{"meta":{"page":1,"per_page":50,"max_per_page":100,"total":274,"total_is_capped":false,"direct_labels_cover":0,"predictions_cover":274,"direct_label_status":"direct model label, unvalidated","prediction_status":"machine_predicted_unvalidated (Codex and Gemma teacher distillation)","score_status":"score_only:v0-immature-baseline (scores rank; they never assert a category)","snapshot":{"source":"OpenAlex, pinned release, all 482 partitions","release":"2026-06-24","frame_built":"2026-07-12"},"query_hash":"b13761a916cd","filters":{"venue":"Food Hydrocolloids"}},"results":[{"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,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"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","retraction":null,"screen_n_in":null,"score":{"opus":0.01408869630258308,"gpt":0.2096211181462487,"spread":0.1955324218436656,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011587,0.0001679988,0.0003050065,0.00001565582,0.0001196204,0.00001498943,0.000187492,0.00008476218,0.00001004303],"category_scores_gemma":[0.00008785089,0.00006038932,0.00009810809,0.00017361,0.0001490714,0.0001505846,0.00007849016,0.0001104758,0.000006503197],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000174198,"about_ca_system_score_gemma":0.000005414954,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00007287206,"about_ca_topic_score_gemma":0.00001625673,"domain_scores_codex":[0.9989496,0.0001033324,0.0002109065,0.0001882309,0.0002577207,0.0002902518],"domain_scores_gemma":[0.9995388,0.0001115643,0.0001361736,0.00007414544,0.00003348284,0.0001058707],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000062814,0.0001360051,0.001227603,0.0001293249,0.00003291659,1.403925e-7,0.0005840835,0.000001333248,0.9961612,0.0005601252,0.00000968969,0.001094779],"study_design_scores_gemma":[0.0002382474,0.002566583,0.02069064,0.000199857,0.00002075716,0.000004484003,0.0002022935,0.0000367743,0.9754103,0.0002222407,0.0002363378,0.0001714915],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9977839,0.0004053726,5.637549e-7,0.00005525547,0.00007981655,0.001375011,0.00002330906,0.00003089209,0.0002458934],"genre_scores_gemma":[0.9995078,0.000002301257,0.00001821795,0.00001223776,0.0002195751,0.0001288614,0.000002437764,0.000002043374,0.0001065131],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.02075089,"threshold_uncertainty_score":0.2462605,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2029638076","doi":"10.1016/j.foodhyd.2010.09.011","title":"Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents","year":2010,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":554,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Korea Electrotechnology Research Institute","keywords":"Amylose; Amylopectin; Starch; Crystallinity; Food science; Chemistry; Enthalpy; Resistant starch; Crystallography","retraction":null,"screen_n_in":null,"score":{"opus":0.04378115901796108,"gpt":0.247334400367204,"spread":0.2035532413492429,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009395748,0.0001694845,0.0002563466,0.00005849153,0.0001335066,0.00004226857,0.0001725638,0.0000862017,0.000003104395],"category_scores_gemma":[0.00009480026,0.00009416581,0.00003594017,0.000157109,0.0003788081,0.0001218722,0.00006155761,0.0004816725,5.870666e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002855721,"about_ca_system_score_gemma":0.00001484135,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001139256,"about_ca_topic_score_gemma":0.0001375173,"domain_scores_codex":[0.9989676,0.0001189431,0.0002517855,0.0002362738,0.0002313331,0.0001940805],"domain_scores_gemma":[0.9992821,0.0002303849,0.00008676308,0.0002861315,0.00005283654,0.00006174549],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.002742044,0.00009304237,0.2229515,0.0001188258,0.00002278943,1.846001e-7,0.001396705,0.000004359748,0.7722285,0.00002258561,0.000004569516,0.0004149666],"study_design_scores_gemma":[0.0006089655,0.0006542663,0.4212122,0.00003603855,0.00002680111,0.000002220922,0.00009988261,0.00006946494,0.5762313,0.0009288801,0.00002610871,0.0001038459],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9983758,0.0001082257,0.000002436255,0.0006440465,0.00006835791,0.0006331629,0.00004800667,0.00003331079,0.00008661539],"genre_scores_gemma":[0.9997225,2.711213e-7,0.00008411754,0.00005398184,0.00006136655,0.00003226399,0.00001570455,0.00001697949,0.00001278085],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1982608,"threshold_uncertainty_score":0.383997,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2035183782","doi":"10.1016/s0268-005x(01)00091-1","title":"Hydrocolloids in emulsions: particle size distribution and interfacial activity","year":2001,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":528,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Locust bean gum; Homogenizer; Emulsion; Guar gum; Creaming; Chemistry; Gellan gum; Particle size; Surface tension; Pectin; Chemical engineering; Gum arabic; Microcrystalline cellulose; Xanthan gum; Chromatography; Materials science; Cellulose; Rheology; Food science; Composite material; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.01631672457442286,"gpt":0.2328013068131321,"spread":0.2164845822387092,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001079754,0.0001247109,0.0001455066,0.000008686607,0.0002336076,0.00006669344,0.0001351389,0.0000822225,0.0001668187],"category_scores_gemma":[0.00004250612,0.00006306868,0.00004774088,0.0007478786,0.0000572829,0.0001803167,0.00008709726,0.0001229781,0.00003562135],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005272125,"about_ca_system_score_gemma":0.000005914625,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00009487934,"about_ca_topic_score_gemma":0.0007142218,"domain_scores_codex":[0.9990964,0.00004459726,0.0001796559,0.0002784962,0.0001285571,0.0002723048],"domain_scores_gemma":[0.9996248,0.0001141152,0.00004965695,0.00005973101,0.0000217959,0.0001298241],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.00008117002,0.0003193716,0.02015517,0.000002369,0.000007669465,0.000002555527,0.0000641616,0.000009988155,0.9473849,0.0009627752,0.0001046225,0.03090528],"study_design_scores_gemma":[0.001174786,0.001068433,0.8472702,0.00006261736,0.00002107641,0.00004107344,0.0003143908,0.004120437,0.09120011,0.004775987,0.0493555,0.0005954254],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9962446,0.00004692902,0.00003594643,0.002558723,0.00003486976,0.0004649267,0.00006867128,0.00008498169,0.0004603426],"genre_scores_gemma":[0.9992049,0.00003266429,0.00001836086,0.0001338893,0.00008551892,0.0002408132,0.00002060279,0.000001053786,0.0002622132],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.8561848,"threshold_uncertainty_score":0.2571866,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2513941722","doi":"10.1016/j.foodhyd.2016.08.015","title":"Advances in the pectin production process using novel extraction techniques: A review","year":2016,"lang":"en","type":"review","venue":"Food Hydrocolloids","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":421,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"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":"Pectin; Biochemical engineering; Process (computing); Process engineering; Computer science; Extraction (chemistry); Unit operation; Food industry; Consistency (knowledge bases); Food processing; Scale (ratio); Production (economics); Biotechnology; Risk analysis (engineering); Business; Engineering; Chemistry; Economics; Biology; Food science","retraction":null,"screen_n_in":null,"score":{"opus":0.06362526513012236,"gpt":0.347893034583648,"spread":0.2842677694535257,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008523068,0.0003751429,0.0008551648,0.00004039654,0.0001866386,0.00005507672,0.0005478127,0.0002423083,0.000113209],"category_scores_gemma":[0.0001082393,0.0001023851,0.0002997396,0.0009873103,0.00003392257,0.0003554179,0.00003626795,0.0003810177,0.00005327415],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00009199858,"about_ca_system_score_gemma":0.00005226744,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001873458,"about_ca_topic_score_gemma":0.0001784455,"domain_scores_codex":[0.9979926,0.0001790186,0.000598788,0.0005536714,0.0003268394,0.0003490537],"domain_scores_gemma":[0.999025,0.0002204002,0.0005354075,0.0001289114,0.00004518984,0.00004509544],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"not_applicable","study_design_scores_codex":[0.000003327889,0.00007990226,0.000001105958,0.006445089,0.000008463013,0.000001444591,0.00001306378,1.366611e-7,0.000645434,0.00001331657,0.0001145437,0.9926742],"study_design_scores_gemma":[0.00002025013,0.0001573105,0.000001106193,0.0456934,0.0001204022,0.0002338623,0.00002883116,8.204688e-7,0.00005560556,0.0000810589,0.9533139,0.0002934512],"study_design_candidate":"design_other","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.00004637197,0.9948073,0.000005845212,0.0002100645,0.0002046411,0.00320101,0.0001216888,0.00007438802,0.001328712],"genre_scores_gemma":[0.0001503797,0.9979209,0.00004443655,0.0001233873,0.00081371,0.000780917,0.00006398452,0.000003645126,0.00009866751],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.9923807,"threshold_uncertainty_score":0.4175142,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2101480193","doi":"10.1016/j.foodhyd.2009.08.002","title":"The link between dietary fibre and human health","year":2009,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":343,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Toronto; University of Saskatchewan; St. Michael's Hospital","funders":"","keywords":"Dietary fibre; Obesity; Context (archaeology); Sugar; Type 2 diabetes; Diabetes mellitus; Chronic disease; Medicine; Food science; Glycemic index; Disease; Environmental health; Biology; Endocrinology; Internal medicine","retraction":null,"screen_n_in":null,"score":{"opus":0.03119730320814739,"gpt":0.2908541782189608,"spread":0.2596568750108134,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001916503,0.0001394797,0.0001868521,0.00004334409,0.001107337,0.0001243961,0.0001669101,0.00006330336,0.00000746804],"category_scores_gemma":[0.000007687509,0.00009905792,0.00005789518,0.0001221501,0.00007262253,0.00009406039,0.00003297284,0.0002035813,0.00001799109],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003891051,"about_ca_system_score_gemma":0.00001636753,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0000358101,"about_ca_topic_score_gemma":0.00005400251,"domain_scores_codex":[0.9989866,0.0001058838,0.0002391546,0.0001979746,0.0001630692,0.0003073127],"domain_scores_gemma":[0.9994932,0.00005347332,0.0000672993,0.000241377,0.00001978338,0.0001249021],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"not_applicable","study_design_scores_codex":[0.0004713414,0.00004003937,0.001210691,0.00006109865,0.00007665966,0.000001529413,0.002432379,0.00001311363,0.003883201,0.0009448911,0.01044175,0.9804233],"study_design_scores_gemma":[0.001637019,0.0430069,0.1017539,0.0002168542,0.00005118392,0.00002088998,0.0002983161,0.0001523817,0.009463545,0.01826662,0.8245406,0.0005918223],"study_design_candidate":"design_other","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.7859837,0.00492228,0.000008515639,0.1965868,0.0003869011,0.0009939481,0.00002443549,0.0003624156,0.01073095],"genre_scores_gemma":[0.9963844,0.00001607136,0.00009264516,0.002346716,0.0007406109,0.00001367521,0.00001682789,0.00001432424,0.0003746898],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.9798315,"threshold_uncertainty_score":0.851685,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2069379446","doi":"10.1016/j.foodhyd.2010.04.010","title":"A review on the isolation and structure of tea polysaccharides and their bioactivities","year":2010,"lang":"en","type":"review","venue":"Food Hydrocolloids","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":247,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Polysaccharide; Glycoconjugate; Chemistry; Biochemistry; Carbohydrate; Isolation (microbiology); Covalent bond; Biology; Organic chemistry; Bioinformatics","retraction":null,"screen_n_in":null,"score":{"opus":0.02889009935536638,"gpt":0.292530552065321,"spread":0.2636404527099546,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001887181,0.000391337,0.001555305,0.0001152342,0.00008837288,0.00002241377,0.00009962414,0.000306795,0.00003703342],"category_scores_gemma":[0.0001339469,0.0001853951,0.0002139384,0.0002009443,0.0001500325,0.00004353433,0.00006622786,0.0006114237,0.000001801046],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000200849,"about_ca_system_score_gemma":0.0001141207,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001541929,"about_ca_topic_score_gemma":0.00001639901,"domain_scores_codex":[0.9989398,0.0001069103,0.0003502954,0.0002934812,0.0001317309,0.000177846],"domain_scores_gemma":[0.9987814,0.0003730002,0.0003151133,0.0004204695,0.00002653441,0.0000834736],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"not_applicable","study_design_scores_codex":[0.00001738065,0.00003381467,0.000009088893,0.08183579,0.000287047,8.66328e-7,0.0001960605,9.057137e-9,0.0008040873,0.0004284142,0.0006084196,0.915779],"study_design_scores_gemma":[0.0002527037,0.001126402,0.00002610304,0.0925216,0.001226727,0.000177798,0.00003646891,0.000005488808,0.0004300216,0.0001675589,0.9037766,0.0002525077],"study_design_candidate":"design_other","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.003468686,0.9931144,0.000002406805,0.000254785,0.0000924236,0.002669374,0.000152403,0.00002632581,0.0002192289],"genre_scores_gemma":[0.02334938,0.9758385,0.00002780055,0.0003407109,0.0001791698,0.00009804603,0.00002446327,0.00004414743,0.00009777865],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.9155265,"threshold_uncertainty_score":0.7560192,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3159138925","doi":"10.1016/j.foodhyd.2021.106882","title":"Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications","year":2021,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":246,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Kelowna