{"id":"W1967892632","doi":"10.1016/j.ejpb.2006.10.012","title":"Effect of preparation conditions on the nutrient release properties of alginate–whey protein granular microspheres","year":2006,"lang":"en","type":"article","venue":"European Journal of Pharmaceutics and Biopharmaceutics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":83,"is_retracted":false,"has_abstract":false,"ca_institutions":"Université Laval","funders":"Fonds Québécois de la Recherche sur la Nature et les Technologies","keywords":"Whey protein isolate; Microsphere; Granule (geology); Riboflavin; Chemistry; Whey protein; Controlled release; Chromatography; Chemical engineering; Materials science; Food science","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001989621,0.0001972325,0.0002924846,0.00002975971,0.000168966,0.00004796265,0.0003291889,0.00003612442,0.00003624896],"category_scores_gemma":[0.00007057444,0.00006886121,0.0001541958,0.0001990555,0.0002680011,0.00008497023,0.00007064056,0.0002760412,0.000005485776],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002053482,"about_ca_system_score_gemma":0.00001363318,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001212737,"about_ca_topic_score_gemma":0.000001355731,"domain_scores_codex":[0.997402,0.001126901,0.0007472583,0.0001457285,0.0003830126,0.0001950792],"domain_scores_gemma":[0.9986249,0.0001238072,0.0008211268,0.00007967378,0.0002596083,0.00009086674],"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":[0.000604853,0.0001790277,0.000411726,0.0001424835,0.00004580289,0.00001945383,0.00006892217,0.00007020334,0.9947349,0.000294316,0.0002427836,0.003185521],"study_design_scores_gemma":[0.0007812023,0.001896532,0.0005515459,0.0002519498,0.0001063492,0.00003857459,0.00006468451,0.0002793053,0.9828221,0.00005668779,0.01302819,0.0001229061],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9950084,0.0031786,0.000008444021,0.0005620277,0.0001504799,0.0006850701,0.0000585384,0.00001183369,0.0003366258],"genre_scores_gemma":[0.9993919,0.0002107913,0.000024386,0.00006820826,0.0002249265,0.000005132549,0.00000479578,0.000004288281,0.00006559498],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0127854,"threshold_uncertainty_score":0.2808079,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0300942899917792,"score_gpt":0.2724793266521464,"score_spread":0.2423850366603671,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}