{"id":"W2605988765","doi":"10.1016/j.foodres.2017.04.015","title":"Impact of laccase on the colour stability of structured oil-in-water emulsions","year":2017,"lang":"en","type":"article","venue":"Food Research International","topic":"Dye analysis and toxicity","field":"Chemistry","cited_by":17,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Laccase; Chemistry; Pectin; Chemical engineering; Biopolymer; Creaming; Emulsion; Particle size; Particle (ecology); Food science; Polymer; Organic chemistry; Enzyme","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":[0.0002375988,0.0002915693,0.0001788453,0.000120343,0.0001336817,0.0006028863,0.0001681596,0.0002500229,0.001254972],"category_scores_gemma":[0.0006953583,0.0001073444,0.000216122,0.00009989316,0.0002520797,0.000361874,0.00021856,0.0004084053,0.000199628],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002957072,"about_ca_system_score_gemma":0.0002394582,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001277064,"about_ca_topic_score_gemma":0.001208637,"domain_scores_codex":[0.9997789,0.00002756173,0.00001267735,0.0000445592,0.0000714073,0.0000649023],"domain_scores_gemma":[0.9997228,0.00007910999,0.00005369563,0.00001993383,0.00008495133,0.00003938446],"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":[0.0003617065,0.00003089897,0.000170819,0.0000229577,0.00000755016,0.0000418288,0.00001795255,0.0002093529,0.9978155,0.00003989832,0.00001626537,0.00126523],"study_design_scores_gemma":[0.000004832207,0.00014715,0.0003813793,0.0000015069,0.000008062296,0.00001181533,0.000009042295,0.0005887012,0.9987386,0.000009424494,0.0000973206,0.000002014369],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9981391,0.0003164664,0.0008290926,0.00002277181,0.00001692836,0.000006837193,0.00005380552,0.00002198481,0.0005929805],"genre_scores_gemma":[0.9988053,0.0001592727,0.000374625,0.00001518792,0.000002845271,0.00000259604,0.00004537303,0.00001023419,0.0005846013],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001277064,"threshold_uncertainty_score":0.004198313,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.1409392757667948,"score_gpt":0.4354365341914306,"score_spread":0.2944972584246358,"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."}}