General Hospital; University of British Columbia, Okanagan Campus; University of British Columbia","funders":"","keywords":"Probiotic; Irritable bowel syndrome; Diarrhea; Inflammatory bowel disease; Inflammatory Bowel Diseases; Antibiotics; Medicine; Biotechnology; Microbiology; Disease; Bacteria; Biology; Pathology; Gastroenterology","retraction":null,"screen_n_in":null,"score":{"opus":0.01202870491399807,"gpt":0.2113962193881655,"spread":0.1993675144741674,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008093037,0.0001098765,0.0001339125,0.00001031708,0.000331319,0.0001357697,0.00008549201,0.00008693901,0.00001733133],"category_scores_gemma":[0.00001466337,0.00005773699,0.00004595187,0.0002531837,0.00002835681,0.00009761981,0.00005107316,0.0000451618,0.000002912732],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002032193,"about_ca_system_score_gemma":0.00002301557,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000004399687,"about_ca_topic_score_gemma":0.00003180044,"domain_scores_codex":[0.9991841,0.00002545446,0.0002332613,0.0002884677,0.00007773575,0.0001909968],"domain_scores_gemma":[0.9995717,0.00004844895,0.00009530025,0.00005910481,0.000153825,0.0000716188],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","study_design_scores_codex":[0.00001689549,0.00008183928,0.0005544503,0.00004799305,0.00003823026,2.711091e-7,0.00006575094,0.00002215268,0.9891798,0.002648414,0.00005857073,0.00728563],"study_design_scores_gemma":[0.001747373,0.00370254,0.02666918,0.0002533605,0.0002644066,0.0001207638,0.00187294,0.01488482,0.2221405,0.001212065,0.7255331,0.001598884],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9928525,0.0006658327,0.003000333,0.0004994582,0.0001233497,0.001863411,0.0005114114,0.00008979255,0.0003939258],"genre_scores_gemma":[0.9971743,0.00004700754,0.0003103668,0.0001380377,0.0002497823,0.0002960751,0.0008063086,0.000001959986,0.0009762168],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7670392,"threshold_uncertainty_score":0.2548271,"prediction_status":"machine_predicted_unvalidated"},"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,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"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","retraction":null,"screen_n_in":null,"score":{"opus":0.01646721141948644,"gpt":0.2067270777138472,"spread":0.1902598662943607,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003406668,0.0002061275,0.0002746777,0.0000432833,0.000135696,0.00008250417,0.0002349597,0.0001925027,0.0005425927],"category_scores_gemma":[0.00005306298,0.00009815091,0.000058013,0.0005049591,0.00004319176,0.0001696665,0.0002074582,0.0002479869,0.000397922],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00008931618,"about_ca_system_score_gemma":0.00002322824,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002964881,"about_ca_topic_score_gemma":0.0007556402,"domain_scores_codex":[0.9983473,0.0000703261,0.000304306,0.0005031183,0.0003749749,0.0003999897],"domain_scores_gemma":[0.9995129,0.0001058108,0.00009800983,0.0001011588,0.00004991785,0.0001322081],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","study_design_scores_codex":[0.0006187835,0.0004766282,0.1574748,0.0001047696,0.0001545471,0.00002452298,0.0008956321,0.0002331078,0.8029369,0.004144153,0.005403969,0.02753222],"study_design_scores_gemma":[0.002293589,0.008099046,0.136735,0.0003353138,0.00003151112,0.0001570069,0.002698851,0.001281757,0.01449519,0.001956519,0.8305405,0.00137572],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9876728,0.0003705455,9.590619e-7,0.0003357049,0.0004601224,0.001079235,0.00003387921,0.00009353774,0.009953212],"genre_scores_gemma":[0.9967415,0.00001046082,0.00003936903,0.0001413169,0.0002576046,0.000155753,0.00006710973,0.000002904718,0.002583948],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.8251365,"threshold_uncertainty_score":0.5941009,"prediction_status":"machine_predicted_unvalidated"},"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,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"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","retraction":null,"screen_n_in":null,"score":{"opus":0.0190863975474137,"gpt":0.2154097032136794,"spread":0.1963233056662657,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003904898,0.0002884715,0.0004242561,0.00006961884,0.0001438013,0.00007257708,0.0003905635,0.0002030559,0.000156213],"category_scores_gemma":[0.00002440298,0.00009996965,0.00006668903,0.0006226409,0.00003348657,0.0001654689,0.00007169978,0.0002833338,0.00005226348],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001105491,"about_ca_system_score_gemma":0.00001503977,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0005297021,"about_ca_topic_score_gemma":0.02823494,"domain_scores_codex":[0.9978609,0.0001792947,0.0003659828,0.0005434492,0.0003291746,0.0007212044],"domain_scores_gemma":[0.9995922,0.00003560742,0.00004304762,0.0001585483,0.00003867033,0.0001318672],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001708772,0.0002190438,0.0005208635,0.00001060221,0.00000734662,0.00001543023,0.0003338879,0.00001155962,0.9882996,0.00003330068,0.000006630217,0.01037083],"study_design_scores_gemma":[0.003117975,0.01548931,0.02008139,0.0006019078,0.00001318483,0.00002999216,0.0009277884,0.0004414319,0.9474636,0.001455917,0.009152018,0.001225441],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9912205,0.00007545503,5.068284e-7,0.005089996,0.00006123132,0.001542364,0.00001189054,0.0001209986,0.001877091],"genre_scores_gemma":[0.998377,0.000005236263,0.00005419352,0.0001962532,0.000137325,0.0006882735,0.00001497776,0.000003176953,0.0005235304],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.04083598,"threshold_uncertainty_score":0.9894972,"prediction_status":"machine_predicted_unvalidated"},"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,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"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","retraction":null,"screen_n_in":null,"score":{"opus":0.04162555587277662,"gpt":0.2078622947848314,"spread":0.1662367389120548,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002871334,0.0001498857,0.0002406656,0.00002080825,0.0001728092,0.00003163379,0.0001240767,0.00009732851,0.00007522505],"category_scores_gemma":[0.00003219027,0.00006826247,0.0000400301,0.000211206,0.00009510289,0.000176364,0.00007437735,0.0000982905,0.000008186815],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002271522,"about_ca_system_score_gemma":0.00000975641,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003915616,"about_ca_topic_score_gemma":0.0007619313,"domain_scores_codex":[0.998918,0.0001067723,0.0003167603,0.0002368858,0.0001949093,0.0002266958],"domain_scores_gemma":[0.9995646,0.00003035178,0.0001667713,0.0000717994,0.0000820493,0.0000844121],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0000906633,0.00005895727,0.002600964,0.00008254232,0.00003045012,3.9772e-7,0.0005118131,3.176612e-7,0.9933659,0.001355064,0.00005628256,0.001846692],"study_design_scores_gemma":[0.001402598,0.01491683,0.2468193,0.0002454022,0.00008559229,0.000105373,0.00163979,0.0005733602,0.6999435,0.02224555,0.01099786,0.001024842],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9969094,0.0002633318,0.00001854044,0.000104979,0.00004412523,0.001065439,0.00004074234,0.00004299802,0.00151046],"genre_scores_gemma":[0.9994678,0.000009299568,0.0001681372,0.00003025808,0.00005421222,0.00008877429,0.00001730054,0.000001719376,0.000162535],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2934223,"threshold_uncertainty_score":0.2783663,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2063369457","doi":"10.1016/j.foodhyd.2013.08.007","title":"The effect of in vitro digestive processes on the viscosity of dietary fibres and their influence on glucose diffusion","year":2013,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":197,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Health Canada","keywords":"Postprandial; Starch; Food science; Chemistry; Xanthan gum; Digestion (alchemy); Viscosity; Glycaemic index; Small intestine; In vivo; In vitro; Fiber; Rheology; Biochemistry; Chromatography; Endocrinology; Materials science; Biology; Biotechnology; Glycemic index; Diabetes mellitus","retraction":null,"screen_n_in":null,"score":{"opus":0.008314475391432792,"gpt":0.218700550072362,"spread":0.2103860746809292,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001914262,0.0001704598,0.0002282371,0.00005919808,0.0002166148,0.00004027086,0.0002174221,0.0000547898,0.000003890098],"category_scores_gemma":[0.0002121277,0.00007574005,0.00004777606,0.0002178537,0.0002269426,0.0001133017,0.00007587249,0.0001764786,0.000004961016],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002212822,"about_ca_system_score_gemma":0.00001245288,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001592415,"about_ca_topic_score_gemma":0.00003155782,"domain_scores_codex":[0.9990052,0.0002614101,0.0002146288,0.0001719087,0.0001755374,0.0001712942],"domain_scores_gemma":[0.9981758,0.001385304,0.0001139696,0.0002378984,0.00005446331,0.00003258033],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.01171247,0.0002285508,0.004767591,0.0003679518,0.0000549688,4.328571e-7,0.004185019,0.000374521,0.949675,0.0000270115,0.00009336572,0.02851314],"study_design_scores_gemma":[0.0004984002,0.01265162,0.03928656,0.0003783183,0.000009383983,0.000001172916,0.0002003812,0.0005519861,0.9458744,0.0003354363,0.0001181648,0.00009417724],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9963967,0.0006135378,3.72338e-7,0.001290162,0.00005471556,0.001113936,0.00001306741,0.00002106114,0.0004965035],"genre_scores_gemma":[0.999579,0.00002565945,0.000004111175,0.0001715527,0.0000169433,0.0001742558,0.000002123681,0.00001180726,0.00001458496],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03451896,"threshold_uncertainty_score":0.308859,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2995640077","doi":"10.1016/j.foodhyd.2019.105592","title":"Extraction of pectin from black carrot pomace using intermittent microwave, ultrasound and conventional heating: Kinetics, characterization and process economics","year":2019,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":194,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Dalhousie University","funders":"Department of Biotechnology, Government of West Bengal","keywords":"Pomace; Pectin; Chemistry; Extraction (chemistry); Yield (engineering); Chromatography; Thermal stability; Particle size; Food science; Organic chemistry; Materials science","retraction":null,"screen_n_in":null,"score":{"opus":0.01374769533417009,"gpt":0.215086043744395,"spread":0.2013383484102249,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006394534,0.0001069972,0.0001611553,0.00001322928,0.00005026835,0.00005345359,0.00006071643,0.00007648822,0.0001116555],"category_scores_gemma":[0.000009244201,0.00005922284,0.00003354879,0.00005858894,0.00003887579,0.0001313962,0.00002625288,0.00006327168,0.000002842919],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001707688,"about_ca_system_score_gemma":0.00000683524,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001617748,"about_ca_topic_score_gemma":0.0001235985,"domain_scores_codex":[0.9993548,0.0000221823,0.0002109807,0.0002294963,0.00006250459,0.0001200289],"domain_scores_gemma":[0.9996157,0.0000999957,0.0001698701,0.00003039968,0.00003127426,0.0000528034],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.0000339523,0.00003595023,0.03699645,0.00001906249,0.00001799858,1.633465e-7,0.000128471,0.00001831686,0.9610326,0.00002510708,0.000001576648,0.001690336],"study_design_scores_gemma":[0.0005103106,0.0007385426,0.525175,0.0001266548,0.00004695492,0.00004026241,0.0007103044,0.005321547,0.4655505,0.0005080478,0.0009378063,0.0003340209],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9991104,0.00005376649,0.00002475064,0.00004533344,0.000104264,0.0003262599,0.0002341697,0.00001114651,0.00008990309],"genre_scores_gemma":[0.9993842,0.000049847,0.00006338797,0.00003548619,0.0001020596,0.000003913835,0.0002103638,0.000001522439,0.0001492013],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4954821,"threshold_uncertainty_score":0.2415037,"prediction_status":"machine_predicted_unvalidated"},"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,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"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","retraction":null,"screen_n_in":null,"score":{"opus":0.0485629833561755,"gpt":0.2528114528134293,"spread":0.2042484694572538,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005814165,0.0004094176,0.0008294078,0.00003769748,0.0008590075,0.0001