{"id":"W2115505095","doi":"10.1007/s13594-011-0039-0","title":"Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria","year":2011,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":81,"is_retracted":false,"has_abstract":false,"ca_institutions":"Université Laval; Agriculture and Agri-Food Canada","funders":"Novalait; Fonds Québécois de la Recherche sur la Nature et les Technologies; Canadian Dairy Commission","keywords":"Syneresis; Rheology; Fermentation; Chemistry; Lactic acid; Food science; Streptococcus thermophilus; Branching (polymer chemistry); Skimmed milk; Lactobacillus; Lactobacillaceae; Polysaccharide; Apparent viscosity; Rheometry; Bacteria; Biochemistry; Organic chemistry; Materials science; Biology","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":[0.0002202879,0.000270803,0.0001385874,0.0001593832,0.0001124101,0.0002499819,0.0001435218,0.0002065609,0.0006261494],"category_scores_gemma":[0.0003913933,0.0001833175,0.0002673742,0.0001377404,0.0002082376,0.0002115636,0.0001639505,0.0003099526,0.00009001837],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000157837,"about_ca_system_score_gemma":0.00008164583,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003594226,"about_ca_topic_score_gemma":0.0002328602,"domain_scores_codex":[0.9998779,0.00003078752,0.000009165909,0.00001828167,0.00002458653,0.00003929523],"domain_scores_gemma":[0.9998416,0.00004457151,0.00004320382,0.00001396496,0.00002863602,0.00002814714],"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":[0.0001505273,0.00001623418,0.0002980693,0.00001407361,0.00000447138,0.00002599036,0.00002823941,0.00005810037,0.9990472,0.00002382805,0.000007146199,0.0003260623],"study_design_scores_gemma":[0.00000987491,0.0001337151,0.003860845,0.000002895471,0.00001092404,0.00003244551,0.0000291831,0.0007808428,0.9949473,0.00001650069,0.0001715253,0.000003884061],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9993809,0.0001571642,0.0002954188,0.00001021029,0.000004421775,0.000002071274,0.0000244422,0.000003369415,0.0001218556],"genre_scores_gemma":[0.9992378,0.00006537842,0.0003134043,0.000006559059,0.000002702126,0.000004264847,0.00007620417,0.000005351041,0.0002882893],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0006261494,"threshold_uncertainty_score":0.002094686,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02079252503130171,"score_gpt":0.1811114752940704,"score_spread":0.1603189502627687,"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."}}