{"id":"W2476824973","doi":"10.1533/9781845698263.4.236","title":"Stabilization of Protein-based Emulsions by Means of Interacting Polysaccharides","year":2004,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Polysaccharide; Chemistry; Chemical engineering; Biological system; Biology; Biochemistry; Engineering","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":[0.0001881071,0.0004704581,0.0002429211,0.0001897332,0.0001651446,0.0004750551,0.0002448586,0.0003235595,0.001052274],"category_scores_gemma":[0.000105802,0.000184173,0.000350102,0.0001716786,0.0002035977,0.0004651095,0.0003638862,0.0007174211,0.0005742356],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002252823,"about_ca_system_score_gemma":0.00009649277,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001462914,"about_ca_topic_score_gemma":0.0001906622,"domain_scores_codex":[0.9999442,0.000006544351,0.000003091978,0.00001238865,0.00002148773,0.0000122896],"domain_scores_gemma":[0.9999658,0.00001110594,0.000006630515,0.000002946735,0.000006328939,0.000007110859],"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":[0.00002859497,0.00002006483,0.00002991114,0.0000595892,0.000005000431,0.00005802663,0.00002987833,0.0003592837,0.9926834,0.0006674453,0.0001087823,0.005950016],"study_design_scores_gemma":[0.000007233285,0.00009885348,0.0002498646,0.000009945826,0.00001154306,0.00009672834,0.00001213374,0.001481448,0.991982,0.0004350993,0.005609842,0.000005245557],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.8664071,0.02291814,0.08745756,0.0005136898,0.0005488776,0.00006114356,0.0001235452,0.0004545373,0.02151549],"genre_scores_gemma":[0.9247338,0.01055626,0.02421646,0.0002588106,0.00009200862,0.00006203201,0.0002776434,0.0001789867,0.03962402],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001052274,"threshold_uncertainty_score":0.003520191,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02054321135781284,"score_gpt":0.2257892184459637,"score_spread":0.2052460070881509,"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."}}