{"id":"W308655440","doi":"10.1016/j.foodhyd.2015.04.034","title":"Tea polyphenols association to caseinate-stabilized oil–water interfaces","year":2015,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":59,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Emulsion; Adsorption; Sodium Caseinate; Polyphenol; Surface tension; Sodium; Chromatography; Epigallocatechin gallate; Dissociation (chemistry); Distilled water; Food science; Organic chemistry","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":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0008282069,0.0002163251,0.0003077788,0.00002834277,0.0001580359,0.000159283,0.0004471281,0.0001913551,0.000229405],"category_scores_gemma":[0.0002516158,0.00007918145,0.00009076953,0.0003135648,0.00001936068,0.000197613,0.0002274147,0.0001457244,0.001164758],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0004089527,"about_ca_system_score_gemma":0.00001657316,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004331957,"about_ca_topic_score_gemma":0.001423677,"domain_scores_codex":[0.9979559,0.0001872891,0.0003628049,0.0004090344,0.0005335239,0.0005514963],"domain_scores_gemma":[0.9992289,0.00008223144,0.0001069178,0.000122856,0.0001583291,0.0003007492],"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":[0.0001520908,0.0001658645,0.002736222,0.00001167793,0.00007724575,0.000005861991,0.001669524,0.00005356272,0.9758352,0.0001358021,0.006675973,0.01248098],"study_design_scores_gemma":[0.0008380255,0.003665983,0.0008066194,0.00005200875,0.00002476817,0.00001219866,0.001585419,0.00005630534,0.5447134,0.0007539731,0.4468445,0.0006468632],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9859366,0.00009439664,0.000003399164,0.002912189,0.0004928398,0.0005860244,0.00005967725,0.0002164981,0.009698337],"genre_scores_gemma":[0.9904212,0.000001142281,0.00006503565,0.0002831906,0.0003985739,0.0003183429,0.0000280108,0.000003027266,0.008481422],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4401685,"threshold_uncertainty_score":0.9996129,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0366530176783081,"score_gpt":0.2298195850557795,"score_spread":0.1931665673774714,"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."}}