{"id":"W2054396493","doi":"10.1016/j.meatsci.2013.02.011","title":"Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters","year":2013,"lang":"en","type":"article","venue":"Meat Science","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":161,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Food science; Inulin; Emulsion; Chemistry; Glucan; Chromatography; 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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003206072,0.0004195957,0.0002957597,0.0002345657,0.0002247275,0.0003957468,0.000167742,0.0002683472,0.001551953],"category_scores_gemma":[0.0006988671,0.0002271692,0.000274276,0.0001913541,0.000240129,0.0003488199,0.0002472951,0.0004869811,0.0002069114],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001787329,"about_ca_system_score_gemma":0.0002386154,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001467853,"about_ca_topic_score_gemma":0.001618302,"domain_scores_codex":[0.9997678,0.00006541421,0.00002545075,0.00004919609,0.00003759354,0.00005450972],"domain_scores_gemma":[0.9995894,0.0001337616,0.00006405282,0.00002029611,0.00008816347,0.0001042488],"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":[0.01379037,0.0003773425,0.001752589,0.000115123,0.00008799254,0.00009978614,0.000126635,0.0003263774,0.9788832,0.00003958649,0.00004746208,0.004353482],"study_design_scores_gemma":[0.00002979954,0.002434252,0.005554956,0.00000951068,0.0001073487,0.00004004501,0.00007191458,0.0004698113,0.9908166,0.00001250524,0.0004416871,0.00001154811],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.998892,0.0005405853,0.0001926028,0.00001186913,0.00001577707,0.000006767079,0.00004282705,0.000006643601,0.0002909722],"genre_scores_gemma":[0.9974071,0.0004484876,0.0005655386,0.00003198435,0.000008798623,0.000008861451,0.00007178491,0.000009786785,0.001447632],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001551953,"threshold_uncertainty_score":0.005191803,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.009555065693239424,"score_gpt":0.248088135536791,"score_spread":0.2385330698435515,"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."}}