{"id":"W2074500171","doi":"10.1002/star.201100097","title":"In situ kinetic study of solid‐state crosslinking of potato starch","year":2011,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":9,"is_retracted":false,"has_abstract":true,"ca_institutions":"Agriculture and Agri-Food Canada; McMaster University","funders":"","keywords":"Starch; Xanthan gum; Kinetics; Chemistry; Reaction rate; Potato starch; Attenuated total reflection; Infrared spectroscopy; Materials science; Organic chemistry","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":[0.0003864364,0.0001597294,0.0003490743,0.0002908112,0.00006318075,0.00001371484,0.0002884101,0.00004172872,0.0001681606],"category_scores_gemma":[0.00003256042,0.0001470078,0.00005860628,0.0003142068,0.0001560073,0.0001430762,0.0001208777,0.0002370703,0.00001122953],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004153901,"about_ca_system_score_gemma":0.0000359142,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00283281,"about_ca_topic_score_gemma":0.002058587,"domain_scores_codex":[0.9981803,0.0002590124,0.0005697967,0.0002583301,0.000376678,0.0003558822],"domain_scores_gemma":[0.9992062,0.00007779787,0.0001353136,0.0003603836,0.0001545629,0.0000657417],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"qualitative","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.03122105,0.005144548,0.06828562,0.0007768054,0.0002111265,0.0001153098,0.5798926,0.0003064554,0.2903781,0.0001392834,0.000163709,0.02336541],"study_design_scores_gemma":[0.009121429,0.06100603,0.3240637,0.0006859984,0.00009999109,0.00001729162,0.02762949,0.000540208,0.564279,0.009876518,0.001709343,0.0009709686],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9969555,0.0001666474,0.00001338369,0.0000841339,0.0002593934,0.0004534661,0.00002779069,0.00002888068,0.002010869],"genre_scores_gemma":[0.999238,0.000006781225,0.0005455385,0.00007276566,0.00002256601,0.00001688734,0.000003874167,0.00002655222,0.0000670101],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.5522631,"threshold_uncertainty_score":0.5994806,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.05666228353701177,"score_gpt":0.3166993660630087,"score_spread":0.2600370825259969,"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."}}