002298424,0.000055570465,0.0000838685],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008484129,0.00022034522,0.00023982544,0.0002904488,0.00030505145,0.0001785554,0.0007626451,0.00017910133,0.0000063452762],"category_scores_gemma":[0.00046672975,0.00008748482,0.000041660947,0.0029410864,0.0008212504,0.00044329793,0.00036119347,0.0005305772,0.00003522259],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000014875258,0.000048491667,0.00008274873,0.00002252631,0.0000035487526,0.000008243486,0.000088609166,5.7334853e-7,0.8441967,0.0065770587,0.0000041891335,0.14895244],"study_design_scores_gemma":[0.000069562375,0.0012936022,0.001059431,0.000263584,0.000001781167,0.00003825586,0.00034541814,0.00017549461,0.9684824,0.025377301,0.00269645,0.00019675674],"about_ca_topic_score_codex":0.00009825993,"about_ca_topic_score_gemma":0.00030759952,"teacher_disagreement_score":0.14875568,"about_ca_system_score_codex":0.00016420861,"about_ca_system_score_gemma":0.00004799985,"threshold_uncertainty_score":0.35675272},"labels":[],"label_agreement":null},{"id":"W4391905918","doi":"10.1016/j.colsurfa.2024.133405","title":"Physiological and antimicrobial properties of a novel nanoemulsion formulation containing mixed surfactant and essential oils: Optimization modeling by response surface methodology","year":2024,"lang":"en","type":"article","venue":"Colloids and Surfaces A Physicochemical and Engineering Aspects","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":31,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation; Institut National de la Recherche Scientifique","funders":"Natural Sciences and Engineering Research Council of Canada; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Pulmonary surfactant; Response surface methodology; Antimicrobial; Chemistry; Materials science; Nanotechnology; Chromatography; Organic chemistry; Biochemistry","score_opus":0.03710132814349791,"score_gpt":0.22687836436103717,"score_spread":0.18977703621753927,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391905918","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9946146,0.003542842,0.0013241793,0.0001437242,0.00006989004,0.00019466963,0.000033548917,0.00007392525,0.0000025904192],"genre_scores_gemma":[0.99754596,0.00025858555,0.002114454,0.000006927396,0.00004270687,0.000005600063,0.000016203736,0.0000038406974,0.000005721028],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9990272,0.00006608165,0.00023481065,0.00036721988,0.00010177836,0.00020292753],"domain_scores_gemma":[0.99957,0.00023094108,0.000043967688,0.000035671197,0.00004129261,0.0000781163],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032829566,0.00018977339,0.00033911067,0.000014734629,0.00010230942,0.000103315506,0.000050833,0.00013414703,0.0000011122146],"category_scores_gemma":[0.00008930484,0.000094055016,0.000033384837,0.00013489748,0.000077101184,0.00015965832,0.00011362014,0.00011909826,8.358704e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00023688647,0.000028905813,0.000020069383,0.00015464303,0.000025410955,8.7347325e-7,0.00019927054,0.014637406,0.984082,0.00012534752,0.000005778037,0.00048341142],"study_design_scores_gemma":[0.00020733048,0.0001637966,0.0001292272,0.00020706661,0.000015506213,0.000011210465,0.00009942285,0.5625119,0.4364582,0.00002865304,0.000009942595,0.00015775562],"about_ca_topic_score_codex":0.00011169226,"about_ca_topic_score_gemma":0.0000032514345,"teacher_disagreement_score":0.5478745,"about_ca_system_score_codex":0.00001397705,"about_ca_system_score_gemma":0.000007025552,"threshold_uncertainty_score":0.38354522},"labels":[],"label_agreement":null},{"id":"W4391934192","doi":"10.1016/j.foodhyd.2024.109911","title":"Maillard conjugates of whey protein isolate and gum Arabic: Enhanced functional properties and unique gut microbiota regulation","year":2024,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Priority Academic Program Development of Jiangsu Higher Education Institutions; China Scholarship Council","keywords":"Maillard reaction; Whey protein isolate; Gut flora; Chemistry; Functional food; Polysaccharide; Gum arabic; Food science; Prebiotic; Biochemistry; Whey protein; Antioxidant; Microbial metabolism; Bacteria; Conjugate; Biology","score_opus":0.024458926514692867,"score_gpt":0.1837181715161402,"score_spread":0.15925924500144734,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391934192","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99502856,0.0021419646,0.00003192826,0.0007090345,0.000110512476,0.0012983205,0.000045670586,0.00010379932,0.0005301989],"genre_scores_gemma":[0.99768776,0.000029523675,0.00008510625,0.000025367091,0.00013786764,0.00018484167,0.000016642762,0.000002873232,0.0018300157],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988987,0.0000845698,0.00029930504,0.00036575578,0.00015696508,0.00019470908],"domain_scores_gemma":[0.9996919,0.000031777123,0.00007918804,0.000064568216,0.00007190891,0.000060635153],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002486153,0.00017199288,0.00022257834,0.000029185125,0.0001381002,0.000121227655,0.00009649052,0.00014904673,0.00006648141],"category_scores_gemma":[0.000027674438,0.00007186355,0.000051080435,0.00021040587,0.00014306382,0.00019585241,0.000096708485,0.0001090949,0.000010761646],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000064515785,0.00001781906,0.000089614594,0.00015269748,0.00004054846,5.392009e-7,0.00013469922,0.0000045753004,0.99587107,0.0006426147,0.00010553046,0.0028757574],"study_design_scores_gemma":[0.00022555949,0.0015806763,0.0074345744,0.0005254384,0.000020985975,0.000033765118,0.00017417206,0.00057587575,0.9754164,0.0024598397,0.011240847,0.00031187065],"about_ca_topic_score_codex":0.00006642174,"about_ca_topic_score_gemma":0.00018001764,"teacher_disagreement_score":0.020454694,"about_ca_system_score_codex":0.00002606131,"about_ca_system_score_gemma":0.000018540917,"threshold_uncertainty_score":0.29305106},"labels":[],"label_agreement":null},{"id":"W4392002274","doi":"10.1002/aocs.12825","title":"Developing thermally stable beverage emulsions using mildly fractionated pea proteins","year":2024,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Homogenizer; Chemistry; Emulsion; Pea protein; Chromatography; Protein aggregation; Oil droplet; Salt (chemistry); Denaturation (fissile materials); Adsorption; Centrifugation; Aqueous solution; Chemical engineering; Food science; Biochemistry; Organic chemistry; Nuclear chemistry","score_opus":0.03297832937445747,"score_gpt":0.2693128450312804,"score_spread":0.23633451565682292,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392002274","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99487966,0.00073930825,0.00008627716,0.003517685,0.00027715106,0.000072505114,0.000015761663,0.000043025586,0.00036860854],"genre_scores_gemma":[0.99566776,0.00013848707,0.002419511,0.0004451262,0.0006729704,0.000004981807,0.0000016385465,0.0000037049906,0.0006458018],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99859077,0.00009528541,0.0003895002,0.00018060317,0.0004834633,0.00026036543],"domain_scores_gemma":[0.99896866,0.00014409386,0.00052856136,0.000085461,0.00019369482,0.000079529054],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005310661,0.00015453994,0.0002585732,0.000006976742,0.00035004367,0.00013934696,0.0005370273,0.00006429946,0.000054100514],"category_scores_gemma":[0.00009210092,0.000052965086,0.00045224014,0.000632967,0.00015168679,0.00019237028,0.00013701897,0.00048578606,0.000005054725],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011895786,0.000027750515,0.0003450987,0.000033968397,0.00012323726,0.000006573963,0.00037374863,0.000063727384,0.983031,0.000010393419,0.0010802184,0.014892436],"study_design_scores_gemma":[0.00057370635,0.00046344456,0.027476849,0.0027444267,0.00022678787,0.0015708079,0.011233408,0.0040423702,0.73150826,0.000906133,0.21781051,0.001443318],"about_ca_topic_score_codex":0.00029146796,"about_ca_topic_score_gemma":0.000012516883,"teacher_disagreement_score":0.25152272,"about_ca_system_score_codex":0.00039608608,"about_ca_system_score_gemma":0.00014733068,"threshold_uncertainty_score":0.26922882},"labels":[],"label_agreement":null},{"id":"W4392122652","doi":"10.1016/j.crstbi.2024.100135","title":"Molecular forces driving protein complexation of lentil and whey proteins: Structure-function relationships of trehalose-conjugated protein complexes on protein digestibility and solubility","year":2024,"lang":"en","type":"article","venue":"Current Research in Structural Biology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Universiti Sains Malaysia; Jordan University of Science and Technology; King Saud University","keywords":"Trehalose; Chemistry; Whey protein; Solubility; Conjugated system; Protein tertiary structure; Soy protein; Amide; Fourier transform infrared spectroscopy; Protein structure; Biochemistry; Food science; Organic chemistry; Chemical engineering; Polymer","score_opus":0.1197414472588554,"score_gpt":0.35985091315833745,"score_spread":0.24010946589948207,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392122652","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99216145,0.0019883532,0.000022883069,0.00034974873,0.00009645504,0.005077219,0.00020618849,0.000060388946,0.000037282527],"genre_scores_gemma":[0.9993145,0.000009936217,0.0001502986,0.0000011444289,0.00006991961,0.0003078591,0.00013563316,0.000003910975,0.000006807065],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99540067,0.0019964944,0.00079149305,0.0008477395,0.0004706742,0.00049293216],"domain_scores_gemma":[0.9988298,0.00034374048,0.00022873165,0.00020319127,0.0002814129,0.0001131196],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019485726,0.0002772077,0.00047648896,0.00018071558,0.0002589618,0.000084676874,0.0002899557,0.0002550773,0.00003798109],"category_scores_gemma":[0.00083500304,0.00013225056,0.0000690098,0.0007262456,0.001006304,0.00024042361,0.00026139486,0.000869678,0.0000012934919],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018126876,0.000038525304,0.029436864,0.0006542918,0.000019714023,0.000001145003,0.00009095622,0.0000046806476,0.8929749,0.018525278,0.0000010830192,0.058071285],"study_design_scores_gemma":[0.0004460337,0.002436044,0.41587436,0.0019426112,0.0000107822,0.000007505671,0.00021997845,0.0017933452,0.43162614,0.14511667,0.0001751955,0.00035133053],"about_ca_topic_score_codex":0.00088224106,"about_ca_topic_score_gemma":0.001154127,"teacher_disagreement_score":0.46134874,"about_ca_system_score_codex":0.000110664056,"about_ca_system_score_gemma":0.000050355822,"threshold_uncertainty_score":0.5393021},"labels":[],"label_agreement":null},{"id":"W4392203907","doi":"10.1016/j.foodchem.2024.138882","title":"Trehalose-conjugated lentil-casein protein complexes prepared by structural interaction: Effects on water solubility and protein digestibility","year":2024,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Universiti Sains Malaysia; Jordan University of Science and Technology; King Saud University","keywords":"Solubility; Casein; Chemistry; Trehalose; Conjugated system; Food science; Protein digestibility; Chromatography; Organic chemistry; Biochemistry; Polymer","score_opus":0.014897976896244268,"score_gpt":0.22983686907577958,"score_spread":0.2149388921795353,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392203907","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99629116,0.0003651432,6.8430495e-7,0.00058170833,0.0001457753,0.001337373,0.00027915862,0.00037482355,0.00062419113],"genre_scores_gemma":[0.9981696,6.608023e-7,0.000013968243,0.000018898441,0.00029266748,0.00031523174,0.0002718869,0.0000043190244,0.0009127437],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99793047,0.00013918344,0.00036670448,0.0008504961,0.00030320988,0.00040996616],"domain_scores_gemma":[0.9994156,0.000115072544,0.00006598547,0.0002009824,0.000048960155,0.00015343376],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000258714,0.0003306359,0.0003016515,0.000007092711,0.0002192663,0.000273756,0.00025234633,0.00021194597,0.00031316245],"category_scores_gemma":[0.00008923958,0.00013016602,0.00011214374,0.00011846884,0.00013270842,0.00019167225,0.00015841467,0.00035061518,0.00003455085],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013102073,0.000055567907,0.000114733186,0.0005961149,0.000049095506,0.000010424631,0.0000721867,3.4118023e-7,0.9932762,0.000008622651,0.0003524163,0.005333309],"study_design_scores_gemma":[0.00017791797,0.0006272945,0.0003807702,0.00034836764,0.000012590107,0.00002749572,0.00005961143,0.00009809012,0.99319357,0.00059745775,0.0041762176,0.0003006313],"about_ca_topic_score_codex":0.00014471848,"about_ca_topic_score_gemma":0.000037579768,"teacher_disagreement_score":0.005032678,"about_ca_system_score_codex":0.00011980908,"about_ca_system_score_gemma":0.000010809579,"threshold_uncertainty_score":0.53080165},"labels":[],"label_agreement":null},{"id":"W4392303441","doi":"10.1016/j.foodhyd.2024.109956","title":"A pH-sensitive W/O/W emulsion-bound carboxymethyl chitosan-alginate hydrogel bead system through the Maillard reaction for probiotics intestine-targeted delivery","year":2024,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":56,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Chitosan; Chemistry; Lactobacillus rhamnosus; Maillard reaction; Citric acid; Emulsion; Self-healing hydrogels; Controlled release; Food science; Chromatography; Lactobacillus; Polymer chemistry; Materials science; Biochemistry; Fermentation; Nanotechnology","score_opus":0.02080957457243562,"score_gpt":0.23390225215076832,"score_spread":0.2130926775783327,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392303441","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98810804,0.0015154354,0.00017581924,0.001634695,0.0018231992,0.0040430026,0.0005086954,0.0006251479,0.0015659501],"genre_scores_gemma":[0.9974245,0.000013540218,0.00013498003,0.00014270125,0.0011648132,0.00067391415,0.0001421128,0.000012728557,0.00029071304],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9972896,0.0001902296,0.0005907281,0.0007673034,0.00052659895,0.000635547],"domain_scores_gemma":[0.99861854,0.0006849346,0.00020662852,0.00021285705,0.00016468487,0.00011232836],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040984867,0.0004344068,0.00045674425,0.00003021592,0.00067811395,0.0002683079,0.0004958362,0.0002649548,0.0000054535426],"category_scores_gemma":[0.00016710084,0.00016923928,0.00029901977,0.0008055584,0.00012101303,0.00023869144,0.00017601054,0.00039459387,0.000036200454],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012398396,0.00005595635,0.000028350523,0.000268055,0.00023510662,0.000022520935,0.00044097242,0.00008668114,0.9915369,0.0018777978,0.0011233923,0.004200294],"study_design_scores_gemma":[0.00068209285,0.003689734,0.0005920208,0.0014046378,0.0003075082,0.00037949317,0.004770227,0.026536869,0.9034758,0.0013315186,0.05555427,0.0012757976],"about_ca_topic_score_codex":0.0063854186,"about_ca_topic_score_gemma":0.009092777,"teacher_disagreement_score":0.08806106,"about_ca_system_score_codex":0.00032121883,"about_ca_system_score_gemma":0.00009961411,"threshold_uncertainty_score":0.9652886},"labels":[],"label_agreement":null},{"id":"W4392435136","doi":"10.1016/j.foodchem.2024.138861","title":"Establishing a novel ternary complex of soybean protein isolated-tannic acid-magnesium ion and its properties","year":2024,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Fundamental Research Funds for the Central Universities; Program for New Century Excellent Talents in University; Sichuan Province Science and Technology Support Program; National Natural Science Foundation of China","keywords":"Tannic acid; Covalent bond; Chemistry; Ternary complex; Soy protein; Ternary operation; Digestion (alchemy); Magnesium; Chromatography; Nuclear chemistry; Biochemistry; Organic chemistry; Enzyme","score_opus":0.045213677760477335,"score_gpt":0.21363395995555529,"score_spread":0.16842028219507796,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392435136","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99364716,0.0039468873,0.0000050562826,0.0004958869,0.000071956274,0.00032845195,0.00009566447,0.00015811675,0.0012508412],"genre_scores_gemma":[0.99890053,0.0000034223488,0.000034236797,0.000013783045,0.0003156038,0.000054002125,0.000026538924,0.0000029167422,0.00064894545],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988858,0.000019879933,0.0002786009,0.00035351174,0.00022642646,0.00023578989],"domain_scores_gemma":[0.9996784,0.0000242168,0.00008377513,0.00007809125,0.000060918013,0.00007463998],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017117322,0.00017265187,0.00019597296,0.000008161705,0.00009113664,0.00014801863,0.00029585313,0.00014373244,0.000097457516],"category_scores_gemma":[0.000057450572,0.00007233489,0.000063848536,0.00019377329,0.00005782375,0.00020544684,0.00017529281,0.00017866124,0.000007773624],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000023211609,0.000042118056,0.000026291447,0.0007142234,0.000021252083,0.0000054741176,0.0001128468,4.1035977e-7,0.997611,0.000023660334,0.000055648947,0.001363873],"study_design_scores_gemma":[0.00008522764,0.00028537377,0.00011170353,0.00036908963,0.000011060038,0.000058282567,0.0002749907,0.0010585631,0.99633884,0.000060421087,0.0011590719,0.0001873613],"about_ca_topic_score_codex":0.000054044074,"about_ca_topic_score_gemma":0.000015306727,"teacher_disagreement_score":0.005253412,"about_ca_system_score_codex":0.00002618545,"about_ca_system_score_gemma":0.000016368904,"threshold_uncertainty_score":0.29497313},"labels":[],"label_agreement":null},{"id":"W4392601695","doi":"10.1016/j.foodhyd.2024.109972","title":"Enhancing emulsifying properties of lentil protein fibrils through EGCG mediation and the mechanism study","year":2024,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":40,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"China Scholarship Council","keywords":"Biophysics; Chemistry; Fibril; Fourier transform infrared spectroscopy; Rheology; Morphology (biology); Chemical engineering; Contact angle; Protein aggregation; Hydrogen bond; Particle size; Particle (ecology); Crystallography; Materials science; Molecule; Biochemistry; Organic chemistry","score_opus":0.030602771888139927,"score_gpt":0.22845961522422653,"score_spread":0.1978568433360866,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392601695","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9928564,0.0023464786,0.0000530598,0.0005186556,0.00020540044,0.0034986374,0.000012161901,0.00012078173,0.00038845712],"genre_scores_gemma":[0.9986399,0.000013796583,0.00006839434,0.000020864127,0.00027120748,0.00074581144,0.0000022752922,0.0000027106116,0.00023508735],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99842805,0.00023237302,0.000392688,0.00032802363,0.00040168423,0.0002171874],"domain_scores_gemma":[0.9996362,0.00009340961,0.00010083058,0.0000917907,0.000045614233,0.000032159733],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000834923,0.00016267611,0.00027152017,0.000016228012,0.00023991494,0.0001567812,0.00024022436,0.000079941005,0.000020002952],"category_scores_gemma":[0.000090645444,0.000050499006,0.00008490705,0.0003194975,0.00008967286,0.0002610648,0.00016239104,0.000133835,0.0000112259295],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000051340656,0.00004699475,0.000048081678,0.00011917916,0.00007293355,0.0000010653556,0.0037344797,0.0000012706392,0.9905287,0.0034685922,0.000008236985,0.0019191296],"study_design_scores_gemma":[0.00066543435,0.002100505,0.000246396,0.00057034,0.00005374069,0.0000088208935,0.0067674136,0.000509419,0.9760127,0.011177377,0.0016024173,0.0002854369],"about_ca_topic_score_codex":0.00030640827,"about_ca_topic_score_gemma":0.0004872534,"teacher_disagreement_score":0.014515997,"about_ca_system_score_codex":0.000027230446,"about_ca_system_score_gemma":0.000014740743,"threshold_uncertainty_score":0.20592897},"labels":[],"label_agreement":null},{"id":"W4392815943","doi":"10.3168/jds.2024-24353","title":"The affinity of milk fat globule membrane fragments and buttermilk proteins to hydroxyapatite","year":2024,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agropur cooperative; Université Laval","funders":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Chemistry; Membrane; Adsorption; Chromatography; Ionic strength; Quartz crystal microbalance; Casein; Globules of fat; Food science; Biochemistry; Milk fat; Organic chemistry","score_opus":0.019956223668346394,"score_gpt":0.25200604144582356,"score_spread":0.23204981777747716,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392815943","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99530476,0.0008612482,0.00002337327,0.002547793,0.0005412338,0.0002529334,0.000014588311,0.000011360237,0.00044272115],"genre_scores_gemma":[0.9991814,0.000050237024,0.00034591783,0.00008452327,0.0002094484,0.0000044681424,1.5933179e-7,6.5231205e-7,0.00012322627],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983511,0.00006711843,0.0003999112,0.0001878657,0.00075643236,0.0002375581],"domain_scores_gemma":[0.9992594,0.00015839281,0.00018799948,0.00008228303,0.00014693406,0.00016494957],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017764546,0.00009434136,0.00016664226,0.00003875575,0.00031771173,0.0002320973,0.00078512024,0.000034990808,0.000017918996],"category_scores_gemma":[0.00026827096,0.000028448323,0.00006701869,0.0007412422,0.00031288268,0.00040549826,0.00018771102,0.0001539707,0.000010245424],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020729425,0.000023741411,0.0011955351,0.000018384218,0.0000090828125,0.0000093572235,0.00022529639,0.000010132246,0.96804386,0.00015112764,0.00032179203,0.029970983],"study_design_scores_gemma":[0.00033452496,0.0036552574,0.12899455,0.0012257921,0.00003506597,0.00036944175,0.0008259422,0.00079079013,0.7931283,0.0027394784,0.06745146,0.00044941265],"about_ca_topic_score_codex":0.000073486786,"about_ca_topic_score_gemma":0.00008096371,"teacher_disagreement_score":0.17491555,"about_ca_system_score_codex":0.00004123358,"about_ca_system_score_gemma":0.000048259637,"threshold_uncertainty_score":0.2443614},"labels":[],"label_agreement":null},{"id":"W4392977016","doi":"10.1016/j.foodres.2024.114259","title":"Legume milk-based yogurt mimetics structured using glucono-δ-lactone","year":2024,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Syneresis; Food science; Legume; Soy protein; Chemistry; Fermentation; Rheology; Soy bean; Centrifugation; Whey protein; Viscosity; Chromatography; Materials science; Agronomy; Composite material; Biology","score_opus":0.19277369312607548,"score_gpt":0.38686143154427177,"score_spread":0.1940877384181963,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392977016","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9884423,0.00088112213,0.00011240481,0.0041654157,0.0017742958,0.00038270644,0.0003446071,0.00014146678,0.0037556498],"genre_scores_gemma":[0.9971524,0.000006188886,0.00044189167,0.00005119361,0.001371223,0.000032489843,0.000109305474,0.0000030762847,0.00083223666],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9975206,0.00021267106,0.00026209466,0.0004121418,0.001174628,0.0004178306],"domain_scores_gemma":[0.99907416,0.00035024164,0.0000346791,0.00009284969,0.00031376717,0.00013427988],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0009539681,0.00013398376,0.00012779124,0.00010304043,0.00019543625,0.00044537298,0.0007254453,0.00013079381,0.0016390703],"category_scores_gemma":[0.00023387998,0.00005695521,0.00011439943,0.00047381295,0.00014696245,0.00016803021,0.00018783225,0.00043837843,0.00019913807],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007242398,0.00007939618,0.0006168665,0.00003724528,0.00015650786,0.00004414046,0.00007118219,0.000084858664,0.9651408,0.005901954,0.004152167,0.02364243],"study_design_scores_gemma":[0.00050218886,0.0016041853,0.004790251,0.00041716624,0.000016031674,0.000080473794,0.000327204,0.05666102,0.34164518,0.010133413,0.58322054,0.0006023612],"about_ca_topic_score_codex":0.00024406084,"about_ca_topic_score_gemma":0.0002426919,"teacher_disagreement_score":0.62349564,"about_ca_system_score_codex":0.00022935569,"about_ca_system_score_gemma":0.00008087856,"threshold_uncertainty_score":0.99927354},"labels":[],"label_agreement":null},{"id":"W4393193654","doi":"10.1016/j.fbio.2024.103934","title":"Enhancing soy protein isolate gels: Combined control of pH and surface charge for improved structural integrity and gel strength","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"National Natural Science Foundation of China","keywords":"Soy protein; Surface charge; Chemistry; Charge (physics); Chemical engineering; Chromatography; Materials science; Food science; Engineering; Physics","score_opus":0.0189687964757881,"score_gpt":0.2342992637868159,"score_spread":0.21533046731102778,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4393193654","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9957627,0.0011781183,0.00016044272,0.00094512256,0.0002365429,0.0012207727,0.00040319024,0.000077280325,0.000015795833],"genre_scores_gemma":[0.9993512,0.000011346263,0.00041320914,0.000035714816,0.00007118198,0.000036265494,0.0000050615035,0.0000015818763,0.0000744191],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99864507,0.00006223383,0.0002996824,0.00049648224,0.00016005593,0.00033649337],"domain_scores_gemma":[0.99944824,0.00018535554,0.000110204164,0.00007198614,0.0000806967,0.00010351677],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006250344,0.00017635082,0.00026593808,0.000016747028,0.00020722498,0.0001663173,0.00026382346,0.00010573138,0.000011870175],"category_scores_gemma":[0.00016567938,0.000070187096,0.000056779798,0.00025921827,0.00023523686,0.0002556051,0.00010500864,0.00017067858,0.0000012813172],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000042796182,0.000012080182,0.0001868574,0.000088748566,0.00001143094,2.8369726e-7,0.000095961994,9.272093e-8,0.9904543,0.0012484875,0.0000044364892,0.007854515],"study_design_scores_gemma":[0.00069646275,0.0049652727,0.0060309777,0.0003176369,0.000023574847,0.000014824483,0.00036433793,0.026394496,0.9573326,0.0026131114,0.00079826167,0.00044845394],"about_ca_topic_score_codex":0.0001682883,"about_ca_topic_score_gemma":0.00026952778,"teacher_disagreement_score":0.03312172,"about_ca_system_score_codex":0.000020927615,"about_ca_system_score_gemma":0.000026251138,"threshold_uncertainty_score":0.28621468},"labels":[],"label_agreement":null},{"id":"W4393204845","doi":"10.1016/j.foodchem.2024.139104","title":"Fibrillization of lentil proteins is impacted by the protein extraction conditions and co-extracted phenolics","year":2024,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Social Sciences and Humanities Research Council of Canada","keywords":"Extraction (chemistry); Fibril; Chemistry; Covalent bond; Protein purification; Homogeneous; Amyloid fibril; Biochemistry; Polyphenol; Legume; Biophysics; Chromatography; Botany; Biology; Amyloid β; Organic chemistry; Antioxidant","score_opus":0.01756938716037934,"score_gpt":0.2554928391252482,"score_spread":0.23792345196486883,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4393204845","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99505144,0.00090564915,0.0000174409,0.0007741063,0.000037169408,0.0005589617,0.0010218517,0.00011441253,0.0015189748],"genre_scores_gemma":[0.99845207,0.00001818594,0.000010604862,0.000017248887,0.00017087544,0.00010184967,0.00034255916,0.0000023141465,0.0008842658],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99912274,0.000032748023,0.00023543701,0.00023467209,0.00021540096,0.00015902394],"domain_scores_gemma":[0.99962485,0.00005606828,0.000114770475,0.000084979016,0.00006509815,0.000054240005],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012146381,0.0001275635,0.00011930564,0.000005516386,0.00014698035,0.0001069901,0.00013536318,0.00015140139,0.00032560216],"category_scores_gemma":[0.000045643654,0.000050880848,0.000056803456,0.00024225327,0.0000954224,0.00014355476,0.000027353015,0.00015496313,0.00000856087],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000007721262,0.00003402505,0.000035890735,0.00011843136,0.0000337528,4.7977977e-7,0.00008435835,2.9670943e-7,0.99396145,0.000035074896,0.0024519688,0.0032365243],"study_design_scores_gemma":[0.000059376845,0.000120829594,0.00048555626,0.00012359864,0.000014710571,0.000025266238,0.00019125246,0.00010585355,0.97405505,0.00026492265,0.024440188,0.00011339667],"about_ca_topic_score_codex":0.00006796203,"about_ca_topic_score_gemma":0.000009598643,"teacher_disagreement_score":0.021988219,"about_ca_system_score_codex":0.000029517985,"about_ca_system_score_gemma":0.000017161667,"threshold_uncertainty_score":0.35651153},"labels":[],"label_agreement":null},{"id":"W4393989618","doi":"10.1002/sfp2.1028","title":"Current review of faba bean protein fractionation and its value‐added utilization in foods","year":2024,"lang":"en","type":"article","venue":"Sustainable Food Proteins","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Research Manitoba; University of Saskatchewan","funders":"","keywords":"Fractionation; Value (mathematics); Current (fluid); Environmental science; Food science; Chemistry; Agronomy; Biology; Mathematics; Chromatography; Physics; Statistics","score_opus":0.041206224119135784,"score_gpt":0.2909537343642244,"score_spread":0.24974751024508862,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4393989618","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.68273914,0.30297235,0.0001186317,0.0029980135,0.00020529944,0.009083762,0.000060222035,0.00021799971,0.0016045999],"genre_scores_gemma":[0.9962092,0.0022795806,0.00004312623,0.00003143063,0.00013176147,0.0008966281,0.00006397927,0.0000036554059,0.00034064738],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9980854,0.00025549618,0.00048729646,0.00042150353,0.00040325164,0.00034706926],"domain_scores_gemma":[0.9993666,0.000060009355,0.00015086445,0.00008588795,0.0002669233,0.000069705646],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010490954,0.00018852594,0.00027691922,0.00008028139,0.00011534622,0.000074150674,0.00018646462,0.00011140172,0.00010529583],"category_scores_gemma":[0.00043271878,0.000092034585,0.00007531634,0.0010329514,0.0000332234,0.00046625725,0.000117986376,0.00022505123,0.000009491971],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011370428,0.0006614597,0.00044668358,0.081487425,0.00011137377,0.000041235566,0.000773936,0.000018343142,0.106156915,0.26455563,0.00063995784,0.54499334],"study_design_scores_gemma":[0.0011457975,0.008304182,0.009675642,0.061471414,0.00013269922,0.00005480299,0.0037081987,0.0032367343,0.21956117,0.07690482,0.6138032,0.0020013296],"about_ca_topic_score_codex":0.00016180448,"about_ca_topic_score_gemma":0.0000840368,"teacher_disagreement_score":0.61316323,"about_ca_system_score_codex":0.0001534742,"about_ca_system_score_gemma":0.00007871449,"threshold_uncertainty_score":0.37530616},"labels":[],"label_agreement":null},{"id":"W4394786017","doi":"10.1111/ijfs.17146","title":"Physicochemical, microstructural, and functional properties of <i>Cicer arietinum</i> okara flour–a chickpea beverage by-product","year":2024,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Food science; Functional food; Food processing; Dietary fibre; Biotechnology; Mathematics; Chemistry; Biology","score_opus":0.01594109294367972,"score_gpt":0.22390696416927075,"score_spread":0.20796587122559101,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394786017","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.986915,0.0055526947,0.00003626036,0.005805065,0.001430752,0.00009891373,0.000038686678,0.000045024266,0.00007758338],"genre_scores_gemma":[0.9993328,0.00008570821,0.000074033494,0.00007557757,0.0003700476,0.0000046794194,0.0000025316783,0.0000016064153,0.000053011612],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982721,0.000021866406,0.00045155082,0.00031832614,0.00071970525,0.00021642252],"domain_scores_gemma":[0.9989642,0.00003778305,0.0002584635,0.000071787304,0.00060722925,0.00006056743],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004603849,0.00013798637,0.00021101952,0.00018834167,0.000112829846,0.00016741853,0.00092087465,0.000090912145,0.00003781624],"category_scores_gemma":[0.00020618144,0.00005833258,0.00008634305,0.00072237145,0.0011086082,0.00047361694,0.00025421224,0.00032690304,0.0000051167935],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029487603,0.000035460685,0.0003553282,0.0000087775325,0.000052340278,0.000005234913,0.000055976685,0.000004556117,0.97897583,0.00091922696,0.00075296545,0.018804818],"study_design_scores_gemma":[0.00011425363,0.00036393324,0.00058157713,0.00015484597,0.000008668301,0.0007203833,0.00017964165,0.000037761343,0.98699737,0.0031939084,0.0075271176,0.00012055069],"about_ca_topic_score_codex":0.00001662929,"about_ca_topic_score_gemma":0.0000066326706,"teacher_disagreement_score":0.018684268,"about_ca_system_score_codex":0.0000788963,"about_ca_system_score_gemma":0.000082589024,"threshold_uncertainty_score":0.40847132},"labels":[],"label_agreement":null},{"id":"W4394790090","doi":"10.22541/au.171307170.04021200/v1","title":"Impact of dry (air classification) and wet fractionation on pea protein molecular structure and gelling properties","year":2024,"lang":"en","type":"preprint","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"National Research Council Canada; Saskatchewan Research Council (Canada); University of Alberta","funders":"National Research Council Canada; Alberta Innovates; Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs; Alberta Pulse Growers Commission","keywords":"Pea protein; Fractionation; Solubility; Chemistry; Starch; Chromatography; Polysaccharide; Fiber; Polymer; Food science; Chemical engineering; Materials science; Organic chemistry","score_opus":0.0389810060622592,"score_gpt":0.25773722675318606,"score_spread":0.21875622069092684,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394790090","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9957716,0.0013754171,0.000013786286,0.0007336423,0.00009057415,0.0010035665,0.000091999565,0.00007039016,0.0008490587],"genre_scores_gemma":[0.9993032,0.00004306291,0.00016387466,0.000015147184,0.00013290576,0.00007081308,0.00005967894,0.0000021537703,0.00020913422],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988269,0.00008777933,0.00026188494,0.0004411933,0.00026656332,0.000115648174],"domain_scores_gemma":[0.9995491,0.000027862927,0.000174611,0.00009146441,0.0001070208,0.000049927476],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016264744,0.00020453305,0.00021991286,0.0000323498,0.00006957762,0.00010368792,0.00013105574,0.0002782394,0.000047807123],"category_scores_gemma":[0.000037826125,0.00006745202,0.00007912253,0.000088050954,0.0000673256,0.000064428896,0.00023114459,0.00037327682,0.0000037047657],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003208497,0.00002623234,0.0006831586,0.00024581907,0.00007427192,0.000001227361,0.00008707772,0.00025905395,0.9791682,0.0021263985,0.000029242961,0.017267259],"study_design_scores_gemma":[0.00036357652,0.0022117007,0.37703192,0.0033183927,0.00014508152,0.000026138392,0.00096880895,0.026697498,0.43113822,0.15537731,0.0009627779,0.0017585875],"about_ca_topic_score_codex":0.0006562742,"about_ca_topic_score_gemma":0.00006955909,"teacher_disagreement_score":0.54802996,"about_ca_system_score_codex":0.000059871236,"about_ca_system_score_gemma":0.000025609419,"threshold_uncertainty_score":0.27506137},"labels":[],"label_agreement":null},{"id":"W4394845859","doi":"10.1016/j.ijbiomac.2024.131646","title":"Self-assembled poloxamer-legumin/vicilin nanoparticles for the nanoencapsulation and controlled release of folic acid","year":2024,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"National Institute for Nanotechnology; University of Alberta; University of Saskatchewan; Saskatchewan Research Council (Canada); Plant Biotechnology Institute; National Research Council Canada","funders":"National Research Council Canada","keywords":"Bioavailability; Vicilin; Poloxamer; Chemistry; Zeta potential; Coacervate; Nutraceutical; Nanoparticle; Legumin; Controlled release; Glutaraldehyde; Chromatography; Nanotechnology; Pharmacology; Biochemistry; Materials science; Organic chemistry; Polymer; Storage protein; Copolymer","score_opus":0.021804064929968968,"score_gpt":0.2679425520659321,"score_spread":0.24613848713596312,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394845859","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9886654,0.0062945853,0.00022237179,0.003857154,0.00049937016,0.00035150096,0.000035401612,0.000026222113,0.00004797704],"genre_scores_gemma":[0.99864423,0.00038817167,0.0004208748,0.000120064266,0.00038696913,0.000026000122,0.0000042400347,0.0000013481191,0.000008121865],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986672,0.00014563075,0.0005930429,0.00016065505,0.0002872881,0.00014620932],"domain_scores_gemma":[0.9982251,0.0010445181,0.0003092468,0.000037601876,0.0003255318,0.00005800209],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000740933,0.00012204013,0.00028352498,0.00003186245,0.00006946452,0.00010740081,0.00041451486,0.000092817,0.000029726469],"category_scores_gemma":[0.0004240236,0.00003701794,0.00024002983,0.00010409356,0.000065443826,0.00009440978,0.00007195368,0.00010552182,0.0000033564856],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005048922,0.00007101094,0.0003348621,0.00000916277,0.00023646717,0.000018843986,0.000051689174,0.000004766119,0.96489376,0.0039996393,0.000042733845,0.0298322],"study_design_scores_gemma":[0.0024359566,0.0024487656,0.01334001,0.00026573846,0.00015357908,0.00047568395,0.00056175585,0.004113711,0.95338315,0.01293289,0.009601158,0.0002876319],"about_ca_topic_score_codex":0.00002125954,"about_ca_topic_score_gemma":0.000012581374,"teacher_disagreement_score":0.029544568,"about_ca_system_score_codex":0.000029941932,"about_ca_system_score_gemma":0.00001989973,"threshold_uncertainty_score":0.15095478},"labels":[],"label_agreement":null},{"id":"W4394847789","doi":"10.1007/978-3-031-54192-6_5","title":"Beyond the Bowl: Understanding Amino Acid Requirements and Digestibility to Improve Protein Quality Metrics for Dog and Cat Foods","year":2024,"lang":"en","type":"article","venue":"Advances in experimental medicine and biology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Protein quality; Quality (philosophy); Food science; Chemistry; Biochemistry; Physics","score_opus":0.1397667140733207,"score_gpt":0.40927807713880743,"score_spread":0.26951136306548673,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394847789","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.939039,0.055802982,0.0001503598,0.002904067,0.00041464085,0.001320532,0.00003867183,0.0000291209,0.00030064982],"genre_scores_gemma":[0.9985855,0.000364179,0.00022140314,0.0003124134,0.00022698965,0.0002473404,0.000013847854,0.0000015360687,0.000026757438],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987192,0.00012102088,0.00031101413,0.0005014234,0.00009228755,0.00025504542],"domain_scores_gemma":[0.9993545,0.00041827027,0.00005790915,0.00006872398,0.000015064081,0.00008556955],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008380117,0.00016032757,0.0002643145,0.00003276162,0.00016332076,0.00003140991,0.00012122557,0.000086633896,0.0000075606717],"category_scores_gemma":[0.00021381177,0.000054369222,0.000020298452,0.00023223938,0.00042599454,0.00015306809,0.0001568067,0.00008142449,3.658579e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007124467,0.000025538051,0.0043749893,0.00007253766,0.000013971748,9.510793e-7,0.00062653667,3.2606586e-8,0.92985344,0.013451805,0.000017333698,0.051491596],"study_design_scores_gemma":[0.0032059785,0.029666366,0.013209183,0.00088996795,0.00008870174,0.00007360561,0.060509164,0.0003865848,0.62561333,0.1695934,0.0952842,0.0014795341],"about_ca_topic_score_codex":0.00026116025,"about_ca_topic_score_gemma":0.00028792451,"teacher_disagreement_score":0.30424014,"about_ca_system_score_codex":0.0000735863,"about_ca_system_score_gemma":0.000005336946,"threshold_uncertainty_score":0.22171125},"labels":[],"label_agreement":null},{"id":"W4394863592","doi":"10.1007/978-3-031-53558-1_3","title":"Proteins-Enzymes","year":2024,"lang":"en","type":"book-chapter","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Computational biology; Chemistry; Biology","score_opus":0.033273303791356,"score_gpt":0.20922479420554516,"score_spread":0.17595149041418917,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394863592","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0000773888,0.0040733092,7.578212e-7,0.00078092853,0.00044064978,0.0007147534,0.00008263242,0.00042517643,0.9934044],"genre_scores_gemma":[0.01071661,0.000044889162,0.000030831732,0.00012540093,0.0012761656,0.000051023628,0.000052892265,0.000003061274,0.98769915],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"not_applicable","domain_scores_codex":[0.9987465,0.000006881743,0.000267693,0.00045759275,0.0003175609,0.00020375561],"domain_scores_gemma":[0.9996612,0.000040947627,0.000079661535,0.00009463301,0.000043553166,0.00008002592],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.00013700646,0.00028687005,0.00027942113,0.000014205131,0.00007008547,0.00011979903,0.00036230544,0.00040064735,0.009071957],"category_scores_gemma":[0.0000066959437,0.00007860792,0.00021310645,0.000027642422,0.00005116191,0.00004259992,0.00017966617,0.00030844234,0.009017257],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000034486022,0.0000051562265,9.822846e-7,0.000038205668,0.000045491608,0.000030045176,0.0000059727095,3.338771e-8,0.0049120747,0.92688704,0.01915515,0.048916418],"study_design_scores_gemma":[0.000013137816,0.00014497142,0.00000505133,0.00017709009,0.000014325894,0.000014715858,0.0000069472617,0.0000026171053,0.001084138,0.057517204,0.9407374,0.0002823769],"about_ca_topic_score_codex":0.00008400281,"about_ca_topic_score_gemma":0.00036663646,"teacher_disagreement_score":0.9215823,"about_ca_system_score_codex":0.000040243198,"about_ca_system_score_gemma":0.000007960711,"threshold_uncertainty_score":0.99183387},"labels":[],"label_agreement":null},{"id":"W4394877757","doi":"10.3390/foods13081218","title":"Correction: Muller et al. Optimization of Water Lentil (Duckweed) Leaf Protein Purification: Identification, Structure, and Foaming Properties. Foods 2023, 12, 3424","year":2024,"lang":"en","type":"erratum","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Identification (biology); Food science; Biology; Botany","score_opus":0.028697096081869412,"score_gpt":0.23320439526720738,"score_spread":0.20450729918533797,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394877757","genre_codex":"editorial","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.12793624,0.14396891,0.0041449787,0.097279444,0.48850477,0.037923943,0.005156333,0.0040483708,0.09103699],"genre_scores_gemma":[0.53343403,0.0004432068,0.00047082137,0.00033696194,0.0024641035,0.000758372,0.0037388143,0.000035739096,0.45831794],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9966316,0.00028321764,0.0009653348,0.0010281903,0.00068923144,0.0004024323],"domain_scores_gemma":[0.9987151,0.000027664908,0.00045855797,0.000325693,0.00036931204,0.00010368668],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00067657174,0.000488644,0.00055446033,0.000098275814,0.0002961108,0.00043319797,0.00053630274,0.0005466201,0.00047589667],"category_scores_gemma":[0.000104111234,0.00020291768,0.00016901371,0.00040456292,0.00017861623,0.0003285073,0.0002701176,0.0007938165,0.000045404056],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000049465238,0.000093931565,0.000022730568,0.00061776524,0.00018207042,0.0000033901251,0.00034685596,0.00013879659,0.13564433,0.000092876915,0.85066986,0.012137942],"study_design_scores_gemma":[0.0001518033,0.00044515316,0.0002667657,0.0009224466,0.00009341048,0.000045488192,0.00025071597,0.0035993895,0.0648535,0.00023430426,0.92846924,0.0006677556],"about_ca_topic_score_codex":0.00024499206,"about_ca_topic_score_gemma":0.00030682297,"teacher_disagreement_score":0.48604068,"about_ca_system_score_codex":0.000092659095,"about_ca_system_score_gemma":0.00006485809,"threshold_uncertainty_score":0.8274743},"labels":[],"label_agreement":null},{"id":"W4394911901","doi":"10.1016/j.fochx.2024.101397","title":"Evaluation of digestibility, solubility, and surface properties of trehalose-conjugated quinoa proteins prepared via pH shifting technique","year":2024,"lang":"en","type":"article","venue":"Food Chemistry X","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Universiti Sains Malaysia; Jordan University of Science and Technology; King Saud University","keywords":"Solubility; Chemistry; Trehalose; Conjugated system; Covalent bond; Thermal stability; Amide; Biophysics; Chemical engineering; Polymer; Organic chemistry; Biology","score_opus":0.05427948282314132,"score_gpt":0.25303595041285604,"score_spread":0.1987564675897147,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394911901","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99588734,0.0016515363,0.000006148063,0.00011258964,0.000034499066,0.0013227832,0.00006263615,0.00013086718,0.0007916064],"genre_scores_gemma":[0.9996501,0.0000038240178,0.00008612498,0.0000012492168,0.00005855007,0.0001458608,0.000017245029,0.0000023766938,0.000034671844],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9981872,0.00016143564,0.0004593034,0.00042136625,0.0005868211,0.00018391284],"domain_scores_gemma":[0.9992528,0.00006449123,0.00015278776,0.00015371648,0.00032351902,0.000052676434],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018882271,0.00016276637,0.00026049654,0.000006046867,0.000060327537,0.000038904604,0.00022414477,0.00017071453,0.00006480718],"category_scores_gemma":[0.00034818728,0.00007269302,0.00007326902,0.00023788726,0.00017353932,0.00011207755,0.00016105622,0.00012619309,0.0000012276836],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029203728,0.000084451734,0.0008032693,0.0007701031,0.000042765772,3.8283088e-7,0.00020914241,0.000009659491,0.9924189,0.000003691392,0.00000422311,0.0056242077],"study_design_scores_gemma":[0.00008841449,0.00039511351,0.00063017145,0.00050516136,0.000048468406,0.0000128805395,0.00013890682,0.0011569479,0.9961191,0.00073105504,0.000032169646,0.00014162077],"about_ca_topic_score_codex":0.00025376413,"about_ca_topic_score_gemma":0.0001294814,"teacher_disagreement_score":0.005482587,"about_ca_system_score_codex":0.000077002886,"about_ca_system_score_gemma":0.00006182395,"threshold_uncertainty_score":0.29643354},"labels":[],"label_agreement":null},{"id":"W4394964628","doi":"10.1016/j.crfs.2024.100746","title":"Hemp (Cannabis sativa L.) protein: Impact of extraction method and cultivar on structure, function, and nutritional quality","year":2024,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"University of Minnesota","keywords":"Cannabis sativa; Cultivar; Extraction (chemistry); Quality (philosophy); Biology; Biotechnology; Horticulture; Botany; Chemistry; Chromatography; Physics","score_opus":0.21175835395973563,"score_gpt":0.48594759036998153,"score_spread":0.2741892364102459,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394964628","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9962004,0.0019017655,0.00006246911,0.00064928964,0.00015386645,0.00073010527,0.00013047743,0.00002515997,0.00014648247],"genre_scores_gemma":[0.99964476,0.00002887496,0.00010250923,0.000001950247,0.0001305441,0.000068578214,0.0000071213253,9.631549e-7,0.000014708401],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9971013,0.00051474234,0.00028506323,0.00060847384,0.0010959484,0.00039447114],"domain_scores_gemma":[0.99908966,0.00033862673,0.00005747699,0.00009090362,0.00025702215,0.00016628677],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0040962733,0.00012483566,0.00016603598,0.00017654,0.00028612095,0.00022030473,0.0002614806,0.00006415072,0.000051222632],"category_scores_gemma":[0.0004924333,0.000050433584,0.000047025467,0.0017498548,0.00066210714,0.00045327132,0.0001583933,0.0004701562,0.0000029103976],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000828653,0.00010250914,0.0039779134,0.00014431248,0.0000072165276,8.470341e-7,0.00008864379,0.0000042529496,0.8105618,0.010142889,0.000105028514,0.17478172],"study_design_scores_gemma":[0.00031937347,0.0041733235,0.8128587,0.00092338014,0.0000028544875,0.000026465188,0.00031577767,0.0007108269,0.07941914,0.09751386,0.0034226615,0.000313617],"about_ca_topic_score_codex":0.000363046,"about_ca_topic_score_gemma":0.00012008821,"teacher_disagreement_score":0.8088808,"about_ca_system_score_codex":0.00019110921,"about_ca_system_score_gemma":0.00012439347,"threshold_uncertainty_score":0.24395613},"labels":[],"label_agreement":null},{"id":"W4395661617","doi":"10.1007/s13346-024-01586-x","title":"Cyclodextrins and their potential applications for delivering vitamins, iron, and iodine for improving micronutrient status","year":2024,"lang":"en","type":"review","venue":"Drug Delivery and Translational Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Micronutrient; Chemistry; Cosmetics; Nanotechnology; Organic chemistry; Materials science","score_opus":0.08203403256827957,"score_gpt":0.3430619615212572,"score_spread":0.2610279289529776,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4395661617","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.010797372,0.9808545,0.0003725527,0.00017252011,0.000052828498,0.0039944276,0.0037044093,0.000029847944,0.000021539856],"genre_scores_gemma":[0.034494523,0.96176827,0.00029642187,0.0000060547927,0.00044457486,0.0019212032,0.00091218046,0.0000074127897,0.00014935316],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99809843,0.00011672315,0.00038415563,0.00067224907,0.00024442966,0.00048399868],"domain_scores_gemma":[0.99838233,0.0011137081,0.00007086534,0.000067054534,0.00019096921,0.0001750491],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00087555166,0.00026811633,0.00047966314,0.000091646565,0.00066755124,0.00024573295,0.00017041861,0.0001867669,0.000004835641],"category_scores_gemma":[0.000018452589,0.000117454,0.00017094972,0.00021810918,0.00017086956,0.0001142336,0.000124716,0.00030808372,0.0000032097705],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000036139652,0.000028335195,0.00000493398,0.0070781778,0.000055748198,7.601269e-7,0.00008392769,5.2950537e-7,0.0011062565,0.000663919,0.00005604617,0.9908852],"study_design_scores_gemma":[0.00024915652,0.0001366327,0.00004054881,0.0008160776,0.00015574535,0.000022347967,0.00015733489,0.0005742488,0.0000345562,0.0013224334,0.99621236,0.00027857532],"about_ca_topic_score_codex":0.0001454898,"about_ca_topic_score_gemma":0.00021637045,"teacher_disagreement_score":0.9961563,"about_ca_system_score_codex":0.00003703314,"about_ca_system_score_gemma":0.00007488381,"threshold_uncertainty_score":0.51343316},"labels":[],"label_agreement":null},{"id":"W4396621857","doi":"10.1016/j.foodres.2024.114466","title":"Impact of pilot-scale microfluidization on soybean protein structure in powder and solution","year":2024,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Waalse Gewest; Gouvernement Wallon; McGill University","keywords":"Chemistry; Random coil; Soy protein; Chromatography; Protein secondary structure; Chemical engineering; Crystallography; Food science; Biochemistry","score_opus":0.07394339598238968,"score_gpt":0.35532278257968697,"score_spread":0.2813793865972973,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4396621857","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972073,0.00022648268,0.000005931521,0.0009917042,0.0001280307,0.0004116327,0.00017394537,0.000021586355,0.00083341746],"genre_scores_gemma":[0.99940544,0.00000990379,0.000018560006,0.0000046032037,0.00022705169,0.000027642394,0.000067059445,0.0000013590833,0.00023837328],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99874306,0.00015397252,0.00017570284,0.00023618767,0.00050112075,0.0001899408],"domain_scores_gemma":[0.99965817,0.00008906049,0.000025734711,0.000040038165,0.00014197631,0.00004502078],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00052265223,0.00007452841,0.00008069893,0.00010491794,0.000053379394,0.00009327351,0.0002016009,0.00006501926,0.00025097042],"category_scores_gemma":[0.00010598793,0.000030300036,0.000037754173,0.00031987898,0.00007468852,0.00012972274,0.000088892106,0.00023458274,0.000013532847],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000081034625,0.00006219905,0.0025983334,0.00001341729,0.000023827713,0.0000020103002,0.00008590866,0.0000036366514,0.9885056,0.0016969644,0.0009886106,0.0059384382],"study_design_scores_gemma":[0.0007500625,0.013862635,0.3249724,0.0011372113,0.000004108068,0.000039545255,0.00023129804,0.0033083374,0.6290573,0.018010477,0.008197773,0.00042886814],"about_ca_topic_score_codex":0.00054424984,"about_ca_topic_score_gemma":0.0005675556,"teacher_disagreement_score":0.3594483,"about_ca_system_score_codex":0.00017516936,"about_ca_system_score_gemma":0.000030116975,"threshold_uncertainty_score":0.27479503},"labels":[],"label_agreement":null},{"id":"W4396803599","doi":"10.1016/j.ijbiomac.2024.132154","title":"Physical and oxidative stability of flaxseed oil-in-water emulsions prepared by natural lignin-carbohydrate complex","year":2024,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"National Natural Science Foundation of China","keywords":"Lignin; Carbohydrate; Oxidative phosphorylation; Chemistry; Food science; Emulsion; Organic chemistry; Biochemistry","score_opus":0.027806524111268157,"score_gpt":0.27458493739290624,"score_spread":0.24677841328163808,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4396803599","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997169,0.00076907186,0.0000063503408,0.0012836552,0.00031653026,0.000084158724,0.00013650091,0.000019064848,0.0002156393],"genre_scores_gemma":[0.9995141,0.00008299954,0.00008978979,0.00005376887,0.0001900628,0.000006052571,0.000047619455,0.0000013057086,0.000014272948],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99844486,0.00024310578,0.0005286028,0.00025138506,0.00034205508,0.00018997866],"domain_scores_gemma":[0.9991488,0.0003679332,0.0001528319,0.000039298957,0.00021624294,0.00007490378],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000362974,0.00015475825,0.00032237533,0.00003992091,0.000033307897,0.00007919651,0.00044324872,0.00008482615,0.00007848601],"category_scores_gemma":[0.00014196476,0.000051633622,0.00016652618,0.00011844437,0.0002236674,0.00013385715,0.00019119053,0.00023785362,0.0000060698517],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000120763856,0.00016202751,0.0013112081,0.000007416069,0.00008337743,0.000058785317,0.00022616517,0.0000012139237,0.9895719,0.00021431288,0.00008582851,0.008156997],"study_design_scores_gemma":[0.0003724452,0.0010315152,0.016528234,0.00023528386,0.000016591195,0.0001254967,0.00050086936,0.00079377304,0.97464764,0.0036000428,0.0018918933,0.0002561929],"about_ca_topic_score_codex":0.00006188362,"about_ca_topic_score_gemma":0.000032796423,"teacher_disagreement_score":0.015217026,"about_ca_system_score_codex":0.000055086948,"about_ca_system_score_gemma":0.000008725752,"threshold_uncertainty_score":0.2105558},"labels":[],"label_agreement":null},{"id":"W4396925757","doi":"10.1007/s00217-024-04565-1","title":"Valorization of plant proteins for meat analogues design—a comprehensive review","year":2024,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Technische Universität München","keywords":"Biotechnology; Computational biology; Biology","score_opus":0.19049955115729353,"score_gpt":0.3266261153115226,"score_spread":0.13612656415422905,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4396925757","genre_codex":"review","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.41702488,0.53531986,0.003381348,0.02260399,0.00047715395,0.014899489,0.0012575435,0.001511621,0.00352408],"genre_scores_gemma":[0.99327826,0.005788865,0.00046894717,0.000023002629,0.000112209316,0.00012399857,0.00007789325,0.00000334479,0.00012344937],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99863636,0.0003392009,0.00022821996,0.0003143645,0.00020568327,0.00027619302],"domain_scores_gemma":[0.99928004,0.00026957644,0.000040486433,0.00009172601,0.000270016,0.00004816835],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009224421,0.000094856485,0.00019566038,0.000098109274,0.00014182625,0.00003629261,0.00030347623,0.00006702146,0.000012099291],"category_scores_gemma":[0.0002558873,0.000037659334,0.000035654713,0.0008073465,0.00024503737,0.00004948029,0.0001799546,0.00020194212,0.000026172966],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000056143243,0.000082549785,0.00007590631,0.0022164276,0.00010645799,0.0000377234,0.0000519633,4.0199674e-7,0.75086534,0.028250527,0.009210725,0.20904583],"study_design_scores_gemma":[0.00033518925,0.020116474,0.0006560594,0.0053009214,0.00003228982,0.00013316341,0.000355509,0.00021243206,0.16824587,0.022421502,0.7817783,0.00041230125],"about_ca_topic_score_codex":0.000010508674,"about_ca_topic_score_gemma":0.000023344317,"teacher_disagreement_score":0.7725676,"about_ca_system_score_codex":0.000010594488,"about_ca_system_score_gemma":0.000012504674,"threshold_uncertainty_score":0.15357031},"labels":[],"label_agreement":null},{"id":"W4396993676","doi":"10.1139/cjas-2023-0133","title":"Safety and efficacy of hemp-derived products in animal feeds—a narrative review","year":2024,"lang":"en","type":"review","venue":"Canadian Journal of Animal Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"University of Manitoba","funders":"","keywords":"Narrative; Narrative review; Food science; Psychology; Biology; Toxicology; Biotechnology; Literature; Art; Psychotherapist","score_opus":0.06781402765601767,"score_gpt":0.30630526536590713,"score_spread":0.23849123770988945,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4396993676","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.013896749,0.98384035,3.9322128e-8,0.00089428696,0.00024339804,0.0007194372,0.000055481556,0.0000044035505,0.00034585572],"genre_scores_gemma":[0.045899916,0.9537388,0.00003935033,0.000040948144,0.00024897433,0.000004789323,0.0000028608172,0.0000025407087,0.000021834408],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99716383,0.00021910174,0.0011842322,0.00047744345,0.00046448613,0.000490904],"domain_scores_gemma":[0.9980566,0.00011795444,0.0008072766,0.00009930074,0.000339721,0.0005791652],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002559441,0.00030665193,0.0014783097,0.0001891305,0.0001901596,0.00012257363,0.0010937916,0.00013328175,0.000058034624],"category_scores_gemma":[0.0010024878,0.00011527533,0.00021868074,0.0025342728,0.0007477242,0.00029479526,0.0000976074,0.00055289856,0.00001049945],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000055568475,0.000041231884,0.000027995578,0.017046804,0.000071481954,0.00040656276,0.0010543352,1.3188357e-7,0.020591661,0.00047791933,0.0013139169,0.9589124],"study_design_scores_gemma":[0.00009868355,0.001818824,0.0019631814,0.09612823,0.00021604063,0.0009780007,0.00029533694,9.5067156e-7,0.000094299234,0.00002024916,0.8979512,0.00043503582],"about_ca_topic_score_codex":0.0014729294,"about_ca_topic_score_gemma":0.005145543,"teacher_disagreement_score":0.9584774,"about_ca_system_score_codex":0.00035212692,"about_ca_system_score_gemma":0.002302378,"threshold_uncertainty_score":0.47007915},"labels":[],"label_agreement":null},{"id":"W4397043498","doi":"10.1016/j.foodres.2024.114531","title":"Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel","year":2024,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Education and Child Care","funders":"Earmarked Fund for China Agriculture Research System; National Key Research and Development Program of China; Agriculture Research System of China; China Scholarship Council","keywords":"Carboxymethyl cellulose; Emulsion; Myofibril; Curcumin; Chemistry; Food science; Chromatography; Biochemistry; Organic chemistry; Sodium","score_opus":0.11340651237416008,"score_gpt":0.30025784000451833,"score_spread":0.18685132763035825,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4397043498","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9959956,0.0010833105,0.000028504592,0.0012433621,0.0000736416,0.0011825681,0.000088392284,0.000021764296,0.00028288073],"genre_scores_gemma":[0.9994049,0.000059568483,0.000054644483,0.000006108798,0.00008240336,0.000182579,0.000022581964,0.0000021900564,0.00018502155],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982946,0.00039724732,0.00021960946,0.00028768642,0.00064125564,0.0001596379],"domain_scores_gemma":[0.99875575,0.00081888697,0.000070164744,0.00006244124,0.00024226094,0.000050483035],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00056651706,0.000116262905,0.00014754444,0.00006143345,0.00012373271,0.000091843576,0.00020710351,0.000067294204,0.000025614743],"category_scores_gemma":[0.00027308855,0.00003965511,0.000050992872,0.00019272778,0.0002434519,0.000078893005,0.000108327724,0.00011460659,0.000005949953],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001151748,0.000100487974,0.000070525384,0.0000820724,0.00009283478,0.0000017098572,0.00023413153,8.8510313e-7,0.9707551,0.015443281,0.000033029737,0.013070749],"study_design_scores_gemma":[0.00013658805,0.0024563419,0.0112350425,0.0004022555,0.0000075568096,0.0000080697355,0.0003155136,0.0009124438,0.9818673,0.0019112349,0.00067213044,0.000075536875],"about_ca_topic_score_codex":0.0002912157,"about_ca_topic_score_gemma":0.000025338968,"teacher_disagreement_score":0.013532046,"about_ca_system_score_codex":0.000086762004,"about_ca_system_score_gemma":0.000015256017,"threshold_uncertainty_score":0.16170886},"labels":[],"label_agreement":null},{"id":"W4398142611","doi":"10.1111/1750-3841.17111","title":"Submerged fermentation of lentil protein isolate and its impact on protein functionality, nutrition, and volatile profiles","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"National Research Council Canada; Saskatchewan Research Council (Canada); University of Saskatchewan","funders":"National Research Centre","keywords":"Fermentation; Food science; Lactobacillus plantarum; Aspergillus oryzae; Flavor; Raw material; Protein quality; Chemistry; Aspergillus niger; Fermentation in food processing; Biology; Lactic acid; Bacteria","score_opus":0.032604159207315304,"score_gpt":0.285852339714085,"score_spread":0.2532481805067697,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4398142611","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968934,0.0014620697,0.00000625994,0.00076606864,0.00013472965,0.0006177389,0.00004041068,0.000012558532,0.00006676236],"genre_scores_gemma":[0.99966973,0.000020613594,0.00006339749,0.0000084120375,0.00014083304,0.000022892566,0.0000010814689,9.374716e-7,0.00007207779],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985793,0.00007768936,0.00037888956,0.00020702399,0.00058712176,0.0001699672],"domain_scores_gemma":[0.99931395,0.00002340165,0.00024989984,0.00003453612,0.000267745,0.000110460496],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011928887,0.00010748817,0.0001707082,0.00007949516,0.0001722073,0.00016378963,0.00018079371,0.00004450525,0.000039186998],"category_scores_gemma":[0.00010866228,0.000040797404,0.000066103574,0.000550511,0.00015060708,0.00068004685,0.000048406724,0.00015435531,0.0000021742665],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007393937,0.000068057634,0.0003748048,0.00008328007,0.000014716443,0.0000020135826,0.00006534423,0.0000020135112,0.9940888,0.0007333363,0.00003802696,0.0044556507],"study_design_scores_gemma":[0.00039831235,0.007576395,0.12756684,0.0014663262,0.000020764082,0.00016776286,0.00030854106,0.00088108046,0.8541443,0.006878283,0.0003645103,0.00022689399],"about_ca_topic_score_codex":0.000016941847,"about_ca_topic_score_gemma":0.0000087654835,"teacher_disagreement_score":0.13994452,"about_ca_system_score_codex":0.000054907207,"about_ca_system_score_gemma":0.00007178462,"threshold_uncertainty_score":0.166367},"labels":[],"label_agreement":null},{"id":"W4398770400","doi":"10.3389/fnut.2024.1390146","title":"In vitro protein digestibility to replace in vivo digestibility for purposes of nutrient content claim substantiation in North America's context","year":2024,"lang":"en","type":"article","venue":"Frontiers in Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Manitoba","funders":"Institute for the Advancement of Food and Nutrition Sciences","keywords":"Context (archaeology); Protein quality; Business; Marketing; Biotechnology; Food science; Biology","score_opus":0.02825838584465166,"score_gpt":0.23949299893388803,"score_spread":0.21123461308923638,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4398770400","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98939055,0.0024610078,0.0004624163,0.001050553,0.00040689646,0.0057900245,0.00038029434,0.000038298716,0.00001997253],"genre_scores_gemma":[0.9972494,0.00008984475,0.0009324445,0.00004509147,0.00006472132,0.0014901597,0.00009133492,0.0000027888789,0.000034183224],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9975494,0.00028700716,0.000865247,0.00067507406,0.00025818095,0.0003651025],"domain_scores_gemma":[0.99939424,0.00017631032,0.00013369042,0.00014239093,0.000087677574,0.000065692795],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009107679,0.00018791087,0.0004955664,0.00018049373,0.000031056094,0.000042770076,0.00022964319,0.00015074758,0.000008306706],"category_scores_gemma":[0.00045596043,0.00010921971,0.00008913491,0.001430767,0.00008133581,0.00031958992,0.00004521399,0.00020988056,0.0000015212798],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0041336413,0.0021387863,0.3051818,0.0015791395,0.000015837953,0.000026323401,0.0014003153,0.00009582861,0.65576357,0.00026755058,0.0009724657,0.028424732],"study_design_scores_gemma":[0.00443824,0.0028646847,0.32152817,0.004712977,0.000019895078,0.0000051049683,0.0076663774,0.005748919,0.61451465,0.008986163,0.028396582,0.0011182596],"about_ca_topic_score_codex":0.0031916085,"about_ca_topic_score_gemma":0.016364573,"teacher_disagreement_score":0.041248932,"about_ca_system_score_codex":0.000581695,"about_ca_system_score_gemma":0.000026075766,"threshold_uncertainty_score":0.9131816},"labels":[],"label_agreement":null},{"id":"W4399275289","doi":"10.1016/j.cofs.2024.101181","title":"Protein-based