131848,0.0007235136,0.000359703,0.0001321413],"category_scores_gemma":[0.0001515334,0.0001814561,0.000455175,0.0003841855,0.0002038695,0.0002481482,0.0001355561,0.0002358547,0.0002393435],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001044942,"about_ca_system_score_gemma":0.00007020155,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001432948,"about_ca_topic_score_gemma":0.0005289133,"domain_scores_codex":[0.9970155,0.0002097832,0.0007150233,0.0006686167,0.0006045736,0.0007864687],"domain_scores_gemma":[0.9985972,0.0004634682,0.000266522,0.0001798801,0.000186575,0.00030634],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","study_design_scores_codex":[0.00157643,0.0006034155,0.001332484,0.00007640141,0.0003127784,0.00002924002,0.0001714336,0.00001517939,0.9877925,0.004024516,0.00257576,0.001489882],"study_design_scores_gemma":[0.01360598,0.0155477,0.00216446,0.0002664322,0.0001578224,0.0002927443,0.0006388402,0.001390323,0.3087415,0.003622576,0.6516179,0.001953725],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9863797,0.0005845499,0.0000220168,0.000818605,0.0001933585,0.0075322,0.00020704,0.0002938452,0.003968626],"genre_scores_gemma":[0.9926534,0.000008773768,0.0002624055,0.0004305227,0.0006788929,0.003967639,0.00006720797,0.000006943948,0.001924264],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.679051,"threshold_uncertainty_score":0.7399566,"prediction_status":"machine_predicted_unvalidated"},"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,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"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","retraction":null,"screen_n_in":null,"score":{"opus":0.01592220262076707,"gpt":0.2148963999133321,"spread":0.1989741972925651,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003656,0.000191386,0.0003287719,0.00001712395,0.0001897307,0.00002088504,0.0004028693,0.0002105224,0.0003324646],"category_scores_gemma":[0.00007327049,0.00005960925,0.0001558749,0.0004984947,0.0001068954,0.00007674543,0.00004942124,0.0002408198,0.000006583277],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002639747,"about_ca_system_score_gemma":0.0000175751,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0005883242,"about_ca_topic_score_gemma":0.001194734,"domain_scores_codex":[0.99831,0.0003031902,0.0005619234,0.0002507423,0.0003216399,0.0002525466],"domain_scores_gemma":[0.999157,0.0001635533,0.0002776439,0.000247213,0.00009984958,0.00005476395],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001231499,0.00006840312,0.00006294747,0.00002520088,0.00005477166,0.000004535525,0.0002417332,0.000287927,0.9958457,0.001582786,0.00004719893,0.0016557],"study_design_scores_gemma":[0.0002989669,0.002290451,0.001563316,0.0001044459,0.00002936433,0.00004020285,0.0001346982,0.000625342,0.9917845,0.002477776,0.0004933686,0.0001575695],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9964079,0.0001004684,7.756943e-7,0.0006164428,0.00006105034,0.002334052,0.0001358982,0.00002545655,0.0003179672],"genre_scores_gemma":[0.9996348,0.000001902937,0.00001339504,0.00005117914,0.0000811128,0.00006522948,0.000005954247,0.000002925569,0.0001434731],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.004061148,"threshold_uncertainty_score":0.3640254,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2588306649","doi":"10.1016/j.foodhyd.2017.02.005","title":"Seaweeds: A traditional ingredients for new gastronomic sensation","year":2017,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Seaweed-derived Bioactive Compounds","field":"Agricultural and Biological Sciences","cited_by":176,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Université Laval","funders":"","keywords":"Limiting; Algae; Spirulina (dietary supplement); Dietary fiber; Advertising; Food science; Geography; Botany; Biology; Business; Ecology; Engineering; Raw material","retraction":null,"screen_n_in":null,"score":{"opus":0.0967929623168518,"gpt":0.250659041068629,"spread":0.1538660787517772,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001189893,0.0001536365,0.0001582582,0.00001500094,0.0007895925,0.0002257762,0.0004167337,0.00008805597,0.000135867],"category_scores_gemma":[0.00007805912,0.00007318526,0.0001455696,0.00005298301,0.00007643458,0.0003045796,0.00006860225,0.00007845908,0.00003682358],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00008747168,"about_ca_system_score_gemma":0.00002954439,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001384671,"about_ca_topic_score_gemma":0.0004148739,"domain_scores_codex":[0.9990179,0.00001912011,0.0001646693,0.0003264506,0.0001694248,0.0003024137],"domain_scores_gemma":[0.9994078,0.0001017608,0.0001726954,0.0001054328,0.00005659917,0.0001557385],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.0003931969,0.0003029821,0.01924572,0.00001309409,0.0001685266,0.000001482689,0.0002006905,0.00002608411,0.8457789,0.001993146,0.01266033,0.1192159],"study_design_scores_gemma":[0.001796717,0.002816458,0.8580678,0.00004214545,0.00004650891,0.00001223771,0.000225385,0.0008377528,0.02535153,0.009779999,0.1004898,0.0005337179],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9941735,0.00001501377,0.0001272307,0.001788208,0.0003622756,0.0006653707,0.0001765638,0.00006680464,0.00262507],"genre_scores_gemma":[0.9963081,0.00000136323,0.0006709752,0.0001224441,0.001541374,0.00009927003,0.0001641006,0.000001983165,0.001090421],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.838822,"threshold_uncertainty_score":0.6072987,"prediction_status":"machine_predicted_unvalidated"},"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,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"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","retraction":null,"screen_n_in":null,"score":{"opus":0.07708686449158735,"gpt":0.2634181074989041,"spread":0.1863312430073167,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006665433,0.0001257102,0.0001748037,0.00001113628,0.0002130071,0.00004077609,0.0002668456,0.00006356254,0.0001192251],"category_scores_gemma":[0.0001174637,0.00004028681,0.00004820201,0.0002181278,0.0001586917,0.00006932807,0.0001439733,0.0001161158,0.0000226009],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002673408,"about_ca_system_score_gemma":0.000005282124,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001179608,"about_ca_topic_score_gemma":0.001044617,"domain_scores_codex":[0.9987658,0.0002401414,0.0002597947,0.000281819,0.0002745063,0.0001779286],"domain_scores_gemma":[0.9995345,0.0001048939,0.0001212403,0.0001228343,0.00007296794,0.00004349023],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001509632,0.0004292207,0.01506481,0.00001135355,0.00003798478,3.021356e-7,0.002616492,2.222516e-7,0.9766403,0.0003250757,0.00003844814,0.004684868],"study_design_scores_gemma":[0.0007046877,0.03960242,0.2012393,0.0001188079,0.00002987421,0.000005986167,0.01275957,0.00008682476,0.7408232,0.001362477,0.00284117,0.0004257098],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9953297,0.00001824495,0.000004128622,0.0002814698,0.0001068976,0.002473829,0.00002350587,0.00004307993,0.001719087],"genre_scores_gemma":[0.9993701,4.314349e-7,0.00000702718,0.00003105063,0.0003079299,0.0002472666,0.000001617972,0.000001098665,0.00003346506],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.235817,"threshold_uncertainty_score":0.1642848,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2892954254","doi":"10.1016/j.foodhyd.2018.09.039","title":"Flexible cellulose nanofibrils as novel pickering stabilizers: The emulsifying property and packing behavior","year":2018,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Advanced Cellulose Research Studies","field":"Materials Science","cited_by":162,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"Fundamental Research Funds for the Central Universities","keywords":"Cellulose; Polymer science; Materials science; Chemical engineering; Property (philosophy); Composite material; Engineering","retraction":null,"screen_n_in":null,"score":{"opus":0.0440231769177424,"gpt":0.3059373864937924,"spread":0.26191420957605,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000692747,0.0003144441,0.0003369477,0.00009068057,0.001054013,0.0002845798,0.0004548107,0.00008711925,0.0002252053],"category_scores_gemma":[0.0002721578,0.000183368,0.00007489466,0.0003740853,0.0008947,0.0005081687,0.0008136463,0.0001924176,0.0002122196],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001408174,"about_ca_system_score_gemma":0.0001132839,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001349071,"about_ca_topic_score_gemma":0.00008854012,"domain_scores_codex":[0.9973688,0.00009058265,0.0003654337,0.0006701688,0.000627089,0.0008779403],"domain_scores_gemma":[0.9987662,0.0001823566,0.0001313483,0.0005546795,0.0001789835,0.0001864087],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00005817271,0.00007578807,0.0004992657,0.00006367222,0.00002020416,0.000005675541,0.00173565,0.00001190114,0.9951376,0.0003928999,0.00007718932,0.001921921],"study_design_scores_gemma":[0.0006823189,0.0009783189,0.0003546928,0.0001043981,0.00003715927,0.00003684367,0.001190654,0.0002161553,0.9810559,0.0005221752,0.01446477,0.000356675],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.990568,0.0005668859,0.002398164,0.0002229844,0.0003144936,0.001620568,0.00002035088,0.0002332834,0.00405521],"genre_scores_gemma":[0.9927723,0.00004037859,0.003454936,0.00009029216,0.0003645817,0.0004991271,0.000001852072,0.0000534076,0.002723064],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01438758,"threshold_uncertainty_score":0.8106721,"prediction_status":"machine_predicted_unvalidated"},"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,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"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","retraction":null,"screen_n_in":null,"score":{"opus":0.04554415982529551,"gpt":0.246333433485852,"spread":0.2007892736605565,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008906431,0.0002046691,0.0003637302,0.00002045408,0.0001521478,0.00004322482,0.0003966108,0.00008773419,0.00001981881],"category_scores_gemma":[0.0002141075,0.00006599478,0.0001415111,0.0003519395,0.0001317909,0.0002008701,0.0001447338,0.0002496132,0.00002512522],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001086004,"about_ca_system_score_gemma":0.00003239953,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004726224,"about_ca_topic_score_gemma":0.000982495,"domain_scores_codex":[0.9979552,0.0002874032,0.0004224133,0.0004388278,0.0004592405,0.0004369054],"domain_scores_gemma":[0.9993036,0.00008363956,0.000153328,0.0002074497,0.0001409044,0.0001111071],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001681572,0.000177048,0.000619299,0.00001735243,0.00001925712,8.067016e-7,0.001472266,0.000009567594,0.9935489,0.00008721051,0.00001220709,0.003867911],"study_design_scores_gemma":[0.0003427632,0.001440476,0.001988163,0.00006155682,0.00001112371,0.000004513454,0.001838376,0.00009022208,0.9918768,0.001155793,0.0009879363,0.0002023071],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9963764,0.00006161996,0.000002722773,0.0007555888,0.0001472696,0.001236675,0.00002170949,0.00007591984,0.001322103],"genre_scores_gemma":[0.9987541,9.905129e-7,0.00002532461,0.0000225541,0.0003757395,0.000647923,0.00001177048,0.000002761206,0.0001587676],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003665604,"threshold_uncertainty_score":0.2691189,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1974934568","doi":"10.1016/j.foodhyd.2010.12.011","title":"New studies on gum ghatti (Anogeissus latifolia) part I. Fractionation, chemical and physical characterization of the gum","year":2011,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":155,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Fractionation; Ethanol precipitation; Chemical composition; Solubility; Arabinose; Uronic acid; Ethanol; Rhamnose; Fraction (chemistry); Polysaccharide; Chromatography; Sugar; Gum arabic; Organic chemistry; Xylose","retraction":null,"screen_n_in":null,"score":{"opus":0.04913354283828731,"gpt":0.242878022945135,"spread":0.1937444801068477,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00004324152,0.0000938992,0.0001235926,0.00001134991,0.0001562622,0.00001403809,0.0001385823,0.00004573176,0.0000692826],"category_scores_gemma":[0.00002087811,0.00003740143,0.00005534191,0.0003128839,0.00005984459,0.00008254555,0.00005941321,0.00007030426,0.0000144547],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001450068,"about_ca_system_score_gemma":0.000008343708,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000008887797,"about_ca_topic_score_gemma":0.000007571751,"domain_scores_codex":[0.9993837,0.00002274526,0.000162903,0.000176553,0.0001528903,0.0001012376],"domain_scores_gemma":[0.9996461,0.00004759712,0.0001224692,0.0000659705,0.0000596467,0.00005816815],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00001555123,0.0001221342,0.001113788,0.00000313391,0.00002608962,5.425111e-8,0.0003072573,6.714625e-7,0.9878126,0.005966181,0.0002357754,0.004396814],"study_design_scores_gemma":[0.0001844416,0.0002814014,0.09832349,0.00004087275,0.00003203049,0.000002313657,0.0001646638,0.0001245751,0.8874006,0.006604042,0.00668278,0.0001587289],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9972206,0.00001328689,0.000007881594,0.00163264,0.0001003571,0.0002634073,0.00003454176,0.00003405522,0.0006932496],"genre_scores_gemma":[0.9989817,0.00001017211,0.00004473096,0.0002028284,0.0002463549,0.00005825403,0.00002002439,0.000001072598,0.0004348602],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1004119,"threshold_uncertainty_score":0.1525186,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1979186068","doi":"10.1016/j.foodhyd.2009.09.001","title":"Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions","year":2009,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Collagen: