{"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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006073667,0.0004344402,0.0002614419,0.0002050491,0.0001625267,0.0005788308,0.0003143603,0.0003345161,0.00158124],"category_scores_gemma":[0.00164786,0.0003375789,0.0001797534,0.0002207884,0.0003826642,0.0004220959,0.0002806042,0.0005648028,0.0004039898],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000271889,"about_ca_system_score_gemma":0.0003190265,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0008355046,"about_ca_topic_score_gemma":0.0008917286,"domain_scores_codex":[0.9995315,0.0001506542,0.00005803642,0.00009026707,0.0001037336,0.00006577367],"domain_scores_gemma":[0.9987434,0.0006652179,0.0002807974,0.00005595169,0.0001148544,0.0001398621],"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":[0.0008180154,0.00005663691,0.0004652806,0.00007394429,0.00002528562,0.00005958398,0.00006362796,0.00026858,0.9962999,0.00004441676,0.00007085199,0.001753968],"study_design_scores_gemma":[0.00001211272,0.0003017097,0.001066431,0.000004972104,0.00001609555,0.00003809902,0.00001447922,0.0007064458,0.9974329,0.000008494566,0.0003913805,0.00000701909],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9975584,0.000497831,0.0006782968,0.00007300547,0.00002439386,0.00002644217,0.0001198462,0.00005827952,0.0009635205],"genre_scores_gemma":[0.9973561,0.00030323,0.001362834,0.00005712871,0.00001231022,0.00002300655,0.0001134174,0.00002859124,0.0007433738],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00158124,"threshold_uncertainty_score":0.005289793,"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."}}