{"id":"W2617772089","doi":"10.1002/star.201700073","title":"Twin‐screw reactive extrusion for phosphorylation of pea starch with a retained granular identity","year":2017,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":7,"is_retracted":false,"has_abstract":true,"ca_institutions":"Agriculture and Agri-Food Canada; McMaster University","funders":"Agriculture and Agri-Food Canada","keywords":"Starch; Extrusion; Amylose; Starch gelatinization; Food science; Water content; Chemistry; Phosphorus; Chemical engineering; Moisture; Resistant starch; Materials science; Organic chemistry; Composite material","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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005013114,0.0001679621,0.0002676054,0.0001072349,0.000704424,0.0001414525,0.0003416153,0.0000727532,0.00007430615],"category_scores_gemma":[0.0001581194,0.0001383143,0.000100073,0.00008002997,0.0002350618,0.0007252678,0.00009050365,0.0001724776,0.000006885131],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00009347079,"about_ca_system_score_gemma":0.00005688992,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001009429,"about_ca_topic_score_gemma":0.0004914556,"domain_scores_codex":[0.9985796,0.0001074867,0.0002565428,0.0003142841,0.0004487464,0.0002933285],"domain_scores_gemma":[0.9985356,0.00009304506,0.0002670337,0.0006338286,0.000388874,0.00008164567],"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":[0.3086632,0.001179885,0.03243793,0.002064729,0.0005350899,0.00004375308,0.04335562,0.0001098593,0.4431543,0.008300581,0.001570729,0.1585844],"study_design_scores_gemma":[0.01631983,0.04649343,0.2346535,0.001893552,0.0005623383,0.0000331605,0.005305663,0.008038954,0.5859665,0.04984451,0.0490097,0.001878805],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9923938,0.0002710092,0.002119286,0.001441804,0.000280906,0.000903726,0.00009428136,0.00006093582,0.002434244],"genre_scores_gemma":[0.996233,0.0000134262,0.003285967,0.00006747225,0.00009397099,0.00004139532,0.00006064244,0.00003108462,0.0001730308],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2923433,"threshold_uncertainty_score":0.5640293,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03844591833072237,"score_gpt":0.312128561786472,"score_spread":0.2736826434557497,"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."}}