Extraction and Characterization","field":"Materials Science","cited_by":152,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"National Research Council of Thailand; Office of the Higher Education Commission; Prince of Songkla University","keywords":"Gelatin; Imino acid; Chemistry; Distilled water; Extraction (chemistry); Carcharhinus; Food science; Chromatography; Anatomy; Fishery; Biology; Biochemistry; Amino acid","retraction":null,"screen_n_in":null,"score":{"opus":0.01795219342291041,"gpt":0.2909654573371983,"spread":0.2730132639142878,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002126587,0.0002183306,0.0004305185,0.00008206099,0.000227037,0.00008286964,0.0001858905,0.0001044464,0.0008189431],"category_scores_gemma":[0.00008493109,0.0001803766,0.00006369185,0.00029822,0.0001017606,0.0002573876,0.00003822034,0.0001570397,0.00004527413],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004626616,"about_ca_system_score_gemma":0.00005222953,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0000564284,"about_ca_topic_score_gemma":0.00004259348,"domain_scores_codex":[0.998344,0.0002137828,0.0005384993,0.0003495264,0.0003770836,0.0001771174],"domain_scores_gemma":[0.9986374,0.0002895334,0.0005473262,0.0003125991,0.0001331633,0.00007992713],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.0002569333,0.001141259,0.0006785425,0.000006878545,0.00004375519,0.000001249075,0.002300684,0.000008288192,0.9943572,0.0001616496,0.0008536071,0.0001899851],"study_design_scores_gemma":[0.001173794,0.002207732,0.5264829,0.00005935897,0.00009015421,0.000003928377,0.001418806,0.0002063863,0.4676635,0.0001433037,0.0003639065,0.0001862483],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9958385,0.00001850607,0.0001263399,0.0001412155,0.0001757943,0.001292301,0.001069627,0.00005789072,0.001279808],"genre_scores_gemma":[0.999161,0.000009203593,0.00002858234,0.0001389402,0.00008546405,0.00006351487,0.0002896519,0.00001303436,0.0002105752],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.5266937,"threshold_uncertainty_score":0.8966853,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4206119312","doi":"10.1016/j.foodhyd.2022.107517","title":"Two colorimetric films based on chitin whiskers and sodium alginate/gelatin incorporated with anthocyanins for monitoring food freshness","year":2022,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":148,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Alberta","funders":"Wuhan University; National Natural Science Foundation of China","keywords":"Gelatin; Chemistry; Food packaging; Chemical engineering; Bioprocess; Fourier transform infrared spectroscopy; Composite number; Materials science; Food science; Organic chemistry; Composite material","retraction":null,"screen_n_in":null,"score":{"opus":0.0141959385841989,"gpt":0.2380821043586737,"spread":0.2238861657744748,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":["metaepi_narrow","sts"],"consensus_categories":[],"category_scores_codex":[0.0007644971,0.0004818552,0.0005499077,0.0006987946,0.001311932,0.0002207647,0.0005675681,0.00009053596,0.0001474026],"category_scores_gemma":[0.00006567957,0.0004751364,0.0001029343,0.001839683,0.0001383038,0.0002711238,0.0002894506,0.0003869194,0.00001330278],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002703446,"about_ca_system_score_gemma":0.0002541113,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00008387046,"about_ca_topic_score_gemma":0.00003496013,"domain_scores_codex":[0.9967831,0.0002175447,0.0004788332,0.0009204894,0.0007810268,0.0008190316],"domain_scores_gemma":[0.9983205,0.0003781305,0.0004046612,0.0005321215,0.0001209619,0.0002436469],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00265211,0.0006361289,0.02299252,0.0001987712,0.0001278405,0.00003707541,0.0007626659,0.04875846,0.9221897,0.0008349982,0.0005246529,0.0002851343],"study_design_scores_gemma":[0.008568146,0.01772931,0.002213761,0.0001295086,0.0001258984,0.00004169649,0.0007773891,0.0181721,0.9494026,0.0002618678,0.001582043,0.0009957257],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.993154,0.0001162959,0.001212358,0.0001359445,0.0007810226,0.00255279,0.0006383941,0.0003501918,0.001058937],"genre_scores_gemma":[0.9847435,6.303268e-7,0.01302995,0.0001050019,0.0001279873,0.001617854,0.0000944792,0.0001250561,0.0001554791],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03058635,"threshold_uncertainty_score":0.9999882,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2922115632","doi":"10.1016/j.foodhyd.2019.03.015","title":"Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer ‒ RVA 4800","year":2019,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":140,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan","funders":"Mitacs; University of Saskatchewan","keywords":"Viscometer; Starch; Amylose; Thixotropy; Viscosity; Materials science; Extrusion; Chemical engineering; Chemistry; Maize starch; Food science; Composite material","retraction":null,"screen_n_in":null,"score":{"opus":0.04121968558470716,"gpt":0.2830439583642309,"spread":0.2418242727795237,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002545109,0.0002666611,0.0005485687,0.0002712478,0.0001390635,0.00003550358,0.0002476895,0.0001433503,0.0002999947],"category_scores_gemma":[0.00002476277,0.0002400183,0.0002039034,0.000425371,0.00008815732,0.0002064312,0.0001204831,0.0002029654,0.00001099537],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001588125,"about_ca_system_score_gemma":0.0001474656,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0007026145,"about_ca_topic_score_gemma":0.00005445046,"domain_scores_codex":[0.9980036,0.0001648151,0.0005994542,0.000354959,0.0005374468,0.0003396996],"domain_scores_gemma":[0.9989763,0.00005572176,0.0002559976,0.0004307381,0.0001620874,0.0001191429],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.001748991,0.0001270766,0.001748864,0.0001416609,0.000105439,4.423986e-7,0.002533589,0.08382703,0.9089827,0.00002667695,0.0001467972,0.0006107315],"study_design_scores_gemma":[0.00186567,0.004629968,0.0003942447,0.0003684376,0.0002023219,0.000007217114,0.0002795447,0.2106762,0.7808771,0.0002657014,0.00008767583,0.000345958],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9976777,0.0005277382,0.00003663774,0.000153689,0.0002532601,0.000788438,0.00005664292,0.00007023579,0.0004355914],"genre_scores_gemma":[0.9961705,0.000003338179,0.003067698,0.0001153707,0.00005371703,0.00001413523,0.0000333655,0.00005269869,0.0004892305],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1281056,"threshold_uncertainty_score":0.9787661,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2055024540","doi":"10.1016/j.foodhyd.2010.11.017","title":"Enhanced alginate microspheres as means of oral delivery of bacteriophage for reducing Staphylococcus aureus intestinal carriage","year":2010,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Bacteriophages and microbial interactions","field":"Environmental Science","cited_by":139,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"China Scholarship Council","keywords":"Staphylococcus aureus; Microbiology; Chemistry; Bacteriophage; Skimmed milk; Biofilm; Calcium alginate; Gastric fluid; Bacteria; Food science; Calcium; Chromatography; Biology; Biochemistry; Escherichia coli","retraction":null,"screen_n_in":null,"score":{"opus":0.007356127115021489,"gpt":0.2412807381311588,"spread":0.2339246110161373,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0001653634,0.0002216416,0.0003371822,0.00004928819,0.0001253614,0.00002926345,0.0003668925,0.0001204837,0.002489945],"category_scores_gemma":[0.00007089216,0.0002181425,0.0002099811,0.0002103662,0.0002762604,0.0002705754,0.000183476,0.0002347089,0.00004359487],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006462681,"about_ca_system_score_gemma":0.0000447202,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001475964,"about_ca_topic_score_gemma":0.001427949,"domain_scores_codex":[0.9986684,0.00002840604,0.000452162,0.0003635102,0.0001392981,0.0003482557],"domain_scores_gemma":[0.9991183,0.00007396797,0.0002902844,0.0003539578,0.00005299074,0.000110558],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001427834,0.0001555563,0.0001536331,0.00004509987,0.00004312319,0.000001443802,0.0005800341,0.0001115904,0.9950502,0.00003351494,0.0003451796,0.003337835],"study_design_scores_gemma":[0.0006668482,0.000948569,0.007024233,0.00005732365,0.00004951763,0.000008970635,0.000135672,0.000149707,0.9854587,0.0000986317,0.005188035,0.0002137781],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9948899,0.00001771098,0.000965028,0.00003617505,0.0004579989,0.0007536429,0.0001768679,0.00003271499,0.002669941],"genre_scores_gemma":[0.9901751,0.00000373411,0.00850239,0.00004142225,0.00005031664,0.00008864959,0.00001843599,0.00003254268,0.001087467],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.009591491,"threshold_uncertainty_score":0.9984219,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2019171957","doi":"10.1016/j.foodhyd.2008.10.012","title":"Microstructure and rheological properties of psyllium polysaccharide gel","year":2008,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":138,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada; University of Guelph","funders":"Agriculture and Agri-Food Canada","keywords":"Psyllium; Polysaccharide; Rheology; Microstructure; Scanning electron microscope; Transmission electron microscopy; Chemistry; Chemical engineering; Materials science; Sol-gel; Chromatography; Crystallography; Composite material; Organic chemistry; Food science; Nanotechnology","retraction":null,"screen_n_in":null,"score":{"opus":0.0252380158908562,"gpt":0.176312744083116,"spread":0.1510747281922598,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008397282,0.0001690516,0.0002685329,0.00001454102,0.0002066953,0.00001861749,0.0002178753,0.0001543241,0.0001858205],"category_scores_gemma":[0.00002320958,0.00005986188,0.00008606214,0.0001817398,0.0001852456,0.00008810147,0.00009920395,0.0001317235,0.0000100706],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007447055,"about_ca_system_score_gemma":0.00001130599,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000234141,"about_ca_topic_score_gemma":0.0001336527,"domain_scores_codex":[0.998995,0.00003546985,0.00024178,0.0002722389,0.0001682015,0.0002873334],"domain_scores_gemma":[0.9996548,0.00005035738,0.00009081209,0.00005734762,0.00003333322,0.0001133557],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00005475904,0.00003617767,0.01135894,0.00001111488,0.00001752808,0.000005165871,0.0001087698,0.000001523386,0.9869527,0.0001486607,0.000203401,0.001101323],"study_design_scores_gemma":[0.0005768359,0.002094261,0.2323121,0.00008132501,0.00004041187,0.0006191756,0.0002426541,0.0001692708,0.7500636,0.0008754909,0.01222976,0.0006950896],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9976652,0.001197275,0.000001119443,0.000293579,0.00007650175,0.0002561465,0.00008841032,0.00004949209,0.000372248],"genre_scores_gemma":[0.9986658,0.0002401657,0.00006978461,0.0001880125,0.0001299646,0.00001477645,0.0000095473,0.000001170861,0.0006808275],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.236889,"threshold_uncertainty_score":0.2441097,"prediction_status":"machine_predicted_unvalidated"},"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,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"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","retraction":null,"screen_n_in":null,"score":{"opus":0.01488997168689838,"gpt":0.2054605401918737,"spread":0.1905705685049753,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0005165314,0.0004324072,0.0008318485,0.00004494729,0.0002699637,0.00007103212,0.0006472652,0.0005726224,0.005115803],"category_scores_gemma":[0.00004996058,0.0002159275,0.0002319043,0.0005511129,0.0004980355,0.0001673949,0.0001927333,0.0003045234,0.0005302606],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004713882,"about_ca_system_score_gemma":0.00003524139,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0005414731,"about_ca_topic_score_gemma":0.0006956795,"domain_scores_codex":[0.9968535,0.000408555,0.0008469946,0.0007522493,0.0004158909,0.0007228625],"domain_scores_gemma":[0.9988894,0.0002029411,0.0002868139,0.0002569646,0.0000768441,0.0002870258],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","study_design_scores_codex":[0.001038878,0.001698853,0.01350251,0.0005510964,0.0008861934,0.00005380243,0.001903857,0.0001020487,0.5682947,0.007915649,0.007632018,0.3964204],"study_design_scores_gemma":[0.006648256,0.05662247,0.1125332,0.001248971,0.0005403135,0.0005303167,0.003364961,0.001895375,0.2456026,0.006963441,0.5596918,0.004358351],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9769869,0.003449173,0.000004247199,0.0008953812,0.00041636,0.001293495,0.0002275912,0.00007638324,0.01665044],"genre_scores_gemma":[0.9779085,0.000335001,0.00006369493,0.0001121269,0.0004983826,0.00008777816,0.00002234674,0.000006259683,0.02096593],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.5520598,"threshold_uncertainty_score":0.9957936,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2884165864","doi":"10.1016/j.foodhyd.2018.07.035","title":"Influence