{"id":"W2361333341","doi":"","title":"Effect of glycosylated processing on functional properties of mung bean protein isolate","year":2014,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"ca_institutions":"Science North","funders":"","keywords":"Maltose; Emulsion; Glycosylation; Chemistry; Solubility; Sugar; Protein isolate; Food science; Covalent bond; Biochemistry; Chromatography; Organic chemistry; Sucrose","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":[0.001101375,0.0001090732,0.0002468956,0.0001028434,0.0001592729,0.00001037252,0.0003705592,0.0003523053,0.000006455396],"category_scores_gemma":[0.0004399169,0.0000419061,0.00002383552,0.001071041,0.001529219,0.0001337697,0.0001176844,0.0002951369,8.961226e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001322085,"about_ca_system_score_gemma":0.00003881742,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002379118,"about_ca_topic_score_gemma":0.000007210582,"domain_scores_codex":[0.9988655,0.00005040351,0.0002654474,0.0002638546,0.0003503732,0.0002043604],"domain_scores_gemma":[0.9993458,0.00002848596,0.0002625665,0.00009460312,0.0002340162,0.00003454075],"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":[0.00004266269,0.00003066014,0.001944817,0.00006391879,0.000004920129,8.968687e-8,0.00001674855,0.000001078559,0.8928609,0.0004069755,0.000002228904,0.1046249],"study_design_scores_gemma":[0.0001460916,0.005721568,0.001461136,0.0003617808,0.0000053532,0.000006294863,0.0001396575,0.00009350628,0.9916717,0.0002615403,0.00005574044,0.00007565298],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9986377,0.0001860277,0.000001596682,0.0003980882,0.00003915924,0.0003430894,0.000003709892,0.00004609458,0.0003445803],"genre_scores_gemma":[0.9999062,7.718037e-7,0.00002084406,0.000006327628,0.00002043955,0.00002300992,4.208908e-7,7.506808e-7,0.00002119868],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1045493,"threshold_uncertainty_score":0.5634471,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01797040155480465,"score_gpt":0.2084259811065703,"score_spread":0.1904555795517656,"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."}}