encapsulation systems for codelivery of bioactive compounds: Recent studies and potential applications","year":2024,"lang":"en","type":"article","venue":"Current Opinion in Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":43,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Encapsulation (networking); Nanotechnology; Amphiphile; Chemistry; Cell encapsulation; Biocompatibility; Bioavailability; Biochemical engineering; Materials science; Computer science; Biochemistry; Polymer; Cell; Bioinformatics; Biology; Organic chemistry; Copolymer; Engineering","score_opus":0.13330366264282192,"score_gpt":0.3521648096869281,"score_spread":0.21886114704410617,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399275289","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.89696455,0.086188175,0.0040068766,0.0008259769,0.0054552937,0.0060359305,0.0003369706,0.00013478629,0.0000514221],"genre_scores_gemma":[0.99836266,0.00048244654,0.00009472638,0.0000018639694,0.00020338941,0.0008294133,0.000022271164,9.555124e-7,0.00000225696],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99862826,0.000058278012,0.00033576466,0.00043175337,0.00034438405,0.00020156943],"domain_scores_gemma":[0.99932426,0.0001443985,0.00011945365,0.000070689886,0.00028853802,0.00005267205],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007886029,0.00011232501,0.00017348754,0.000081639744,0.00019876298,0.00011030707,0.00024361197,0.000039635717,0.000001293893],"category_scores_gemma":[0.00006441028,0.000051977073,0.000038265003,0.00084888685,0.00038090086,0.00022141497,0.00007238626,0.00007768616,0.0000018448632],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012341923,0.00035029993,0.0005159323,0.003541269,0.00004773473,1.9562503e-7,0.000660605,0.0010216874,0.7602475,0.036484692,0.00028825185,0.19671836],"study_design_scores_gemma":[0.0038438954,0.01561242,0.02317184,0.026644932,0.000120172306,0.000049877075,0.01809137,0.3826441,0.17199817,0.030688694,0.32315728,0.003977248],"about_ca_topic_score_codex":0.000016500697,"about_ca_topic_score_gemma":0.000005012493,"teacher_disagreement_score":0.5882494,"about_ca_system_score_codex":0.0001070535,"about_ca_system_score_gemma":0.000066161374,"threshold_uncertainty_score":0.21195635},"labels":[],"label_agreement":null},{"id":"W4399293217","doi":"10.1002/sfp2.1034","title":"Comparison of dry (air classification) and wet fractionated pea protein on protein molecular structure and gelling properties","year":2024,"lang":"en","type":"article","venue":"Sustainable Food Proteins","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Saskatchewan Research Council (Canada); University of Alberta","funders":"Alberta Innovates; Natural Sciences and Engineering Research Council of Canada; Alberta Pulse Growers Commission","keywords":"Pea protein; Chemistry; Food science; Chromatography","score_opus":0.02968953846066314,"score_gpt":0.253076850379495,"score_spread":0.22338731191883188,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399293217","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9869112,0.005895643,0.00007041126,0.0016988667,0.00004372887,0.004598562,0.000042785894,0.00021042381,0.0005283939],"genre_scores_gemma":[0.99798137,0.0000074091176,0.0003048508,0.000023579192,0.00011070631,0.000679388,0.000028292954,0.00000827585,0.00085614034],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9977887,0.00021723255,0.0004564096,0.000629218,0.00046203233,0.00044635913],"domain_scores_gemma":[0.99924034,0.000044609515,0.0001839473,0.00015843722,0.00025543643,0.00011724411],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003771515,0.0003044782,0.00036915758,0.00008247902,0.00033938081,0.00021053402,0.00023053754,0.00024592376,0.000036610963],"category_scores_gemma":[0.00013066527,0.00014022658,0.000064211454,0.0005073971,0.00018746186,0.00038903055,0.00013824689,0.0004240291,0.000004690133],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013648851,0.00011277076,0.0003469099,0.0013613314,0.000080552636,0.000017883282,0.00045709647,0.00006457074,0.94652504,0.037733957,0.000022113147,0.0131413],"study_design_scores_gemma":[0.00028163003,0.0036425458,0.0022590896,0.0009940368,0.000033107823,0.000012039841,0.006199901,0.0030247387,0.95041585,0.020910747,0.0116282,0.00059810665],"about_ca_topic_score_codex":0.00034294583,"about_ca_topic_score_gemma":0.0000706199,"teacher_disagreement_score":0.016823212,"about_ca_system_score_codex":0.000099257624,"about_ca_system_score_gemma":0.00006832325,"threshold_uncertainty_score":0.5718274},"labels":[],"label_agreement":null},{"id":"W4399387300","doi":"10.1016/j.foodres.2024.114606","title":"Assessment of protein and phospholipid bioaccessibility in ultrafiltered buttermilk cheese using TIM-1 in vitro gastrointestinal methods","year":2024,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Food science; Chemistry; Pea protein; Digestion (alchemy); Ultrafiltration (renal); Skimmed milk; Cheesemaking; Casein; Composition (language); Chromatography","score_opus":0.17768026531342518,"score_gpt":0.4733774957957289,"score_spread":0.29569723048230373,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399387300","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99766237,0.00019591497,0.00010922172,0.0005748469,0.00012633034,0.00058354787,0.00010720149,0.000020690852,0.0006199083],"genre_scores_gemma":[0.9888272,0.0000037191812,0.010848629,0.000005806772,0.00014291024,0.000097355296,0.000021623977,0.0000017964348,0.000050922597],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99747825,0.00066357007,0.0004411975,0.00044555508,0.0006374691,0.00033396785],"domain_scores_gemma":[0.99932927,0.00030904528,0.000049788472,0.00007846458,0.00015932492,0.00007410398],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0041575534,0.00011436009,0.00019209294,0.00015682023,0.000044040567,0.00014734744,0.00044410498,0.000059751586,0.0001003503],"category_scores_gemma":[0.00046193277,0.000054271568,0.00005162338,0.00056653906,0.00017207407,0.00021728704,0.00028605407,0.00048696026,0.0000018407125],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006194089,0.000119450706,0.013524192,0.000058137357,0.000011134132,0.000020551288,0.000039105114,0.000008721335,0.9668039,0.0003018999,0.0000040188465,0.019046929],"study_design_scores_gemma":[0.0004710208,0.0009341408,0.41325435,0.0012708408,0.000002411675,0.00011131672,0.00031961812,0.059614893,0.5200924,0.0032106312,0.00047322013,0.00024510588],"about_ca_topic_score_codex":0.0014998508,"about_ca_topic_score_gemma":0.0005339284,"teacher_disagreement_score":0.44671148,"about_ca_system_score_codex":0.00026035256,"about_ca_system_score_gemma":0.0000778074,"threshold_uncertainty_score":0.22673357},"labels":[],"label_agreement":null},{"id":"W4399453056","doi":"10.1016/j.foodchem.2024.139964","title":"Nanoparticles mediated folic acid enrichment","year":2024,"lang":"en","type":"review","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Prince Edward Island","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Poultry Research Council","keywords":"Folic acid; Bioavailability; Chemistry; Nanoparticle; Biochemistry; Nanotechnology; Biology; Materials science; Bioinformatics; Medicine","score_opus":0.0557403040164519,"score_gpt":0.2777559740280462,"score_spread":0.22201567001159428,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399453056","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0016570487,0.9949513,2.0842446e-8,0.000062474675,0.00024864278,0.00037774572,0.0003472983,0.00025825622,0.0020972106],"genre_scores_gemma":[0.0074433587,0.9897682,0.000004537871,0.000016615953,0.00096193573,0.0003680446,0.00043987203,0.000004974207,0.0009924514],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9981508,0.000054985245,0.00052163465,0.00056423066,0.00031992403,0.0003883735],"domain_scores_gemma":[0.9993761,0.00008288913,0.00019823563,0.0001608904,0.00002604607,0.00015581654],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0001722168,0.00042042884,0.00086810265,0.0000068688964,0.00007520717,0.000112059686,0.00064251816,0.00046225038,0.00040107802],"category_scores_gemma":[0.0000574563,0.00013619153,0.0004548475,0.0003907836,0.000043442815,0.000029321696,0.00026289542,0.00035972748,0.0011426003],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000014503411,0.000058011963,2.7208276e-7,0.010758717,0.00025596004,0.000021901784,0.000013655239,7.602719e-9,0.120181754,0.000012418251,0.003610433,0.8650854],"study_design_scores_gemma":[0.000022736183,0.000082008344,1.2871608e-7,0.0033168632,0.0002522134,0.000045695142,0.000017516826,2.944927e-7,0.022242837,0.000047388392,0.97363806,0.0003342428],"about_ca_topic_score_codex":0.000006662923,"about_ca_topic_score_gemma":0.000007506651,"teacher_disagreement_score":0.9700276,"about_ca_system_score_codex":0.00011366244,"about_ca_system_score_gemma":0.00003979935,"threshold_uncertainty_score":0.9996351},"labels":[],"label_agreement":null},{"id":"W4399548328","doi":"10.1016/j.foodhyd.2024.110273","title":"The role of the 7S/11S globulin ratio in the gelling properties of mixed β-lactoglobulin/pea proteins systems","year":2024,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Globulin; Pea protein; Chemistry; Beta-lactoglobulin; Gamma globulin; Food science; Chromatography; Whey protein; Immunology; Antibody; Biology","score_opus":0.01955562364093229,"score_gpt":0.19625919506740694,"score_spread":0.17670357142647464,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399548328","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9778464,0.014939337,0.0000059783415,0.000969323,0.0004950754,0.0037606289,0.0000467113,0.000056141253,0.0018804141],"genre_scores_gemma":[0.9985207,0.000041277486,0.0000057787097,0.000018426355,0.00033331502,0.00075811206,0.0000028307663,0.0000034254442,0.00031614726],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99740255,0.00058253814,0.0007007317,0.00030547712,0.00066245237,0.0003462437],"domain_scores_gemma":[0.9991319,0.00025072906,0.00022469257,0.00027243106,0.00008578233,0.00003445646],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014508321,0.00021270271,0.00029923525,0.000018900779,0.00033622238,0.00021480296,0.0013057394,0.00014385162,0.0000062769677],"category_scores_gemma":[0.00012499934,0.00005064951,0.00020800371,0.00086484564,0.00021167782,0.00011588931,0.0001682358,0.0002942212,0.000015190719],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008262913,0.00014544743,0.0009300465,0.00024438842,0.00010578646,0.0000019142992,0.0016597412,0.00050948013,0.98098254,0.0076695387,0.00021605073,0.0074524423],"study_design_scores_gemma":[0.00041464597,0.0021587547,0.0049780253,0.0022860116,0.00007899113,0.000050334475,0.010355713,0.010364956,0.7762678,0.0032507314,0.18918104,0.00061295944],"about_ca_topic_score_codex":0.000718802,"about_ca_topic_score_gemma":0.0014833367,"teacher_disagreement_score":0.2047147,"about_ca_system_score_codex":0.00005615517,"about_ca_system_score_gemma":0.00005970795,"threshold_uncertainty_score":0.25859848},"labels":[],"label_agreement":null},{"id":"W4399619096","doi":"10.1016/j.fochx.2024.101550","title":"Tailoring soy protein/corn zein mixture by limited enzymatic hydrolysis to improve digestibility and functionality","year":2024,"lang":"en","type":"article","venue":"Food Chemistry X","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; Government of Canada; Agriculture and Agri-Food Canada","funders":"Centre Scientifique et Technique du Bâtiment; Southwest University; Natural Science Foundation of Chongqing; National Natural Science Foundation of China","keywords":"Soy protein; Enzymatic hydrolysis; Food science; Hydrolysis; Protein digestibility; Chemistry; Enzyme; Biotechnology; Agronomy; Biochemistry; Biology","score_opus":0.015217977670606205,"score_gpt":0.2076778892479276,"score_spread":0.1924599115773214,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399619096","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9956226,0.00089332357,0.00001390632,0.0015371498,0.000117139636,0.00049456046,0.00028532674,0.0002478277,0.00078821677],"genre_scores_gemma":[0.9977535,0.0000019142487,0.000046115758,0.000050542083,0.00041471756,0.00022101359,0.00008742307,0.0000026534756,0.0014221163],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984061,0.000042016498,0.00028994502,0.0006667561,0.0002914109,0.00030377522],"domain_scores_gemma":[0.9994383,0.00009907593,0.00005596993,0.0001582241,0.00005066025,0.00019778099],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032262236,0.00022183331,0.00022106296,0.0000058945284,0.00014916061,0.0001890631,0.00023018612,0.0001834474,0.00020067405],"category_scores_gemma":[0.00018121887,0.00009893239,0.000091288486,0.00032000165,0.000050459883,0.0001092915,0.0001553529,0.00024130479,0.000039131442],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025570687,0.000041548563,0.00020020572,0.00025071134,0.000044177137,0.0000022397899,0.00003947589,8.044332e-7,0.9909399,0.000011490868,0.0005794041,0.007864486],"study_design_scores_gemma":[0.00008271778,0.00039476148,0.00082038203,0.00015271426,0.000026052388,0.000012355601,0.00010518545,0.00016516853,0.97727215,0.00065227074,0.019978717,0.00033753182],"about_ca_topic_score_codex":0.00007208898,"about_ca_topic_score_gemma":0.000020061032,"teacher_disagreement_score":0.019399313,"about_ca_system_score_codex":0.000078142,"about_ca_system_score_gemma":0.00001306787,"threshold_uncertainty_score":0.40343457},"labels":[],"label_agreement":null},{"id":"W4399625739","doi":"10.3390/nu16121856","title":"Effects of Pea (Pisum sativum) Prebiotics on Intestinal Iron-Related Proteins and Microbial Populations In Vivo (Gallus gallus)","year":2024,"lang":"en","type":"article","venue":"Nutrients","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Sativum; Pisum; In vivo; Pea protein; Biology; Food science; Microbiology; Biochemistry; Botany; Biotechnology","score_opus":0.022018082329744972,"score_gpt":0.2429317355522019,"score_spread":0.22091365322245693,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399625739","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99753577,0.0003181749,0.000006738565,0.00025520736,0.00030875526,0.001068212,0.000032186523,0.00007058026,0.00040439208],"genre_scores_gemma":[0.99950004,0.000009614688,0.0001052218,0.00001621299,0.00009181916,0.000033531327,0.00001408398,0.0000023189143,0.00022713357],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99880195,0.00012221141,0.0003196037,0.00031685713,0.00021549403,0.00022391407],"domain_scores_gemma":[0.9996091,0.00015660304,0.00007939177,0.000058046535,0.000033109263,0.000063753],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018733504,0.00015198965,0.00019226404,0.000044494318,0.000069883594,0.000050921677,0.00016170934,0.0001324189,0.000035604186],"category_scores_gemma":[0.00015515153,0.000068624315,0.000053735945,0.00039638404,0.00007477645,0.00008196165,0.00008303529,0.000199099,0.00002413409],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000083005965,0.00044858715,0.019448046,0.0003708181,0.000019655623,0.000032487656,0.00040708962,0.000014909054,0.9695883,0.0022521175,0.00038202145,0.0069529884],"study_design_scores_gemma":[0.0024325189,0.0048561874,0.56255174,0.006873022,0.0000929135,0.00007433742,0.00018680793,0.002049151,0.40711612,0.0046575386,0.008035897,0.0010737958],"about_ca_topic_score_codex":0.00029379723,"about_ca_topic_score_gemma":0.00020074315,"teacher_disagreement_score":0.56247216,"about_ca_system_score_codex":0.00006844643,"about_ca_system_score_gemma":0.000010752118,"threshold_uncertainty_score":0.27984184},"labels":[],"label_agreement":null},{"id":"W4399725445","doi":"10.1021/acs.jafc.3c08744","title":"Identification and Characterization of a Pepsin- and Chymotrypsin-Resistant Peptide in the α Subunit of the 11S Globulin Legumin from Common Bean (<i>Phaseolus vulgaris</i> L.)","year":2024,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Legumin; Chymotrypsin; Pepsin; Biochemistry; Phaseolus; Peptide; Trypsin; Globulin; Polyclonal antibodies; Chemistry; Peptide sequence; Biology; Storage protein; Enzyme; Antibody","score_opus":0.011369539392231962,"score_gpt":0.2005881044760276,"score_spread":0.18921856508379564,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399725445","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9957337,0.0022315874,5.4818526e-7,0.0016357913,0.00007136985,0.00013187731,0.00012561464,0.000004339833,0.00006521402],"genre_scores_gemma":[0.9995254,0.00017386288,0.0000039341794,0.000017205479,0.00018611354,0.0000025699228,0.000022951866,8.199001e-7,0.00006709234],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99894,0.00007701866,0.0005045105,0.00013500216,0.00024861106,0.00009488562],"domain_scores_gemma":[0.9993116,0.00010924394,0.00040335543,0.000052478117,0.00008304671,0.00004025729],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003019588,0.000117061354,0.00022122366,0.000007415076,0.000078961726,0.00010271526,0.00021848382,0.00008818493,0.000006989488],"category_scores_gemma":[0.000027485583,0.00003350665,0.000068582776,0.00021102413,0.00011124872,0.00015092688,0.00006136484,0.00019724942,1.3760946e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026288764,0.000039616938,0.0018754933,0.00008613553,0.000027670369,0.0000014082789,0.00046178934,3.4060386e-7,0.99552125,0.000018107125,0.000053083626,0.0018887938],"study_design_scores_gemma":[0.00016060536,0.00016058757,0.62126946,0.00035429606,0.000049313043,0.00011956957,0.0016814799,0.00001101954,0.375533,0.00016179052,0.00041259144,0.00008625091],"about_ca_topic_score_codex":0.000099577395,"about_ca_topic_score_gemma":0.00010792948,"teacher_disagreement_score":0.61998826,"about_ca_system_score_codex":0.000016824286,"about_ca_system_score_gemma":0.00000807626,"threshold_uncertainty_score":0.13663615},"labels":[],"label_agreement":null},{"id":"W4399814046","doi":"10.1016/j.fbio.2024.104580","title":"Effect of solid-state fermentation on the functionality, digestibility, and volatile profiles of pulse protein isolates","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"National Research Council Canada; University of Saskatchewan","funders":"National Research Council Canada; Ministry of Agriculture - Saskatchewan","keywords":"Solid-state fermentation; Fermentation; Chemistry; Food science; Solid-state; Pulse (music); Computer science; Telecommunications","score_opus":0.023538341709536278,"score_gpt":0.26387985981290835,"score_spread":0.24034151810337206,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399814046","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997757,0.00017239961,0.000005534376,0.0006955163,0.00012536184,0.0009025932,0.00016425937,0.000035436264,0.00014189912],"genre_scores_gemma":[0.99977255,0.000003362964,0.000008841469,0.0000144341175,0.000033428627,0.00006629428,0.000004936309,7.3964037e-7,0.0000954208],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988435,0.0001964432,0.00022888766,0.00029550114,0.00029066714,0.00014502983],"domain_scores_gemma":[0.9993821,0.00037273814,0.000088600755,0.00007769962,0.000044882057,0.000033983906],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010941973,0.0001066021,0.00013560189,0.000017452207,0.00012216184,0.00005345778,0.00022334889,0.00003858974,0.00004063009],"category_scores_gemma":[0.00018712092,0.000031605192,0.000049106628,0.00040883504,0.00029666905,0.00013420162,0.00009943128,0.00007623989,0.0000067040155],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000040664178,0.00002747213,0.0027833816,0.00010751994,0.000007008671,2.1335786e-7,0.00007068649,0.0000023783707,0.98175275,0.000722497,0.000018027578,0.01446739],"study_design_scores_gemma":[0.000045234276,0.0051833726,0.043547127,0.00020537312,0.0000062139197,0.0000029447249,0.00004221798,0.0006131227,0.94812644,0.0020494447,0.00009494539,0.00008356369],"about_ca_topic_score_codex":0.000095564756,"about_ca_topic_score_gemma":0.000048851765,"teacher_disagreement_score":0.040763743,"about_ca_system_score_codex":0.000016170861,"about_ca_system_score_gemma":0.000013709006,"threshold_uncertainty_score":0.12888224},"labels":[],"label_agreement":null},{"id":"W4399863652","doi":"10.1111/ijfs.17287","title":"Structural and functional properties of fava bean legumin and vicilin protein fractions","year":2024,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Vicilin; Legumin; Storage protein; Chemistry; Botany; Biology; Biochemistry","score_opus":0.031100421906442344,"score_gpt":0.2478589470744083,"score_spread":0.21675852516796595,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399863652","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9925636,0.0020632623,0.000051160816,0.0045002536,0.00056007586,0.00011922721,0.000014715313,0.000031436968,0.00009625848],"genre_scores_gemma":[0.99962175,0.000020638083,0.000114857285,0.000017837689,0.00016388154,0.0000058956093,4.899272e-7,7.972466e-7,0.000053856118],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99880165,0.0000197729,0.0003427384,0.00019138417,0.0005086945,0.00013574073],"domain_scores_gemma":[0.9992685,0.000030787985,0.00017622938,0.000036856418,0.0004384279,0.000049213864],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043397292,0.00008674208,0.00013795844,0.00024991558,0.00013946003,0.00013844231,0.00041286583,0.000079468766,0.000028791408],"category_scores_gemma":[0.00019976738,0.00003572808,0.000039699393,0.0004778391,0.00085244403,0.00048145535,0.00015733573,0.0002238365,0.0000015114401],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000024639265,0.000014154833,0.00050307123,0.000006988691,0.00003363006,0.000006791107,0.0000685413,0.000006692472,0.9552647,0.0061247777,0.000018152177,0.03792786],"study_design_scores_gemma":[0.00024942626,0.0018291912,0.008654652,0.00048109586,0.000017877757,0.0023286378,0.0016763132,0.00077607576,0.9581549,0.02035243,0.0052672215,0.00021214577],"about_ca_topic_score_codex":0.000033217155,"about_ca_topic_score_gemma":0.00006117264,"teacher_disagreement_score":0.03771571,"about_ca_system_score_codex":0.000057096466,"about_ca_system_score_gemma":0.00007022111,"threshold_uncertainty_score":0.31408656},"labels":[],"label_agreement":null},{"id":"W4399924066","doi":"10.1016/j.foodchem.2024.140177","title":"Mild extraction of faba bean (Vicia faba L.) proteins against conventional methods: Impact on physicochemical and thermal characteristics","year":2024,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Pulse Growers Commission","keywords":"Vicia faba; Chemistry; Extraction (chemistry); Glass transition; Fractionation; Aqueous solution; Particle size; Chromatography; Precipitation; Botany; Organic chemistry; Polymer","score_opus":0.026958019582022555,"score_gpt":0.2993582933927363,"score_spread":0.27240027381071374,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399924066","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99727154,0.00042589646,0.000019777299,0.00014943887,0.00011192357,0.00022838841,0.00034005818,0.00008235662,0.0013706225],"genre_scores_gemma":[0.9988067,0.0000115832,0.0001805326,0.000020594829,0.0006377207,0.000042266467,0.00018379727,0.00000326217,0.000113511545],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988835,0.000052209783,0.00028487726,0.00033624514,0.00023475093,0.00020845661],"domain_scores_gemma":[0.99950093,0.00014831858,0.00012683721,0.000084124906,0.000049084465,0.000090686364],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021954856,0.00019826317,0.00023978546,0.0000075318408,0.000067288274,0.000064416265,0.00016207212,0.0001733285,0.0001622416],"category_scores_gemma":[0.000049514718,0.0000866923,0.00017455002,0.0001234912,0.00008641149,0.00008265367,0.000057545556,0.00026110624,0.000010395521],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000044774206,0.00009877983,0.00009627261,0.00014005933,0.000071331575,0.000002765207,0.000032912365,6.5013626e-7,0.97142774,0.00003560451,0.0000938967,0.027955202],"study_design_scores_gemma":[0.000090412796,0.00027178793,0.0044732294,0.00023126428,0.000017089249,0.000013943221,0.00007429307,0.0002213057,0.9929428,0.00012555886,0.0013547863,0.0001835113],"about_ca_topic_score_codex":0.000014849273,"about_ca_topic_score_gemma":9.3996397e-7,"teacher_disagreement_score":0.02777169,"about_ca_system_score_codex":0.000054606146,"about_ca_system_score_gemma":0.000018338274,"threshold_uncertainty_score":0.35352093},"labels":[],"label_agreement":null},{"id":"W4399940220","doi":"10.1007/978-3-031-50643-7_18","title":"Protein Analysis","year":2024,"lang":"en","type":"book-chapter","venue":"Food science text series","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Computer science","score_opus":0.03303152663381457,"score_gpt":0.2292180993808044,"score_spread":0.19618657274698983,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399940220","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.034065817,0.0020612748,0.0000018603835,0.0014932969,0.00061398494,0.0010492847,0.00042371493,0.00052220223,0.9597686],"genre_scores_gemma":[0.44987383,0.000013649029,0.000045610566,0.00003442473,0.00034031284,0.000054928878,0.000030810133,0.0000030416466,0.5496034],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"not_applicable","domain_scores_codex":[0.99678624,0.00001559369,0.0004452822,0.0010889655,0.0011328955,0.00053104677],"domain_scores_gemma":[0.9990624,0.00003418863,0.00022253812,0.0002853003,0.00019343397,0.00020209301],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.0007060135,0.00042812972,0.0005552698,0.000186347,0.0005263832,0.0006111838,0.0013927269,0.00028355783,0.0017092415],"category_scores_gemma":[0.000047330668,0.00016030468,0.00040778075,0.00113316,0.0011092089,0.00045608578,0.0005218306,0.0003752066,0.001513959],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025726413,0.000022275462,0.000032799846,0.00007793883,0.00053531193,0.000035781784,0.00018943653,0.0000045995635,0.08461335,0.8983236,0.0007038129,0.015435359],"study_design_scores_gemma":[0.000033238648,0.0017419882,0.00033304212,0.00027437104,0.0003538785,0.000027933957,0.00017328681,0.000020672078,0.008422414,0.11160669,0.8759659,0.0010466083],"about_ca_topic_score_codex":0.0000436734,"about_ca_topic_score_gemma":0.0018355845,"teacher_disagreement_score":0.8752621,"about_ca_system_score_codex":0.00013217301,"about_ca_system_score_gemma":0.00007783936,"threshold_uncertainty_score":0.99926347},"labels":[],"label_agreement":null},{"id":"W4400055235","doi":"10.1016/j.foodhyd.2024.110360","title":"Seeding and gelation properties of lentil protein nanofibrils","year":2024,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Fibril; Seeding; Chemistry; Morphology (biology); Chemical engineering; Biophysics; Protein aggregation; Amyloid fibril; Yield (engineering); Kinetics; Materials science; Biochemistry; Amyloid β; Composite material","score_opus":0.0280240303871332,"score_gpt":0.19576445651600127,"score_spread":0.16774042612886808,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400055235","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9945503,0.0025763337,0.0000053399895,0.00027484007,0.00012397059,0.0008844313,0.00001848471,0.00012621965,0.0014401184],"genre_scores_gemma":[0.9987704,0.000006244971,0.000038588845,0.0000070308815,0.00020464916,0.00013180329,0.000003532092,0.0000015636948,0.0008361595],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991257,0.000040840347,0.00022775427,0.00023610794,0.00020596824,0.00016359473],"domain_scores_gemma":[0.999817,0.000019869483,0.00004907954,0.000040144212,0.00003068981,0.00004323086],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024526735,0.00010831141,0.00015183736,0.0000218016,0.00009438799,0.00009484267,0.000109752225,0.000085739746,0.000025217843],"category_scores_gemma":[0.00002295246,0.000040681083,0.000055728902,0.00025458832,0.000053881125,0.0002115585,0.000073521616,0.000064342355,0.000016118072],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010448469,0.000011061336,0.00022776885,0.00012983335,0.000020866972,6.3789395e-7,0.00014616652,0.0000013052154,0.98760855,0.0008218075,0.000038074275,0.010983485],"study_design_scores_gemma":[0.000091220194,0.0009945581,0.0013538564,0.0007848912,0.000014303761,0.00001561452,0.00026072515,0.00074865046,0.97361755,0.0008199288,0.021087522,0.00021116098],"about_ca_topic_score_codex":0.000060306455,"about_ca_topic_score_gemma":0.00004663025,"teacher_disagreement_score":0.021049447,"about_ca_system_score_codex":0.000020871965,"about_ca_system_score_gemma":0.000009741812,"threshold_uncertainty_score":0.16589265},"labels":[],"label_agreement":null},{"id":"W4400125556","doi":"10.1016/b978-0-323-91721-6.00019-0","title":"Functionality of plant proteins and importance of aggregation state","year":2024,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"State (computer science); Computational biology; Computer science; Biology; Programming language","score_opus":0.02540279197583591,"score_gpt":0.21799546310547604,"score_spread":0.19259267112964013,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400125556","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.049519904,0.004653317,3.6577498e-7,0.00008899873,0.00024768524,0.0013499209,0.0016968125,0.000048566213,0.94239444],"genre_scores_gemma":[0.12384427,0.00008885308,0.00003739165,0.000023927658,0.00020853811,0.000054912052,0.00011199525,0.0000040027585,0.8756261],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9987358,0.00001999541,0.0005099114,0.00030894644,0.00031276155,0.000112625414],"domain_scores_gemma":[0.99926925,0.000051974253,0.00044469,0.00009669604,0.000090404414,0.000046986606],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031810728,0.00019210878,0.00037395893,0.000018843055,0.000036210564,0.00001469648,0.00013255376,0.00016210969,0.00010623099],"category_scores_gemma":[0.0000116733445,0.00007692437,0.00011455131,0.000015197296,0.00014176693,0.000026168691,0.00009168642,0.00017061191,0.000012238491],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000035645695,0.000008118456,0.00018402473,0.00042502148,0.00009327394,0.0000068232566,0.0000712369,1.579545e-7,0.011641276,0.010844415,0.00003573043,0.9766543],"study_design_scores_gemma":[0.000099136654,0.00044558223,0.0012518383,0.0016255145,0.00006773856,0.000023724162,0.000016301889,0.0000053223375,0.004681366,0.104266085,0.88716245,0.0003549666],"about_ca_topic_score_codex":0.000009197013,"about_ca_topic_score_gemma":0.00037364318,"teacher_disagreement_score":0.9762993,"about_ca_system_score_codex":0.000025409592,"about_ca_system_score_gemma":0.000018837984,"threshold_uncertainty_score":0.3136885},"labels":[],"label_agreement":null},{"id":"W4400125937","doi":"10.1016/b978-0-323-91721-6.00018-9","title":"Processing of protein ingredients from plant sources","year":2024,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Computer science","score_opus":0.0243563865893351,"score_gpt":0.2112977649863478,"score_spread":0.18694137839701272,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400125937","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.032251295,0.0076639033,1.340156e-7,0.000058051577,0.00032157518,0.0010447595,0.00076541334,0.00014336426,0.9577515],"genre_scores_gemma":[0.16776015,0.000011648961,0.00004252021,0.00002943364,0.0008945233,0.000070817594,0.00012422174,0.0000079728115,0.83105874],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99806225,0.000024121291,0.00058144255,0.0005585899,0.00051575137,0.00025786436],"domain_scores_gemma":[0.99923277,0.000044177876,0.00042575388,0.00012995163,0.000075897835,0.000091431364],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021001161,0.0003763698,0.0005592414,0.000032229636,0.000100997066,0.000093208364,0.000511668,0.00039761065,0.00022895374],"category_scores_gemma":[0.000012327311,0.00014298611,0.00021860709,0.000021468306,0.00013614695,0.00003824077,0.00025726392,0.00039448997,0.0001930626],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000016900589,0.000007630325,0.000010594252,0.00017620572,0.00006804547,0.000021398282,0.00020390806,3.388064e-8,0.030435711,0.00060965744,0.000017075063,0.96843284],"study_design_scores_gemma":[0.000060916984,0.00017557963,0.000027429423,0.00452015,0.00006524728,0.0000062577033,0.000041976185,0.000007073771,0.0050250385,0.021633554,0.96802586,0.00041089262],"about_ca_topic_score_codex":0.000019141116,"about_ca_topic_score_gemma":0.0001863201,"teacher_disagreement_score":0.9680219,"about_ca_system_score_codex":0.000045152337,"about_ca_system_score_gemma":0.000026133665,"threshold_uncertainty_score":0.5830805},"labels":[],"label_agreement":null},{"id":"W4400126141","doi":"10.1016/b978-0-323-91721-6.00012-8","title":"Hydrophobic/hydrophilic surface activity II: foaming properties (air/water interface stabilization)","year":2024,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Chemical engineering; Materials science; Interface (matter); Surface (topology); Chemistry; Composite material; Wetting; Engineering; Mathematics","score_opus":0.02876885781090496,"score_gpt":0.21731173435461737,"score_spread":0.1885428765437124,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400126141","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.26468313,0.0039756643,3.4869063e-7,0.00056612433,0.0008817123,0.0014053729,0.00008125299,0.0003935598,0.72801286],"genre_scores_gemma":[0.47026715,0.00002346716,0.0000056474837,0.00004962662,0.0003799778,0.000040120754,0.000018546907,0.000013947271,0.5292015],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9969638,0.00009252648,0.0006306662,0.0010933962,0.0006181522,0.00060148083],"domain_scores_gemma":[0.99903375,0.00005435812,0.00021745625,0.0003511494,0.00014098092,0.00020229004],"candidate_categories":["metaepi_narrow","insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.00045692848,0.0007598457,0.0007804684,0.00003985097,0.0004594486,0.00020321354,0.00071377755,0.00057946006,0.0009157817],"category_scores_gemma":[0.000015644366,0.0002713924,0.00038531845,0.000036801288,0.00027944398,0.00016231989,0.0009652458,0.00076117256,0.0016895492],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000051600047,0.000033977223,0.000003961258,0.00033008677,0.00017907516,0.000029594723,0.00054850074,0.000019838095,0.5328414,0.00034912096,0.0001044776,0.4655084],"study_design_scores_gemma":[0.0000751419,0.0004705264,0.000006553294,0.0010101991,0.00008390707,0.000028868706,0.000025030335,0.000073233154,0.073850594,0.0029823626,0.9205657,0.0008278537],"about_ca_topic_score_codex":0.00001765549,"about_ca_topic_score_gemma":0.00038655632,"teacher_disagreement_score":0.92046124,"about_ca_system_score_codex":0.00029182798,"about_ca_system_score_gemma":0.00003644684,"threshold_uncertainty_score":0.9999975},"labels":[],"label_agreement":null},{"id":"W4400126166","doi":"10.1016/b978-0-323-91721-6.00013-x","title":"The interfacial activity of plant proteins: theory, assessment, and application in emulsion development","year":2024,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Emulsion; Materials science; Chemical engineering; Chemistry; Biological system; Biophysics; Biology; Engineering","score_opus":0.0204553040881948,"score_gpt":0.25303596379109516,"score_spread":0.23258065970290037,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400126166","genre_codex":"other","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.03090042,0.0012076178,0.0000054021552,0.000092757124,0.00013690819,0.002568132,0.000053610605,0.00004530732,0.96498984],"genre_scores_gemma":[0.60421616,0.000056562836,0.00003560727,0.000012550784,0.00015620166,0.0004113332,0.000023762184,0.000004527447,0.3950833],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99882966,0.000062868414,0.00036188748,0.00034228226,0.0002492704,0.00015399982],"domain_scores_gemma":[0.9994634,0.00013072384,0.00023744762,0.000102221355,0.000030265426,0.00003596116],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006931156,0.00021404927,0.00027401574,0.000021547561,0.00012756482,0.00005458509,0.00025899004,0.0001999873,0.000012324551],"category_scores_gemma":[0.000006923713,0.00007180287,0.000058037538,0.000016190723,0.00011779941,0.000024749428,0.00024529046,0.0003278689,0.000019823943],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000031532698,0.000007419006,0.000015653133,0.00005442525,0.000025424595,0.0000015946395,0.00008631758,3.1706143e-8,0.01418153,0.009939065,0.0000056044046,0.9756514],"study_design_scores_gemma":[0.0000662919,0.00012743907,0.0009829486,0.00066996133,0.0000141449855,0.0000054081906,0.000029013076,0.00001269037,0.003761426,0.026637157,0.96746784,0.00022566754],"about_ca_topic_score_codex":0.000004753804,"about_ca_topic_score_gemma":0.00094565295,"teacher_disagreement_score":0.9754257,"about_ca_system_score_codex":0.00009858856,"about_ca_system_score_gemma":0.000024008456,"threshold_uncertainty_score":0.2928036},"labels":[],"label_agreement":null},{"id":"W4400126316","doi":"10.1016/b978-0-323-91721-6.00011-6","title":"Nutritional properties: protein quality assessment parameters and methods","year":2024,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Protein quality; Quality (philosophy); Computational biology; Computer science; Environmental science; Food science; Biology; Physics","score_opus":0.09242537160524815,"score_gpt":0.32753148669710064,"score_spread":0.23510611509185247,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400126316","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.004494687,0.0042806603,0.0000027503067,0.0005921763,0.00029988898,0.0023923046,0.00018217569,0.00016970029,0.98758566],"genre_scores_gemma":[0.009502171,0.000037411166,0.004487875,0.00015556804,0.0004381579,0.0006074631,0.000046410118,0.000008366225,0.9847166],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9976631,0.00021981091,0.0006172059,0.00073774625,0.00047518619,0.0002869765],"domain_scores_gemma":[0.9992372,0.00014172148,0.00022913475,0.00015832014,0.00008879515,0.00014485656],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012903528,0.00042720957,0.00060184434,0.00002818945,0.00016670427,0.0002095744,0.000305786,0.00040112165,0.00018354323],"category_scores_gemma":[0.000027970056,0.00016018454,0.0002511245,0.000018617757,0.00022868626,0.000047404465,0.0002676073,0.0005716017,0.00008299482],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000013368107,0.000011574382,0.0000021750864,0.00030102595,0.00010488778,0.000009210185,0.000036168076,3.5826236e-8,0.032598093,0.021116529,0.000027418071,0.9457795],"study_design_scores_gemma":[0.00007860123,0.00023858929,0.00004560357,0.001305565,0.00004832206,0.000019786256,0.00003239676,0.000006265221,0.001343487,0.08142883,0.91494125,0.0005113274],"about_ca_topic_score_codex":0.000009241097,"about_ca_topic_score_gemma":0.00005252764,"teacher_disagreement_score":0.9452682,"about_ca_system_score_codex":0.00012176984,"about_ca_system_score_gemma":0.000036865084,"threshold_uncertainty_score":0.6532136},"labels":[],"label_agreement":null},{"id":"W4400126317","doi":"10.1016/b978-0-323-91721-6.00007-4","title":"Hydrodynamic properties I: protein–water interactions, solubility, water adsorption, and wettability","year":2024,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; Agriculture and Agri-Food Canada","funders":"","keywords":"Wetting; Adsorption; Solubility; Chemical engineering; Chemistry; Materials science; Physical chemistry; Engineering","score_opus":0.023976582138851135,"score_gpt":0.21276362129473747,"score_spread":0.18878703915588635,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400126317","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.32780862,0.0013635465,1.339614e-7,0.0012415759,0.0007145455,0.0027520326,0.000083691615,0.000332465,0.6657034],"genre_scores_gemma":[0.42944375,0.000009846404,0.0000059501726,0.000046875994,0.00040279073,0.00024215505,0.00005740083,0.000007931263,0.5697833],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99729323,0.00009164545,0.00071686675,0.0010107004,0.0003965247,0.0004910242],"domain_scores_gemma":[0.9992985,0.000029838604,0.00010000112,0.00029482623,0.00013667176,0.00014012362],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0006439703,0.000572272,0.0005807261,0.00004280379,0.00024071871,0.0002785818,0.0003714015,0.00039235604,0.0009088858],"category_scores_gemma":[0.000013878138,0.00016785933,0.00027141641,0.000010856831,0.00032954974,0.00013717446,0.00064108265,0.00071480364,0.0012881602],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000048553327,0.000025499363,0.000012246095,0.0005358143,0.00013372317,0.00001224524,0.0004513598,2.4235152e-7,0.42162645,0.0005595373,0.00004012129,0.5765542],"study_design_scores_gemma":[0.00006738336,0.00020525778,0.000017078068,0.0008036882,0.00007530016,0.00005895424,0.000032288834,0.000030046758,0.02699974,0.034015846,0.93705255,0.0006418944],"about_ca_topic_score_codex":0.000020056308,"about_ca_topic_score_gemma":0.00090564974,"teacher_disagreement_score":0.9370124,"about_ca_system_score_codex":0.00018529873,"about_ca_system_score_gemma":0.000013933543,"threshold_uncertainty_score":0.9994894},"labels":[],"label_agreement":null},{"id":"W4400126318","doi":"10.1016/b978-0-323-91721-6.00005-0","title":"Protein–water–protein interaction: viscosity and gelation","year":2024,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Government of Alberta; University of Alberta","funders":"","keywords":"Viscosity; Chemistry; Biophysics; Chemical engineering; Materials science; Biology; Composite material; Engineering","score_opus":0.023986183058450235,"score_gpt":0.22581643350929007,"score_spread":0.20183025045083983,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400126318","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.030229462,0.0011000125,4.1960283e-7,0.00055285485,0.00040448757,0.0018786084,0.000053941716,0.00020843367,0.96557176],"genre_scores_gemma":[0.16077597,0.000008383065,0.000023842504,0.00005872817,0.00089631235,0.00015168285,0.0000580872,0.000007043523,0.83801997],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99824584,0.000043377408,0.00044232365,0.00065199874,0.0003391686,0.0002773056],"domain_scores_gemma":[0.999478,0.000025519048,0.00016225304,0.0001454069,0.00007147263,0.00011736771],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00032145245,0.00040894744,0.00040195687,0.000035319972,0.00020968956,0.00023521244,0.00023805519,0.00043906135,0.00047258832],"category_scores_gemma":[0.000007754277,0.00014991642,0.00017457824,0.000013841268,0.000102953665,0.00010185624,0.00029302703,0.0005852624,0.0009300109],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002038448,0.000005435333,0.0000011466585,0.00012583229,0.000060159033,0.000024687342,0.00008024762,6.3192026e-8,0.08662355,0.0067168404,0.000029464978,0.90631217],"study_design_scores_gemma":[0.00005344459,0.00021757185,0.000011187877,0.0010698079,0.00003889452,0.00003763601,0.000013893387,0.0000070785654,0.0077280155,0.028363355,0.96204746,0.0004116482],"about_ca_topic_score_codex":0.000009084547,"about_ca_topic_score_gemma":0.00016575989,"teacher_disagreement_score":0.962018,"about_ca_system_score_codex":0.0001014171,"about_ca_system_score_gemma":0.000009153889,"threshold_uncertainty_score":0.9998479},"labels":[],"label_agreement":null},{"id":"W4400127424","doi":"10.1016/b978-0-323-91721-6.00003-7","title":"Challenges of plant protein processing and protein ingredient functionality assessment","year":2024,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Ingredient; Computer science; Chemistry; Food science","score_opus":0.05001133146174734,"score_gpt":0.25454019052902416,"score_spread":0.2045288590672768,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400127424","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.006275867,0.012370047,2.8043385e-7,0.00047876325,0.00017598472,0.002518898,0.0002548866,0.00011525701,0.97781],"genre_scores_gemma":[0.21235982,0.00007841775,0.00013786124,0.000023787627,0.0006989761,0.0005606284,0.00005781486,0.000010562023,0.78607213],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9977691,0.000051527055,0.0006027463,0.00070482196,0.00061140326,0.0002603884],"domain_scores_gemma":[0.99917465,0.00003538433,0.0004161727,0.0001388356,0.00012579413,0.00010915113],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00068115426,0.00040647842,0.0005667975,0.00003748168,0.00013054904,0.00007734997,0.0002495491,0.00036004026,0.00007356009],"category_scores_gemma":[0.000011898403,0.00016701415,0.00015120108,0.000018428645,0.0001748648,0.0000497026,0.00027776894,0.00047518508,0.000019863319],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000018889941,0.00001787341,0.0000026944576,0.0010340026,0.000070544476,0.00001391591,0.00008334745,4.284742e-8,0.013843109,0.03441035,0.000009860188,0.95049536],"study_design_scores_gemma":[0.000107551474,0.0005878803,0.00023512216,0.0058721416,0.00006425333,0.000033172033,0.00008750568,0.000010789024,0.0011223046,0.045144938,0.9462003,0.0005340573],"about_ca_topic_score_codex":0.0000043059877,"about_ca_topic_score_gemma":0.00017535948,"teacher_disagreement_score":0.9499613,"about_ca_system_score_codex":0.0000921199,"about_ca_system_score_gemma":0.000055983695,"threshold_uncertainty_score":0.68106395},"labels":[],"label_agreement":null},{"id":"W4400325206","doi":"10.1002/sfp2.1035","title":"The effect of heat treatment and high‐pressure homogenization on the dispersibility and interfacial behavior of faba bean protein isolate and concentrate","year":2024,"lang":"en","type":"article","venue":"Sustainable Food Proteins","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Saskatchewan Canola Development Commission; Ministry of Agriculture - Saskatchewan","keywords":"Adsorption; Chemical engineering; Dispersion (optics); Vicilin; Materials science; Surface tension; Hydrothermal circulation; Thermal stability; Chemistry; Thermodynamics; Organic chemistry; Biochemistry","score_opus":0.008067174698760013,"score_gpt":0.21194006448542335,"score_spread":0.20387288978666335,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400325206","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98960245,0.004575965,0.000004575123,0.0008297499,0.00003901341,0.0047689136,0.00008655931,0.00002956678,0.00006323542],"genre_scores_gemma":[0.99908376,0.00004668785,0.0000032941357,0.0000031224502,0.00004393596,0.00049655425,0.0000056681765,0.0000025022152,0.0003145061],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99870867,0.00034712075,0.00022764392,0.00031593826,0.00014521014,0.00025544132],"domain_scores_gemma":[0.99947447,0.00022073889,0.00006781685,0.00011482807,0.000068811256,0.0000533217],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00056960044,0.0001831138,0.00023056289,0.000012609432,0.00034419427,0.00013997388,0.00012743646,0.00008519004,0.000010217077],"category_scores_gemma":[0.00009027869,0.000053254793,0.00004971202,0.00017492769,0.00031187426,0.0001038625,0.000117892814,0.000103463404,4.0887096e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0020888995,0.00032425573,0.019962681,0.0023749531,0.0006557602,0.000029987512,0.0040642675,0.000019128962,0.7161804,0.036336232,0.000033080087,0.21793035],"study_design_scores_gemma":[0.0011256596,0.048125383,0.01846512,0.0005076968,0.00034104654,0.00001866652,0.005454056,0.0005519238,0.91503567,0.0027616473,0.0071210773,0.0004920684],"about_ca_topic_score_codex":0.0011725941,"about_ca_topic_score_gemma":0.00025242014,"teacher_disagreement_score":0.21743828,"about_ca_system_score_codex":0.000042887088,"about_ca_system_score_gemma":0.000015678976,"threshold_uncertainty_score":0.2647299},"labels":[],"label_agreement":null},{"id":"W4400333059","doi":"10.1007/s10068-024-01647-4","title":"Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentation","year":2024,"lang":"en","type":"article","venue":"Food Science and Biotechnology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Qatar National Library; Qatar University; King Saud University","keywords":"Food science; Fermentation; Chemistry; Whey protein; Hydrolysis; Protein quality; Solubility; Biochemistry; Organic chemistry","score_opus":0.05291567209477608,"score_gpt":0.28823298999169583,"score_spread":0.23531731789691976,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400333059","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9895124,0.000073867406,0.0035421478,0.0053560273,0.000030292997,0.0013581394,0.000025585017,0.00004716045,0.000054372238],"genre_scores_gemma":[0.9996157,0.0000046330942,0.00018915634,0.00004710998,0.000012596972,0.00011842652,0.000008392055,9.3256375e-7,0.0000030121494],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987052,0.00007392611,0.00030225876,0.00030323904,0.0004755826,0.000139799],"domain_scores_gemma":[0.99935055,0.000067160545,0.00027396934,0.0000961179,0.00019737505,0.000014806456],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012057547,0.000101630205,0.00013256664,0.00004650397,0.0003259145,0.00009518281,0.00021479973,0.000100456265,0.0000022202526],"category_scores_gemma":[0.00012388702,0.000032097,0.000016249896,0.0010082771,0.001014733,0.00028516297,0.000048206606,0.00013001432,3.6967234e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000038744256,0.000076112716,0.00013602352,0.00009301611,0.0000055590585,1.1682441e-7,0.00031359223,0.00001949705,0.9709305,0.020682897,7.802396e-7,0.0077031404],"study_design_scores_gemma":[0.00024733026,0.0051828837,0.017877031,0.00022001393,0.000011560618,0.000010007951,0.0028426943,0.0056295726,0.9606445,0.007183226,0.000031553325,0.00011961962],"about_ca_topic_score_codex":0.00033394666,"about_ca_topic_score_gemma":0.0012838526,"teacher_disagreement_score":0.017741006,"about_ca_system_score_codex":0.000028582223,"about_ca_system_score_gemma":0.000090384296,"threshold_uncertainty_score":0.37388256},"labels":[],"label_agreement":null},{"id":"W4400401694","doi":"10.1016/j.foodhyd.2024.110391","title":"Thermally reversible emulsion gels and high internal phase emulsions based solely on pea protein for 3D printing","year":2024,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":45,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Government of Alberta; University of Alberta","funders":"","keywords":"Emulsion; Phase (matter); Chemical engineering; Chemistry; Chromatography; Materials science; Organic chemistry; Engineering","score_opus":0.026889276290277743,"score_gpt":0.26178484611379654,"score_spread":0.2348955698235188,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400401694","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9927014,0.00024138225,0.0007167622,0.0014725534,0.00028541117,0.0027875756,0.00017131797,0.00026076028,0.0013628118],"genre_scores_gemma":[0.9961371,0.0000027261242,0.00113777,0.0001413239,0.00048563496,0.00067503,0.000034583984,0.0000059390504,0.0013798904],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99836886,0.00009126845,0.0003208653,0.00055194093,0.0002873325,0.00037975685],"domain_scores_gemma":[0.9994222,0.00019918855,0.00009020453,0.00010459305,0.000052633168,0.00013117482],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038945745,0.00023606686,0.00023901509,0.000047528036,0.00034368093,0.00022991779,0.00030380956,0.00014755725,0.000108265005],"category_scores_gemma":[0.00007059814,0.00010116456,0.00014333603,0.0002504974,0.000048192687,0.00020107969,0.00012695717,0.0002136743,0.000034601933],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021717904,0.00018531855,0.00002398932,0.00012322357,0.000044013177,0.000008778578,0.00010663513,0.000032341704,0.901197,0.001431539,0.00042262947,0.09620735],"study_design_scores_gemma":[0.004160236,0.026113465,0.0007401883,0.0037759624,0.00010610709,0.000034211418,0.00044985535,0.06599118,0.65579224,0.0067939563,0.23453204,0.0015105825],"about_ca_topic_score_codex":0.00008200293,"about_ca_topic_score_gemma":0.00009764641,"teacher_disagreement_score":0.24540478,"about_ca_system_score_codex":0.00006394356,"about_ca_system_score_gemma":0.000017369828,"threshold_uncertainty_score":0.4125371},"labels":[],"label_agreement":null},{"id":"W4400619015","doi":"10.1016/j.foodp.2024.100019","title":"Transglutaminase mediated cross-linking of peanut and buckwheat proteins under dual-frequency ultrasound field: Functional attributes study","year":2024,"lang":"en","type":"article","venue":"Food Physics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"","keywords":"Ultrasound; Chemistry; Solubility; Emulsion; Tissue transglutaminase; Analytical Chemistry (journal); Chromatography; Biochemistry; Medicine; Enzyme; Organic chemistry","score_opus":0.04409660539400888,"score_gpt":0.2577438621984449,"score_spread":0.21364725680443603,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400619015","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99702173,0.00090019027,0.00020159951,0.00027647018,0.00027094045,0.0007209647,0.00026359907,0.00012144132,0.00022305138],"genre_scores_gemma":[0.9991243,0.000014327187,0.000030261488,0.000035968755,0.0005285907,0.00007414646,0.00011964262,0.0000029063772,0.00006986747],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99860674,0.00009896998,0.0003106463,0.00037888836,0.00036751275,0.00023721733],"domain_scores_gemma":[0.9990951,0.00058659894,0.00006598723,0.000090633446,0.00009184528,0.00006985719],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027982946,0.00018973868,0.00023513602,0.000013564125,0.00017013536,0.00014057045,0.00014089391,0.00010292556,0.00009150137],"category_scores_gemma":[0.00005086772,0.00008471692,0.00009504784,0.00038289002,0.00008840642,0.00020836771,0.00004696993,0.00020740171,0.000016809776],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007170881,0.00077872706,0.0470654,0.00028294305,0.00036152566,0.00002116234,0.001399855,0.00004943218,0.9325469,0.0068407934,0.00014876644,0.010432759],"study_design_scores_gemma":[0.0022120834,0.022093443,0.4988726,0.0010728779,0.0003535617,0.00012885839,0.0049230247,0.0004170466,0.38204792,0.082643926,0.0031064088,0.0021282246],"about_ca_topic_score_codex":0.00018501696,"about_ca_topic_score_gemma":0.00037990985,"teacher_disagreement_score":0.550499,"about_ca_system_score_codex":0.000025894691,"about_ca_system_score_gemma":0.000022153621,"threshold_uncertainty_score":0.3454656},"labels":[],"label_agreement":null},{"id":"W4400724600","doi":"10.1016/j.ijbiomac.2024.133939","title":"Creating and characteristics of a novel biomacromolecules complex of pea protein isolated-tannic acid-magnesium ion","year":2024,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Fundamental Research Funds for the Central Universities; Sichuan Province Science and Technology Support Program; National University's Basic Research Foundation of China; National Natural Science Foundation of China","keywords":"Chemistry; Tannic acid; Covalent bond; Magnesium; Polyphenol; Crystallography; Nuclear chemistry; Antioxidant; Chromatography; Biochemistry; Organic chemistry","score_opus":0.038745373303423834,"score_gpt":0.2745796224687548,"score_spread":0.23583424916533094,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400724600","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.995862,0.0014215836,0.0010073397,0.00066346355,0.00028141923,0.00018200655,0.00027433012,0.000024602245,0.00028326226],"genre_scores_gemma":[0.9983588,0.00008133564,0.0011735187,0.000034938734,0.0002978468,0.0000054157226,0.000032948556,0.0000024695275,0.000012763573],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99811715,0.00012227875,0.00093788846,0.00022718475,0.00041873177,0.00017676834],"domain_scores_gemma":[0.99853504,0.00019330338,0.0006496341,0.00004890497,0.0004926297,0.000080498],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048812467,0.00018356706,0.0004058707,0.0000778194,0.000044081313,0.00009078215,0.0005483931,0.00014683294,0.000084567066],"category_scores_gemma":[0.00025536356,0.00007574343,0.00020604933,0.00018992128,0.00023977963,0.00013106939,0.00019399083,0.00017810176,0.0000022560944],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016901542,0.00016665724,0.0006522228,0.000046939116,0.00011493276,0.00011673728,0.00007758367,9.637758e-7,0.97453856,0.00256699,0.0000088104225,0.021540586],"study_design_scores_gemma":[0.0011004938,0.006513404,0.06809525,0.0021661145,0.00009825279,0.0028072568,0.00081321027,0.0028862013,0.9067873,0.0063821874,0.0016485341,0.00070180115],"about_ca_topic_score_codex":0.0000671836,"about_ca_topic_score_gemma":0.000007693884,"teacher_disagreement_score":0.067751266,"about_ca_system_score_codex":0.000031346815,"about_ca_system_score_gemma":0.000021541424,"threshold_uncertainty_score":0.30887276},"labels":[],"label_agreement":null},{"id":"W4400839595","doi":"10.1016/j.foodhyd.2024.110437","title":"Fabrication of resveratrol-loaded soy peptide nanogels with transglutaminase and in vitro gastrointestinal delivery and cholesterol-lowering effect","year":2024,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"Science and Technology Department of Hubei Province; Ministry of Agriculture and Rural Affairs of the People's Republic of China; National Natural Science Foundation of China","keywords":"Resveratrol; Tissue transglutaminase; Chemistry; In vitro; Peptide; Cholesterol; Soy protein; Biochemistry; Pharmacology; Enzyme; Medicine","score_opus":0.009774744019470032,"score_gpt":0.20288965936948622,"score_spread":0.19311491535001618,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400839595","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99810034,0.0007364305,0.000042043328,0.00011786475,0.000031468287,0.00076289807,0.000037393216,0.00006412844,0.000107414686],"genre_scores_gemma":[0.9995857,0.000009468816,0.000124031,0.0000140627735,0.00007308072,0.00013348562,0.000011029772,0.0000030609904,0.000046096524],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99882376,0.00009078755,0.00026090062,0.00038517834,0.00019663858,0.0002427102],"domain_scores_gemma":[0.99960196,0.00016926494,0.000057342262,0.000063008556,0.000026909096,0.00008148723],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032313078,0.00018597815,0.0002685794,0.000049221144,0.00007182294,0.00008991028,0.00011821258,0.000059946513,0.000005016815],"category_scores_gemma":[0.000024414589,0.00008110544,0.000043994136,0.00031385903,0.000092284674,0.00020984345,0.00004569202,0.00015342081,0.0000022656607],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00032600077,0.000026188623,0.0035082847,0.0001422234,0.000015232036,0.000013920932,0.00011727828,0.000010564542,0.9842389,0.0000043210935,0.0000062999225,0.0115907695],"study_design_scores_gemma":[0.0009369867,0.0068247416,0.05579665,0.0011764708,0.000043572043,0.0003301676,0.00017840938,0.00096060603,0.9330018,0.000050430437,0.00035968874,0.00034046345],"about_ca_topic_score_codex":0.000127745,"about_ca_topic_score_gemma":0.00025997718,"teacher_disagreement_score":0.052288365,"about_ca_system_score_codex":0.000034278462,"about_ca_system_score_gemma":0.000011489332,"threshold_uncertainty_score":0.3307384},"labels":[],"label_agreement":null},{"id":"W4401152361","doi":"10.37349/eff.2024.00043","title":"Separation methods for food protein purification and analysis","year":2024,"lang":"en","type":"article","venue":"Exploration of Foods and Foodomics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Fast protein liquid chromatography; Ultrafiltration (renal); Chromatography; Protein purification; High-performance liquid chromatography; Chemistry; Biochemical engineering; Engineering","score_opus":0.09260469114869528,"score_gpt":0.35995698207412474,"score_spread":0.26735229092542945,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401152361","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.78856736,0.0035960686,0.20444313,0.0016255063,0.00012465709,0.0012801472,0.00013715196,0.000081898215,0.00014409752],"genre_scores_gemma":[0.978476,0.00009238569,0.020904835,0.000011056233,0.00009930119,0.00023243052,0.000116629446,0.0000013970978,0.00006600395],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99919575,0.00009955333,0.00028067405,0.0002543077,0.00007846035,0.000091238166],"domain_scores_gemma":[0.9995827,0.00015131077,0.00009799442,0.000051891464,0.000076351505,0.000039744955],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00068206387,0.00009337939,0.000188337,0.00004834562,0.00009592676,0.00012120152,0.000058143043,0.000073501,0.000005238694],"category_scores_gemma":[0.000059521793,0.00004391184,0.000077903656,0.00038305254,0.000038099042,0.00039187,0.00002061082,0.000042877607,7.053988e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000062320294,0.00002939647,0.000053055304,0.000102894235,0.00025295877,7.3101695e-8,0.000585594,0.000017271888,0.55655754,0.06254887,0.000029085339,0.37976098],"study_design_scores_gemma":[0.00086697075,0.008272162,0.0034024296,0.00018487706,0.0009382772,0.000008962157,0.0028083948,0.13187075,0.6121065,0.16256285,0.07599566,0.0009821894],"about_ca_topic_score_codex":0.000008232757,"about_ca_topic_score_gemma":0.000082320796,"teacher_disagreement_score":0.3787788,"about_ca_system_score_codex":0.000010594216,"about_ca_system_score_gemma":0.000006641453,"threshold_uncertainty_score":0.17906728},"labels":[],"label_agreement":null},{"id":"W4401161232","doi":"10.1016/j.lwt.2024.116584","title":"Ultra-high pressure homogenization does not impair the in vitro digestibility of egg yolk granule proteins","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Yolk; Granule (geology); Homogenization (climate); In vitro; Cell biology; Chemistry; Biology; Materials science; Food science; Biochemistry; Composite material; Ecology","score_opus":0.013322006144516372,"score_gpt":0.22011809976121588,"score_spread":0.2067960936166995,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401161232","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99595886,0.0005233592,0.000013099669,0.0017047283,0.00025813558,0.00091003,0.00021061793,0.00009518789,0.0003259514],"genre_scores_gemma":[0.99926376,0.00000966259,0.00002978731,0.00003132665,0.0001863259,0.00009512083,0.000027303367,0.0000012070234,0.00035552046],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989023,0.00015997139,0.00025437676,0.0002747918,0.00022919201,0.00017932996],"domain_scores_gemma":[0.9995982,0.00015188294,0.00005754892,0.00011963651,0.00004209957,0.000030614785],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030526784,0.00010644537,0.00015363886,0.000010837642,0.00007883261,0.000060632658,0.0003047005,0.00009104928,0.000062867046],"category_scores_gemma":[0.00010462498,0.000027894755,0.00006985048,0.000365144,0.000077834164,0.00011350533,0.000042534306,0.00013369891,0.0000137617035],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000311142,0.000051508825,0.0035348714,0.00006920502,0.000012044617,0.000002304754,0.00026067434,0.0000145207705,0.98273414,0.0004153372,0.000030486062,0.012843788],"study_design_scores_gemma":[0.00005938086,0.00011625324,0.06452278,0.000060062936,0.000011597346,0.0000028534973,0.00011236563,0.00013995847,0.92807645,0.0013635175,0.005427403,0.00010740489],"about_ca_topic_score_codex":0.0018685358,"about_ca_topic_score_gemma":0.0007738086,"teacher_disagreement_score":0.06098791,"about_ca_system_score_codex":0.000017885352,"about_ca_system_score_gemma":0.0000046582686,"threshold_uncertainty_score":0.28246796},"labels":[],"label_agreement":null},{"id":"W4401219727","doi":"10.1021/acs.jafc.4c02948","title":"Bioaccessibility and Antioxidant Activity of Faba Bean Peptides in Comparison to those of Pea and Soy after In Vitro Gastrointestinal Digestion and Transepithelial Transport across Caco-2 and HT29-MTX-E12 Cells","year":2024,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Caco-2; Digestion (alchemy); Antioxidant; In vitro; Chemistry; Food science; Biochemistry; Chromatography","score_opus":0.01658694409494602,"score_gpt":0.24853550568961524,"score_spread":0.23194856159466923,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401219727","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971474,0.0021991383,0.0000033749022,0.00027841883,0.000023837012,0.00015856225,0.00017546861,0.000005593721,0.000008197188],"genre_scores_gemma":[0.99962705,0.00016221436,0.00011619758,0.0000033648303,0.00007574046,0.0000036124147,0.0000026178734,0.0000011569714,0.000008053887],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99883187,0.000043728458,0.00050116365,0.00025994642,0.0001762264,0.0001870632],"domain_scores_gemma":[0.99952424,0.00008548456,0.0001642304,0.000028810287,0.000061940904,0.00013532593],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037648447,0.00018012385,0.00043972823,0.00001608248,0.00004166463,0.000057617937,0.00007469726,0.00008986667,0.0000022288966],"category_scores_gemma":[0.000017784529,0.000072141804,0.000056832538,0.00014732717,0.00017094772,0.00024198045,0.00004408264,0.00025052138,2.690114e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003406711,0.000094435614,0.06930052,0.0004232658,0.000013572068,0.000009138485,0.00089920283,0.0000026084615,0.9224737,3.8787604e-7,0.0000015023782,0.00644095],"study_design_scores_gemma":[0.00022849397,0.00042066255,0.6197654,0.0005425498,0.000015213863,0.00021576237,0.0010685786,0.0000131254765,0.37762022,0.00001336241,0.0000040869313,0.00009255074],"about_ca_topic_score_codex":0.00020971936,"about_ca_topic_score_gemma":0.00045548385,"teacher_disagreement_score":0.55046487,"about_ca_system_score_codex":0.000018937393,"about_ca_system_score_gemma":0.000008215531,"threshold_uncertainty_score":0.29418573},"labels":[],"label_agreement":null},{"id":"W4401222979","doi":"10.1002/adfm.202406878","title":"An Ultrahydrating Polymer that Protects Protein Therapeutics and RNA‐Lipid Nanoparticles Against Freezing, Heat and Lyophilization Stress","year":2024,"lang":"en","type":"article","venue":"Advanced Functional Materials","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canada's Michael Smith Genome Sciences Centre; University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada; Michael Smith Health Research BC; Centre