{"id":"W2950978723","doi":"10.1016/j.foodchem.2019.125023","title":"Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties","year":2019,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":78,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Polysaccharide; Emulsion; Carboxymethyl cellulose; Chemistry; Gum arabic; Carrageenan; Soy protein; Phase (matter); Cellulose; Chromatography; Chemical engineering; Organic chemistry; Sodium; Food science","routes":{"ca_aff":true,"ca_fund":true,"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":[0.0004227256,0.0001033758,0.000241481,0.000005326935,0.00005612628,0.00001416662,0.0001275161,0.00005363336,0.000005525173],"category_scores_gemma":[0.00007642141,0.00003318537,0.00003889467,0.0000798794,0.00006637015,0.00006269261,0.00005872953,0.00008605077,3.289692e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000008878631,"about_ca_system_score_gemma":0.000003535598,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005969113,"about_ca_topic_score_gemma":0.000004967692,"domain_scores_codex":[0.9992895,0.00008228331,0.0002652938,0.000123872,0.0001189888,0.000120035],"domain_scores_gemma":[0.999391,0.0001983041,0.0002875023,0.00006947609,0.00003610642,0.0000175705],"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":[0.00008062742,0.000008734147,0.001758004,0.0007946005,0.00001856702,1.48371e-8,0.0002473017,3.029972e-7,0.9950759,0.000005355087,0.000001079275,0.002009496],"study_design_scores_gemma":[0.0001997082,0.001085156,0.00117118,0.0005084791,0.000007771147,0.000001615149,0.0003354439,0.00009514389,0.996485,0.00004460787,0.000005411632,0.00006045886],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9986393,0.0005529485,8.620701e-7,0.00007859691,0.00000496657,0.0005806963,0.00005246125,0.00001065009,0.00007949006],"genre_scores_gemma":[0.9999214,0.000006557842,0.000004421061,0.000002484271,0.00002101714,0.00002186101,0.000005553223,0.000001158747,0.00001554833],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001949037,"threshold_uncertainty_score":0.135326,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02290811728714334,"score_gpt":0.2080406802051546,"score_spread":0.1851325629180112,"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."}}