{"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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001780301,0.0003929132,0.0002546537,0.000146758,0.0001111976,0.0003061234,0.0001424122,0.0001928923,0.0005012595],"category_scores_gemma":[0.0003336771,0.0001571693,0.0002679614,0.000201073,0.0002035845,0.0002541346,0.0001507511,0.0003961726,0.0001179444],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001709049,"about_ca_system_score_gemma":0.000123155,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001634743,"about_ca_topic_score_gemma":0.002188497,"domain_scores_codex":[0.9998815,0.00002333618,0.00001039301,0.00002407913,0.00004192835,0.0000187629],"domain_scores_gemma":[0.9998851,0.00004816066,0.00002907578,0.000007495154,0.00001745834,0.00001270378],"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":[0.0002926898,0.00005749707,0.001113791,0.0001199897,0.00002682423,0.00007958581,0.00003939561,0.002737234,0.9932255,0.00002178757,0.00001973405,0.002265983],"study_design_scores_gemma":[0.00001008324,0.000766925,0.01881516,0.00001359604,0.00005495166,0.00005754788,0.00006279477,0.0166579,0.9627225,0.00002965873,0.0007902872,0.00001844048],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9983584,0.0004330653,0.0008660628,0.00001605631,0.000005809369,0.000008863071,0.00009028107,0.00001349655,0.0002078147],"genre_scores_gemma":[0.998068,0.0004626812,0.0008839777,0.00001166772,0.000003450281,0.00001255382,0.000117976,0.000009060939,0.0004306444],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001634743,"threshold_uncertainty_score":0.00325042,"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."}}