{"id":"W2803213854","doi":"10.1111/ijfs.13823","title":"Influence of enzymatic hydrolysis, pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates","year":2018,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Charles Sturt University; Univerzita Karlova v Praze","keywords":"Hydrolysate; Canola; Chemistry; Hydrolysis; Enzymatic hydrolysis; Proteolysis; Trypsin; Pepsin; Emulsion; Chromatography; Enzyme; Food science; Biochemistry","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":[0.0005256151,0.000483213,0.0002902164,0.000211985,0.0001616339,0.0004427951,0.0002063414,0.0002283383,0.0009088178],"category_scores_gemma":[0.0007933537,0.0001640736,0.0002547224,0.0002660805,0.0002772401,0.0004233031,0.0002072043,0.0004793043,0.0002459377],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001714718,"about_ca_system_score_gemma":0.0001843325,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006639365,"about_ca_topic_score_gemma":0.0007506433,"domain_scores_codex":[0.9997235,0.00006390149,0.00003719284,0.0000544502,0.00006476835,0.00005621797],"domain_scores_gemma":[0.9996061,0.0001692122,0.00008440797,0.00002587828,0.00007260584,0.00004190138],"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":[0.0002905093,0.00003699594,0.0003595387,0.00005571563,0.0000150028,0.00003190339,0.00002621412,0.00008347244,0.9978024,0.00001623597,0.00001075456,0.001271315],"study_design_scores_gemma":[0.000004513618,0.00021145,0.001947477,0.000003946847,0.00001975664,0.00003251048,0.00002141514,0.0002209212,0.997245,0.000007900995,0.0002801276,0.000005079494],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9968466,0.001363036,0.001053349,0.00002950789,0.00001928664,0.00001947241,0.00009135319,0.00001615872,0.0005613021],"genre_scores_gemma":[0.9968647,0.0008395237,0.001380806,0.00003135655,0.00000796896,0.00002303802,0.0001537069,0.00001907542,0.0006796966],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0009088178,"threshold_uncertainty_score":0.003040314,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01571449267283859,"score_gpt":0.226320381684425,"score_spread":0.2106058890115864,"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."}}