for Blood Research, University of British Columbia; Canadian Institutes of Health Research; Mitacs; Deutsche Forschungsgemeinschaft; Canadian Blood Services","keywords":"Materials science; Nanoparticle; Polymer; Nanotechnology; Chemical engineering; Composite material","score_opus":0.02791983837417233,"score_gpt":0.2360083487176314,"score_spread":0.20808851034345907,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401222979","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99706125,0.0011980596,0.00004255046,0.0002454979,0.00039483723,0.0006901517,0.000174752,0.00016290219,0.000029997946],"genre_scores_gemma":[0.998952,0.00004753284,0.000068177316,0.00013475916,0.00039877894,0.00018929706,0.00014835996,0.0000043690993,0.00005672444],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99880695,0.00016595914,0.0002239008,0.00038947997,0.0002049152,0.00020881266],"domain_scores_gemma":[0.9996954,0.00007448425,0.000055136483,0.000063194544,0.000042384636,0.00006938039],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027082564,0.00017074018,0.00016191862,0.000016836482,0.00024816275,0.00034305436,0.000076231605,0.00008813271,0.000056474983],"category_scores_gemma":[0.0000222286,0.00007697394,0.000017062013,0.00012032285,0.00007017911,0.00047650127,0.000037254023,0.00006054721,0.0000064849432],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006044976,0.000022317177,0.00030234733,0.00006141646,0.0000147991905,0.0000014100779,0.00005458112,0.0000276201,0.9784551,0.00045534424,0.0000022426384,0.020542359],"study_design_scores_gemma":[0.00010307654,0.00025559773,0.0049837152,0.00017924562,0.000006587891,0.0000081915805,0.00010927746,0.00011310381,0.9932026,0.00046988853,0.00039184085,0.00017683943],"about_ca_topic_score_codex":0.000082782266,"about_ca_topic_score_gemma":0.000080878366,"teacher_disagreement_score":0.020365521,"about_ca_system_score_codex":0.00001938269,"about_ca_system_score_gemma":0.000007996835,"threshold_uncertainty_score":0.3308081},"labels":[],"label_agreement":null},{"id":"W4401610357","doi":"10.1016/j.carbpol.2024.122618","title":"Upcycling of industrial pea starch by rapid spray nanoprecipitation to develop plant-derived oil encapsulated starch nanoparticles for potential agricultural applications","year":2024,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Starch; Nanoparticle; Chemistry; Modified starch; Chemical engineering; Amylose; Homogenizer; Materials science; Food science; Chromatography; Nanotechnology","score_opus":0.03176787910128766,"score_gpt":0.24556192491361836,"score_spread":0.2137940458123307,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401610357","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9943877,0.0017122392,0.000055219232,0.0011418238,0.0005848343,0.0008902834,0.0009852119,0.00014832384,0.00009435703],"genre_scores_gemma":[0.99780864,0.000045496792,0.00015732992,0.000036772708,0.0004440013,0.0005421547,0.00081798417,0.000005369818,0.00014222838],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979418,0.00015202598,0.00057010265,0.0005060125,0.00034737922,0.00048269064],"domain_scores_gemma":[0.9991381,0.00024548557,0.00012937072,0.00009272136,0.00020398063,0.0001903466],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039241902,0.00023494795,0.000285484,0.000057929403,0.00023912035,0.0001417267,0.0003430126,0.00019086493,0.0000700822],"category_scores_gemma":[0.000074459655,0.00011210705,0.00011020042,0.0011613155,0.00008036485,0.00017497264,0.00008435002,0.00015251523,0.000021945629],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013405966,0.000033492244,0.00001824781,0.000024276735,0.000066129636,0.0000011298541,0.00049405894,0.000024514118,0.93096393,0.00006464767,0.00041535555,0.06776014],"study_design_scores_gemma":[0.00027776905,0.0004895195,0.00017065695,0.00009641153,0.00004474484,0.0000034974837,0.0011241742,0.00018377819,0.98989344,0.00003175946,0.0073685115,0.0003157216],"about_ca_topic_score_codex":0.00035601007,"about_ca_topic_score_gemma":0.00007334622,"teacher_disagreement_score":0.06744442,"about_ca_system_score_codex":0.0000867449,"about_ca_system_score_gemma":0.00007408031,"threshold_uncertainty_score":0.45715928},"labels":[],"label_agreement":null},{"id":"W4401733631","doi":"10.1021/acsami.4c09771","title":"Size-Controllable and pH-Sensitive Whey Protein Microgels as High-Performance Aqueous Biolubricants","year":2024,"lang":"en","type":"article","venue":"ACS Applied Materials & Interfaces","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Materials science; Lubricity; Chemical engineering; Biocompatibility; Rheology; Whey protein; Lubrication; Aqueous solution; Aqueous two-phase system; Particle size; Chromatography; Composite material; Chemistry; Organic chemistry","score_opus":0.007899197331114736,"score_gpt":0.19856512818450034,"score_spread":0.1906659308533856,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401733631","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99508923,0.0008475699,2.9604362e-7,0.00057087955,0.00046045057,0.0012240286,0.00019803496,0.0002875473,0.0013219872],"genre_scores_gemma":[0.9982141,0.000108853754,0.000052436808,0.00014393496,0.00036823776,0.00028759622,0.000018924298,0.0000064884007,0.000799426],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99820334,0.00008893482,0.000422713,0.0006181695,0.00021431234,0.00045255938],"domain_scores_gemma":[0.99949753,0.0001354492,0.00012972664,0.00011130827,0.000051551,0.00007444711],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004719778,0.00031721673,0.00045864013,0.000020965363,0.00018021086,0.0006152912,0.00030066044,0.00017457333,0.0003431186],"category_scores_gemma":[0.00003589753,0.000133686,0.000015956115,0.00016512685,0.00013653275,0.00018501253,0.00023575916,0.000116606505,0.0007010622],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017960099,0.000021498503,0.000007024856,0.0000765065,0.00005052502,0.0000125361585,0.00012996011,6.191131e-7,0.97874683,0.0004416579,0.00017342501,0.020159839],"study_design_scores_gemma":[0.00017244203,0.00032763023,0.00024444284,0.00018898908,0.000018155108,0.000036267138,0.00019651241,0.000001541361,0.9961441,0.0007727104,0.0015855226,0.00031164926],"about_ca_topic_score_codex":0.0009027496,"about_ca_topic_score_gemma":0.00006790165,"teacher_disagreement_score":0.019848188,"about_ca_system_score_codex":0.000046674548,"about_ca_system_score_gemma":0.000016344218,"threshold_uncertainty_score":0.90109706},"labels":[],"label_agreement":null},{"id":"W4401758497","doi":"10.1016/j.lwt.2024.116667","title":"Prediction of pea composites physicochemical traits and techno-functionalities using FTIR spectroscopy","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":35,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Plant Biotechnology Institute; McGill University","funders":"National Research Council Canada","keywords":"Fourier transform infrared spectroscopy; Composite material; Materials science; Spectroscopy; Chemical engineering; Engineering; Physics","score_opus":0.0397272757670926,"score_gpt":0.23282063046591683,"score_spread":0.19309335469882424,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401758497","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99796885,0.00084333756,0.000033117674,0.0001961778,0.00009696453,0.00009840762,0.00008514291,0.000103315695,0.00057469006],"genre_scores_gemma":[0.9992424,0.000007853119,0.00029557332,0.0000100778425,0.00035901714,0.0000061112382,0.000014169635,6.43246e-7,0.00006411602],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99951434,0.00001494389,0.00011236125,0.00014556092,0.00012461272,0.00008816445],"domain_scores_gemma":[0.9998693,0.00005147045,0.000022926522,0.000016577373,0.000018636592,0.000021081727],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000040406732,0.00006329845,0.000092509545,0.000008711969,0.000052213458,0.000036569265,0.000055701057,0.00004945825,0.000036416583],"category_scores_gemma":[0.0000064686797,0.000025487187,0.000035363213,0.00013010061,0.00006792378,0.00007708255,0.000027565711,0.00006345766,0.0000034664365],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000005051204,0.000013664902,0.00038473366,0.000033299875,0.0000106841235,4.9791237e-7,0.000041459825,0.0000011126592,0.99656457,0.0013489032,0.00014052441,0.0014554783],"study_design_scores_gemma":[0.00003647597,0.00015357569,0.008364873,0.00013232739,0.000013273753,0.000024290124,0.00015501698,0.0011444688,0.9852547,0.0023909458,0.0022596794,0.0000703661],"about_ca_topic_score_codex":0.00007934604,"about_ca_topic_score_gemma":0.000006362331,"teacher_disagreement_score":0.011309883,"about_ca_system_score_codex":0.000017852588,"about_ca_system_score_gemma":0.0000014929932,"threshold_uncertainty_score":0.10393373},"labels":[],"label_agreement":null},{"id":"W4401827943","doi":"10.1111/1750-3841.17320","title":"Enhancing vitamin A stability using saponin–chitosan polyelectrolytes coating: Optimization, characterization, and controlled release","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Polyelectrolyte; Chitosan; Chemistry; Coating; Saponin; Chemical engineering; Biochemistry; Polymer; Organic chemistry; Medicine","score_opus":0.02150843661875567,"score_gpt":0.24053973002598897,"score_spread":0.2190312934072333,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401827943","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9921006,0.00064509956,0.005992066,0.0006116322,0.000321613,0.00024824665,0.000009860396,0.00002972902,0.00004114565],"genre_scores_gemma":[0.9985543,0.00002531901,0.0010551508,0.00004950718,0.00030284657,0.0000033106444,0.0000012980175,0.000001371302,0.000006889178],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99815136,0.00013629605,0.0006215501,0.00026547213,0.0005496507,0.00027566074],"domain_scores_gemma":[0.99888986,0.00024283111,0.0003760954,0.000057400248,0.00026753463,0.00016628424],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018122811,0.0001283117,0.00030109353,0.00007777709,0.00038685685,0.00049491756,0.00031796098,0.00005037001,0.000031374268],"category_scores_gemma":[0.0008736521,0.00005173446,0.00008037745,0.0009313375,0.00021324768,0.00084722403,0.000062306,0.00019215135,6.353177e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000051318613,0.000024293267,0.00037772203,0.000013521349,0.000012167957,0.0000037764744,0.0002008949,0.000113942384,0.9960052,0.000119811804,8.4528324e-7,0.0030765182],"study_design_scores_gemma":[0.00054247363,0.0014744881,0.003912958,0.00031278495,0.000040694074,0.00032648174,0.00044338862,0.042271122,0.95025474,0.00011934088,0.00007037531,0.00023113829],"about_ca_topic_score_codex":0.000012195935,"about_ca_topic_score_gemma":0.000015729007,"teacher_disagreement_score":0.04575043,"about_ca_system_score_codex":0.000067926274,"about_ca_system_score_gemma":0.0002035517,"threshold_uncertainty_score":0.47725016},"labels":[],"label_agreement":null},{"id":"W4401869841","doi":"10.15586/ijfs.v36i3.2487","title":"Trehalose–whey protein conjugates prepared by structural interaction: Mechanisms for improving the multilevel structure and their water solubility and protein digestibility","year":2024,"lang":"en","type":"article","venue":"Italian Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Universiti Sains Malaysia; Jordan University of Science and Technology; King Saud University","keywords":"Solubility; Chemistry; Trehalose; Whey protein; Food science; Conjugate; Chromatography; Biochemistry; Organic chemistry","score_opus":0.019610134595968956,"score_gpt":0.23943123781879033,"score_spread":0.2198211032228214,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401869841","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99596506,0.0006269367,0.00018364261,0.0013031767,0.00035265114,0.0013115016,0.00022128766,0.00002914009,0.0000065763975],"genre_scores_gemma":[0.99937254,6.733374e-7,0.00039400242,0.000021431064,0.00013366656,0.000032896027,0.00000301732,0.000002244159,0.000039536935],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982077,0.00012623475,0.0004703984,0.0004772304,0.00034816083,0.0003702796],"domain_scores_gemma":[0.99915206,0.00012325068,0.00019808218,0.00011668205,0.00024498824,0.0001649265],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001634601,0.0002180635,0.0002493199,0.000027978578,0.0005926537,0.0007433044,0.0005334051,0.000080003716,0.000021559428],"category_scores_gemma":[0.00030462525,0.000061046754,0.00008894628,0.0001613933,0.0005808338,0.0009748606,0.00016545202,0.00026520828,4.014314e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000058734888,0.000009650686,0.00006460475,0.00006541842,0.0000160892,0.0000011727006,0.0008377617,0.0000010319434,0.97578704,0.0002145047,0.000010352974,0.022933615],"study_design_scores_gemma":[0.00015440267,0.0016600678,0.0011584058,0.00012494934,0.000011111437,0.00020340123,0.0010830126,0.0014554898,0.97480196,0.018984042,0.00018510822,0.00017806966],"about_ca_topic_score_codex":0.000048395104,"about_ca_topic_score_gemma":0.00008651467,"teacher_disagreement_score":0.022755546,"about_ca_system_score_codex":0.000073453164,"about_ca_system_score_gemma":0.000050050734,"threshold_uncertainty_score":0.7167702},"labels":[],"label_agreement":null},{"id":"W4402024558","doi":"10.1016/j.foodhyd.2024.110577","title":"The impact of κ-carrageenan on the pea protein gelation by high pressure processing and the gelling mechanisms study","year":2024,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture Food and Rural Development; University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Carrageenan; Pea protein; Chemistry; Pascalization; Food science; High pressure; Engineering","score_opus":0.013533843306440429,"score_gpt":0.23209830385171154,"score_spread":0.21856446054527112,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402024558","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99021596,0.003133498,0.000055446424,0.0014108781,0.000076853205,0.0044581937,0.00004042237,0.00007892454,0.00052982924],"genre_scores_gemma":[0.99861294,0.000011586862,0.0000056953486,0.000012701631,0.00015521803,0.0006646302,0.0000039138754,0.000003446453,0.0005298851],"study_design_codex":"bench_or_experimental","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9983511,0.00039301565,0.0002987844,0.0002986783,0.00041830342,0.00024012753],"domain_scores_gemma":[0.99923384,0.0004022124,0.00014451613,0.00013508732,0.00004673306,0.000037624002],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014718549,0.00018764238,0.00019566042,0.000010257985,0.000794405,0.00038926268,0.00044717226,0.00007961118,0.000015707374],"category_scores_gemma":[0.000059333564,0.000039118855,0.00011423409,0.00035406864,0.00012593143,0.00013330518,0.000098243865,0.0002557181,0.0000041010812],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008117654,0.00043814577,0.00017020239,0.00015048098,0.0010024585,0.0000038809308,0.006544981,0.0010152133,0.89292145,0.03425649,0.0014748011,0.06121012],"study_design_scores_gemma":[0.006496486,0.054586936,0.010770364,0.0033596247,0.0010418334,0.00007502646,0.031575635,0.15892023,0.30370057,0.39505303,0.031269018,0.0031512436],"about_ca_topic_score_codex":0.00038422053,"about_ca_topic_score_gemma":0.00011000384,"teacher_disagreement_score":0.5892209,"about_ca_system_score_codex":0.00002633961,"about_ca_system_score_gemma":0.000017991255,"threshold_uncertainty_score":0.6110001},"labels":[],"label_agreement":null},{"id":"W4402201960","doi":"10.1111/1541-4337.70007","title":"The emulsifying capacity and stability of potato proteins and peptides: A comprehensive review","year":2024,"lang":"en","type":"review","venue":"Comprehensive Reviews in Food Science and Food Safety","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada; Dalhousie University","keywords":"Chemistry; Protein stability; Food science; Biochemistry","score_opus":0.17211944816342165,"score_gpt":0.3343119789105016,"score_spread":0.16219253074707993,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402201960","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0037975125,0.9872615,8.859439e-7,0.00034249548,0.00021671307,0.007947758,0.00026278276,0.00003801257,0.0001323927],"genre_scores_gemma":[0.0037228775,0.9953614,0.000092630384,0.00014983278,0.00010028052,0.0005491057,0.000012572937,0.0000073435654,0.0000039555134],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9932773,0.0013367033,0.0022542027,0.0015688755,0.0008058102,0.0007571105],"domain_scores_gemma":[0.9962666,0.0012512456,0.001037171,0.0005452142,0.0005922165,0.00030754553],"candidate_categories":["metaepi_narrow","sts"],"consensus_categories":[],"category_scores_codex":[0.003963007,0.0008534689,0.0036479204,0.00009960276,0.00082433573,0.00024400957,0.0010856246,0.00025786107,0.0000059513445],"category_scores_gemma":[0.0009975719,0.00030105896,0.0004148796,0.0022206404,0.0028337047,0.00030466908,0.0014115063,0.00090659875,0.000009488586],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000005741003,0.000027798458,0.000010847894,0.072401375,0.000054771375,0.0000017744791,0.00015042971,1.0942162e-8,0.00025380746,0.00047162425,0.000073762756,0.92654806],"study_design_scores_gemma":[0.00008697781,0.00084132835,0.00014118901,0.08134502,0.0002417804,0.00013904927,0.0002422211,0.0000052140226,0.000013482154,0.00031073368,0.9161202,0.0005128568],"about_ca_topic_score_codex":0.00006612043,"about_ca_topic_score_gemma":0.00029525434,"teacher_disagreement_score":0.9260352,"about_ca_system_score_codex":0.00017436844,"about_ca_system_score_gemma":0.00017229842,"threshold_uncertainty_score":0.99994415},"labels":[],"label_agreement":null},{"id":"W4402276049","doi":"10.1002/aocs.12894","title":"<scp>JAOCS</scp> special issue on advancement in plant protein‐based emulsions","year":2024,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta; University of Saskatchewan","funders":"","keywords":"Chemistry; Emulsion; Polymer science; Biotechnology; Biology; Biochemistry","score_opus":0.01418601259342398,"score_gpt":0.24196683228060126,"score_spread":0.22778081968717728,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402276049","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9916392,0.00029174527,0.0000013628959,0.004412064,0.00041298373,0.00012190057,0.000042234435,0.000023342496,0.003055149],"genre_scores_gemma":[0.9914182,0.000107898704,0.00022777947,0.0007083266,0.005081806,0.00002208008,0.0000036157917,0.000003387314,0.0024269205],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9984094,0.00009228775,0.00041670428,0.00021442675,0.0005794046,0.00028775763],"domain_scores_gemma":[0.9990414,0.00026972566,0.00042753786,0.000103040904,0.000058795267,0.000099541],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00049232686,0.00017091045,0.00030331025,0.00001024154,0.000122042395,0.00007481161,0.0005696541,0.000058889687,0.0000619263],"category_scores_gemma":[0.00016482409,0.000057982215,0.000444412,0.0005175917,0.00016824991,0.00006930604,0.00008341606,0.00051305455,0.000020048557],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003410064,0.00022599655,0.00029625816,0.00006919259,0.000066029155,0.000032563203,0.00079927227,0.00009211541,0.88590795,0.000023959006,0.046330575,0.06612198],"study_design_scores_gemma":[0.00026890726,0.00057081046,0.0022236756,0.0008535937,0.0000203144,0.000042120468,0.002401385,0.00021098329,0.23532082,0.00012814271,0.7578338,0.00012546162],"about_ca_topic_score_codex":0.000054797587,"about_ca_topic_score_gemma":0.000029916922,"teacher_disagreement_score":0.7115032,"about_ca_system_score_codex":0.00029361548,"about_ca_system_score_gemma":0.000054139564,"threshold_uncertainty_score":0.23644462},"labels":[],"label_agreement":null},{"id":"W4402423773","doi":"10.1016/j.seppur.2024.129602","title":"An innovative method for fractionating the milk fat globule membrane and the major buttermilk proteins","year":2024,"lang":"en","type":"article","venue":"Separation and Purification Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Chemistry; Globules of fat; Milk fat; Chromatography; Food science; Membrane; Biochemistry","score_opus":0.022432087968191124,"score_gpt":0.3166486771876079,"score_spread":0.2942165892194168,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402423773","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7165844,0.004662371,0.060531758,0.2093808,0.00044819797,0.0063940897,0.00013381247,0.0008097882,0.0010547756],"genre_scores_gemma":[0.9955362,0.000040596642,0.0026289367,0.0002986885,0.00017136974,0.0010151811,0.00004961842,0.0000015241392,0.00025786666],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9991169,0.00015838834,0.00022204118,0.0002878953,0.00009772736,0.00011706028],"domain_scores_gemma":[0.99933326,0.0003131106,0.000101713704,0.00010031944,0.00013421007,0.000017399443],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00083351234,0.00009699514,0.0001140701,0.000035152032,0.0004968967,0.00016881274,0.00017853297,0.00014798024,0.000018665674],"category_scores_gemma":[0.00013098461,0.000031018946,0.0000217123,0.0005558214,0.00019629959,0.00016021635,0.000026710939,0.00015169354,0.00000666438],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000044311502,0.000016199434,0.000046167454,0.000020701056,0.000027352999,2.0878186e-7,0.00047503464,0.0000025347874,0.48523554,0.2864836,0.00023748372,0.22741088],"study_design_scores_gemma":[0.0010184369,0.0007693181,0.003330735,0.000072407085,0.00006963139,0.0001440079,0.004750761,0.06406704,0.3759841,0.12808897,0.4212079,0.000496703],"about_ca_topic_score_codex":0.00007617146,"about_ca_topic_score_gemma":0.00012493205,"teacher_disagreement_score":0.4209704,"about_ca_system_score_codex":0.0000144526475,"about_ca_system_score_gemma":0.000008975172,"threshold_uncertainty_score":0.38217777},"labels":[],"label_agreement":null},{"id":"W4402609475","doi":"10.1111/ijfs.17545","title":"Production and characterisation of protein isolates from Chilean granado beans ( <i>Phaseolus vulgaris L.</i> )","year":2024,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Tertiary Education Trust Fund","keywords":"Phaseolus; Biology; Botany; Horticulture","score_opus":0.012733309126230037,"score_gpt":0.23445111796899307,"score_spread":0.22171780884276304,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402609475","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99010044,0.0011221912,0.00013496724,0.0072243847,0.0010823127,0.00017613226,0.000041543146,0.000049176277,0.000068855166],"genre_scores_gemma":[0.9994464,0.000056355122,0.00009611009,0.000022342496,0.00034890109,0.0000067010014,0.0000033841943,0.0000011784815,0.000018654782],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99866086,0.000029046145,0.00044694243,0.00022847884,0.00048361585,0.000151053],"domain_scores_gemma":[0.999081,0.000034715747,0.00032866915,0.000061151564,0.00044632293,0.000048130998],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00063330104,0.0000992574,0.00016906891,0.00030528026,0.0000955991,0.00011002214,0.0007310529,0.00009213427,0.00003003461],"category_scores_gemma":[0.00031900013,0.000045920126,0.000056259636,0.0007093008,0.0004923227,0.00056717213,0.00011357643,0.00022134098,0.0000036639774],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000023958219,0.000037354042,0.0008160491,0.0000035714431,0.000036457517,0.0000052820915,0.00015140731,0.0000029534756,0.90539914,0.0011658488,0.000018089117,0.092339866],"study_design_scores_gemma":[0.00012932319,0.0013867842,0.0054407385,0.00044020353,0.000017185486,0.00036293454,0.00055520324,0.00020491228,0.9700154,0.016981455,0.0043146047,0.00015125274],"about_ca_topic_score_codex":0.00008210166,"about_ca_topic_score_gemma":0.00010578648,"teacher_disagreement_score":0.09218862,"about_ca_system_score_codex":0.00007900651,"about_ca_system_score_gemma":0.000055573786,"threshold_uncertainty_score":0.18725684},"labels":[],"label_agreement":null},{"id":"W4402629854","doi":"10.1016/j.cej.2024.155927","title":"A deep learning-powered intelligent microdroplet analysis workflow for in-situ monitoring and evaluation of a dynamic emulsion","year":2024,"lang":"en","type":"article","venue":"Chemical Engineering Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Western University","funders":"Key Technology Research and Development Program of Shandong; National Natural Science Foundation of China","keywords":"Workflow; In situ; Emulsion; Computer science; Systems engineering; Materials science; Process engineering; Nanotechnology; Chemical engineering; Engineering; Chemistry; Database; Organic chemistry","score_opus":0.019260394243280278,"score_gpt":0.2631187798286721,"score_spread":0.24385838558539183,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402629854","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98911333,0.0061461674,0.0043247542,0.00005343775,0.0001879954,0.00014089888,0.0000013335813,0.000025267036,0.0000068172753],"genre_scores_gemma":[0.99826425,0.000101326004,0.001453271,6.121382e-7,0.00014822194,0.000017683496,0.0000071959735,0.0000017356558,0.000005675401],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9991487,0.00002840443,0.000277655,0.00016015787,0.00022516972,0.00015986759],"domain_scores_gemma":[0.9996371,0.00014423383,0.00005077132,0.000026687092,0.0000789546,0.000062198866],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006849756,0.000093269824,0.00018476495,0.00007013987,0.000028118451,0.00006719602,0.00009799381,0.00007867696,0.000013537782],"category_scores_gemma":[0.00019979774,0.00004467757,0.00011962997,0.00043344073,0.000011089797,0.00005997413,0.000030503428,0.00023333648,7.5277086e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000091782895,0.000010651795,0.00034904727,0.000029949057,0.00007011592,0.000001517355,0.00010660288,0.0052546505,0.8660872,0.0000026235512,7.9869466e-7,0.12807767],"study_design_scores_gemma":[0.00021408738,0.00011689225,0.008068913,0.00051500095,0.00025289867,0.000048308542,0.00014380612,0.72218007,0.26780748,0.0001678997,0.0002762777,0.00020837504],"about_ca_topic_score_codex":0.0000041364046,"about_ca_topic_score_gemma":0.000004132479,"teacher_disagreement_score":0.71692544,"about_ca_system_score_codex":0.00012990141,"about_ca_system_score_gemma":0.0000044686726,"threshold_uncertainty_score":0.18218985},"labels":[],"label_agreement":null},{"id":"W4402734873","doi":"10.1016/j.lwt.2024.116794","title":"Study on the structure, stability characterization, and oxidative stability of a conjugated stabilized walnut oil emulsion using walnut protein isolate and gum Arabic","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"","keywords":"Gum arabic; Emulsion; Arabic; Conjugated system; Oxidative phosphorylation; Chemistry; Food science; Botany; Traditional medicine; Biology; Biochemistry; Organic chemistry; Medicine; Polymer; Philosophy","score_opus":0.05415989806832546,"score_gpt":0.2572590118742474,"score_spread":0.2030991138059219,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402734873","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99729514,0.00014815823,0.000007776413,0.00041830094,0.00010325016,0.0016307199,0.00029390398,0.000075661905,0.000027090367],"genre_scores_gemma":[0.9998075,0.0000073584943,0.000020688707,0.000021770336,0.000051616327,0.000044068925,0.000024262474,0.000002838713,0.000019923724],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9977013,0.0007371602,0.00045866705,0.00057462254,0.00030378942,0.0002244802],"domain_scores_gemma":[0.99912447,0.00031109576,0.00016184544,0.00018575157,0.00014648019,0.00007033524],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00054557936,0.00022780654,0.00034647906,0.00001834767,0.0002366884,0.00013780073,0.00017799657,0.000102918995,0.00015639795],"category_scores_gemma":[0.00024006046,0.000077696546,0.00004519304,0.00037337784,0.00022440747,0.0002065326,0.00016066442,0.00021471283,0.0000018422753],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012389687,0.00011857658,0.009244802,0.000087341854,0.00003206015,0.0000017018954,0.0017390992,1.7150126e-7,0.98396003,0.00012936542,5.809878e-7,0.0045623733],"study_design_scores_gemma":[0.0004686759,0.0016261352,0.15140328,0.00030344108,0.000046272475,0.00000751214,0.0049148155,0.0010879636,0.83823586,0.0012823103,0.00024404172,0.00037970403],"about_ca_topic_score_codex":0.00031389942,"about_ca_topic_score_gemma":0.00027312295,"teacher_disagreement_score":0.14572418,"about_ca_system_score_codex":0.000057105855,"about_ca_system_score_gemma":0.000008150564,"threshold_uncertainty_score":0.31683734},"labels":[],"label_agreement":null},{"id":"W4402765765","doi":"10.1007/s11694-024-02878-z","title":"Quality evaluation and comparative physicochemical and sensory studies of chickpea (Cicer arietinum) beverage","year":2024,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Quality (philosophy); Sensory system; Food science; Biotechnology; Biology; Neuroscience","score_opus":0.3135467540177689,"score_gpt":0.35864893288658245,"score_spread":0.04510217886881357,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402765765","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.995713,0.0032889212,0.00004426519,0.00036828977,0.00023163074,0.00026298687,0.000022102657,0.000009646202,0.00005917164],"genre_scores_gemma":[0.9994559,0.00017446859,0.000024415242,0.00002255089,0.0002968388,0.0000062774025,0.000012100281,8.3773426e-7,0.0000065658387],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9982175,0.0002965731,0.0005007415,0.00014435481,0.0007570265,0.00008375635],"domain_scores_gemma":[0.99866,0.000085493,0.00041304633,0.000030832805,0.0007672214,0.000043362124],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0020853162,0.00010627329,0.00029819703,0.00002347525,0.00005966578,0.000053956028,0.000056240387,0.000049542323,0.000009366907],"category_scores_gemma":[0.00016518845,0.000045950826,0.00005452161,0.00011815673,0.00006099757,0.00026651556,0.00002778181,0.00011423648,5.8373064e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005536782,0.000047679256,0.0008482724,0.000097096396,0.00014118182,3.863709e-7,0.0010295335,8.929925e-7,0.97905684,0.000089569796,0.000013228911,0.018619934],"study_design_scores_gemma":[0.00042956494,0.0010844907,0.5286866,0.00073821365,0.00012702936,0.00002770962,0.001201068,0.00021728298,0.46580535,0.0006157206,0.0008708557,0.00019616811],"about_ca_topic_score_codex":0.0000025619854,"about_ca_topic_score_gemma":0.000010209545,"teacher_disagreement_score":0.5278383,"about_ca_system_score_codex":0.000069289636,"about_ca_system_score_gemma":0.000021117175,"threshold_uncertainty_score":0.18738203},"labels":[],"label_agreement":null},{"id":"W4402934462","doi":"10.1016/j.jfoodeng.2024.112339","title":"Controlled hydrolysis with preheating treatment and glutathione addition for enhanced foaming properties of soy protein isolate","year":2024,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"National Natural Science Foundation of China","keywords":"Soy protein; Hydrolysis; Chemistry; Glutathione; Chemical engineering; Food science; Chromatography; Biochemistry; Enzyme","score_opus":0.014331201185865774,"score_gpt":0.18254241505450589,"score_spread":0.1682112138686401,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402934462","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99307317,0.004357941,0.0017858574,0.000103821265,0.000060456154,0.00056719396,0.000010230966,0.000026162166,0.000015157816],"genre_scores_gemma":[0.99872684,0.000018742372,0.0009323807,0.0000012774227,0.0001932794,0.00010325545,9.048689e-7,0.0000022883262,0.000021049495],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99929017,0.000018216193,0.00034795463,0.00009816968,0.000119349825,0.00012614702],"domain_scores_gemma":[0.9996257,0.00008224286,0.0001554643,0.000022513908,0.00007409561,0.00004001996],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022342907,0.0001121922,0.0003214636,0.000035152923,0.000044514116,0.000050895702,0.000054283017,0.00004026424,0.000002161144],"category_scores_gemma":[0.000051723793,0.000037723552,0.000102818456,0.00010442443,0.000010822249,0.00017010122,0.000008552315,0.00006438655,1.547618e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018759935,0.000020769516,0.0000017707705,0.00013984457,0.00020707236,0.0000014964678,0.000244347,0.0009899603,0.976872,0.00002923684,5.3587075e-7,0.021305365],"study_design_scores_gemma":[0.0013158795,0.0067447755,0.00008175895,0.0021654442,0.00010859725,0.000064475316,0.00023516637,0.02420276,0.96469724,0.00004158783,0.00019178876,0.00015050988],"about_ca_topic_score_codex":0.0000060009115,"about_ca_topic_score_gemma":0.000009632704,"teacher_disagreement_score":0.0232128,"about_ca_system_score_codex":0.000046284775,"about_ca_system_score_gemma":0.000011230929,"threshold_uncertainty_score":0.15383218},"labels":[],"label_agreement":null},{"id":"W4403294684","doi":"10.1002/mnfr.202400365","title":"Influence of Emulsion Lipid Droplet Crystallinity on Postprandial Endotoxin Transporters and Atherogenic And Inflammatory Profiles in Healthy Men – A Randomized Double‐Blind Crossover Acute Meal Study","year":2024,"lang":"en","type":"article","venue":"Molecular Nutrition & Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Arrell Food Institute, University of Guelph","keywords":"Postprandial; Crossover study; Double blind; Internal medicine; Lipid profile; Medicine; Meal; Endocrinology; Gastroenterology; Chemistry; Cholesterol; Pathology","score_opus":0.04597285947395392,"score_gpt":0.333078591445019,"score_spread":0.2871057319710651,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403294684","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9919708,0.0013676084,0.0000019699046,0.0005907425,0.000027962207,0.0058527533,0.0000954635,0.000039892107,0.000052823874],"genre_scores_gemma":[0.9986124,0.00036400065,0.000011588594,0.000021860707,0.00006400011,0.0008835875,0.000032377946,0.000004845024,0.0000053434783],"study_design_codex":"bench_or_experimental","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9963144,0.0012781487,0.00057575334,0.000570817,0.0008621413,0.0003987438],"domain_scores_gemma":[0.9990991,0.00040574156,0.00007702844,0.00011487692,0.00015045365,0.0001528325],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0027807702,0.00019518257,0.00048156126,0.00017281363,0.00017698565,0.00015023604,0.00021193475,0.00016931264,0.000012637455],"category_scores_gemma":[0.00007263153,0.00009563074,0.0001116484,0.0005547737,0.00033892546,0.000163812,0.000094485826,0.000479105,0.0000033577849],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.24528578,0.0007579731,0.00077249657,0.0003639144,0.00016731699,0.00014546125,0.0013149761,0.000012765985,0.75001425,0.00039998934,0.000006695559,0.0007583553],"study_design_scores_gemma":[0.53456694,0.06878979,0.03618422,0.002964883,0.00019608099,0.0001243948,0.0038375256,0.00062071736,0.3464772,0.004080154,0.00078843045,0.0013696904],"about_ca_topic_score_codex":0.0003555504,"about_ca_topic_score_gemma":0.00035842188,"teacher_disagreement_score":0.40353706,"about_ca_system_score_codex":0.000060270053,"about_ca_system_score_gemma":0.000035165373,"threshold_uncertainty_score":0.38997084},"labels":[],"label_agreement":null},{"id":"W4403498426","doi":"10.1002/sfp2.1041","title":"Impact of high hydrostatic pressure on casein micelle‐pea protein systems and comparison with heat treatment","year":2024,"lang":"en","type":"article","venue":"Sustainable Food Proteins","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Université Laval","keywords":"Hydrostatic pressure; Micelle; Casein; Hydrostatic equilibrium; Pea protein; Materials science; Chemistry; Thermodynamics; Food science; Physics; Organic chemistry; Aqueous solution","score_opus":0.017042989901598013,"score_gpt":0.24844094945894798,"score_spread":0.23139795955734999,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403498426","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98302746,0.008828251,0.000020962038,0.00028018514,0.0000536504,0.006448774,0.00021391915,0.0001867117,0.00094006886],"genre_scores_gemma":[0.99508435,0.000013056159,0.000042767253,0.000003788668,0.00014752818,0.0012402008,0.000044166103,0.000009143454,0.0034150188],"study_design_codex":"bench_or_experimental","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.9975658,0.00027350764,0.0004343969,0.0006361285,0.00042512387,0.0006650116],"domain_scores_gemma":[0.9991893,0.00013091728,0.00012682978,0.00021385285,0.00015298915,0.00018608001],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031905973,0.0004245747,0.0006131526,0.000072048206,0.00024501383,0.00029176584,0.00022206873,0.00016248481,0.000041578056],"category_scores_gemma":[0.000026318701,0.00014956993,0.00013135071,0.00053234684,0.000120106095,0.00025140634,0.00007933905,0.00019909053,0.0000107299875],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.012038533,0.010256049,0.01303184,0.030510407,0.012124476,0.003925595,0.017150747,0.054493036,0.57801354,0.18887033,0.0033033392,0.07628209],"study_design_scores_gemma":[0.008040199,0.5407623,0.013050069,0.010369012,0.0013345676,0.0008131017,0.035405573,0.030143853,0.23899704,0.010037516,0.10527316,0.0057736305],"about_ca_topic_score_codex":0.025075039,"about_ca_topic_score_gemma":0.0005731012,"teacher_disagreement_score":0.53050625,"about_ca_system_score_codex":0.0003060727,"about_ca_system_score_gemma":0.00011891355,"threshold_uncertainty_score":0.98141706},"labels":[],"label_agreement":null},{"id":"W4403539986","doi":"10.1016/j.foodhyd.2024.110749","title":"Recent progress of plant protein-based amyloid-like nanofibrils","year":2024,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Basic and Applied Basic Research Foundation of Guangdong Province; National Key Research and Development Program of China; South China Agricultural University","keywords":"Amyloid fibril; Amyloid (mycology); Chemistry; Nanotechnology; Computational biology; Amyloid β; Biology; Materials science; Medicine; Disease; Pathology","score_opus":0.02360846115746664,"score_gpt":0.23055085523540586,"score_spread":0.2069423940779392,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403539986","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98768294,0.004779909,0.000006250486,0.0011701807,0.0005668384,0.0029098988,0.000491157,0.00041485392,0.0019779752],"genre_scores_gemma":[0.9979592,0.000014994642,0.00013803288,0.00005886494,0.00032681314,0.0007728374,0.00008852705,0.000004347089,0.00063639984],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99795014,0.00012227261,0.00046733514,0.00049529586,0.00053779426,0.00042717467],"domain_scores_gemma":[0.99943733,0.00008712273,0.00012004884,0.00014636718,0.000075748896,0.00013340524],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040488061,0.00024771108,0.00033526676,0.00004188075,0.00011911108,0.00011498355,0.00044653693,0.00017970198,0.0002450543],"category_scores_gemma":[0.000024241837,0.00009797635,0.00018007314,0.00073866476,0.00011930264,0.00010844028,0.00009063112,0.0001446746,0.000121084966],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001309584,0.0002123457,0.0003851918,0.00030366683,0.00010542732,0.000024757646,0.00009885764,0.000013382534,0.8937754,0.00092023646,0.0024785635,0.10155119],"study_design_scores_gemma":[0.00019052398,0.0025183675,0.00033293266,0.0005172977,0.000017678862,0.000013486955,0.00004771294,0.0005090485,0.35787353,0.0003004077,0.6373597,0.00031935124],"about_ca_topic_score_codex":0.00003343058,"about_ca_topic_score_gemma":0.00014113351,"teacher_disagreement_score":0.63488114,"about_ca_system_score_codex":0.00007282117,"about_ca_system_score_gemma":0.00006460505,"threshold_uncertainty_score":0.39953595},"labels":[],"label_agreement":null},{"id":"W4403631823","doi":"10.1111/1750-3841.17465","title":"Lentil protein and trehalose conjugates: Structural interactions and mechanisms for improving multi‐level structure and functional characteristics","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Qatar National Library; King Saud University","keywords":"Trehalose; Solubility; Chemistry; Conjugate; Hydrolysis; Conjugated system; Food science; Biochemistry; Organic chemistry; Polymer","score_opus":0.04750234971005445,"score_gpt":0.26157991230530836,"score_spread":0.2140775625952539,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403631823","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967338,0.00048716494,0.0011599364,0.00047520013,0.00062463945,0.00028753857,0.00021516797,0.000013492765,0.000003053003],"genre_scores_gemma":[0.99721533,0.000005472029,0.0024602995,0.00002764777,0.00023400177,0.0000062621352,0.000001990829,0.000001296734,0.000047682657],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998991,0.000024301933,0.00029434726,0.0002465367,0.00025873422,0.00018503905],"domain_scores_gemma":[0.9993562,0.00010352678,0.00018662866,0.000030975436,0.00018804475,0.00013458465],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046015973,0.00011950521,0.00016626241,0.000055492474,0.00036736432,0.00047600456,0.00013190073,0.000046702688,0.00001326408],"category_scores_gemma":[0.00018625909,0.00004820042,0.000038722606,0.00017155142,0.00022447348,0.00069352635,0.00008516259,0.00019851555,2.1577117e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000027304437,0.000005884541,0.00011679192,0.000046245623,0.000011414739,0.0000023838952,0.000093979885,2.9567073e-7,0.94385725,0.0018942371,0.000004994027,0.053939212],"study_design_scores_gemma":[0.0020630565,0.009982788,0.3547622,0.0013509288,0.00022130557,0.0062828013,0.0035544527,0.031239985,0.53760237,0.04906806,0.0025173044,0.001354777],"about_ca_topic_score_codex":0.000010843421,"about_ca_topic_score_gemma":0.00005736771,"teacher_disagreement_score":0.4062549,"about_ca_system_score_codex":0.000034589106,"about_ca_system_score_gemma":0.000047782894,"threshold_uncertainty_score":0.4590123},"labels":[],"label_agreement":null},{"id":"W4403817054","doi":"10.1016/j.foodres.2024.115267","title":"Functionality enhancement of pea protein isolate through cold plasma modification for 3D printing application","year":2024,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":39,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Pea protein; Posttranslational modification; Chemistry; Food science; Nanotechnology; Biochemistry; Materials science; Enzyme","score_opus":0.17840788303338673,"score_gpt":0.38453797155526964,"score_spread":0.20613008852188291,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403817054","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.93785673,0.0003314799,0.04346828,0.005389081,0.00066225603,0.003632592,0.00037769254,0.00012979416,0.008152091],"genre_scores_gemma":[0.99440956,0.000009542742,0.001779267,0.000009236082,0.0006080608,0.0018664163,0.00015287571,0.000002054362,0.0011630077],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9981251,0.00010652365,0.00035048355,0.00038296243,0.00080573454,0.0002291996],"domain_scores_gemma":[0.9989283,0.0002666089,0.0000923459,0.00008408838,0.00059095427,0.00003771484],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015445313,0.00008715472,0.00009882878,0.00003774428,0.00016164679,0.00010928449,0.00038815103,0.00007869706,0.00013365316],"category_scores_gemma":[0.00015881062,0.000042592255,0.00007933,0.00027489994,0.00007463988,0.0002594762,0.00012077487,0.00017679438,0.000054170057],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000077036704,0.00011579366,0.000038100894,0.000092016664,0.00007015618,1.7721143e-7,0.00008679187,0.000021284912,0.84155303,0.12853628,0.0004604337,0.028948877],"study_design_scores_gemma":[0.00025928553,0.0011828477,0.00066431024,0.00026187187,0.0000063798007,0.0000032307992,0.000197002,0.059205517,0.52683675,0.03320595,0.37797385,0.00020300724],"about_ca_topic_score_codex":0.00013483148,"about_ca_topic_score_gemma":0.00006937397,"teacher_disagreement_score":0.37751344,"about_ca_system_score_codex":0.00016009621,"about_ca_system_score_gemma":0.00003805191,"threshold_uncertainty_score":0.17368618},"labels":[],"label_agreement":null},{"id":"W4403905095","doi":"10.1016/j.foodres.2024.115221","title":"Characterization of physicochemical properties of mung bean protein isolate and κ-carrageenan hydrogel as a delivery system for propolis extract","year":2024,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"College of Agriculture Natural Resources, University of Tehran; University of Tehran","keywords":"Propolis; Mung bean; Carrageenan; Protein isolate; Chemistry; Food science; Delivery system; Biology; Pharmacology","score_opus":0.07195840411798009,"score_gpt":0.29855213682462,"score_spread":0.2265937327066399,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403905095","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99735653,0.00032204835,0.000011370776,0.00045740616,0.00012705478,0.0011205921,0.0002543387,0.000040896677,0.00030974144],"genre_scores_gemma":[0.9990044,0.000009428666,0.000030936313,0.0000023323105,0.0003358883,0.00031557813,0.0000616867,0.000002821765,0.00023692058],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99859405,0.000081951446,0.0003026462,0.00026175095,0.0005599947,0.00019958358],"domain_scores_gemma":[0.999335,0.000069608235,0.00008174291,0.00005489579,0.00040511732,0.000053646865],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006139688,0.00009342444,0.000155402,0.00005933792,0.000076018565,0.00008099753,0.00029758297,0.00007739778,0.000016480806],"category_scores_gemma":[0.00009772986,0.000040253373,0.00006756246,0.00017446947,0.00014335103,0.00018841439,0.00013830911,0.00014328847,0.0000053773674],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012800135,0.000058934653,0.000027742411,0.0004895108,0.00007791537,0.0000012656619,0.00018469685,2.3248265e-7,0.99034667,0.0036537023,0.00000916519,0.0050221467],"study_design_scores_gemma":[0.000100630365,0.00080272154,0.0001339825,0.0010281882,0.0000044213757,0.000011505707,0.00031781953,0.0025885396,0.9937623,0.00044711016,0.00072365603,0.00007911377],"about_ca_topic_score_codex":0.00019901249,"about_ca_topic_score_gemma":0.000020214442,"teacher_disagreement_score":0.0049430327,"about_ca_system_score_codex":0.00006752372,"about_ca_system_score_gemma":0.00003968522,"threshold_uncertainty_score":0.1641485},"labels":[],"label_agreement":null},{"id":"W4403913449","doi":"10.1016/j.foodchem.2024.141813","title":"Xanthan gum modulation of octenyl succinic anhydrate starch-based high internal phase emulsions: Characterization, rheological behavior, and 3D printing applications","year":2024,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université de Montréal; Polytechnique Montréal","funders":"Priority Academic Program Development of Jiangsu Higher Education Institutions; Government of Jiangsu Province; National Natural Science Foundation of China","keywords":"Rheology; Xanthan gum; Starch; Modified starch; Chemical engineering; Chemistry; Chromatography; Materials science; Phase (matter); Organic chemistry; Composite material","score_opus":0.01943625248010325,"score_gpt":0.25427387945840174,"score_spread":0.2348376269782985,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403913449","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980945,0.0001495027,0.00067520683,0.00021368431,0.00006093492,0.00035442397,0.00025672468,0.00012177498,0.00007327078],"genre_scores_gemma":[0.99874926,0.000012473935,0.00018335396,0.000013592974,0.00021344265,0.00019641881,0.00054257736,0.0000022625252,0.00008660665],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989081,0.000034962195,0.00035743983,0.00035460832,0.00017377482,0.00017113402],"domain_scores_gemma":[0.9995388,0.000072753755,0.00013630578,0.000096332835,0.000079390345,0.000076447104],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015781676,0.00013756553,0.00016788409,0.000012071282,0.000104581726,0.00006921151,0.00019256554,0.00013302863,0.00019588126],"category_scores_gemma":[0.000034995257,0.00006680175,0.000055573757,0.00020665542,0.00009557826,0.000092134425,0.000089112065,0.00014959993,0.000005669896],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000019048448,0.00012856803,0.0014872001,0.00008913922,0.000012706567,0.0000020879133,0.000021211741,0.000002291638,0.9675718,0.00006969694,0.0000025749716,0.030593656],"study_design_scores_gemma":[0.0003690174,0.0005656471,0.027979013,0.00023455395,0.000038373353,0.000020547162,0.00006588148,0.004670143,0.96352965,0.0002557928,0.001984625,0.00028677695],"about_ca_topic_score_codex":0.000024128714,"about_ca_topic_score_gemma":0.000006197763,"teacher_disagreement_score":0.03030688,"about_ca_system_score_codex":0.000026675412,"about_ca_system_score_gemma":0.000013580245,"threshold_uncertainty_score":0.27240965},"labels":[],"label_agreement":null},{"id":"W4403943411","doi":"10.3390/foods13213498","title":"Yellow Mustard Protein a Immunoreactivity Reduction Through Seed Germination, Lactic Acid Fermentation, and Cooking","year":2024,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Germination; Lactic acid; Fermentation; Food science; Chemistry; Lactic acid fermentation; Biology; Biochemistry; Botany; Bacteria","score_opus":0.024083023855114884,"score_gpt":0.25643922999406,"score_spread":0.23235620613894511,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403943411","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9950675,0.0012370918,0.0000576908,0.0010171232,0.00040196316,0.0005441502,0.000013208129,0.00019465522,0.0014666131],"genre_scores_gemma":[0.9985064,0.000011916751,0.00012994811,0.000020187344,0.00041132935,0.00012223636,0.000032222782,0.0000019534284,0.00076377933],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999043,0.00011023751,0.00017918875,0.00030194572,0.00019282303,0.00017279071],"domain_scores_gemma":[0.99976474,0.000030857347,0.00006364584,0.00005635755,0.000051280706,0.00003313663],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029528452,0.00012122969,0.00011817526,0.000014934954,0.00020137461,0.00018943327,0.000088894725,0.00008814892,0.00005971596],"category_scores_gemma":[0.000038140268,0.000054591026,0.00004440936,0.00028839702,0.00005843093,0.00050600007,0.000042868243,0.00013521667,0.00003112233],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001813398,0.000027937767,0.00011651091,0.000045850884,0.000022983906,0.0000040352843,0.00062988664,3.146579e-7,0.96045375,0.00069629226,0.00012611823,0.0378582],"study_design_scores_gemma":[0.00029954966,0.0009560195,0.038270026,0.00039863147,0.00005585164,0.00022687751,0.002654936,0.00036151885,0.90124387,0.008279171,0.046652526,0.0006010433],"about_ca_topic_score_codex":0.00020054667,"about_ca_topic_score_gemma":0.00004953978,"teacher_disagreement_score":0.059209887,"about_ca_system_score_codex":0.000077915705,"about_ca_system_score_gemma":0.000013640533,"threshold_uncertainty_score":0.22261573},"labels":[],"label_agreement":null},{"id":"W4404251068","doi":"10.1002/cche.10847","title":"Effect of pH shifting and temperature on the functional properties of a commercial pea protein isolate","year":2024,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Alberta Pulse Growers Commission; Saskatchewan Pulse Growers","keywords":"Chemistry; Pea protein; Food science; Botany; Biochemistry","score_opus":0.018747976435266666,"score_gpt":0.20155222984420892,"score_spread":0.18280425340894227,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404251068","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9960002,0.0008165721,3.4129375e-8,0.00038149452,0.00003358293,0.00024215068,0.000018076194,0.000036683992,0.00247126],"genre_scores_gemma":[0.9993889,0.0000028989084,8.654356e-7,0.000010641658,0.00026473752,0.00004284247,0.0000055453797,0.000001018896,0.00028256184],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994135,0.000059948245,0.00013581863,0.00014932187,0.00014676913,0.00009466852],"domain_scores_gemma":[0.9997504,0.000112869915,0.00004275687,0.000045674744,0.000025261274,0.00002303471],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029788754,0.000095559924,0.00012935609,0.0000024280475,0.0000763649,0.000028679833,0.000101539415,0.00008822322,0.000057570734],"category_scores_gemma":[0.000057496756,0.000026403646,0.00006590936,0.00008907803,0.000092229195,0.00003307026,0.000052188767,0.00017261333,0.0000019272286],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000087091474,0.000010848858,0.00014448541,0.0004934472,0.000018638213,8.219054e-7,0.000060152823,6.2302723e-7,0.9958063,0.000061266786,0.00013184876,0.00318447],"study_design_scores_gemma":[0.00005523907,0.00023025261,0.0017493777,0.0005307063,0.000008987054,0.0000067989417,0.00007709478,0.000055887107,0.99684024,0.000038609556,0.00034130824,0.00006549137],"about_ca_topic_score_codex":0.00005309326,"about_ca_topic_score_gemma":0.000005578349,"teacher_disagreement_score":0.0033887425,"about_ca_system_score_codex":0.000010764189,"about_ca_system_score_gemma":0.000007954808,"threshold_uncertainty_score":0.10767095},"labels":[],"label_agreement":null},{"id":"W4404361179","doi":"10.1016/j.lwt.2024.117053","title":"Ultrasound assisted ethanolic gelation of lentil protein to encapsulate β-carotene","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; University of Alberta","keywords":"Carotene; Ultrasound; Chemistry; Food science; Medicine; Radiology","score_opus":0.029579891557835525,"score_gpt":0.24594307829178347,"score_spread":0.21636318673394794,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404361179","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9956738,0.00036014486,0.00004157491,0.00064847805,0.00023184507,0.0005777596,0.00004071102,0.00012913697,0.002296592],"genre_scores_gemma":[0.997912,0.0000032882938,0.00015292194,0.00003326473,0.00020104698,0.00006686322,0.000020539075,0.0000012984062,0.0016087716],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99901366,0.00007678259,0.0002436281,0.00024813507,0.00023917724,0.00017861334],"domain_scores_gemma":[0.9996967,0.0000717738,0.00004863195,0.00007372292,0.00004706882,0.000062131454],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017614354,0.000100001285,0.00013929505,0.000021221776,0.000054284217,0.00006626096,0.00018687762,0.0000973712,0.00020228988],"category_scores_gemma":[0.00007504282,0.00003884227,0.000078268364,0.00045058556,0.000023578445,0.00009550562,0.00004243308,0.000088314795,0.00020938694],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000060794296,0.000016912309,0.00019337866,0.000027280277,0.000013470005,0.000002507469,0.0000904071,0.0000039354477,0.97278064,0.0005472771,0.00019093633,0.026127163],"study_design_scores_gemma":[0.000059530023,0.00029618223,0.072036706,0.0003079239,0.00001242215,0.000023328612,0.000079237805,0.000074726,0.8962124,0.0012735379,0.02940836,0.00021564029],"about_ca_topic_score_codex":0.00030506597,"about_ca_topic_score_gemma":0.0001430836,"teacher_disagreement_score":0.07656825,"about_ca_system_score_codex":0.000030151887,"about_ca_system_score_gemma":0.0000030697463,"threshold_uncertainty_score":0.26913154},"labels":[],"label_agreement":null},{"id":"W4404361342","doi":"10.1016/j.cis.2024.103339","title":"Recent advances in the plant protein-polyphenol interactions for the stabilization of emulsions","year":2024,"lang":"en","type":"review","venue":"Advances in Colloid and Interface Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Education and Child Care","funders":"","keywords":"Polyphenol; Chemistry; Nanotechnology; Materials science; Biochemistry","score_opus":0.06573089425339688,"score_gpt":0.36677961339922255,"score_spread":0.30104871914582565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404361342","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00028954886,0.9946123,0.000042433923,0.00039977857,0.0007672611,0.003294704,0.00019876036,0.000015829453,0.00037939634],"genre_scores_gemma":[0.02361364,0.9749049,0.000056450648,0.000016928592,0.00008137944,0.001206765,0.0000087089975,0.000002189374,0.00010905548],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99797326,0.0001617321,0.00065776997,0.000542907,0.00035178094,0.00031253608],"domain_scores_gemma":[0.99852645,0.0008586386,0.0003220879,0.0001695611,0.00008882033,0.000034448218],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012778185,0.00024547402,0.0005087622,0.00008003597,0.00028711924,0.00014355539,0.0011757318,0.00006695292,0.000016207376],"category_scores_gemma":[0.00045790218,0.00006246617,0.0001016522,0.0018136264,0.00053840276,0.00068599865,0.00021604334,0.0003312266,0.00000394803],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011293924,0.000044958484,0.0000040802306,0.00091593585,0.0000038409644,2.494796e-7,0.00029522658,0.000023265318,0.0011024459,0.00084746676,0.000025995516,0.99672526],"study_design_scores_gemma":[0.000041129384,0.000223116,0.000003132552,0.005950168,0.000028720544,0.000011960723,0.0018813954,0.00017418011,0.00029063216,0.00061866146,0.9906265,0.00015040902],"about_ca_topic_score_codex":0.000023665654,"about_ca_topic_score_gemma":0.0028434484,"teacher_disagreement_score":0.9965748,"about_ca_system_score_codex":0.000118468524,"about_ca_system_score_gemma":0.00007752883,"threshold_uncertainty_score":0.25472963},"labels":[],"label_agreement":null},{"id":"W4404484915","doi":"10.1002/cche.10831","title":"The impact of mechanical scouring and moisture conditioning on the in vitro protein digestibility and quality of roller‑milled green lentil (<i>Lens culinaris</i>) and yellow pea (<i>Pisum sativum</i>)","year":2024,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; University of Manitoba","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Alberta Pulse Growers Commission; Saskatchewan Pulse Growers","keywords":"Pisum; Sativum; Chemistry; Moisture; Protein digestibility; Conditioning; Food science; Pea protein; Lens (geology); Botany; Agronomy; Biochemistry; Biology; Mathematics","score_opus":0.030682678079639706,"score_gpt":0.2703335728488751,"score_spread":0.2396508947692354,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404484915","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99754554,0.0007403354,7.7870465e-7,0.0006293275,0.00001288931,0.00038699812,0.00010480631,0.000019377594,0.00055993564],"genre_scores_gemma":[0.99974245,0.00005322154,0.000007054462,0.000005946963,0.00007303609,0.000028946668,0.00001073404,0.000001715794,0.00007687194],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99880075,0.00015556724,0.00034695643,0.00031680794,0.00019921135,0.00018067396],"domain_scores_gemma":[0.99908847,0.0005672327,0.00013380255,0.00011522677,0.000039876963,0.00005540281],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010024913,0.0001544907,0.0002685036,0.000004896537,0.0001602423,0.0000635795,0.0001511711,0.00013004424,0.000010825221],"category_scores_gemma":[0.00021443387,0.000050632643,0.000079765,0.00012383044,0.00028841294,0.000057676625,0.00013821443,0.0002884257,2.2903524e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016371568,0.000033915214,0.0041067307,0.0001909984,0.00003270218,0.0000017451085,0.00013730151,0.000001646876,0.9938516,0.000095337484,0.000015078492,0.0013692268],"study_design_scores_gemma":[0.00039587115,0.00021531605,0.12291023,0.00046081425,0.000017303064,0.000014992388,0.0009110233,0.0003615836,0.87184536,0.0025881322,0.00005605535,0.00022334137],"about_ca_topic_score_codex":0.0025054954,"about_ca_topic_score_gemma":0.00028331735,"teacher_disagreement_score":0.12200626,"about_ca_system_score_codex":0.000044204953,"about_ca_system_score_gemma":0.000019481862,"threshold_uncertainty_score":0.37875763},"labels":[],"label_agreement":null},{"id":"W4404501404","doi":"10.3390/foods13223663","title":"Development of a Whey Protein Recovery Process Using Sugar Kelp (Saccharina latissima) Extracts","year":2024,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Hatch; Center for Undergraduate Research and Scholarship, Bowling Green State University; U.S. Department of Agriculture","keywords":"Kelp; Saccharina; Sugar; Food science; Chemistry; Botany; Biology; Laminaria; Algae","score_opus":0.06871831812379564,"score_gpt":0.29010227424920115,"score_spread":0.2213839561254055,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404501404","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965808,0.0006095897,0.00008305424,0.00009678152,0.00020752435,0.0005231471,0.000023873508,0.00011348288,0.001761766],"genre_scores_gemma":[0.9963581,0.0000023714565,0.0030897406,0.000009436815,0.00017490194,0.000063065796,0.000009725494,0.0000022644165,0.00029037922],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987359,0.000045176388,0.00035568295,0.0003097328,0.00030079292,0.0002527339],"domain_scores_gemma":[0.99968225,0.000030300906,0.00009796937,0.00006355725,0.000058739584,0.0000671565],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038694593,0.00014397255,0.00018766214,0.000023030861,0.00011209258,0.00008369585,0.00025129845,0.000109904126,0.00019367534],"category_scores_gemma":[0.000046106798,0.000058287686,0.0000625263,0.00034761222,0.000028112714,0.00020024442,0.00007692931,0.00011991849,0.00009172034],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000021023503,0.000052829877,0.00028001977,0.0002481592,0.000031849348,0.000010270359,0.0004240622,0.000007911696,0.8712522,0.00010598701,0.000043822496,0.12752186],"study_design_scores_gemma":[0.0001718729,0.00078171195,0.008953452,0.0020852196,0.000027203076,0.000049694885,0.0008131389,0.0015549168,0.91423255,0.0032048859,0.067331366,0.00079399627],"about_ca_topic_score_codex":0.00005549016,"about_ca_topic_score_gemma":0.00016806845,"teacher_disagreement_score":0.12672786,"about_ca_system_score_codex":0.000057661633,"about_ca_system_score_gemma":0.000076080265,"threshold_uncertainty_score":0.23769028},"labels":[],"label_agreement":null},{"id":"W4404517308","doi":"10.1016/j.ijbiomac.2024.137874","title":"Effects of ultrasound combined with pH shift modification on functional and structural properties of peanut proteins","year":2024,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":28,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"Key Research and Development Program of Sichuan Province; National Natural Science Foundation of China","keywords":"Chemistry; Ultrasound; Biophysics; Posttranslational modification; Biochemistry; Biology; Medicine; Enzyme; Radiology","score_opus":0.024956804218901396,"score_gpt":0.2314468482615565,"score_spread":0.2064900440426551,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404517308","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99765354,0.0010296664,0.000117401985,0.00059344637,0.00024926016,0.0002486268,0.000030504663,0.000015444282,0.00006208707],"genre_scores_gemma":[0.9995756,0.0000551221,0.00012118571,0.000030197512,0.00018416275,0.000010688791,0.000011145396,0.0000013126794,0.000010585539],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99878675,0.00012048411,0.00040045838,0.00016616599,0.00042584335,0.000100297555],"domain_scores_gemma":[0.9990928,0.0002947766,0.00028444984,0.000030141067,0.00025066093,0.000047150035],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021090021,0.00012864833,0.00022411144,0.00004527387,0.00003459534,0.0000552138,0.00027276395,0.0000768194,0.000026666505],"category_scores_gemma":[0.00017672735,0.000041311232,0.00009557293,0.00009553651,0.00021347014,0.00009822791,0.000042079868,0.00014740136,0.0000016748305],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00086832634,0.000092659306,0.0014298137,0.00005065177,0.00015178953,0.000027639615,0.00007952557,0.000017225537,0.9877074,0.0036614805,0.000010649454,0.005902847],"study_design_scores_gemma":[0.0004866672,0.004884104,0.15623483,0.00084091845,0.000026045826,0.00026684883,0.0001347301,0.000086679116,0.83320725,0.0035282257,0.00014348689,0.00016024278],"about_ca_topic_score_codex":0.000026251932,"about_ca_topic_score_gemma":0.0000052539717,"teacher_disagreement_score":0.15480502,"about_ca_system_score_codex":0.000028442335,"about_ca_system_score_gemma":0.000016819555,"threshold_uncertainty_score":0.16846232},"labels":[],"label_agreement":null},{"id":"W4404539625","doi":"10.1016/j.foodhyd.2024.110868","title":"Effects of monosaccharides glycation on structural characteristics and functional properties of coconut protein isolate based on molecular docking","year":2024,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"National Natural Science Foundation of China","keywords":"Monosaccharide; Chemistry; Glycation; Docking (animal); Biochemistry; Receptor","score_opus":0.013672554304207397,"score_gpt":0.19642583146561324,"score_spread":0.18275327716140585,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404539625","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978543,0.0002979536,0.00002279319,0.00014733468,0.00014900095,0.0013722088,0.000033415283,0.00005411325,0.00006888108],"genre_scores_gemma":[0.99957764,0.0000016433798,0.000019042829,0.00003255675,0.00009603068,0.00023047789,0.000011621051,0.0000026900111,0.000028306504],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989404,0.00008067011,0.00027844228,0.00026913217,0.00028417615,0.0001471804],"domain_scores_gemma":[0.99963236,0.000088413,0.000119851815,0.00006227557,0.000055370943,0.000041716947],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013765003,0.00015873997,0.00022267758,0.000040948653,0.000077134355,0.000051275118,0.00010526039,0.00009207328,0.000012555759],"category_scores_gemma":[0.00007072603,0.0000669045,0.000072276445,0.0001901839,0.00006272267,0.0000797558,0.000034192013,0.000113677306,0.000003850863],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016668504,0.000034002238,0.00013529071,0.00043116618,0.000030774598,0.000002160616,0.000054352207,0.00010167138,0.99377924,0.00077268673,0.00000292402,0.0044890335],"study_design_scores_gemma":[0.00017804271,0.002636941,0.007880078,0.000978648,0.000017692102,0.0000021813034,0.00001777627,0.012080843,0.9756109,0.00033358985,0.00011539654,0.00014787888],"about_ca_topic_score_codex":0.000033216307,"about_ca_topic_score_gemma":0.000005738978,"teacher_disagreement_score":0.018168319,"about_ca_system_score_codex":0.00003035291,"about_ca_system_score_gemma":0.00001835644,"threshold_uncertainty_score":0.2728286},"labels":[],"label_agreement":null},{"id":"W4404553303","doi":"10.1002/fsn3.4511","title":"Purification and Characterization of Pinto Bean Protein Using Membrane Technology","year":2024,"lang":"en","type":"article","venue":"Food