{"id":"W3099364261","doi":"10.3390/foods9111643","title":"Changes in Protein Non-Covalent Bonds and Aggregate Size during Dough Formation","year":2020,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","cited_by":31,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"","keywords":"Gluten; Covalent bond; Chemistry; Protein aggregation; Monomer; Gliadin; Soy protein; Food science; Glutenin; Aggregate (composite); Polymer; Biochemistry; Organic chemistry; Materials science; Nanotechnology","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":[0.00005123601,0.00008505534,0.0001030142,0.0000360986,0.00006610285,0.00004689231,0.00005262138,0.00004054652,0.00002849375],"category_scores_gemma":[0.00002190904,0.00007813894,0.00001479364,0.0001164941,0.00001805744,0.0001683234,0.00003759816,0.00009630543,0.00001722171],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002507025,"about_ca_system_score_gemma":0.000002901504,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001581038,"about_ca_topic_score_gemma":0.00005554139,"domain_scores_codex":[0.9994834,0.0000355037,0.0001189256,0.0001255354,0.00009329794,0.0001433287],"domain_scores_gemma":[0.9998156,0.000009451037,0.00004163244,0.00006900413,0.0000136597,0.00005059555],"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":[0.004077202,0.00007993433,0.0006953985,0.001547697,0.00002230458,0.00002610683,0.03167063,0.0001063594,0.9094767,0.00005615487,0.0002654309,0.05197608],"study_design_scores_gemma":[0.001757623,0.002197873,0.007722354,0.0003650695,0.00001050262,0.0000160845,0.0004931619,0.007765965,0.9727399,0.0001621771,0.006501668,0.0002676739],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9812791,0.0003313097,0.00001330839,0.01695649,0.00007525387,0.0002962361,0.000002540862,0.00006705116,0.0009786902],"genre_scores_gemma":[0.9986542,0.00001197396,0.000378691,0.0007461713,0.0000976764,0.00004171886,0.000003097722,0.00001136109,0.00005512146],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.06326315,"threshold_uncertainty_score":0.3186413,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02263429173045004,"score_gpt":0.2359586782058928,"score_spread":0.2133243864754428,"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."}}