{"id":"W4283331313","doi":"10.1039/d2fo00697a","title":"Unraveling the impact of viscosity and starch type on the <i>in vitro</i> starch digestibility of different gels","year":2022,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","cited_by":22,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Manitoba","funders":"Agencia Estatal de Investigación; Generalitat Valenciana; European Regional Development Fund; Ministerio de Ciencia e Innovación; Xunta de Galicia; European Commission","keywords":"Starch; Viscometer; Viscosity; Hydrolysis; Chemistry; Amylose; Rheometer; Enzymatic hydrolysis; Apparent viscosity; Rheology; Intrinsic viscosity; Chemical engineering; Chromatography; Food science; Materials science; Biochemistry; Polymer; Organic chemistry; 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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004480825,0.00009284643,0.0001396429,0.00005741417,0.0002256024,0.00001504562,0.0001043618,0.00002122309,0.0000790111],"category_scores_gemma":[0.0000378613,0.00004995603,0.00006343686,0.0001937689,0.00007072475,0.00003633595,0.00008428335,0.0002821923,8.11813e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001127236,"about_ca_system_score_gemma":0.00002214621,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004887054,"about_ca_topic_score_gemma":0.00003466627,"domain_scores_codex":[0.9988469,0.000431828,0.0001926888,0.0001513118,0.0002475282,0.0001296958],"domain_scores_gemma":[0.9993472,0.0002502481,0.00008091102,0.0002535476,0.00005100814,0.00001715549],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"randomized_trial","study_design_gemma":"observational","study_design_scores_codex":[0.4769324,0.0009394002,0.0214779,0.0001055001,0.0001701149,4.6626e-7,0.007029159,0.00541901,0.4657079,0.0003769177,0.00006286943,0.02177832],"study_design_scores_gemma":[0.001360348,0.3799374,0.4613159,0.00008131784,0.00008757351,0.00000731968,0.002772706,0.004933189,0.1444107,0.004488586,0.0003291823,0.0002757396],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9983225,0.0002194468,0.000009922128,0.0006714532,0.0002789567,0.0002980799,0.00003806724,0.0000132062,0.0001483381],"genre_scores_gemma":[0.9998429,0.000004655839,0.0000040517,0.0000867142,0.00002503369,0.00001290429,0.00001300148,0.000008330445,0.000002418838],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4755721,"threshold_uncertainty_score":0.2037148,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03649883712155372,"score_gpt":0.2678364399292567,"score_spread":0.231337602807703,"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."}}