{"id":"W2084157326","doi":"10.1016/j.idairyj.2007.01.004","title":"Viscosity of model yogurt systems enriched with barley β-glucan as influenced by starter cultures","year":2007,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":45,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Alberta","funders":"Alberta Crop Industry Development Fund","keywords":"Starter; Food science; Streptococcus thermophilus; Fermentation; Lactose; Chemistry; Lactobacillus delbrueckii subsp. bulgaricus; Lactobacillus; Viscosity; Viscometer; Fermentation starter; Lactobacillaceae; Polysaccharide; Apparent viscosity; Limiting; Bacterial growth; Lactic acid; Bacteria; Biochemistry; Biology; Materials science","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":[0.0003146614,0.0004818318,0.0004893785,0.0002082172,0.0001887939,0.0007435842,0.0002249522,0.0002957867,0.0009537998],"category_scores_gemma":[0.0006909003,0.000231094,0.0003722459,0.0002798978,0.0002634322,0.0004182427,0.0002608596,0.0007213424,0.0001754231],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0004198528,"about_ca_system_score_gemma":0.0002525289,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001579964,"about_ca_topic_score_gemma":0.001107618,"domain_scores_codex":[0.9997247,0.00007578974,0.00002527531,0.00005030047,0.00005290315,0.00007099825],"domain_scores_gemma":[0.9996846,0.0001000728,0.00007944627,0.00001668134,0.00005507015,0.00006416702],"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":[0.001404294,0.00008741274,0.0004960676,0.00005996782,0.00002587003,0.00004900063,0.0001411838,0.0003446608,0.9962441,0.00005092248,0.00003850978,0.001058063],"study_design_scores_gemma":[0.00004002496,0.0009228666,0.005451473,0.00002097735,0.00005304651,0.00003389412,0.0001085455,0.003477053,0.9893869,0.00003139152,0.0004521949,0.0000216115],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9985434,0.0003068068,0.0005903573,0.00002295648,0.00001981541,0.00001424752,0.0001939774,0.00001919246,0.0002894014],"genre_scores_gemma":[0.9976802,0.0002137099,0.0009455348,0.00001706217,0.000007777942,0.00002050628,0.000425194,0.00002470397,0.0006654626],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001579964,"threshold_uncertainty_score":0.003190756,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.00920433484509697,"score_gpt":0.2470460958899071,"score_spread":0.2378417610448102,"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."}}