{"id":"W2042998611","doi":"10.1007/s13594-013-0122-9","title":"Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream","year":2013,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":84,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Ice crystals; Ice cream; Guar gum; Recrystallization (geology); Carboxymethyl cellulose; Chemistry; Stabilizer (aeronautics); Particle size; Chemical engineering; Materials science; Food science; Meteorology; Organic chemistry; Biology; Physics; Sodium","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":[0.0003333451,0.00007064882,0.0001134148,0.00009443717,0.0001418642,0.00003785504,0.0001726359,0.0001379064,0.00001208452],"category_scores_gemma":[0.0003431302,0.00003257052,0.00000813797,0.0009238148,0.0003862625,0.0006112128,0.00007256093,0.00006287583,8.271094e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002977507,"about_ca_system_score_gemma":0.00001733406,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003325521,"about_ca_topic_score_gemma":0.0002180698,"domain_scores_codex":[0.9992353,0.00001211389,0.0001929371,0.0002442327,0.0001446807,0.0001707823],"domain_scores_gemma":[0.9995245,0.00003938953,0.0001162123,0.00006228765,0.000228724,0.00002886272],"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":[0.00000702692,0.00001972655,0.0008768687,0.00001589977,8.109641e-7,3.759461e-8,0.0001051082,0.000002278158,0.9565179,0.001834075,0.00001462356,0.04060559],"study_design_scores_gemma":[0.00129865,0.003101267,0.1093723,0.0001837781,0.00001643635,0.0002037973,0.01536484,0.01001757,0.7785818,0.07312968,0.008124296,0.0006055437],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9974226,0.00007868955,0.00009817843,0.001496141,0.00005907906,0.0006784539,0.00001689988,0.00003734883,0.0001126581],"genre_scores_gemma":[0.9994157,0.00001351217,0.0004440028,0.00002293239,0.00001738212,0.00005488349,0.00000850562,5.217875e-7,0.00002255561],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1779361,"threshold_uncertainty_score":0.14232,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01531959985057597,"score_gpt":0.2248615440894755,"score_spread":0.2095419442388995,"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."}}