{"id":"W2213098285","doi":"10.1016/j.foodres.2015.10.018","title":"Microbial cells as colloidal particles: Pickering oil-in-water emulsions stabilized by bacteria and yeast","year":2015,"lang":"en","type":"article","venue":"Food Research International","topic":"Pickering emulsions and particle stabilization","field":"Materials Science","cited_by":90,"is_retracted":false,"has_abstract":false,"ca_institutions":"Toronto Metropolitan University","funders":"","keywords":"Streptococcus thermophilus; Yeast; Pickering emulsion; Chemistry; Bacteria; Food science; Chemical engineering; Coalescence (physics); Lactobacillus acidophilus; Oil droplet; Contact angle; Colloid; Lactic acid; Lactobacillus; Emulsion; Fermentation; Biochemistry; Biology; Organic chemistry; Probiotic","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":[0.001155701,0.0001115276,0.0001321873,0.0001539963,0.0001311329,0.0002609607,0.0002797589,0.00006386194,0.0006976025],"category_scores_gemma":[0.0003264571,0.00009124568,0.00002492292,0.0001553522,0.0001970971,0.0003082789,0.0003355643,0.0001632232,0.0003752571],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001698696,"about_ca_system_score_gemma":0.00009515086,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002299215,"about_ca_topic_score_gemma":0.0002066097,"domain_scores_codex":[0.99805,0.000235757,0.000289056,0.000353822,0.000587419,0.0004839902],"domain_scores_gemma":[0.9991521,0.00008670984,0.00003089624,0.0001863406,0.0002853105,0.0002586481],"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":[0.0001787508,0.0001412378,0.0008396102,0.000009913965,0.000006193402,0.000005582511,0.001344419,0.00009742694,0.9949956,0.0002160339,0.001793423,0.0003718041],"study_design_scores_gemma":[0.001392331,0.0002373274,0.0004388709,0.00003987388,0.000002125587,0.00001065871,0.0005801655,0.001087421,0.9696431,0.0004830488,0.02594227,0.0001428261],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9973786,0.00003504095,0.00006134794,0.0008487969,0.0005971089,0.0001369072,0.00009944147,0.00003826846,0.0008045119],"genre_scores_gemma":[0.9982014,0.00001614788,0.0006136463,0.00003279864,0.0001054042,0.00005169413,0.00003503842,0.00001756298,0.000926301],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.02535253,"threshold_uncertainty_score":0.7638258,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.06904691264880977,"score_gpt":0.341827561263035,"score_spread":0.2727806486142252,"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."}}