{"id":"W2093607039","doi":"10.1016/j.foodres.2009.05.015","title":"An investigation of four commercial galactomannans on their emulsion and rheological properties","year":2009,"lang":"en","type":"article","venue":"Food Research International","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":177,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Manitoba; University of Guelph; Agriculture and Agri-Food Canada","funders":"","keywords":"Locust bean gum; Rheology; Emulsion; Guar gum; Chemistry; Viscosity; Apparent viscosity; Power law; Dynamic mechanical analysis; Shear thinning; Materials science; Food science; Organic chemistry; Xanthan gum; Composite material; Mathematics; Polymer","routes":{"ca_aff":true,"ca_fund":false,"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":[0.0002386316,0.00005744067,0.000064417,0.00004595659,0.0001723468,0.00005196752,0.00020222,0.00004876775,0.00009394772],"category_scores_gemma":[0.00003804124,0.0000218723,0.00002410575,0.0001840015,0.0001315184,0.0001098966,0.00003682063,0.0001411725,0.000006629184],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001641226,"about_ca_system_score_gemma":0.000005760468,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001665282,"about_ca_topic_score_gemma":0.0000288841,"domain_scores_codex":[0.999171,0.0001062066,0.0001246118,0.0001606427,0.0003121094,0.0001254751],"domain_scores_gemma":[0.9995681,0.00008037247,0.00003422998,0.00004204379,0.0001882538,0.00008702316],"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":[0.00006962902,0.0001284327,0.004059889,9.43985e-7,0.000005160705,4.32308e-7,0.0001093598,0.000003140156,0.9470483,0.01665014,0.0002582668,0.03166628],"study_design_scores_gemma":[0.0001476756,0.002429252,0.8264967,0.00004188299,0.000001127403,0.00000665513,0.0001620931,0.001532175,0.1524717,0.01579317,0.0008309744,0.0000866115],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9833531,0.00001849056,0.000008901762,0.015769,0.0000283461,0.0001339442,0.00003458865,0.00002643041,0.0006271424],"genre_scores_gemma":[0.9993989,0.00001781281,0.00005570946,0.0002666824,0.0001499783,0.00001587436,0.00004423395,4.038724e-7,0.00005041565],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.8224368,"threshold_uncertainty_score":0.132557,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.1905670320973009,"score_gpt":0.3390117212147227,"score_spread":0.1484446891174218,"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."}}