{"id":"W2929132138","doi":"10.1016/j.foodres.2019.03.065","title":"Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof","year":2019,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":32,"is_retracted":false,"has_abstract":false,"ca_institutions":"Kellogg's (Canada)","funders":"KU Leuven; Kellogg Company Of Great Britain","keywords":"Chemistry; Potato starch; Food science; Chemical engineering; Mineral; Water holding capacity; Ion; Starch; 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":[0.0007169534,0.00006277286,0.000107155,0.0002524834,0.00005503542,0.00001306148,0.0001350192,0.0000337161,0.00003642548],"category_scores_gemma":[0.0002035191,0.00003353663,0.00003938338,0.0001244096,0.0001580153,0.0001114004,0.00007497772,0.0002141646,9.574775e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00009551935,"about_ca_system_score_gemma":0.00002065299,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006471769,"about_ca_topic_score_gemma":0.0003077441,"domain_scores_codex":[0.998882,0.000172367,0.0002601953,0.0001238322,0.0004285381,0.0001330851],"domain_scores_gemma":[0.9993039,0.0001589843,0.00006990109,0.0001560506,0.0002866501,0.00002449776],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.00519379,0.0001638033,0.02851591,0.0001902815,0.00009615548,2.167212e-7,0.0106797,0.001699851,0.9483465,0.001612267,0.00002965104,0.00347186],"study_design_scores_gemma":[0.0009097063,0.00482478,0.4970641,0.0007430304,0.000009163723,0.00001453629,0.00286294,0.01368508,0.478384,0.001333264,0.00005483404,0.0001145289],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9964225,0.00002123199,0.000001540472,0.002604082,0.000097891,0.0002262091,0.0000552618,0.00000279523,0.0005684862],"genre_scores_gemma":[0.9996988,0.000008806981,0.00005219923,0.000005418518,0.00002467255,0.0000103838,0.000009512154,0.000007552259,0.0001826944],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4699625,"threshold_uncertainty_score":0.1367584,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.04532883409116068,"score_gpt":0.3174663628854708,"score_spread":0.2721375287943101,"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."}}