{"id":"W3017323003","doi":"10.1039/c9ra07614j","title":"Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient","year":2020,"lang":"en","type":"article","venue":"RSC Advances","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":68,"is_retracted":false,"has_abstract":true,"ca_institutions":"Saskatoon Medical Imaging; University of Saskatchewan","funders":"Israel Science Foundation; Saskatchewan Pulse Growers; Ministry of Advanced Education; Ministry of Agriculture - Saskatchewan","keywords":"Pea protein; Food science; Chewiness; Chemistry; Ingredient; Xanthan gum; Trans fat; Plant protein; Adsorption; Saturated fat; Materials science; Rheology; Organic chemistry; Biochemistry; Composite material","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":true,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005498483,0.0001031999,0.0001319312,0.000003611164,0.0001860795,0.00004928354,0.00008155686,0.0000444714,0.0001711522],"category_scores_gemma":[0.00004435984,0.00003943115,0.00006188497,0.0001990668,0.00004795125,0.0002050848,0.00005075271,0.00006860653,0.000003289167],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000008840869,"about_ca_system_score_gemma":0.000003456089,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003047839,"about_ca_topic_score_gemma":0.00002337922,"domain_scores_codex":[0.9993588,0.00002526483,0.0001333085,0.0002385923,0.0001006509,0.0001433902],"domain_scores_gemma":[0.9997592,0.00002652818,0.00007855892,0.00002409509,0.0000301481,0.00008144441],"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":[0.00004519245,0.00001434484,0.0008852753,0.00001272438,0.00001126724,0.000002422783,0.0001698306,0.0001005593,0.9354987,0.0000217321,0.000001183939,0.06323675],"study_design_scores_gemma":[0.0008849903,0.0009469005,0.005443047,0.0001872306,0.0001244403,0.00003611757,0.01113055,0.04210872,0.9033996,0.005888696,0.02877076,0.001078929],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9973388,0.001011617,0.0001098016,0.0009987332,0.00002219601,0.0001038648,0.000008000236,0.00004014672,0.0003668523],"genre_scores_gemma":[0.999341,0.00003875078,0.000249356,0.00009742314,0.0002287581,0.000005440859,0.00001732113,6.573401e-7,0.00002131508],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.06215782,"threshold_uncertainty_score":0.1873996,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01898752599183108,"score_gpt":0.2230977487625218,"score_spread":0.2041102227706907,"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."}}