{"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003431753,0.0001172184,0.0001333228,0.00002395995,0.0001206742,0.0001112612,0.000361094,0.00007281658,0.00009143246],"category_scores_gemma":[0.00002044438,0.00004282206,0.00006701412,0.00009707714,0.00005607008,0.0002092885,0.0000430241,0.0002126831,0.000006197022],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006133295,"about_ca_system_score_gemma":0.00001960826,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001463126,"about_ca_topic_score_gemma":0.0000737201,"domain_scores_codex":[0.9988391,0.0000241025,0.0003205846,0.0001444151,0.0004706149,0.0002011238],"domain_scores_gemma":[0.9992802,0.00003902918,0.0002195394,0.00003454799,0.0002911884,0.0001355293],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.0004820657,0.0003244966,0.01246598,0.000005957431,0.0002133855,0.00002892336,0.0003047526,0.002363264,0.9705957,0.002048161,0.007827909,0.003339459],"study_design_scores_gemma":[0.008690945,0.009595561,0.5749177,0.001265923,0.0003360928,0.004156967,0.01045018,0.1039872,0.1498182,0.0105836,0.1224824,0.00371519],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9935462,0.0001336981,0.0009427201,0.0005538127,0.0002459914,0.00008530955,0.00008114186,0.00002597861,0.00438511],"genre_scores_gemma":[0.9987562,0.00004205341,0.0001921869,0.0002179517,0.000191378,0.000001421733,0.00004189161,0.000001122714,0.0005557925],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.8207774,"threshold_uncertainty_score":0.1746233,"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."}}