{"id":"W2027087028","doi":"10.1111/ijfs.12275","title":"Effect of <scp>pH</scp>, biopolymer mixing ratio and salts on the formation and stability of electrostatic complexes formed within mixtures of lentil protein isolate and anionic polysaccharides (κ‐carrageenan and gellan gum)","year":2013,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":42,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Biopolymer; Chemistry; Polysaccharide; Gellan gum; Coacervate; Ionic strength; Carrageenan; Chitosan; Xanthan gum; Chromatography; Chemical engineering; Aqueous solution; Organic chemistry; Rheology; Polymer; Food science","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":[0.001148329,0.0001096049,0.0002513846,0.0001784714,0.0001168419,0.00006271525,0.0003725408,0.00006843508,0.000003247761],"category_scores_gemma":[0.0005432902,0.00004289444,0.00003027638,0.0002855528,0.001017352,0.0003724177,0.0001283603,0.0001457552,1.072455e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002408317,"about_ca_system_score_gemma":0.00002239159,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001053856,"about_ca_topic_score_gemma":0.00007927666,"domain_scores_codex":[0.9987074,0.00009863629,0.0005026795,0.0001575468,0.000380939,0.0001527934],"domain_scores_gemma":[0.9984751,0.0003445052,0.0007662813,0.00005993459,0.0003117514,0.0000423715],"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":[0.00003080243,0.00002272743,0.004351723,0.00003113881,0.00002385938,2.654099e-7,0.0003516235,7.245388e-7,0.9872304,0.001383986,0.000001916939,0.0065708],"study_design_scores_gemma":[0.0002339418,0.003824546,0.006798577,0.0001541884,0.000008655516,0.0001001689,0.0008179816,0.0003387259,0.9817485,0.005935894,0.000003034352,0.00003580708],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9978306,0.0007013832,0.00005194958,0.0008998388,0.00004990748,0.0004309746,0.00001408946,0.000007309741,0.00001400575],"genre_scores_gemma":[0.9998443,0.00004385472,0.0000724577,0.00001290183,0.0000138036,0.000009658599,5.091642e-7,9.55447e-7,0.000001529691],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.006534993,"threshold_uncertainty_score":0.3748476,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01232553409724074,"score_gpt":0.2350400671928168,"score_spread":0.2227145330955761,"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."}}