{"id":"W3028112306","doi":"10.1016/j.foodhyd.2020.106025","title":"Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance","year":2020,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":118,"is_retracted":false,"has_abstract":false,"ca_institutions":"McGill University","funders":"Fundamental Research Funds for the Central Universities","keywords":"Soy protein; Pickering emulsion; Creaming; Chemical engineering; Emulsion; Rheology; Cellulose; Chemistry; Particle size; Particle (ecology); Chromatography; Polymer chemistry; Materials science; Organic chemistry; Food science; Composite material","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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003128678,0.0003340384,0.000195431,0.0001705812,0.0001126188,0.0002207793,0.0001604098,0.0002576303,0.0007100709],"category_scores_gemma":[0.0003798648,0.00009487662,0.0001528422,0.0001395413,0.0001679726,0.000325117,0.0001398587,0.0003918156,0.0001616393],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002151906,"about_ca_system_score_gemma":0.0001687953,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001016016,"about_ca_topic_score_gemma":0.00114686,"domain_scores_codex":[0.9998817,0.00001557613,0.00001359634,0.00003372826,0.00002842486,0.00002698582],"domain_scores_gemma":[0.9997675,0.00006246058,0.00006498783,0.000009893204,0.00005308752,0.00004219456],"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":[0.0002160053,0.00002150519,0.00007298015,0.00002373925,0.000004656228,0.00001836467,0.00001563663,0.00005564281,0.9990514,0.00001213997,0.000009114156,0.0004987207],"study_design_scores_gemma":[0.000009385834,0.0001394173,0.001000698,0.000003286205,0.000009731943,0.00001154189,0.000008940468,0.0003017053,0.9984099,0.000005085689,0.00009732188,0.000002927897],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9981866,0.0004249111,0.0008582401,0.00001425192,0.00001157634,0.00001071405,0.00006501366,0.0000192932,0.0004093238],"genre_scores_gemma":[0.9974172,0.0003744854,0.001215188,0.0000211305,0.000006944812,0.00001037492,0.0001206604,0.00001706649,0.0008170193],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001016016,"threshold_uncertainty_score":0.002375424,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02824873521502116,"score_gpt":0.2018529584976376,"score_spread":0.1736042232826164,"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."}}