{"id":"W2343653943","doi":"10.1016/j.foodhyd.2016.04.022","title":"Development and evaluation of a novel alginate-based in situ gelling system to modulate the release of anthocyanins","year":2016,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":false,"ca_institutions":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada; Church and Dwight","keywords":"Chemistry; Bicarbonate; Absorption (acoustics); In situ; Food science; Sodium bicarbonate; Digestive tract; Diffusion; Sodium alginate; Small intestine; Biophysics; Chromatography; Biochemistry; Sodium; Organic chemistry; 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":[0.0003305993,0.0003390955,0.0002164871,0.0001641905,0.0001552434,0.0004026518,0.0001972446,0.0003635296,0.0003002177],"category_scores_gemma":[0.0002026284,0.0001625139,0.0003240529,0.00009558057,0.0001601932,0.0003140632,0.0001530547,0.0003879067,0.0001069766],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003209784,"about_ca_system_score_gemma":0.0002509994,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006797914,"about_ca_topic_score_gemma":0.001137106,"domain_scores_codex":[0.9998733,0.00002032578,0.000013392,0.00003192871,0.00004160879,0.00001953515],"domain_scores_gemma":[0.9998744,0.00001800798,0.00004500433,0.00001139216,0.00003011951,0.0000210012],"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":[0.00001238779,0.00001034179,0.00002130796,0.00002003088,0.000002055562,0.000005795046,0.000005020722,0.00004253936,0.9992392,0.00001753738,0.000004823751,0.0006189851],"study_design_scores_gemma":[0.000004586519,0.0001299392,0.0002770229,0.000001598801,0.00001206082,0.00002149831,0.000004164274,0.0005529004,0.9983723,0.000004885836,0.0006155049,0.000003608711],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9676903,0.002551033,0.0283233,0.0001642436,0.00006721903,0.0001344058,0.0001479494,0.000107775,0.0008138761],"genre_scores_gemma":[0.969242,0.001585918,0.02646334,0.00008532101,0.00001984105,0.00007664102,0.0001912417,0.00003105514,0.002304709],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0006797914,"threshold_uncertainty_score":0.002328813,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0432803732274584,"score_gpt":0.2560249761216883,"score_spread":0.2127446028942299,"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."}}