{"id":"W3002239458","doi":"10.1016/j.foodchem.2020.126282","title":"Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH","year":2020,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":89,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Saskatchewan","funders":"Ministry of Advanced Education; Saskatchewan Pulse Growers","keywords":"Xanthan gum; Chemistry; Viscosity; Pea protein; Surface tension; Polysaccharide; Chemical engineering; Apparent viscosity; Soy protein; Rheology; Food science; Materials science; Organic chemistry; Composite material","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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003771571,0.000445096,0.0004033842,0.0001443975,0.0002028707,0.0003053498,0.0002785178,0.000455874,0.0009702492],"category_scores_gemma":[0.000552202,0.0001969376,0.000320185,0.000217415,0.0002653074,0.0004118246,0.0001894568,0.000543169,0.000195063],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000149417,"about_ca_system_score_gemma":0.0002421275,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001205664,"about_ca_topic_score_gemma":0.001133436,"domain_scores_codex":[0.9997948,0.00004908358,0.00001761396,0.00003606039,0.00003406857,0.00006842108],"domain_scores_gemma":[0.9996614,0.0001283742,0.00005568385,0.00002619235,0.00007279871,0.00005555877],"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":[0.0008855039,0.00008170775,0.000105818,0.00004116999,0.00001149784,0.00003367643,0.00004929401,0.0000720039,0.9975135,0.00002715641,0.0000274902,0.00115108],"study_design_scores_gemma":[0.000007623152,0.000397462,0.0004932715,0.00000276522,0.000009193785,0.00001835014,0.00001218197,0.0002130479,0.9987088,0.000004897972,0.0001285722,0.000003927922],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.997398,0.0005782555,0.001361303,0.00004270887,0.00001854081,0.00002368,0.00007734095,0.00003123018,0.0004689223],"genre_scores_gemma":[0.9976157,0.0002949242,0.001319283,0.00002050204,0.000007082803,0.00001387084,0.0001615555,0.00001940965,0.0005476945],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001205664,"threshold_uncertainty_score":0.003245771,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03211428558886462,"score_gpt":0.2290807238505994,"score_spread":0.1969664382617347,"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."}}