{"id":"W2982007295","doi":"10.1002/aocs.12299","title":"Encapsulation of Long‐Chain <i>n</i>‐3 Polyunsaturated Fatty Acids Using Egg Yolk","year":2019,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Alberta","funders":"Alberta Innovates Bio Solutions; Natural Sciences and Engineering Research Council of Canada; Consejo Nacional de Ciencia y Tecnología","keywords":"Docosahexaenoic acid; Polyunsaturated fatty acid; Yolk; Chemistry; Fish oil; Emulsion; Peroxide value; Food science; Eicosapentaenoic acid; Peroxide; Chromatography; Fatty acid; Organic chemistry; Biology; Fish <Actinopterygii>; Fishery","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":[0.0002970956,0.000116402,0.000270487,0.000005738551,0.00009642388,0.00003052767,0.000338736,0.00005406093,0.00008570691],"category_scores_gemma":[0.00006383553,0.00004233689,0.0003435317,0.0005679702,0.0001533269,0.0001184891,0.00005824965,0.000197846,0.000001838798],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006259689,"about_ca_system_score_gemma":0.00004636552,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00008575952,"about_ca_topic_score_gemma":0.000002825946,"domain_scores_codex":[0.9989634,0.00005079437,0.0003705646,0.0001227603,0.0003325622,0.0001599503],"domain_scores_gemma":[0.9982862,0.00008893073,0.001202052,0.00007592276,0.0002870786,0.00005980089],"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":[0.00002905601,0.00003694437,0.04252073,0.00002310661,0.00002863889,3.041175e-7,0.0002466961,0.0001478594,0.9493145,0.000001964896,0.0001246889,0.007525511],"study_design_scores_gemma":[0.0003806692,0.0001267357,0.2882535,0.0001608723,0.00005477584,0.00008497221,0.001684105,0.001009629,0.7065704,0.00005702547,0.001386221,0.0002310878],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9988245,0.0001724769,0.00001856107,0.0006154735,0.0001100639,0.00002967471,0.000006903904,0.000009836997,0.0002124486],"genre_scores_gemma":[0.9984276,0.00008780019,0.0005747478,0.0004201774,0.0001468092,2.420321e-7,0.000003152497,0.000001581773,0.0003378678],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2457327,"threshold_uncertainty_score":0.1726448,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01282362327581707,"score_gpt":0.233673774494481,"score_spread":0.2208501512186639,"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."}}