{"id":"W2011050812","doi":"10.1016/j.foodhyd.2009.05.010","title":"Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate","year":2009,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":200,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"Ontario Ministry of Research and Innovation","keywords":"Soy protein; Emulsion; Chemistry; Denaturation (fissile materials); Homogenization (climate); Chemical engineering; Adsorption; Oil droplet; Soybean Proteins; Soybean oil; Protein aggregation; Viscosity; Chromatography; Food science; Materials science; Organic chemistry; Biochemistry; Nuclear chemistry","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":[0.0001632297,0.0002783148,0.0001307125,0.0002023417,0.0001532748,0.0002203911,0.0001592127,0.0002150043,0.002169007],"category_scores_gemma":[0.0002947145,0.0001521579,0.000202614,0.0001896371,0.000385127,0.000312112,0.0001463947,0.0004711344,0.0002251764],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000325659,"about_ca_system_score_gemma":0.0001542521,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001246069,"about_ca_topic_score_gemma":0.0008773725,"domain_scores_codex":[0.9999075,0.000009856842,0.000006141862,0.00001869387,0.00002459218,0.00003315931],"domain_scores_gemma":[0.999801,0.00004191139,0.0000693676,0.00001026793,0.0000441215,0.00003337015],"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":[0.0005152533,0.00002510646,0.0002202742,0.00003463489,0.00001012827,0.00008351591,0.00005202179,0.0001212429,0.9981773,0.0000800867,0.0000322548,0.000648261],"study_design_scores_gemma":[0.00002695244,0.0002104748,0.004172492,0.0000047198,0.00001581109,0.00003868086,0.00005476293,0.0007628516,0.9943817,0.00003996833,0.0002845189,0.000007251966],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9979327,0.0002829791,0.0006244333,0.00002965673,0.00002362043,0.00001036618,0.0001316882,0.00002099605,0.0009434729],"genre_scores_gemma":[0.9989567,0.00009889759,0.0001625963,0.00001565174,0.000002955077,0.000005348586,0.0000728257,0.0000089634,0.0006760834],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002169007,"threshold_uncertainty_score":0.007256091,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0190863975474137,"score_gpt":0.2154097032136794,"score_spread":0.1963233056662657,"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."}}