{"id":"W2029638076","doi":"10.1016/j.foodhyd.2010.09.011","title":"Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents","year":2010,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":554,"is_retracted":false,"has_abstract":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Korea Electrotechnology Research Institute","keywords":"Amylose; Amylopectin; Starch; Crystallinity; Food science; Chemistry; Enthalpy; Resistant starch; Crystallography","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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009395748,0.0001694845,0.0002563466,0.00005849153,0.0001335066,0.00004226857,0.0001725638,0.0000862017,0.000003104395],"category_scores_gemma":[0.00009480026,0.00009416581,0.00003594017,0.000157109,0.0003788081,0.0001218722,0.00006155761,0.0004816725,5.870666e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002855721,"about_ca_system_score_gemma":0.00001484135,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001139256,"about_ca_topic_score_gemma":0.0001375173,"domain_scores_codex":[0.9989676,0.0001189431,0.0002517855,0.0002362738,0.0002313331,0.0001940805],"domain_scores_gemma":[0.9992821,0.0002303849,0.00008676308,0.0002861315,0.00005283654,0.00006174549],"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":[0.002742044,0.00009304237,0.2229515,0.0001188258,0.00002278943,1.846001e-7,0.001396705,0.000004359748,0.7722285,0.00002258561,0.000004569516,0.0004149666],"study_design_scores_gemma":[0.0006089655,0.0006542663,0.4212122,0.00003603855,0.00002680111,0.000002220922,0.00009988261,0.00006946494,0.5762313,0.0009288801,0.00002610871,0.0001038459],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9983758,0.0001082257,0.000002436255,0.0006440465,0.00006835791,0.0006331629,0.00004800667,0.00003331079,0.00008661539],"genre_scores_gemma":[0.9997225,2.711213e-7,0.00008411754,0.00005398184,0.00006136655,0.00003226399,0.00001570455,0.00001697949,0.00001278085],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1982608,"threshold_uncertainty_score":0.383997,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.04378115901796108,"score_gpt":0.247334400367204,"score_spread":0.2035532413492429,"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."}}