{"id":"W2032474884","doi":"10.1016/j.foodhyd.2009.06.021","title":"Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound","year":2009,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":119,"is_retracted":false,"has_abstract":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Research Institute of Food Science and Technology","keywords":"Creaming; Emulsion; Flocculation; Coalescence (physics); Gum arabic; Rheology; Shear thinning; Chemistry; Materials science; Chromatography; Chemical engineering; Food science; Composite material; Organic chemistry","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":[0.0001681545,0.0002548205,0.000117034,0.0001251545,0.0001217428,0.0002481785,0.0001096205,0.0001972211,0.001224062],"category_scores_gemma":[0.0004524453,0.0001260676,0.0001435114,0.000108907,0.0002387451,0.0002976277,0.0001403284,0.0002989358,0.000150127],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001082015,"about_ca_system_score_gemma":0.0001455477,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0007161751,"about_ca_topic_score_gemma":0.0007206519,"domain_scores_codex":[0.9999077,0.00001870479,0.000008555921,0.00002029162,0.00001931983,0.00002533293],"domain_scores_gemma":[0.9997754,0.00008489206,0.00005847876,0.00001348262,0.00003133631,0.00003640571],"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":[0.0004505217,0.00002605115,0.0001509997,0.00004078299,0.000005851152,0.00004842661,0.00005073154,0.00007602303,0.998006,0.00003401481,0.00001055501,0.001100061],"study_design_scores_gemma":[0.00001632983,0.0002737181,0.001739471,0.000004379479,0.00001984491,0.00002094651,0.00003057373,0.0004573521,0.99717,0.00001426571,0.0002485877,0.000004531946],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9989784,0.000269421,0.0002800806,0.00001556421,0.000008792789,0.000004601399,0.00001759385,0.000006938502,0.0004185916],"genre_scores_gemma":[0.9989944,0.000221183,0.0003140531,0.00001944144,0.000006199403,0.000003477212,0.00001956138,0.000008130006,0.0004136027],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001224062,"threshold_uncertainty_score":0.004094899,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01648988851181931,"score_gpt":0.1882005723797475,"score_spread":0.1717106838679282,"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."}}