{"id":"W1998271126","doi":"10.1016/j.lwt.2010.07.002","title":"Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties","year":2010,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":35,"is_retracted":false,"has_abstract":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Swelling; Starch gelatinization; Rheology; Starch; Osmotic concentration; Chemistry; Kinetics; Chemical engineering; Food science; Materials science; Biochemistry; Composite material","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":[0.0002462631,0.0003103314,0.0001520717,0.000103085,0.00008063338,0.0002376213,0.0001022623,0.0001283685,0.0008753439],"category_scores_gemma":[0.0003488164,0.0001351802,0.0002392672,0.0001187946,0.0002417423,0.0003312442,0.0002080907,0.0004506892,0.0001309035],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001029985,"about_ca_system_score_gemma":0.0001135139,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000356535,"about_ca_topic_score_gemma":0.0004326773,"domain_scores_codex":[0.9999155,0.00001897537,0.000007564528,0.00001723061,0.00001958601,0.00002126976],"domain_scores_gemma":[0.9997906,0.00007234357,0.00006096781,0.00001984569,0.00002268379,0.00003349374],"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":[0.00005376546,0.000006679148,0.0001921502,0.00001931058,0.000003613829,0.00002549942,0.00002386982,0.00003158198,0.9990249,0.00001367283,0.000003599915,0.0006015417],"study_design_scores_gemma":[0.000008231022,0.0002604941,0.009268674,0.000003258434,0.000008207827,0.00009524993,0.00002928114,0.0004071507,0.9895638,0.00002616652,0.0003246452,0.000004757825],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.998036,0.0003797673,0.001140733,0.00002516998,0.000004041366,0.00001272947,0.00005313555,0.0000116484,0.0003368621],"genre_scores_gemma":[0.9976135,0.0002605262,0.001522274,0.00001612703,0.000003824626,0.00001361525,0.00009464708,0.00001539934,0.0004600831],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0008753439,"threshold_uncertainty_score":0.002928376,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01617773465307133,"score_gpt":0.227695547730029,"score_spread":0.2115178130769577,"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."}}