{"id":"W2890425666","doi":"10.1016/j.foodhyd.2018.09.003","title":"Study on the emulsifying stability and interfacial adsorption of pea proteins","year":2018,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":170,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"National Key Research and Development Program of China; National Natural Science Foundation of China","keywords":"Vicilin; Legumin; Adsorption; Pea protein; Chemistry; Chromatography; Protein adsorption; Solubility; Storage protein; Extraction (chemistry); Chemical engineering; Food science; Biochemistry; Organic chemistry","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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006665433,0.0001257102,0.0001748037,0.00001113628,0.0002130071,0.00004077609,0.0002668456,0.00006356254,0.0001192251],"category_scores_gemma":[0.0001174637,0.00004028681,0.00004820201,0.0002181278,0.0001586917,0.00006932807,0.0001439733,0.0001161158,0.0000226009],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002673408,"about_ca_system_score_gemma":0.000005282124,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001179608,"about_ca_topic_score_gemma":0.001044617,"domain_scores_codex":[0.9987658,0.0002401414,0.0002597947,0.000281819,0.0002745063,0.0001779286],"domain_scores_gemma":[0.9995345,0.0001048939,0.0001212403,0.0001228343,0.00007296794,0.00004349023],"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":[0.0001509632,0.0004292207,0.01506481,0.00001135355,0.00003798478,3.021356e-7,0.002616492,2.222516e-7,0.9766403,0.0003250757,0.00003844814,0.004684868],"study_design_scores_gemma":[0.0007046877,0.03960242,0.2012393,0.0001188079,0.00002987421,0.000005986167,0.01275957,0.00008682476,0.7408232,0.001362477,0.00284117,0.0004257098],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9953297,0.00001824495,0.000004128622,0.0002814698,0.0001068976,0.002473829,0.00002350587,0.00004307993,0.001719087],"genre_scores_gemma":[0.9993701,4.314349e-7,0.00000702718,0.00003105063,0.0003079299,0.0002472666,0.000001617972,0.000001098665,0.00003346506],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.235817,"threshold_uncertainty_score":0.1642848,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.07708686449158735,"score_gpt":0.2634181074989041,"score_spread":0.1863312430073167,"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."}}