{"id":"W2742839177","doi":"10.1016/j.carbpol.2017.08.015","title":"A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures","year":2017,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":34,"is_retracted":false,"has_abstract":false,"ca_institutions":"Concordia University; Polytechnique Montréal","funders":"Natural Sciences and Engineering Research Council of Canada; China Scholarship Council; Centre de Recherche sur les Systèmes Polymères et Composites à Haute Performance","keywords":"Xanthan gum; Gelatin; Aqueous solution; Chemistry; Chemical engineering; Network structure; Triple helix; Polysaccharide; Polymer chemistry; Materials science; Stereochemistry; Organic chemistry; Rheology; 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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002440698,0.0005784255,0.0003113716,0.0003306204,0.0004093553,0.0004364365,0.0006957183,0.0008055361,0.004337945],"category_scores_gemma":[0.0003159922,0.0003757571,0.0005203615,0.0001214433,0.0005263552,0.0009628581,0.0006738128,0.0006166644,0.0008676586],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002679387,"about_ca_system_score_gemma":0.0002563689,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002313862,"about_ca_topic_score_gemma":0.0002081898,"domain_scores_codex":[0.9998312,0.00002640002,0.00001296782,0.00004437604,0.00003566976,0.00004940222],"domain_scores_gemma":[0.9997986,0.00006949762,0.00005270226,0.00002304012,0.00002191169,0.00003431174],"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":[0.0001814048,0.00006717255,0.0001978178,0.0002541698,0.00002057723,0.0004193227,0.00008778984,0.0002785553,0.9904822,0.004913142,0.0002903375,0.002807475],"study_design_scores_gemma":[0.00004443405,0.000345137,0.0006643889,0.00001237409,0.00002118083,0.000376274,0.00004197701,0.004450086,0.9914517,0.0008389808,0.001737946,0.00001555463],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9361182,0.004237609,0.04410927,0.001545321,0.0004029912,0.0003287108,0.0002412192,0.0005530062,0.01246373],"genre_scores_gemma":[0.9932019,0.0005518543,0.003349635,0.00008491246,0.00002358903,0.0000999656,0.00003057163,0.00001042826,0.002647186],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.004337945,"threshold_uncertainty_score":0.01451182,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03763851230518048,"score_gpt":0.2311683558144667,"score_spread":0.1935298435092862,"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."}}