Science & Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Diafiltration; Soy protein; Chemistry; Solubility; Isoelectric point; Chromatography; Extraction (chemistry); Ultrafiltration (renal); Protein purification; Pea protein; Food science; Plant protein; Pinto bean; Residue (chemistry); Whey protein; Legume; Raw material; Biochemistry; Membrane; Microfiltration; Botany; Biology; Phaseolus","score_opus":0.02812890399957598,"score_gpt":0.24093427531110767,"score_spread":0.21280537131153168,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404553303","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997496,0.000351623,0.00012574425,0.0010767066,0.000115308394,0.0006422204,0.000030903066,0.00011735901,0.00004412497],"genre_scores_gemma":[0.99946535,0.00002211522,0.00030231904,0.0000064481515,0.00010512995,0.00006664147,0.000020802767,8.894879e-7,0.000010324646],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990244,0.000029209721,0.00020534256,0.0003211219,0.00025502723,0.00016490009],"domain_scores_gemma":[0.99969476,0.000010756377,0.00007863432,0.00006240897,0.000113433445,0.00004002915],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042386402,0.00007717788,0.00010631739,0.00010879329,0.00018105884,0.00010912477,0.00019711164,0.000081573984,0.000011498374],"category_scores_gemma":[0.00003759776,0.00003719022,0.000021739179,0.0013892457,0.00028501946,0.0005033248,0.000049389222,0.000067042776,0.0000046779614],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000044946755,0.000035268735,0.000049249786,0.000075410404,0.0000017613881,3.5278882e-7,0.000046665104,1.4326486e-7,0.97886306,0.0030877222,6.010538e-7,0.017835272],"study_design_scores_gemma":[0.000050074137,0.00044786418,0.0016856453,0.00033272372,0.0000045527613,0.000017837867,0.00014256872,0.0010383243,0.99326503,0.0018764887,0.001045622,0.00009323716],"about_ca_topic_score_codex":0.000022417671,"about_ca_topic_score_gemma":0.000013378376,"teacher_disagreement_score":0.017742036,"about_ca_system_score_codex":0.00004556951,"about_ca_system_score_gemma":0.000018950652,"threshold_uncertainty_score":0.15165731},"labels":[],"label_agreement":null},{"id":"W4404592383","doi":"10.1016/j.fbio.2024.105512","title":"Heat-induced and concentration-dependent interactions between β-conglycinin and chlorogenic acid: Implications for protein stability, chlorogenic acid bioaccessibility, and antioxidant capacity","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Chlorogenic acid; Chemistry; Food science; Antioxidant capacity; Antioxidant; Heat stability; Biochemistry; Materials science","score_opus":0.0911677420654233,"score_gpt":0.2917057069483521,"score_spread":0.20053796488292877,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404592383","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99239373,0.0011929536,0.00011412455,0.003185477,0.00021174482,0.0019356024,0.00078880443,0.00014048685,0.000037079837],"genre_scores_gemma":[0.99921244,0.000032368425,0.00018082238,0.000041285388,0.0001564059,0.00034401374,0.000019471505,0.000002848401,0.000010368223],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978456,0.00009874349,0.00044182572,0.0009860008,0.00021667349,0.00041115982],"domain_scores_gemma":[0.99923724,0.00017717999,0.00006362859,0.00017203072,0.00010997969,0.0002399302],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00079400855,0.00023916934,0.00027138562,0.000033450204,0.0006196267,0.0005706887,0.00031795722,0.000119759905,0.000014812919],"category_scores_gemma":[0.00017845166,0.00011812277,0.00007146721,0.00045792863,0.00042852102,0.00066420686,0.0002602705,0.00017984143,0.0000032481828],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000102032345,0.000037978712,0.01587847,0.000059703234,0.000021587637,2.4061117e-7,0.0001599551,2.4379203e-8,0.97173584,0.0010627453,0.0000031641646,0.011030106],"study_design_scores_gemma":[0.00019694847,0.0009932332,0.17542198,0.00009038632,0.0000313891,0.000045947512,0.0003174782,0.00017726261,0.8196419,0.0023922713,0.00035801996,0.0003332203],"about_ca_topic_score_codex":0.00026688346,"about_ca_topic_score_gemma":0.0021079315,"teacher_disagreement_score":0.15954351,"about_ca_system_score_codex":0.00007646501,"about_ca_system_score_gemma":0.0000615266,"threshold_uncertainty_score":0.5503164},"labels":[],"label_agreement":null},{"id":"W4404734295","doi":"10.1016/j.ultsonch.2024.107177","title":"Modification of hempseed protein isolate using a novel two-stage method applying high-pressure homogenization coupled with high-intensity ultrasound","year":2024,"lang":"en","type":"article","venue":"Ultrasonics Sonochemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Education and Child Care","funders":"Rural Development Administration; China Scholarship Council; University of Auckland","keywords":"Homogenization (climate); Ultrasound; High pressure; Chemistry; Materials science; Thermodynamics; Acoustics; Physics; Biology","score_opus":0.028379293544286397,"score_gpt":0.26232244347099604,"score_spread":0.23394314992670964,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404734295","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9593612,0.00047939786,0.038426887,0.00009259412,0.00011200354,0.0009237825,0.00029432547,0.00022440293,0.00008543954],"genre_scores_gemma":[0.97821134,0.000008968428,0.020888967,0.000014592564,0.00022278201,0.00011558263,0.00023499553,0.000009245153,0.00029350605],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979893,0.000057164503,0.00046636313,0.0006898748,0.00042609422,0.00037122882],"domain_scores_gemma":[0.99878925,0.00023854707,0.00030970524,0.00024279839,0.0003106058,0.00010908798],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005545955,0.00031575904,0.00042218762,0.000021706524,0.00020877467,0.00017951857,0.00038156187,0.00025438273,0.00009880876],"category_scores_gemma":[0.00015841075,0.00015805483,0.000107637425,0.0006056477,0.000097319964,0.00019993707,0.00005924118,0.0003286303,0.000005353754],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007951069,0.000079963946,0.00020774703,0.00026809264,0.00012519093,0.0000028561299,0.000096678836,0.0038285567,0.99399793,0.0007446747,0.000003902061,0.0005648767],"study_design_scores_gemma":[0.00032589008,0.0000903736,0.00027563618,0.00036548267,0.00011551689,0.00007351525,0.0003892107,0.05604874,0.9413595,0.00020863522,0.0003449535,0.0004025004],"about_ca_topic_score_codex":0.0015591788,"about_ca_topic_score_gemma":0.000060154485,"teacher_disagreement_score":0.052638404,"about_ca_system_score_codex":0.00011081305,"about_ca_system_score_gemma":0.000068934605,"threshold_uncertainty_score":0.64452887},"labels":[],"label_agreement":null},{"id":"W4405184156","doi":"10.1016/j.lwt.2024.117160","title":"Cryo-protective effect of ice-binding proteins produced by Pseudomonas fluorescens AQP671 on wholegrain wheat bread dough during freezing and frozen storage","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Lallemand (Canada)","funders":"European Regional Development Fund; Eesti Teadusagentuur","keywords":"Food science; Pseudomonas fluorescens; Chemistry; Congelation; Ice cream; Wheat bread; Wheat flour; Biology; Bacteria; Physics; Genetics","score_opus":0.010262423367540527,"score_gpt":0.22071586374658977,"score_spread":0.21045344037904926,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405184156","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.995205,0.0011656997,0.000007234665,0.0005958963,0.00027464257,0.0020597964,0.00014916935,0.00022933952,0.00031324266],"genre_scores_gemma":[0.99886394,0.000009042824,0.000027908958,0.000011490978,0.00040460686,0.00025785636,0.000018970626,0.0000067796045,0.00039939964],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978228,0.000321598,0.00031319045,0.00072883035,0.00039692863,0.00041663472],"domain_scores_gemma":[0.99927944,0.0003064923,0.00010987396,0.00015966833,0.000036679678,0.000107820946],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004787579,0.0003088814,0.00041687198,0.000045191086,0.00027216686,0.00016545477,0.00029291908,0.00017952337,0.000029539355],"category_scores_gemma":[0.00021045859,0.0001270417,0.00011732583,0.00038268027,0.00009474121,0.00020968742,0.00015125512,0.00036908235,0.000041799867],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000119668184,0.000033269007,0.0004150867,0.00030991298,0.000040226954,0.00002855142,0.00037339792,0.0000028601369,0.9876484,0.000065869695,0.00017939138,0.010783313],"study_design_scores_gemma":[0.00029552812,0.001169839,0.0017025713,0.0009310628,0.000021867201,0.00001823263,0.000097221186,0.000070014656,0.9947445,0.00006953128,0.00059675984,0.00028290087],"about_ca_topic_score_codex":0.000705004,"about_ca_topic_score_gemma":0.00008198049,"teacher_disagreement_score":0.010500412,"about_ca_system_score_codex":0.00010901296,"about_ca_system_score_gemma":0.0000039730426,"threshold_uncertainty_score":0.51806104},"labels":[],"label_agreement":null},{"id":"W4405287347","doi":"10.1016/j.supflu.2024.106494","title":"Subcritical water extraction of hydrolyzed proteins from canola meal: Optimization of recovery and physicochemical properties","year":2024,"lang":"en","type":"article","venue":"The Journal of Supercritical Fluids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta; University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Government of Saskatchewan; Agricultural Development Fund; Ministry of Agriculture - Saskatchewan","keywords":"Canola; Extraction (chemistry); Hydrolysis; Meal; Chemistry; Chromatography; Water extraction; Pulp and paper industry; Food science; Environmental science; Biochemistry; Engineering","score_opus":0.023959910017436616,"score_gpt":0.22916930936748223,"score_spread":0.20520939935004562,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405287347","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.994679,0.0019582787,0.0005013951,0.0023819453,0.00017503616,0.00018362503,0.000027771157,0.000015066361,0.00007789463],"genre_scores_gemma":[0.9991362,0.00016889388,0.00026811007,0.000030369247,0.00037236858,0.0000047688286,0.0000053331282,0.0000027010808,0.0000112410435],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99848956,0.00022720196,0.00057423126,0.00012264522,0.00040023343,0.0001861415],"domain_scores_gemma":[0.99925584,0.00036454754,0.000014721693,0.000061505496,0.0002225315,0.000080839316],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00064042286,0.00011860995,0.00031311638,0.000021663025,0.000055698685,0.00004571676,0.00020176696,0.00011551374,0.00013041262],"category_scores_gemma":[0.00020726897,0.000035483943,0.00011715017,0.00010503693,0.00028359005,0.00034556547,0.00006215599,0.00025854088,0.000003110335],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022213713,0.00008757939,0.00004236712,0.000070204514,0.000046349644,0.0000054064944,0.00023477743,0.000026632626,0.9977848,0.00023417834,0.00004362224,0.0012019437],"study_design_scores_gemma":[0.00012540782,0.000651414,0.00020203785,0.0004158713,0.0000981256,0.000113857524,0.0004064791,0.0018577436,0.9946193,0.0013151653,0.000101195445,0.00009338702],"about_ca_topic_score_codex":0.00033279514,"about_ca_topic_score_gemma":0.000012306666,"teacher_disagreement_score":0.0044572265,"about_ca_system_score_codex":0.000031801395,"about_ca_system_score_gemma":0.000019352268,"threshold_uncertainty_score":0.14469932},"labels":[],"label_agreement":null},{"id":"W4405350938","doi":"10.1039/d4gc05700g","title":"Interactions, properties and lipid digestibility of attractive Pickering emulgels formed by sequential addition of oppositely charged nanopolysaccharides","year":2024,"lang":"en","type":"article","venue":"Green Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology; Canada Excellence Research Chairs, Government of Canada; Canada Foundation for Innovation","keywords":"Chemistry; Chemical engineering; Engineering","score_opus":0.044536467661651584,"score_gpt":0.2373481930114807,"score_spread":0.1928117253498291,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405350938","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981638,0.00070300535,0.000007911997,0.0001737595,0.00009060926,0.00016934625,0.0003606854,0.00004867959,0.00028220637],"genre_scores_gemma":[0.99936414,0.000022059965,0.0000151704635,0.0000043418477,0.00015314821,0.000030732674,0.00009148301,0.0000013325015,0.0003176147],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99918693,0.000025323681,0.00027258665,0.00024038598,0.00015108145,0.00012368897],"domain_scores_gemma":[0.99964756,0.000074463045,0.000112689166,0.000057861824,0.00006238431,0.000045038483],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013842291,0.000108455366,0.00017385147,0.000006044941,0.00007013493,0.00003241676,0.00011706842,0.00007758631,0.00019097865],"category_scores_gemma":[0.00005241048,0.00004871462,0.00006124253,0.00009460487,0.00010994586,0.00022733564,0.000067302644,0.000118924676,0.0000022416284],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000037977115,0.00003513451,0.0005666006,0.00032972576,0.00003617267,7.824017e-7,0.00015580117,1.7313474e-7,0.9859077,0.0000028831757,0.00008789099,0.012839155],"study_design_scores_gemma":[0.000044243974,0.00005753701,0.00094750535,0.00030635006,0.000014568334,0.000015178556,0.0002669289,0.000077878816,0.997308,0.0000470387,0.00082071364,0.00009405782],"about_ca_topic_score_codex":0.0006270573,"about_ca_topic_score_gemma":0.000043187352,"teacher_disagreement_score":0.012745097,"about_ca_system_score_codex":0.0000393862,"about_ca_system_score_gemma":0.000012828314,"threshold_uncertainty_score":0.20910823},"labels":[],"label_agreement":null},{"id":"W4405390423","doi":"10.1080/10408398.2024.2440601","title":"Structural characteristics, techno-functionalities, innovation applications and future prospects of soybean β-conglycinin/glycinin: a comprehensive review","year":2024,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Science North","funders":"National Natural Science Foundation of China","keywords":"Globulin; Soybean Proteins; Biotechnology; Plant protein; Soy protein; Biochemical engineering; Computer science; Chemistry; Food science; Biology; Engineering","score_opus":0.09351528239176357,"score_gpt":0.3497329097334899,"score_spread":0.2562176273417264,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405390423","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0002791051,0.9938608,0.0000014130825,0.00084930484,0.00028502505,0.004247889,0.00032950364,0.00004257226,0.0001044108],"genre_scores_gemma":[0.0012133954,0.9958838,0.00010885996,0.00017379074,0.0006632945,0.0017303575,0.00021468669,0.000004060293,0.000007736729],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99660796,0.00017704049,0.0014882678,0.00084388535,0.0005306063,0.00035224747],"domain_scores_gemma":[0.9984503,0.00024532774,0.0003942807,0.00019141106,0.0006063652,0.00011231413],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013878092,0.00040180722,0.0017447192,0.00019575143,0.00024160511,0.00014214616,0.00039376397,0.0002586449,0.00002886762],"category_scores_gemma":[0.00068966276,0.00017687891,0.00014318498,0.0033830164,0.0010102271,0.00031566556,0.00020464444,0.0005061924,0.000015157249],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000029504542,0.00003967063,0.0000021467142,0.098492116,0.0000071411605,0.0000014197855,0.00001000607,1.1079182e-10,0.00012997184,0.04151708,0.0002584288,0.8595391],"study_design_scores_gemma":[0.000053818105,0.00036859378,0.000030237541,0.06876089,0.00015901343,0.00010679975,0.000054636766,0.0000018602195,0.000009505141,0.0036923077,0.92646694,0.000295374],"about_ca_topic_score_codex":0.000006427689,"about_ca_topic_score_gemma":0.000007263247,"teacher_disagreement_score":0.92620856,"about_ca_system_score_codex":0.00012424345,"about_ca_system_score_gemma":0.000112983456,"threshold_uncertainty_score":0.72129124},"labels":[],"label_agreement":null},{"id":"W4405408959","doi":"10.1016/j.ijbiomac.2024.138802","title":"Core-shell gelatin-chitosan nanoparticles with lysozyme responsiveness formed via pH-drive and transglutaminase cross-linking","year":2024,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences; Chinese Academy of Fishery Sciences; Horizon 2020 Framework Programme; National Institute of Food and Agriculture; U.S. Department of Agriculture; Agence Nationale de la Recherche; European Commission; Horizon 2020; China Scholarship Council","keywords":"Tissue transglutaminase; Chitosan; Lysozyme; Gelatin; Chemistry; Nanoparticle; Shell (structure); Chemical engineering; Core (optical fiber); Lysine; Enzyme; Biophysics; Biochemistry; Materials science; Biology; Amino acid","score_opus":0.04190197334027643,"score_gpt":0.29145838205588465,"score_spread":0.24955640871560822,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405408959","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9962875,0.0014284517,0.0004867201,0.0009419247,0.00042277784,0.00015713791,0.0000650594,0.00004599981,0.00016438594],"genre_scores_gemma":[0.9987505,0.00011101262,0.0005314934,0.00014192202,0.0004229382,0.00000855728,0.00001681448,0.0000027193576,0.000014022751],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983331,0.00014478798,0.0005306794,0.0002924553,0.0004492449,0.00024972984],"domain_scores_gemma":[0.9988612,0.000519117,0.00022113328,0.00004394098,0.0002199391,0.00013468857],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040757513,0.00020043472,0.0002721128,0.000051953783,0.00011153574,0.00030224607,0.0004867834,0.0001355825,0.00007506811],"category_scores_gemma":[0.00011901115,0.00007066329,0.00014506093,0.0001666542,0.00029299333,0.00022269499,0.00009547005,0.0002519244,0.000009382522],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00060873287,0.00006644345,0.008371687,0.000010412177,0.00012632245,0.0008501476,0.00011279751,0.00001548203,0.93892133,0.0012405819,0.000004693909,0.049671352],"study_design_scores_gemma":[0.0011197297,0.005127366,0.14063948,0.0011663947,0.00006667914,0.006164945,0.0005493946,0.0007462613,0.8228965,0.017182762,0.0036574048,0.0006831058],"about_ca_topic_score_codex":0.000023062752,"about_ca_topic_score_gemma":0.000035507466,"teacher_disagreement_score":0.13226779,"about_ca_system_score_codex":0.000038645816,"about_ca_system_score_gemma":0.000024383946,"threshold_uncertainty_score":0.29145658},"labels":[],"label_agreement":null},{"id":"W4405428278","doi":"10.1016/j.foodchem.2024.142508","title":"Development of faba protein-tannic acid conjugate via free radical grafting: Evaluation of interaction mechanisms and antioxidative properties","year":2024,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation; Ministry of Agriculture - Saskatchewan; University of Saskatchewan","keywords":"Tannic acid; Conjugate; Grafting; Chemistry; Biochemistry; Organic chemistry; Mathematics; Polymer","score_opus":0.053663284267464716,"score_gpt":0.250473196646007,"score_spread":0.19680991237854226,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405428278","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980976,0.0007763461,0.00008702596,0.00010010084,0.00006160125,0.00040743066,0.000020451176,0.000042361426,0.0004070923],"genre_scores_gemma":[0.9990995,0.0000023912853,0.000687819,0.0000024283313,0.000052047206,0.0000950267,0.00002112013,0.0000014449766,0.000038209626],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99884915,0.000052145948,0.00033581984,0.0002367796,0.0004106589,0.000115428695],"domain_scores_gemma":[0.9995985,0.000018694343,0.00014104768,0.00006496428,0.00013886904,0.000037905527],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00056593405,0.00011357343,0.00016048658,0.000008076456,0.00005715631,0.000027265833,0.00015594943,0.00009699263,0.00009122547],"category_scores_gemma":[0.00011064328,0.000049441584,0.000041370415,0.00011666395,0.00007289483,0.00010035565,0.00010156743,0.00010498899,0.0000028215309],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002255798,0.00003177134,0.0000041664284,0.00023017562,0.0000497015,3.418839e-7,0.00035980422,4.8872937e-7,0.9773759,0.000040537874,0.000006786956,0.021877758],"study_design_scores_gemma":[0.00012176901,0.00015074639,0.00006392232,0.00043592046,0.000020969688,0.000009843962,0.00061561,0.00047600665,0.9966536,0.0010690051,0.00027901324,0.00010359856],"about_ca_topic_score_codex":0.000009880964,"about_ca_topic_score_gemma":0.000014426741,"teacher_disagreement_score":0.02177416,"about_ca_system_score_codex":0.000052521347,"about_ca_system_score_gemma":0.00004186583,"threshold_uncertainty_score":0.20161693},"labels":[],"label_agreement":null},{"id":"W4405631632","doi":"10.1016/j.fochx.2024.102104","title":"Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions","year":2024,"lang":"en","type":"article","venue":"Food Chemistry X","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Glutelin; Globulin; Albumin; Chemistry; Internal medicine; Biochemistry; Medicine; Storage protein","score_opus":0.03200607489428684,"score_gpt":0.20380429676434703,"score_spread":0.1717982218700602,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405631632","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99473107,0.0038332434,0.0000014910393,0.0005224238,0.000079942416,0.00018225322,0.00008010501,0.00006554623,0.0005039363],"genre_scores_gemma":[0.9986922,0.000009013293,0.000034539436,0.000008187896,0.00029888598,0.000033306955,0.000019709732,0.000001179325,0.0009029407],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99929065,0.000014767074,0.00017306986,0.00024513813,0.00015114134,0.00012520967],"domain_scores_gemma":[0.99979526,0.000018731651,0.000042506235,0.00004438241,0.00003992117,0.00005922958],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007439906,0.0001112949,0.000118228956,0.0000036622462,0.000117713455,0.00008219034,0.00007025879,0.0000945753,0.00015146178],"category_scores_gemma":[0.000034166955,0.000044833356,0.000035579138,0.00009022486,0.0001083646,0.00009135828,0.00006981852,0.0001195534,0.0000035114874],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020998137,0.000008246071,0.00009125289,0.00016819435,0.0000270828,9.977564e-7,0.000037594324,5.9517095e-7,0.99385524,0.00003551074,0.00017961464,0.005574679],"study_design_scores_gemma":[0.000075100834,0.00019816734,0.0013468879,0.0001774638,0.000012274376,0.00007133671,0.00034162388,0.00016283196,0.98980516,0.00041631237,0.007238785,0.00015404465],"about_ca_topic_score_codex":0.00008890467,"about_ca_topic_score_gemma":0.00003387122,"teacher_disagreement_score":0.00705917,"about_ca_system_score_codex":0.00001483117,"about_ca_system_score_gemma":0.000011504067,"threshold_uncertainty_score":0.18282512},"labels":[],"label_agreement":null},{"id":"W4405738249","doi":"10.1016/j.foodchem.2024.142595","title":"Exploring Camellia oleifera Abel seed cake as sustainable source of protein for food applications: A review","year":2024,"lang":"en","type":"review","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Key Research and Development Program of Zhejiang Province; Fundamental Research Funds for the Provincial Universities of Zhejiang; China Postdoctoral Science Foundation; Natural Science Foundation of Zhejiang Province; National Natural Science Foundation of China","keywords":"Camellia oleifera; Food science; Biotechnology; Biology; Botany; Chemistry","score_opus":0.12638922768922198,"score_gpt":0.2977466171679873,"score_spread":0.1713573894787653,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405738249","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00019032515,0.99093544,0.000007930046,0.00009328612,0.000045452067,0.007022763,0.00043532474,0.00016931126,0.0011001899],"genre_scores_gemma":[0.00063768047,0.96226436,0.00005310045,0.000018635237,0.00073041086,0.029157694,0.00043662373,0.000016207952,0.0066853142],"study_design_codex":"systematic_review","study_design_gemma":"not_applicable","domain_scores_codex":[0.99709535,0.00006159492,0.0010630754,0.0008381835,0.00037373108,0.0005680446],"domain_scores_gemma":[0.9984387,0.00012784719,0.0006721117,0.00037195056,0.00023606863,0.00015329622],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0005280181,0.00058102567,0.0016851174,0.000017422772,0.00015510476,0.000083754465,0.0009891437,0.00039089945,0.000054342574],"category_scores_gemma":[0.0001839921,0.00025187948,0.00085522764,0.0007240428,0.00006429705,0.000092935355,0.00029503822,0.00044599682,0.000067280154],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000048562993,0.00009297721,1.08056476e-7,0.55894107,0.0002740012,0.0000025327772,0.0000222667,7.930306e-8,0.0027218924,0.00028822766,0.0003513888,0.43730062],"study_design_scores_gemma":[0.000050177783,0.00032665275,2.9216787e-8,0.049031008,0.00054246694,0.00003438722,0.00015326624,2.974251e-7,0.0056986418,0.00021301756,0.9434956,0.00045449508],"about_ca_topic_score_codex":0.00003251594,"about_ca_topic_score_gemma":0.0000060405414,"teacher_disagreement_score":0.94314414,"about_ca_system_score_codex":0.00018567269,"about_ca_system_score_gemma":0.00015773065,"threshold_uncertainty_score":0.9999933},"labels":[],"label_agreement":null},{"id":"W4406098872","doi":"10.1016/j.ab.2025.115765","title":"Imaged capillary isoelectric focusing and online mass spectrometry for milk whey protein characterization in dairy products","year":2025,"lang":"en","type":"article","venue":"Analytical Biochemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Advanced Electrophoresis Solutions (Canada)","funders":"FedDev Ontario","keywords":"Whey protein; Chromatography; Chemistry; Repeatability; Isoelectric focusing; Mass spectrometry; Bovine milk; Capillary electrophoresis; Electrospray ionization; Casein; Milk protein; Whey protein isolate; Food science; Biochemistry","score_opus":0.0133147750907905,"score_gpt":0.23700566251395283,"score_spread":0.22369088742316234,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406098872","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9950647,0.0004567573,0.0001224666,0.003379276,0.00003635521,0.0005942157,0.000075685384,0.000044268443,0.00022628691],"genre_scores_gemma":[0.99754155,0.00002361672,0.0006631797,0.000119884266,0.00027516735,0.00004675819,0.0003504627,0.000001708878,0.0009776785],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986946,0.00004009046,0.00031578873,0.00049236085,0.00014012179,0.00031703882],"domain_scores_gemma":[0.9996102,0.000060992148,0.00007746206,0.00010141071,0.00008763203,0.00006228859],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026852725,0.00016439945,0.00024672592,0.00004170096,0.00009439005,0.00006708257,0.00017854526,0.00017081152,0.00001654614],"category_scores_gemma":[0.00049017224,0.00008308258,0.00005155907,0.0008457269,0.00006391913,0.00007358266,0.000062682906,0.00017448529,0.0000018733526],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000045704397,0.00008557715,0.0021547833,0.00014232742,0.000015945603,0.000003416051,0.0000041647454,6.5330454e-8,0.99187076,0.00006832865,0.0000652738,0.005543654],"study_design_scores_gemma":[0.000248523,0.00009878664,0.013932629,0.000116303745,0.000018676128,0.0000042002025,0.000048520327,0.00061678264,0.9834951,0.00047800556,0.00074004056,0.00020239339],"about_ca_topic_score_codex":0.000027650933,"about_ca_topic_score_gemma":0.000013646241,"teacher_disagreement_score":0.011777845,"about_ca_system_score_codex":0.000083220584,"about_ca_system_score_gemma":0.000034713332,"threshold_uncertainty_score":0.33880094},"labels":[],"label_agreement":null},{"id":"W4406107462","doi":"10.1016/j.anifeedsci.2025.116217","title":"Association between the nutritional and fermentation profiles with protein-related molecular structure using fourier transformed infrared spectroscopy of snowbird faba bean seeds. Effects of steam pressure toasting duration","year":2025,"lang":"en","type":"article","venue":"Animal Feed Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Ministry of Health, Saskatchewan; Natural Sciences and Engineering Research Council of Canada; Saskatchewan Pulse Growers","keywords":"Fourier transform infrared spectroscopy; Fermentation; Fourier transform; Infrared; Infrared spectroscopy; Chemistry; Association (psychology); Food science; Biology; Mathematics; Organic chemistry; Chemical engineering; Physics; Psychology; Engineering","score_opus":0.005167439910576971,"score_gpt":0.21721485085139927,"score_spread":0.2120474109408223,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406107462","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974677,0.00021560454,0.00004937377,0.0011411828,0.00001548763,0.0009988134,0.000021896329,0.000029882536,0.000060090173],"genre_scores_gemma":[0.9994413,0.0000040002597,0.00048862025,0.0000086862265,0.000008814691,0.00002449331,0.000006802116,8.249841e-7,0.00001645228],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990248,0.000048536487,0.00023005514,0.00022085925,0.0003057487,0.00016999706],"domain_scores_gemma":[0.9994074,0.00006234614,0.00023371002,0.000045405508,0.0002328669,0.000018253935],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029776595,0.00009377251,0.00016943982,0.00007790825,0.00027833914,0.000034037897,0.00016137495,0.00014784688,0.000001842975],"category_scores_gemma":[0.00018029107,0.00004011334,0.000014316764,0.0010499709,0.0004019564,0.0002006122,0.00004816766,0.00012790918,4.1234745e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000024762248,0.00001237489,0.026896134,0.00006500411,0.000038576753,3.4955966e-7,0.00006994489,0.000001380073,0.9695598,0.0016415061,0.0000016575458,0.0016885293],"study_design_scores_gemma":[0.00025685862,0.0006120152,0.10254744,0.00014940751,0.000054689306,0.0000032648081,0.00033544312,0.00029968488,0.8912744,0.0043905713,0.000010525539,0.000065736574],"about_ca_topic_score_codex":0.000044862565,"about_ca_topic_score_gemma":0.000019256566,"teacher_disagreement_score":0.07828541,"about_ca_system_score_codex":0.00003872346,"about_ca_system_score_gemma":0.00004086221,"threshold_uncertainty_score":0.21407878},"labels":[],"label_agreement":null},{"id":"W4406160085","doi":"10.1016/j.foodres.2025.115714","title":"Molecular characteristics of glycolipids determine oil–water interfacial behavior and in vitro lipid digestion kinetics","year":2025,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"The Quebec Population Health Research Network","funders":"KU Leuven; Agentschap Innoveren en Ondernemen","keywords":"Glycolipid; Kinetics; Chemistry; Lipid digestion; Digestion (alchemy); In vitro; Chromatography; Food science; Chemical engineering; Biochemistry; Enzyme; Lipase","score_opus":0.04449656761221451,"score_gpt":0.32004827212532655,"score_spread":0.27555170451311206,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406160085","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972111,0.000034808687,0.000008726212,0.0010516957,0.0004220034,0.00018250065,0.00010764745,0.00001214193,0.0009693508],"genre_scores_gemma":[0.9992811,0.000016630589,0.00003847968,0.00002142398,0.00019888111,0.00009924376,0.00008147155,0.000001107161,0.00026168217],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986381,0.00014410852,0.00032076394,0.00022426563,0.00043160745,0.00024114276],"domain_scores_gemma":[0.9994972,0.00009863702,0.000042982458,0.0000596448,0.000254715,0.000046834288],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004647114,0.00008888633,0.00014712817,0.00011074189,0.000044580003,0.00006581046,0.00035800826,0.00009610498,0.00006598747],"category_scores_gemma":[0.00022570624,0.00004028048,0.00003763811,0.00017058628,0.00013139927,0.00006919814,0.000334461,0.000217514,0.000006690989],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018979919,0.0001446345,0.0037151123,0.000016137596,0.000012548577,0.000006558534,0.0000356078,5.189913e-7,0.91647214,0.00017328036,0.00001394651,0.079219714],"study_design_scores_gemma":[0.00028128416,0.00050606177,0.057532348,0.000103595296,0.0000040490695,0.0000063007415,0.000049346516,0.00014812389,0.93560094,0.00022287256,0.005448396,0.00009669829],"about_ca_topic_score_codex":0.00006183579,"about_ca_topic_score_gemma":0.00009035373,"teacher_disagreement_score":0.07912302,"about_ca_system_score_codex":0.00007879932,"about_ca_system_score_gemma":0.000010739997,"threshold_uncertainty_score":0.16425903},"labels":[],"label_agreement":null},{"id":"W4406173698","doi":"10.1007/s11694-024-03086-5","title":"Impacts of solid-state fermentation on functional properties of pea protein isolate","year":2025,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; University of Saskatchewan","funders":"","keywords":"Fermentation; Food science; Solid-state fermentation; Pea protein; Lactobacillus rhamnosus; Solubility; Chemistry; Lactobacillus; Biology","score_opus":0.06250178674014283,"score_gpt":0.23311862728315813,"score_spread":0.1706168405430153,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406173698","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981397,0.0001153306,0.00037839095,0.0004758693,0.00029660625,0.00050220115,0.00002660309,0.000008788458,0.00005655498],"genre_scores_gemma":[0.9997363,0.000022431566,0.000014010613,0.000046814333,0.000110375084,0.000012671053,0.000011762436,0.0000013531006,0.000044287393],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980438,0.0001529411,0.00079607865,0.00011235198,0.00076724024,0.00012758846],"domain_scores_gemma":[0.9978299,0.000008954907,0.001119392,0.00005074602,0.0009492358,0.000041785286],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00086523406,0.00012086285,0.0002694916,0.00007944727,0.00006442076,0.0000238055,0.00014256015,0.00005514832,0.000017501003],"category_scores_gemma":[0.0001142466,0.00005178002,0.000111164074,0.00025545305,0.000028592318,0.00034219155,0.000019986703,0.00009964204,0.0000012600092],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00057337305,0.00022552066,0.0006447866,0.00011071229,0.00009914968,2.7927706e-7,0.00014151294,0.000030867373,0.99170405,0.00006989311,0.0000126283385,0.0063872193],"study_design_scores_gemma":[0.00032546237,0.0014951959,0.20367602,0.00093756936,0.00002146704,0.00000234627,0.00007753905,0.000028940993,0.79312056,0.00016271722,0.00008811103,0.00006408621],"about_ca_topic_score_codex":0.000010212383,"about_ca_topic_score_gemma":0.000020436735,"teacher_disagreement_score":0.20303123,"about_ca_system_score_codex":0.00011880632,"about_ca_system_score_gemma":0.00007279996,"threshold_uncertainty_score":0.21115279},"labels":[],"label_agreement":null},{"id":"W4406291753","doi":"10.1016/j.foodhyd.2025.111070","title":"Gels stability by improving the hydrophobic region of casein: Effect of the mogrosides on the structure, microstructure, and antioxidant activities in vitro digestive of the casein acid-induced gel","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"123 Certification (Canada)","funders":"Postdoctoral Research Foundation of China","keywords":"Casein; Antioxidant; Chemistry; In vitro; Microstructure; Food science; Biochemistry; Chemical engineering; Chromatography; Crystallography","score_opus":0.010800611892401425,"score_gpt":0.20537643559825128,"score_spread":0.19457582370584986,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406291753","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9958605,0.00046239118,5.6035924e-7,0.00045723506,0.00017078532,0.0026324072,0.00033785106,0.000011598664,0.00006665136],"genre_scores_gemma":[0.9997856,0.0000050551835,0.0000017403313,0.00006631852,0.00002843592,0.0000851931,0.000002290064,0.0000028811176,0.00002248095],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9975643,0.0009758324,0.00047247045,0.00036146538,0.0003498065,0.00027610734],"domain_scores_gemma":[0.9978831,0.0011627183,0.00048461286,0.00039268745,0.00005138103,0.000025533256],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00064807717,0.0002759285,0.00046304573,0.000023446784,0.00036034727,0.000038619313,0.00076733535,0.00017280097,0.0000032518662],"category_scores_gemma":[0.00032001012,0.000069132715,0.00019949822,0.00069221505,0.00057745137,0.000083293686,0.0003712704,0.00038442324,6.431184e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00025149694,0.00003320673,0.0049930355,0.000092456736,0.00003992604,5.4406837e-7,0.000330003,0.0000072039784,0.9921363,0.00006396245,0.000017777647,0.002034088],"study_design_scores_gemma":[0.00028102248,0.0007500326,0.039070927,0.00016077214,0.000032635788,0.000012280423,0.000588714,0.000054626915,0.958536,0.00037815247,0.000027519673,0.00010731074],"about_ca_topic_score_codex":0.0018513009,"about_ca_topic_score_gemma":0.0009285947,"teacher_disagreement_score":0.03407789,"about_ca_system_score_codex":0.00008289912,"about_ca_system_score_gemma":0.000042637297,"threshold_uncertainty_score":0.28191504},"labels":[],"label_agreement":null},{"id":"W4406366948","doi":"10.1063/5.0238556","title":"Impact of protein sources on the functionality of plant-based cheeses formulated with saturated and unsaturated fat","year":2024,"lang":"en","type":"article","venue":"Physics of Fluids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian Light Source (Canada); University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Food science; Sunflower oil; Pea protein; Texture (cosmology); Rheology; Coconut oil; Vegetable oil; Olive oil; Sunflower; Chemistry; Materials science; Biology; Horticulture; Composite material","score_opus":0.03246244954335947,"score_gpt":0.24196348132256706,"score_spread":0.2095010317792076,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406366948","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986964,0.0002360915,0.000010568536,0.0001343167,0.00001983709,0.00041242255,0.00035892785,0.000033547974,0.00009789013],"genre_scores_gemma":[0.99982584,0.0000022338247,0.000011992025,0.000006636874,0.00005139226,0.000015486094,0.000069046946,0.0000014661849,0.000015928656],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991771,0.00007757835,0.00020987086,0.00016193655,0.00025671575,0.00011682093],"domain_scores_gemma":[0.999429,0.00021943667,0.00010910655,0.00007743994,0.00013745924,0.000027559285],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016366605,0.00012992042,0.00021490818,0.000010880287,0.000049667888,0.000022736467,0.000135515,0.000054931665,0.000030825933],"category_scores_gemma":[0.00002710988,0.000035181212,0.00008848568,0.00043079056,0.00015635879,0.000075385695,0.000021061109,0.00009972647,0.0000011672395],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00030085398,0.00007997096,0.0016607477,0.000078413155,0.00011717817,4.9253595e-7,0.000067725094,0.00009762217,0.9934654,0.0015379586,0.000043486507,0.0025501193],"study_design_scores_gemma":[0.00021181087,0.002418563,0.0534301,0.00055292697,0.000030273151,0.0000015927625,0.00009485773,0.0029560046,0.93891436,0.0011424089,0.000089432986,0.00015769964],"about_ca_topic_score_codex":0.0006265857,"about_ca_topic_score_gemma":0.000019899097,"teacher_disagreement_score":0.0545511,"about_ca_system_score_codex":0.00001559046,"about_ca_system_score_gemma":0.000025197427,"threshold_uncertainty_score":0.14346482},"labels":[],"label_agreement":null},{"id":"W4406428882","doi":"10.3390/foods14020272","title":"Unravelling the Digestibility and Structure–Function Relationship of Lentil Protein Through Germination and Molecular Weight Fractionation","year":2025,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Department of Agriculture, Food and the Marine, Ireland","keywords":"Germination; Fractionation; Chemistry; Antioxidant; Food science; Cytotoxicity; Dry weight; IC50; Biochemistry; In vitro; Horticulture; Chromatography; Biology","score_opus":0.01995734674255272,"score_gpt":0.24655089139898487,"score_spread":0.22659354465643214,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406428882","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9948425,0.00051202346,0.0021723188,0.001202943,0.000106800064,0.0004532696,0.000011541648,0.00002101783,0.00067753025],"genre_scores_gemma":[0.99958074,0.0000053083468,0.00021596746,0.0000315853,0.000037296337,0.000020251999,0.000016424518,4.8055824e-7,0.00009193203],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99933285,0.00012143546,0.00017099534,0.00017341775,0.0001335785,0.000067724104],"domain_scores_gemma":[0.9996091,0.00014738008,0.00010368383,0.000055385914,0.00007307298,0.000011344988],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026235453,0.000066688626,0.00007610472,0.000011213838,0.00020151907,0.000031690197,0.00005877948,0.00008546674,0.000011963073],"category_scores_gemma":[0.00011928381,0.000025947795,0.000019636867,0.00020856853,0.00006685487,0.00014561639,0.000032024407,0.000095276126,3.9756227e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005656771,0.000041128325,0.04305573,0.00008780259,0.00003850103,2.712817e-7,0.00019598303,0.00003278636,0.8131748,0.093708724,0.000027373435,0.04958034],"study_design_scores_gemma":[0.00013093537,0.00015916752,0.7473881,0.00007145309,0.00003210612,0.0000024328604,0.00016086138,0.0005503532,0.1132012,0.13541932,0.002785573,0.00009844465],"about_ca_topic_score_codex":0.000115228395,"about_ca_topic_score_gemma":0.00006785032,"teacher_disagreement_score":0.7043324,"about_ca_system_score_codex":0.000018449115,"about_ca_system_score_gemma":0.000006596525,"threshold_uncertainty_score":0.15499422},"labels":[],"label_agreement":null},{"id":"W4406606512","doi":"10.1016/j.foodhyd.2025.111113","title":"Heat-induced mung protein isolate hydrogels enhanced via chitosan: Mechanisms and applications in β-carotene encapsulation","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National University's Basic Research Foundation of China; National Natural Science Foundation of China","keywords":"Encapsulation (networking); Self-healing hydrogels; Chitosan; Chemistry; Carotene; Chemical engineering; Food science; Biochemistry; Computer science; Polymer chemistry","score_opus":0.010248877986414601,"score_gpt":0.22037042160474807,"score_spread":0.21012154361833346,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406606512","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98959666,0.00016122499,0.0029313006,0.00036601216,0.00009127065,0.0044179233,0.000017294276,0.00014644583,0.0022718816],"genre_scores_gemma":[0.9965987,0.0000048116954,0.0002504879,0.00007336767,0.00010460099,0.0027929433,0.000028440778,0.000002962188,0.0001436857],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982143,0.00013014635,0.00046941577,0.0005749389,0.00022407966,0.0003871292],"domain_scores_gemma":[0.9995795,0.0000609176,0.00007013457,0.00016379847,0.000032282976,0.0000933696],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026383423,0.0002559877,0.00033898235,0.000072957475,0.00030272393,0.000079656646,0.00027225047,0.00025034498,0.000021901025],"category_scores_gemma":[0.000026407937,0.00013151245,0.0000786522,0.00093422417,0.000034554716,0.00018118227,0.00015179563,0.00021099868,0.000011375416],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000018863395,0.00007508728,0.00008954683,0.00002223314,0.00001930149,5.217912e-7,0.00006292175,0.000020267942,0.9841246,0.0015089817,0.0000010762567,0.014056607],"study_design_scores_gemma":[0.00042116773,0.00059457397,0.0035059277,0.00011938347,0.000011879019,0.0000030820752,0.00014162737,0.0014332475,0.9814652,0.011468751,0.00053016737,0.0003049614],"about_ca_topic_score_codex":0.00029766324,"about_ca_topic_score_gemma":0.0007515208,"teacher_disagreement_score":0.013751646,"about_ca_system_score_codex":0.00006157128,"about_ca_system_score_gemma":0.000020907595,"threshold_uncertainty_score":0.5362922},"labels":[],"label_agreement":null},{"id":"W4406652467","doi":"10.1016/b978-0-7020-7005-1.00027-7","title":"10.1016/b978-0-7020-7005-1.00027-7","year":2000,"lang":"en","type":"book-chapter","venue":"Time to knit","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Business; Computer science","score_opus":0.01628959441663407,"score_gpt":0.1666921011583026,"score_spread":0.15040250674166852,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406652467","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000015854836,0.0005076937,2.3079506e-8,0.00037308634,0.000009493743,0.00075624196,0.00029569634,0.0002890069,0.9977529],"genre_scores_gemma":[0.000030818905,8.8627667e-7,0.000012780272,0.00006460249,0.0013143895,0.000046953537,0.00020860722,0.000009396043,0.9983116],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99779415,0.00004427709,0.00047447634,0.00069886784,0.00051795936,0.00047026822],"domain_scores_gemma":[0.999097,0.00010453893,0.00018427771,0.0002463884,0.00008281202,0.0002850014],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.0002298958,0.0005089659,0.00058200205,0.00003911718,0.00017662611,0.000114293485,0.0008671534,0.0005625678,0.99786985],"category_scores_gemma":[0.000022808705,0.00021316497,0.00028116908,0.00007921044,0.00007817979,0.00007623472,0.00020739787,0.0003724859,0.99679005],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000051181843,0.000017646773,8.725399e-9,0.000007753073,0.000040120052,0.000016425403,0.0000033718911,0.0000013454999,0.0006345641,0.000054315948,0.13934757,0.8598257],"study_design_scores_gemma":[0.00006429152,0.00046415697,0.0000033248136,0.00014190776,0.000028038781,0.000021579379,4.6716366e-7,0.000002978392,0.000068934,0.0003369426,0.9982723,0.00059508445],"about_ca_topic_score_codex":0.00007473782,"about_ca_topic_score_gemma":0.0000061120545,"teacher_disagreement_score":0.85923064,"about_ca_system_score_codex":0.00008727247,"about_ca_system_score_gemma":0.000016767535,"threshold_uncertainty_score":0.8692615},"labels":[],"label_agreement":null},{"id":"W4406753810","doi":"10.1016/j.cej.2025.159881","title":"Controllable supramolecular self-assembly of proteins mediated by metal-polyphenols: Characteristics and their applications on encapsulating hydrophobic small molecules","year":2025,"lang":"en","type":"article","venue":"Chemical Engineering Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Sichuan Province Science and Technology Support Program; National University's Basic Research Foundation of China; Fundamental Research Funds for the Central Universities; Sichuan University; National Natural Science Foundation of China","keywords":"Supramolecular chemistry; Polyphenol; Chemistry; Self-assembly; Metal; Molecule; Nanotechnology; Hydrophobic effect; Combinatorial chemistry; Materials science; Organic chemistry; Antioxidant","score_opus":0.005949626930364587,"score_gpt":0.1785075733530667,"score_spread":0.1725579464227021,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406753810","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99303454,0.0012181863,0.004824801,0.0002212239,0.00006645396,0.00039788586,0.000042586522,0.000080257654,0.00011405761],"genre_scores_gemma":[0.9984064,0.000030892803,0.0012943086,0.00004048973,0.000119743316,0.000070943235,0.000021964543,0.0000031423103,0.000012125394],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989845,0.000034406858,0.00039965627,0.00019914452,0.00013484611,0.00024744627],"domain_scores_gemma":[0.99935806,0.00020493512,0.00016281531,0.00007482754,0.000085420535,0.00011395041],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023412281,0.00018510535,0.00032116086,0.000027627246,0.00008672734,0.00006358539,0.0002523312,0.00012613148,0.000006811768],"category_scores_gemma":[0.0001596364,0.00008528396,0.00008091578,0.00024893924,0.000027501652,0.000038591264,0.00006069027,0.00029061752,0.0000019814922],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000008453057,0.00006570737,0.000032379176,0.000039708666,0.00006950232,0.0000014294159,0.000021019796,0.000033943812,0.9973329,0.00016331709,0.000018672017,0.0022129714],"study_design_scores_gemma":[0.00027717426,0.000103676895,0.00011122933,0.00014930694,0.000023406472,0.000020387162,0.00003189308,0.009246238,0.987333,0.000071329014,0.0024600427,0.0001722957],"about_ca_topic_score_codex":0.000008732815,"about_ca_topic_score_gemma":2.437141e-7,"teacher_disagreement_score":0.009999875,"about_ca_system_score_codex":0.00004782979,"about_ca_system_score_gemma":0.00001544715,"threshold_uncertainty_score":0.34777787},"labels":[],"label_agreement":null},{"id":"W4406897563","doi":"10.1016/j.jfoodeng.2025.112497","title":"Exploring microwave-assisted extraction on physicochemical and functional properties of pigeon pea protein for food applications","year":2025,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico; Fundação de Amparo à Pesquisa do Estado de Goiás; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Pea protein; Extraction (chemistry); Food protein; Functional food; Food science; Chemistry; Food products; Biology; Biotechnology; Chromatography","score_opus":0.09020316271731296,"score_gpt":0.21914624368891522,"score_spread":0.12894308097160226,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406897563","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99503434,0.00057029055,0.0036862798,0.00015406117,0.00011837139,0.0003717604,0.0000075854696,0.000017030503,0.00004027862],"genre_scores_gemma":[0.999031,0.000010216039,0.0005197137,0.000004779808,0.0002539447,0.0001662959,0.000001553493,0.0000013735634,0.0000111121235],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99937326,0.00001027229,0.00028917257,0.00009706656,0.0001281846,0.00010204536],"domain_scores_gemma":[0.99960876,0.000056044177,0.00014890173,0.00003308877,0.00012028774,0.00003292387],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014722644,0.00008713699,0.00016177713,0.000039342303,0.00005691365,0.000021810827,0.00007793329,0.000042380147,7.4237e-7],"category_scores_gemma":[0.000043103653,0.00004105636,0.00008465516,0.00014129886,0.00001343334,0.0001793538,0.00001728805,0.00011977741,1.8669256e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006555171,0.00006140168,0.000007937562,0.00011345418,0.000052837087,7.990038e-8,0.000023159344,0.00026313186,0.9799679,0.00095705,0.000008007718,0.018479506],"study_design_scores_gemma":[0.00020424233,0.0007578807,0.001983269,0.00041884408,0.000017050002,0.000012470702,0.0001463798,0.00021249003,0.9944705,0.0002088647,0.0014880954,0.00007993776],"about_ca_topic_score_codex":0.0000019238923,"about_ca_topic_score_gemma":0.000004678028,"teacher_disagreement_score":0.018399568,"about_ca_system_score_codex":0.000040493964,"about_ca_system_score_gemma":0.000009640279,"threshold_uncertainty_score":0.16742298},"labels":[],"label_agreement":null},{"id":"W4407110071","doi":"10.1093/infdis/jiaf063","title":"Characterization of c-Src During <i>Listeria monocytogenes</i> Cell-to-Cell Spreading","year":2025,"lang":"en","type":"article","venue":"The Journal of Infectious Diseases","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Simon Fraser University","funders":"Canadian Institutes of Health Research","keywords":"Listeria monocytogenes; Endocytosis; Cell biology; Proto-oncogene tyrosine-protein kinase Src; Cell; Biology; Motility; Actin; Cell membrane; Listeria; Chemistry; Kinase; Bacteria; Biochemistry","score_opus":0.008964430023425543,"score_gpt":0.21315181638619488,"score_spread":0.20418738636276934,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407110071","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99806297,0.00026280447,0.000050192688,0.00015386473,0.00034531686,0.00020440436,0.000027440818,0.000018959483,0.00087406713],"genre_scores_gemma":[0.9993985,0.00008256959,0.0000030283884,0.00014258605,0.00020810579,0.0000042490637,0.0000027400554,0.0000011428066,0.00015703733],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99909234,0.00015395368,0.00038017932,0.00007817619,0.00016401535,0.00013132309],"domain_scores_gemma":[0.999217,0.00010328914,0.00039634912,0.000068696616,0.00014522595,0.0000694498],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022316036,0.00009946441,0.00020232527,0.000038896877,0.0001569387,0.000039447976,0.0002815999,0.00003645615,0.000030744806],"category_scores_gemma":[0.000043654032,0.0000359729,0.0001098504,0.00030646668,0.000026353922,0.000116225274,0.00008236392,0.00007026214,0.0000070090855],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010367212,0.0001046596,0.022481414,0.000050614468,0.000017617687,0.000001665909,0.00007107653,0.00006764294,0.976077,0.000006632854,0.00005252313,0.00096547435],"study_design_scores_gemma":[0.0003006183,0.00030902977,0.17497009,0.00016905546,0.00008677821,0.000019225912,0.00014857725,0.0000067468895,0.8231514,0.000109596476,0.00062682683,0.000102069236],"about_ca_topic_score_codex":0.000040602896,"about_ca_topic_score_gemma":0.000013792585,"teacher_disagreement_score":0.15292563,"about_ca_system_score_codex":0.000046598798,"about_ca_system_score_gemma":0.000018767278,"threshold_uncertainty_score":0.14669323},"labels":[],"label_agreement":null},{"id":"W4407278697","doi":"10.1016/j.foodhyd.2025.111193","title":"Effects of polysaccharides on the solubilization of myofibrillar protein in aqueous solution: A comparative study","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Education and Child Care","funders":"Earmarked Fund for China Agriculture Research System; Priority Academic Program Development of Jiangsu Higher Education Institutions; National Natural Science Foundation of China","keywords":"Solubilization; Polysaccharide; Aqueous solution; Myofibril; Chemistry; Chromatography; Chemical engineering; Biochemistry; Organic chemistry","score_opus":0.02296655511051034,"score_gpt":0.24804005091525938,"score_spread":0.22507349580474903,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407278697","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9936778,0.00029353396,0.000012863572,0.00024752595,0.00006736611,0.0047428044,0.000007972057,0.000025173607,0.0009249599],"genre_scores_gemma":[0.99925435,0.0000015759967,0.000010611248,0.000022253718,0.00003122457,0.00055187196,0.0000018579609,7.8532986e-7,0.00012546589],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985714,0.000368185,0.00039287307,0.00023300167,0.00026510804,0.00016942082],"domain_scores_gemma":[0.9992691,0.00035125157,0.00018570726,0.00010496601,0.00006880144,0.000020164716],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038684692,0.00013477026,0.00033729567,0.000042651463,0.000105430634,0.00001520632,0.0003037638,0.00007532346,0.000010036872],"category_scores_gemma":[0.00012322681,0.000049662565,0.00007351645,0.00083475356,0.000076916906,0.000049054393,0.000098647964,0.0000905252,0.0000036831302],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013547926,0.00063714816,0.0027971426,0.000074897114,0.00006437665,9.974093e-7,0.000805378,0.00004696824,0.9914852,0.0022739172,0.00005487684,0.001623623],"study_design_scores_gemma":[0.00058227713,0.006113837,0.02674099,0.00044759412,0.000020837206,6.2333334e-7,0.0015673242,0.0004319834,0.9620261,0.0016048204,0.00030846553,0.00015513398],"about_ca_topic_score_codex":0.0003105982,"about_ca_topic_score_gemma":0.0009852393,"teacher_disagreement_score":0.029459083,"about_ca_system_score_codex":0.000046023197,"about_ca_system_score_gemma":0.000021745598,"threshold_uncertainty_score":0.20251806},"labels":[],"label_agreement":null},{"id":"W4407302566","doi":"10.1016/j.foodchem.2025.143349","title":"Investigating the influence of myofibrillar protein and chitosan interfacial distribution on the macroscopic characteristics of emulsions","year":2025,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Education and Child Care","funders":"Earmarked Fund for China Agriculture Research System; Priority Academic Program Development of Jiangsu Higher Education Institutions; National Natural Science Foundation of China","keywords":"Myofibril; Chitosan; Emulsion; Chemistry; Chemical engineering; Materials science; Biochemistry","score_opus":0.012842103700865807,"score_gpt":0.21973296457610705,"score_spread":0.20689086087524125,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407302566","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998235,0.000050032464,0.0000011912106,0.00091374177,0.000023783403,0.00025060843,0.00022364278,0.000012109229,0.0002899322],"genre_scores_gemma":[0.999839,0.0000028759398,0.0000041529206,0.000030102034,0.00005165236,0.000027964268,0.00002097171,4.6695158e-7,0.000022785822],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993538,0.000043048083,0.00024346788,0.00012939815,0.0001255125,0.00010477214],"domain_scores_gemma":[0.999539,0.000120186865,0.0001813805,0.00009980825,0.000037547597,0.000022069415],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011827933,0.000085904445,0.0001283228,0.0000017628175,0.0001540156,0.00002129377,0.00025042106,0.00007102536,0.000006676199],"category_scores_gemma":[0.00043269678,0.00002760766,0.000032865726,0.00015439565,0.00023789336,0.000019169038,0.00013445821,0.00011965031,4.0554463e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000054435372,0.000011509769,0.0024453313,0.00006565692,0.000010692312,4.8524093e-8,0.00004539664,0.0000013122792,0.9957467,0.00031351967,0.000012087915,0.0013423398],"study_design_scores_gemma":[0.000036295478,0.00009639491,0.046861596,0.00033852956,0.0000053760386,8.02511e-7,0.000163279,0.000010301802,0.95189255,0.00031013892,0.00023897055,0.00004575142],"about_ca_topic_score_codex":0.000025877795,"about_ca_topic_score_gemma":0.0000041813264,"teacher_disagreement_score":0.044416264,"about_ca_system_score_codex":0.0000083136965,"about_ca_system_score_gemma":0.000011318912,"threshold_uncertainty_score":0.1184579},"labels":[],"label_agreement":null},{"id":"W4407365962","doi":"10.1016/j.ijbiomac.2025.140867","title":"Dynamic covalent interactions between baicalin and soybean protein: Effect of the baicalin on structure, antioxidant properties, and emulsion stability of soybean protein conjugate","year":2025,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"123 Certification (Canada)","funders":"Postdoctoral Research Foundation of China","keywords":"Baicalin; Emulsion; Conjugate; Antioxidant; Chemistry; Covalent bond; Food science; Biochemistry; Chromatography; Organic chemistry; High-performance liquid chromatography; Mathematics","score_opus":0.024022116329140104,"score_gpt":0.26108430394692717,"score_spread":0.23706218761778705,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407365962","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99672353,0.00028411706,0.000040749743,0.0017092382,0.0001833847,0.00079577055,0.0002038629,0.00000997369,0.00004934193],"genre_scores_gemma":[0.99973625,0.000016910237,0.00011039107,0.000043342665,0.00005821827,0.000012651596,0.0000074848517,0.000001517757,0.000013237107],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976503,0.00071626337,0.0008152984,0.00026298838,0.00039824704,0.00015687787],"domain_scores_gemma":[0.9985612,0.00035019216,0.00063021097,0.00009020874,0.00029944704,0.00006874076],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00064589287,0.000197446,0.0004560386,0.000047207715,0.00009247446,0.00004744852,0.0005452166,0.00013446092,0.00003377896],"category_scores_gemma":[0.0007340499,0.00006341062,0.00017644347,0.00013958212,0.00046290003,0.00006964525,0.000292914,0.00034476284,4.7335882e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005535023,0.00010185404,0.023686625,0.000048575137,0.00011633538,0.000004466467,0.000020815443,0.0000011597792,0.962842,0.00046941784,0.000003332114,0.012151907],"study_design_scores_gemma":[0.00053297495,0.0018103747,0.11975249,0.0009809037,0.000026612735,0.000034721732,0.000067842964,0.00007236702,0.87395215,0.0025084307,0.00013943244,0.000121680416],"about_ca_topic_score_codex":0.00007783811,"about_ca_topic_score_gemma":0.000046650952,"teacher_disagreement_score":0.096065864,"about_ca_system_score_codex":0.00006214074,"about_ca_system_score_gemma":0.000018096545,"threshold_uncertainty_score":0.25858098},"labels":[],"label_agreement":null},{"id":"W4407610972","doi":"10.1016/j.foodchem.2025.143426","title":"Enhanced stability and rheological properties of myofibrillar proteins emulsions conferred by oat β-glucan: Insights into structural and interfacial interactions","year":2025,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences; National Modern Agriculture Industry Technology System; Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences; Chinese Academy of Fishery Sciences; Youth and Middle-aged Scientific and Technological Innovation Leading Talents Program of the Corps","keywords":"Rheology; Glucan; Myofibril; Food science; Emulsion; Chemistry; Biochemistry; Materials science; Composite material","score_opus":0.020224825018874303,"score_gpt":0.22682326997097477,"score_spread":0.20659844495210047,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407610972","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970734,0.0011956532,0.000014637509,0.00038644916,0.000085156076,0.00039916806,0.000044750752,0.00005159056,0.0007491724],"genre_scores_gemma":[0.99966174,0.000020277317,0.000032760425,0.000017804821,0.000053759948,0.0000630587,0.000023737426,9.882817e-7,0.0001258843],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989396,0.0000634942,0.00032703075,0.00037216287,0.00012673935,0.00017098057],"domain_scores_gemma":[0.99955153,0.00005847305,0.000111259484,0.000097255484,0.000101662205,0.0000797927],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006306102,0.00017802801,0.00028873427,0.0000072625353,0.00019606696,0.00004945084,0.00017616406,0.00014937404,0.00008535909],"category_scores_gemma":[0.00016519478,0.00007518882,0.000049240174,0.00012416666,0.00037013725,0.000104438426,0.0002662447,0.00016629159,6.7466635e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007744887,0.000031562762,0.0003957462,0.00012525619,0.000032702817,1.8271466e-7,0.00035335383,1.1365034e-7,0.99605197,0.000060727347,0.000024360652,0.0028465923],"study_design_scores_gemma":[0.00016306134,0.00020912931,0.00085732626,0.00012529705,0.000010254132,0.0000041630938,0.001100438,0.00004657227,0.9958505,0.00058906985,0.0009001722,0.00014403542],"about_ca_topic_score_codex":0.00013225492,"about_ca_topic_score_gemma":0.0002036078,"teacher_disagreement_score":0.002702557,"about_ca_system_score_codex":0.000038646118,"about_ca_system_score_gemma":0.0000168341,"threshold_uncertainty_score":0.30661112},"labels":[],"label_agreement":null},{"id":"W4407679411","doi":"10.3390/pr13020581","title":"Statistical Analysis of the Effect of Simulation Time on the Results of Molecular Dynamics Studies of Food Proteins: A Study of the Ara h 6 Peanut Protein","year":2025,"lang":"en","type":"article","venue":"Processes","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Statistical analysis; Dynamics (music); Molecular dynamics; Food science; Food protein; Chemistry; Computational biology; Biological system; Econometrics; Biology; Statistics; Mathematics; Physics; Computational chemistry","score_opus":0.02087371196479189,"score_gpt":0.28071277718012766,"score_spread":0.2598390652153358,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407679411","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99620086,0.00038286537,0.000033331224,0.00019937259,0.000015314301,0.0027851404,0.00023152781,0.00000665524,0.0001449386],"genre_scores_gemma":[0.99979484,0.0000028964514,0.000011406915,0.0000042148986,0.0000054986513,0.00013298485,0.000004734553,9.743999e-7,0.00004242279],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99786824,0.00063858734,0.00065300666,0.00020450467,0.0005324918,0.00010319157],"domain_scores_gemma":[0.9969828,0.0015032685,0.0007890011,0.00023859035,0.00047682924,0.00000951611],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00087958947,0.00013318595,0.000526972,0.000036209665,0.00007673062,0.0000060534544,0.0005641373,0.000049375463,0.0000032929588],"category_scores_gemma":[0.0043460345,0.00003407143,0.00013071406,0.0018695826,0.00025679913,0.000026597849,0.00018875944,0.000086015374,1.4158915e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0037626938,0.0036208627,0.050251752,0.010548821,0.009304919,0.0000011313922,0.0064372686,0.052376714,0.84594923,0.0028391134,0.000030195039,0.014877268],"study_design_scores_gemma":[0.0005861195,0.006258497,0.034735784,0.0009923944,0.0009271323,9.633279e-8,0.0019491191,0.0037128,0.94950986,0.0012030893,0.0000088031065,0.00011632444],"about_ca_topic_score_codex":0.0001629509,"about_ca_topic_score_gemma":0.00052791403,"teacher_disagreement_score":0.10356058,"about_ca_system_score_codex":0.000023357286,"about_ca_system_score_gemma":0.000035079018,"threshold_uncertainty_score":0.52029234},"labels":[],"label_agreement":null},{"id":"W4407884102","doi":"10.1007/s11483-025-09938-x","title":"Emulsification Properties and Interfacial Behavior of Okra Proteins","year":2025,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Materials science; Chemical engineering; Polymer science; Engineering","score_opus":0.045505587466232546,"score_gpt":0.22251142859888032,"score_spread":0.17700584113264778,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407884102","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99838555,0.00020241897,0.000011116457,0.0002313919,0.00010310138,0.00058615586,0.000035238176,0.000036668484,0.0004083508],"genre_scores_gemma":[0.9995979,0.000004961804,0.000043102955,0.000018293798,0.00007569837,0.00012235243,0.000008735971,5.1197406e-7,0.00012844203],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99942946,0.000033194265,0.0001710677,0.00016499503,0.000100220284,0.00010107501],"domain_scores_gemma":[0.9997674,0.000011180432,0.00007530048,0.000059129794,0.000067139576,0.000019811561],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006260962,0.0000832865,0.00012661456,0.000009625828,0.00007487159,0.000027150132,0.00014937582,0.000060211525,0.0000052267837],"category_scores_gemma":[0.000017304106,0.000031719203,0.00003690388,0.00018567398,0.000084770516,0.000068965965,0.00007931555,0.000055618766,0.0000053362746],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001708213,0.00008043736,0.0010742549,0.000026917749,0.000009687596,9.014376e-8,0.00007054825,1.088364e-7,0.93139213,0.0012892411,0.000012506575,0.06602699],"study_design_scores_gemma":[0.00009103706,0.00069836836,0.03476874,0.00008199586,0.000017573911,6.3226497e-7,0.00023299063,0.00001809317,0.96193117,0.0005906578,0.0014583064,0.00011043746],"about_ca_topic_score_codex":0.000093278795,"about_ca_topic_score_gemma":0.000058791873,"teacher_disagreement_score":0.06591656,"about_ca_system_score_codex":0.000011541487,"about_ca_system_score_gemma":0.000006145013,"threshold_uncertainty_score":0.12934716},"labels":[],"label_agreement":null},{"id":"W4408058803","doi":"10.1016/j.jafr.2025.101763","title":"Effect