{"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001922054,0.0001233774,0.0002170037,0.00001578714,0.0004118203,0.00006957877,0.0003415198,0.00008796141,0.00003770239],"category_scores_gemma":[0.0007161252,0.00004724322,0.00004732394,0.0005339376,0.001087635,0.0001293829,0.0001140306,0.0001609089,9.519627e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007097497,"about_ca_system_score_gemma":0.00001250177,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003762924,"about_ca_topic_score_gemma":0.00008957754,"domain_scores_codex":[0.9985642,0.000120243,0.0002409629,0.0004048758,0.0003852274,0.0002845296],"domain_scores_gemma":[0.9991274,0.0004277755,0.0001311059,0.0001007207,0.00009611876,0.0001168375],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.00006108225,0.00002512698,0.04151732,0.0000274734,0.000002811853,0.000003929215,0.00005799819,2.198068e-7,0.9220596,0.0002366704,0.0001352252,0.03587257],"study_design_scores_gemma":[0.0001656028,0.0006767786,0.7899919,0.0001063991,0.000008337714,0.00007059424,0.0004225076,0.000006028813,0.2078283,0.0003082847,0.0003022916,0.0001130391],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9977328,0.0003796635,0.000001115303,0.0006729044,0.00006043731,0.0004363744,0.00004606216,0.00001651385,0.0006541536],"genre_scores_gemma":[0.9994885,0.0000315839,0.00005723704,0.0001818224,0.00008587014,0.000003009874,0.000003377844,8.818991e-7,0.0001476655],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7484745,"threshold_uncertainty_score":0.4007435,"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."}}