{"id":"W2010892851","doi":"10.1002/jsfa.2845","title":"Rheological properties of batter systems containing different combinations of flours and hydrocolloids","year":2007,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"ca_institutions":"McGill University","funders":"","keywords":"Xanthan gum; Rheology; Food science; Consistency index; Chemistry; Rheometer; Shear thinning; Viscoelasticity; Materials science; 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":[0.0004377423,0.0005692434,0.0004750437,0.0003644587,0.0001306933,0.0003437637,0.0001489673,0.0002503058,0.00085485],"category_scores_gemma":[0.0005597779,0.0002009099,0.0002978662,0.0003756285,0.0002322464,0.0003294233,0.0002267388,0.0005752855,0.0001458534],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001728792,"about_ca_system_score_gemma":0.0001084852,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003834341,"about_ca_topic_score_gemma":0.0005462517,"domain_scores_codex":[0.9996213,0.0001133943,0.00004487361,0.00007632704,0.0001038115,0.00004032369],"domain_scores_gemma":[0.9994931,0.0001229988,0.0001584877,0.0000295811,0.000103731,0.00009204915],"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":[0.0002184754,0.0000241802,0.0002231868,0.00005239362,0.00001949761,0.00002373195,0.00002619475,0.00006422021,0.9987134,0.000007457732,0.000009222498,0.000618067],"study_design_scores_gemma":[0.00002833284,0.001549922,0.009727436,0.00002732745,0.00009994175,0.0001025794,0.00006523999,0.0006176019,0.9869143,0.000009867565,0.0008400755,0.0000173505],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9983177,0.0009856542,0.000358699,0.00001290911,0.00001135938,0.0000166614,0.00007075391,0.00001343564,0.0002128252],"genre_scores_gemma":[0.9962935,0.000818581,0.001922703,0.00004097754,0.00001017676,0.00003002836,0.0002931902,0.00001976239,0.0005710418],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00085485,"threshold_uncertainty_score":0.002859771,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01673678347926457,"score_gpt":0.2059156852682616,"score_spread":0.189178901788997,"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."}}