{"id":"W4284881474","doi":"10.1016/j.foodchem.2022.133641","title":"Naturally occurring protein/polysaccharide hybrid nanoparticles for stabilizing oil-in-water Pickering emulsions and the formation mechanism","year":2022,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Pickering emulsions and particle stabilization","field":"Materials Science","cited_by":75,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of New Brunswick","funders":"Natural Sciences and Engineering Research Council of Canada; Natural Science Foundation of Jiangsu Province; National Natural Science Foundation of China; Nanjing Forestry University","keywords":"Pickering emulsion; Chemical engineering; Nanoparticle; Polysaccharide; Chemistry; Chitosan; Adsorption; Materials 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":[],"consensus_categories":[],"category_scores_codex":[0.0005589921,0.0001174515,0.0001383621,0.00002307782,0.0005846414,0.00009053233,0.0001853869,0.00002291651,0.00009436451],"category_scores_gemma":[0.0001079201,0.00008470729,0.00004281423,0.00007717722,0.00005701491,0.0002179419,0.0002799394,0.0001263141,0.000002065032],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00008009974,"about_ca_system_score_gemma":0.00001817282,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001547949,"about_ca_topic_score_gemma":0.00001157183,"domain_scores_codex":[0.9989008,0.00005283508,0.00028732,0.000245877,0.0001917619,0.0003213815],"domain_scores_gemma":[0.9995525,0.00007620933,0.00007540049,0.0002132364,0.00003461592,0.00004807534],"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":[0.0000930279,0.00002331156,0.00001103012,0.00009742089,0.000002688328,9.966504e-7,0.001182671,0.000863637,0.9970461,0.0004048131,0.000004780152,0.0002694952],"study_design_scores_gemma":[0.0009807409,0.00003725648,0.000006064793,0.0000306579,0.000008973618,0.00001987254,0.0009798513,0.01288974,0.9823425,0.002341979,0.0002311738,0.0001311615],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9986289,0.0001078554,0.0004397125,0.0002932351,0.00009945547,0.0002887467,0.00003422944,0.00006890321,0.00003896496],"genre_scores_gemma":[0.9987831,0.000002409128,0.0004509521,0.0000538744,0.00003311342,0.0006084543,0.00001077057,0.00001540982,0.00004190227],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0147036,"threshold_uncertainty_score":0.4496648,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01232914028538992,"score_gpt":0.2153593213976241,"score_spread":0.2030301811122342,"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."}}