of cellulose nanofibrils on the structural elements of ice cream","year":2018,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Advanced Cellulose Research Studies","field":"Materials Science","cited_by":132,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Universidad Pontificia Bolivariana","keywords":"Nanocellulose; Rheology; Cellulose; Ice cream; Chemical engineering; Chemistry; Melting point; Adsorption; Materials science; Food science; Composite material; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.01934848111662823,"gpt":0.2924725642118203,"spread":0.2731240830951921,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004747189,0.0001882783,0.000312757,0.00007955811,0.0002026153,0.00001792315,0.0006167569,0.00005090419,0.0002699476],"category_scores_gemma":[0.0004760439,0.0001220345,0.00007445468,0.0003699508,0.000845189,0.0001782054,0.0003332635,0.0000905194,0.0001065871],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005351455,"about_ca_system_score_gemma":0.00007606937,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00004849162,"about_ca_topic_score_gemma":0.00002193978,"domain_scores_codex":[0.9979164,0.0001264453,0.0004722422,0.000312985,0.0007274553,0.0004444704],"domain_scores_gemma":[0.9983794,0.0004030529,0.0003053068,0.0005464196,0.000291297,0.00007451787],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001209379,0.00005032904,0.0004114243,0.00005745154,0.00003241113,8.321579e-7,0.0004958861,0.0003455558,0.9956734,0.002520036,0.0001395248,0.0001522513],"study_design_scores_gemma":[0.0003289327,0.002167991,0.001884016,0.00007916074,0.00001158529,9.74502e-7,0.0001240538,0.0001134702,0.991893,0.002328452,0.0009442554,0.0001241173],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9957237,0.00008191211,0.00004109677,0.00007803302,0.00009167649,0.00067755,0.00006609854,0.00002940979,0.003210491],"genre_scores_gemma":[0.9986947,0.00001110639,0.0006395634,0.00005332028,0.0001014778,0.00005876698,0.000001520617,0.00001649976,0.0004230936],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003780368,"threshold_uncertainty_score":0.4976424,"prediction_status":"machine_predicted_unvalidated"},"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,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"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","retraction":null,"screen_n_in":null,"score":{"opus":0.01383255119830037,"gpt":0.178832834970317,"spread":0.1650002837720166,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001615409,0.0001633022,0.0002934907,0.00001975709,0.0001668911,0.00004699787,0.0001275573,0.0001301542,0.00002678637],"category_scores_gemma":[0.0001250477,0.00005126009,0.00003232967,0.0002160334,0.00005582802,0.0003174068,0.00003505355,0.0000646863,0.000002096832],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004137524,"about_ca_system_score_gemma":0.00001812142,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00004397249,"about_ca_topic_score_gemma":0.00006477198,"domain_scores_codex":[0.9987894,0.0001305793,0.0003501497,0.0002844121,0.0002680828,0.0001774003],"domain_scores_gemma":[0.9992735,0.00003961056,0.0003534066,0.00007899538,0.0001883507,0.00006608933],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0002249545,0.00002973346,0.001802977,0.00002308206,0.00002682624,8.266984e-8,0.0001013204,3.975978e-7,0.9917333,0.0001028625,0.000004620724,0.005949877],"study_design_scores_gemma":[0.001669657,0.001535785,0.009952822,0.0002706463,0.00001804992,0.000002520847,0.00007977027,0.00009129685,0.9854282,0.00004696401,0.0006860404,0.0002182146],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9960961,0.00007239156,0.0001044755,0.0004721127,0.0000239397,0.003045616,0.00008946493,0.000057679,0.00003821722],"genre_scores_gemma":[0.9990121,0.000002630493,0.00003486289,0.00002435525,0.0001015672,0.0004382734,0.00002492571,0.000002995767,0.0003583243],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.008149845,"threshold_uncertainty_score":0.2090326,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2774395749","doi":"10.1016/j.foodhyd.2017.12.009","title":"Hydrolysed pea proteins mitigate in vitro wheat starch digestibility","year":2017,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":125,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Departamento Administrativo de Ciencia, Tecnología e Innovación (COLCIENCIAS)","keywords":"Pea protein; Starch; Chemistry; Hydrolysis; Digestion (alchemy); Food science; Ingredient; Rice protein; Gastric emptying; Biochemistry; Chromatography; Stomach","retraction":null,"screen_n_in":null,"score":{"opus":0.02820272670958973,"gpt":0.2759335729102899,"spread":0.2477308462007001,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0004209651,0.0003010653,0.0004093081,0.000168319,0.0008205525,0.000364169,0.0007127809,0.00016852,0.0000710598],"category_scores_gemma":[0.000151166,0.0002823558,0.0001502839,0.000135238,0.0002642115,0.0004862889,0.0001934872,0.0004438802,0.0001181166],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002020522,"about_ca_system_score_gemma":0.00006289728,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006158748,"about_ca_topic_score_gemma":0.0005315173,"domain_scores_codex":[0.9977692,0.0002034338,0.0004306991,0.0005797804,0.0004013286,0.0006155879],"domain_scores_gemma":[0.9983596,0.00004925793,0.0001555709,0.00121424,0.00006533906,0.0001559638],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.01183245,0.0006098218,0.005096641,0.0002089395,0.00006190002,0.00003016628,0.002679961,0.0001144851,0.9640115,0.00005822808,0.0002088554,0.01508709],"study_design_scores_gemma":[0.003390864,0.005468505,0.01457511,0.000200095,0.00003040363,0.00001558954,0.0001035258,0.002795928,0.9600335,0.002964896,0.00979007,0.0006314581],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9818127,0.000170213,0.000008129133,0.00466934,0.000526181,0.00162833,0.00004660779,0.0001875605,0.01095095],"genre_scores_gemma":[0.9981622,0.000002490879,0.0004784275,0.0003419528,0.0001928299,0.0003323981,0.00002197133,0.00004774145,0.0004200388],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01634946,"threshold_uncertainty_score":0.9999629,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3169899901","doi":"10.1016/j.foodhyd.2021.106915","title":"Quinoa protein-gum Arabic complex coacervates as a novel carrier for eugenol: Preparation, characterization and application for minced pork preservation","year":2021,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":119,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China Stem Cell and Translational Research","keywords":"Eugenol; Gum arabic; Coacervate; Chemistry; Fourier transform infrared spectroscopy; Thermal stability; Food science; Particle size; Chemical engineering; Chromatography; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.0311871609066514,"gpt":0.2621799786139805,"spread":0.2309928177073291,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001402233,0.0001475378,0.0001734414,0.0000151449,0.0004003101,0.0001338134,0.0001065391,0.0001114543,0.00005299262],"category_scores_gemma":[0.0001562328,0.00008383113,0.0000583387,0.0003151989,0.00003085691,0.0003152242,0.00003585588,0.00003595484,0.000001937637],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002374627,"about_ca_system_score_gemma":0.00004534285,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0000276798,"about_ca_topic_score_gemma":0.000308914,"domain_scores_codex":[0.9989392,0.00002096868,0.0002894746,0.00041436,0.0001368319,0.0001991578],"domain_scores_gemma":[0.9991402,0.00008248434,0.0001919407,0.00007420998,0.0004395859,0.00007158898],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001089417,0.00008157612,0.0004241437,0.00007745851,0.00001639407,3.313519e-8,0.0001725954,0.00003003487,0.9939786,0.001747898,0.0001293566,0.003233032],"study_design_scores_gemma":[0.001401661,0.00128043,0.02731287,0.00006345835,0.00005352209,0.000009937716,0.0002678483,0.01881174,0.6210677,0.003729411,0.3254881,0.0005133367],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9700874,0.00006319056,0.02374687,0.002016034,0.0000405145,0.003401892,0.000437256,0.00009307609,0.0001137694],"genre_scores_gemma":[0.9892159,0.000007148617,0.00149388,0.0003942973,0.0002338705,0.002354569,0.003960715,0.000003626155,0.002335993],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3729108,"threshold_uncertainty_score":0.3418534,"prediction_status":"machine_predicted_unvalidated"},"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,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"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","retraction":null,"screen_n_in":null,"score":{"opus":0.01648988851181931,"gpt":0.1882005723797475,"spread":0.1717106838679282,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004374628,0.0001815027,0.000371594,0.00001192895,0.0001625424,0.00002619366,0.0003653454,0.0001247531,0.0000142569],"category_scores_gemma":[0.0003078593,0.00006064657,0.0000785962,0.0002696565,0.0002520173,0.000110207,0.00008263925,0.0001349456,0.000002432719],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003332914,"about_ca_system_score_gemma":0.000008624227,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003748283,"about_ca_topic_score_gemma":0.000151909,"domain_scores_codex":[0.99849,0.0001801552,0.0004131317,0.0003350723,0.0003570992,0.0002245392],"domain_scores_gemma":[0.9991998,0.0001453244,0.0002139109,0.0002024856,0.0001760421,0.00006242476],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001926686,0.0001524658,0.002408104,0.0000212202,0.00002254739,1.775824e-7,0.0003628522,0.00005342601,0.996164,0.00004329592,0.000113598,0.000465679],"study_design_scores_gemma":[0.0001540695,0.003286331,0.06403046,0.0001070648,0.00001440341,0.000004402915,0.0003484985,0.00008893834,0.9311135,0.0005128406,0.0001899122,0.0001495994],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9976993,0.0002001471,7.827357e-7,0.0006418351,0.00003724711,0.001125839,0.00009478613,0.00004231359,0.0001577335],"genre_scores_gemma":[0.9997215,0.00001022719,0.00001504234,0.0001242527,0.00003328127,0.00004655033,0.0000089037,0.000001115819,0.00003908897],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.06505048,"threshold_uncertainty_score":0.2473095,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2992013136","doi":"10.1016/j.foodhyd.2019.105574","title":"In vitro digestibility, structural and functional properties of Moringa oleifera seed proteins","year":2019,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Moringa oleifera research and applications","field":"Agricultural and Biological Sciences","cited_by":119,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Tertiary Education Trust Fund","keywords":"Moringa; Chemistry; Isoelectric point; Globulin; Tryptophan; Tyrosine; Circular dichroism; Albumin; Chromatography; Biochemistry; Food science; Amino acid; Enzyme; Biology","retraction":null,"screen_n_in":null,"score":{"opus":0.02539694730214822,"gpt":0.2196240510769026,"spread":0.1942271037747543,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001357705,0.0001032227,0.0001619867,0.00002095463,0.00008331754,0.00003178987,0.0001250606,0.00005374252,0.0001077168],"category_scores_gemma":[0.00002745288,0.00004190804,0.00003981453,0.0002658888,0.00006796817,0.0001527179,0.0001083606,0.0001332446,0.0000121408],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002477805,"about_ca_system_score_gemma":0.0000171751,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002512115,"about_ca_topic_score_gemma":0.0001970937,"domain_scores_codex":[0.9990552,0.00003615471,0.0001869335,0.0002644168,0.0002295561,0.0002277381],"domain_scores_gemma":[0.9997226,0.00003872846,0.000042838,0.000069613,0.00004630521,0.00007992711],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.0001090628,0.00005810831,0.03279258,0.00002833732,0.000006642787,2.129233e-7,0.00004364969,0.00001578831,0.9657941,0.0003574823,0.000004780108,0.0007892208],"study_design_scores_gemma":[0.0003249119,0.000635335,0.5136502,0.00002693964,0.000002444239,0.000004349591,0.0001098293,0.0004454021,0.4833034,0.0007912265,0.0005698922,0.0001360711],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9979088,0.00008434422,8.394384e-7,0.0005596264,0.00003214262,0.001034973,0.00003121259,0.00002207107,0.000326017],"genre_scores_gemma":[0.9990696,0.000003863607,0.0000515329,0.00002804666,0.0000829108,0.0001772376,0.00001425587,9.986776e-7,0.0005715385],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4824908,"threshold_uncertainty_score":0.170896,"prediction_status":"machine_predicted_unvalidated"},"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,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"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","retraction":null,"screen_n_in":null,"score":{"opus":0.02824873521502116,"gpt":0.2018529584976376,"spread":0.1736042232826164,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002474923,0.0002176986,0.0002761596,0.000008820663,0.0002682497,0.0000540261,0.0005967006,0.0001186877,0.0001157972],"category_scores_gemma":[0.000184098,0.00008377072,0.00009