{"id":"W2040869557","doi":"10.1080/00071660701691284","title":"Effect of hydrolysed and regular dairy proteins on the texture, colour and microstructure of poultry meat emulsions","year":2007,"lang":"en","type":"article","venue":"British Poultry Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Guelph","funders":"Dairy Farmers of Ontario","keywords":"Food science; Hydrolysate; Whey protein; Chemistry; Whey protein isolate; Ingredient; Texture (cosmology); Hydrolysis; Biochemistry","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":[0.0003527672,0.0002969265,0.000229776,0.0001365075,0.00008144435,0.0002615886,0.0001760867,0.0002575957,0.001140769],"category_scores_gemma":[0.0006454678,0.00020561,0.0002110623,0.0001023141,0.0002246167,0.0001817138,0.0001872453,0.0003387381,0.0001279292],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001778764,"about_ca_system_score_gemma":0.0001189872,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001021134,"about_ca_topic_score_gemma":0.001373267,"domain_scores_codex":[0.9998042,0.00005847142,0.0000208682,0.00003422657,0.00004938586,0.00003286841],"domain_scores_gemma":[0.9997013,0.00009780697,0.00006938927,0.00001731411,0.00003974588,0.00007438102],"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":[0.001682739,0.00006217805,0.0005340526,0.00007674188,0.00003590804,0.00006902702,0.00002903519,0.0001464343,0.9960694,0.00001368387,0.00001365364,0.001267081],"study_design_scores_gemma":[0.00005748058,0.002299975,0.01094977,0.00001030044,0.00005114502,0.0001027629,0.00004241187,0.0004275387,0.9856187,0.000009991419,0.0004212436,0.000008749822],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9990645,0.0004394793,0.0001887004,0.00000992197,0.000006358357,0.000009187424,0.00004700659,0.000007879975,0.0002270216],"genre_scores_gemma":[0.9984175,0.0003252371,0.0005831661,0.00003213218,0.000004438542,0.000006184088,0.0001074332,0.00001152256,0.0005124781],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001140769,"threshold_uncertainty_score":0.003816247,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01109155597905651,"score_gpt":0.2390840022973764,"score_spread":0.2279924463183199,"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."}}