{"id":"W2077320720","doi":"10.1111/j.1365-2621.2006.tb15629.x","title":"Thermorheological Characteristics of Soybean Protein Isolate","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":48,"is_retracted":false,"has_abstract":true,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Isothermal process; Kinetics; Thermodynamics; Chemistry; Activation energy; Materials science; Order of reaction; Reaction rate constant; 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":[0.001485506,0.0001008555,0.0002676891,0.00003682331,0.0001431518,0.00005850731,0.000839725,0.00006060997,0.00006373334],"category_scores_gemma":[0.0001904146,0.00003360295,0.0001133961,0.0005146377,0.0004271292,0.0002640966,0.00008787875,0.0001829723,0.000006382184],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003381905,"about_ca_system_score_gemma":0.00005298741,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002629683,"about_ca_topic_score_gemma":0.00001483514,"domain_scores_codex":[0.9982399,0.00007337332,0.0006162965,0.0001531664,0.0006525895,0.0002646196],"domain_scores_gemma":[0.9986374,0.00005822418,0.0007846552,0.00006809589,0.0003633299,0.00008824345],"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":[0.00002804903,0.00008299557,0.001691238,0.000004158435,0.000003602293,0.000006101735,0.00001867495,8.651767e-7,0.9895293,0.00201905,0.00002107711,0.006594935],"study_design_scores_gemma":[0.0002961994,0.005575842,0.4403934,0.0001651379,0.00001382712,0.0002442093,0.0001429802,0.00009250359,0.5434591,0.008116995,0.001219893,0.0002799599],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9977683,0.0001141832,0.00004123715,0.0003715349,0.000182824,0.0001513328,0.000009374925,0.00001045052,0.001350728],"genre_scores_gemma":[0.9993033,0.000001825658,0.0002861807,0.00002311879,0.0003142847,0.000001883726,3.416177e-7,5.473978e-7,0.00006849076],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4460702,"threshold_uncertainty_score":0.1573775,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02013592752988739,"score_gpt":0.2173340115234305,"score_spread":0.1971980839935432,"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."}}