280237,0.0006112728,0.0001374865,0.00017422,0.0001007614,0.0001832519,0.00007750949],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004473121,"about_ca_system_score_gemma":0.00002103514,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005379587,"about_ca_topic_score_gemma":0.00001457707,"domain_scores_codex":[0.9981686,0.0001854654,0.0004799404,0.0004024459,0.0004315921,0.0003318829],"domain_scores_gemma":[0.9991711,0.0001365916,0.0002817547,0.0001595745,0.0001130678,0.0001378609],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00009534986,0.00006241474,0.0005789014,0.00003454867,0.00001909759,2.51626e-7,0.0003452677,0.0001502363,0.9971835,0.0002374222,0.0002398001,0.001053212],"study_design_scores_gemma":[0.0003132065,0.002257525,0.002312007,0.0001304949,0.000009229807,0.000001189878,0.0003424138,0.001835291,0.9827923,0.00003976149,0.009723018,0.0002435344],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9947984,0.0001325012,0.000006154741,0.00191133,0.00003639899,0.002347931,0.00008156223,0.0001212452,0.0005645079],"genre_scores_gemma":[0.9990884,0.00001007793,0.0000187662,0.0002418246,0.00008818044,0.000403326,0.00002747057,0.00000329579,0.0001186472],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01439117,"threshold_uncertainty_score":0.3416071,"prediction_status":"machine_predicted_unvalidated"},"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,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"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","retraction":null,"screen_n_in":null,"score":{"opus":0.03455870109609458,"gpt":0.2641398090247928,"spread":0.2295811079286983,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004758284,0.0002830028,0.0004033665,0.00001385278,0.0004218435,0.0001770002,0.0003006427,0.0001961263,0.0001517134],"category_scores_gemma":[0.000189072,0.0001300047,0.0001363135,0.0005009622,0.00006228732,0.0004082742,0.0002977764,0.0002573146,0.00003363052],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000596754,"about_ca_system_score_gemma":0.00003655548,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00009988159,"about_ca_topic_score_gemma":0.0005811324,"domain_scores_codex":[0.9976526,0.0002817641,0.0004304538,0.0006411625,0.000409248,0.0005847522],"domain_scores_gemma":[0.9992165,0.0002300857,0.0001704279,0.0001441098,0.0000860267,0.0001528615],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00003693849,0.0001422518,0.0004012329,0.00009408634,0.0001225145,0.00003021847,0.00057144,0.00004351462,0.9552737,0.008110203,0.0001183178,0.0350556],"study_design_scores_gemma":[0.001995711,0.004179826,0.0022334,0.0006778726,0.0001344617,0.0003856558,0.004569491,0.003090011,0.8317974,0.05296475,0.096033,0.001938453],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9820526,0.001097493,0.001564878,0.0007661077,0.0001576966,0.001451819,0.00005728163,0.0002110016,0.01264114],"genre_scores_gemma":[0.9931101,0.000006801394,0.004998705,0.0001117688,0.000422218,0.0004076,0.00003114844,0.000004757736,0.0009069485],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1234763,"threshold_uncertainty_score":0.5301437,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2341066535","doi":"10.1016/j.foodhyd.2016.04.014","title":"Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler","year":2016,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":117,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Microstructure; Materials science; Filler (materials); Texture (cosmology); Myofibril; Phase (matter); Stress relaxation; Relaxation (psychology); Composite material; Chemical engineering; Chemistry; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.0305589143587841,"gpt":0.2232517716637714,"spread":0.1926928573049873,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003723482,0.0002231268,0.0002892147,0.00001472769,0.0003278218,0.00004157523,0.0002604835,0.0001703882,0.00007367397],"category_scores_gemma":[0.00009975683,0.0000628757,0.00009904775,0.0002761558,0.000193039,0.0001841467,0.0002188911,0.0001210576,0.000002143602],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003841671,"about_ca_system_score_gemma":0.00002796179,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001434193,"about_ca_topic_score_gemma":0.0001919106,"domain_scores_codex":[0.9985338,0.0001261522,0.0003353599,0.0004462568,0.0002712605,0.0002871198],"domain_scores_gemma":[0.9994324,0.00007144931,0.0001533876,0.0001579822,0.00009091572,0.00009384421],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00004311269,0.00001615897,0.0002680081,0.00003100089,0.00001769202,3.435057e-7,0.001118095,0.000008501923,0.9938153,0.001301268,0.000005238401,0.003375248],"study_design_scores_gemma":[0.0004249863,0.0008271128,0.002570587,0.0001665296,0.00003741029,0.00001483349,0.000446604,0.002491905,0.939121,0.05115148,0.00226807,0.000479444],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9973149,0.0003395062,0.00004561195,0.001221525,0.00002885213,0.0008130469,0.00005343541,0.00003706816,0.0001460324],"genre_scores_gemma":[0.9992802,0.00001295346,0.0002646313,0.0001593186,0.0001550382,0.00002288581,0.000002860244,0.000002899906,0.0000992081],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0546943,"threshold_uncertainty_score":0.2563997,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1246179850","doi":"10.1016/j.foodhyd.2015.08.025","title":"Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films","year":2015,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":116,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"","funders":"European Regional Development Fund; Biotechnology and Biological Sciences Research Council; Ministry of Colleges and Universities; Institut Périmètre de physique théorique; Industry Canada; Science and Technology Facilities Council; Natural Sciences and Engineering Research Council of Canada; Government of Canada","keywords":"Lactobacillus rhamnosus; Food science; Starch; Chemistry; Lactobacillus; Whey protein; Fermentation","retraction":null,"screen_n_in":null,"score":{"opus":0.02291431164968277,"gpt":0.2448272744448279,"spread":0.2219129627951451,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000696276,0.000265699,0.0004178397,0.00009226442,0.0001216419,0.00007227778,0.0004035355,0.0001097809,0.0001035706],"category_scores_gemma":[0.0001416556,0.0002091416,0.00009626315,0.0003963707,0.0003558317,0.0002542312,0.0002317377,0.0002655941,0.0000176628],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001649441,"about_ca_system_score_gemma":0.0002119497,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002546665,"about_ca_topic_score_gemma":0.00006972927,"domain_scores_codex":[0.997734,0.000212003,0.0004634235,0.0004509134,0.0006984644,0.0004412589],"domain_scores_gemma":[0.9988089,0.0002697329,0.0002047162,0.0004219588,0.000107807,0.0001869465],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0002844317,0.0001917267,0.006925096,0.00006737927,0.00001267528,0.000002017846,0.001103346,0.0007242829,0.9904146,0.0001548224,0.0001057995,0.00001385691],"study_design_scores_gemma":[0.001684609,0.0007131384,0.002902942,0.00009472448,0.00001663874,0.000003515849,0.0004920283,0.002417884,0.9905798,0.000671698,0.000163362,0.0002595898],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9975672,0.00006339221,0.000188908,0.0001449235,0.0001376038,0.0009191391,0.0002850395,0.00006511171,0.0006286267],"genre_scores_gemma":[0.9972916,2.172886e-7,0.002411722,0.00004891897,0.00005108596,0.00009351427,0.00005874774,0.00002478126,0.00001937934],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.004022154,"threshold_uncertainty_score":0.8528546,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2046313795","doi":"10.1016/j.foodhyd.2005.12.001","title":"Rheology of high internal phase ratio emulsions","year":2006,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Rheology and Fluid Dynamics Studies","field":"Chemical Engineering","cited_by":116,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Waterloo","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rheology; Rheometer; Materials science; Dynamic mechanical analysis; Emulsion; Sauter mean diameter; Volume fraction; Yield (engineering); Dynamic modulus; Shear modulus; Shear stress; Phase (matter); Volume (thermodynamics); Composite material; Chemistry; Thermodynamics; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.00630406471650901,"gpt":0.233388915409957,"spread":0.227084850693448,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005924843,0.0001402275,0.0002963097,0.00008693752,0.00007065355,0.000003571119,0.0001699442,0.0001319548,0.0001356685],"category_scores_gemma":[0.00005172976,0.00013351,0.00009648897,0.0001397583,0.000136986,0.00005061539,0.0001007098,0.0001694719,0.00003220384],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002853428,"about_ca_system_score_gemma":0.00001348685,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001196025,"about_ca_topic_score_gemma":0.00007784573,"domain_scores_codex":[0.9991329,0.00001930953,0.0003309744,0.0001867685,0.0000933948,0.0002366833],"domain_scores_gemma":[0.9995707,0.0001001319,0.00006433165,0.0001828024,0.00004530953,0.00003678146],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"simulation_or_modeling","study_design_scores_codex":[0.00009776535,0.000330952,0.00206426,0.00002245446,0.0001369485,0.000005124641,0.0001069664,0.00635084,0.4894487,0.4997067,0.001594151,0.0001351422],"study_design_scores_gemma":[0.00678487,0.00156291,0.003486075,0.00005948729,0.00012237,0.00004887274,0.00006816546,0.7266813,0.2497763,0.009388436,0.001439743,0.0005814755],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.7699045,0.0002067215,0.2238177,0.0001667308,0.0002422997,0.000149669,0.0000371132,0.00008822054,0.005387047],"genre_scores_gemma":[0.9864685,0.000007306267,0.001519787,0.00004238932,0.0001349464,0.00005250915,0.00002658691,0.00001624736,0.01173176],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7203304,"threshold_uncertainty_score":0.5444378,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2214780526","doi":"10.1016/j.foodhyd.2015.12.031","title":"Chemical and rheological properties of polysaccharides from fruit body of Auricularia auricular-judae","year":2015,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":115,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"China Scholarship Council; Department of Education, Heilongjiang Province","keywords":"Chemistry; Shear thinning; Monosaccharide; Polysaccharide; Rheology; Auricularia; Dispersion (optics); Viscosity; Galactose; Chromatography; Intrinsic viscosity; Food science; Biochemistry; Organic chemistry; Materials science; Polymer","retraction":null,"screen_n_in":null,"score":{"opus":0.03286699764091475,"gpt":0.1901041427333504,"spread":0.1572371450924357,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002418006,0.0002094086,0.0004673246,0.00001914237,0.00005009806,0.00002839757,0.0003290339,0.0002222301,0.0001419415],"category_scores_gemma":[0.0001173163,0.00008035208,0.0001279056,0.0002481902,0.0001661571,0.0001120962,0.0002020176,0.000132952,0.000008873782],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001580017,"about_ca_system_score_gemma":0.0000236662,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001264887,"about_ca_topic_score_gemma":0.00007647617,"domain_scores_codex":[0.9985256,0.00007206998,0.0004219017,0.000344271,0.0003430909,0.0002931095],"domain_scores_gemma":[0.9992896,0.0001221399,0.0001853408,0.00009388062,0.00008833155,0.0002207372],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001042434,0.0001390202,0.007166513,0.00001314594,0.0000573729,0.000003728196,0.0001073902,0.00000245824,0.9910018,0.0004073163,0.0001816262,0.0008153769],"study_design_scores_gemma":[0.0004329004,0.0008353444,0.01312817,0.0000794892,0.00006780602,0.00001382399,0.0002342936,0.0002875016,0.9817302,0.001468964,0.001419423,0.0003021207],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9974678,0.001318943,0.000003583524,0.0002167239,0.00007596971,0.0003329256,0.0001535784,0.00004366139,0.0003868176],"genre_scores_gemma":[0.9994187,0.00004071276,0.0001612906,0.00006164342,0.0001424315,0.00002546524,0.00003395761,0.0000017455,0.0001140752],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.009271651,"threshold_uncertainty_score":0.3276663,"prediction_status":"machine_predicted_unvalidated"},"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,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"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","retraction":null,"screen_n_in":null,"score":{"opus":0.0466604613433033,"gpt":0.2531648415544803,"spread":0.206504380211177,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002997763,0.0002021278,0.0002948605,0.00001611304,0.0002440874,0.0001110935,0.0001508277,0.0001357912,0.0004367954],"category_scores_gemma":[0.00009580071,0.00006084785,0.0001041448,0.0001012166,0.0001372831,0.0001545497,0.0003116723,0.000181159,0.00001954688],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006578244,"about_ca_system_score_gemma":0.00001088121,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00006801583,"about_ca_topic_score_gemma":0.00006529371,"domain_scores_codex":[0.9985408,0.0002992599,0.0003419632,0.0003528314,0.000213052,0.0002520478],"domain_scores_gemma":[0.9994986,0.0001438724,0.000128847,0.00008344121,0.00006894713,0.00007627774],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