of mild fractionation conditions on the composition, interfacial and emulsifying properties of water-soluble fractions from faba bean flour","year":2025,"lang":"en","type":"article","venue":"Journal of Agriculture and Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"National Research Council Canada; Natural Sciences and Engineering Research Council of Canada; Ministry of Agriculture - Saskatchewan","keywords":"Fractionation; Composition (language); Chemistry; Food science; Chromatography","score_opus":0.05696783413178362,"score_gpt":0.3119521833632775,"score_spread":0.2549843492314939,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408058803","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9940982,0.0008973586,0.0000051884103,0.0041718795,0.0001415631,0.0003006605,0.00004166302,0.0000040914692,0.00033939278],"genre_scores_gemma":[0.99961805,0.000073064766,0.00000636358,0.000018632245,0.00018095854,0.000012530219,0.000012790473,5.5541193e-7,0.000077044104],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99864,0.0004460133,0.0003113127,0.00010521448,0.00037681573,0.00012064395],"domain_scores_gemma":[0.9987648,0.0005291852,0.00014566148,0.000037667094,0.00048340106,0.000039270348],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008789984,0.00008120369,0.00020279543,0.000054595203,0.0004041705,0.00006371785,0.00015161668,0.000093748145,0.000021737094],"category_scores_gemma":[0.00011382495,0.000020791138,0.00006960584,0.00020991794,0.00013067809,0.0001548142,0.00005207046,0.0003995424,0.0000012224803],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014416518,0.00008369012,0.00070618227,0.000037283433,0.000107473425,3.7041846e-7,0.00036305416,0.0000069988178,0.9957825,0.0002438372,0.0013659397,0.0011585212],"study_design_scores_gemma":[0.0002950646,0.0026566205,0.026536167,0.0005383631,0.00003577705,0.000011440444,0.0015868994,0.000012488116,0.9660913,0.0008838511,0.0012923405,0.000059706865],"about_ca_topic_score_codex":0.00015355674,"about_ca_topic_score_gemma":0.000089408946,"teacher_disagreement_score":0.029691203,"about_ca_system_score_codex":0.000026051952,"about_ca_system_score_gemma":0.00000871866,"threshold_uncertainty_score":0.31085938},"labels":[],"label_agreement":null},{"id":"W4408384966","doi":"10.1002/cjce.25660","title":"Optimization of ion exchange cryogel functionalization via the epoxy method for protein adsorption from ora‐pro‐nobis ( <scp> <i>Pereskia aculeata</i> </scp> )","year":2025,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Universidade Federal de Lavras; Fundação de Amparo à Pesquisa do Estado de Minas Gerais; Conselho Nacional de Desenvolvimento Científico e Tecnológico","keywords":"Surface modification; Adsorption; Chemistry; Organic chemistry","score_opus":0.017021436609532592,"score_gpt":0.2112778663429752,"score_spread":0.19425642973344262,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408384966","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6935503,0.002328029,0.29767781,0.0036402247,0.00093601324,0.0014702524,0.00016447638,0.00003898933,0.000193887],"genre_scores_gemma":[0.99542534,0.0000035624364,0.003733786,0.00010169851,0.0005420827,0.000053447802,0.000051374136,0.000003352898,0.00008534463],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99904764,0.00006849461,0.00037732258,0.00011955037,0.0001917526,0.00019523932],"domain_scores_gemma":[0.99902356,0.0003042061,0.00023397636,0.00007861946,0.000253847,0.00010578967],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006548734,0.00012210141,0.0001918881,0.000039026054,0.000110243185,0.00005660287,0.0003654293,0.00012982737,0.00002931485],"category_scores_gemma":[0.0005510367,0.000048003403,0.00011939325,0.00033864126,0.000036485868,0.0001109807,0.000021684069,0.00018584728,8.2218196e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010312425,0.000007750806,0.000036215137,0.000031000447,0.00005054896,4.5539812e-7,0.00009033978,0.033827107,0.96182317,0.00040566715,0.0006351202,0.0030823012],"study_design_scores_gemma":[0.0003981732,0.00013104777,0.0004996131,0.0003674965,0.00009639758,0.000021384545,0.0000991237,0.10801796,0.87310207,0.0014557566,0.015696213,0.00011477145],"about_ca_topic_score_codex":0.002273829,"about_ca_topic_score_gemma":0.0006351714,"teacher_disagreement_score":0.30187505,"about_ca_system_score_codex":0.0001376994,"about_ca_system_score_gemma":0.00008571871,"threshold_uncertainty_score":0.3437364},"labels":[],"label_agreement":null},{"id":"W4408418159","doi":"10.1002/sfp2.70005","title":"A Rapid High‐Throughput Method for Determining Albumin and Globulin Contents in Pea and Soybean Seeds","year":2025,"lang":"en","type":"article","venue":"Sustainable Food Proteins","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Micropharma (Canada); Saskatchewan Research Council (Canada)","funders":"National Research Council Canada; Ministry of Agriculture - Saskatchewan","keywords":"Globulin; Albumin; Biology; Biochemistry; Immunology","score_opus":0.02090651250693157,"score_gpt":0.2615332175791935,"score_spread":0.24062670507226194,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408418159","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9874983,0.0026826086,0.0011855201,0.0027374025,0.00010255718,0.0045766886,0.000043114655,0.00009391095,0.0010799178],"genre_scores_gemma":[0.9921149,0.000021975166,0.0044344487,0.000224499,0.0001022079,0.0009798612,0.000014366653,0.000003272841,0.0021044612],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99796414,0.00023126483,0.0003910883,0.00058997376,0.0001543132,0.00066922756],"domain_scores_gemma":[0.999223,0.00028636662,0.00012744861,0.00011345895,0.00015063387,0.00009906948],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001047105,0.00025204636,0.00042370803,0.00006936245,0.00034127437,0.00017148207,0.00025518503,0.00019861413,0.0000109210705],"category_scores_gemma":[0.00040236217,0.00012529257,0.000062927975,0.0004572141,0.000089022076,0.00022699824,0.00031215756,0.00016716236,0.0000010402646],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.001295444,0.0005520453,0.018268619,0.0030049286,0.00035934334,0.00013798646,0.0026165294,0.000011945232,0.11225691,0.0750293,0.00087422476,0.78559273],"study_design_scores_gemma":[0.015812676,0.02488423,0.10058827,0.0021677266,0.00028740274,0.00014437942,0.085716724,0.0039885235,0.24258126,0.17711647,0.34270525,0.004007099],"about_ca_topic_score_codex":0.0014736835,"about_ca_topic_score_gemma":0.0009927931,"teacher_disagreement_score":0.78158563,"about_ca_system_score_codex":0.0001054535,"about_ca_system_score_gemma":0.000040091636,"threshold_uncertainty_score":0.5109283},"labels":[],"label_agreement":null},{"id":"W4408515030","doi":"10.1016/j.seppur.2025.132578","title":"Enrichment and recovery of pea (Pisum sativum L.) proteins using foam fractionation for simultaneous enhancement of their functional properties","year":2025,"lang":"en","type":"article","venue":"Separation and Purification Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Pisum; Sativum; Foam fractionation; Fractionation; Chemistry; Chromatography; Chemical engineering; Botany; Biochemistry; Biology; Engineering","score_opus":0.03598848670704807,"score_gpt":0.2670981151013576,"score_spread":0.23110962839430954,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408515030","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97861856,0.0008910279,0.0174432,0.0016590871,0.00009469914,0.0011241215,0.00002287495,0.000034008925,0.00011242526],"genre_scores_gemma":[0.99870056,0.00007606326,0.0006790046,0.000021785036,0.000024036526,0.00021730263,0.000036135814,6.551636e-7,0.00024443056],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99930406,0.000036599726,0.0003034289,0.00018999663,0.00008403601,0.00008188446],"domain_scores_gemma":[0.99936795,0.000088501336,0.00024082228,0.000056383866,0.00023540134,0.000010934591],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020872644,0.00007739194,0.00013656152,0.000073128074,0.00013793095,0.000012422391,0.00005546288,0.00012731658,0.000012315381],"category_scores_gemma":[0.00010534716,0.000038634513,0.000022898403,0.00021702923,0.000091542235,0.00008297447,0.000024313622,0.00004406276,4.4730098e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000084496256,0.00006770805,0.0004190362,0.000053768697,0.000022529523,1.4005789e-8,0.00004737163,0.000037889273,0.93199104,0.007835691,0.00002887669,0.05941158],"study_design_scores_gemma":[0.00022414164,0.00047754278,0.0023257432,0.00006082113,0.000015191615,0.000002526903,0.0006024647,0.006429978,0.9755071,0.0063748905,0.007883615,0.00009602173],"about_ca_topic_score_codex":0.000029838238,"about_ca_topic_score_gemma":0.000032103577,"teacher_disagreement_score":0.05931556,"about_ca_system_score_codex":0.00003364425,"about_ca_system_score_gemma":0.000021642385,"threshold_uncertainty_score":0.15754698},"labels":[],"label_agreement":null},{"id":"W4408853845","doi":"10.1016/j.tifs.2025.104986","title":"Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":59,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"National Natural Science Foundation of China","keywords":"Covalent bond; Emulsion; Pectin; Chemistry; Polymer science; Organic chemistry; Biochemistry","score_opus":0.029887879358519196,"score_gpt":0.2791806336720388,"score_spread":0.24929275431351963,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408853845","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98155665,0.0020636816,0.000029321556,0.013462618,0.00028781826,0.0002934232,0.000034417277,0.00020264115,0.0020694549],"genre_scores_gemma":[0.9988154,0.00016732154,0.0004956391,0.000039190425,0.000055908695,0.00013078988,0.000020339068,0.0000017573005,0.0002736369],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9977591,0.00010614022,0.00048924563,0.0009012453,0.0003030157,0.0004412671],"domain_scores_gemma":[0.9991836,0.00011629816,0.00018085996,0.00033683848,0.00009640917,0.00008602429],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007211312,0.00023147359,0.0002988847,0.0011110131,0.00083185825,0.000105815074,0.0006770916,0.0003381473,0.000043325825],"category_scores_gemma":[0.00020283215,0.00011869133,0.00003990493,0.0069922563,0.001010891,0.0002615241,0.00027009472,0.0004682784,0.0000027533133],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000032393742,0.0001338769,0.029977994,0.000013900315,0.000013946956,0.0000013343579,0.0004057381,0.000013334004,0.20923921,0.047994837,0.00013185134,0.71204156],"study_design_scores_gemma":[0.00071377034,0.0005660787,0.94987816,0.00006854388,0.000024407973,0.000039103124,0.0038162463,0.0013189977,0.011937425,0.016449094,0.014740231,0.00044792058],"about_ca_topic_score_codex":0.000047333127,"about_ca_topic_score_gemma":0.0011337467,"teacher_disagreement_score":0.9199002,"about_ca_system_score_codex":0.00017375211,"about_ca_system_score_gemma":0.000033192347,"threshold_uncertainty_score":0.6398065},"labels":[],"label_agreement":null},{"id":"W4408926493","doi":"10.21203/rs.3.rs-6033072/v1","title":"Electrostatic Separator of Cannabis Trichomes: An Innovative Approach to Extraction","year":2025,"lang":"en","type":"preprint","venue":"Research Square","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Separator (oil production); Extraction (chemistry); Cannabis; Chromatography; Trichome; Materials science; Process engineering; Engineering; Chemistry; Physics; Psychology; Botany; Biology; Thermodynamics","score_opus":0.11316730749838379,"score_gpt":0.4238868938340693,"score_spread":0.3107195863356855,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408926493","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.979951,0.0004864399,0.00011866678,0.0008967606,0.0001856461,0.004226305,0.0008525513,0.000097716686,0.01318491],"genre_scores_gemma":[0.9951812,0.000030525393,0.0003910221,0.000039047343,0.00027390328,0.0012857269,0.00043627177,0.0000022075349,0.0023600932],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99577767,0.0011701523,0.00050424726,0.0007840207,0.0011584281,0.000605513],"domain_scores_gemma":[0.99715865,0.00025297515,0.0001870485,0.00029314213,0.0019197351,0.00018844778],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0024110568,0.000242212,0.00047928916,0.00023120437,0.00020985119,0.00013826399,0.0009169919,0.00037382767,0.000058022957],"category_scores_gemma":[0.000761284,0.00010404269,0.000098254786,0.0031491779,0.00008829012,0.000114729046,0.0006513174,0.0011549235,0.000021508133],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011645505,0.0035281861,0.0056822607,0.005539561,0.00042773248,0.00001896684,0.0077853044,0.0006890305,0.71613336,0.005263575,0.05273231,0.20103519],"study_design_scores_gemma":[0.00139113,0.018827742,0.2399304,0.005225522,0.00008243033,0.000027075139,0.03119962,0.0038838238,0.35297373,0.010044656,0.33249685,0.0039170156],"about_ca_topic_score_codex":0.002956115,"about_ca_topic_score_gemma":0.00053130876,"teacher_disagreement_score":0.36315963,"about_ca_system_score_codex":0.00036891148,"about_ca_system_score_gemma":0.00031308294,"threshold_uncertainty_score":0.50176316},"labels":[],"label_agreement":null},{"id":"W4408982413","doi":"10.1016/j.jfoodeng.2025.112592","title":"Advancing sustainable protein enrichment: Insights and pathways from integrated milling and tribo-electrostatic separation of yellow pea","year":2025,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McMaster University","funders":"National Institute of Food and Agriculture; Howard University","keywords":"Separation (statistics); Nanotechnology; Separation method; Chemical engineering; Materials science; Chemistry; Engineering; Chromatography; Computer science","score_opus":0.005316899470605145,"score_gpt":0.19222753264678472,"score_spread":0.18691063317617956,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408982413","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.993008,0.004751692,0.0018363179,0.00006993841,0.00005981847,0.00021468359,0.0000041094772,0.000012939014,0.000042465042],"genre_scores_gemma":[0.9989469,0.00007603449,0.00087855174,0.0000063612247,0.000057326357,0.0000056079616,0.0000029461423,0.0000010913079,0.000025161047],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99921805,0.000034531757,0.00036439416,0.000100064324,0.00012589344,0.00015706754],"domain_scores_gemma":[0.99950916,0.000104389735,0.00018109003,0.000027738932,0.00012723973,0.000050362043],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023962535,0.000103089886,0.00023712403,0.000057874953,0.000056410154,0.00004347782,0.00008214464,0.00005535297,0.0000021827593],"category_scores_gemma":[0.00014272961,0.000047141137,0.000036418318,0.00025329457,0.000011965046,0.00020038175,0.000028976012,0.00014887837,8.555898e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000028910737,0.000016112463,0.000104636616,0.0000746342,0.000044956076,0.0000056278004,0.0002871859,0.0004985026,0.9942448,0.0003856407,0.000009431593,0.004299527],"study_design_scores_gemma":[0.00084282225,0.0027975298,0.0035956881,0.0012679106,0.00006166262,0.000024367951,0.0031948844,0.011950631,0.9681192,0.0033535275,0.0044991896,0.00029260298],"about_ca_topic_score_codex":0.00004930423,"about_ca_topic_score_gemma":0.000023665043,"teacher_disagreement_score":0.02612565,"about_ca_system_score_codex":0.000057711546,"about_ca_system_score_gemma":0.00001971974,"threshold_uncertainty_score":0.19223598},"labels":[],"label_agreement":null},{"id":"W4409195548","doi":"10.1016/j.fbio.2025.106531","title":"Ultrasonic extraction of protein from whole navy bean flour: A comparative study on structure, functionality and amino acid profile","year":2025,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Navy; Ultrasonic sensor; Extraction (chemistry); Chemistry; Amino acid; Food science; Chromatography; Biochemistry; Acoustics; Physics; Geography","score_opus":0.04482357479818572,"score_gpt":0.28096362321975343,"score_spread":0.23614004842156772,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409195548","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99722207,0.00014861612,0.00001738724,0.0002248749,0.00023166368,0.0012496224,0.00044854687,0.000042609085,0.0004146044],"genre_scores_gemma":[0.9995772,5.906269e-7,0.000097193784,0.000035207948,0.000062075946,0.0000678767,0.000024244184,5.0976826e-7,0.00013508697],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.998451,0.0001813189,0.0002712015,0.00051814585,0.00038526705,0.00019309836],"domain_scores_gemma":[0.9994487,0.000112287846,0.00017475168,0.00011901532,0.00008994431,0.000055278106],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002718553,0.00015431568,0.00022925244,0.000025671725,0.00026530924,0.00006752353,0.00030482127,0.000075548356,0.000053940275],"category_scores_gemma":[0.00008296555,0.00006456887,0.00003973395,0.00053656206,0.00020547205,0.00017125283,0.00008396282,0.00014981026,0.000008409412],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000059099133,0.00024147927,0.008185087,0.000006693273,0.000017754886,3.5078858e-7,0.00022735634,0.0000011078829,0.9876149,0.00024050848,0.000042500997,0.0033631104],"study_design_scores_gemma":[0.00018797477,0.0022236365,0.5663556,0.00005993896,0.0000088225515,0.0000010821151,0.0018411253,0.000035511526,0.4276441,0.0009783655,0.00053998304,0.00012386152],"about_ca_topic_score_codex":0.0003210494,"about_ca_topic_score_gemma":0.0008490903,"teacher_disagreement_score":0.55997086,"about_ca_system_score_codex":0.000042665033,"about_ca_system_score_gemma":0.000023578823,"threshold_uncertainty_score":0.26330423},"labels":[],"label_agreement":null},{"id":"W4409295734","doi":"10.1002/sfp2.70007","title":"Sensory Assessment of Pressure‐Cooked and Pureed Pulses Reveals Similarities for Chickpea/Yellow Pea and Dry Bean/Faba Bean","year":2025,"lang":"en","type":"article","venue":"Sustainable Food Proteins","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"Agriculture and Agri-Food Canada","keywords":"Dry bean; Mung bean; Biology; Agronomy; Horticulture; Phaseolus","score_opus":0.016831667520914136,"score_gpt":0.2560102943743404,"score_spread":0.23917862685342628,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409295734","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97298294,0.007626736,0.000293756,0.0031540855,0.00014116155,0.008160832,0.00036596088,0.0001633606,0.007111144],"genre_scores_gemma":[0.98333263,0.00007159938,0.0009999943,0.000116740746,0.00014254526,0.0007167161,0.00003550231,0.0000046815617,0.014579599],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99777895,0.00023507867,0.00050167966,0.0005687476,0.00028977546,0.0006257797],"domain_scores_gemma":[0.9987842,0.00029006874,0.00023778823,0.00018627287,0.00038550465,0.000116181],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000997462,0.00030472325,0.00055848615,0.00006972976,0.00052133325,0.00016662365,0.0003103552,0.00023360048,0.000022969078],"category_scores_gemma":[0.00034601724,0.00015470626,0.00011692343,0.0002846133,0.00025537744,0.00026096523,0.00033071378,0.00019907227,2.5391407e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011754041,0.0013674353,0.06276528,0.021024456,0.0020417918,0.00005520914,0.0023139128,0.000092875416,0.64271605,0.19654542,0.0043411953,0.06556099],"study_design_scores_gemma":[0.006187444,0.020584155,0.20411193,0.0021090063,0.0009795678,0.00003454019,0.06477368,0.0016502276,0.19771898,0.14734341,0.3511571,0.003349957],"about_ca_topic_score_codex":0.00056078663,"about_ca_topic_score_gemma":0.00029461557,"teacher_disagreement_score":0.44499704,"about_ca_system_score_codex":0.00005532938,"about_ca_system_score_gemma":0.00007972262,"threshold_uncertainty_score":0.6308738},"labels":[],"label_agreement":null},{"id":"W4409534374","doi":"10.1016/j.lwt.2025.117756","title":"Wheat bran arabinoxylan and whey protein isolate conjugates: Synthesis, characterization, and applications in O/W emulsions","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"National Natural Science Foundation of China","keywords":"Arabinoxylan; Bran; Food science; Whey protein; Conjugate; Characterization (materials science); Protein isolate; Chemistry; Whey protein isolate; Chemical engineering; Materials science; Nanotechnology; Biochemistry; Organic chemistry; Polysaccharide; Mathematics; Engineering","score_opus":0.009091814360792675,"score_gpt":0.21113579381019792,"score_spread":0.20204397944940525,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409534374","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953006,0.00030278476,0.00007242488,0.0026428723,0.000023716537,0.0009272039,0.000044276883,0.000051242925,0.0006349138],"genre_scores_gemma":[0.99871516,0.00006304162,0.000024930121,0.000106228894,0.000042507596,0.0004351874,0.000026292888,7.4945706e-7,0.000585888],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99928665,0.00006887704,0.00018957148,0.0002509333,0.000058848138,0.00014511649],"domain_scores_gemma":[0.99974465,0.000070733506,0.000045720877,0.00006513943,0.000025133662,0.00004861154],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000081423364,0.00009744846,0.00014879293,0.000022522065,0.00017302242,0.00007461727,0.000113506554,0.000079745514,0.000024954996],"category_scores_gemma":[0.000044479737,0.00004217299,0.00001555241,0.000225456,0.000055082302,0.00009321985,0.00006332395,0.0000726059,0.0000073365386],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000006651778,0.000031419775,0.019790541,0.000027174568,0.0000050561857,3.9779835e-7,0.00006230341,1.2138925e-7,0.95392513,0.0019507501,0.000015874368,0.024184577],"study_design_scores_gemma":[0.00027596197,0.00011339019,0.82691014,0.00040179523,0.000017339014,0.000005990677,0.0004618377,0.00021441471,0.08964221,0.0029608742,0.078613795,0.00038222809],"about_ca_topic_score_codex":0.00019173216,"about_ca_topic_score_gemma":0.00051433535,"teacher_disagreement_score":0.8642829,"about_ca_system_score_codex":0.000012187377,"about_ca_system_score_gemma":0.000002126558,"threshold_uncertainty_score":0.17197646},"labels":[],"label_agreement":null},{"id":"W4409800057","doi":"10.1016/j.fbio.2025.106702","title":"Effect of the glycosylation of tilapia proteins on the simulated in vitro digestive properties in the elderly","year":2025,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"","keywords":"Glycosylation; In vitro; Tilapia; Chemistry; Biochemistry; Food science; Fish <Actinopterygii>; Biology; Fishery","score_opus":0.01941451258409292,"score_gpt":0.22524310504308126,"score_spread":0.20582859245898832,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409800057","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99566287,0.00008732666,6.539392e-7,0.001970083,0.00008061469,0.0016675739,0.000010207544,0.0000081880235,0.00051247247],"genre_scores_gemma":[0.99983126,0.0000012726834,0.0000014775214,0.00006477621,0.000010363968,0.00006217063,5.6415394e-7,3.507921e-7,0.000027747421],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99847126,0.00060837646,0.00023560387,0.00019137241,0.00032979972,0.00016357147],"domain_scores_gemma":[0.9991511,0.0005319054,0.00013006761,0.00013938844,0.00003910314,0.0000084202975],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012945263,0.00009697451,0.00013858824,0.000022484941,0.00012813938,0.000026801083,0.0008572986,0.00005610748,0.0000024866217],"category_scores_gemma":[0.000644351,0.00001985087,0.00005341073,0.001344275,0.0002731099,0.00006283577,0.00009193318,0.00014296014,0.0000013292155],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013475193,0.000069890404,0.0037542423,0.000018706995,0.0000023823836,1.7309424e-7,0.0003133976,0.00008629232,0.982874,0.00030729524,0.0000031748446,0.012435703],"study_design_scores_gemma":[0.000110478766,0.0022521804,0.09394302,0.00023002933,0.0000027643614,3.5671755e-7,0.00018558423,0.0006384293,0.9023382,0.00016491048,0.00008274878,0.00005131169],"about_ca_topic_score_codex":0.00041079294,"about_ca_topic_score_gemma":0.00037674108,"teacher_disagreement_score":0.09018878,"about_ca_system_score_codex":0.000027511305,"about_ca_system_score_gemma":0.000019788518,"threshold_uncertainty_score":0.15930884},"labels":[],"label_agreement":null},{"id":"W4410163043","doi":"10.1111/1541-4337.70185","title":"Extrusion of Oilseed‐Based Ingredients: Unlocking New Potential for Sustainable Protein Solutions","year":2025,"lang":"en","type":"review","venue":"Comprehensive Reviews in Food Science and Food Safety","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Extrusion; Food science; Food industry; Biotechnology; Biochemical engineering; Environmental science; Chemistry; Biology; Materials science; Engineering","score_opus":0.10171026902428483,"score_gpt":0.32082977642189464,"score_spread":0.21911950739760983,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410163043","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00020734553,0.98953784,0.00035008715,0.0001285752,0.00027987958,0.009005083,0.00013059181,0.000039799284,0.00032078553],"genre_scores_gemma":[0.0035234287,0.9945454,0.0005754118,0.00006419636,0.00022321276,0.00080016477,0.000073027935,0.0000056494823,0.00018949863],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9948444,0.00048162448,0.0017986286,0.0011887954,0.0006525509,0.0010340246],"domain_scores_gemma":[0.9969164,0.00044981675,0.001090624,0.0003788089,0.0009253315,0.00023902846],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0025300717,0.0006145735,0.0025031483,0.00031697287,0.00088169676,0.00014306803,0.001394875,0.000352164,0.000013633224],"category_scores_gemma":[0.0014563771,0.000282321,0.0006236371,0.0032518727,0.0005308141,0.0003720703,0.00093966426,0.0003940127,0.0000036917347],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000016145885,0.00007899181,0.0000012302148,0.01872804,0.000022675666,0.0000015449637,0.000024159495,0.0000042516494,0.0004689123,0.0018981139,0.00016279648,0.9785931],"study_design_scores_gemma":[0.00033291974,0.0013060737,0.00002075308,0.035320595,0.00012384423,0.000006932134,0.00016751615,0.000056452107,0.00005053253,0.0006584465,0.9614509,0.0005050776],"about_ca_topic_score_codex":0.00006831143,"about_ca_topic_score_gemma":0.000078549696,"teacher_disagreement_score":0.9780881,"about_ca_system_score_codex":0.0003574128,"about_ca_system_score_gemma":0.00093941065,"threshold_uncertainty_score":0.99996287},"labels":[],"label_agreement":null},{"id":"W4410413018","doi":"10.1002/cche.10889","title":"High‐ and Low‐Protein Pea Genotypes: A Comparative Study of the Physicochemical, Functional, and Quality Properties of Protein Isolates","year":2025,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; Research Manitoba; University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Ministry of Agriculture - Saskatchewan","keywords":"Pea protein; Vicilin; Protein quality; Legumin; Food science; Isoelectric point; Protein isolate; Chemistry; Biology; Biochemistry; Storage protein; Enzyme; Gene","score_opus":0.04855167095707997,"score_gpt":0.24489256837697082,"score_spread":0.19634089741989086,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410413018","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982066,0.0005366093,2.756431e-7,0.00011258695,0.000012099522,0.00067383796,0.000017334847,0.000015030147,0.00042563194],"genre_scores_gemma":[0.9994298,0.0000020018274,0.000004665596,0.000006616619,0.000044626282,0.000092325274,0.0000035521448,6.225592e-7,0.00041579586],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991619,0.000075558004,0.00027738497,0.00023827773,0.00014412236,0.00010276977],"domain_scores_gemma":[0.99955463,0.0000381478,0.00017183105,0.00010306273,0.000105145016,0.000027180791],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013109844,0.00012153095,0.0002718504,0.0000029999323,0.00010699071,0.000019167868,0.00016817419,0.00007116528,0.00001564087],"category_scores_gemma":[0.000047185076,0.000043514607,0.000036951915,0.00014506924,0.00024316515,0.000036865717,0.00018456623,0.00011287436,3.5014992e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000092485054,0.00024217957,0.0015493411,0.00030996604,0.000042256343,4.687152e-8,0.000275813,9.170643e-7,0.9971456,0.00005049062,0.000019707339,0.0002711757],"study_design_scores_gemma":[0.00024611858,0.00008952721,0.016044596,0.0002103632,0.000011689255,4.3971414e-7,0.002743896,0.000008687937,0.9803397,0.00019078348,0.000030326024,0.00008386675],"about_ca_topic_score_codex":0.0008954845,"about_ca_topic_score_gemma":0.00007878027,"teacher_disagreement_score":0.016805917,"about_ca_system_score_codex":0.000015401927,"about_ca_system_score_gemma":0.000016418986,"threshold_uncertainty_score":0.17744742},"labels":[],"label_agreement":null},{"id":"W4410575448","doi":"10.1002/jat.4811","title":"Toxicological Evaluation of the Sweet Protein Brazzein Derived From <scp> <i>Komagataella phaffii</i> </scp> for Use as a Sweetener in Foods and Beverages","year":2025,"lang":"en","type":"article","venue":"Journal of Applied Toxicology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Intertek (Canada)","funders":"","keywords":"Food science; Chemistry; Artificial Sweetener; Biotechnology; Biology; Sugar","score_opus":0.03790734305392426,"score_gpt":0.27440898750452486,"score_spread":0.2365016444506006,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410575448","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99586743,0.00034296076,0.000027669686,0.0010248948,0.00023135582,0.0017093503,0.0000281105,0.000009257288,0.0007589424],"genre_scores_gemma":[0.9983719,0.000017255694,0.0006720023,0.00053081545,0.00015325753,0.00017534354,0.000004728417,0.0000019389215,0.00007274512],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99789333,0.00042034668,0.0007379729,0.00028089862,0.00038799577,0.0002794807],"domain_scores_gemma":[0.9976496,0.0013039908,0.0006355655,0.00010375951,0.00023990242,0.00006718097],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017391837,0.00018040954,0.0005093601,0.000052774176,0.000112521215,0.00004982136,0.00046966018,0.0003397081,0.000025692201],"category_scores_gemma":[0.0009800018,0.000069554284,0.00013733342,0.00031678347,0.00016767705,0.0001018839,0.00018417445,0.0002786582,0.000001253489],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018148239,0.00020146626,0.0010859186,0.000012847081,0.00006628756,0.0000021027975,0.0001174978,0.00009076062,0.9820054,0.00094359246,0.00039975802,0.014892879],"study_design_scores_gemma":[0.0029511848,0.0016180304,0.13354716,0.00013178533,0.00014053765,0.000020137955,0.00071849726,0.00041203015,0.8261986,0.028609967,0.0055351937,0.00011690562],"about_ca_topic_score_codex":0.000046416713,"about_ca_topic_score_gemma":0.00048442007,"teacher_disagreement_score":0.15580682,"about_ca_system_score_codex":0.000099186465,"about_ca_system_score_gemma":0.00010545188,"threshold_uncertainty_score":0.28363416},"labels":[],"label_agreement":null},{"id":"W4410707556","doi":"10.1016/j.foodchem.2025.144901","title":"Water lentil (duckweed) protein purification by chemical (HCl) and electrochemical (Electrodialysis with bipolar membranes) acidification: Composition, structure and functional properties vs commercial protein isolates","year":2025,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; University of Manitoba","keywords":"Electrodialysis; Chemistry; Membrane; Composition (language); Electrochemistry; Chromatography; Chemical composition; Biochemistry; Organic chemistry; Electrode","score_opus":0.007368298088437961,"score_gpt":0.16759017814979996,"score_spread":0.160221880061362,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410707556","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9940513,0.0017898014,0.000029215309,0.0031998293,0.000013765308,0.0006949502,0.000059938317,0.000100022895,0.00006120683],"genre_scores_gemma":[0.9984033,0.000010520625,0.0000760792,0.00006284923,0.00019351866,0.0003080544,0.00066221895,0.0000039499437,0.0002794923],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99845016,0.000056079327,0.00031238928,0.0005954208,0.00024201814,0.00034391627],"domain_scores_gemma":[0.99949586,0.000018473886,0.00010100175,0.00013390271,0.00015341464,0.000097341544],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000115228504,0.00028532304,0.00028483648,0.000014001298,0.00033055767,0.00016680789,0.00020349976,0.0002497146,0.000077086836],"category_scores_gemma":[0.000020041183,0.0001234378,0.000047133013,0.00021567434,0.00021955822,0.00014450087,0.00008022102,0.00031358557,0.0000021791134],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00036622724,0.00008087846,0.0001754902,0.00020532096,0.00008327774,2.3908373e-7,0.000044546505,1.7471135e-7,0.9980518,0.000025273079,0.00011710657,0.00084962137],"study_design_scores_gemma":[0.0003222552,0.00015033937,0.00016450172,0.000080384154,0.00004389785,0.000030424311,0.000044399803,0.000025687581,0.9953647,0.00016823818,0.003331204,0.00027394888],"about_ca_topic_score_codex":0.000023090151,"about_ca_topic_score_gemma":0.0000075203325,"teacher_disagreement_score":0.004352046,"about_ca_system_score_codex":0.00006201619,"about_ca_system_score_gemma":0.000024017996,"threshold_uncertainty_score":0.50336474},"labels":[],"label_agreement":null},{"id":"W4410825812","doi":"10.1007/s00217-025-04734-w","title":"Recent trends in the modification of plant proteins by non-thermal techniques: impact on functional properties and their application in food systems","year":2025,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Biochemical engineering; Environmental science; Engineering; Biotechnology; Agricultural engineering; Biology","score_opus":0.08808871829673252,"score_gpt":0.2843094830427532,"score_spread":0.19622076474602068,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410825812","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9927437,0.0019237095,0.00001222681,0.0023648075,0.000011276513,0.0011304698,0.00006451599,0.00004324173,0.001706086],"genre_scores_gemma":[0.9993113,0.00016159094,0.0000029118319,0.000009335935,0.000022651631,0.00041230448,0.000035695437,0.000001598502,0.000042603588],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99865925,0.00040949072,0.00024220363,0.00028687812,0.00016776314,0.00023442524],"domain_scores_gemma":[0.99963063,0.00007171841,0.0000622003,0.00013717866,0.00007683348,0.000021417773],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014034561,0.00010797359,0.00014809973,0.00025195305,0.00011330375,0.000038247683,0.00031465126,0.00010025988,0.0000016523261],"category_scores_gemma":[0.000049444498,0.000035701407,0.000014943215,0.0011053443,0.00022733008,0.000039613184,0.000114361705,0.00035005438,0.0000014996649],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017173887,0.0002718546,0.0016463173,0.0000323664,0.00001782261,0.0000010094936,0.00014726841,0.000002926639,0.6255766,0.0024992889,0.00037146086,0.3692613],"study_design_scores_gemma":[0.0019588633,0.039268386,0.21866569,0.0013148022,0.0000075712355,0.0000783442,0.009979952,0.001852725,0.6484257,0.0040538614,0.073600166,0.0007939406],"about_ca_topic_score_codex":0.00013865197,"about_ca_topic_score_gemma":0.00019767138,"teacher_disagreement_score":0.36846736,"about_ca_system_score_codex":0.000049803915,"about_ca_system_score_gemma":0.000010903752,"threshold_uncertainty_score":0.15208316},"labels":[],"label_agreement":null},{"id":"W4410877914","doi":"10.1016/j.foodhyd.2025.111602","title":"Preparation of size-controllable microparticles from pulse protein coacervates from a protein-polysaccharide phase separation with high emulsifying performance","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs; Alberta Pulse Growers Commission","keywords":"Coacervate; Polysaccharide; Chromatography; Chemistry; Phase (matter); Emulsion; Chemical engineering; Biochemistry; Organic chemistry","score_opus":0.012762374924621853,"score_gpt":0.25988344460741125,"score_spread":0.2471210696827894,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410877914","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9944497,0.0003436438,0.000059786602,0.0003443859,0.00006927404,0.0040382524,0.0002688051,0.0001376454,0.00028854507],"genre_scores_gemma":[0.99674916,0.0000030858832,0.0007887461,0.00005186123,0.00015625522,0.0016146686,0.00009011613,0.0000039799947,0.0005421104],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979183,0.00016952558,0.0006233473,0.00055814383,0.00036954146,0.00036115194],"domain_scores_gemma":[0.99900645,0.00016139682,0.00037837386,0.00021298624,0.00016114414,0.00007966486],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025742326,0.00028863686,0.00048151216,0.000029896108,0.00029578563,0.00014045212,0.00037850745,0.00016299935,0.00017008164],"category_scores_gemma":[0.000090721216,0.0001357794,0.00008516829,0.00058141985,0.00008243791,0.0004569724,0.00009075319,0.00015088533,0.000025235462],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0015125514,0.00028077484,0.0019833674,0.00003618604,0.00012846789,0.000001142867,0.00016925676,0.00011076389,0.9925953,0.00009214221,0.000031743657,0.0030583148],"study_design_scores_gemma":[0.0020720453,0.0027063205,0.0030951037,0.00038688845,0.000054992874,5.695486e-7,0.00015988047,0.0024411578,0.9873051,0.0009648606,0.0005402289,0.0002728637],"about_ca_topic_score_codex":0.003297479,"about_ca_topic_score_gemma":0.0022256563,"teacher_disagreement_score":0.0052902,"about_ca_system_score_codex":0.00008300009,"about_ca_system_score_gemma":0.000057808065,"threshold_uncertainty_score":0.5536923},"labels":[],"label_agreement":null},{"id":"W4410893933","doi":"10.3390/foods14111952","title":"Assessment of pH-Induced Conformational Changes in Whey Protein Isolate–Dextran Conjugate Using Spectral Technology","year":2025,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Anhui Polytechnic University","keywords":"Conjugate; Dextran; Whey protein; Chemistry; Biophysics; Food science; Chemical engineering; Chromatography; Biology; Mathematics; Engineering","score_opus":0.03310805628977792,"score_gpt":0.2946290697533865,"score_spread":0.26152101346360856,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410893933","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9939958,0.000065139946,0.00003678083,0.0015629341,0.000120740966,0.0006649179,0.000020518419,0.000049297487,0.0034838966],"genre_scores_gemma":[0.9992577,0.0000023167813,0.0005159122,0.000041005467,0.000044729586,0.00006106068,0.000008582035,6.6335383e-7,0.00006805094],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990713,0.00006378391,0.00030446495,0.0001762765,0.00015099684,0.00023318076],"domain_scores_gemma":[0.99969965,0.000021570568,0.00012989921,0.000067930974,0.00005716686,0.00002380871],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002997309,0.000111450434,0.00022894607,0.000077223725,0.00006944566,0.000022147955,0.00025014527,0.00015691893,0.00008008936],"category_scores_gemma":[0.000023989069,0.0000515088,0.000038878083,0.00050702575,0.00005562227,0.00008368024,0.000073408606,0.00015821245,0.000002886431],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010181289,0.000047998954,0.004159902,0.000029097411,0.000014888795,0.0000016072452,0.000026473323,0.000007722938,0.97933507,0.012210466,0.0000036632657,0.0041529057],"study_design_scores_gemma":[0.000983012,0.0015790258,0.15560909,0.0005712701,0.000017127573,0.000017434333,0.0010210437,0.0059882537,0.82203877,0.008948626,0.002764554,0.00046178076],"about_ca_topic_score_codex":0.00024814438,"about_ca_topic_score_gemma":0.0013222054,"teacher_disagreement_score":0.1572963,"about_ca_system_score_codex":0.000070391296,"about_ca_system_score_gemma":0.000038726983,"threshold_uncertainty_score":0.21004678},"labels":[],"label_agreement":null},{"id":"W4410912980","doi":"10.1021/acsami.5c00132","title":"Interfacial Stabilization of Green and Food-Safe Emulsions through Complexation of Tannic Acid and Nanochitins","year":2025,"lang":"en","type":"article","venue":"ACS Applied Materials & Interfaces","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Natural Science Foundation of Hubei Province; Ministry of Forests, Lands and Natural Resource Operations; National Natural Science Foundation of China; Canada Excellence Research Chairs, Government of Canada; Canada Foundation for Innovation","keywords":"Tannic acid; Materials science; Chemical engineering; Nanotechnology; Organic chemistry; Chemistry","score_opus":0.023339545659275027,"score_gpt":0.24236274045859246,"score_spread":0.21902319479931742,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410912980","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978802,0.00028649584,0.00002802483,0.00019656551,0.00014217707,0.0004947576,0.00022263889,0.000026154485,0.00072294526],"genre_scores_gemma":[0.9996832,0.000053557946,0.000100523335,0.000027700562,0.00003338203,0.000033949276,0.000031652326,0.0000013190878,0.000034737423],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998997,0.00006874364,0.00046483835,0.00023398969,0.00011147445,0.00012400195],"domain_scores_gemma":[0.99949664,0.00007856291,0.0002718094,0.00007038377,0.00006614443,0.000016472834],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019891952,0.00013103613,0.0003206772,0.000019930916,0.00008249237,0.000039814277,0.00016705836,0.00009630033,0.00008761322],"category_scores_gemma":[0.00003258925,0.000062120744,0.000009783135,0.0001258768,0.00017026055,0.00009582367,0.00023198871,0.000035983787,0.0000018000197],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000068845955,0.00002974034,0.00033042414,0.0001081191,0.000022150914,2.955169e-8,0.00046094155,9.428892e-7,0.98673874,0.008010626,0.000020979107,0.0042084344],"study_design_scores_gemma":[0.00016753036,0.0002840385,0.006746449,0.00011274544,0.000016869591,8.5476984e-7,0.0007718389,8.968231e-7,0.98706114,0.0046214093,0.00012434357,0.00009189354],"about_ca_topic_score_codex":0.00043032021,"about_ca_topic_score_gemma":0.0004632639,"teacher_disagreement_score":0.006416025,"about_ca_system_score_codex":0.000011371782,"about_ca_system_score_gemma":0.0000055178903,"threshold_uncertainty_score":0.25332105},"labels":[],"label_agreement":null},{"id":"W4410954905","doi":"10.1080/01496395.2025.2512362","title":"Fractionation of pea flour components using continuous and discontinuous density gradient centrifugation","year":2025,"lang":"en","type":"article","venue":"Separation Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Fonds de recherche du Québec – Nature et technologies; Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Fractionation; Chromatography; Differential centrifugation; Centrifugation; Food science; Biochemistry","score_opus":0.02034494566699692,"score_gpt":0.2801701222282728,"score_spread":0.2598251765612759,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410954905","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99752426,0.00011278462,0.00039008437,0.0013027532,0.00014416463,0.00025418043,0.0000041199437,0.00003923697,0.00022842492],"genre_scores_gemma":[0.9997623,0.000012720686,0.00012872837,0.000031414715,0.000012957179,0.000006089659,0.0000049989785,2.3575662e-7,0.000040561445],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99923074,0.000025847026,0.00018801796,0.0002377911,0.00019085874,0.00012672003],"domain_scores_gemma":[0.9994568,0.000031016847,0.00013346809,0.000050251336,0.00030520058,0.000023265255],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000413577,0.00006238554,0.00012512345,0.00011226409,0.00032336253,0.000044487097,0.00011459581,0.00008027031,0.0000031751986],"category_scores_gemma":[0.00015531498,0.000031214942,0.000010140269,0.00087127474,0.00041632302,0.00023415251,0.00008374987,0.000058107493,0.0000011353417],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000007014742,0.000023796743,0.041004594,0.000003868627,0.0000030793312,3.4584852e-7,0.000033425666,0.0000031831428,0.9203422,0.00935443,0.000016854447,0.02920717],"study_design_scores_gemma":[0.0004969748,0.00033310385,0.5973237,0.00009957673,0.00002814027,0.000055060107,0.0017347073,0.013982345,0.36156136,0.018339481,0.005773154,0.00027239238],"about_ca_topic_score_codex":0.00016588705,"about_ca_topic_score_gemma":0.000121242876,"teacher_disagreement_score":0.55878085,"about_ca_system_score_codex":0.00004124045,"about_ca_system_score_gemma":0.000022350498,"threshold_uncertainty_score":0.24870758},"labels":[],"label_agreement":null},{"id":"W4411001776","doi":"10.1039/d4ra06899h","title":"On the stability of acid-soluble pea protein-stabilized beverage emulsions against salt addition and heat treatment","year":2025,"lang":"en","type":"article","venue":"RSC Advances","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; University of Saskatchewan","funders":"Canada Foundation for Innovation; Ministry of Agriculture - Saskatchewan","keywords":"Salt (chemistry); Pea protein; Chemistry; Heat stability; Emulsion; Food science; Chromatography; Chemical engineering; Organic chemistry; Materials science","score_opus":0.023674170478182873,"score_gpt":0.24881200257048627,"score_spread":0.2251378320923034,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411001776","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9915061,0.0017044186,0.000014454291,0.0015191967,0.00011180356,0.0012154575,0.0001309631,0.00004966103,0.0037479424],"genre_scores_gemma":[0.99909896,0.00020439434,0.00006364938,0.000078346624,0.00003886863,0.00029826505,0.00002813573,7.686508e-7,0.00018858864],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989054,0.00019901492,0.0002462726,0.0002973136,0.00017141366,0.00018054844],"domain_scores_gemma":[0.9993391,0.00035102546,0.0000776612,0.00013411349,0.00005723249,0.000040853494],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021952702,0.00014395089,0.00021721699,0.000010609063,0.00028965226,0.000028050245,0.00016116032,0.00005538271,0.00014080961],"category_scores_gemma":[0.00013834969,0.0000443279,0.00007425567,0.00019996996,0.00013985828,0.00015384945,0.000056957448,0.000071750546,0.0000042961733],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002061374,0.00040650676,0.0011574491,0.00006187452,0.000035630983,0.0000013928254,0.0002513918,0.00003110685,0.90354455,0.007022494,0.00017099154,0.0871105],"study_design_scores_gemma":[0.0009612006,0.002441658,0.007443344,0.00051200885,0.000026398959,0.0000016405802,0.0027805516,0.00027089083,0.9020755,0.035580248,0.04748987,0.0004166624],"about_ca_topic_score_codex":0.00012570941,"about_ca_topic_score_gemma":0.00069291785,"teacher_disagreement_score":0.08669384,"about_ca_system_score_codex":0.00007282379,"about_ca_system_score_gemma":0.000013074623,"threshold_uncertainty_score":0.22278003},"labels":[],"label_agreement":null},{"id":"W4411053331","doi":"10.1007/s00217-025-04779-x","title":"Enhancing the functional properties of hydrolyzed pea proteins using trypsin and Papain through Maillard conjugation with pea starch and other non-starch polysaccharides","year":2025,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Ministry of Agriculture - Saskatchewan","keywords":"Papain; Starch; Hydrolysis; Polysaccharide; Maillard reaction; Chemistry; Pea protein; Trypsin; Food science; Organic chemistry; Biochemistry; Enzyme","score_opus":0.07581271196362943,"score_gpt":0.27059641020710734,"score_spread":0.1947836982434779,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411053331","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99306345,0.0028161432,0.000074713804,0.0024553016,0.000017988717,0.00089809956,0.000012256799,0.000050677085,0.00061135297],"genre_scores_gemma":[0.999491,0.000067422254,0.0001915,0.000034067416,0.000056900062,0.000041485353,0.0000016587122,0.0000037907364,0.00011218943],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982729,0.00045530795,0.00024760168,0.0003767121,0.00029325296,0.00035423995],"domain_scores_gemma":[0.9994354,0.00013209925,0.000076693796,0.00012735289,0.00018984274,0.00003857362],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001448606,0.00013787182,0.00019907265,0.00010133075,0.0005746193,0.00009164164,0.00022763056,0.0000849624,0.0000087570825],"category_scores_gemma":[0.00016758958,0.000049850903,0.000015876643,0.000643136,0.0012174477,0.00009131011,0.00039907623,0.00037350025,0.0000016146945],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00030629546,0.00003957743,0.0055369157,0.000087683686,0.00006486495,0.0000036033468,0.0003356787,5.8220286e-7,0.9836378,0.0024443334,0.000010064749,0.0075325994],"study_design_scores_gemma":[0.0012893731,0.009698299,0.016400555,0.0009967338,0.000028881052,0.000121447105,0.009654131,0.00027932198,0.949774,0.005611118,0.0057476736,0.00039843912],"about_ca_topic_score_codex":0.00035622742,"about_ca_topic_score_gemma":0.0006426215,"teacher_disagreement_score":0.03386377,"about_ca_system_score_codex":0.000021421818,"about_ca_system_score_gemma":0.00003885862,"threshold_uncertainty_score":0.44857368},"labels":[],"label_agreement":null},{"id":"W4411177166","doi":"10.1016/j.foodhyd.2025.111631","title":"Structural and functional properties of isolated yellow field pea protein treated with different modification methods","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; Research Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs; Canada Foundation for Innovation; Government of Manitoba","keywords":"Field pea; Chemistry; Pea protein; Computational biology; Biochemistry; Biology","score_opus":0.038672516004904116,"score_gpt":0.24965996223276962,"score_spread":0.2109874462278655,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411177166","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99703413,0.00029258334,0.00033149793,0.0003561911,0.000041691754,0.0012257162,0.000010038307,0.00006671074,0.0006414428],"genre_scores_gemma":[0.99840057,0.0000023389673,0.00016909133,0.000025862093,0.000038297934,0.00029596835,0.000014616396,0.0000012295884,0.0010520305],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990227,0.00014699387,0.00024739554,0.00027194334,0.00015287376,0.0001580738],"domain_scores_gemma":[0.9996389,0.00004913153,0.00010591594,0.00008046387,0.000084613945,0.000040965],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012123094,0.00015762924,0.00023481165,0.000028150167,0.00014908232,0.000038100934,0.00012566178,0.0001130825,0.000028352024],"category_scores_gemma":[0.000026378744,0.000053779022,0.000045728444,0.00028822897,0.000070994414,0.00010030158,0.00005577985,0.00010261629,6.3249e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003551691,0.000040283914,0.0011791674,0.000055844797,0.00007789647,1.9050378e-7,0.00006579082,0.00001998806,0.9808022,0.00055086496,0.000024570272,0.016828032],"study_design_scores_gemma":[0.00046933384,0.0024384952,0.013691885,0.00021991506,0.00003688911,0.000004784127,0.00024190302,0.0048929458,0.9762138,0.0010031725,0.00056702126,0.00021981681],"about_ca_topic_score_codex":0.0001954923,"about_ca_topic_score_gemma":0.00021458826,"teacher_disagreement_score":0.016608216,"about_ca_system_score_codex":0.000025895888,"about_ca_system_score_gemma":0.000011490657,"threshold_uncertainty_score":0.21930449},"labels":[],"label_agreement":null},{"id":"W4411486948","doi":"10.1016/j.foodchem.2025.145227","title":"Elucidate the molecular mechanism of carboxymethyl cellulose stabilized myofibrillar protein: Effect of saccharide charge density","year":2025,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Education and Child Care","funders":"Earmarked Fund for China Agriculture Research System; Graduate Research and Innovation Projects of Jiangsu Province; Priority Academic Program Development of Jiangsu Higher Education Institutions; National Natural Science Foundation of China","keywords":"Carboxymethyl cellulose; Myofibril; Chemistry; Mechanism (biology); Cellulose; Biophysics; Biochemistry; Organic chemistry; Sodium; Biology","score_opus":0.006455475696467261,"score_gpt":0.20122854371181723,"score_spread":0.19477306801534996,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411486948","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99646425,0.0007611344,0.000023834637,0.00020235375,0.00007000394,0.00080835825,0.00006227469,0.000044853437,0.0015629223],"genre_scores_gemma":[0.99955493,0.000005783107,0.000026022137,0.000017551767,0.000048079175,0.00007929776,0.0000160426,0.0000018659392,0.00025045438],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985014,0.0001816331,0.00039526232,0.0003367891,0.00032771513,0.0002572048],"domain_scores_gemma":[0.9991394,0.00015753979,0.00026702645,0.00026944748,0.000113902446,0.000052669842],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006528548,0.00021299806,0.00044168733,0.0000071992295,0.00007573486,0.000016651067,0.0005600925,0.00019456365,0.00009484312],"category_scores_gemma":[0.00022250948,0.00007861738,0.00022407967,0.0003186187,0.000106347674,0.000029064795,0.00024073521,0.00015917429,0.000004226376],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008014384,0.000028836033,0.000077574856,0.00034590787,0.00007888598,0.0000019309966,0.000022421982,6.349764e-7,0.99783283,0.0008053041,0.000016601618,0.00070890534],"study_design_scores_gemma":[0.00023748698,0.0003214965,0.000032214626,0.0001170279,0.000038006026,0.0000024331578,0.000037268735,0.000031817686,0.9980428,0.00067427626,0.00033706965,0.00012806251],"about_ca_topic_score_codex":0.00011103989,"about_ca_topic_score_gemma":0.000008433982,"teacher_disagreement_score":0.0030906384,"about_ca_system_score_codex":0.000031358188,"about_ca_system_score_gemma":0.00002325795,"threshold_uncertainty_score":0.32059237},"labels":[],"label_agreement":null},{"id":"W4411534838","doi":"10.1039/9781837676699-00150","title":"Molecular Simulations of Food Biomolecules","year":2025,"lang":"en","type":"book-chapter","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"","keywords":"Molecular dynamics; Starch; Biomolecule; Chemistry; Whey protein; Denaturation (fissile materials); Food systems; Nanotechnology; Materials science; Chemical physics; Chemical engineering; Food science; Computational chemistry; Biology","score_opus":0.026637497881701045,"score_gpt":0.22560044836941598,"score_spread":0.19896295048771492,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411534838","genre_codex":"other","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0052768686,0.00082055427,0.00006158707,0.00025495302,0.000112059235,0.0004476035,0.0004471785,0.000074586176,0.9925046],"genre_scores_gemma":[0.77830297,0.000011174581,0.00008016247,0.00008595977,0.000060679497,0.000005309381,0.000118633936,0.0000011709035,0.22133395],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"not_applicable","domain_scores_codex":[0.9991034,0.000015891364,0.0003037394,0.00024886016,0.00021412499,0.00011397166],"domain_scores_gemma":[0.99950886,0.00009628403,0.00014866398,0.00010270453,0.00010685229,0.000036661942],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000053775897,0.00017681022,0.00026783103,0.00002503184,0.00004383184,0.000015708036,0.0002885671,0.00026605508,0.0008632337],"category_scores_gemma":[0.000022730848,0.00006341913,0.00018137602,0.000050655046,0.000053478034,0.000018936582,0.00011776068,0.00009165374,0.00002994012],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000005135273,0.000021711156,0.000005170502,0.00004093883,0.00013243889,0.000003571437,0.0000048939446,0.00001410281,0.22032088,0.7537183,0.0008936082,0.024839245],"study_design_scores_gemma":[0.00019917589,0.001205194,0.00005703043,0.0006407536,0.0001343815,0.0000049565724,0.000021543774,0.00015578493,0.18069495,0.14090791,0.6750175,0.0009608433],"about_ca_topic_score_codex":0.000038127826,"about_ca_topic_score_gemma":0.00022137065,"teacher_disagreement_score":0.7730261,"about_ca_system_score_codex":0.00001606938,"about_ca_system_score_gemma":0.000012425595,"threshold_uncertainty_score":0.94518036},"labels":[],"label_agreement":null},{"id":"W4411568563","doi":"10.1039/9781837676699-00377","title":"Soft Matter Structuring in Plant-based Meat Analogues","year":2025,"lang":"en","type":"book-chapter","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"","keywords":"Structuring; Soft matter; Environmental science; Computer science; Chemistry; Business; Organic chemistry","score_opus":0.027150028786567377,"score_gpt":0.20819899849597698,"score_spread":0.1810489697094096,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411568563","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0061199036,0.0003888591,0.0000067276333,0.00092632824,0.00035968833,0.0005682122,0.00039867737,0.00013791863,0.9910937],"genre_scores_gemma":[0.3107276,0.000013056,0.00008956693,0.0010545041,0.0003739715,0.000021655509,0.00054118567,0.0000028628933,0.68717563],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99873143,0.00002613564,0.00034357278,0.00042655953,0.00023002681,0.00024225243],"domain_scores_gemma":[0.99958646,0.00012924937,0.00010616189,0.000100701305,0.000026479283,0.00005093015],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0001110468,0.00028106457,0.00037335636,0.00004830543,0.000060298487,0.000058917245,0.000394862,0.0003853871,0.0039486764],"category_scores_gemma":[0.00000815875,0.00009676324,0.00012873898,0.00003860833,0.00004084693,0.000040230734,0.000108866734,0.00027065273,0.00031343242],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005454845,0.00020781207,0.058004793,0.0017188928,0.0006885669,0.00079717423,0.00017875437,0.00013986969,0.07498683,0.26054913,0.21642013,0.38576257],"study_design_scores_gemma":[0.0005033065,0.00031517967,0.017664116,0.002260806,0.000057085348,0.000022850585,0.00006691527,0.00016291479,0.008921882,0.02086783,0.94711566,0.002041444],"about_ca_topic_score_codex":0.00053186284,"about_ca_topic_score_gemma":0.0067376145,"teacher_disagreement_score":0.73069555,"about_ca_system_score_codex":0.000051042385,"about_ca_system_score_gemma":0.000013056171,"threshold_uncertainty_score":0.99696183},"labels":[],"label_agreement":null},{"id":"W4411842414","doi":"10.1016/j.fbio.2025.107162","title":"Effect of NaCl on gel mechanical behavior of bovine serum albumin–soy protein blends","year":2025,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"National Key Research and Development Program of China","keywords":"Bovine serum albumin; Soy protein; Chemistry; Egg albumin; Albumin; Serum albumin; Food science; Chromatography; Biochemistry","score_opus":0.013471304932257979,"score_gpt":0.25032258231212884,"score_spread":0.23685127737987086,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411842414","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970839,0.00008050399,0.000006695905,0.00043436032,0.00028549097,0.0009836459,0.00010828542,0.0000479985,0.00096910546],"genre_scores_gemma":[0.9993684,0.000001909352,0.000051713283,0.00004370879,0.000042669046,0.00011747203,0.0000033596152,9.2709973e-7,0.0003697864],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998117,0.00020777583,0.00039887946,0.0004539833,0.0004973687,0.00032496438],"domain_scores_gemma":[0.9992726,0.00017966835,0.00020282104,0.00018966393,0.00007973765,0.00007550527],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009694779,0.00018364264,0.000347764,0.00004493655,0.00012043587,0.000022049157,0.00085090316,0.0001450828,0.00005546455],"category_scores_gemma":[0.00028550197,0.000068602996,0.00013809705,0.0009550653,0.00022219619,0.00008586495,0.00023556051,0.00013720007,0.000012720459],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008847179,0.00012813078,0.0009492476,0.000055302575,0.000006093932,0.0000012745645,0.000008418016,2.9411015e-7,0.9628459,0.0019153364,0.000035888155,0.033965617],"study_design_scores_gemma":[0.00018016218,0.0116679445,0.0066082766,0.00020056647,0.0000153315,0.0000022221877,0.000027593645,0.000028777447,0.98041165,0.00012370793,0.0006093984,0.00012439783],"about_ca_topic_score_codex":0.00009289107,"about_ca_topic_score_gemma":0.00009401516,"teacher_disagreement_score":0.03384122,"about_ca_system_score_codex":0.00003343958,"about_ca_system_score_gemma":0.000031068426,"threshold_uncertainty_score":0.2797549},"labels":[],"label_agreement":null},{"id":"W4411988382","doi":"10.1111/1750-3841.70362","title":"Developing Protein‐Enriched Wholegrain Bread With Different Plant Protein Isolates","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Mitacs","keywords":"Food science; Emulsion; Chemistry; Soy protein; Pea protein; Protein isolate; High protein; Plant protein; Protein quality; Biochemistry","score_opus":0.02734258549042956,"score_gpt":0.23937252973857234,"score_spread":0.21202994424814278,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411988382","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9946864,0.00029090722,0.00040580131,0.0033996857,0.00017108742,0.00063710596,0.0000068132667,0.000029071201,0.00037307382],"genre_scores_gemma":[0.9987142,0.0000034557524,0.0008548914,0.00010690968,0.00011897272,0.000029846775,7.5613207e-7,0.0000010523696,0.00016991627],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99785954,0.00010265171,0.00054534216,0.00031226286,0.0007257737,0.00045440422],"domain_scores_gemma":[0.9987541,0.00007267965,0.00049969385,0.000102628466,0.0004219825,0.00014892385],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001195311,0.00020575422,0.00034681382,0.00010676468,0.00043258688,0.00027450864,0.0011327114,0.00007289088,0.000011575604],"category_scores_gemma":[0.000241643,0.00006500914,0.00008609116,0.0012572411,0.00028863526,0.0004411863,0.00015818588,0.0003247201,0.0000037463499],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000088180735,0.00006829361,0.0009342668,0.000020315956,0.000025149522,0.000011919732,0.000085229876,0.0000027420738,0.98605484,0.0049016643,0.000029176475,0.0077782227],"study_design_scores_gemma":[0.0006681523,0.004503647,0.045434892,0.0018651325,0.00002204589,0.00028940465,0.0007948053,0.000092128066,0.93506837,0.007368106,0.0033927648,0.00050055876],"about_ca_topic_score_codex":0.000027289205,"about_ca_topic_score_gemma":0.00020879997,"teacher_disagreement_score":0.050986476,"about_ca_system_score_codex":0.0001793217,"about_ca_system_score_gemma":0.00024996448,"threshold_uncertainty_score":0.3327152},"labels":[],"label_agreement":null},{"id":"W4412234727","doi":"","title":"Gelling properties of pea protein isolate in combination with protein from wild harvested Ulva sp.","year":2023,"lang":"en","type":"article","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian Intensive Care Foundation","funders":"","keywords":"Pea protein; Botany; Biology; Chemistry; Horticulture; Food science","score_opus":0.04058541034812239,"score_gpt":0.20283994345434597,"score_spread":0.1622545331062236,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412234727","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964419,0.000111666115,0.000017915416,0.0007623237,0.000028560173,0.001897613,0.000010601282,0.00019290937,0.0005365242],"genre_scores_gemma":[0.99808407,0.000004003755,0.00016632784,0.000014525371,0.00004749801,0.00026054753,0.000027628372,0.0000022002416,0.0013932285],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986262,0.00014125388,0.0003524418,0.00030697376,0.00031773633,0.00025544508],"domain_scores_gemma":[0.9996087,0.000026398411,0.0001508219,0.00008574719,0.00008487055,0.000043488286],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037442186,0.00014852911,0.00023545221,0.00003553915,0.0000758312,0.000059722748,0.00026145618,0.00009854971,0.000045353932],"category_scores_gemma":[0.000038178685,0.000049792736,0.000036857175,0.00069769676,0.00006375639,0.00030461364,0.00007069284,0.00012671783,0.000054459673],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008626285,0.000080400336,0.0016281602,0.000034580014,0.000010766305,0.000004391852,0.00017476593,0.000031709846,0.99466234,0.00037171933,0.00001731017,0.002897612],"study_design_scores_gemma":[0.000698318,0.0011226331,0.038076423,0.0012846991,0.000006024254,0.0000016848061,0.001296188,0.0040508956,0.9496973,0.0025632663,0.0007911504,0.00041137726],"about_ca_topic_score_codex":0.006960002,"about_ca_topic_score_gemma":0.005648938,"teacher_disagreement_score":0.04496498,"about_ca_system_score_codex":0.000028163433,"about_ca_system_score_gemma":0.000012576277,"threshold_uncertainty_score":0.99965274},"labels":[],"label_agreement":null},{"id":"W4412427016","doi":"10.1016/j.foodhyd.2025.111743","title":"Standardized analytical method for authentication of chickpea protein concentrates using targeted proteomics and high-resolution mass spectrometry","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Fondations communautaires du Canada; Universidade de São Paulo","keywords":"Mass spectrometry; Proteomics; Chromatography; Chemistry; Authentication (law); Resolution (logic); Computational biology; Analytical Chemistry (journal); Computer science; Biology; Biochemistry; Artificial intelligence; Computer security","score_opus":0.02015569077504177,"score_gpt":0.277570147764441,"score_spread":0.25741445698939924,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412427016","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.89955455,0.00021181989,0.09555424,0.00038001605,0.00008284857,0.0038255185,0.0002233589,0.000056126013,0.000111523535],"genre_scores_gemma":[0.9312228,0.0000024970109,0.06822501,0.000015755137,0.00007297508,0.0003018603,0.000036961002,0.0000021171015,0.000119997814],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99846345,0.00017828844,0.00045140533,0.00037540175,0.00022741522,0.0003040315],"domain_scores_gemma":[0.9993359,0.00013772644,0.00021418833,0.00009641216,0.00014851484,0.000067274115],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000759965,0.00017201954,0.00039581643,0.000054177373,0.00019729015,0.00006115816,0.00019385223,0.00017383884,0.000020362382],"category_scores_gemma":[0.00022558263,0.00008541344,0.000105904546,0.0006017216,0.00009621169,0.000099615194,0.00006126577,0.0001066312,5.787194e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00023066218,0.000052702777,0.00027707423,0.00008808907,0.000093750394,1.4927163e-7,0.00002762997,0.00003112709,0.9857255,0.012494494,0.0000137272145,0.0009650591],"study_design_scores_gemma":[0.0010863695,0.0012440879,0.0020131443,0.00016420694,0.00010075949,0.0000019636082,0.00016268293,0.058530413,0.91785264,0.018086635,0.00051338196,0.00024370156],"about_ca_topic_score_codex":0.00010777105,"about_ca_topic_score_gemma":0.000036589052,"teacher_disagreement_score":0.06787288,"about_ca_system_score_codex":0.00011801087,"about_ca_system_score_gemma":0.00005147384,"threshold_uncertainty_score":0.3483059},"labels":[],"label_agreement":null},{"id":"W4412429057","doi":"10.1016/j.foodhyd.2025.111748","title":"Mechanisms