{"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001554372,0.0002093319,0.0003020488,0.000003030785,0.0001242205,0.00002621162,0.0004794131,0.0001761802,0.0004033198],"category_scores_gemma":[0.0000329313,0.00007532763,0.0000783904,0.0002318821,0.0001143983,0.00007313152,0.00009935954,0.0001899861,0.0000161204],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006152225,"about_ca_system_score_gemma":0.00003631607,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003545572,"about_ca_topic_score_gemma":0.001847007,"domain_scores_codex":[0.9986566,0.00004256223,0.0003033735,0.0003260813,0.0003389912,0.000332345],"domain_scores_gemma":[0.9993849,0.00004576691,0.0001993648,0.000168955,0.00008478146,0.0001162333],"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":[0.0001332446,0.0001281356,0.0007583906,0.00005575293,0.00003257061,0.000003700506,0.0000593062,0.00002128958,0.9945666,0.00000295288,0.0004073514,0.003830737],"study_design_scores_gemma":[0.0002832364,0.0005575341,0.001371327,0.00007180684,0.00001132985,0.0000238822,0.000157181,0.00001796551,0.9848385,0.000008430667,0.01242698,0.0002317798],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9950269,0.0001158741,0.000002195208,0.0005442867,0.00003837692,0.0003559117,0.0001375658,0.00008252515,0.003696395],"genre_scores_gemma":[0.9982896,0.000003318263,0.0002792154,0.0000360939,0.0003902168,0.00002968166,0.00003072419,0.000002682272,0.0009384152],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01201963,"threshold_uncertainty_score":0.4416068,"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."}}