{"id":"W2995455123","doi":"10.1002/cche.10248","title":"Physicochemical properties of enzymatically modified pea protein‐enriched flour treated by different enzymes to varying levels of hydrolysis","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":47,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Chemistry; Papain; Solubility; Hydrolysis; Trypsin; Proteolysis; Pea protein; Pepsin; Chromatography; Enzymatic hydrolysis; Food science; Enzyme; Biochemistry; 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":[0.0001146473,0.000260083,0.0005802931,0.000008095845,0.0000407798,0.00002337845,0.0004825736,0.0001860643,0.0002143922],"category_scores_gemma":[0.00006914609,0.0001078988,0.0001707723,0.0002175186,0.00007144796,0.00007047581,0.0001655587,0.0001411153,0.00001316568],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005254264,"about_ca_system_score_gemma":0.00001275623,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001808672,"about_ca_topic_score_gemma":0.000002297819,"domain_scores_codex":[0.9982872,0.00005075263,0.0005153244,0.0004070019,0.0004228262,0.0003168741],"domain_scores_gemma":[0.9992445,0.00005595887,0.000228326,0.000200431,0.0001275885,0.0001432663],"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":[0.00009824602,0.0002119776,0.0002426508,0.000345851,0.00005782664,4.520503e-7,0.0001114771,0.000009984681,0.9977756,0.00002047669,0.0000695498,0.001055981],"study_design_scores_gemma":[0.0002492615,0.0001221486,0.0005248616,0.0002016482,0.00002061857,0.000002025135,0.0001017661,0.0003160105,0.9981183,0.00009777362,0.00001765729,0.0002279768],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9957325,0.0001896402,0.000003913652,0.0001266625,0.00001461347,0.0006149033,0.00008503203,0.00005846899,0.0031743],"genre_scores_gemma":[0.9987423,0.000001657385,0.00002161963,0.00001421828,0.00008804692,0.0000970851,0.00003727835,0.00000380841,0.0009940056],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003009815,"threshold_uncertainty_score":0.4399985,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02455994102196594,"score_gpt":0.2065349373769475,"score_spread":0.1819749963549816,"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."}}