{"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009496363,0.00007315732,0.000218741,0.00003443932,0.0001174869,0.0000389896,0.0003155578,0.00004352334,0.000009251954],"category_scores_gemma":[0.0002856229,0.00002727242,0.00003826228,0.0003133107,0.0007451958,0.0002569747,0.00008438011,0.0001314198,1.791046e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000005784434,"about_ca_system_score_gemma":0.00003226017,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001360057,"about_ca_topic_score_gemma":0.0004314499,"domain_scores_codex":[0.9989995,0.00004520772,0.0003457259,0.0001292812,0.0003354744,0.0001447561],"domain_scores_gemma":[0.9989794,0.0001145248,0.0004461084,0.00005231128,0.0002798245,0.000127781],"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":[0.00002134842,0.00004183838,0.008225856,0.00001102359,0.000005193592,0.000002717316,0.0003184122,7.315583e-7,0.9820029,0.00006829195,0.00000369529,0.00929796],"study_design_scores_gemma":[0.0001617004,0.001021702,0.3389206,0.00007466847,0.000010498,0.0001835702,0.0007303513,0.00008149141,0.6584182,0.0002835888,0.00004506298,0.00006853853],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9992037,0.0003027244,0.000001589195,0.0002437645,0.0001063344,0.00007757291,0.000008440583,0.000003257368,0.00005257853],"genre_scores_gemma":[0.999683,0.00002688057,0.0002294012,0.000007545742,0.00004675549,4.795226e-7,1.063456e-7,3.991722e-7,0.000005405999],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3306948,"threshold_uncertainty_score":0.2745705,"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."}}