{"id":"W1987169770","doi":"10.1111/j.1745-4530.2007.00109.x","title":"EFFECTS OF ADDED WEIGHTING AGENT AND XANTHAN GUM ON STABILITY AND RHEOLOGICAL PROPERTIES OF BEVERAGE CLOUD EMULSIONS FORMULATED USING MODIFIED STARCH","year":2007,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":99,"is_retracted":false,"has_abstract":true,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"","keywords":"Creaming; Emulsion; Xanthan gum; Rheology; Starch; Chemistry; Chromatography; Dynamic modulus; Dynamic mechanical analysis; Chemical engineering; Food science; Materials science; Composite material; Organic chemistry; Polymer","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003229993,0.0003434926,0.0002549619,0.0002323554,0.0001010032,0.0002541288,0.0001428422,0.000186682,0.000727687],"category_scores_gemma":[0.0007269734,0.000151071,0.0002361176,0.0002032174,0.0001476507,0.0002594906,0.000158119,0.0004005273,0.0001220216],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001477353,"about_ca_system_score_gemma":0.000143912,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0005227198,"about_ca_topic_score_gemma":0.0004642936,"domain_scores_codex":[0.9998289,0.00004283518,0.00002731217,0.00003239517,0.00004263332,0.00002578273],"domain_scores_gemma":[0.9995431,0.0001386267,0.000152993,0.00002123195,0.00007425493,0.00006984499],"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":[0.0004594422,0.00005836049,0.0002119049,0.00005640176,0.00001396601,0.00004282603,0.00003209703,0.0001017535,0.9978036,0.00001812832,0.000008081255,0.001193379],"study_design_scores_gemma":[0.00001395489,0.001217109,0.002275005,0.000009348896,0.00003055499,0.00002653867,0.00001524006,0.0005555009,0.9955766,0.000007939649,0.0002673874,0.000004803669],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9983585,0.0006865629,0.0004576794,0.00001284636,0.00001724507,0.00002038403,0.00004933539,0.00001275925,0.0003846737],"genre_scores_gemma":[0.9978622,0.0004634713,0.001053389,0.00001731284,0.000007531664,0.00001214288,0.00007374281,0.00001273228,0.000497622],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.000727687,"threshold_uncertainty_score":0.002434373,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03846899377405604,"score_gpt":0.2318479044152145,"score_spread":0.1933789106411585,"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."}}