0003529989,0.00005299781,0.001771982,0.00002360207,0.00007778015,0.000001197512,0.0003195139,0.000003061279,0.9959869,0.0000322235,0.00002166672,0.001356026],"study_design_scores_gemma":[0.000491916,0.002321424,0.01093317,0.0001609135,0.00001972447,0.00001784364,0.0001727989,0.0001719976,0.9846826,0.0001701457,0.0006378624,0.000219661],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9983351,0.0001069637,0.000002345272,0.0005936344,0.00007738044,0.0005259054,0.00005548355,0.00003296289,0.0002702335],"genre_scores_gemma":[0.9987755,0.000005226183,0.00002337556,0.00001624786,0.0001983862,0.0001243221,0.00003968954,0.00000264956,0.000814583],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01130441,"threshold_uncertainty_score":0.4782603,"prediction_status":"machine_predicted_unvalidated"},"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,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"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","retraction":null,"screen_n_in":null,"score":{"opus":0.02028591520317611,"gpt":0.2168250267420886,"spread":0.1965391115389125,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002288741,0.00009726843,0.0001621213,0.00002225391,0.00004835751,0.00002763538,0.0001166645,0.00007658652,0.000002992994],"category_scores_gemma":[0.00001241476,0.00004497403,0.00002524628,0.0002680338,0.00005093012,0.00019975,0.00005599672,0.00004391489,0.000005179672],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003986146,"about_ca_system_score_gemma":0.00001423145,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001694344,"about_ca_topic_score_gemma":0.0004114251,"domain_scores_codex":[0.9991843,0.0000875479,0.0002656258,0.000209023,0.0001281869,0.0001253538],"domain_scores_gemma":[0.9996321,0.00002288858,0.0001398396,0.00005889779,0.00008457564,0.00006168142],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001196054,0.00007828203,0.003475103,0.000005987226,0.000008479971,1.437531e-7,0.0005504818,0.00001933627,0.9901948,0.00008434935,0.000005702631,0.005457759],"study_design_scores_gemma":[0.0009627612,0.00364358,0.1250498,0.00005679568,0.00001155204,0.00001605891,0.001875776,0.007679594,0.8551859,0.001239302,0.003910319,0.0003684972],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9986687,0.00006904893,0.0001523716,0.0001061515,0.00004928915,0.0007375183,0.00004316922,0.00003276185,0.0001409447],"genre_scores_gemma":[0.9996261,0.000005570753,0.00002379065,0.00001915947,0.00007527654,0.0001598755,0.00006729212,0.000001091745,0.00002186304],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1350088,"threshold_uncertainty_score":0.1833988,"prediction_status":"machine_predicted_unvalidated"},"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,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"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","retraction":null,"screen_n_in":null,"score":{"opus":0.01058444870914241,"gpt":0.181745292907424,"spread":0.1711608441982816,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000401102,0.0002788444,0.0003833936,0.0000265737,0.0002840544,0.00008487496,0.0002458661,0.0002228829,0.0001109707],"category_scores_gemma":[0.000152132,0.000100494,0.00005562483,0.0002158685,0.0002067092,0.0002306561,0.0001974271,0.0001487624,0.00004949209],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004503006,"about_ca_system_score_gemma":0.00001830977,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001292229,"about_ca_topic_score_gemma":0.0008473025,"domain_scores_codex":[0.9980797,0.0002272477,0.0003603615,0.0005659902,0.0002124062,0.0005542897],"domain_scores_gemma":[0.9992547,0.0001887971,0.0001653635,0.0001170009,0.00006663512,0.0002075056],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00008454038,0.00003948395,0.004620599,0.000030689,0.00004148532,0.000004336197,0.0001027099,1.394626e-7,0.9860739,0.001036654,0.0002339908,0.00773151],"study_design_scores_gemma":[0.00823341,0.04258219,0.2390501,0.001192917,0.0002044595,0.000472568,0.0008745196,0.001722189,0.5406816,0.05953445,0.1008874,0.004564163],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9940644,0.000571524,0.00008056594,0.003092529,0.00009990752,0.001523588,0.00008606305,0.0001375837,0.0003438327],"genre_scores_gemma":[0.996346,0.00003884286,0.0001835002,0.0001590007,0.0001738241,0.0002936464,0.000008228375,0.000004084007,0.002792873],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4453922,"threshold_uncertainty_score":0.4098024,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2091431092","doi":"10.1016/j.foodhyd.2014.12.030","title":"Temperature effects on the gelation of ethylcellulose oleogels","year":2014,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":111,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rheology; Polymer; Hydrogen bond; Intermolecular force; Materials science; Chemical engineering; Dynamic mechanical analysis; Atmospheric temperature range; Chemistry; Polymer chemistry; Composite material; Molecule; Thermodynamics; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.006002928063765557,"gpt":0.1686090943462428,"spread":0.1626061662824772,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002098296,0.0001091942,0.0001446673,0.000006598676,0.0001553731,0.00002430812,0.0002103703,0.0001180728,0.0001416688],"category_scores_gemma":[0.00008739097,0.00003281315,0.0001324817,0.0003280971,0.00003586908,0.0000324068,0.00002709369,0.0001336568,0.00002490252],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007854498,"about_ca_system_score_gemma":0.000002495757,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000008331609,"about_ca_topic_score_gemma":0.00002590597,"domain_scores_codex":[0.9992778,0.00008505686,0.0001404969,0.0001714016,0.0001884497,0.0001367926],"domain_scores_gemma":[0.9993289,0.0004325364,0.00007573142,0.00008740419,0.00003171038,0.00004372934],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00001736636,0.000042781,0.0003603143,0.00001120816,0.0000275944,1.771201e-7,0.00003627784,0.00002083345,0.9920773,0.0006082058,0.0004032781,0.006394702],"study_design_scores_gemma":[0.0001089856,0.0009007237,0.005688337,0.0000314934,0.00002712137,5.711386e-7,0.00004744101,0.0001378552,0.9844349,0.00101916,0.007488429,0.000114995],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9913291,0.00003963616,0.000001013165,0.001205689,0.00003845635,0.0001626149,0.00000912316,0.00002636467,0.00718799],"genre_scores_gemma":[0.9988619,0.000003113222,0.000006704172,0.0002899284,0.0002727625,0.00002649007,0.00002564146,7.164717e-7,0.0005127374],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.007642374,"threshold_uncertainty_score":0.1551174,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2407572399","doi":"10.1016/j.foodhyd.2016.05.032","title":"Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams","year":2016,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":110,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Ministry of Rural Affairs; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Canola; Rheology; Chemistry; Materials science; Emulsion; Composite material; Food science; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.01110637784578273,"gpt":0.2184568175492333,"spread":0.2073504397034506,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004495165,0.0003119677,0.0004492101,0.00004002292,0.0002150038,0.00006849785,0.0002862831,0.0002246543,0.0003706091],"category_scores_gemma":[0.0001082101,0.0001185261,0.0001918918,0.0004479877,0.0001013508,0.0001433753,0.000120052,0.0001245048,0.00000946371],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006965681,"about_ca_system_score_gemma":0.00001999698,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001140705,"about_ca_topic_score_gemma":0.00065411,"domain_scores_codex":[0.9979697,0.0000742534,0.0004531382,0.0007093296,0.0002763023,0.0005173056],"domain_scores_gemma":[0.9990966,0.0003402731,0.0001431712,0.0001459749,0.00006143659,0.0002124982],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000364532,0.00009077034,0.001406234,0.00002648455,0.0001046528,0.000004506343,0.00008699032,0.000003115777,0.9110693,0.000124331,0.0001273713,0.08659165],"study_design_scores_gemma":[0.002679018,0.003008905,0.001265098,0.0001429307,0.0001904076,0.00002035379,0.0005738834,0.0005761741,0.9482831,0.004828399,0.03754579,0.0008858838],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9960199,0.0005231887,0.00003681767,0.0007064144,0.00005655108,0.0003596287,0.00009197181,0.0000669774,0.002138554],"genre_scores_gemma":[0.9946017,0.00009661069,0.0004045077,0.0001308239,0.0002063218,0.0002633123,0.00005579523,0.000004313182,0.004236574],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.08570577,"threshold_uncertainty_score":0.4833356,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2803682069","doi":"10.1016/j.foodhyd.2018.05.043","title":"Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids","year":2018,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Dysphagia Assessment and Management","field":"Health Professions","cited_by":108,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Toronto Rehabilitation Institute; University Health Network; University of Guelph","funders":"National Institute on Deafness and Other Communication Disorders","keywords":"Shear rate; Rheology; Viscosity; Dysphagia; Swallowing; Chemistry; Apparent viscosity; Shear thinning; Oropharyngeal dysphagia; Xanthan gum; Shear (geology); Materials science; Medicine; Composite material; Dentistry; Surgery","retraction":null,"screen_n_in":null,"score":{"opus":0.1004654803461943,"gpt":0.3802163905699662,"spread":0.2797509102237719,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":["metaepi_narrow","sts"],"consensus_categories":[],"category_scores_codex":[0.001367875,0.0003638746,0.0004292334,0.0003736792,0.002174579,0.00008716911,0.0001975328,0.0001739021,0.00004795662],"category_scores_gemma":[0.0002181263,0.0003122241,0.00004664162,0.0005272765,0.00008622223,0.0003664888,0.000234088,0.0005374562,0.00009488894],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002443117,"about_ca_system_score_gemma":0.0002349217,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002881594,"about_ca_topic_score_gemma":0.0003452658,"domain_scores_codex":[0.9970594,0.0004135667,0.0004586546,0.0007316011,0.0004255849,0.0009111777],"domain_scores_gemma":[0.9986109,0.0002940346,0.0001802536,0.0004043993,0.0002196598,0.0002907799],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"observational","study_design_gemma":"observational","study_design_scores_codex":[0.02223241,0.004593554,0.3262097,0.03031872,0.004436994,0.0009199019,0.117392,0.03008572,0.2609814,0.02506069,0.008813743,0.1689551],"study_design_scores_gemma":[0.04379562,0.03918181,0.5522719,0.03221631,0.001805393,0.00003646428,0.04005624,0.1822983,0.01785764,0.001487643,0.08123773,0.007754997],"study_design_candidate":"observational","study_design_consensus":"observational","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9385917,0.00007667046,0.001855175,0.004196221,0.0003179117,0.002584526,0.000006461123,0.0006161943,0.0517552],"genre_scores_gemma":[0.9839098,0.000009551422,0.01086502,0.00158084,0.00041307,0.0005653298,0.00000536753,0.00009191117,0.00255908],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2431238,"threshold_uncertainty_score":0.999933,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2956085806","doi":"10.1016/j.foodhyd.2019.105214","title":"Cellulose nanofibrils from Miscanthus floridulus straw as green particle emulsifier for O/W Pickering emulsion","year":2019,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Advanced Cellulose Research Studies","field":"Materials Science","cited_by":105,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"Fundamental Research Funds for the Central Universities; Beijing Technology and Business University","keywords":"Pickering emulsion; Emulsion; Miscanthus; Materials science; Chemical engineering; Cellulose; Adsorption; Composite material; Chemistry; Organic chemistry; Bioenergy; Biofuel; Waste management","retraction":null,"screen_n_in":null,"score":{"opus":0.01808611804869182,"gpt":0.2723325345639073,"spread":0.2542464165152155,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":["metaepi_narrow","insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.00030173,0.0003745304,0.0005419416,0.00007602425,0.0003172687,0.0001374798,0.000532441,0.0001416125,0.001038395],"category_scores_gemma":[0.0001333915,0.0003414568,0.0001968686,0.0002698491,0.0001449019,0.0004945925,0.0003961101,0.0001517253,0.001890541],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001807946,"about_ca_system_score_gemma":0.00007964366,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004285106,"about_ca_topic_score_gemma":0.0001501594,"domain_scores_codex":[0.9967226,0.00008794639,0.0005011002,0.0008973078,0.0006959837,0.001095108],"domain_scores_gemma":[0.998329,0.0003618234,0.0001601537,0.0007008356,0.0001386865,0.0003095124],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0003160845,0.00009242659,0.0005551504,0.0000971597,0.0000527972,0.000008037769,0.0007118674,0.0002614729,0.9958494,0.0003858629,0.0002793823,0.001390354],"study_design_scores_gemma":[0.001867847,0.001373953,0.0003875374,0.00008606206,0.00003370602,0.00000300359,0.0004145441,0.002310012,0.977016,0.003408219,0.0126337,0.0004654061],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.992362,0.0006359588,0.001514738,0.0002256301,0.0008570972,0.002127236,0.0002060014,0.0002166271,0.001854671],"genre_scores_gemma":[0.989196,0.00002596517,0.00234534,0.00007880269,0.0004670136,0.0004186136,0.00003094208,0.00007297184,0.007364327],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0188334,"threshold_uncertainty_score":0.9999037,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2051636438","doi":"10.1016/j.foodhyd.2014.09.031","title":"Non-starch