{"id":"W2004184000","doi":"10.1111/j.1750-3841.2010.01635.x","title":"Perceived Creaminess and Viscosity of Aggregated Particles of Casein Micelles and κ‐Carrageenan","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Guelph","funders":"Dairy Farmers of Ontario; Canadian Dairy Commission","keywords":"Food science; Ingredient; Chemistry; Carrageenan; Casein; Skimmed milk; Mouthfeel; Fat substitute; Emulsion; Whey protein; Sodium Caseinate; Food products; Raw material; Biochemistry","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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005292966,0.0004638897,0.0004051188,0.000381506,0.0002969942,0.0005585481,0.0001813097,0.0004895626,0.003078143],"category_scores_gemma":[0.0009417008,0.0002129099,0.0005549036,0.00026097,0.0002173989,0.000473184,0.0004474788,0.00123772,0.0002060094],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002566247,"about_ca_system_score_gemma":0.0001230657,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001504398,"about_ca_topic_score_gemma":0.001140886,"domain_scores_codex":[0.9997079,0.00005514659,0.00002473117,0.00004727313,0.0001332323,0.00003169521],"domain_scores_gemma":[0.9991928,0.0001979001,0.0002125993,0.00002343378,0.0002595963,0.0001137559],"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":[0.005917449,0.001179693,0.01443554,0.0006035294,0.0001981974,0.0001700092,0.001086587,0.0001434659,0.968848,0.00008569162,0.0002688369,0.007063053],"study_design_scores_gemma":[0.0002134505,0.0279274,0.5128672,0.0001210711,0.0004302728,0.0005636765,0.002817039,0.001720006,0.4508556,0.0001627454,0.002222667,0.00009883037],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9988084,0.0003483233,0.0002645994,0.00001887327,0.00001218114,0.0000304932,0.00008884363,0.000004790485,0.0004236779],"genre_scores_gemma":[0.9968913,0.0003090153,0.001090922,0.00007565851,0.00001112174,0.00004516032,0.0002322355,0.000007180854,0.001337369],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003078143,"threshold_uncertainty_score":0.01029736,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01635464961148306,"score_gpt":0.2258174818551145,"score_spread":0.2094628322436315,"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."}}