underlying the regulation of oil/water interface behavior by interfacial distribution of myofibrillar proteins and chitosan","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Education and Child Care","funders":"Earmarked Fund for China Agriculture Research System; Priority Academic Program Development of Jiangsu Higher Education Institutions; National Natural Science Foundation of China","keywords":"Chitosan; Myofibril; Chemistry; Chemical engineering; Distribution (mathematics); Biophysics; Food science; Cell biology; Biochemistry; Biology; Engineering","score_opus":0.017227013535489773,"score_gpt":0.2413836291748958,"score_spread":0.22415661563940603,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412429057","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973108,0.00016089035,0.0007126986,0.00040613813,0.000121231154,0.0007945015,0.0001359258,0.00003007867,0.00032771227],"genre_scores_gemma":[0.99955827,0.0000040949585,0.00002741578,0.000009147736,0.000014300359,0.00015331556,0.000059526134,0.0000012076184,0.00017272728],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99894404,0.00010568202,0.0003595914,0.0002187945,0.0001966137,0.00017527107],"domain_scores_gemma":[0.9996625,0.00003647199,0.00013822608,0.00009372434,0.000041149804,0.000027925296],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022475902,0.0001309154,0.00021766583,0.000013724911,0.00016460592,0.00003365059,0.00022778792,0.0001228007,0.00001744244],"category_scores_gemma":[0.000024020925,0.000046797486,0.0000677251,0.00020337787,0.000106287865,0.00008731765,0.00016441097,0.00008110333,0.0000011475137],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000037945963,0.000041368905,0.00016337002,0.000032827378,0.000023405317,4.0338435e-8,0.00010545987,0.0000049825444,0.9884071,0.00088553724,0.000032340347,0.010265654],"study_design_scores_gemma":[0.00016413549,0.00078935386,0.008717296,0.00010460311,0.000028275706,0.0000022553359,0.0002675528,0.00007300328,0.987523,0.0010440402,0.0011883818,0.00009809988],"about_ca_topic_score_codex":0.00012990538,"about_ca_topic_score_gemma":0.00010072006,"teacher_disagreement_score":0.010167554,"about_ca_system_score_codex":0.000024860747,"about_ca_system_score_gemma":0.00000716011,"threshold_uncertainty_score":0.19083461},"labels":[],"label_agreement":null},{"id":"W4412496673","doi":"10.1016/j.foodchem.2025.145553","title":"Evaluating the effect of plant protein functionalities on the performance of high-protein plant-based cheese","year":2025,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Government of Saskatchewan; Natural Sciences and Engineering Research Council of Canada; National Research Council; Canadian Institutes of Health Research; National Research Council Canada; Canada Foundation for Innovation; University of Saskatchewan","keywords":"Plant protein; Chemistry; Food science","score_opus":0.02979079255663541,"score_gpt":0.23971615031776466,"score_spread":0.20992535776112925,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412496673","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99733084,0.00011292889,2.3670161e-7,0.0006487667,0.000051326115,0.00070854434,0.0002603543,0.000025909774,0.00086111185],"genre_scores_gemma":[0.99893,4.693293e-7,0.000006802131,0.000027004964,0.0001051989,0.00038111387,0.000041899704,0.0000010102053,0.000506499],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988087,0.0001601232,0.000278515,0.00019010213,0.00039570875,0.00016689641],"domain_scores_gemma":[0.9991057,0.00044027506,0.00021235693,0.00017174946,0.00005155845,0.000018389921],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008962946,0.00014591537,0.0002025655,0.0000050343733,0.00017944226,0.000016825128,0.00044763822,0.00009439738,0.000132793],"category_scores_gemma":[0.0002403764,0.000040822724,0.00008964956,0.00017619944,0.00013029455,0.000020655405,0.00006717538,0.00018571784,0.0000036056088],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00033917144,0.000024197892,0.00026626285,0.00033261735,0.000036862242,1.5646776e-7,0.00001156737,0.00006346419,0.9976314,0.00017911504,0.0000882304,0.0010269855],"study_design_scores_gemma":[0.00020481953,0.0016777202,0.0013193038,0.000549162,0.000011897961,7.671429e-7,0.000080247875,0.00034092262,0.9954825,0.00006683658,0.00018924169,0.00007659981],"about_ca_topic_score_codex":0.00007908045,"about_ca_topic_score_gemma":0.000008782703,"teacher_disagreement_score":0.0021488885,"about_ca_system_score_codex":0.000027842621,"about_ca_system_score_gemma":0.000028370334,"threshold_uncertainty_score":0.16647024},"labels":[],"label_agreement":null},{"id":"W4412564466","doi":"10.1016/j.crfs.2025.101152","title":"Industrial-scale fractionation of fava bean, chickpea, and red lentil: A comparative analysis of composition, antinutrients, nutrition, structure, and functionality","year":2025,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Université de Sherbrooke","funders":"Innovate UK; Biotechnology and Biological Sciences Research Council","keywords":"Composition (language); Fractionation; Food science; Agronomy; Chemistry; Biology; Art; Chromatography","score_opus":0.1902578662671716,"score_gpt":0.3997059215929737,"score_spread":0.2094480553258021,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412564466","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972942,0.0010114452,0.000022757362,0.00040286468,0.00013705282,0.00057936466,0.0002940005,0.000007627219,0.00025072196],"genre_scores_gemma":[0.9997407,0.00009071463,0.00003061255,0.0000033009148,0.000026850495,0.000027312502,0.00007300425,2.5114446e-7,0.0000072045386],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99773026,0.00033604662,0.0004228236,0.00042757043,0.0008544888,0.00022882597],"domain_scores_gemma":[0.9985377,0.0003301693,0.0001681147,0.000094491,0.0007962129,0.00007328248],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001980163,0.00008870188,0.00029339982,0.00042629018,0.00036119125,0.00008017668,0.00028081113,0.000066279805,0.000020378677],"category_scores_gemma":[0.00015312506,0.000047239315,0.000040490206,0.0058995085,0.0010882883,0.00030760418,0.0001998338,0.00026339566,1.6843407e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00025617934,0.0011079456,0.4794122,0.00018700372,0.00015236896,2.6997566e-7,0.00040182003,0.000046749483,0.48110807,0.007101383,0.00076931354,0.029456716],"study_design_scores_gemma":[0.00049778895,0.0003335729,0.9292258,0.0002804185,0.000029268394,8.928208e-7,0.0006369827,0.0008646736,0.06143723,0.004525102,0.002061397,0.00010684626],"about_ca_topic_score_codex":0.00024462605,"about_ca_topic_score_gemma":0.0003745063,"teacher_disagreement_score":0.44981363,"about_ca_system_score_codex":0.00007621899,"about_ca_system_score_gemma":0.000064257474,"threshold_uncertainty_score":0.40098435},"labels":[],"label_agreement":null},{"id":"W4412784194","doi":"10.1021/acsfoodscitech.5c00424","title":"Curcumin Interaction with Pea Albumin, Glutelin, and Globulin Protein Fractions: Impact on Physicochemical Properties, Microstructure, and <i>In Vitro</i> Gastric Digestion","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada; University of Ottawa","keywords":"Glutelin; Curcumin; Globulin; Albumin; Chemistry; In vitro; Food science; Gliadin; Digestion (alchemy); Prolamin; Biochemistry; Chromatography; Biology; Storage protein; Immunology; Gluten","score_opus":0.01116080477164319,"score_gpt":0.23532758577378443,"score_spread":0.22416678100214124,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412784194","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9962271,0.000541196,0.000035335674,0.0021445907,0.000066036024,0.00077153376,0.000013190232,0.00012272762,0.00007828824],"genre_scores_gemma":[0.9995724,0.000017854512,0.00012000346,0.00008298006,0.000036894493,0.00013516378,0.0000058749206,0.0000015900306,0.000027254124],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99842304,0.00004059468,0.00024176935,0.000658905,0.00022544496,0.00041026785],"domain_scores_gemma":[0.99951154,0.0000417799,0.00013048432,0.00014899604,0.0001044496,0.00006274868],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025072033,0.00022033465,0.00024252888,0.00024586677,0.00030422286,0.00012785083,0.00037004336,0.0001970882,0.0000021112687],"category_scores_gemma":[0.00018966194,0.000089668225,0.00002391408,0.0024040674,0.00083345966,0.00035427726,0.00018955534,0.00041208824,0.0000033639217],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022432276,0.00006734904,0.001605195,0.000008686517,0.000006634242,0.0000018169953,0.000022637376,0.0000070269384,0.9513862,0.00013281118,0.000013471091,0.046523854],"study_design_scores_gemma":[0.00027125273,0.0012638746,0.008962327,0.00020768582,0.0000065874806,0.00011507878,0.0004291499,0.000117217875,0.9868074,0.000988745,0.0006334297,0.00019726116],"about_ca_topic_score_codex":0.00017354118,"about_ca_topic_score_gemma":0.00008973961,"teacher_disagreement_score":0.046326593,"about_ca_system_score_codex":0.00018903255,"about_ca_system_score_gemma":0.000059661154,"threshold_uncertainty_score":0.3656564},"labels":[],"label_agreement":null},{"id":"W4412846198","doi":"10.1002/fci2.70013","title":"Plant Protein‐Dietary Polyphenol Interactions: Implications for Protein Structural and Functional Properties and Digestibility","year":2025,"lang":"en","type":"article","venue":"Food Chemistry International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Carleton University","funders":"","keywords":"Protein digestibility; Polyphenol; Dietary protein; Food science; Chemistry; Biochemistry; Biology; Animal science","score_opus":0.05250098150423545,"score_gpt":0.24953653187030791,"score_spread":0.19703555036607245,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412846198","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9912919,0.0002561622,0.000030698364,0.0059370524,0.00013232297,0.0008187159,0.0006574698,0.00006486904,0.0008108418],"genre_scores_gemma":[0.99707407,0.0000020026632,0.00016910804,0.00005447028,0.00025710743,0.000805184,0.00026049864,0.000001205412,0.0013763834],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991293,0.000016094684,0.00024212594,0.00035609477,0.00011243826,0.00014394856],"domain_scores_gemma":[0.9995975,0.000050421848,0.00008939364,0.00007011058,0.00014145779,0.000051143255],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008792865,0.00013798,0.000116812414,0.000011049334,0.00024578843,0.00010611778,0.00016469615,0.0000723241,0.00006744132],"category_scores_gemma":[0.0001453684,0.00006727202,0.000044954977,0.000060832812,0.0001014346,0.00015003824,0.00012232992,0.00011718875,9.770525e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010968767,0.000034532863,0.0026813492,0.00006750733,0.00007304076,9.980266e-8,0.00001938042,0.000001069027,0.9901925,0.0012000776,0.00014234484,0.005478434],"study_design_scores_gemma":[0.000646486,0.00026029514,0.12675233,0.0003520756,0.000027677708,0.0000791737,0.0003629126,0.0006640763,0.83686686,0.016750963,0.016802888,0.0004342439],"about_ca_topic_score_codex":0.000047893314,"about_ca_topic_score_gemma":0.000075301396,"teacher_disagreement_score":0.1533256,"about_ca_system_score_codex":0.00006354419,"about_ca_system_score_gemma":0.00002332573,"threshold_uncertainty_score":0.27432734},"labels":[],"label_agreement":null},{"id":"W4412902503","doi":"10.3390/molecules30153260","title":"From Nutrition to Innovation: Biomedical Applications of Egg Components","year":2025,"lang":"en","type":"review","venue":"Molecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Egg Farmers of Canada; Research Manitoba","keywords":"Drug delivery; Eggshell membrane; Biomaterial; Egg white; Tissue engineering; Biocompatibility; Regenerative medicine; Scaffold; Yolk; Nanotechnology; Biopharmaceutical; Biomedical engineering; Eggshell; Biotechnology; Biology; Materials science; Stem cell; Cell biology; Medicine; Food science; Ecology","score_opus":0.05857991490570091,"score_gpt":0.31902313279032835,"score_spread":0.26044321788462743,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412902503","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00017065533,0.9952817,0.00048891146,0.00025922124,0.00014176618,0.0018431759,0.0013441475,0.000051273204,0.00041914903],"genre_scores_gemma":[0.0004587302,0.98849255,0.0009566141,0.00009927047,0.0007836016,0.0023053973,0.0066755,0.000002243216,0.00022606578],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9986168,0.00010865175,0.00058798766,0.0003166808,0.00024579396,0.00012405576],"domain_scores_gemma":[0.99932337,0.00017040267,0.00023670285,0.00012100382,0.00010295082,0.00004555287],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000112330184,0.00017047106,0.0006494828,0.000078990925,0.000059277463,0.000023574985,0.0004916496,0.00023283629,0.00007330269],"category_scores_gemma":[0.000053654774,0.00006815945,0.00013783865,0.0015898185,0.0000423419,0.00001739138,0.00015146093,0.00010983849,0.000091120826],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000013384251,0.000121596575,5.2315465e-7,0.0017940509,0.000029310475,7.5148193e-7,0.0000041959543,1.27373765e-8,0.0026971067,0.00051307457,0.0015889629,0.99324906],"study_design_scores_gemma":[0.000030681917,0.000046079385,0.000011219658,0.006117979,0.000044539447,9.7911e-7,0.000011042145,3.68559e-7,0.00012731366,0.00043494522,0.9930514,0.0001234541],"about_ca_topic_score_codex":0.000170121,"about_ca_topic_score_gemma":0.000008598655,"teacher_disagreement_score":0.9931256,"about_ca_system_score_codex":0.00003636908,"about_ca_system_score_gemma":0.000022791815,"threshold_uncertainty_score":0.27794617},"labels":[],"label_agreement":null},{"id":"W4412956389","doi":"10.1021/acsfoodscitech.5c00603","title":"Canola Proteins at the Air–Water Interface","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Canada Foundation for Innovation","keywords":"Canola; Interface (matter); Air water; Environmental science; Biology; Engineering; Agronomy; Chemical engineering; Mechanics; Physics; Pulmonary surfactant","score_opus":0.015105115105212195,"score_gpt":0.24034435428133144,"score_spread":0.22523923917611924,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412956389","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.95866597,0.0004498715,0.000027514852,0.033752702,0.0003671275,0.000747357,0.000008350958,0.0003260348,0.0056550577],"genre_scores_gemma":[0.9958091,0.000005931199,0.000031594194,0.00047035876,0.000032394357,0.00021597269,0.0000015185739,9.4062233e-7,0.003432206],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980352,0.000049443373,0.00026416645,0.00060724485,0.0003393329,0.0007046119],"domain_scores_gemma":[0.9993162,0.000046071476,0.00007263927,0.0003639759,0.00013982889,0.000061273095],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007841724,0.00017555109,0.00018714285,0.00012619019,0.0011362004,0.0000817,0.002463028,0.0002059593,0.00010899098],"category_scores_gemma":[0.00024418713,0.000049279923,0.000050536,0.0024373508,0.0018199211,0.0001661246,0.0016602571,0.00028683493,0.00029966648],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000075083394,0.000024000232,0.0013039366,0.0000027836866,0.00000834423,0.0000013015368,0.00004784573,0.0000062827785,0.97768444,0.0036125453,0.00043865686,0.016862383],"study_design_scores_gemma":[0.000064548636,0.0004443501,0.0013525552,0.000024113815,0.00000469056,0.000022874801,0.00038941202,0.000009973449,0.88614064,0.00473776,0.10667503,0.00013404165],"about_ca_topic_score_codex":0.00016637547,"about_ca_topic_score_gemma":0.0025163698,"teacher_disagreement_score":0.10623637,"about_ca_system_score_codex":0.00023401818,"about_ca_system_score_gemma":0.000055452052,"threshold_uncertainty_score":0.873885},"labels":[],"label_agreement":null},{"id":"W4413019651","doi":"10.1016/j.foodchem.2025.145819","title":"From molecular interactions to macroscopic stability: How ionic strength modulates fish myofibrillar protein adsorption via structural plasticity as revealed by multiscale dynamics","year":2025,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"Earmarked Fund for China Agriculture Research System; Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences; Chinese Academy of Fishery Sciences; Special Project for Research and Development in Key areas of Guangdong Province; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences; Ministry of Agriculture and Rural Affairs of the People's Republic of China","keywords":"Myofibril; Molecular dynamics; Adsorption; Ionic strength; Fish <Actinopterygii>; Plasticity; Ionic bonding; Structural stability; Chemistry; Chemical physics; Biophysics; Materials science; Nanotechnology; Computational chemistry; Biology; Biochemistry; Composite material; Physical chemistry; Organic chemistry; Ion; Structural engineering; Fishery","score_opus":0.007389460807707061,"score_gpt":0.22043351209717646,"score_spread":0.2130440512894694,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413019651","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99516517,0.00007674759,0.00019740252,0.0018898353,0.00016471405,0.0006784158,0.0014740971,0.00014765651,0.00020595128],"genre_scores_gemma":[0.9981454,0.000001249522,0.00021152824,0.00006507083,0.00014588305,0.0001314048,0.0006950281,0.00000339487,0.0006010302],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99835545,0.00007686754,0.00031616093,0.0006320515,0.0002659111,0.00035357257],"domain_scores_gemma":[0.9993099,0.00010006189,0.00014002016,0.00019151154,0.00010556728,0.00015294044],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006430163,0.00027707958,0.0002984386,0.000009612075,0.00017219062,0.00016044032,0.00038560366,0.00021624997,0.00023813239],"category_scores_gemma":[0.00021451144,0.00015603974,0.00011782101,0.00028455807,0.00005952541,0.00012234313,0.00021278643,0.00025499344,0.000012389803],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004109579,0.000041485488,0.0006439525,0.000055243145,0.000056679528,0.0000013211338,0.000028110244,0.000019193518,0.99612606,0.000008273747,0.00020401413,0.0027745492],"study_design_scores_gemma":[0.0002045017,0.0001587761,0.0011581585,0.00016138403,0.000020457928,0.0000034427687,0.000266684,0.0027934532,0.99344677,0.0008267333,0.00068086106,0.00027880204],"about_ca_topic_score_codex":0.00046323123,"about_ca_topic_score_gemma":0.0006873566,"teacher_disagreement_score":0.0029802306,"about_ca_system_score_codex":0.00029285735,"about_ca_system_score_gemma":0.000020405238,"threshold_uncertainty_score":0.6363116},"labels":[],"label_agreement":null},{"id":"W4413052714","doi":"10.1016/j.lwt.2025.118290","title":"Impact of high-pressure homogenization on the physicochemical characteristics of pea and potato protein isolates: Implications for tuned properties in aqueous system","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Technion-Israel Institute of Technology; Azrieli Foundation; Partnership for Research and Innovation in the Mediterranean Area; European Commission","keywords":"Homogenization (climate); Aqueous solution; High pressure; Pea protein; Materials science; Chemistry; Chemical engineering; Food science; Biological system; Biology; Thermodynamics; Physics; Engineering; Physical chemistry; Ecology","score_opus":0.01960226371996729,"score_gpt":0.23250982058053626,"score_spread":0.21290755686056897,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413052714","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99790806,0.00017738267,0.000021865146,0.0005353156,0.000017356144,0.0011144654,0.00015398335,0.000016073896,0.0000555039],"genre_scores_gemma":[0.9996455,0.0000026692899,0.000013756824,0.000008281225,0.00003216586,0.00022945956,0.000018287088,8.449566e-7,0.000049085815],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99945813,0.00005092585,0.00022087901,0.00012919705,0.000047980597,0.00009287095],"domain_scores_gemma":[0.99959815,0.000082951374,0.00012946088,0.00008017372,0.00009551449,0.0000137586885],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000069109556,0.000075738324,0.00017894836,0.00001111328,0.000052980842,0.00001573778,0.00014699099,0.00005647732,0.0000017666268],"category_scores_gemma":[0.000094887735,0.000024778314,0.0000464661,0.00016826748,0.00004485688,0.00002717719,0.000034921748,0.000042800406,3.9309538e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006057272,0.00006742136,0.0034394555,0.00013668386,0.000024906916,3.402422e-8,0.00007468377,0.0000031740267,0.98740447,0.003640986,0.00002231353,0.0051253033],"study_design_scores_gemma":[0.00034721315,0.0008371448,0.39826876,0.0009961327,0.00004333124,0.0000022185166,0.0003482868,0.0009981653,0.5964602,0.0013507962,0.00015409123,0.00019364317],"about_ca_topic_score_codex":0.00034200665,"about_ca_topic_score_gemma":0.000021407819,"teacher_disagreement_score":0.3948293,"about_ca_system_score_codex":0.000020618392,"about_ca_system_score_gemma":0.000005745162,"threshold_uncertainty_score":0.10104303},"labels":[],"label_agreement":null},{"id":"W4413211926","doi":"10.1016/j.foodres.2025.117305","title":"Insight into emulsion gels stabilized by soy protein isolate–flavonoid complexes: based on structural, interfacial, and emulsifying properties of the protein","year":2025,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"Modern Agricultural Technology Industry System of Shandong province; Key Technology Research and Development Program of Shandong","keywords":"Emulsion; Soy protein; Chemistry; Flavonoid; Chromatography; Food science; Chemical engineering; Biochemistry","score_opus":0.0646253346189179,"score_gpt":0.31089013138628985,"score_spread":0.24626479676737195,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413211926","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9903924,0.00038210355,0.000015499258,0.005738649,0.00019027852,0.002180695,0.000084540356,0.00003775879,0.0009780742],"genre_scores_gemma":[0.998785,0.000003846736,0.00006809634,0.00006820199,0.0000823516,0.00034236547,0.00001636644,0.0000027269293,0.0006310402],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9971157,0.00065840426,0.00044340637,0.00044343952,0.0010164038,0.00032265924],"domain_scores_gemma":[0.9990008,0.00014182701,0.00013956969,0.00017139407,0.000477947,0.00006850106],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007227323,0.00018583905,0.00022660056,0.00009393078,0.00050659856,0.00020106115,0.0009960373,0.00012842214,0.00013771151],"category_scores_gemma":[0.00071857363,0.00006759981,0.00008779192,0.00042371868,0.00043476242,0.00017405453,0.00059218187,0.00047616198,0.00000673558],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003547224,0.000086741755,0.000372592,0.000091637026,0.000036262518,2.9887477e-7,0.00023074835,0.000007698586,0.99232715,0.00096506806,0.00021759818,0.0053094923],"study_design_scores_gemma":[0.0005123435,0.000958697,0.0011087584,0.00094837404,0.000002602806,5.2010347e-7,0.00034374592,0.002568277,0.9832441,0.0018664035,0.008291328,0.00015481256],"about_ca_topic_score_codex":0.0006081735,"about_ca_topic_score_gemma":0.00042078763,"teacher_disagreement_score":0.009083004,"about_ca_system_score_codex":0.00017229267,"about_ca_system_score_gemma":0.00005087792,"threshold_uncertainty_score":0.3896398},"labels":[],"label_agreement":null},{"id":"W4413247041","doi":"10.1039/d5fb00202h","title":"Sustainable recovery of residual proteins from tofu whey by coupling nanofiltration with electromembrane processes and functional properties of resulting protein fractions","year":2025,"lang":"en","type":"article","venue":"Sustainable Food Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"PROTEO","funders":"Natural Sciences and Engineering Research Council of Canada; Université Laval","keywords":"Nanofiltration; Chemistry; Food science; Residual; Soy protein; Membrane; Chromatography; Whey protein; Whey protein isolate; Biochemistry","score_opus":0.008727567298522695,"score_gpt":0.18575282102119592,"score_spread":0.17702525372267322,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413247041","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99224675,0.0034387053,0.00014299303,0.001529209,0.000015670796,0.0021061858,0.000036569487,0.00017306395,0.00031087053],"genre_scores_gemma":[0.99548644,0.000031456526,0.0002848202,0.000009181993,0.000034389846,0.0007244413,0.00004250623,0.0000037226973,0.0033830705],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998244,0.000052471518,0.0004731756,0.00046492988,0.00026227132,0.00050316233],"domain_scores_gemma":[0.9982509,0.0000843312,0.00038258827,0.00015204649,0.0010992311,0.00003090375],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003676559,0.0002096218,0.0003851622,0.00016950585,0.00040239407,0.000054449654,0.000235582,0.0003151742,0.000013412598],"category_scores_gemma":[0.000915535,0.00010397827,0.000028955066,0.0015546866,0.00028544423,0.0003929221,0.00016164336,0.00025687166,3.9022663e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005775369,0.0002023947,0.0010102045,0.0010957128,0.00011980163,0.0000043095347,0.00006358678,0.00003654156,0.98781693,0.008185056,0.00008120119,0.00080670713],"study_design_scores_gemma":[0.00039653428,0.0027031973,0.00025236583,0.00036845528,0.00003277562,0.000005930179,0.017197847,0.00002390721,0.96862805,0.009020261,0.001176672,0.00019399995],"about_ca_topic_score_codex":0.0018163935,"about_ca_topic_score_gemma":0.0005474551,"teacher_disagreement_score":0.019188892,"about_ca_system_score_codex":0.00012020655,"about_ca_system_score_gemma":0.00031668885,"threshold_uncertainty_score":0.42401108},"labels":[],"label_agreement":null},{"id":"W4413441467","doi":"10.1002/cche.70003","title":"The Assessment of In Vitro Protein Digestibility and Quality on Mechanically Scoured and Moisture Conditioned Navy Beans (<i>Phaseolus vulgaris</i>) and Chickpeas (<i>Cicer arietinum</i>) Subject to Roller‐Milling","year":2025,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; University of Manitoba","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Alberta Pulse Growers Commission; Saskatchewan Pulse Growers","keywords":"Phaseolus; Chemistry; Moisture; Protein digestibility; In vitro; Food science; Botany; Agronomy; Biochemistry; Biology; Organic chemistry","score_opus":0.01362500973533804,"score_gpt":0.276112813012447,"score_spread":0.26248780327710897,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413441467","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99526435,0.00028801567,0.000023708575,0.0013542718,0.000027761138,0.0007983684,0.000106406595,0.000027748178,0.0021093732],"genre_scores_gemma":[0.9994372,0.000023626179,0.0000702189,0.00010575639,0.00005297551,0.00008184922,0.000031518517,0.0000016499158,0.00019516384],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998348,0.00018114396,0.00044620692,0.0005181858,0.00025573117,0.000250739],"domain_scores_gemma":[0.9990401,0.00043743334,0.0001562038,0.000161795,0.00008135122,0.00012308889],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011449435,0.00020215078,0.00035070628,0.000008478582,0.0002708343,0.000092902956,0.00020221474,0.00019789957,0.000008291108],"category_scores_gemma":[0.00036475007,0.000088993074,0.000044776458,0.0001921095,0.00016621791,0.000041051142,0.00017666224,0.0003217173,2.0045194e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00028103957,0.00008534908,0.006143685,0.00013064724,0.000022444226,0.0000014482536,0.000053542095,0.0000023715575,0.990327,0.00023855698,0.0000138891355,0.0027000098],"study_design_scores_gemma":[0.00076702755,0.00020085956,0.18352017,0.00023862481,0.000017130567,0.0000037127634,0.00044536337,0.0000807861,0.8126115,0.0015335416,0.00033122313,0.00025004952],"about_ca_topic_score_codex":0.000713052,"about_ca_topic_score_gemma":0.00074821425,"teacher_disagreement_score":0.17771551,"about_ca_system_score_codex":0.000070966526,"about_ca_system_score_gemma":0.000043505435,"threshold_uncertainty_score":0.3629032},"labels":[],"label_agreement":null},{"id":"W4413489699","doi":"10.1080/10408398.2025.2551783","title":"Soy protein-based films: a review of their preparation, functional properties and challenges","year":2025,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Science North","funders":"","keywords":"Soy protein; Food science; Chemistry; Nanotechnology; Materials science","score_opus":0.2241964518656595,"score_gpt":0.33722359871957586,"score_spread":0.11302714685391635,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413489699","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00006315722,0.993814,0.0000019741044,0.0012548715,0.00008230195,0.0044190865,0.00006724648,0.000020456717,0.00027691023],"genre_scores_gemma":[0.0006944364,0.9962891,0.00008901629,0.0001530857,0.00007785814,0.0026592184,0.000025845438,0.0000015260315,0.0000099370545],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9969048,0.0005565512,0.0010460671,0.0007226497,0.00046484947,0.0003051046],"domain_scores_gemma":[0.99866056,0.00043450546,0.00024152083,0.00016652519,0.00038539822,0.000111460526],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0032131898,0.00032315476,0.0015577505,0.0000991456,0.00020676908,0.00007109336,0.00035925236,0.00018887936,0.000025214316],"category_scores_gemma":[0.0038109885,0.00012227098,0.00018731513,0.0009776866,0.0008266954,0.00026380538,0.00013451334,0.00022718967,0.0000041303524],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000064215596,0.00011388422,1.6704382e-7,0.3080504,0.000003010177,3.281255e-7,0.000006919689,1.9256199e-9,0.00023086635,0.0014425549,0.00012011598,0.6900253],"study_design_scores_gemma":[0.00004956429,0.0005233426,0.000002089609,0.38886154,0.000039356783,0.000009005387,0.000024407755,0.000003871258,0.0001457323,0.0003840781,0.6097804,0.00017664226],"about_ca_topic_score_codex":0.0000038843964,"about_ca_topic_score_gemma":0.000020194362,"teacher_disagreement_score":0.6898487,"about_ca_system_score_codex":0.000058524864,"about_ca_system_score_gemma":0.00020223511,"threshold_uncertainty_score":0.4986066},"labels":[],"label_agreement":null},{"id":"W4413750383","doi":"10.1016/j.foodhyd.2025.111905","title":"Interactions between soy protein fractions and egg proteins at the air–water interface: Implications for foaming and egg protein substitution","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"National Key Research and Development Program of China","keywords":"Substitution (logic); Soy protein; Chemistry; Food science; Chromatography; Chemical engineering; Computer science; Engineering","score_opus":0.02953984102208285,"score_gpt":0.28161234987430206,"score_spread":0.2520725088522192,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413750383","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9750012,0.00036222496,0.0014675395,0.012912248,0.0001066983,0.008910581,0.00022367746,0.00014978791,0.0008660343],"genre_scores_gemma":[0.9836842,0.0000029191874,0.00022244397,0.000082118255,0.000248117,0.010219566,0.000073078976,0.000004288597,0.0054633035],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983243,0.00012914352,0.0004392734,0.00055429264,0.00014099595,0.00041203763],"domain_scores_gemma":[0.99923843,0.00017675724,0.00014429877,0.00020263503,0.00012039733,0.00011748589],"candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.00041763444,0.0002595917,0.00027410462,0.000055598073,0.0017815252,0.00018030382,0.000297109,0.00016841151,0.0000460521],"category_scores_gemma":[0.00014231946,0.00010446346,0.00010642455,0.00032703087,0.00020595263,0.0003194184,0.00033380534,0.00027111033,0.000021597636],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000058596128,0.00007882344,0.0025639597,0.00007598442,0.00011096925,1.3838664e-7,0.00014929404,0.0000053622794,0.97972554,0.0021789228,0.00022115571,0.014831256],"study_design_scores_gemma":[0.00077589304,0.0014809318,0.046457347,0.0004258261,0.00012534088,0.0000225729,0.00050039525,0.00012559557,0.6224558,0.010201066,0.3168418,0.0005874733],"about_ca_topic_score_codex":0.00020319693,"about_ca_topic_score_gemma":0.0021125372,"teacher_disagreement_score":0.3572698,"about_ca_system_score_codex":0.00018316963,"about_ca_system_score_gemma":0.000029551224,"threshold_uncertainty_score":0.99951804},"labels":[],"label_agreement":null},{"id":"W4413860152","doi":"10.1016/j.foodhyd.2025.111896","title":"Effect of pulse type and concentration of yellow pea and black Beluga lentil purees on their physical characteristics and on their foaming properties with or without citric acid addition","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Istituto Nazionale di Astrofisica; Mitacs","keywords":"Citric acid; Pulse (music); Food science; Chemistry; Materials science; Chemical engineering; Optics; Physics","score_opus":0.01534357010639148,"score_gpt":0.21770208723225642,"score_spread":0.20235851712586495,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413860152","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983449,0.00015931149,0.0000016021397,0.000064508604,0.000035640525,0.0009925705,0.000082361425,0.00002061798,0.0002984861],"genre_scores_gemma":[0.99968463,0.000038912676,0.0000041547523,0.000019115063,0.000075812335,0.000058445305,0.000022146556,0.0000019696943,0.00009480379],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99918973,0.00012561225,0.00017391633,0.00023949191,0.00013925876,0.0001320011],"domain_scores_gemma":[0.9995525,0.00015117324,0.00013541133,0.00006195641,0.000062265084,0.00003667868],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016164551,0.00017095156,0.00034564937,0.000021196198,0.0000985733,0.0000390797,0.00007775643,0.000072905015,0.000003646054],"category_scores_gemma":[0.000064825195,0.000055691322,0.000024348714,0.00024000618,0.0001959485,0.00008052693,0.000042246545,0.0000877602,4.9840645e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0022019343,0.00014173986,0.007303179,0.0003587577,0.00008623926,5.9020687e-7,0.0005735355,0.000001586565,0.93145263,0.000102627106,0.000022190232,0.05775497],"study_design_scores_gemma":[0.0008600054,0.024015099,0.032290764,0.0009278186,0.0000615118,0.0000048427855,0.0003817679,0.0012401413,0.9396199,0.000054605258,0.00033606397,0.00020750354],"about_ca_topic_score_codex":0.000012902409,"about_ca_topic_score_gemma":0.000041352625,"teacher_disagreement_score":0.057547465,"about_ca_system_score_codex":0.000013801702,"about_ca_system_score_gemma":0.000013456581,"threshold_uncertainty_score":0.22710262},"labels":[],"label_agreement":null},{"id":"W4413920265","doi":"10.1016/j.rineng.2025.106963","title":"Stabilizing β-carotene-loaded Pickering emulsion with chitin nanoparticles extracted from insect shells using deep eutectic solvents","year":2025,"lang":"en","type":"article","venue":"Results in Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Waterloo","funders":"Agricultural Science and Technology Innovation Program; Earmarked Fund for China Agriculture Research System; China Agricultural Research System; Chinese Academy of Agricultural Sciences; Natural Science Foundation of Hunan Province","keywords":"Pickering emulsion; Chitin; Eutectic system; Emulsion; Nanoparticle; Materials science; Deep eutectic solvent; Chemical engineering; Nanotechnology; Chitosan; Composite material; Microstructure; Engineering","score_opus":0.02375847650665871,"score_gpt":0.21810616123566054,"score_spread":0.19434768472900182,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413920265","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979011,0.00041714305,0.0006576557,0.000055260523,0.00023401604,0.00039755882,0.00001993712,0.00018061665,0.00013675769],"genre_scores_gemma":[0.9983732,0.000008628379,0.0014390816,0.0000131505385,0.00010935918,0.000026958673,0.000016666092,0.000004118506,0.000008800505],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99832493,0.00007011852,0.00048182893,0.00044573276,0.00023540841,0.00044200988],"domain_scores_gemma":[0.99939007,0.00026505004,0.00009938002,0.00013843135,0.00003636268,0.00007070786],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002762104,0.00022910144,0.0002792343,0.0000655997,0.00011357704,0.00009089663,0.00026648355,0.00012897002,0.000012085033],"category_scores_gemma":[0.0002277221,0.00011335578,0.00005202106,0.00068717345,0.000022342252,0.00018935584,0.00011647259,0.000262785,0.000004382598],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009882389,0.00003845949,0.001715323,0.000026603493,0.000023039987,0.000015848984,0.00018007941,0.03404658,0.9551331,0.0000068972004,5.6393645e-7,0.008714681],"study_design_scores_gemma":[0.0010125535,0.00013030614,0.08648214,0.0013577329,0.000020906584,0.0000072984194,0.0004177348,0.07802006,0.8319187,0.000037578357,0.00016339553,0.00043155003],"about_ca_topic_score_codex":0.0010825024,"about_ca_topic_score_gemma":0.0006187342,"teacher_disagreement_score":0.12321436,"about_ca_system_score_codex":0.00017654471,"about_ca_system_score_gemma":0.0000099948065,"threshold_uncertainty_score":0.46225145},"labels":[],"label_agreement":null},{"id":"W4414297903","doi":"10.37349/eff.2025.101099","title":"Casein chemistry—structure, functions, and applications","year":2025,"lang":"en","type":"article","venue":"Exploration of Foods and Foodomics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Carleton University","funders":"","keywords":"Nutraceutical; Micelle; Casein; Human health; Functional food; Food industry; Dairy industry; Resource (disambiguation)","score_opus":0.022511577133847167,"score_gpt":0.23320616343860787,"score_spread":0.2106945863047607,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414297903","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99026936,0.0017360871,0.0025246167,0.0013263719,0.0000931572,0.00052790117,0.00014366742,0.000047888832,0.0033309401],"genre_scores_gemma":[0.9992009,0.00011608266,0.00016733461,0.00003543185,0.00009073593,0.00005281732,0.000052544387,4.9817e-7,0.00028367992],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9995206,0.000018644027,0.0001761084,0.00015824413,0.00005742398,0.00006895128],"domain_scores_gemma":[0.99974495,0.000047733658,0.00007353657,0.000052265925,0.000050205945,0.000031277188],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008354585,0.00007094229,0.00011056696,0.000009109035,0.0001300838,0.000033528704,0.00005919414,0.00007082897,0.000015998592],"category_scores_gemma":[0.000019695453,0.00003393838,0.000020087478,0.00014861398,0.00005949455,0.00012287628,0.00004119661,0.000049840583,8.7248964e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000057204794,0.00005542616,0.0009142515,0.00010172663,0.000045551784,2.4301573e-7,0.000101950245,0.000012603077,0.6700993,0.019635797,0.00047023883,0.3085057],"study_design_scores_gemma":[0.0018670519,0.0009676894,0.009436194,0.00017578498,0.00013495835,0.000038905186,0.0071868887,0.0011180119,0.41470024,0.11759688,0.44584352,0.0009338832],"about_ca_topic_score_codex":0.000023238536,"about_ca_topic_score_gemma":0.00006102446,"teacher_disagreement_score":0.4453733,"about_ca_system_score_codex":0.00000771896,"about_ca_system_score_gemma":0.0000066486746,"threshold_uncertainty_score":0.1383967},"labels":[],"label_agreement":null},{"id":"W4414440957","doi":"10.1016/j.jobab.2025.09.004","title":"Cellulose nanofibrils-stabilized legume protein-based pickering emulsions for capsaicin delivery: Fabrication, characterization, and encapsulation mechanism exploration","year":2025,"lang":"en","type":"article","venue":"Journal of Bioresources and Bioproducts","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Sichuan Province Science and Technology Support Program; China Agricultural University; National Natural Science Foundation of China","keywords":"Pickering emulsion; Emulsion; Nanocellulose; Thermal stability; Cellulose; Nanocarriers; van der Waals force; Rheology","score_opus":0.017141305601850926,"score_gpt":0.21508950458194728,"score_spread":0.19794819898009636,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414440957","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99175566,0.00053537864,0.002262192,0.0044151694,0.00017175589,0.0008070219,0.000024712854,0.000021136424,0.000006954683],"genre_scores_gemma":[0.99839854,0.000046596157,0.0007953118,0.00007551104,0.00036290637,0.000028087507,0.000043772045,0.0000018302298,0.00024743413],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988649,0.00008100798,0.00047451037,0.00025268857,0.00017662303,0.00015030205],"domain_scores_gemma":[0.9988748,0.00005776807,0.00045252554,0.00006495799,0.00048004938,0.00006994415],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00052496605,0.00013937062,0.00023316655,0.00007457236,0.00026132673,0.00013046428,0.000117801996,0.000092731265,0.000008922592],"category_scores_gemma":[0.00019004138,0.00006367645,0.000055195673,0.00029847442,0.000055360037,0.00027115014,0.000036435657,0.00006260105,5.5048105e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009631841,0.000039132363,0.00068459753,0.00005790282,0.000014496816,4.2220384e-7,0.00016935648,0.0000035059504,0.9767684,0.00036584126,0.000034154196,0.021765912],"study_design_scores_gemma":[0.0007158242,0.00071348884,0.019540155,0.00029850853,0.000050357743,0.000008514706,0.00050636724,0.0015819848,0.94891816,0.0013021472,0.026131624,0.00023287465],"about_ca_topic_score_codex":0.000034347362,"about_ca_topic_score_gemma":0.000016224745,"teacher_disagreement_score":0.027850207,"about_ca_system_score_codex":0.000028666867,"about_ca_system_score_gemma":0.000022297105,"threshold_uncertainty_score":0.25966504},"labels":[],"label_agreement":null},{"id":"W4414708160","doi":"10.3390/molecules30193933","title":"Impact of Ultrasound-Treated Emulsion Gels on the Structure of Purees for Oropharyngeal Dysphagia","year":2025,"lang":"en","type":"article","venue":"Molecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Carleton University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Emulsion; Inulin; Homogenization (climate); Microstructure; Ultrasound; Dysphagia; Particle size","score_opus":0.01326961656022728,"score_gpt":0.25847962419021236,"score_spread":0.24521000762998507,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414708160","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983767,0.00018752957,0.000012467701,0.00019572435,0.000052459996,0.00049487874,0.00033386418,0.000017316292,0.0003290485],"genre_scores_gemma":[0.9997549,0.0000062107783,0.000034984605,0.00003841729,0.00003068979,0.0000098289565,0.00003491452,8.110091e-7,0.00008922543],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992901,0.00007905207,0.00020026929,0.00015572303,0.00013586477,0.0001389892],"domain_scores_gemma":[0.99932235,0.00035368715,0.00011840297,0.000092190276,0.00009229228,0.000021073773],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007341596,0.00011263532,0.0002008109,0.0000137049765,0.00008133222,0.000016187883,0.0002964456,0.00008347811,0.0000862287],"category_scores_gemma":[0.0001509383,0.000030350871,0.00015125769,0.00021433523,0.00006550354,0.00002296316,0.000032224998,0.00005828614,0.0000013152398],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000072526906,0.000037533668,0.0043630004,0.000014059462,0.000059116785,2.9607912e-7,0.000026023597,0.000027920927,0.98896676,0.00091571844,0.0006546408,0.004862371],"study_design_scores_gemma":[0.00012070995,0.00071818026,0.15471087,0.00005531631,0.00001682958,9.830801e-7,0.00005372701,0.000025202076,0.8425124,0.0015556846,0.00016470203,0.00006538885],"about_ca_topic_score_codex":0.0003637373,"about_ca_topic_score_gemma":0.000085809035,"teacher_disagreement_score":0.15034787,"about_ca_system_score_codex":0.000021326056,"about_ca_system_score_gemma":0.0000070938204,"threshold_uncertainty_score":0.12376726},"labels":[],"label_agreement":null},{"id":"W4414722527","doi":"10.1016/j.foodhyd.2025.112066","title":"Structure-function characterization and gelation mechanisms of mung bean albumin and globulin fractions","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Mitacs; Wyoming Humanities","keywords":"Isoelectric point; Albumin; Globulin; Solubility; Fraction (chemistry); Beta globulins","score_opus":0.00801341017642804,"score_gpt":0.2017076538793375,"score_spread":0.19369424370290947,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414722527","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99414337,0.00008634176,0.004133335,0.00031070606,0.00020669604,0.0006056947,0.000079930556,0.00004606665,0.00038786695],"genre_scores_gemma":[0.9993265,0.000009155033,0.00012187805,0.0000618374,0.00006438225,0.00003619072,0.000102626196,9.3565245e-7,0.00027647347],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99926686,0.000057590896,0.00022539627,0.00021993984,0.00012040753,0.00010980178],"domain_scores_gemma":[0.99969333,0.000047353828,0.00012656022,0.000050779196,0.0000458484,0.00003612392],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012320766,0.000104122846,0.00015114433,0.000032507895,0.0001887939,0.000041191066,0.00006662164,0.00013213817,0.000031020452],"category_scores_gemma":[0.000030241798,0.00005207113,0.000026657195,0.00027402735,0.000032678414,0.00017617465,0.000054714612,0.000075964395,0.0000011931614],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025755488,0.000018782765,0.0015670919,0.000019535568,0.000024343779,7.366998e-8,0.000034350982,0.0000028040402,0.9748405,0.0054903827,0.00001256037,0.017963767],"study_design_scores_gemma":[0.0007506392,0.0021021715,0.5749456,0.00018178229,0.00012160956,0.000013223866,0.00056804245,0.0018426406,0.3684711,0.040581327,0.009994769,0.00042705287],"about_ca_topic_score_codex":0.0000758706,"about_ca_topic_score_gemma":0.0002789627,"teacher_disagreement_score":0.60636944,"about_ca_system_score_codex":0.000025675736,"about_ca_system_score_gemma":0.0000068971954,"threshold_uncertainty_score":0.21233991},"labels":[],"label_agreement":null},{"id":"W4414793452","doi":"10.1002/cche.70011","title":"Effect of Genotype on the Properties of Flours and Protein Isolates Derived From Wrinkled and Round Peas","year":2025,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Ministry of Agriculture - Saskatchewan","keywords":"Pea protein; Starch; Genotype; Protein isolate; Composition (language); Protein quality; Wheat bread; Significant difference","score_opus":0.011948924725254186,"score_gpt":0.19721202564782883,"score_spread":0.18526310092257464,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414793452","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99662465,0.001406798,1.9022706e-7,0.00025211257,0.000011524084,0.00031694904,0.000012380028,0.00001298279,0.0013624247],"genre_scores_gemma":[0.99967414,0.000014448188,0.0000034532247,0.0000073464494,0.000034523073,0.000032854758,0.000004092931,6.1671136e-7,0.00022852322],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99949485,0.000057721347,0.00013067339,0.00015596894,0.000073037685,0.000087731954],"domain_scores_gemma":[0.99968684,0.00012439261,0.000071388764,0.00006606435,0.00002820945,0.000023102966],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015050908,0.00009537891,0.0001689035,0.0000018301362,0.00006363891,0.000019171295,0.00013632287,0.0000779219,0.000025679894],"category_scores_gemma":[0.00006913357,0.000028951856,0.000027913715,0.00005691994,0.0001321745,0.000018392391,0.00008366036,0.000075479154,6.00681e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014446452,0.000012282787,0.0015391578,0.00018876452,0.00002884266,2.4627272e-7,0.000039395407,1.4895292e-7,0.9920902,0.000011867871,0.000009026765,0.0059355483],"study_design_scores_gemma":[0.00012704523,0.00016274003,0.0058409255,0.00030973772,0.000013515246,6.489605e-7,0.00012573424,0.000022426731,0.99317193,0.00011064135,0.000060375325,0.00005425529],"about_ca_topic_score_codex":0.00044242502,"about_ca_topic_score_gemma":0.000017888737,"teacher_disagreement_score":0.005881293,"about_ca_system_score_codex":0.00000865469,"about_ca_system_score_gemma":0.0000061728706,"threshold_uncertainty_score":0.118062235},"labels":[],"label_agreement":null},{"id":"W4414804130","doi":"10.2139/ssrn.5558038","title":"High-Moisture Extrusion Modifies Texture and Improves Nutritional Value of Sunflower Meal-Pea Protein Meat Analogues","year":2025,"lang":"en","type":"preprint","venue":"SSRN Electronic Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Sunflower; Extrusion; Phytic acid; Protein quality; Moisture; Food quality; Texture (cosmology); Meal; Food products; Food industry","score_opus":0.010720179741809934,"score_gpt":0.2224010860556459,"score_spread":0.21168090631383596,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414804130","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96409583,0.030789917,0.00020666939,0.002439908,0.00049249205,0.0011510031,0.000301897,0.00006661444,0.0004556754],"genre_scores_gemma":[0.9925464,0.004249447,0.00020834834,0.000047740683,0.0010703785,0.00006933227,0.00015628515,0.0000037565674,0.0016483571],"study_design_codex":"bench_or_experimental","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.99623036,0.00037394365,0.00071471423,0.0006210023,0.00069117744,0.0013688144],"domain_scores_gemma":[0.9986392,0.000109170265,0.0006350821,0.0001664108,0.00033748112,0.000112623624],"candidate_categories":["research_integrity"],"consensus_categories":[],"category_scores_codex":[0.0014734485,0.000466735,0.0007156325,0.00008610553,0.00036996417,0.00015251001,0.0008003635,0.0007362703,0.000026790214],"category_scores_gemma":[0.00010380032,0.00019821951,0.00032568918,0.00022105988,0.000164912,0.00017217606,0.0005935975,0.003618328,0.0000018785146],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006457479,0.0005366166,0.000773195,0.00069443305,0.0011378223,0.00001642668,0.00030840372,0.00023005434,0.52803546,0.38530374,0.0006127586,0.08170537],"study_design_scores_gemma":[0.0006200759,0.0010422635,0.004781952,0.001398086,0.00013998048,0.00019688242,0.0011642737,0.00016745066,0.008790077,0.97932434,0.0016733452,0.0007012592],"about_ca_topic_score_codex":0.0017329236,"about_ca_topic_score_gemma":0.005195486,"teacher_disagreement_score":0.5940206,"about_ca_system_score_codex":0.0003861739,"about_ca_system_score_gemma":0.0006174439,"threshold_uncertainty_score":0.99868035},"labels":[],"label_agreement":null},{"id":"W4414805327","doi":"10.1007/s11947-025-03997-1","title":"Off-Flavour Challenges in Plant Proteins: Mechanisms, Advanced Oxidation Technologies, and Opportunities for Flavour Improvement—A Critical Review","year":2025,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Agriculture; Flavour; Plant protein; Sustainable agriculture; Food security; Food industry","score_opus":0.0719935029879872,"score_gpt":0.27293942923467646,"score_spread":0.20094592624668925,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414805327","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.45325854,0.3913673,0.00021251204,0.14933583,0.00017606754,0.0040740143,0.000247479,0.0010451277,0.00028312948],"genre_scores_gemma":[0.92334783,0.07416568,0.000539355,0.00026149763,0.000017614808,0.0015856687,0.000033944787,0.000002247109,0.00004614137],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99854153,0.00002498403,0.0003890829,0.00055773754,0.000113626505,0.0003730617],"domain_scores_gemma":[0.99953365,0.00008412881,0.00011696866,0.00012048046,0.00011202938,0.000032718624],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039074052,0.00022815772,0.0004177385,0.00013461178,0.00016493195,0.000034008674,0.00033683717,0.00041494626,0.0000028662441],"category_scores_gemma":[0.00039308317,0.00011026853,0.000031405438,0.0003306038,0.00020470463,0.000145704,0.0002504236,0.00019285097,5.5559207e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002620922,0.00005372035,0.000014112523,0.0014673972,0.000013704623,0.0000031240847,0.000007531224,9.506763e-9,0.1421661,0.07907426,0.0000324707,0.77714133],"study_design_scores_gemma":[0.0012246855,0.007951511,0.00030795822,0.006924484,0.00008074663,0.00009119365,0.015404146,0.00008731726,0.53636485,0.34753126,0.08300097,0.0010308847],"about_ca_topic_score_codex":0.000008311442,"about_ca_topic_score_gemma":0.00033379707,"teacher_disagreement_score":0.7761105,"about_ca_system_score_codex":0.000026983713,"about_ca_system_score_gemma":0.000021523187,"threshold_uncertainty_score":0.449662},"labels":[],"label_agreement":null},{"id":"W4414844394","doi":"10.1007/s11694-025-03619-6","title":"Assessment of various protein concentrates for suitability in 3D printed plant-based meat analogs for dysphagia diets","year":2025,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Türkiye Bilimsel ve Teknolojik Araştırma Kurumu; Ministry of Agriculture - Saskatchewan","keywords":"3d printed; Pea protein; Viscosity; Water holding capacity; Rheology; Dysphagia; Plant protein; Extrusion; High protein","score_opus":0.04530150133942929,"score_gpt":0.2697290371253979,"score_spread":0.22442753578596863,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414844394","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98427033,0.00007088613,0.012135715,0.0005553454,0.00028425173,0.002448712,0.00019653433,0.0000114262375,0.000026814327],"genre_scores_gemma":[0.9989537,0.0000039735196,0.00065225415,0.000048539914,0.000063013074,0.000145723,0.00012465095,0.0000015608177,0.000006590844],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99801165,0.00017996346,0.0009316205,0.0001932594,0.00046526227,0.000218274],"domain_scores_gemma":[0.99792683,0.00011577074,0.000853302,0.00006737592,0.0009850875,0.00005165871],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019848298,0.00014640292,0.0004075135,0.00005758693,0.0000705971,0.00004264371,0.00022800003,0.00010340556,0.000008693066],"category_scores_gemma":[0.0004039935,0.0000698348,0.00013933632,0.000245839,0.00002726239,0.00015657154,0.000016388416,0.00010674328,8.221406e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00035093343,0.00038767201,0.030751752,0.00021601615,0.000077420715,3.5605765e-7,0.000023868984,0.000021508378,0.9626688,0.00034193246,0.000005005168,0.0051547727],"study_design_scores_gemma":[0.0012007037,0.0018538289,0.6684169,0.0005404248,0.00004052479,8.4994946e-7,0.000033269214,0.0010066426,0.32596225,0.00017824503,0.0006597266,0.00010658911],"about_ca_topic_score_codex":0.000017520466,"about_ca_topic_score_gemma":0.00027473792,"teacher_disagreement_score":0.6376652,"about_ca_system_score_codex":0.00024700988,"about_ca_system_score_gemma":0.00015456151,"threshold_uncertainty_score":0.28477806},"labels":[],"label_agreement":null},{"id":"W4414909912","doi":"10.2139/ssrn.5575644","title":"Tailoring protein gelation with extraction methods: Effects of deep eutectic solvent and conventional extraction methods on fava bean protein gelation","year":2025,"lang":"en","type":"preprint","venue":"SSRN Electronic Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Extraction (chemistry); Protein purification; Disulfide bond; Soy protein; Protein isolate; Salt (chemistry); Solvent; Deep eutectic solvent","score_opus":0.023164930658098642,"score_gpt":0.3244965674770057,"score_spread":0.30133163681890707,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414909912","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6246368,0.0037113253,0.36655682,0.00035678287,0.0006408768,0.0036766406,0.000007817839,0.000096323194,0.00031661312],"genre_scores_gemma":[0.9761975,0.0002559069,0.021617163,0.000008688621,0.00057170057,0.00047558962,0.00004668848,0.00000798296,0.0008188256],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99472195,0.0021006514,0.00083511975,0.00068901456,0.00062022434,0.001033023],"domain_scores_gemma":[0.99734414,0.00051510805,0.0015791409,0.000158788,0.0002998454,0.00010297071],"candidate_categories":["research_integrity"],"consensus_categories":[],"category_scores_codex":[0.0061306655,0.0004498762,0.00057169434,0.00015028598,0.0004914582,0.00017790812,0.00030359888,0.00052121305,0.000027203772],"category_scores_gemma":[0.0004005457,0.00022876916,0.00024448766,0.00030366288,0.0000742076,0.00036693155,0.00013850819,0.0035371985,0.0000026750104],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00046734358,0.00021481284,0.00014737628,0.0003953092,0.0004215181,0.0000029838448,0.000092552444,0.00050252455,0.51109207,0.005982657,0.0000015397231,0.48067933],"study_design_scores_gemma":[0.002025803,0.0076419455,0.01239427,0.0055346284,0.00067322043,0.0005834726,0.0014735755,0.0053100497,0.5618051,0.40001592,0.0009845257,0.0015574232],"about_ca_topic_score_codex":0.0004918758,"about_ca_topic_score_gemma":0.0007981975,"teacher_disagreement_score":0.47912192,"about_ca_system_score_codex":0.0013587088,"about_ca_system_score_gemma":0.00038274322,"threshold_uncertainty_score":0.99876165},"labels":[],"label_agreement":null},{"id":"W4415215953","doi":"10.1016/j.ijbiomac.2025.148345","title":"Impact of glycan content on emulsifying and emulsion-stabilizing properties of Maillard-type soy protein isolate-maltodextrin conjugates","year":2025,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Qiqihar University","keywords":"Maltodextrin; Glycan; Soy protein; Glycation; Conjugate; Zeta potential; Maillard reaction","score_opus":0.06937651002924498,"score_gpt":0.291844483433093,"score_spread":0.222467973403848,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415215953","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971715,0.0016008231,0.000021654532,0.0005475507,0.00019671838,0.00027327577,0.00003041709,0.000010625685,0.00014743995],"genre_scores_gemma":[0.99956566,0.0001589615,0.00012809753,0.00004965933,0.00007009421,0.0000040465993,0.0000033798906,0.0000012751256,0.0000188107],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99834114,0.00020039384,0.00078559783,0.00017187432,0.00032703526,0.00017398137],"domain_scores_gemma":[0.99833155,0.00018346407,0.0006209955,0.000054655255,0.000743668,0.00006565513],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038825316,0.000172067,0.00042786048,0.000074080664,0.000049973656,0.000047144273,0.0004944215,0.00012643693,0.00004514798],"category_scores_gemma":[0.00070687226,0.00006013243,0.00023576796,0.00015146573,0.0002185917,0.000079731646,0.00017610213,0.00018235242,0.0000016140937],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010872013,0.0001657094,0.030295512,0.000017611806,0.0001996935,0.000013665707,0.000045925466,0.000011465657,0.9551779,0.00064030656,0.000007293019,0.012337728],"study_design_scores_gemma":[0.00082428794,0.005540413,0.11322029,0.0016352624,0.00002126123,0.00011382161,0.0006905582,0.000104223865,0.87555534,0.0018799412,0.00018457999,0.00023002262],"about_ca_topic_score_codex":0.00020240122,"about_ca_topic_score_gemma":0.000013074123,"teacher_disagreement_score":0.08292478,"about_ca_system_score_codex":0.00006891281,"about_ca_system_score_gemma":0.000025722433,"threshold_uncertainty_score":0.24521293},"labels":[],"label_agreement":null},{"id":"W4415319891","doi":"10.1016/j.fochx.2025.103181","title":"Enzyme-assisted extraction of leaf proteins: efficiency, functionality, and structural insights","year":2025,"lang":"en","type":"article","venue":"Food Chemistry X","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"National Research Council Canada","keywords":"Extraction (chemistry); Enzyme; Amino acid; Process (computing); Cell wall; Composition (language)","score_opus":0.021160389315287204,"score_gpt":0.24058288098046998,"score_spread":0.21942249166518277,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415319891","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99240774,0.00082214363,0.00001559336,0.00020563777,0.00012198511,0.00022958442,0.000025824464,0.000054957887,0.0061165057],"genre_scores_gemma":[0.99917346,0.000004371999,0.00003419241,0.000019358733,0.00011011681,0.000033776374,0.000029883622,5.7942515e-7,0.00059424853],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990969,0.000032597545,0.0002582884,0.00027367688,0.00019886756,0.00013968455],"domain_scores_gemma":[0.99959004,0.0000649031,0.00013184556,0.00008312007,0.00008637411,0.000043712],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009120678,0.00012291643,0.00016410224,0.000007747412,0.00013981813,0.000031734373,0.00016651656,0.00013913708,0.000094207],"category_scores_gemma":[0.00006556389,0.00005364268,0.000056115816,0.00024238828,0.0000995678,0.00007417535,0.00008258779,0.00011787894,0.0000020119273],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000036547066,0.000036800182,0.00056266366,0.00009632891,0.000022799182,5.2291296e-7,0.00001737559,0.0000022270885,0.99358696,0.0001664522,0.00008852398,0.005382825],"study_design_scores_gemma":[0.00018783599,0.0002125542,0.029886862,0.00007862341,0.000013009678,0.000018756966,0.00017957855,0.000071047725,0.9635027,0.0011225326,0.004588545,0.00013797366],"about_ca_topic_score_codex":0.00006571099,"about_ca_topic_score_gemma":0.000051083938,"teacher_disagreement_score":0.030084254,"about_ca_system_score_codex":0.000033089626,"about_ca_system_score_gemma":0.000016953827,"threshold_uncertainty_score":0.21874851},"labels":[],"label_agreement":null},{"id":"W4415340522","doi":"10.1016/j.foodchem.2025.146772","title":"Cocoa butter-sodium caseinate-gum arabic ternary complex enhances spray-drying survival and digestive tolerance of Lactiplantibacillus plantarum","year":2025,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Tianjin Science and Technology Program; Tianjin Municipal Science and Technology Bureau; Chengdu University","keywords":"Gum arabic; Coacervate; Sodium Caseinate; Lactobacillus plantarum; Ternary operation; Arabic; Probiotic","score_opus":0.022727176693447877,"score_gpt":0.2324350526866017,"score_spread":0.20970787599315382,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415340522","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.988308,0.0007639772,0.0000044456747,0.0004019273,0.00021343044,0.00020391963,0.00036726418,0.00006227241,0.009674751],"genre_scores_gemma":[0.9991568,0.000037587764,0.000024240228,0.00004498144,0.00017454264,0.000021635647,0.000087161454,0.0000015084518,0.0004515573],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986961,0.000048581467,0.00032614172,0.00040385942,0.00021555964,0.0003097763],"domain_scores_gemma":[0.99935246,0.00021057289,0.00018860586,0.00011027398,0.00006403998,0.00007404353],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015407593,0.00021950685,0.0003708615,0.000008949663,0.00015961811,0.000047225105,0.00033806,0.00014594791,0.00006586495],"category_scores_gemma":[0.0000328806,0.00010882539,0.0000671989,0.00016442435,0.00015724263,0.00008529057,0.00017183676,0.00018700339,0.000004824687],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000105309504,0.00005515492,0.010370177,0.00019523785,0.000048023758,0.000016631746,0.000044396926,0.0000017947098,0.9871424,0.000022753704,0.0001529692,0.0018451625],"study_design_scores_gemma":[0.00025997733,0.0001691026,0.017264627,0.00029248462,0.000015161172,0.000043773867,0.0004378231,0.00002609629,0.97758347,0.00007097045,0.0036111053,0.00022542187],"about_ca_topic_score_codex":0.0002807503,"about_ca_topic_score_gemma":0.000117319076,"teacher_disagreement_score":0.010848773,"about_ca_system_score_codex":0.00003211541,"about_ca_system_score_gemma":0.00001687826,"threshold_uncertainty_score":0.44377708},"labels":[],"label_agreement":null},{"id":"W4415426744","doi":"10.1016/j.foostr.2025.100483","title":"Influence of salt, thermal treatment and protein physical modification on the development of faba bean protein-stabilized elastic emulsion gel","year":2025,"lang":"en","type":"article","venue":"Food Structure","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Saskatchewan Canola Development Commission; Ministry of Agriculture - Saskatchewan","keywords":"Emulsion; Rheology; Microstructure; Oil droplet; Aqueous two-phase system; Thermal treatment; Thermal stability; Phase (matter)","score_opus":0.020830065834993465,"score_gpt":0.23913316447971725,"score_spread":0.21830309864472378,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415426744","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99770373,0.00004902134,0.000005432827,0.00032789342,0.000016252367,0.001700716,0.000068076224,0.000020341113,0.00010853681],"genre_scores_gemma":[0.99961805,4.0593895e-7,0.00012196693,0.000009623156,0.000030829688,0.00016096889,0.000011681327,0.000001115644,0.000045373305],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990007,0.00012460994,0.0002818602,0.00024795526,0.00020216763,0.00014265723],"domain_scores_gemma":[0.99949926,0.00008811818,0.00018423877,0.00012352628,0.00007511052,0.000029725641],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008751944,0.00016061828,0.00022214223,0.00001510703,0.000148239,0.000015200609,0.0002151616,0.00008150541,0.000009054836],"category_scores_gemma":[0.00006710175,0.000049818642,0.00004707813,0.0001893778,0.00009248651,0.000040888004,0.000059510607,0.00008968501,8.739317e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009132179,0.00007464369,0.00022239797,0.00003980843,0.000031423187,6.1894546e-8,0.00066867424,0.00009540324,0.9816974,0.0020286515,0.0000012445269,0.015048966],"study_design_scores_gemma":[0.00022776003,0.0009822038,0.07450726,0.00016117378,0.0000104962655,3.282615e-7,0.0001885755,0.00007300424,0.92176235,0.0017638254,0.00022447381,0.000098549],"about_ca_topic_score_codex":0.00003061057,"about_ca_topic_score_gemma":0.00010159593,"teacher_disagreement_score":0.07428486,"about_ca_system_score_codex":0.000048128848,"about_ca_system_score_gemma":0.000024412346,"threshold_uncertainty_score":0.20315453},"labels":[],"label_agreement":null},{"id":"W4415493877","doi":"10.1002/sfp2.70038","title":"Utilization of Faba Bean Protein Emulsion‐Based Films for Reducing Pathogen Survival on Artificially Inoculated Fresh Meat","year":2025,"lang":"en","type":"article","venue":"Sustainable Food Proteins","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Ministry of Agriculture - Saskatchewan","keywords":"Nisin; Pathogen; Ethylenediaminetetraacetic acid; Inoculation; Antimicrobial; Homogenization (climate)","score_opus":0.0407281901050727,"score_gpt":0.26606575342111416,"score_spread":0.22533756331604146,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415493877","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9841355,0.00025701642,0.0012659837,0.00096649927,0.00019263389,0.009676354,0.00023399161,0.00022038982,0.0030516044],"genre_scores_gemma":[0.99532586,0.0000011742254,0.00074321683,0.000061009636,0.00010810876,0.001210837,0.0002414315,0.000006853818,0.0023014937],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99717116,0.00032912137,0.00068063,0.00065348035,0.00046790307,0.0006977302],"domain_scores_gemma":[0.9983406,0.00016243933,0.00034178278,0.0002840804,0.0007711727,0.00009990359],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008549412,0.0003222034,0.00046438325,0.00012042798,0.0005383632,0.00011134434,0.00051471085,0.00029980915,0.000103507984],"category_scores_gemma":[0.00094865536,0.00016350787,0.00022113415,0.001146176,0.00008841232,0.00016289944,0.00014024258,0.0001866739,0.0000052025307],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00076940766,0.00051749713,0.00039153322,0.0007846393,0.000087751294,0.000008219639,0.0001564809,0.0008026343,0.9476983,0.031145994,0.0003724062,0.017265113],"study_design_scores_gemma":[0.00077402446,0.003867538,0.0013180911,0.00053688313,0.000034694833,4.7567076e-7,0.0024756733,0.0014337753,0.97369516,0.0069630905,0.008470443,0.0004301765],"about_ca_topic_score_codex":0.0007439622,"about_ca_topic_score_gemma":0.00071579625,"teacher_disagreement_score":0.025996812,"about_ca_system_score_codex":0.00013043097,"about_ca_system_score_gemma":0.0001427303,"threshold_uncertainty_score":0.6667657},"labels":[],"label_agreement":null},{"id":"W4415595792","doi":"10.1016/j.foodhyd.2025.112154","title":"High moisture extrusion based texturization and functional modulation of pea protein isolate through integration with cultivated beef","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"UK Research and Innovation; Heriot-Watt University; University of Kentucky","keywords":"Chewiness; Pea protein; Microstructure; Extrusion; Texture (cosmology); Moisture; Protein isolate; Flavour","score_opus":0.012984545766113048,"score_gpt":0.204122123019845,"score_spread":0.19113757725373196,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415595792","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9852657,0.00007447324,0.011669919,0.0005691237,0.00007389094,0.00156823,0.000034509707,0.00008760376,0.0006565959],"genre_scores_gemma":[0.9981608,0.000001956149,0.00086566585,0.000059203543,0.000074366486,0.00021413885,0.00023218992,0.00000190639,0.00038980434],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988787,0.00010033,0.00029281742,0.00032175586,0.00026528572,0.00014109163],"domain_scores_gemma":[0.9994943,0.000041874435,0.00018655605,0.00007614895,0.00017173887,0.000029380539],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001473441,0.0001695233,0.0002015686,0.000033949676,0.00021326014,0.00004493844,0.00009390742,0.0001669319,0.000035324367],"category_scores_gemma":[0.000032443073,0.00006990897,0.000040337196,0.0006180391,0.00005879403,0.00029583933,0.000039843337,0.000114071736,0.000001539189],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00028811305,0.00009475949,0.00088841934,0.0000388591,0.000028202514,2.666527e-7,0.000072441435,0.001163276,0.98729384,0.004252258,0.000051881827,0.0058276695],"study_design_scores_gemma":[0.0026642543,0.00483271,0.24708432,0.0011881081,0.00007811727,0.000005790105,0.0004778718,0.042386357,0.679808,0.018336276,0.0024277754,0.0007104089],"about_ca_topic_score_codex":0.00028404917,"about_ca_topic_score_gemma":0.0004981372,"teacher_disagreement_score":0.30748585,"about_ca_system_score_codex":0.00005039338,"about_ca_system_score_gemma":0.00002295922,"threshold_uncertainty_score":0.28508052},"labels":[],"label_agreement":null},{"id":"W4415615834","doi":"10.1007/s00217-025-04910-y","title":"Sainfoin (Onobrychis viciifolia L.) protein isolate as a new source of alternative plant-based protein: cytotoxicity, immunoreactivity, nutritional and functional properties","year":2025,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Türkiye Bilimsel ve Teknolojik Araştırma Kurumu","keywords":"Ingredient; Extraction (chemistry); Solubility; Protein isolate; Biological value; Emulsion; Amino acid; Response surface methodology; Plant protein","score_opus":0.05400425511260347,"score_gpt":0.255527553794942,"score_spread":0.20152329868233854,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415615834","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9879137,0.0010398582,0.000054031025,0.0057664523,0.000022335602,0.0014305967,0.000051250972,0.00012679404,0.0035949815],"genre_scores_gemma":[0.9981107,0.000019012095,0.000089099136,0.00004109565,0.00008629367,0.00012860303,0.000016412201,0.0000037404104,0.001505025],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99798834,0.0004122968,0.00030666692,0.00047478796,0.00039138945,0.00042649635],"domain_scores_gemma":[0.99928087,0.000108514774,0.00011300845,0.00014002148,0.00023759862,0.000119999495],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00082339643,0.0001889251,0.00026203453,0.00025318083,0.00038504475,0.00008504066,0.0003879874,0.00014031332,0.00003687961],"category_scores_gemma":[0.00042173034,0.00009161586,0.00004224233,0.0007100826,0.0007698217,0.00010269334,0.000641941,0.0005634594,0.000024043338],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00051625306,0.00023556032,0.00069904525,0.00008850779,0.000081343846,0.000012514783,0.000030354291,0.0000010185269,0.9629035,0.019891787,0.0002855965,0.015254514],"study_design_scores_gemma":[0.0014181286,0.007326998,0.0046740524,0.0009005599,0.0000075176727,0.00006424572,0.0003896165,0.00016306769,0.92618006,0.04142149,0.017127622,0.00032661064],"about_ca_topic_score_codex":0.00050592626,"about_ca_topic_score_gemma":0.00018135965,"teacher_disagreement_score":0.036723413,"about_ca_system_score_codex":0.000043113156,"about_ca_system_score_gemma":0.000109847555,"threshold_uncertainty_score":0.37359864},"labels":[],"label_agreement":null},{"id":"W4415641707","doi":"10.1016/j.fbio.2025.107844","title":"The impact of pH-shifting and heat treatment on soy protein isolates: Structural changes and foaming properties","year":2025,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"National Key Research and Development Program of China","keywords":"Soy protein; Heat stability; Foaming agent; Aeration; Protein stability; Thermal stability","score_opus":0.039374308266012625,"score_gpt":0.2559634452698742,"score_spread":0.21658913700386156,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415641707","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9958428,0.0024551887,3.7960106e-7,0.0009076836,0.000054307337,0.00056758756,0.000015567204,0.00003145868,0.00012501124],"genre_scores_gemma":[0.999747,0.000036741738,0.00001849745,0.000018464301,0.00003542294,0.00004227788,5.0314253e-7,5.1951025e-7,0.00010056746],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991723,0.00006348631,0.00013718543,0.0002677927,0.000115457675,0.00024381325],"domain_scores_gemma":[0.9997169,0.00008303557,0.00005636951,0.0000691182,0.000031806372,0.00004280517],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002125049,0.00013492696,0.00014253502,0.000016085613,0.00059660757,0.00011625523,0.00018408343,0.00004299091,0.0000017367128],"category_scores_gemma":[0.00008257318,0.000034226647,0.00004265423,0.0002423027,0.0002942409,0.00007837204,0.00010451816,0.00004834206,4.2364917e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000034743225,0.000014406766,0.0030657116,0.000013487663,0.000016409576,1.957027e-7,0.0002603238,0.0000012872534,0.9036086,0.00023586505,0.0000029089715,0.09274607],"study_design_scores_gemma":[0.00040917814,0.01702295,0.16628641,0.000649293,0.000017019987,0.000013902244,0.0024805702,0.003654786,0.8076258,0.0008864903,0.0005547562,0.00039888863],"about_ca_topic_score_codex":0.0007201505,"about_ca_topic_score_gemma":0.00064881105,"teacher_disagreement_score":0.1632207,"about_ca_system_score_codex":0.000044437893,"about_ca_system_score_gemma":0.000015499818,"threshold_uncertainty_score":0.45886835},"labels":[],"label_agreement":null},{"id":"W4415687895","doi":"10.1016/j.lwt.2025.118680","title":"Protein isolates derived from pea seeds pre-treated with radio frequency: Changes in global proteomes and impacts on nutritional and functional properties","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; Agriculture and Agri-Food Canada; Plant Biotechnology Institute","funders":"National Research Council Canada; Agriculture and Agri-Food Canada","keywords":"Proteome; Emulsion; Globulin; Circular dichroism; Proteomics; Enzyme; Thermal stability; Protein aggregation; Pea protein","score_opus":0.017626638911006732,"score_gpt":0.2019989681931389,"score_spread":0.18437232928213215,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415687895","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9947717,0.0010558765,0.0000017756787,0.0025347946,0.000023282348,0.0011958161,0.00010057121,0.000061338586,0.00025480514],"genre_scores_gemma":[0.999159,0.00002101095,0.0000817339,0.000100148405,0.00009856342,0.00036313312,0.00003941922,9.405869e-7,0.00013606552],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991305,0.00008356116,0.00013027435,0.0003158103,0.00014289106,0.00019696748],"domain_scores_gemma":[0.9997681,0.00003661356,0.00005090631,0.00004416319,0.000044394892,0.000055837656],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005863665,0.000161638,0.00018303464,0.000018921595,0.00012825578,0.000092833376,0.0000758321,0.00010046186,0.000034053402],"category_scores_gemma":[0.000031947322,0.000059280697,0.000015320076,0.00021043958,0.00010837232,0.000104823244,0.00004332789,0.000090862726,0.000004060564],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00037678584,0.000093542134,0.1509764,0.000041992145,0.00004261174,0.0000056791937,0.00007693086,0.0000013902544,0.84566236,0.00032865038,0.000038107533,0.002355533],"study_design_scores_gemma":[0.0005857853,0.00078967784,0.89128476,0.00069071923,0.000008761869,0.000009315403,0.00015677177,0.000060628536,0.10440754,0.0016176923,0.00020526412,0.0001830847],"about_ca_topic_score_codex":0.0020420074,"about_ca_topic_score_gemma":0.0032222138,"teacher_disagreement_score":0.7412548,"about_ca_system_score_codex":0.000059608363,"about_ca_system_score_gemma":0.000010009389,"threshold_uncertainty_score":0.3086918},"labels":[],"label_agreement":null},{"id":"W4415764736","doi":"10.1016/j.fochx.2025.103180","title":"Effect of metal types on the controllable supramolecular self-assembly of protein-polyphenol conjugates and their carrier capabilities","year":2025,"lang":"en","type":"article","venue":"Food Chemistry X","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Sichuan Province Science and Technology Support Program; National University's Basic Research Foundation of China; Fundamental Research Funds for the Central Universities; Sichuan University; National Natural Science Foundation of China","keywords":"Supramolecular chemistry; Conjugate; Metal ions in aqueous solution; Metal; Rational design; Ion; Nanoparticle; Coordination complex","score_opus":0.005262616747781064,"score_gpt":0.1921645048366592,"score_spread":0.18690188808887814,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415764736","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9938521,0.0013543961,2.9397088e-7,0.00026648736,0.000025826394,0.00056723435,0.00009695766,0.00002962582,0.00380712],"genre_scores_gemma":[0.999642,0.0000036202284,0.0000031689592,0.000017551754,0.000031708096,0.000109125365,0.0000048652496,0.0000010919882,0.00018686127],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99915916,0.0001595042,0.0002098963,0.00019293046,0.0001250849,0.00015345175],"domain_scores_gemma":[0.9990992,0.00056409463,0.00011078278,0.00012634502,0.00007137718,0.000028199298],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043904758,0.00015262773,0.00031563314,0.0000042172596,0.00007602187,0.00002010021,0.0002370178,0.00009403231,0.000036931986],"category_scores_gemma":[0.00023321432,0.000046720143,0.00009168061,0.0001198884,0.00012687298,0.00002241669,0.000068829955,0.00008877895,8.2917364e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000089756446,0.00002912149,0.00017618327,0.0002461763,0.00014994765,1.7639516e-7,0.00006043442,8.8402714e-7,0.99825,0.0003822087,0.00001739656,0.00059773173],"study_design_scores_gemma":[0.00019737393,0.0010456135,0.000042653784,0.00009226506,0.000026770998,0.0000010152467,0.00031700556,0.000020425436,0.9970598,0.00026372433,0.00085721374,0.000076125856],"about_ca_topic_score_codex":0.000082408515,"about_ca_topic_score_gemma":0.000010036966,"teacher_disagreement_score":0.0057899486,"about_ca_system_score_codex":0.000013823242,"about_ca_system_score_gemma":0.000015900543,"threshold_uncertainty_score":0.19051921},"labels":[],"label_agreement":null},{"id":"W4415979789","doi":"10.1016/j.ifset.2025.104349","title":"Structural and functional modification of egg white protein with plasma-activated water","year":2025,"lang":"en","type":"article","venue":"Innovative Food Science & Emerging Technologies","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Walailak University","keywords":"Distilled water; Egg white; Chewiness; Tryptophan; Zeta potential; Ovalbumin","score_opus":0.03304083646701843,"score_gpt":0.24795030214378866,"score_spread":0.21490946567677022,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415979789","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99602276,0.000036267316,0.00016323388,0.002418896,0.000075088545,0.0005531229,0.000013200469,0.00037637315,0.00034104098],"genre_scores_gemma":[0.99907756,0.0000010203081,0.00071346015,0.000012130565,0.000008961173,0.000113547845,0.000007680058,9.300674e-7,0.00006470863],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985276,0.000025754047,0.00029017485,0.00046451495,0.000365808,0.00032616983],"domain_scores_gemma":[0.9990481,0.000027796374,0.00016311496,0.00013844864,0.00060737826,0.000015171873],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041750402,0.00016949177,0.00019681497,0.0001934573,0.00036607814,0.00007257194,0.00047788565,0.000099735145,0.000010205727],"category_scores_gemma":[0.00015774039,0.00005829057,0.00001647405,0.0034174963,0.001395336,0.0004270857,0.00032001524,0.00018994042,0.0000012748181],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000043852197,0.000012535688,0.0037430918,0.0000121447665,0.000016220676,2.625449e-7,0.000096936645,0.00001924635,0.96090186,0.013180417,0.000008158102,0.02196525],"study_design_scores_gemma":[0.0001267772,0.00048021917,0.021138145,0.00007991963,0.0000026748744,0.0000033064075,0.0029349017,0.0002430604,0.97129697,0.003272393,0.0002732344,0.00014837488],"about_ca_topic_score_codex":0.00002969038,"about_ca_topic_score_gemma":0.0000271748,"teacher_disagreement_score":0.021816876,"about_ca_system_score_codex":0.000057170873,"about_ca_system_score_gemma":0.000037533056,"threshold_uncertainty_score":0.51411736},"labels":[],"label_agreement":null},{"id":"W4416100968","doi":"10.1016/j.fochx.2025.103273","title":"Valorization of proteins from plant and agri-food by-products using emerging food processing technologies (EFPT)","year":2025,"lang":"en","type":"article","venue":"Food Chemistry X","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; Dalhousie University","funders":"","keywords":"Food processing; Emerging technologies; Food supply; Food security; Food products; Novel food","score_opus":0.02116887381054157,"score_gpt":0.20962641237950835,"score_spread":0.1884575385689668,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416100968","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9943415,0.0038132404,0.00009089777,0.00045861877,0.00006797212,0.00035747263,0.00032898356,0.00020998743,0.0003313168],"genre_scores_gemma":[0.9992688,0.00002132675,0.0004011179,0.000008201936,0.000105252795,0.00003909263,0.000117534124,0.0000020400062,0.000036656973],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987417,0.000021683794,0.00032912527,0.0004563535,0.00020785515,0.0002432778],"domain_scores_gemma":[0.99947226,0.000034038618,0.0002398626,0.00012541753,0.000099162826,0.00002925071],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011400996,0.00019317945,0.00025647812,0.0000134998145,0.00019036928,0.0000639226,0.0003206152,0.00021519988,0.000008074035],"category_scores_gemma":[0.00017839823,0.00009662159,0.000036426318,0.00045328026,0.000098374396,0.00011883913,0.00020135433,0.00015230704,4.2455764e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000017000853,0.00004423195,0.0005836088,0.00023309408,0.00004202061,3.1366173e-7,0.000052281168,0.0000018132313,0.9888136,0.00002607394,0.00004132281,0.010144687],"study_design_scores_gemma":[0.00014392548,0.00027769306,0.00024744697,0.00036029186,0.000022381393,0.0000034345328,0.00093176356,0.00014199097,0.9954266,0.00091024186,0.0013438542,0.0001903752],"about_ca_topic_score_codex":0.00004823174,"about_ca_topic_score_gemma":0.000022565468,"teacher_disagreement_score":0.009954313,"about_ca_system_score_codex":0.000040273728,"about_ca_system_score_gemma":0.000027939452,"threshold_uncertainty_score":0.39401138},"labels":[],"label_agreement":null},{"id":"W4416400423","doi":"10.1016/j.seppur.2025.136065","title":"Toward a circular economy in the tofu production: Valorization of tofu whey in functional ingredients and coagulant agents through membrane processes","year":2025,"lang":"en","type":"article","venue":"Separation and Purification Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"PROTEO","funders":"Natural Sciences and Engineering Research Council of Canada; Université Laval","keywords":"Diafiltration; Demineralization; Electrodialysis; Nanofiltration; Ingredient; Fermentation; Whey protein; Ultrafiltration (renal); Membrane","score_opus":0.04628050718993283,"score_gpt":0.2698754503434789,"score_spread":0.22359494315354606,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416400423","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9882841,0.0007850801,0.00025114292,0.009081955,0.00011494492,0.00067718903,0.000004599585,0.00003389368,0.0007670581],"genre_scores_gemma":[0.9993042,0.00022712845,0.000035066565,0.00009698237,0.000029372459,0.00018689616,0.000055977,4.9729795e-7,0.00006391903],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9992288,0.00007041421,0.0002808283,0.0002524485,0.00007958895,0.00008792675],"domain_scores_gemma":[0.9996797,0.000030075002,0.00011776325,0.000070137015,0.000094630275,0.000007716186],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002803411,0.00007484167,0.00012269369,0.000079867335,0.00007776959,0.000025554407,0.00010103394,0.00012542805,0.000010053715],"category_scores_gemma":[0.00012557775,0.00003662716,0.000010056518,0.0007864167,0.00008834916,0.00017301852,0.000022645116,0.000081305785,0.0000016728607],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00031878377,0.001177774,0.35490775,0.0016664492,0.00010161281,0.000005044506,0.008338811,0.000450574,0.36176735,0.18070515,0.0016713877,0.088889316],"study_design_scores_gemma":[0.0016754888,0.0006069063,0.598389,0.0003856277,0.000049063336,0.000087378925,0.011986103,0.0016086848,0.15171602,0.11139743,0.121470526,0.0006277555],"about_ca_topic_score_codex":0.00005481396,"about_ca_topic_score_gemma":0.00016071892,"teacher_disagreement_score":0.24348126,"about_ca_system_score_codex":0.000020966094,"about_ca_system_score_gemma":0.000020678452,"threshold_uncertainty_score":0.14936122},"labels":[],"label_agreement":null},{"id":"W4416407952","doi":"10.1016/j.foodres.2025.117848","title":"Dual protein-cyclodextrin carriers regulated by metal ions and tannic acid for encapsulation and functional protection of lycopene","year":2025,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Sichuan Province Science and Technology Support Program; National University's Basic Research Foundation of China; Fundamental Research Funds for the Central Universities; Sichuan University; National Natural Science Foundation of China","keywords":"Lycopene; Tannic acid; Cyclodextrin; Antioxidant; Metal ions in aqueous solution; Chelation; Zeta potential; Covalent bond","score_opus":0.07485993445543515,"score_gpt":0.3126723534989611,"score_spread":0.23781241904352596,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416407952","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9946201,0.00050587906,0.00043616613,0.0019249701,0.00015348072,0.0014657716,0.0002836796,0.000023478115,0.0005865055],"genre_scores_gemma":[0.9972901,0.000010855904,0.000120707155,0.000007288203,0.00011410091,0.00052513334,0.00012674289,0.0000012527566,0.0018038263],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986373,0.0001541766,0.00024871,0.00029742936,0.00046389175,0.00019845567],"domain_scores_gemma":[0.99919623,0.00010832488,0.00007600232,0.000046932095,0.0005098,0.00006271083],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009652284,0.000089254245,0.000120728706,0.00008339669,0.000308884,0.00006917283,0.00012375471,0.00010461176,0.00008404324],"category_scores_gemma":[0.000491443,0.000045720597,0.000043221902,0.0003136692,0.00023375463,0.00018602378,0.00013200134,0.00015452788,0.0000013442367],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022702635,0.000049733408,0.00022987866,0.000028250804,0.0000906379,1.9343234e-7,0.000028855804,0.0000027933118,0.9776953,0.0038560242,0.0004960372,0.017295308],"study_design_scores_gemma":[0.0014231103,0.0024570029,0.042979233,0.00023369645,0.000017983026,0.00002225859,0.00046864746,0.002355883,0.89557403,0.024301168,0.029917944,0.0002490669],"about_ca_topic_score_codex":0.0001871197,"about_ca_topic_score_gemma":0.0001640664,"teacher_disagreement_score":0.08212125,"about_ca_system_score_codex":0.00008367669,"about_ca_system_score_gemma":0.000034683882,"threshold_uncertainty_score":0.23757172},"labels":[],"label_agreement":null},{"id":"W4416535064","doi":"10.1016/j.ijbiomac.2025.149169","title":"High internal phase emulsions fabricated by sonochemically induced cross-linking of pecan protein and xanthan gum: a novel carrier for improving β-carotene stability and bioaccessibility","year":2025,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Education and Child Care","funders":"Southwest Minzu University","keywords":"Xanthan gum; Thermal stability; Phase (matter); Colloid; Ultraviolet; Myoglobin; Emulsion; Sonochemistry","score_opus":0.034097952475855585,"score_gpt":0.3143906779151633,"score_spread":0.2802927254393077,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416535064","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9954025,0.00033029943,0.0021052689,0.00075112237,0.00019456325,0.00048792418,0.0006910673,0.00001669872,0.000020558677],"genre_scores_gemma":[0.99845904,0.000010752678,0.0012671681,0.00006725034,0.00011400943,0.000029517349,0.00004015828,0.0000016806388,0.000010400507],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980406,0.00012241883,0.0009246814,0.00038883756,0.00027500794,0.00024843737],"domain_scores_gemma":[0.9980912,0.00031434782,0.00061266095,0.000070994785,0.00077475444,0.00013604143],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009144113,0.0002004024,0.00042995988,0.00004775373,0.000109478045,0.00014755093,0.00064277963,0.00020587657,0.00003244686],"category_scores_gemma":[0.0011733865,0.00008815654,0.00015761986,0.00013633184,0.0003332817,0.00014156371,0.00035918842,0.000249449,1.2738509e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00066381483,0.00031051473,0.009709763,0.000025616722,0.00009530052,0.0000036276267,0.000038808183,2.6745283e-7,0.956458,0.00022514949,0.000004191789,0.03246497],"study_design_scores_gemma":[0.0016853934,0.0012405929,0.016098982,0.00019860914,0.000021017904,0.000036583042,0.00021655521,0.00020034243,0.9770673,0.002978999,0.0000744912,0.00018111341],"about_ca_topic_score_codex":0.0004084546,"about_ca_topic_score_gemma":0.000041659674,"teacher_disagreement_score":0.032283857,"about_ca_system_score_codex":0.00009494572,"about_ca_system_score_gemma":0.000041037056,"threshold_uncertainty_score":0.35949194},"labels":[],"label_agreement":null},{"id":"W4416580948","doi":"10.1016/j.foodres.2025.117929","title":"Thermal processing–driven functional transformations of egg components: Albumen and yolk","year":2025,"lang":"en","type":"review","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Yolk; Proteolysis; Lipid oxidation; Ovalbumin; Egg white; Peptide; Denaturation (fissile materials); Thermal stability","score_opus":0.2312392964234726,"score_gpt":0.391583643457352,"score_spread":0.16034434703387943,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416580948","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00070392253,0.9844389,0.000018660505,0.0006022752,0.0003778237,0.0012199997,0.0011232953,0.000040787865,0.011474339],"genre_scores_gemma":[0.030265654,0.96549356,0.00006260738,0.000015452379,0.00067804777,0.0005666675,0.0013882827,0.0000035762764,0.0015261803],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99746954,0.00035155786,0.0005615977,0.0003317143,0.0010142217,0.0002713378],"domain_scores_gemma":[0.99872345,0.00047490333,0.00018573437,0.000072625495,0.00046115337,0.00008214999],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007577099,0.00019275452,0.0005022938,0.00015324086,0.00023269175,0.00011672779,0.0007256263,0.00021004007,0.00036527272],"category_scores_gemma":[0.00013864443,0.00007840368,0.00020035605,0.00041724963,0.00018670112,0.00018906784,0.00025489245,0.00048469647,0.00003004607],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000017044953,0.00012046706,0.00001880004,0.0026789657,0.00019730227,0.0000010895734,0.000043522043,0.0000017720462,0.00030387176,0.0011185685,0.00078184553,0.99471676],"study_design_scores_gemma":[0.00012282151,0.0002486786,0.00028172342,0.005599615,0.000030066529,0.000011695224,0.000047370468,0.000081472106,0.000025528861,0.00019341937,0.99320567,0.00015191562],"about_ca_topic_score_codex":0.000046632675,"about_ca_topic_score_gemma":0.00004525494,"teacher_disagreement_score":0.99456483,"about_ca_system_score_codex":0.00010573904,"about_ca_system_score_gemma":0.00014140215,"threshold_uncertainty_score":0.399948},"labels":[],"label_agreement":null},{"id":"W4416714126","doi":"10.1016/j.foodres.2025.117941","title":"Application of absorbent resins in protein extraction to reduce off-Flavours in flaxseed proteins","year":2025,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"National Research Council Canada; University of Saskatchewan","funders":"Government of Saskatchewan; Ministry of Agriculture - Saskatchewan; University of Saskatchewan; National Research Centre","keywords":"Amberlite; Extraction (chemistry); Chlorogenic acid; Whey protein; Ferulic acid; Flavour; Solid phase extraction; Detection limit","score_opus":0.07048849235227742,"score_gpt":0.38995854564837007,"score_spread":0.3194700532960927,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416714126","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9837759,0.000073802985,0.00007876982,0.008334406,0.00012935992,0.0024551726,0.00003478497,0.000023289784,0.005094476],"genre_scores_gemma":[0.9973908,0.000005954883,0.00019651426,0.000020436062,0.00012911823,0.0013454643,0.000029252571,0.0000013585612,0.00088111643],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978491,0.00027554098,0.00044114902,0.00037200705,0.00076553976,0.00029665034],"domain_scores_gemma":[0.99929434,0.00012963165,0.00008296943,0.00011235059,0.00032238412,0.00005829604],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017398341,0.00009205308,0.00014425337,0.0003067358,0.000060927,0.00004546965,0.0006273588,0.000111080175,0.00005526537],"category_scores_gemma":[0.0005974272,0.00004930893,0.00004240231,0.0011879571,0.00005653179,0.00013583757,0.00019041024,0.0003442557,0.000036056164],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024795742,0.00030149336,0.003467553,0.000019350073,0.000011079725,0.000001985564,0.00008759331,0.000047543246,0.93024546,0.0057822797,0.0002354153,0.059552312],"study_design_scores_gemma":[0.00059476064,0.0009461002,0.3159624,0.00061207754,0.0000011238805,0.0000022445502,0.00065832626,0.00095922576,0.63899475,0.0068616816,0.034216445,0.00019084214],"about_ca_topic_score_codex":0.0021334984,"about_ca_topic_score_gemma":0.009292942,"teacher_disagreement_score":0.31249484,"about_ca_system_score_codex":0.00038267436,"about_ca_system_score_gemma":0.00006309547,"threshold_uncertainty_score":0.5185679},"labels":[],"label_agreement":null},{"id":"W4416806393","doi":"10.1016/b978-0-443-33955-4.00018-8","title":"Plant-based protein meat analogs and fish alternatives","year":2025,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Fish <Actinopterygii>; Flavor; Plant protein; Fish Proteins; Texture (cosmology); Fish products","score_opus":0.022498917937506704,"score_gpt":0.21933586676937875,"score_spread":0.19683694883187203,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416806393","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.002795788,0.0008443438,5.505377e-7,0.00042131727,0.00017125098,0.0013439623,0.00063414185,0.00011213053,0.99367654],"genre_scores_gemma":[0.02075614,0.000024236853,0.0000548822,0.00048312105,0.00037929602,0.00011205222,0.00014005898,0.0000040662235,0.9780461],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99830914,0.00007117885,0.00038488687,0.00060599495,0.00034556526,0.00028326554],"domain_scores_gemma":[0.9992868,0.00012234236,0.00024920766,0.00015334642,0.000072578194,0.000115770184],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021728591,0.00041748033,0.00053075206,0.00004124259,0.00017969713,0.00010381327,0.00043066422,0.00036046258,0.00016954607],"category_scores_gemma":[0.000027860502,0.00016981961,0.00017061982,0.00001783747,0.00016426727,0.000034161378,0.00016829626,0.00035343508,0.00003174994],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002394058,0.000007101335,0.000023115374,0.00008721359,0.000066068256,0.000027223525,0.000019590869,5.5587943e-8,0.0028870427,0.0057397783,0.00028231894,0.99083656],"study_design_scores_gemma":[0.00014784437,0.0002042953,0.00009447564,0.0010983263,0.0000349962,0.0000063886014,0.000007333638,0.0000071576223,0.003179183,0.003967094,0.9908289,0.00042406205],"about_ca_topic_score_codex":0.000011502158,"about_ca_topic_score_gemma":0.000777973,"teacher_disagreement_score":0.9905465,"about_ca_system_score_codex":0.000040399766,"about_ca_system_score_gemma":0.000031535237,"threshold_uncertainty_score":0.6925043},"labels":[],"label_agreement":null},{"id":"W4416918232","doi":"10.1016/j.ultsonch.2025.107703","title":"Ultrasound-assisted tannic acid crosslinking of myofibrillar protein-stabilized high internal phase emulsions: Enhanced stability, mechanical properties, and 3D printability","year":2025,"lang":"en","type":"article","venue":"Ultrasonics Sonochemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Education and Child Care","funders":"National Natural Science Foundation of China","keywords":"Tannic acid; Rheology; Emulsion; Coalescence (physics); Viscoelasticity; Myofibril; Adsorption; Kinetics; Phase (matter)","score_opus":0.030612175047420462,"score_gpt":0.2559906088191785,"score_spread":0.22537843377175804,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416918232","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99610645,0.0011136188,0.00031239813,0.000245666,0.00016018879,0.0012931377,0.00016599555,0.00016994866,0.00043262137],"genre_scores_gemma":[0.9980678,0.000056528028,0.001372975,0.000032103206,0.00008990984,0.00020012341,0.000058475875,0.0000049306923,0.00011715483],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9966425,0.00024259232,0.0010814901,0.0010022339,0.00046266918,0.0005685398],"domain_scores_gemma":[0.99813396,0.00046385088,0.00041063692,0.00044816107,0.0003525499,0.000190831],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009952849,0.0004224203,0.00072656,0.000018592275,0.00030933224,0.0001561908,0.00070277177,0.00044332136,0.0002663117],"category_scores_gemma":[0.0021496294,0.00021283036,0.00021786873,0.00042891697,0.00046669034,0.00016139401,0.00037093408,0.00047326268,0.0000034945767],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00037305444,0.00048621855,0.0010815895,0.00039403437,0.000073691415,0.0000012901322,0.00012130129,9.014764e-7,0.9879314,0.00021864391,0.0000061959086,0.009311716],"study_design_scores_gemma":[0.0010796414,0.00027684486,0.0011405397,0.00056539977,0.000036916284,0.000025422089,0.0006206958,0.00006879111,0.9943062,0.0012126014,0.00030870957,0.00035825526],"about_ca_topic_score_codex":0.0002265804,"about_ca_topic_score_gemma":0.00013163433,"teacher_disagreement_score":0.0089534605,"about_ca_system_score_codex":0.00026102836,"about_ca_system_score_gemma":0.00013547982,"threshold_uncertainty_score":0.86789703},"labels":[],"label_agreement":null},{"id":"W4416978607","doi":"10.1016/j.ijbiomac.2025.149476","title":"Enzyme-assisted extraction of navy bean protein from whole and dehulled flour: Effects on extractability, structure, and techno-functional properties","year":2025,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Extraction (chemistry); Denaturation (fissile materials); Context (archaeology); Aqueous solution; Solubility; Fourier transform infrared spectroscopy; Protein purification","score_opus":0.021993819995708052,"score_gpt":0.24603644069455244,"score_spread":0.2240426206988444,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416978607","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99622357,0.0010743563,0.00011067859,0.0017690501,0.00033544278,0.00029931884,0.00008001023,0.000020637202,0.00008692346],"genre_scores_gemma":[0.99917924,0.00003418089,0.00041565634,0.00011074625,0.00020145961,0.000012617922,0.00001963935,0.0000011471958,0.000025324203],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985498,0.00019695624,0.0005116323,0.00025625757,0.00035699937,0.00012832352],"domain_scores_gemma":[0.99884045,0.00035799143,0.0003858984,0.000050682283,0.00030511664,0.00005987202],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027839004,0.00016891619,0.000300017,0.00006169944,0.00008169007,0.00007920883,0.00029961133,0.00018893422,0.00003980736],"category_scores_gemma":[0.0005191699,0.00006605841,0.00009829692,0.000104842824,0.00018218206,0.00010844668,0.0001353761,0.00026115653,0.0000012167749],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005333806,0.00012821004,0.004923588,0.000013140486,0.000111072615,0.00001928618,0.000012532623,0.0000025060294,0.9294723,0.00042835582,0.000027744429,0.06432784],"study_design_scores_gemma":[0.00049391354,0.00084029994,0.27708736,0.00039793237,0.000017035984,0.00009832716,0.00009032756,0.000033431854,0.7116787,0.00836656,0.0007707384,0.00012536412],"about_ca_topic_score_codex":0.0001046336,"about_ca_topic_score_gemma":0.000043994565,"teacher_disagreement_score":0.27216378,"about_ca_system_score_codex":0.000051928975,"about_ca_system_score_gemma":0.000017056975,"threshold_uncertainty_score":0.26937836},"labels":[],"label_agreement":null},{"id":"W4417000830","doi":"10.1016/j.jafr.2025.102557","title":"Optimizing wet isolation conditions and characterizing functionality of protein isolates from air-classified starch-rich pulse flours","year":2025,"lang":"en","type":"article","venue":"Journal of Agriculture and Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Government of Saskatchewan","keywords":"Extraction (chemistry); Protein isolate; Yield (engineering); Fourier transform infrared spectroscopy; Precipitation; Pea protein; Emulsion","score_opus":0.05632072780595754,"score_gpt":0.29793408742963245,"score_spread":0.24161335962367492,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4417000830","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99146014,0.0025994587,0.00003220923,0.004927076,0.00010030208,0.00038834073,0.00011177813,0.000009627602,0.00037104276],"genre_scores_gemma":[0.99908906,0.00013653781,0.00020983149,0.000036987145,0.00029441388,0.000016648331,0.000036731,9.79083e-7,0.0001788035],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.998219,0.00038231624,0.00049952616,0.00021653321,0.00043993982,0.00024267394],"domain_scores_gemma":[0.99847436,0.00037330913,0.00028300693,0.000048999504,0.00070512464,0.000115185074],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001185794,0.00012881061,0.00030922203,0.00007996283,0.00037789578,0.00010982481,0.00018514074,0.00017134148,0.00004715092],"category_scores_gemma":[0.00017570547,0.000048454836,0.000078771256,0.0005201078,0.00013975886,0.0003265689,0.00012431623,0.00055149855,0.0000010930861],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001613989,0.00010448868,0.0032734864,0.000045871922,0.00013311977,0.0000017199246,0.00027636258,0.0000035092203,0.9916396,0.00042578948,0.00046583978,0.0034688192],"study_design_scores_gemma":[0.00096478016,0.003862871,0.8664109,0.0010595862,0.00007178315,0.000047078916,0.0063612983,0.0000940138,0.10812547,0.0062092333,0.0064869514,0.000306024],"about_ca_topic_score_codex":0.00015524987,"about_ca_topic_score_gemma":0.00017786023,"teacher_disagreement_score":0.8835141,"about_ca_system_score_codex":0.000044488486,"about_ca_system_score_gemma":0.00003677106,"threshold_uncertainty_score":0.2906507},"labels":[],"label_agreement":null},{"id":"W4417015529","doi":"10.5376/lgg.2025.16.0025","title":"Comparative Analysis of Anti-Nutritional Factors in Edible Legumes","year":2025,"lang":"","type":"article","venue":"Legume Genomics and Genetics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Phytic acid; Nutrient; Food products; Functional food; Legume; Essential nutrient","score_opus":0.03359476491169153,"score_gpt":0.27201195880613727,"score_spread":0.23841719389444574,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4417015529","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9855261,0.011632098,0.000031345797,0.00043217934,0.00036270008,0.00043678234,0.0005494871,0.000006715012,0.0010226204],"genre_scores_gemma":[0.99707,0.002141814,0.00022851897,0.00006165789,0.000092015594,0.0000092820255,0.000101134596,0.000001242964,0.00029433926],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9979161,0.00015980058,0.00081509637,0.00052964175,0.00021297112,0.00036638303],"domain_scores_gemma":[0.9991155,0.00023678485,0.00026817425,0.00014883962,0.0001372537,0.00009339704],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031823645,0.0002867184,0.0009941903,0.0002695721,0.00016924465,0.000107229425,0.00037153234,0.00026152845,0.00011006905],"category_scores_gemma":[0.000015295087,0.0001617732,0.00023795014,0.0017610922,0.0003134872,0.000053374708,0.00025005575,0.00018309304,0.0000027666767],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005328489,0.00045399446,0.707619,0.00011777507,0.0016801145,0.000002584746,0.0013413695,0.002661242,0.27946785,0.0038437846,0.00020220384,0.0025567538],"study_design_scores_gemma":[0.00038835197,0.0002829703,0.9350012,0.00008375111,0.00059519545,6.371335e-7,0.0022085106,0.0062280013,0.04451513,0.001282588,0.009040511,0.00037318817],"about_ca_topic_score_codex":0.00066450046,"about_ca_topic_score_gemma":0.0022726168,"teacher_disagreement_score":0.23495273,"about_ca_system_score_codex":0.00007068788,"about_ca_system_score_gemma":0.000060456474,"threshold_uncertainty_score":0.65969193},"labels":[],"label_agreement":null},{"id":"W4417065475","doi":"10.1016/b978-0-323-91725-4.00020-5","title":"Using functional fats in plant protein formulations","year":2025,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Plant protein; Linoleic acid; Component (thermodynamics); Single-cell protein","score_opus":0.06979646080582767,"score_gpt":0.248673710250697,"score_spread":0.17887724944486932,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4417065475","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.003823958,0.00034647124,0.00000442149,0.00007964561,0.00026689912,0.0014001941,0.00021977187,0.00006245175,0.99379617],"genre_scores_gemma":[0.02675764,0.0000033833774,0.00022639155,0.00009583303,0.00046271493,0.00010785847,0.00015828302,0.0000031332443,0.9721848],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99855614,0.000035830537,0.00045320857,0.00039696036,0.0003075536,0.0002502898],"domain_scores_gemma":[0.999519,0.000064174346,0.00018946358,0.000108761866,0.000060208647,0.000058409416],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021832636,0.00027798492,0.00034883156,0.000056396995,0.00016396656,0.00004855438,0.00022901112,0.00036221877,0.00030143603],"category_scores_gemma":[0.000017904347,0.00012093873,0.00015882563,0.000030121797,0.00004659177,0.0000449855,0.00013512425,0.00035068742,0.0000552421],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000213537,0.000011051377,0.00003460326,0.00004419105,0.000033006512,0.000014381787,0.00002115248,0.000004012149,0.012081444,0.019806407,0.000059825783,0.96786857],"study_design_scores_gemma":[0.00013603053,0.000069615715,0.00031034066,0.0012247488,0.000022481416,0.000013810933,0.0000069948414,0.000084948035,0.00044785673,0.026695179,0.9705609,0.00042706134],"about_ca_topic_score_codex":0.000013118672,"about_ca_topic_score_gemma":0.00090934406,"teacher_disagreement_score":0.9705011,"about_ca_system_score_codex":0.00015189093,"about_ca_system_score_gemma":0.00005191989,"threshold_uncertainty_score":0.4931738},"labels":[],"label_agreement":null},{"id":"W4417065581","doi":"10.1016/b978-0-323-91725-4.00009-6","title":"Oat protein","year":2025,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Avena; Plant protein; Extraction (chemistry); Protein quality; Soy protein; Complete protein","score_opus":0.020893016439650833,"score_gpt":0.21586803491480808,"score_spread":0.19497501847515725,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4417065581","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00029826767,0.0011013341,1.4808042e-7,0.00025310478,0.00032631258,0.0015249617,0.00009964296,0.00017434516,0.9962219],"genre_scores_gemma":[0.0033504043,0.000012056522,0.000046244597,0.00023874347,0.00075563556,0.00016232737,0.000047533274,0.0000035246283,0.9953835],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99828184,0.00004373018,0.0004292355,0.0005574386,0.00037182824,0.00031592028],"domain_scores_gemma":[0.9993068,0.000059310656,0.00023164862,0.00020831343,0.00009121654,0.000102725164],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002483586,0.0004059328,0.00049947214,0.000024700204,0.00017171666,0.00007909166,0.0006224573,0.0005069576,0.0008190073],"category_scores_gemma":[0.000022769585,0.000151202,0.0002953202,0.000018155935,0.00009215819,0.000027521728,0.00025920488,0.00043429376,0.00067606935],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000007712083,0.000004495047,0.0000011953159,0.00004540339,0.0000390612,0.000013244626,0.000009768779,1.0437451e-8,0.0056888782,0.010934508,0.00057611516,0.9826796],"study_design_scores_gemma":[0.000052342835,0.00011363708,0.000008694438,0.00071175303,0.000023907394,0.0000050027465,0.0000036528481,5.009481e-7,0.0009214777,0.013283601,0.98450714,0.00036829236],"about_ca_topic_score_codex":0.000003357871,"about_ca_topic_score_gemma":0.00015742982,"teacher_disagreement_score":0.983931,"about_ca_system_score_codex":0.000077305725,"about_ca_system_score_gemma":0.000033458153,"threshold_uncertainty_score":0.8967556},"labels":[],"label_agreement":null},{"id":"W4417187956","doi":"10.1016/j.ultsonch.2025.107718","title":"Exploring the synergistic potential of pH and ultrasonication on the functional properties of pea and lentil protein isolates and its formulation in food product","year":2025,"lang":"en","type":"article","venue":"Ultrasonics Sonochemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada; University of British Columbia","keywords":"Sonication; Pea protein; Extraction (chemistry); Response surface methodology; Protein isolate; Sativum; Functional food; Solubility; Moisture","score_opus":0.05931146310584905,"score_gpt":0.20148883241954205,"score_spread":0.14217736931369301,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4417187956","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964682,0.0019572077,0.0000045172173,0.00095839857,0.000030262305,0.00046391465,0.00001339644,0.000009734599,0.0000944046],"genre_scores_gemma":[0.9996379,0.00013718028,0.000006887991,0.000007484795,0.000039989285,0.00011412899,0.0000056847116,9.69899e-7,0.000049747247],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999296,0.000046095112,0.00022854343,0.00021269702,0.00010596808,0.000110679444],"domain_scores_gemma":[0.9995775,0.00014070769,0.00012210211,0.00007468843,0.00006892171,0.000016052563],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003211179,0.000099501325,0.00011999401,0.000009817863,0.00012842058,0.00003131185,0.000107175605,0.000043533724,0.0000029611024],"category_scores_gemma":[0.0003647078,0.000036260102,0.000022668779,0.00013286601,0.00008564815,0.000093495255,0.000037691316,0.00011836266,1.327088e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000046541125,0.00003227257,0.00084654585,0.00013899613,0.000015771724,3.0087865e-8,0.00009703689,0.00002580473,0.994886,0.0012107233,0.000002422841,0.002697884],"study_design_scores_gemma":[0.00011316746,0.00007767938,0.02500761,0.000304226,0.000010600462,0.0000033936217,0.0005949082,0.0005565837,0.9728955,0.000333509,0.000033006036,0.00006979052],"about_ca_topic_score_codex":0.000033029442,"about_ca_topic_score_gemma":0.000025380456,"teacher_disagreement_score":0.024161063,"about_ca_system_score_codex":0.00001552256,"about_ca_system_score_gemma":0.000015985897,"threshold_uncertainty_score":0.1478644},"labels":[],"label_agreement":null},{"id":"W4417331118","doi":"10.3390/foods14244310","title":"Walnut Protein Peptide Nanoparticles with Protective Mineralization: Resveratrol Encapsulation, Intestinal-Targeted Delivery and Synergistic Antioxidant Activity","year":2025,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"Agricultural Science and Technology Innovation Program; Earmarked Fund for China Agriculture Research System; Chinese Academy of Agricultural Sciences; National Natural Science Foundation of China","keywords":"Resveratrol; Antioxidant; Bioavailability; ABTS; Hydrolysis; Zeta potential; Peptide; In vitro","score_opus":0.012193052877175165,"score_gpt":0.21152735028831096,"score_spread":0.19933429741113579,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4417331118","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966551,0.00020187613,0.0005579827,0.0007051623,0.000044843204,0.0012003147,0.000014133376,0.00012636995,0.000494232],"genre_scores_gemma":[0.9985691,0.0000022438815,0.00050952,0.000040558152,0.000079483754,0.00028838884,0.000007085548,0.0000017269765,0.0005019404],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987531,0.00020977204,0.00021005691,0.00038357507,0.00020291895,0.00024062392],"domain_scores_gemma":[0.9994368,0.00008890834,0.00012221631,0.00009433547,0.00019311046,0.0000646561],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023473645,0.00017892853,0.00020097634,0.000028535977,0.00029567027,0.000099647965,0.00014142857,0.00007762101,0.000026278936],"category_scores_gemma":[0.00020087668,0.00007458784,0.000032725813,0.00051818247,0.00011224742,0.00019822124,0.000077361066,0.00011823526,0.000005444218],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001751587,0.00006606753,0.0044340966,0.000039471626,0.000030708718,0.000005955964,0.00004959259,0.000040920215,0.9885699,0.00090206164,0.00006782053,0.0056182425],"study_design_scores_gemma":[0.0006400909,0.0017560417,0.33273545,0.00060856546,0.000048630576,0.000021648008,0.00021928453,0.0031384754,0.6570252,0.0021658659,0.0011563809,0.0004843284],"about_ca_topic_score_codex":0.0007284927,"about_ca_topic_score_gemma":0.0010797462,"teacher_disagreement_score":0.33154467,"about_ca_system_score_codex":0.000050318267,"about_ca_system_score_gemma":0.00003138176,"threshold_uncertainty_score":0.3041604},"labels":[],"label_agreement":null},{"id":"W4417537454","doi":"10.1016/j.foodhyd.2025.112383","title":"Modifying the digestion behavior of soy-based milk alternatives through calcium-mediated gastric structuring","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Calgary","funders":"Biotechnology and Biological Sciences Research Council; National Outstanding Youth Science Fund Project of National Natural Science Foundation of China; Natural Science Foundation of Zhejiang Province; National Natural Science Foundation of China; Zhejiang Gongshang University","keywords":"Digestion (alchemy); Calcium; Casein; Phosphate; Calcium carbonate; Colloid; Gastric emptying; Sedimentation","score_opus":0.0397936316589375,"score_gpt":0.27118917210662086,"score_spread":0.23139554044768335,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4417537454","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965163,0.00031874987,0.00030550247,0.00033535482,0.0002660056,0.0011743546,0.00009227051,0.00009209556,0.00089939166],"genre_scores_gemma":[0.99916273,0.0000049637283,0.00013103965,0.000083076346,0.00011928474,0.0003490067,0.00003308091,0.0000018224258,0.00011496759],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985288,0.00014935798,0.0003790863,0.00030818724,0.00033615812,0.00029844473],"domain_scores_gemma":[0.9992993,0.00025145515,0.00019713043,0.00013521864,0.00007658882,0.000040295527],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002249532,0.00018829368,0.00024907893,0.000032396874,0.00029431703,0.00005189971,0.000542987,0.000117734104,0.000037676495],"category_scores_gemma":[0.000092324524,0.00006963219,0.00013662652,0.0006757593,0.000115515,0.00012219527,0.00011494494,0.00018219872,0.0000053359736],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006044826,0.00014148747,0.015850239,0.000049507056,0.00006245957,0.0000024658045,0.00020429054,0.00058064266,0.97405404,0.00070769223,0.00006150229,0.008225235],"study_design_scores_gemma":[0.0010238297,0.0013126031,0.12578708,0.00030254252,0.00010168343,0.0000066349767,0.0006980422,0.001776549,0.8635271,0.001464757,0.0035649058,0.0004342698],"about_ca_topic_score_codex":0.00043153748,"about_ca_topic_score_gemma":0.00020049153,"teacher_disagreement_score":0.11052693,"about_ca_system_score_codex":0.00006829305,"about_ca_system_score_gemma":0.000029665496,"threshold_uncertainty_score":0.28395182},"labels":[],"label_agreement":null},{"id":"W46676076","doi":"10.1533/9780857093639.233","title":"Peas and other legume proteins","year":2011,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":50,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Legume; Isolation (microbiology); Biology; Storage protein; Biotechnology; Agronomy; Bioinformatics; Biochemistry; Gene","score_opus":0.039463498549331774,"score_gpt":0.2147436450277381,"score_spread":0.17528014647840634,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W46676076","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0010045199,0.0016836495,2.2911465e-7,0.00007053142,0.00018302661,0.0011876471,0.000086874636,0.000115764655,0.99566776],"genre_scores_gemma":[0.01752796,0.00002253488,0.00004636335,0.00030222963,0.00077191636,0.000101283484,0.000009032148,0.000008094259,0.9812106],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99851274,0.00004164292,0.00034542737,0.00053095043,0.00027285394,0.00029635066],"domain_scores_gemma":[0.99935097,0.000032640695,0.00024481493,0.00017090904,0.000051522584,0.00014916075],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00025525832,0.0003932049,0.00043918128,0.000019090407,0.00015048546,0.00006743652,0.00037292214,0.00043532907,0.0013690708],"category_scores_gemma":[0.000010023839,0.00014644473,0.00016053308,0.00000895729,0.0001783908,0.000034215976,0.00019905152,0.00032539992,0.0004973169],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010462955,0.0000056523863,0.000018823484,0.000027721191,0.00003994878,0.000009690543,0.00008249658,1.6220828e-9,0.0015854369,0.008884348,0.00007825599,0.98925716],"study_design_scores_gemma":[0.00006224584,0.00021265294,0.00006498137,0.00025073448,0.000026881196,0.000030034871,0.000005899146,2.021296e-7,0.0002144301,0.015617025,0.98311174,0.00040314774],"about_ca_topic_score_codex":0.000016567328,"about_ca_topic_score_gemma":0.0003437153,"teacher_disagreement_score":0.988854,"about_ca_system_score_codex":0.000028644707,"about_ca_system_score_gemma":0.0000127490375,"threshold_uncertainty_score":0.9995438},"labels":[],"label_agreement":null},{"id":"W655935706","doi":"10.1016/b978-1-78242-333-1.00008-5","title":"Controlled phase separation for texture modification","year":2015,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"","keywords":"Biopolymer; Texture (cosmology); Rheology; Phase (matter); Materials science; Chemical engineering; Nanotechnology; Polymer science; Chemistry; Computer science; Polymer; Composite material; Organic chemistry; Artificial intelligence; Engineering","score_opus":0.08282444760396429,"score_gpt":0.3229167771683091,"score_spread":0.2400923295643448,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W655935706","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0002372531,0.0018267308,0.00002116714,0.00024532995,0.00039174705,0.004347844,0.00033357381,0.00011432304,0.992482],"genre_scores_gemma":[0.04123644,0.000011180096,0.000041444015,0.00010539223,0.0014278925,0.00065114873,0.00056008826,0.0000053304134,0.9559611],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9984516,0.000044625514,0.0005053687,0.00044059785,0.00033987785,0.00021794811],"domain_scores_gemma":[0.9988081,0.0001149504,0.0004737154,0.00015091602,0.00033331648,0.00011904464],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000566265,0.0003248481,0.0006192531,0.000020170426,0.00015457413,0.00008057822,0.00030415546,0.00048851816,0.00014197329],"category_scores_gemma":[0.00005288062,0.00012323995,0.00030130218,0.00001057335,0.000051315597,0.000048485766,0.000036836744,0.00018667195,0.0001623254],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027934927,0.000017090451,1.1116467e-7,0.000017676492,0.000053651806,9.82728e-7,0.000035928024,6.3912006e-7,0.0077039953,0.0061261947,0.0015312361,0.98423314],"study_design_scores_gemma":[0.0018289072,0.0004760075,7.9159054e-7,0.00007987491,0.00007953422,0.000004415701,0.000008370506,0.00017963714,0.00012887671,0.016358703,0.9805485,0.00030639756],"about_ca_topic_score_codex":8.708068e-7,"about_ca_topic_score_gemma":0.000059680806,"teacher_disagreement_score":0.9839268,"about_ca_system_score_codex":0.000094423005,"about_ca_system_score_gemma":0.00003385012,"threshold_uncertainty_score":0.50255793},"labels":[],"label_agreement":null},{"id":"W6920410467","doi":"10.60692/xqmwd-vfn09","title":"Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentation","year":2024,"lang":"en","type":"article","venue":"Greater South Information System","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Fermentation; Whey protein; Hydrolysis; Flavor; Solubility; Microorganism; Yeast; Single-cell protein","score_opus":0.07341286061824982,"score_gpt":0.2600448504047753,"score_spread":0.1866319897865255,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6920410467","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9553026,0.000005192948,0.041153304,0.00030282806,0.000060924725,0.002643094,0.00013151823,0.00007471666,0.00032583493],"genre_scores_gemma":[0.99931663,6.9352595e-8,0.00010620271,0.0000355,0.000030504121,0.00041693894,0.00008339119,0.0000016792854,0.000009091905],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9981362,0.00020552494,0.00078800373,0.00015425005,0.0005999884,0.00011602084],"domain_scores_gemma":[0.9987163,0.00003756366,0.00079589436,0.00011609653,0.0003147902,0.000019330844],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010500255,0.00014729869,0.00018622036,0.00003883858,0.00021774946,0.00021922874,0.00013149543,0.00007297882,0.000005164819],"category_scores_gemma":[0.000030777348,0.000047374488,0.000041754047,0.00040214314,0.00008423795,0.00076704385,0.000020443365,0.00009139782,0.000006082504],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0033100317,0.00035706302,0.06306036,0.028032653,0.0005407937,0.0000026443347,0.39742485,0.014697752,0.40834418,0.06584838,0.00003627597,0.018345041],"study_design_scores_gemma":[0.0029228958,0.004445714,0.50052106,0.005164835,0.00013346369,0.00004648976,0.11770765,0.1199835,0.24784702,0.00037719085,0.000058363697,0.00079181156],"about_ca_topic_score_codex":0.00024704426,"about_ca_topic_score_gemma":0.000053160245,"teacher_disagreement_score":0.43746072,"about_ca_system_score_codex":0.00006186844,"about_ca_system_score_gemma":0.000044867433,"threshold_uncertainty_score":0.21140277},"labels":[],"label_agreement":null},{"id":"W6920989351","doi":"10.6084/m9.figshare.16674813.v1","title":"Additional file 1 of Synthesis, characterization and stress-testing of a robust quillaja saponin stabilized oil-in-water phytocannabinoid nanoemulsion","year":2021,"lang":"en","type":"article","venue":"Figshare","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Windsor","funders":"","keywords":"Saponin; Phase (matter); Homogenization (climate); Function (biology); Niosome","score_opus":0.03780322134434979,"score_gpt":0.20099417331244637,"score_spread":0.16319095196809658,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6920989351","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.122031555,0.000034201992,1.5634571e-8,0.00004733507,0.000008635035,0.000080014965,0.8775029,0.000011899291,0.00028343048],"genre_scores_gemma":[0.26659682,0.0000010618036,0.000106374806,0.000010100132,0.00006068948,0.00039297374,0.73258346,0.0000013339969,0.00024716943],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99914634,0.00009495467,0.000249805,0.0002040414,0.00016388424,0.00014094466],"domain_scores_gemma":[0.9987876,0.00078683416,0.00015102398,0.00005258155,0.00018926061,0.000032735745],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.000033920296,0.0000892607,0.00018734757,0.00001298808,0.000042998552,0.00001827997,0.00009346179,0.000076006,0.9178301],"category_scores_gemma":[0.0029782066,0.000039065013,0.000038436232,0.00018076126,0.000011052373,0.00009631822,0.00010208387,0.000051098305,0.000057965786],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000015939764,0.00008296628,0.00018833518,0.00025991775,0.0000069588173,0.000006474006,0.0000423607,0.0000066275547,0.84938294,7.16564e-7,0.12784016,0.022166617],"study_design_scores_gemma":[0.00015343507,0.0001311806,0.12132187,0.010776406,0.000004357097,0.000014470392,0.00018742717,0.00028513005,0.6708765,0.000008188716,0.19597098,0.00027004568],"about_ca_topic_score_codex":0.000011255436,"about_ca_topic_score_gemma":0.00008895996,"teacher_disagreement_score":0.9177721,"about_ca_system_score_codex":0.000014777797,"about_ca_system_score_gemma":0.00001731407,"threshold_uncertainty_score":0.35654065},"labels":[],"label_agreement":null},{"id":"W6930250073","doi":"10.5281/zenodo.11831018","title":"robert munsch pdf books","year":2024,"lang":"en","type":"other","venue":"Zenodo (CERN European Organization for Nuclear Research)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Storytelling; Clothing; Selection (genetic algorithm); Performance art; Everyday life","score_opus":0.033634403034430264,"score_gpt":0.2302779012621992,"score_spread":0.19664349822776894,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6930250073","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0001239992,0.001173745,0.000016420343,0.00047232735,0.00031632453,0.00060938066,0.0004262978,0.002074039,0.99478745],"genre_scores_gemma":[0.007126144,0.00012198192,0.000038222966,0.00011055322,0.0012217979,1.1832754e-7,0.00194892,0.0012186831,0.9882136],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99812293,0.00026821336,0.00022923668,0.0005850924,0.0004192149,0.0003753055],"domain_scores_gemma":[0.99935675,0.000012781743,0.00012311332,0.00022800891,0.00012414562,0.00015522039],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.00043189063,0.00022882211,0.00022124521,0.00008585438,0.00063545606,0.0009103675,0.0012900673,0.00022634769,0.20110969],"category_scores_gemma":[0.00013863192,0.00011180061,0.00010206181,0.00037384845,0.00011103392,0.000058387184,0.0012015564,0.0003804038,0.23656343],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000006434322,0.000032245323,1.598825e-7,0.00007544174,0.000043310887,0.000014887542,0.0000590748,1.6800082e-7,0.0061748223,0.0008681117,0.9123773,0.08034802],"study_design_scores_gemma":[0.00006803357,0.00022126255,0.000012497087,0.0001907275,0.00001394242,0.00006334334,0.00007184765,0.00000765002,0.00012756733,0.00015864705,0.99882007,0.00024440148],"about_ca_topic_score_codex":0.00020207482,"about_ca_topic_score_gemma":0.00001101886,"teacher_disagreement_score":0.08644276,"about_ca_system_score_codex":0.00008569335,"about_ca_system_score_gemma":0.0000011273781,"threshold_uncertainty_score":0.8778695},"labels":[],"label_agreement":null},{"id":"W6930552288","doi":"10.5281/zenodo.12017965","title":"trees in canada pdf","year":2024,"lang":"en","type":"other","venue":"Zenodo (CERN European Organization for Nuclear Research)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Evergreen; Tree line; Wetland; Tree (set theory); Woody plant; Arboriculture; Canopy","score_opus":0.03016110498099665,"score_gpt":0.20726462539848672,"score_spread":0.17710352041749008,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6930552288","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.001043325,0.0006432024,0.0000017857897,0.0005130332,0.0002322147,0.00041603443,0.00052533887,0.00044014034,0.99618495],"genre_scores_gemma":[0.15274082,0.00012838132,0.000013161174,0.00012675878,0.0007520427,1.199311e-7,0.0019340804,0.0009622418,0.84334236],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9985556,0.00020502205,0.00019281935,0.00040713794,0.0003397455,0.0002996759],"domain_scores_gemma":[0.99961823,0.000011952032,0.000080540754,0.00013285363,0.000054945333,0.00010149771],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.0002545954,0.00015503883,0.0001778717,0.00006522998,0.00023517547,0.000326646,0.00092702,0.000100567675,0.14635904],"category_scores_gemma":[0.00010454499,0.00007711737,0.00003685261,0.00044526852,0.00004320377,0.00003469722,0.0006273534,0.00026958427,0.05008346],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000043201962,0.000015236499,0.000001811306,0.000034031735,0.000015836336,0.0000323098,0.000032539276,8.9062775e-7,0.0015006905,0.00016901385,0.9466538,0.051539537],"study_design_scores_gemma":[0.000056379395,0.000063632,0.00017327911,0.00014238067,0.000004003935,0.000023493249,0.00016703377,0.000011885652,0.000044982648,0.000048490612,0.9990991,0.00016535372],"about_ca_topic_score_codex":0.36911476,"about_ca_topic_score_gemma":0.31692496,"teacher_disagreement_score":0.15284254,"about_ca_system_score_codex":0.0003497976,"about_ca_system_score_gemma":0.000006566757,"threshold_uncertainty_score":0.9506562},"labels":[],"label_agreement":null},{"id":"W6939493317","doi":"10.6084/m9.figshare.16674813","title":"Additional file 1 of Synthesis, characterization and stress-testing of a robust quillaja saponin stabilized oil-in-water phytocannabinoid nanoemulsion","year":2021,"lang":"en","type":"article","venue":"Figshare","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Windsor","funders":"","keywords":"Saponin; Phase (matter); Homogenization (climate); Function (biology); Niosome","score_opus":0.03780322134434979,"score_gpt":0.20099417331244637,"score_spread":0.16319095196809658,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6939493317","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.122031555,0.000034201992,1.5634571e-8,0.00004733507,0.000008635035,0.000080014965,0.8775029,0.000011899291,0.00028343048],"genre_scores_gemma":[0.26659682,0.0000010618036,0.000106374806,0.000010100132,0.00006068948,0.00039297374,0.73258346,0.0000013339969,0.00024716943],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99914634,0.00009495467,0.000249805,0.0002040414,0.00016388424,0.00014094466],"domain_scores_gemma":[0.9987876,0.00078683416,0.00015102398,0.00005258155,0.00018926061,0.000032735745],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.000033920296,0.0000892607,0.00018734757,0.00001298808,0.000042998552,0.00001827997,0.00009346179,0.000076006,0.9178301],"category_scores_gemma":[0.0029782066,0.000039065013,0.000038436232,0.00018076126,0.000011052373,0.00009631822,0.00010208387,0.000051098305,0.000057965786],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000015939764,0.00008296628,0.00018833518,0.00025991775,0.0000069588173,0.000006474006,0.0000423607,0.0000066275547,0.84938294,7.16564e-7,0.12784016,0.022166617],"study_design_scores_gemma":[0.00015343507,0.0001311806,0.12132187,0.010776406,0.000004357097,0.000014470392,0.00018742717,0.00028513005,0.6708765,0.000008188716,0.19597098,0.00027004568],"about_ca_topic_score_codex":0.000011255436,"about_ca_topic_score_gemma":0.00008895996,"teacher_disagreement_score":0.9177721,"about_ca_system_score_codex":0.000014777797,"about_ca_system_score_gemma":0.00001731407,"threshold_uncertainty_score":0.35654065},"labels":[],"label_agreement":null},{"id":"W6959482101","doi":"10.1021/acsomega.0c02181.s001","title":"Optimization of Ultrasound-Assisted Extraction of\\nFunctional Food Fiber from Canadian Horseweed (Erigeron\\ncanadensis L.)","year":2020,"lang":"en","type":"article","venue":"Figshare","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Extraction (chemistry); Response surface methodology; Water extraction; Fiber; Process (computing); Food