{"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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002002171,0.0004752215,0.0002288811,0.0001523449,0.0001073998,0.0002396348,0.000128133,0.0002210451,0.0005796915],"category_scores_gemma":[0.0003296463,0.0001319332,0.0002755343,0.0001925941,0.0001810659,0.0002857778,0.0001237652,0.0004339184,0.0001047572],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001443446,"about_ca_system_score_gemma":0.0001094364,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004929921,"about_ca_topic_score_gemma":0.0005793295,"domain_scores_codex":[0.999862,0.00002862737,0.00001453944,0.0000291622,0.00003323923,0.00003248287],"domain_scores_gemma":[0.9998466,0.0000317751,0.00004662959,0.00001252235,0.00002923733,0.0000332724],"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":[0.0001059205,0.00001545921,0.0001132456,0.00002322269,0.000005139862,0.00002259173,0.00001297814,0.00002811986,0.9992934,0.000012269,0.000003838753,0.0003638168],"study_design_scores_gemma":[0.00000421739,0.0003090388,0.004378342,0.000003504063,0.00002093798,0.00007677932,0.00002122629,0.0002860473,0.9944754,0.00001187983,0.0004070054,0.000005610456],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9986439,0.0003565052,0.0005839201,0.00001894752,0.000007360697,0.000009991481,0.00007380101,0.00001081531,0.0002946496],"genre_scores_gemma":[0.9971867,0.0003629886,0.001503717,0.00004540079,0.000006192271,0.00001207898,0.0002747528,0.00002354803,0.0005846323],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0005796915,"threshold_uncertainty_score":0.001939237,"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."}}