{"id":"W2075055403","doi":"10.1016/j.foodchem.2005.01.030","title":"Surface hydrophobicity of commercial canola proteins mixed with κ-carrageenan or guar gum","year":2005,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":65,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Guar gum; Canola; Chemistry; Carrageenan; Adsorption; Food science; Natural gum; Guar; Chromatography; Polysaccharide; Organic chemistry","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":[0.0001897587,0.000371318,0.0002074872,0.0002310061,0.0002283409,0.0002330567,0.0001515447,0.000263973,0.001734504],"category_scores_gemma":[0.0003896798,0.0001360423,0.000310556,0.0002370537,0.0001686952,0.000300731,0.0001788323,0.0004617473,0.0002412332],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002234841,"about_ca_system_score_gemma":0.0001236669,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001259182,"about_ca_topic_score_gemma":0.0008861763,"domain_scores_codex":[0.9998131,0.00002411034,0.000008062024,0.00002801101,0.00004892713,0.00007768453],"domain_scores_gemma":[0.9998241,0.00005597859,0.00003337888,0.00001087987,0.00003783296,0.00003792545],"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":[0.0004651808,0.00002671156,0.0005296942,0.00003724496,0.00001806793,0.00005153007,0.00004827594,0.0001030555,0.9978389,0.00003904702,0.00002927439,0.0008130166],"study_design_scores_gemma":[0.00001105756,0.0003647135,0.01005736,0.000005810379,0.0000275782,0.00006278771,0.0000761462,0.001390837,0.987588,0.00002398328,0.0003809014,0.00001076568],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9990211,0.0002329084,0.0001967747,0.00001360518,0.000009023426,0.000003393289,0.00004541573,0.000006030413,0.0004717261],"genre_scores_gemma":[0.9987317,0.0001386006,0.0001911731,0.00001840676,0.000007619779,0.000004506822,0.0001403503,0.000008423933,0.0007592668],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001734504,"threshold_uncertainty_score":0.005802453,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02329571801195011,"score_gpt":0.2111872182359364,"score_spread":0.1878915002239863,"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."}}