{"id":"W3109293205","doi":"10.1016/j.ifset.2020.102567","title":"Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study","year":2020,"lang":"en","type":"article","venue":"Innovative Food Science & Emerging Technologies","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":173,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Innovates","keywords":"Pea protein; Chemical engineering; Denaturation (fissile materials); Chemistry; Fourier transform infrared spectroscopy; Soy protein; Homogeneous; Materials science; Nuclear chemistry; Biochemistry","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":[],"consensus_categories":[],"category_scores_codex":[0.001164965,0.0002312913,0.0003168129,0.00001983987,0.0007486851,0.0001109015,0.001019152,0.000117236,0.00000534927],"category_scores_gemma":[0.0004613324,0.00008635544,0.00003437257,0.003795374,0.001034457,0.0003355067,0.0008760994,0.0003062783,0.000001737447],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00008268483,"about_ca_system_score_gemma":0.00002648829,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005612981,"about_ca_topic_score_gemma":0.00002772937,"domain_scores_codex":[0.9978147,0.00006768903,0.0004741809,0.0006350348,0.0006475341,0.0003608969],"domain_scores_gemma":[0.9989202,0.00007883534,0.0004396587,0.0001577918,0.0003701002,0.00003341302],"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":[0.00005221902,0.00004176549,0.0001714201,0.00001000324,0.0000208812,5.82033e-7,0.0008006074,0.000008089906,0.9795648,0.01356378,0.00004879214,0.005717068],"study_design_scores_gemma":[0.0004482608,0.00250683,0.000157812,0.00004027574,0.000006421997,0.000001224965,0.02128224,0.0009418041,0.9717473,0.002427583,0.000234313,0.0002058884],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9910051,0.0002934935,0.00004824811,0.005734425,0.00007589317,0.00236822,0.00002060524,0.0003833292,0.00007074748],"genre_scores_gemma":[0.9992098,0.00001238455,0.0003786772,0.00005543759,0.00002474292,0.0002895854,0.000002365363,0.000002227529,0.0000248358],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.02048163,"threshold_uncertainty_score":0.5758356,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01825667533552159,"score_gpt":0.2205785458816528,"score_spread":0.2023218705461312,"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."}}