processing","score_opus":0.059033147757377946,"score_gpt":0.21571414985255746,"score_spread":0.15668100209517952,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6959482101","genre_codex":"dataset","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.366568,0.00039807367,0.0000064374326,0.0015720144,0.00022111468,0.0008279546,0.6242799,0.00010333922,0.006023152],"genre_scores_gemma":[0.9516232,7.7414404e-7,0.00014017943,0.000103861756,0.00021653363,0.000031454692,0.047819063,0.0000015933399,0.00006336289],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999112,0.00005449171,0.00025061867,0.00020956842,0.00022421817,0.00014910972],"domain_scores_gemma":[0.99924845,0.00016067158,0.00019658814,0.000052337953,0.00016863216,0.00017333768],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.000027345886,0.00010204035,0.00016491415,0.00001464674,0.00007681275,0.000022185368,0.00017097213,0.00013313288,0.21237512],"category_scores_gemma":[0.00046514592,0.000052228534,0.00007851153,0.00028646368,0.000008299099,0.000113667746,0.000019736768,0.0000827939,0.00022984447],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016521651,0.00015284879,0.0020653924,0.00020279385,0.00034524198,0.000013006775,0.0004414047,0.00727161,0.4786251,0.000025766141,0.47245106,0.03824057],"study_design_scores_gemma":[0.0006832244,0.0016545891,0.50882864,0.0011283822,0.0000733229,0.000026093616,0.0008992322,0.0026560754,0.082806855,0.00005115432,0.40019074,0.0010016509],"about_ca_topic_score_codex":0.025200453,"about_ca_topic_score_gemma":0.05057809,"teacher_disagreement_score":0.5850552,"about_ca_system_score_codex":0.00005665578,"about_ca_system_score_gemma":0.00005674643,"threshold_uncertainty_score":0.9812908},"labels":[],"label_agreement":null},{"id":"W6976794071","doi":"10.60692/rradk-gmd53","title":"The role of disulfide bonds in a Solanum tuberosum saposin-like protein investigated using molecular dynamics","year":2020,"lang":"en","type":"article","venue":"Greater South Information System","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Hydrogen bond; Dimer; Protein secondary structure; Disulfide bond; Protein tertiary structure; Protein disulfide-isomerase; Monomer; Protein quaternary structure; Molecular dynamics","score_opus":0.027603445588112212,"score_gpt":0.18717030581053304,"score_spread":0.15956686022242084,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6976794071","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977888,0.00001921373,0.0002201797,0.0002737248,0.000056662022,0.00084782304,0.00009321687,0.00008671438,0.00061369664],"genre_scores_gemma":[0.99971193,4.2296968e-8,0.00006466304,0.00008604129,0.00003469927,0.000063569205,0.00002709756,0.0000016092973,0.000010324395],"study_design_codex":"observational","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99833935,0.00015670274,0.00075909204,0.00014570894,0.00033746008,0.00026167076],"domain_scores_gemma":[0.99927384,0.000010954184,0.0003926479,0.0001131763,0.0001078952,0.000101493955],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037390325,0.0001623765,0.0002362587,0.000025272553,0.000142883,0.00014738622,0.0003550879,0.00011829353,0.0000029038963],"category_scores_gemma":[0.00004664043,0.00006246864,0.00006355624,0.000480062,0.00005795459,0.00032278136,0.00011779998,0.000120604585,0.000043274576],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006805129,0.000023923225,0.5186039,0.0012901572,0.00021703448,0.000024420822,0.0997085,0.0028694316,0.35730493,0.008546074,0.00004322188,0.010687842],"study_design_scores_gemma":[0.0017814469,0.00085528963,0.051877666,0.0014816885,0.00005582682,0.00008134211,0.10912481,0.63192207,0.19977815,0.00010891318,0.0015965578,0.0013362222],"about_ca_topic_score_codex":0.0001814477,"about_ca_topic_score_gemma":0.000013460681,"teacher_disagreement_score":0.62905264,"about_ca_system_score_codex":0.00012854209,"about_ca_system_score_gemma":0.000026041555,"threshold_uncertainty_score":0.25473973},"labels":[],"label_agreement":null},{"id":"W6976996474","doi":"10.60692/kbp5d-eh554","title":"A review of lentil (Lens culinaris Medik) value chain: Postharvest handling, processing, and processed products","year":2022,"lang":"en","type":"article","venue":"Greater South Information System","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Production (economics); Food processing; Postharvest; Legume; Value (mathematics); European union; Agroecology; Consumption (sociology); Health benefits","score_opus":0.04077051708267525,"score_gpt":0.2103672649787828,"score_spread":0.16959674789610757,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6976996474","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9888345,0.0040204986,0.000052397005,0.0013117803,0.00037845652,0.002497376,0.00035760138,0.00026807352,0.0022793233],"genre_scores_gemma":[0.99892807,0.000025497537,0.000038048718,0.00038203382,0.00009915606,0.00033989103,0.00007337629,0.0000016593368,0.000112249414],"study_design_codex":"systematic_review","study_design_gemma":"not_applicable","domain_scores_codex":[0.99805516,0.0001621534,0.0007794322,0.00023076912,0.0005429485,0.00022952203],"domain_scores_gemma":[0.99866873,0.000007527826,0.0007867905,0.0001248457,0.0003489728,0.000063133244],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011789881,0.00017982729,0.00035784452,0.00005916645,0.00038256464,0.00010982887,0.00030247273,0.000056733395,0.000034738772],"category_scores_gemma":[0.00008111797,0.000078877645,0.000056329245,0.00066289346,0.000044864635,0.0007200486,0.00019172789,0.00012811155,0.000024400591],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00082266645,0.00020011305,0.2117162,0.44701016,0.00045475326,0.000035606907,0.25440148,0.00013245572,0.0054952856,0.0023513727,0.008212283,0.06916763],"study_design_scores_gemma":[0.0070862663,0.007025452,0.15034,0.09869724,0.0007708254,0.0033437733,0.21910977,0.008591901,0.042987138,0.000028100601,0.45615909,0.005860431],"about_ca_topic_score_codex":0.0000335741,"about_ca_topic_score_gemma":9.614965e-7,"teacher_disagreement_score":0.44794682,"about_ca_system_score_codex":0.00006152741,"about_ca_system_score_gemma":0.000042014184,"threshold_uncertainty_score":0.32165372},"labels":[],"label_agreement":null},{"id":"W6986928951","doi":"","title":"A review of lentil (Lens culinaris Medik) value chain: postharvest handling, processing, and processed products","year":2022,"lang":"en","type":"article","venue":"Universiti Putra Malaysia Institutional Repository (Universiti Putra Malaysia)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Food processing; Production (economics); Postharvest; Legume; European union; Value (mathematics); Agroecology; Consumption (sociology); Organoleptic; Health benefits","score_opus":0.015163017027437992,"score_gpt":0.1936374434062401,"score_spread":0.1784744263788021,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6986928951","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96590847,0.01211955,0.000054811902,0.0045806253,0.00048345196,0.0013473398,0.0002995042,0.00022044672,0.014985821],"genre_scores_gemma":[0.9953374,0.0013347383,0.00029128484,0.0006008162,0.00033446806,0.00003644973,0.00032801108,0.000008377746,0.0017283981],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.996222,0.0003561989,0.0005728122,0.0011037962,0.0011330113,0.0006121687],"domain_scores_gemma":[0.9980111,0.00009006799,0.0007071821,0.0002730811,0.00064985815,0.000268706],"candidate_categories":["metaepi_narrow","sts"],"consensus_categories":[],"category_scores_codex":[0.00067609374,0.0004758854,0.0006687949,0.00025001663,0.0019177801,0.00011198789,0.0010326091,0.00018416595,0.00027389702],"category_scores_gemma":[0.00006073857,0.00034517513,0.00026492466,0.0018024852,0.0007015199,0.0016907507,0.0006621504,0.0005648682,0.000010237736],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0022506267,0.005236856,0.008840777,0.032735907,0.0016110591,0.008382062,0.0037006168,0.042447276,0.7097149,0.14518821,0.018766824,0.021124925],"study_design_scores_gemma":[0.0067815036,0.007094208,0.01169639,0.016876042,0.0023663363,0.0137392385,0.025351625,0.043664288,0.036508746,0.00074242824,0.8288278,0.0063513964],"about_ca_topic_score_codex":0.00029826313,"about_ca_topic_score_gemma":0.0000057048815,"teacher_disagreement_score":0.810061,"about_ca_system_score_codex":0.0006435761,"about_ca_system_score_gemma":0.00067934766,"threshold_uncertainty_score":0.99990004},"labels":[],"label_agreement":null},{"id":"W6987322298","doi":"","title":"Stability assessment of emulsions treated by ultra-high pressure homogenization and their incorporation in a UHT milk-based product for delivery of conjugated linoleic acid","year":2016,"lang":"ca","type":"dissertation","venue":"LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada; Ministerio de Economía y Competitividad; Fundación Alfonso Martín Escudero","keywords":"Conjugated linoleic acid; Emulsion; Homogenization (climate); Heat stability","score_opus":0.021306067025233962,"score_gpt":0.2436218144314119,"score_spread":0.22231574740617793,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6987322298","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9871076,0.0015701817,0.0007191512,0.0018354364,0.00051495497,0.0039236504,0.003253118,0.000096181786,0.0009797459],"genre_scores_gemma":[0.99173874,0.0002095467,0.0004290136,0.000013746583,0.00019546939,0.00081036537,0.0065039913,0.000020204849,0.00007890134],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9947667,0.0010409937,0.0017474582,0.0012061085,0.000691863,0.00054688053],"domain_scores_gemma":[0.9949017,0.00072129467,0.001910662,0.00040486988,0.0018124141,0.00024904707],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0010648418,0.00069071294,0.0011297682,0.0003290251,0.0005357036,0.000105869745,0.0005722676,0.0009947305,0.000031144118],"category_scores_gemma":[0.00079452386,0.00039082902,0.0002778853,0.0010806889,0.000074811105,0.00039999007,0.00007289698,0.00041163928,5.3660375e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00084854104,0.001409372,0.007968926,0.0011565035,0.0002583313,0.0000039910537,0.0007466048,0.000044182885,0.9600468,0.023802247,0.000046857636,0.00366759],"study_design_scores_gemma":[0.0033684643,0.0013296268,0.04700506,0.0019494733,0.0003319904,0.000036981262,0.0012414022,0.0014163427,0.91273046,0.00031359884,0.029170277,0.0011062993],"about_ca_topic_score_codex":0.000042313222,"about_ca_topic_score_gemma":0.0014911487,"teacher_disagreement_score":0.047316372,"about_ca_system_score_codex":0.0003940918,"about_ca_system_score_gemma":0.00063098874,"threshold_uncertainty_score":0.9998544},"labels":[],"label_agreement":null},{"id":"W6990718543","doi":"","title":"The Effect of Some Chemical Additives on the Foaming Performance of the Pasteurized Liquid Egg White","year":2018,"lang":"en","type":"article","venue":"Digital Repository of Polessky State University (Polessky State University)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Institute of Population and Public Health; Selçuk Üniversitesi; King Saud University","keywords":"Citric acid; Egg white; Tartaric acid; Yolk; Pasteurization; Sodium citrate; Heat stability","score_opus":0.005916950824318179,"score_gpt":0.15837277869473623,"score_spread":0.15245582787041806,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6990718543","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98904604,0.000034553414,0.0000039301526,0.00021759584,0.00022137466,0.00046501122,0.00048038122,0.000038089358,0.009492997],"genre_scores_gemma":[0.9952102,0.000033530174,0.0000022223428,0.0000112441,0.00006542195,3.3626856e-7,0.000009499551,0.000003867253,0.0046636825],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99792457,0.0004074369,0.00033678237,0.0003750136,0.0005561748,0.00040004056],"domain_scores_gemma":[0.99773586,0.0008061289,0.00071676547,0.0003384676,0.000298407,0.00010437586],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002735474,0.00027781364,0.00039798094,0.00006485016,0.00069756294,0.00005847047,0.0015615883,0.00010034319,0.000007748761],"category_scores_gemma":[0.00007665857,0.000112501235,0.00031742244,0.000651561,0.001983292,0.0005612587,0.0006228214,0.0002562485,0.000005068443],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.017894996,0.0006623874,0.054668702,0.00048460992,0.0012945477,0.00013256326,0.0056595383,0.000111148816,0.8590506,0.00411016,0.0012103264,0.05472047],"study_design_scores_gemma":[0.0009960715,0.0039363597,0.017683214,0.0005620382,0.000088329165,0.000011060665,0.004808463,0.00009091823,0.95330554,0.000035124518,0.018062761,0.0004201375],"about_ca_topic_score_codex":0.00016353646,"about_ca_topic_score_gemma":0.00005534606,"teacher_disagreement_score":0.09425497,"about_ca_system_score_codex":0.00013707702,"about_ca_system_score_gemma":0.000053220436,"threshold_uncertainty_score":0.73075217},"labels":[],"label_agreement":null},{"id":"W6991823055","doi":"","title":"Interactions between modified milk fat globule membrane and casein micelles in rennet-induced milk gels","year":2008,"lang":"en","type":"dissertation","venue":"The Atrium (University of Guelph)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rennet; Globules of fat; Micelle; Casein; Coagulation; Emulsion; Skimmed milk; Flocculation","score_opus":0.04078335530803578,"score_gpt":0.2357748720314637,"score_spread":0.1949915167234279,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6991823055","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99561083,0.0005490089,0.0000011489702,0.00068775413,0.00019608552,0.00047780463,0.00013132236,0.000035638037,0.0023103897],"genre_scores_gemma":[0.9953628,0.00033548422,0.000033459994,0.00000957317,0.00015852501,0.0000011681084,0.000453222,0.0000023497344,0.0036434247],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9987346,0.00019900681,0.00023017419,0.0003535133,0.0002456529,0.00023704834],"domain_scores_gemma":[0.9991057,0.00026247278,0.00032364382,0.00014461172,0.00008729665,0.00007625447],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019948494,0.00021817374,0.0004293375,0.000066220586,0.00037779743,0.00001953997,0.00059989095,0.0002758942,0.00009185637],"category_scores_gemma":[0.000027762524,0.0001141573,0.0001503035,0.0003550819,0.00008644088,0.00014831302,0.00010821702,0.00034706845,0.00002479725],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018346077,0.00004573814,0.00040773235,0.000060874074,0.000073478404,0.000031361735,0.0021260702,0.000006416752,0.9889956,0.000030739713,0.0006175734,0.0074209496],"study_design_scores_gemma":[0.001730511,0.00078246655,0.85791546,0.000749072,0.00045078743,0.000068536596,0.06484272,0.00024603953,0.05506677,0.00055901933,0.016102672,0.0014859377],"about_ca_topic_score_codex":0.022540357,"about_ca_topic_score_gemma":0.043283895,"teacher_disagreement_score":0.93392885,"about_ca_system_score_codex":0.000067266104,"about_ca_system_score_gemma":0.000018932702,"threshold_uncertainty_score":0.9839686},"labels":[],"label_agreement":null},{"id":"W6992046191","doi":"","title":"An investigation of the hypocholesterolemic and antioxidative effects of whey protein isolates in the Golden Syrian hamster /","year":2004,"lang":"en","type":"dissertation","venue":"eScholarship@McGill (McGill)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Whey protein; Whey protein isolate; Antioxidant; Cholesterol; Homocysteine; Bovine serum albumin; Albumin; Cysteine","score_opus":0.011713401388898419,"score_gpt":0.21263844591460856,"score_spread":0.20092504452571014,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6992046191","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99582344,0.00028330585,1.0183579e-8,0.00005335231,0.0002145316,0.0026061062,0.00022008826,0.00003071416,0.00076844986],"genre_scores_gemma":[0.99925965,0.000022858087,0.00003488165,0.00008442989,0.000033316337,0.00024117438,0.00016675286,0.00000911295,0.00014784954],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99641895,0.0013107593,0.0007803345,0.0006117631,0.000549501,0.0003286943],"domain_scores_gemma":[0.99821216,0.00023751073,0.0009420487,0.00032612428,0.00019344958,0.000088681765],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010796768,0.00042897582,0.00054550695,0.0000669202,0.00036175008,0.00007230712,0.0010524322,0.00053762534,0.000008747682],"category_scores_gemma":[0.00032341058,0.00016335769,0.00016243647,0.00059033826,0.000163981,0.00055707165,0.00009156178,0.000757822,0.000005460369],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006090352,0.0000817366,0.0008666393,0.00042558374,0.000032815093,0.0000024926194,0.00013869675,0.0000031083428,0.98327655,0.0026339167,2.1701698e-7,0.012477343],"study_design_scores_gemma":[0.00044994443,0.0006662263,0.15770346,0.00224442,0.000060015496,0.00000928116,0.0010199281,0.0000030987674,0.8206793,0.016688181,0.00010647342,0.00036968495],"about_ca_topic_score_codex":0.0015027999,"about_ca_topic_score_gemma":0.008287229,"teacher_disagreement_score":0.16259725,"about_ca_system_score_codex":0.000122000856,"about_ca_system_score_gemma":0.000021337511,"threshold_uncertainty_score":0.6661533},"labels":[],"label_agreement":null},{"id":"W6995784324","doi":"","title":"Phenolic compounds in oil-bearing plants and their interactions with oilseed protein isolates","year":2006,"lang":"en","type":"dissertation","venue":"eScholarship@McGill (McGill)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Isoelectric point; Phenols; Hydrolysis; Polyacrylamide gel electrophoresis; Molecular mass; Gel electrophoresis; Isoelectric focusing; Extraction (chemistry)","score_opus":0.01813641319576785,"score_gpt":0.21565648713972896,"score_spread":0.1975200739439611,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6995784324","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.95619214,0.0003092778,9.775879e-9,0.00003213808,0.00027830855,0.00066239655,0.000612857,0.00020220492,0.041710645],"genre_scores_gemma":[0.9930623,0.000044568405,0.000055310767,0.000042646585,0.000089392466,0.00036930956,0.0010209868,0.000019449531,0.005296002],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99692047,0.00030905107,0.0007383204,0.0009954508,0.00035537904,0.0006813443],"domain_scores_gemma":[0.9987207,0.00022391955,0.00051841454,0.00021028343,0.00014035148,0.00018635209],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0004650239,0.0007146644,0.0007420477,0.00014509949,0.00089681544,0.00021820232,0.0005631111,0.0006599212,0.000057058372],"category_scores_gemma":[0.00008479764,0.00032756286,0.00013525196,0.00050526194,0.000065048516,0.00061267975,0.00012321654,0.0016973614,0.000052409363],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027009388,0.00019562074,0.00020504338,0.00015528384,0.0000784875,0.000024414996,0.000024043366,0.000006159966,0.83513045,0.0009405944,0.000001647784,0.16296817],"study_design_scores_gemma":[0.0032958763,0.0022033239,0.046445515,0.0101456065,0.0001270675,0.0004498552,0.0078237895,0.00022582691,0.7992823,0.01600787,0.10801449,0.005978498],"about_ca_topic_score_codex":0.0054118023,"about_ca_topic_score_gemma":0.080524504,"teacher_disagreement_score":0.15698968,"about_ca_system_score_codex":0.00030778433,"about_ca_system_score_gemma":0.000014061817,"threshold_uncertainty_score":0.9999176},"labels":[],"label_agreement":null},{"id":"W7006892006","doi":"","title":"Wet Fractionation Approaches For Isolating Pulse Proteins And Their Modification Through pH Shifting","year":2024,"lang":"en","type":"dissertation","venue":"University Library (University of Saskatchewan)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Alberta Pulse Growers Commission; Saskatchewan Pulse Growers; World Health Organization","keywords":"Extraction (chemistry); Fractionation; Protein purification; Particle size; Pulse (music); Plant protein; Water extraction","score_opus":0.034938843024977635,"score_gpt":0.19349879438830753,"score_spread":0.1585599513633299,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7006892006","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9897551,0.0003790613,0.00070242345,0.0010871015,0.0002102328,0.0013206463,0.000633238,0.0002515028,0.0056606755],"genre_scores_gemma":[0.9810029,0.000066335546,0.0025996848,0.000010170043,0.00015199298,0.0000011470339,0.0030266414,0.000006230492,0.013134897],"study_design_codex":"design_other","study_design_gemma":"qualitative","domain_scores_codex":[0.9987859,0.00009338938,0.00016484396,0.0005666561,0.00017710736,0.00021210675],"domain_scores_gemma":[0.99919665,0.00016825825,0.0003880648,0.00010284187,0.00007472994,0.00006945624],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013362631,0.0002602269,0.00033541984,0.00008159996,0.0005832419,0.00007110551,0.0004265542,0.0004339015,0.0001376491],"category_scores_gemma":[0.000012482489,0.00017847771,0.00020255541,0.00038798692,0.000081877064,0.0016271382,0.00012983136,0.00029114896,0.00000998496],"study_design_candidate":"qualitative","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0030254885,0.0008174274,0.0025107504,0.005409536,0.0014116223,0.00004576031,0.35093218,0.00015439064,0.21670654,0.010747502,0.002091425,0.4061474],"study_design_scores_gemma":[0.00048737653,0.00034624108,0.0052362364,0.00059316965,0.00017702901,0.0000040223217,0.9554156,0.003600708,0.007580208,0.0049813264,0.020845022,0.00073303556],"about_ca_topic_score_codex":0.0014519761,"about_ca_topic_score_gemma":0.003096895,"teacher_disagreement_score":0.6044834,"about_ca_system_score_codex":0.0000685603,"about_ca_system_score_gemma":0.00007978806,"threshold_uncertainty_score":0.72781104},"labels":[],"label_agreement":null},{"id":"W7009082430","doi":"","title":"Determining the lmpact of Genotype × Environment on oat protein isolate structure, function, and composition","year":2023,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Context (archaeology); Genotype; Composition (language); Plant protein; Protein isolate; Protein quality; Avena","score_opus":0.01815219508901174,"score_gpt":0.18257403481743628,"score_spread":0.16442183972842456,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7009082430","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99883074,0.000047220117,0.000004422159,0.00015889332,0.00012589134,0.00051013136,0.00007199543,0.000024705023,0.00022602042],"genre_scores_gemma":[0.9992832,0.00002430218,0.000023759825,0.000004953511,0.000049587903,7.3311776e-7,0.00022413596,0.0000022000916,0.00038711537],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9992262,0.000078116085,0.00009678004,0.00022368091,0.00025607127,0.000119151184],"domain_scores_gemma":[0.99946576,0.00005265827,0.00032178845,0.000084255895,0.000043580985,0.00003196916],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010330594,0.00014175934,0.00020604082,0.000028063974,0.0002605744,0.000014379081,0.00021829143,0.00016388914,0.00001797924],"category_scores_gemma":[0.0000063665457,0.000070171816,0.000069587615,0.00010022561,0.000060998853,0.00006022697,0.00005066729,0.00015207873,0.000019012337],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00070573576,0.00008976777,0.01041817,0.00023907016,0.0001783336,0.00000553668,0.0006809828,0.00006318387,0.96095425,0.00017879985,0.00038337172,0.026102772],"study_design_scores_gemma":[0.00018424846,0.0007768044,0.9855663,0.00018622093,0.000068376605,6.2706806e-7,0.007244484,0.000040590396,0.0046519632,0.00025289308,0.0008569277,0.00017054287],"about_ca_topic_score_codex":0.00080705853,"about_ca_topic_score_gemma":0.05341145,"teacher_disagreement_score":0.97514814,"about_ca_system_score_codex":0.00004581902,"about_ca_system_score_gemma":0.0000060295756,"threshold_uncertainty_score":0.96386135},"labels":[],"label_agreement":null},{"id":"W7011020490","doi":"","title":"L’écume des vies. Sylvia Dupuis, Éclats de vie, Québec, Les Écrits d’à côté, 2023, 131 p.","year":2024,"lang":"fr","type":"article","venue":"Érudit (Université de Montréal)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Nucleofection; Gestational period; TSG101; Dysgeusia; Diafiltration; Liquation; Triacetin; Emperipolesis; Fusible alloy","score_opus":0.013189233098072755,"score_gpt":0.17848754521129842,"score_spread":0.16529831211322565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7011020490","genre_codex":"review","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.2680212,0.641001,0.000079558944,0.080298126,0.0011660082,0.0004469229,0.00021941903,0.00032632434,0.008441489],"genre_scores_gemma":[0.48024988,0.0624657,0.00039639222,0.0004133905,0.0013467773,0.000025482037,0.00006802074,0.000021032034,0.45501333],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99682516,0.00037392558,0.0003668321,0.00081927597,0.00045006085,0.0011647387],"domain_scores_gemma":[0.99859554,0.00036581513,0.000138386,0.00024839392,0.0001406532,0.0005111984],"candidate_categories":["metaepi_narrow","sts","insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.00056503055,0.00051239086,0.00050679327,0.00009446191,0.001385252,0.00020996772,0.0008636887,0.0006131819,0.0030846293],"category_scores_gemma":[0.00009336184,0.00031863488,0.00044488366,0.0009295174,0.00051007106,0.00051889796,0.00060280366,0.0005430003,0.0026753766],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":true,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001006312,0.00015706422,0.0023591598,0.00060304307,0.00036400298,0.004487093,0.0011752502,0.00008200137,0.038960207,0.015455987,0.38450196,0.5517536],"study_design_scores_gemma":[0.00022911512,0.00035157494,0.0023817287,0.00086889736,0.00018829387,0.0009848231,0.0010970791,0.0008824737,0.0012286667,0.0023456144,0.9888343,0.00060742703],"about_ca_topic_score_codex":0.26802525,"about_ca_topic_score_gemma":0.67374635,"teacher_disagreement_score":0.6043323,"about_ca_system_score_codex":0.008697264,"about_ca_system_score_gemma":0.00014700541,"threshold_uncertainty_score":0.99992657},"labels":[],"label_agreement":null},{"id":"W7019672663","doi":"","title":"High- and Low-Protein Pea Genotypes: Effect of Seed Traits on the Properties of Flours and Protein Isolates","year":2025,"lang":"en","type":"article","venue":"University Library (University of Saskatchewan)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Germplasm; Pisum; Starch; Pea protein; Crop; Protein quality; High protein","score_opus":0.005951180988434687,"score_gpt":0.13675258255308528,"score_spread":0.1308014015646506,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7019672663","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99684674,0.0002008522,0.000003839551,0.0015063552,0.000015862253,0.00075833476,0.00007431583,0.000039327027,0.0005543575],"genre_scores_gemma":[0.9970538,0.000013249851,0.00009427597,0.0000142272975,0.0000103677685,1.9201705e-7,0.0000050471017,0.0000012040117,0.002807624],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99912167,0.00025410746,0.000108708984,0.00024312641,0.00013269781,0.00013969795],"domain_scores_gemma":[0.9995346,0.00012259017,0.00016089782,0.000091247624,0.000038635197,0.00005204742],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015701714,0.00014673379,0.00032965967,0.00006137103,0.00022433235,0.000012124193,0.0004267107,0.0001262399,0.000049472],"category_scores_gemma":[0.000013966463,0.00007314694,0.00008433809,0.00035089208,0.0004734243,0.00036818837,0.00030875523,0.00012829219,0.0000016744289],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011941888,0.000065674205,0.0030004387,0.00043302294,0.0001263024,0.000007156764,0.004105464,0.0000052137802,0.98683345,0.0009792276,0.00006889656,0.003180956],"study_design_scores_gemma":[0.0016027046,0.0025254933,0.05340437,0.0018097267,0.00010910629,0.00000175261,0.10081975,0.000127624,0.83777636,0.00053296715,0.0008820326,0.00040812456],"about_ca_topic_score_codex":0.0022365798,"about_ca_topic_score_gemma":0.00034717136,"teacher_disagreement_score":0.1490571,"about_ca_system_score_codex":0.000016818889,"about_ca_system_score_gemma":0.0000500628,"threshold_uncertainty_score":0.33810544},"labels":[],"label_agreement":null},{"id":"W7024222103","doi":"","title":"Selection of Ontario soybean varieties tailored for specific food processing functionality","year":2007,"lang":"en","type":"dissertation","venue":"The Atrium (University of Guelph)","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Gluten; Composition (language); Soy protein; Plant protein; Carbohydrate; Soybean Proteins; Wheat gluten; Protein quality","score_opus":0.036832587840577205,"score_gpt":0.22495581891345237,"score_spread":0.18812323107287515,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7024222103","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99561065,0.00026515996,0.0002233955,0.00011506859,0.00029975327,0.0006478365,0.000058687485,0.000037344715,0.0027421224],"genre_scores_gemma":[0.98972845,0.000007800724,0.00020430204,0.0000044155804,0.0001905116,0.0000012096409,0.00052316586,0.0000018255366,0.009338323],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99894285,0.000055707038,0.00021997085,0.00025833587,0.00033982887,0.00018332197],"domain_scores_gemma":[0.9987404,0.0001013531,0.0005888691,0.000077591896,0.00045677414,0.000035054974],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053971936,0.00015776191,0.0003048019,0.00003626683,0.00044456794,0.000017527733,0.00042562344,0.00026257694,0.00026220345],"category_scores_gemma":[0.000015384376,0.000079941936,0.00023966511,0.00029596424,0.000096474076,0.00012634517,0.00003387821,0.00019887689,0.0000043741816],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0034139815,0.00025143565,0.0021063536,0.00066195225,0.0003154143,9.516227e-7,0.008193996,0.000022105985,0.93922883,0.0016901819,0.002520425,0.041594345],"study_design_scores_gemma":[0.00072480954,0.0022368357,0.86965126,0.00022409637,0.00034278232,0.000006612508,0.031639233,0.000061802864,0.01788852,0.0043520536,0.07224033,0.0006316729],"about_ca_topic_score_codex":0.011878789,"about_ca_topic_score_gemma":0.17383473,"teacher_disagreement_score":0.92134035,"about_ca_system_score_codex":0.00019087413,"about_ca_system_score_gemma":0.00012118448,"threshold_uncertainty_score":0.9947012},"labels":[],"label_agreement":null},{"id":"W7099894797","doi":"","title":"This monograph analyzes the scope of the core vocabulary of three major varieties of modern written English: American English in the Brown Corpus, British","year":2013,"lang":"en","type":"article","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Vocabulary; Representativeness heuristic; Set (abstract data type); Scope (computer science); Reading (process); Corpus linguistics; Word (group theory); Lexical item; Section (typography)","score_opus":0.01915372017951581,"score_gpt":0.19829345820426425,"score_spread":0.17913973802474845,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7099894797","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98808545,0.0022221063,0.000004905029,0.0005355907,0.0001303003,0.0009788848,0.00005974215,0.000028286107,0.0079547195],"genre_scores_gemma":[0.99919,0.0001803869,0.000056253684,0.00016577453,0.00011950569,0.00008604743,0.0000068001045,0.0000020669736,0.00019321134],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99804634,0.00031395364,0.00054382026,0.0002534545,0.00056914875,0.00027327205],"domain_scores_gemma":[0.9982719,0.00044931905,0.00046612255,0.0003305743,0.00044775225,0.000034372726],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007414188,0.00016856076,0.00041487324,0.000020331634,0.00014109595,0.00007989081,0.0016806965,0.00009356087,0.00028356287],"category_scores_gemma":[0.0002489547,0.000046233108,0.00023783869,0.000987326,0.0010459156,0.00016088907,0.00026343198,0.0002347789,0.0000020950056],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000096319294,0.00066854694,0.62248695,0.0001345751,0.00033507793,0.000003143143,0.010756587,0.000050281884,0.09550597,0.004509581,0.019712552,0.24574041],"study_design_scores_gemma":[0.00028474614,0.00068675453,0.9718223,0.00018974519,0.000058010315,0.000007456857,0.008747787,0.00032652123,0.0095516415,0.0060472335,0.0019701472,0.00030761864],"about_ca_topic_score_codex":0.051524885,"about_ca_topic_score_gemma":0.025872003,"teacher_disagreement_score":0.34933537,"about_ca_system_score_codex":0.0000097830825,"about_ca_system_score_gemma":0.000016720152,"threshold_uncertainty_score":0.9919033},"labels":[],"label_agreement":null},{"id":"W7100325369","doi":"","title":"APPROVAL","year":2010,"lang":"en","type":"article","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Work (physics); Legislation; Control (management); Reproduction","score_opus":0.011349018018968808,"score_gpt":0.18689278346588545,"score_spread":0.17554376544691663,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7100325369","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9059484,0.0000036158408,0.0000021633182,0.0005340858,0.00022558728,0.00006651698,0.000001200497,0.00007949084,0.093138956],"genre_scores_gemma":[0.997366,1.5229143e-7,0.00021037862,0.000092431685,0.00030430596,0.0000074335303,0.0000020293712,8.767422e-8,0.002017176],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997094,0.000007286904,0.00004993831,0.00008225944,0.000067218825,0.00008389253],"domain_scores_gemma":[0.9998993,0.000019481102,0.000011509672,0.000025472877,0.00001196599,0.00003222003],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00009888491,0.000030979736,0.00003457095,0.0000011868533,0.000043934513,0.000019973713,0.00012891153,0.00003855809,0.0016203274],"category_scores_gemma":[0.00001624666,0.000007206064,0.00002135322,0.0000488203,0.000015348389,0.000030327852,0.000024808827,0.00006825957,0.0003860557],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[7.067464e-7,0.000008025101,0.0010236377,2.6195113e-7,6.75636e-7,3.1754837e-7,0.0000029095927,9.424381e-9,0.92217314,0.004566534,0.0006472298,0.07157657],"study_design_scores_gemma":[0.000060086695,0.00012364435,0.051853094,0.0000014720765,0.0000013258634,0.000024474264,0.00008885553,0.000050769908,0.14455064,0.0022245226,0.8008437,0.00017741803],"about_ca_topic_score_codex":0.000107731335,"about_ca_topic_score_gemma":0.00071814994,"teacher_disagreement_score":0.80019647,"about_ca_system_score_codex":0.0000011057209,"about_ca_system_score_gemma":8.851111e-7,"threshold_uncertainty_score":0.9992923},"labels":[],"label_agreement":null},{"id":"W7105986501","doi":"10.7939/83070","title":"Improvement in 3D Printability and Functionalities of Fava Bean Protein Isolates by Cold Plasma Technology","year":2025,"lang":"en","type":"dissertation","venue":"University of Alberta Library","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Pea protein; Plant protein; Food products; Food industry; Cold storage; Plasma; Cold chain","score_opus":0.005710815734996972,"score_gpt":0.1615230307526286,"score_spread":0.15581221501763165,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7105986501","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.991141,0.00020440338,2.0507632e-7,0.00042325744,0.00005530654,0.0006709365,0.00009560524,0.000023804354,0.007385462],"genre_scores_gemma":[0.951518,0.00003937672,0.0000840361,0.0000064892106,0.000008981541,0.0000035855112,0.0004790255,0.0000011201071,0.047859415],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991838,0.00004762053,0.00023163433,0.00030416148,0.00010373516,0.00012910362],"domain_scores_gemma":[0.9994922,0.00012807883,0.00023505907,0.000080486236,0.00003523889,0.00002892015],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000059440623,0.0001458703,0.0003166659,0.000060055372,0.000074990036,0.000011369665,0.000306975,0.00033066754,0.00027425052],"category_scores_gemma":[0.000025283334,0.00008731349,0.0000564303,0.00024353096,0.000102206315,0.00020276356,0.0001484977,0.00016163469,0.0000011483122],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0018793687,0.0010161608,0.09062463,0.003098646,0.000394705,0.0000056050317,0.0034598135,0.00000343672,0.8387914,0.0125509,0.0040656086,0.04410973],"study_design_scores_gemma":[0.0017164857,0.0031438968,0.048633844,0.0025593734,0.00011640583,0.0000015305213,0.05166926,0.00009679305,0.7689375,0.004852348,0.11700564,0.001266883],"about_ca_topic_score_codex":0.008222913,"about_ca_topic_score_gemma":0.009932865,"teacher_disagreement_score":0.11294003,"about_ca_system_score_codex":0.000022792732,"about_ca_system_score_gemma":0.000044016066,"threshold_uncertainty_score":0.99838144},"labels":[],"label_agreement":null},{"id":"W7115183284","doi":"10.1007/s11947-025-04166-0","title":"Dry Fractionation of Plant Proteins and Starches By Tribo-Electrostatic Separation: A Review on Functional and Nutritional Properties","year":2025,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Fractionation; Bioprocess; Ingredient; Raw material; Starch; Plant protein; Moisture; Particle (ecology)","score_opus":0.021294287060421677,"score_gpt":0.23547287087573895,"score_spread":0.2141785838153173,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7115183284","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94025457,0.045878373,0.00003357483,0.012776727,0.000023559242,0.0007150788,0.0001865712,0.00006096969,0.00007059565],"genre_scores_gemma":[0.99648595,0.002804255,0.000048290534,0.00021413628,0.000018757535,0.00025013808,0.000087148896,6.119245e-7,0.00009072977],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99931306,0.000024560575,0.00019720767,0.00023561,0.00012370084,0.00010585855],"domain_scores_gemma":[0.9997241,0.000043258668,0.00009270023,0.000030906423,0.0000895421,0.000019515457],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012287863,0.00010039425,0.00018107466,0.00005057395,0.00014828147,0.000018724442,0.000059186346,0.00012288358,0.000009426206],"category_scores_gemma":[0.00006935444,0.000043615535,0.000013527786,0.0002895916,0.00017329583,0.000076942095,0.00003754252,0.000106974476,5.4750274e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00036732733,0.00035848428,0.004315346,0.0028883985,0.00010824143,9.035743e-7,0.00004366887,2.3123263e-7,0.83972,0.019422455,0.0019820041,0.13079293],"study_design_scores_gemma":[0.0019477867,0.012529945,0.02197673,0.007369915,0.000115897856,0.00012373587,0.0012446608,0.00027437304,0.7630787,0.054553386,0.13592353,0.00086133496],"about_ca_topic_score_codex":0.00001596611,"about_ca_topic_score_gemma":0.00005515919,"teacher_disagreement_score":0.13394153,"about_ca_system_score_codex":0.0000132138175,"about_ca_system_score_gemma":0.000016696662,"threshold_uncertainty_score":0.177859},"labels":[],"label_agreement":null},{"id":"W7115917213","doi":"10.1016/j.foodres.2025.118091","title":"Curcumin loading in Camellia seed oil body and multi-compartment emulsion fabrication: effect of high-pressure homogenization pretreatment","year":2025,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Key Technologies Research and Development Program of Guangzhou","keywords":"Emulsion; Curcumin; Homogenization (climate); Oil droplet; Camellia; Surface modification; Functional food; TBARS; Response surface methodology","score_opus":0.03382703648298562,"score_gpt":0.33068091223387325,"score_spread":0.2968538757508876,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7115917213","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99671227,0.0008805436,0.0000663348,0.0009041561,0.00025957832,0.0004612729,0.00006816784,0.000019978092,0.00062769436],"genre_scores_gemma":[0.9985364,0.00004913616,0.00008461021,0.0000064173346,0.00008656249,0.00017617925,0.00010708652,0.000001036474,0.0009525755],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983363,0.00037228322,0.0002708162,0.0003042558,0.0005197265,0.00019660054],"domain_scores_gemma":[0.9992131,0.00033810383,0.00007404072,0.00007768275,0.0002493043,0.00004775035],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007194648,0.00010340355,0.00017096545,0.00010986886,0.00010782844,0.00005890689,0.00030649023,0.000079259175,0.00006615816],"category_scores_gemma":[0.00028909591,0.00004733069,0.000036475274,0.00041730874,0.00007164899,0.0000977684,0.0002009195,0.00014601693,0.00000992161],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00048158565,0.00074225175,0.29391727,0.00022185507,0.00034688786,0.0000069885964,0.00035074016,0.00029530356,0.61083955,0.0036260537,0.00077466585,0.08839684],"study_design_scores_gemma":[0.0022724487,0.002232176,0.42919293,0.00058166345,0.000023664514,0.0000037151874,0.0001889944,0.012993686,0.5418676,0.00052085036,0.009892515,0.00022975911],"about_ca_topic_score_codex":0.000582145,"about_ca_topic_score_gemma":0.00021206868,"teacher_disagreement_score":0.13527565,"about_ca_system_score_codex":0.00013968023,"about_ca_system_score_gemma":0.0000117140935,"threshold_uncertainty_score":0.19300896},"labels":[],"label_agreement":null},{"id":"W7116692202","doi":"10.1039/d5fb00720h","title":"Comparative assessment of albumins from ten pulses: techno-functional properties and amino acid profiles for sustainable food applications","year":2025,"lang":"en","type":"article","venue":"Sustainable Food Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Fundamental Research Funds for the Central Universities; Priority Academic Program Development of Jiangsu Higher Education Institutions; National Natural Science Foundation of China","keywords":"Amino acid; Solubility; Food processing; Bioavailability; Human health","score_opus":0.028077391178437723,"score_gpt":0.2548271186702677,"score_spread":0.22674972749182998,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7116692202","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98178124,0.003385076,0.0023332697,0.0033867857,0.00003714045,0.006163678,0.00017646402,0.00041413007,0.0023222177],"genre_scores_gemma":[0.9889397,0.000016513268,0.0010408307,0.00003293406,0.000052191484,0.0071575767,0.000091536574,0.0000031600607,0.0026655397],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99808455,0.000050881095,0.00044611734,0.00059708394,0.00019385226,0.0006275102],"domain_scores_gemma":[0.99842334,0.00013483994,0.00023605235,0.00023814931,0.00092140655,0.000046232013],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002804302,0.00026204452,0.00053188484,0.00020497265,0.0005790563,0.00007517871,0.0005307339,0.0003844852,0.000017661665],"category_scores_gemma":[0.00014891934,0.00012977942,0.00007936719,0.0011804699,0.0004932576,0.00021183022,0.00052378076,0.0002359775,0.0000012888953],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011604419,0.00062384474,0.009009461,0.0008159055,0.0004733366,0.000003133915,0.00011262446,0.000013397463,0.15291852,0.82476634,0.00078432355,0.010363089],"study_design_scores_gemma":[0.0009674724,0.0052308114,0.008712593,0.00013829979,0.00013517239,0.0000073468414,0.11645153,0.00023822549,0.5215639,0.24373063,0.10224306,0.0005809685],"about_ca_topic_score_codex":0.00028140412,"about_ca_topic_score_gemma":0.00021694442,"teacher_disagreement_score":0.5810357,"about_ca_system_score_codex":0.0002218994,"about_ca_system_score_gemma":0.00016899937,"threshold_uncertainty_score":0.5292251},"labels":[],"label_agreement":null},{"id":"W7116854620","doi":"10.2139/ssrn.5958967","title":"Zein-Coated versus Zein-Inserted Kaempferol Liposomes: Enhancing Bitterness Masking, Stability, and Bioaccessibility","year":2025,"lang":"","type":"preprint","venue":"SSRN Electronic Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Liposome; Antioxidant; Kaempferol; Coating; Raman spectroscopy; Thermal stability","score_opus":0.03448420946825423,"score_gpt":0.2758884087069901,"score_spread":0.24140419923873588,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7116854620","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9716083,0.016651755,0.0008350324,0.0025576507,0.0048338897,0.0024291598,0.00015084592,0.00023195142,0.0007014153],"genre_scores_gemma":[0.98454165,0.012122997,0.000034297795,0.00012734091,0.0017247805,0.00012496655,0.00008209731,0.000019049514,0.0012228094],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9825524,0.0025819598,0.0031290804,0.0029589843,0.0015536048,0.0072239684],"domain_scores_gemma":[0.99469817,0.0009184465,0.0018789184,0.0008885117,0.0009511525,0.00066481455],"candidate_categories":["metaepi_narrow","sts","scholarly_communication","research_integrity"],"consensus_categories":["metaepi_narrow","research_integrity"],"category_scores_codex":[0.011472571,0.0017476829,0.0022156131,0.0002808667,0.0019207251,0.0014983129,0.003411702,0.001795671,0.0005410811],"category_scores_gemma":[0.00092938513,0.0009232391,0.0009558549,0.0013526357,0.0006998883,0.00072226214,0.0029671807,0.011096404,0.000056385466],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":true,"about_ca_system_consensus":false,"study_design_scores_codex":[0.014200785,0.0039498745,0.052719556,0.0035035838,0.010989995,0.00014508567,0.004876245,0.00014450353,0.4611456,0.017231667,0.00013052262,0.4309626],"study_design_scores_gemma":[0.02907114,0.03332152,0.04352013,0.01415379,0.0051693562,0.0029232989,0.078229435,0.0071608145,0.46211475,0.29488128,0.010138619,0.019315856],"about_ca_topic_score_codex":0.007264429,"about_ca_topic_score_gemma":0.053440645,"teacher_disagreement_score":0.41164672,"about_ca_system_score_codex":0.0046605505,"about_ca_system_score_gemma":0.004494429,"threshold_uncertainty_score":0.99953824},"labels":[],"label_agreement":null},{"id":"W7117106814","doi":"10.1016/j.foodres.2025.118092","title":"Elucidation of the composition structure and physicochemical stability of flaxseed oil bodies recovered from neutral and weak alkaline","year":2025,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"National Key Research and Development Program of China; National Natural Science Foundation of China","keywords":"Emulsion; Flocculation; Composition (language); Viscosity; Zeta potential; Lipase; Aqueous solution; Lipolysis","score_opus":0.04648782091537454,"score_gpt":0.3029581337257134,"score_spread":0.25647031281033883,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7117106814","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99598604,0.000108203174,0.0000021242242,0.0020320301,0.00012161011,0.00011242313,0.00089926744,0.0000052222754,0.00073307886],"genre_scores_gemma":[0.99964577,0.0000178405,0.00003979961,0.000010338947,0.00009333113,0.000007628909,0.00014146407,3.6599354e-7,0.000043434167],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991012,0.00016544902,0.00017924004,0.00016380617,0.0003047588,0.00008553491],"domain_scores_gemma":[0.999343,0.00025930748,0.00006853985,0.000056072644,0.00025270964,0.000020378762],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002597434,0.000052234107,0.00010183817,0.00001653471,0.00007397844,0.00002683802,0.00021749591,0.000057815174,0.000056672343],"category_scores_gemma":[0.00014372972,0.000020847736,0.000031081694,0.00010552854,0.0002222973,0.00007288875,0.0002158597,0.00014187518,2.432359e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009573784,0.000044778226,0.006864719,0.000019166555,0.00003742964,2.8654782e-8,0.00006282581,8.515525e-7,0.9871075,0.0011521843,0.00012359345,0.004491195],"study_design_scores_gemma":[0.00020261417,0.00013129188,0.108113594,0.00009404675,0.000003439089,5.5571263e-7,0.00016672963,0.0002650081,0.8821657,0.008171276,0.000647085,0.000038701088],"about_ca_topic_score_codex":0.00040105838,"about_ca_topic_score_gemma":0.00029260776,"teacher_disagreement_score":0.10494183,"about_ca_system_score_codex":0.000029717641,"about_ca_system_score_gemma":0.000012463565,"threshold_uncertainty_score":0.0850146},"labels":[],"label_agreement":null},{"id":"W7117133504","doi":"10.1016/j.afres.2025.101627","title":"High-moisture extrusion modifies texture and improves nutritional value of sunflower meal-pea protein meat analogues","year":2025,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Texture (cosmology); Sunflower; Extrusion; Value (mathematics); Food storage; Sunflower oil; Processed meat","score_opus":0.03721512286900598,"score_gpt":0.28405178429292616,"score_spread":0.2468366614239202,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7117133504","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9881555,0.0018569889,0.000015120815,0.0019674392,0.00006366838,0.0016112158,0.00010339032,0.00005582016,0.0061708456],"genre_scores_gemma":[0.9984034,0.000066634435,0.0002384714,0.000040270384,0.00020826772,0.00033374043,0.00007031727,0.0000021475225,0.0006368055],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976819,0.00022383017,0.00032449263,0.0005142455,0.0008197852,0.00043570786],"domain_scores_gemma":[0.9990842,0.0003149962,0.000072135736,0.00015949829,0.00027617379,0.000093046045],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010040987,0.00018398055,0.00031603684,0.00008832931,0.00042018143,0.00009363368,0.00047582044,0.00030738872,0.0000362579],"category_scores_gemma":[0.000091415764,0.00007621208,0.000069414884,0.0007210878,0.00038404952,0.00009142045,0.00042264853,0.0005047107,0.000007663541],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015352036,0.000120919,0.000069641515,0.0001269975,0.000043866145,0.0000013899717,0.00006941578,0.0000024573387,0.82914364,0.15651809,0.0007619444,0.012988124],"study_design_scores_gemma":[0.0009633888,0.001464794,0.02545979,0.00042591785,0.000020112853,0.000005094223,0.0019112196,0.00009129648,0.7620455,0.19721232,0.009961881,0.00043867095],"about_ca_topic_score_codex":0.00065255805,"about_ca_topic_score_gemma":0.0006752652,"teacher_disagreement_score":0.067098126,"about_ca_system_score_codex":0.000038395377,"about_ca_system_score_gemma":0.000035254474,"threshold_uncertainty_score":0.32317382},"labels":[],"label_agreement":null},{"id":"W7117320987","doi":"10.1016/j.foodchem.2025.147719","title":"Adsorbent resin technology for flavour removal in canola protein isolate processing","year":2025,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Canola; Solubility; Flavour; Ingredient; Adsorption; Odor; Protein precipitation; Soy protein","score_opus":0.013273803291942329,"score_gpt":0.231286466432257,"score_spread":0.21801266314031467,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7117320987","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9897184,0.0011150878,0.000018123565,0.0027004748,0.000049114136,0.000688026,0.000026397829,0.00014827756,0.0055361083],"genre_scores_gemma":[0.99589366,0.0000021429453,0.0003577804,0.00004141235,0.00011436212,0.00039405623,0.000013924919,0.0000016244587,0.0031810277],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99882025,0.000016784132,0.0003014269,0.00039151637,0.000113129594,0.000356868],"domain_scores_gemma":[0.99965954,0.000024538123,0.0001035951,0.00010402069,0.00007140262,0.00003690394],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020240371,0.00015379193,0.00020905341,0.00002005943,0.00014136964,0.000044958837,0.0004127059,0.00029953688,0.00002681478],"category_scores_gemma":[0.00014099655,0.00007388087,0.00005811905,0.0005288889,0.0000568935,0.000047560905,0.00011218285,0.00020264635,0.0000034537557],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004461375,0.000044666893,0.00014028806,0.00016089773,0.000008028129,0.00000413644,0.0000130622475,0.000001095543,0.96199524,0.00010333131,0.00009983605,0.03738481],"study_design_scores_gemma":[0.0002765332,0.00012980046,0.00018548644,0.0004058614,0.000004617326,0.000012108169,0.00023823921,0.00009476568,0.9699135,0.0028963469,0.025661848,0.00018093843],"about_ca_topic_score_codex":0.000042119384,"about_ca_topic_score_gemma":0.00021875264,"teacher_disagreement_score":0.037203874,"about_ca_system_score_codex":0.00010109564,"about_ca_system_score_gemma":0.000052337666,"threshold_uncertainty_score":0.30127743},"labels":[],"label_agreement":null},{"id":"W7117365142","doi":"10.2139/ssrn.5975934","title":"Development of canola oil-based emulsions stabilized by dairy proteins and polysaccharides for their use as dairy fat substitutes in model cheeses","year":2025,"lang":"","type":"preprint","venue":"SSRN Electronic Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Canola; Emulsion; Skimmed milk; Polysaccharide; Whey protein; Whey protein isolate; Globules of fat; Milk fat; Fat substitute","score_opus":0.039679725087100874,"score_gpt":0.26841914230819897,"score_spread":0.22873941722109808,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7117365142","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97695184,0.015167204,0.0034269562,0.0009827453,0.0003108969,0.002470286,0.0005906195,0.000047453486,0.000052020485],"genre_scores_gemma":[0.9871353,0.007533476,0.002730736,0.00006682139,0.00015460368,0.00079573964,0.00011386609,0.000013428571,0.0014560209],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99179953,0.00048741317,0.0022554887,0.0012767706,0.0007329928,0.0034478183],"domain_scores_gemma":[0.9967642,0.00067399157,0.0013961602,0.0003476747,0.00051476737,0.0003032203],"candidate_categories":["metaepi_narrow","research_integrity"],"consensus_categories":[],"category_scores_codex":[0.003780945,0.0009907451,0.0015066313,0.00025647337,0.0010013961,0.0003445382,0.0015513679,0.00082424755,0.000030148216],"category_scores_gemma":[0.00075954193,0.00050399604,0.0004966235,0.0005514965,0.00036228765,0.00044347532,0.0006641359,0.0033267017,0.0000016106751],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":true,"about_ca_system_consensus":false,"study_design_scores_codex":[0.001942635,0.001366633,0.0022713856,0.00079006096,0.0008501131,0.000002738573,0.0027281723,0.0020242052,0.82486236,0.006598649,0.000050834762,0.15651222],"study_design_scores_gemma":[0.0113586085,0.0046475623,0.0015097198,0.011892792,0.000596291,0.00019220564,0.031756785,0.03749191,0.72820276,0.15626991,0.009961402,0.00612007],"about_ca_topic_score_codex":0.0026336235,"about_ca_topic_score_gemma":0.036407977,"teacher_disagreement_score":0.15039214,"about_ca_system_score_codex":0.002225361,"about_ca_system_score_gemma":0.008906735,"threshold_uncertainty_score":0.99974114},"labels":[],"label_agreement":null},{"id":"W7117453187","doi":"10.1002/sfp2.70047","title":"Profiling and Characterization of Seed Storage Proteins From Borage ( <i>Borago officinalis</i> L.) Pressed Cake as a Novel Plant‐Based Protein Source","year":2025,"lang":"en","type":"article","venue":"Sustainable Food Proteins","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; Saskatchewan Polytechnic","funders":"","keywords":"Fractionation; Solubility; Amino acid; Plant protein; Leucine; Proteome; Limiting; Glutelin","score_opus":0.01003008655764663,"score_gpt":0.20167394279267548,"score_spread":0.19164385623502883,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7117453187","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98273885,0.0004184037,0.0028694589,0.0009818135,0.00007209815,0.010889428,0.0008573476,0.00029214792,0.00088042865],"genre_scores_gemma":[0.9940197,0.0000023134228,0.0006135994,0.00016122457,0.000162678,0.0020216287,0.0006021063,0.000012260154,0.0024045098],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9964997,0.00033550386,0.0008112161,0.00093619584,0.0006065936,0.0008107441],"domain_scores_gemma":[0.99816006,0.000119696815,0.00063661445,0.00036308623,0.00054070726,0.00017981834],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0007537078,0.0005156882,0.0007015456,0.00013205572,0.00051616743,0.0002468122,0.000635332,0.00039777506,0.000045398872],"category_scores_gemma":[0.00037893196,0.0002855933,0.0001365854,0.0011295183,0.0001814884,0.00041904987,0.00033587893,0.00040607929,0.000005069972],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005939052,0.00043679788,0.00097272254,0.0009481596,0.000082734216,0.00001897084,0.00022614078,0.00003470215,0.99269503,0.0029990205,0.000009652021,0.0009821379],"study_design_scores_gemma":[0.0014868628,0.0021516262,0.007864834,0.00070245314,0.00005643869,0.00000399763,0.0018799155,0.001023324,0.972148,0.00071296806,0.011321211,0.00064835197],"about_ca_topic_score_codex":0.0040266016,"about_ca_topic_score_gemma":0.00022941112,"teacher_disagreement_score":0.02054704,"about_ca_system_score_codex":0.00015896451,"about_ca_system_score_gemma":0.00039089398,"threshold_uncertainty_score":0.99995965},"labels":[],"label_agreement":null},{"id":"W7132956291","doi":"","title":"Structural analysis of PEGylated nanoemulsions using EPR spectroscopy – the impact of an active compound incorporated in stabilizing layer","year":2023,"lang":"en","type":"article","venue":"FarFar - Pharmacy Repository","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Homogenizer; Bioavailability; Drug delivery; Polyvinyl alcohol; Phospholipid; Aqueous solution; Aqueous two-phase system; PEG ratio","score_opus":0.09693790705801955,"score_gpt":0.3679130291362785,"score_spread":0.2709751220782589,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7132956291","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990439,0.00007653475,6.239885e-7,0.000021725997,0.0001499294,0.00038753965,0.00012064876,0.000059899918,0.00013924539],"genre_scores_gemma":[0.9997794,0.0000044685694,0.000031123724,0.0000044912435,0.00007169643,0.000008438579,0.0000852035,0.000002597921,0.0000125959505],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980494,0.00051101664,0.0005439474,0.0003075793,0.00030584607,0.0002822541],"domain_scores_gemma":[0.9989443,0.00019915387,0.00047040713,0.000162568,0.00014805392,0.00007551414],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003578207,0.00017949937,0.00043596936,0.00012464073,0.00022335976,0.000035594287,0.00040075852,0.00005968543,0.00006876173],"category_scores_gemma":[0.000028665967,0.00006718092,0.00024909704,0.003057939,0.00013294962,0.00022802547,0.00011725825,0.00019477453,0.0000016344956],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012575542,0.00004993273,0.09709675,0.0000052720225,0.0003363612,0.000014227649,0.0004599576,0.008676728,0.8928552,0.0000024067367,0.0000069303283,0.0003704738],"study_design_scores_gemma":[0.0001978458,0.0001358139,0.3945974,0.000018971115,0.00012838945,0.000009094967,0.00063240423,0.08353152,0.5205792,0.000036390746,0.0000057236293,0.00012723033],"about_ca_topic_score_codex":0.013101614,"about_ca_topic_score_gemma":0.0005027033,"teacher_disagreement_score":0.372276,"about_ca_system_score_codex":0.00016039367,"about_ca_system_score_gemma":0.00004390041,"threshold_uncertainty_score":0.99347025},"labels":[],"label_agreement":null},{"id":"W7162067492","doi":"10.82308/26340","title":"Nutritional and Bioactive Properties of Canadian Faba Bean (Vicia faba L.) Proteins","year":2024,"lang":"en","type":"dissertation","venue":"","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Agrégation; Digestion (alchemy); Environmental factor; Food supply; Food intake","score_opus":0.032534915988148616,"score_gpt":0.21451415430498158,"score_spread":0.18197923831683296,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7162067492","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96225995,0.0029995297,4.8280224e-8,0.00070515217,0.00029186485,0.0012397243,0.0003616264,0.00005486599,0.03208725],"genre_scores_gemma":[0.9895696,0.000071942384,0.00003137868,0.000032299093,0.0002386707,0.00020696795,0.0006506357,0.0000026814894,0.009195846],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987617,0.000046125046,0.0002952947,0.00037666806,0.00027815683,0.00024202716],"domain_scores_gemma":[0.9995219,0.000019032424,0.0001087558,0.000048920752,0.00016045141,0.00014091365],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012439412,0.0002278938,0.00028884909,0.00012879036,0.000138366,0.00008736406,0.00020032017,0.00031065883,0.00021919845],"category_scores_gemma":[0.00003149272,0.000080878,0.00009424615,0.0003891671,0.00006262422,0.00008783387,0.000023565733,0.00020896718,0.00004342823],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010178274,0.00010749548,0.0002982909,0.0010100318,0.00022072006,0.000015807069,0.0016281694,1.8888313e-7,0.9667295,0.005624802,0.0023847045,0.02187851],"study_design_scores_gemma":[0.00037272362,0.0018066905,0.04536166,0.005359866,0.00020145152,0.000053032596,0.03634298,0.0000681233,0.78886545,0.00478238,0.11463914,0.0021464897],"about_ca_topic_score_codex":0.33701253,"about_ca_topic_score_gemma":0.82919604,"teacher_disagreement_score":0.49218348,"about_ca_system_score_codex":0.00006651392,"about_ca_system_score_gemma":0.00009346841,"threshold_uncertainty_score":0.6674024},"labels":[],"label_agreement":null},{"id":"W7162728160","doi":"","title":"Effect of plant-based compounds on mucous boundary layer lubrication during tribological contact","year":2025,"lang":"en","type":"article","venue":"University of Twente Research Information","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"SKiN Health","funders":"","keywords":"Tannic acid; Tribology; Mucin; Layer (electronics); Astringent; Boundary lubrication; Adsorption","score_opus":0.029083215820200067,"score_gpt":0.275400455752489,"score_spread":0.24631723993228893,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7162728160","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9930231,0.000016704435,0.000044436336,0.00038382757,0.00004605809,0.00047313506,0.000092047616,0.00002702409,0.0058936873],"genre_scores_gemma":[0.9997171,0.000011106459,0.00001196184,0.000010345405,0.00000935276,0.000001110278,0.00014921544,1.8379278e-7,0.00008958191],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998816,0.00035274017,0.00016816774,0.00008589632,0.00041261932,0.00016454776],"domain_scores_gemma":[0.99906945,0.0005008859,0.00012748422,0.00007244846,0.00019203368,0.000037717808],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011462655,0.00006242598,0.00015408461,0.00011786873,0.00026791528,0.00002306274,0.00029752293,0.000087749846,0.000039245697],"category_scores_gemma":[0.00017245124,0.000030969793,0.00006798344,0.00035471056,0.00010472923,0.000267963,0.00008537104,0.00016493023,0.000023828094],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.013748271,0.0005061737,0.034053404,0.0016440303,0.00016862589,0.000013094801,0.000692035,0.00034899652,0.8174843,0.0037760339,0.009962491,0.11760256],"study_design_scores_gemma":[0.004837837,0.008837178,0.32939985,0.00092958834,0.000032631513,0.000004503227,0.002163456,0.0056414036,0.55013716,0.00011098603,0.097573616,0.00033174074],"about_ca_topic_score_codex":0.00048587145,"about_ca_topic_score_gemma":0.000042744385,"teacher_disagreement_score":0.29534647,"about_ca_system_score_codex":0.00013687527,"about_ca_system_score_gemma":0.000028322045,"threshold_uncertainty_score":0.2060615},"labels":[],"label_agreement":null},{"id":"W79325960","doi":"10.1007/s13594-012-0072-7","title":"Encapsulation of ascorbic acid in liposomes prepared with milk fat globule membrane-derived phospholipids","year":2012,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":86,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Fonterra Co-Operative Group; Canadian Dairy Commission","keywords":"Liposome; Ascorbic acid; Phospholipid; Chemistry; Bioavailability; Chromatography; Membrane; Phosphatidic acid; Phosphatidylcholine; Food science; Biochemistry; Biology","score_opus":0.012840248024646441,"score_gpt":0.21592833663635036,"score_spread":0.2030880886117039,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W79325960","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99795175,0.00070753926,0.0000034724756,0.0004141752,0.00009877369,0.00027968804,0.0000070340025,0.00007875781,0.0004587992],"genre_scores_gemma":[0.99962217,0.000022698514,0.00024120099,0.000025197729,0.00003633374,0.000031346368,0.0000030333972,7.0691164e-7,0.00001731771],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988206,0.000024663188,0.00020049755,0.00028714386,0.0002903504,0.00037674417],"domain_scores_gemma":[0.99958664,0.000026265374,0.00011177391,0.00011829259,0.00009446274,0.000062538005],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046018558,0.000107920765,0.00019078083,0.00009765558,0.00013301405,0.00001983792,0.0003986855,0.0001304089,0.000022379032],"category_scores_gemma":[0.00011314938,0.00004354231,0.000014009034,0.0017182835,0.0007976873,0.00043177672,0.00014502242,0.000092372706,0.0000062377717],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000014143802,0.000041955245,0.08210944,0.0000057095704,0.0000024034352,7.227621e-7,0.00014758164,8.2656356e-7,0.89945257,0.00069894164,0.0000083103105,0.017517375],"study_design_scores_gemma":[0.00018468304,0.0003460083,0.12556858,0.000037095993,0.0000038662806,0.00002940354,0.0007194417,0.00006622101,0.8716679,0.00041151242,0.00082486315,0.00014040846],"about_ca_topic_score_codex":0.00024739682,"about_ca_topic_score_gemma":0.0002612431,"teacher_disagreement_score":0.043459155,"about_ca_system_score_codex":0.00003478944,"about_ca_system_score_gemma":0.000021755232,"threshold_uncertainty_score":0.2939112},"labels":[],"label_agreement":null},{"id":"W87948623","doi":"10.1016/b978-0-12-374195-0.00011-2","title":"Protein + Polysaccharide Coacervates and Complexes","year":2009,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":124,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Coacervate; Polysaccharide; Food industry; Biochemical engineering; Chemistry; Food products; Nanotechnology; Materials science; Biochemistry; Food science; Engineering","score_opus":0.027290273734419546,"score_gpt":0.22063168087552315,"score_spread":0.1933414071411036,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W87948623","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.014327683,0.0030243332,6.549843e-8,0.0004705075,0.000093533716,0.0014582863,0.00010675767,0.00017701097,0.98034185],"genre_scores_gemma":[0.031447425,0.00004523937,0.000081417464,0.00032543036,0.0006010046,0.000058943704,0.000030854208,0.000005729858,0.96740395],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9982586,0.00004384692,0.00043846708,0.0005708984,0.00034716827,0.00034103828],"domain_scores_gemma":[0.9992683,0.00006156708,0.00028882103,0.00015428697,0.0000691185,0.00015790154],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002537575,0.00045206168,0.00058526435,0.000023689923,0.00021951206,0.00013105212,0.00039598506,0.00038553294,0.00028930345],"category_scores_gemma":[0.00001492844,0.00017991303,0.00016142831,0.000013845042,0.00016479156,0.00004800013,0.00017415783,0.00036374285,0.00014637034],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000108847335,0.000005169308,0.0000069902076,0.000025305151,0.000028971848,0.000012583596,0.000023982002,1.0840623e-8,0.057319425,0.004924898,0.00006263728,0.93757915],"study_design_scores_gemma":[0.00008447067,0.00030568425,0.00018125065,0.00045024493,0.00002772529,0.000028799086,0.0000098091,0.0000012197468,0.0022246488,0.024034513,0.97214586,0.00050577126],"about_ca_topic_score_codex":0.0000108062895,"about_ca_topic_score_gemma":0.00025682634,"teacher_disagreement_score":0.9720832,"about_ca_system_score_codex":0.000039880728,"about_ca_system_score_gemma":0.000013556374,"threshold_uncertainty_score":0.73366404},"labels":[],"label_agreement":null}]}