{"id":"W290988897","doi":"","title":"Effect of Glycosylation on Molecular Characteristics and Emulsifying Properties of Ovalbumin","year":2009,"lang":"en","type":"article","venue":"Zhongguo nongye Kexue","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"ca_institutions":"Science North","funders":"","keywords":"Ovalbumin; Emulsion; Glycosylation; Zeta potential; Chemistry; Chromatography; Biophysics; Chemical engineering; Biochemistry; Immunology; Biology; Nanoparticle","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":[0.0002818007,0.000110688,0.0002621146,0.00001258855,0.00007699892,0.00001086947,0.00007866966,0.00005879805,0.000007516932],"category_scores_gemma":[0.0001531075,0.00004136637,0.00005888441,0.0001261174,0.00007038212,0.00005220378,0.00002563068,0.00006278441,0.000002592706],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00000595818,"about_ca_system_score_gemma":0.000001963357,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00004387698,"about_ca_topic_score_gemma":0.00001411804,"domain_scores_codex":[0.9992299,0.0001097262,0.0002266457,0.0001491903,0.0001620498,0.0001225057],"domain_scores_gemma":[0.999633,0.0001289167,0.000117589,0.00004605672,0.00004535825,0.00002906122],"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":[0.0002797873,0.00006001138,0.00344695,0.0000789789,0.00001674098,0.000001807858,0.00020505,0.000003310221,0.8535175,0.0003651215,0.000006994006,0.1420178],"study_design_scores_gemma":[0.0002303739,0.003281803,0.3384274,0.0001921973,0.00002561184,0.000001658465,0.00008389427,0.00007089195,0.6572353,0.0001172714,0.0001910294,0.0001425706],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.998538,0.0002702903,0.000002720959,0.0005796496,0.00003728679,0.0001702771,0.00001542303,0.00001679725,0.0003695961],"genre_scores_gemma":[0.9997849,0.0000464189,0.00001834081,0.00006927754,0.00004049551,0.000003003832,0.000009063614,5.915803e-7,0.00002791704],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3349805,"threshold_uncertainty_score":0.1686871,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01781887747278108,"score_gpt":0.232131104933075,"score_spread":0.2143122274602939,"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."}}