{"id":"W3212122521","doi":"10.1007/s11483-021-09699-3","title":"Structural Properties of Egg Yolks Modify In-vitro Lipid Digestion","year":2021,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Yolk; Food science; Chemistry; In vitro; Denaturation (fissile materials); Digestion (alchemy); Enthalpy; Raw material; Chromatography; Biochemistry; Nuclear chemistry; 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":[],"consensus_categories":[],"category_scores_codex":[0.00006741896,0.00009262892,0.0001602029,0.000004176712,0.00005530296,0.00002269926,0.0001062746,0.00005352055,0.00002414374],"category_scores_gemma":[0.00003752003,0.00003486273,0.00006760049,0.0002628583,0.0000504594,0.00009738695,0.00005962087,0.00008943673,0.000006694289],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001009152,"about_ca_system_score_gemma":0.00001048057,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0000876869,"about_ca_topic_score_gemma":0.00005229574,"domain_scores_codex":[0.9992567,0.0000593348,0.0001747497,0.0002089378,0.000145485,0.0001548454],"domain_scores_gemma":[0.999754,0.00001632336,0.00005977237,0.00005484272,0.00008282525,0.00003225564],"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":[0.00004526227,0.00004792685,0.0008313963,0.00002233089,0.000004967914,7.450736e-7,0.00008498725,0.000002637053,0.9811285,0.0005301074,0.000006225278,0.01729488],"study_design_scores_gemma":[0.00007059666,0.0001645874,0.05782174,0.00002185235,0.000004281143,0.000001236108,0.0001690404,0.00005355562,0.9402537,0.001169889,0.0001614303,0.000108117],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.998753,0.0002006384,2.838921e-7,0.0006012129,0.0001140459,0.00007240893,0.00003536887,0.00002101699,0.0002020744],"genre_scores_gemma":[0.9994247,0.00001147518,0.00003529657,0.00004991918,0.0003622198,0.000003023686,0.00004804168,6.409247e-7,0.00006470794],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.05699034,"threshold_uncertainty_score":0.1421661,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.05999917857272335,"score_gpt":0.2291911828527478,"score_spread":0.1691920042800244,"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."}}