{"id":"W2909174012","doi":"10.3390/foods8010039","title":"Effect of Soluble Solids and High Pressure Treatment on Rheological Properties of Protein Enriched Mango Puree","year":2019,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"ca_institutions":"McGill University","funders":"","keywords":"Rheology; Food science; Chemistry; Brix; Viscosity; Whey protein; Apparent viscosity; High pressure; Total dissolved solids; Materials science; Composite material; Sugar; Thermodynamics","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":[0.0002755596,0.0001565378,0.0003798252,0.00001090784,0.000039287,0.00001268625,0.0001753227,0.0001376438,0.0000952153],"category_scores_gemma":[0.00003967107,0.00004536183,0.00007550912,0.00008502414,0.00008113094,0.00004303086,0.00007928936,0.00006098231,0.00001611852],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001258327,"about_ca_system_score_gemma":0.00000455907,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003139567,"about_ca_topic_score_gemma":0.00003077752,"domain_scores_codex":[0.9989251,0.0002304723,0.0002086775,0.0002500675,0.0001986154,0.0001870638],"domain_scores_gemma":[0.9996179,0.00007937478,0.0001225654,0.0001068165,0.00003046974,0.00004281075],"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":[0.0004052245,0.0001317889,0.003895183,0.0001663205,0.00005870668,8.045633e-7,0.00006071913,0.000006618123,0.9786592,0.0007907065,0.00001813618,0.01580658],"study_design_scores_gemma":[0.000610116,0.02781955,0.009753238,0.000125538,0.00002841351,0.000003194399,0.00002925804,0.00007327606,0.9593958,0.0001285668,0.001886889,0.0001461142],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9966137,0.000826953,4.538697e-7,0.0001664884,0.00008332226,0.001471419,0.00001232981,0.00003375558,0.0007915531],"genre_scores_gemma":[0.9980539,0.000008142809,0.00002181539,0.000007538502,0.0000615336,0.0001492283,0.000004876344,0.000001218077,0.001691747],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.02768776,"threshold_uncertainty_score":0.1849802,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0196175163983988,"score_gpt":0.2187165239331235,"score_spread":0.1990990075347247,"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."}}