{"id":"W2033986213","doi":"10.1094/cchem-10-12-0140-r","title":"Baking Characteristics of Chiffon Cake as Influenced by Microbial Transglutaminase","year":2013,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"ca_institutions":"Nickel Institute","funders":"","keywords":"Tissue transglutaminase; Emulsion; Yolk; Chemistry; Food science; Egg white; Bread making; Enzyme; Biochemistry","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":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00007248176,0.0001434472,0.0002086506,0.000002491509,0.00007138388,0.00004019299,0.000302306,0.0001622329,0.001286417],"category_scores_gemma":[0.00004169353,0.00006496748,0.0000739766,0.00009247992,0.0000841935,0.00007382868,0.00004198492,0.0001269936,0.00006789812],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002711043,"about_ca_system_score_gemma":0.00001017198,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009997565,"about_ca_topic_score_gemma":0.00001212854,"domain_scores_codex":[0.9990693,0.00001936322,0.0002958099,0.0002263166,0.0001525249,0.0002367329],"domain_scores_gemma":[0.9995546,0.00003851656,0.0001553304,0.00008155444,0.00006788068,0.0001021441],"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":[0.000009109106,0.00004103259,0.001203577,0.0000600505,0.000006716813,0.000001462485,0.00004259067,7.051818e-8,0.9818007,0.000002264655,0.0004132315,0.01641919],"study_design_scores_gemma":[0.0001205407,0.0000546567,0.01637955,0.00004478862,0.000006942158,0.00001572613,0.00009329944,0.000005388654,0.979843,0.00003581192,0.003229934,0.0001703405],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9941927,0.00005793425,7.110841e-7,0.0001254328,0.00004575777,0.0001807341,0.0001165041,0.00004276853,0.005237504],"genre_scores_gemma":[0.9989083,0.000005762827,0.00001206319,0.00005525191,0.0001984077,0.00002760529,0.000128877,0.000001497476,0.0006621868],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01624885,"threshold_uncertainty_score":0.9996265,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.005944516187956302,"score_gpt":0.1850503091119722,"score_spread":0.1791057929240159,"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."}}