polysaccharides from American ginseng: physicochemical investigation and structural characterization","year":2014,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":104,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Chemistry; Rhamnose; Polysaccharide; Arabinose; Fourier transform infrared spectroscopy; Pectin; Starch; Xylose; Uronic acid; Residue (chemistry); Intrinsic viscosity; Chemical structure; Galactose; Monosaccharide; Sugar; Nuclear magnetic resonance spectroscopy; Chromatography; Organic chemistry; Biochemistry; Fermentation; Polymer; Chemical engineering","retraction":null,"screen_n_in":null,"score":{"opus":0.009262650152960529,"gpt":0.1939275293163471,"spread":0.1846648791633866,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000867548,0.0001843487,0.0002346798,0.00001593763,0.0001808213,0.000110786,0.0001738386,0.0000746901,0.00007531615],"category_scores_gemma":[0.00002020869,0.00008629128,0.00005383015,0.0002510207,0.0001126011,0.0001797501,0.00006761568,0.0001308045,0.00001705945],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001681221,"about_ca_system_score_gemma":0.000006813085,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001100563,"about_ca_topic_score_gemma":0.0002959582,"domain_scores_codex":[0.9989333,0.0000452821,0.0001980929,0.0003619599,0.0001893951,0.0002719795],"domain_scores_gemma":[0.9994653,0.0001398396,0.0001295501,0.00006656476,0.0000261745,0.0001725575],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.00002647747,0.000008203289,0.01668655,0.000003544443,0.00001323404,2.512278e-7,0.0001408594,0.000001066684,0.958349,0.00005902728,0.00002071104,0.0246911],"study_design_scores_gemma":[0.0002499489,0.0008509866,0.643695,0.00003504541,0.00002837957,0.000004399432,0.00009090119,0.008036162,0.3420538,0.002040859,0.002471694,0.000442849],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9987838,0.00001531337,0.00001708736,0.0005449997,0.00008460001,0.0002165874,0.0001869286,0.00006898967,0.00008169354],"genre_scores_gemma":[0.9980853,0.00001780775,0.00008446223,0.0004528927,0.0005885315,0.00002159284,0.0006926678,0.000002225054,0.00005457542],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.6270084,"threshold_uncertainty_score":0.3518856,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2039493485","doi":"10.1016/j.foodhyd.2006.11.014","title":"Thermal and dynamic rheology of insoluble starch from basmati rice","year":2007,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":103,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"","keywords":"Starch; Starch gelatinization; Rheology; Differential scanning calorimetry; Swelling; Isothermal process; Materials science; Dynamic mechanical analysis; Shear rate; Amylose; Chemistry; Elasticity (physics); Rheometer; Kinetics; Chemical engineering; Thermodynamics; Food science; Composite material; Polymer","retraction":null,"screen_n_in":null,"score":{"opus":0.01315929907372324,"gpt":0.2503793818986633,"spread":0.23722008282494,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002001678,0.0001286481,0.0002192693,0.0001196205,0.0001034539,0.00001845526,0.000145385,0.0001072391,0.0001165757],"category_scores_gemma":[0.00001632404,0.0001182936,0.00004441261,0.000163987,0.0001313742,0.0001055603,0.00007050078,0.0001504073,0.00002021473],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003601787,"about_ca_system_score_gemma":0.0000156472,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002529815,"about_ca_topic_score_gemma":0.0002587402,"domain_scores_codex":[0.9990273,0.00007369087,0.0002775644,0.0002039653,0.0001582765,0.0002592574],"domain_scores_gemma":[0.9994655,0.0001379896,0.00008078172,0.0001980907,0.00004411769,0.00007352488],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.008181042,0.0003427011,0.005156168,0.0001778707,0.0002014253,0.000008355104,0.008592905,0.0001650409,0.9455842,0.0007545543,0.0002223323,0.03061334],"study_design_scores_gemma":[0.007691783,0.03048265,0.1375073,0.0002856241,0.000206184,0.00004270153,0.002325835,0.02836871,0.7721972,0.003954498,0.01568144,0.001256091],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.991918,0.0007508588,0.0002575956,0.0004196591,0.0003302199,0.0002681854,0.0000237885,0.00006696153,0.005964752],"genre_scores_gemma":[0.9980338,0.000004733772,0.001278125,0.0003204721,0.00004855576,0.00001097869,0.00001629276,0.00002090909,0.0002661823],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1733871,"threshold_uncertainty_score":0.4823874,"prediction_status":"machine_predicted_unvalidated"},"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,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"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","retraction":null,"screen_n_in":null,"score":{"opus":0.02577250891903948,"gpt":0.2258708183446965,"spread":0.200098309425657,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004760536,0.0002885555,0.0005068124,0.000019383,0.000232635,0.00006049931,0.0004990936,0.0001740019,0.00006034254],"category_scores_gemma":[0.0008873193,0.0001312752,0.0001288288,0.0005367006,0.0002433341,0.0002007396,0.0003328637,0.0002314179,0.00001769683],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000426436,"about_ca_system_score_gemma":0.00002198654,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001841154,"about_ca_topic_score_gemma":0.0003139631,"domain_scores_codex":[0.9974855,0.0002618614,0.0006761051,0.0007878415,0.0004110796,0.0003776582],"domain_scores_gemma":[0.9988312,0.0003677787,0.0002270266,0.000210016,0.0000898986,0.0002741436],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0002197316,0.0001680996,0.02841954,0.0001262259,0.0000204726,0.000001629021,0.000366342,0.0001237377,0.9631593,0.000183236,0.00001342075,0.007198333],"study_design_scores_gemma":[0.001403624,0.008265916,0.4237271,0.0004078356,0.00003361461,0.000009505358,0.0007861576,0.0005858853,0.5603356,0.0007929719,0.002754055,0.000897732],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9967919,0.000112289,0.000003876385,0.0008879753,0.00006928688,0.001339466,0.0001505704,0.000152757,0.0004918556],"genre_scores_gemma":[0.9992906,0.000009535196,0.0001280456,0.0002499887,0.0001633497,0.0001232306,0.00001242462,0.000003131449,0.00001970045],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4028236,"threshold_uncertainty_score":0.5353248,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4387227172","doi":"10.1016/j.foodhyd.2023.109307","title":"Polysaccharides from red seaweeds: Effect of extraction methods on physicochemical characteristics and antioxidant activities","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Seaweed-derived Bioactive Compounds","field":"Agricultural and Biological Sciences","cited_by":102,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada; Eesti Teadusagentuur","keywords":"ABTS; DPPH; Polysaccharide; Antioxidant; Chemistry; Carrageenan; Food science; Red algae; Ferric; Functional food; Extraction (chemistry); Biochemistry; Chromatography; Algae; Botany; Organic chemistry; Biology","retraction":null,"screen_n_in":null,"score":{"opus":0.02135516010958963,"gpt":0.2906808435028291,"spread":0.2693256833932395,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003047719,0.0002342972,0.0004197547,0.00004336583,0.0001340197,0.00005633937,0.0001741192,0.0001453349,0.00005085182],"category_scores_gemma":[0.0001417025,0.0001057459,0.0001319197,0.0004937034,0.0001230597,0.0001543596,0.0001098163,0.0001866526,0.00001186727],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003731108,"about_ca_system_score_gemma":0.000006358427,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001380113,"about_ca_topic_score_gemma":0.00001487585,"domain_scores_codex":[0.9986005,0.0002457343,0.0002346651,0.0004016066,0.0002441375,0.0002732945],"domain_scores_gemma":[0.9980509,0.001563244,0.0001705157,0.00009268276,0.00003153766,0.00009112682],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0002529732,0.00005878512,0.002907908,0.00001482949,0.00006712136,0.000001804448,0.00008405717,4.298325e-7,0.9360508,0.00001492135,0.00008537688,0.06046104],"study_design_scores_gemma":[0.0002176704,0.001531141,0.2065043,0.00004804094,0.00003652974,0.000002116914,0.0001821485,0.0001922477,0.7901068,0.000266573,0.0007318702,0.0001805511],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9985209,0.00004255816,0.00001158004,0.0002893919,0.0001906228,0.000353535,0.0001755341,0.0001735446,0.0002423099],"genre_scores_gemma":[0.9991641,0.00003938102,0.0001714714,0.00003807738,0.0003413287,0.00006527414,0.00009438852,0.000003770384,0.00008217521],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2035964,"threshold_uncertainty_score":0.4312193,"prediction_status":"machine_predicted_unvalidated"},"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,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"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","retraction":null,"screen_n_in":null,"score":{"opus":0.03539920519215912,"gpt":0.2025867146877964,"spread":0.1671875094956373,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007591774,0.00031254,0.0005591973,0.00007972169,0.0001344341,0.00005118219,0.0004663147,0.0002709777,0.0000208853],"category_scores_gemma":[0.00003659002,0.0001203307,0.0001251558,0.000335354,0.00007611831,0.0004835485,0.0002354498,0.0002503601,0.00006896569],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001669051,"about_ca_system_score_gemma":0.00001150819,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0005828394,"about_ca_topic_score_gemma":0.0009764684,"domain_scores_codex":[0.9972987,0.000233003,0.0008069759,0.0003999863,0.0004155962,0.0008457752],"domain_scores_gemma":[0.9994305,0.00002128562,0.0001808731,0.0001628315,0.00006922369,0.0001352973],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001097863,0.0001906415,0.003341242,0.0003370165,0.00001474708,0.000001768488,0.001266944,0.0003118115,0.9931654,0.0001644653,0.00000742167,0.001088718],"study_design_scores_gemma":[0.0008402372,0.0008789456,0.001037974,0.001573407,0.00001285891,0.00001319837,0.002099287,0.01723704,0.9750003,0.0001779535,0.0005000137,0.0006288498],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9958994,0.000978063,0.000004669607,0.0001941285,0.0001492642,0.00139483,0.0000177205,0.000103602,0.001258275],"genre_scores_gemma":[0.9984207,0.0000063036,0.00008177557,0.00002257049,0.0001703848,0.0007469517,0.000008972943,0.000006317755,0.0005360444],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0181652,"threshold_uncertainty_score":0.4906942,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4386787233","doi":"10.1016/j.foodhyd.2023.109283","title":"Improved protein extraction technology using deep eutectic solvent system for producing high purity fava bean protein isolates at mild conditions","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":100,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Manitoba","funders":"","keywords":"Choline chloride; Extraction (chemistry); Deep eutectic solvent; Chemistry; Protein purification; Chromatography; Yield (engineering); Solvent; Glycerol; Eutectic system; Food science; Biochemistry; Materials science; Crystallography; Microstructure","retraction":null,"screen_n_in":null,"score":{"opus":0.02503518957970354,"gpt":0.2706436752292812,"spread":0.2456084856495776,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":["metaepi_narrow","sts"],"consensus_categories":[],"category_scores_codex":[0.0003763087,0.0003674848,0.000429163,0.0005354286,0.001626792,0.0001615075,0.000262407,0.0003411691,0.00002210261],"category_scores_gemma":[0.0001069741,0.0003716747,0.000185587,0.0009813255,0.0001152304,0.0003285686,0.0001414914,0.0003567271,0.00005870868],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0007782711,"about_ca_system_score_gemma":0.00005757602,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001982513,"about_ca_topic_score_gemma":0.0002969622,"domain_scores_codex":[0.9975765,0.0001292931,0.000593399,0.0007512983,0.0002274168,0.000722059],"domain_scores_gemma":[0.9988002,0.00004778516,0.0003044829,0.000530166,0.0002025245,0.0001148921],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0009392085,0.0001322307,0.00001547231,0.0008655306,0.0001104777,0.000002902991,0.0004360671,0.0006216533,0.995654,0.000164474,0.0001076453,0.0009503576],"study_design_scores_gemma":[0.00142215,0.004037153,0.00004118213,0.0006462361,0.0001140832,0.00006553403,0.0006849706,0.03951534,0.9498719,0.001639593,0.001469581,0.0004922708],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9846347,0.000234024,0.001021992,0.002133676,0.0009283251,0.008977784,0.00009566551,0.001890634,0.00008319563],"genre_scores_gemma":[0.9916929,6.267379e-7,0.002361503,0.00003723265,0.0002922499,0.004819128,0.000102491,0.0001055218,0.0005883454],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.04578207,"threshold_uncertainty_score":0.9998735,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}