{"id":"W4306767548","doi":"10.1016/j.meatsci.2022.109011","title":"Structural and functional properties of modified cellulose ingredients and their application in reduced-fat meat batters","year":2022,"lang":"en","type":"article","venue":"Meat Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":23,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Microcrystalline cellulose; Food science; Ingredient; Carboxymethyl cellulose; Fat substitute; Cellulose; Chemistry; Organic chemistry; Sodium","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":[0.0004393258,0.0001035638,0.0001319211,0.0001971511,0.0003493881,0.00006240146,0.0002490013,0.00001427358,0.00001889667],"category_scores_gemma":[0.00002245305,0.00008209694,0.00001280191,0.0004489482,0.0005626473,0.0003783927,0.0003996199,0.0000819534,0.000001383904],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006494171,"about_ca_system_score_gemma":0.000043713,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001450874,"about_ca_topic_score_gemma":0.0000167642,"domain_scores_codex":[0.9987366,0.00004957302,0.0001908031,0.0004068192,0.0003865298,0.0002296388],"domain_scores_gemma":[0.999635,0.00001922608,0.00008670861,0.0001556922,0.00004407207,0.00005933725],"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":[0.00004079655,0.00001139255,0.006466526,0.00001771955,8.037863e-7,3.564355e-7,0.002235327,0.0006581469,0.9899328,0.0002900441,0.000005329257,0.0003406984],"study_design_scores_gemma":[0.0002487724,0.00004701914,0.01492381,0.00001538729,0.000002557778,0.00001936505,0.0005750143,0.008716195,0.9751201,0.0002185277,0.00001193602,0.000101319],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9990647,0.0001445888,0.00009114567,0.00009928854,0.0002190771,0.0002548136,0.00001050851,0.00002078435,0.0000951339],"genre_scores_gemma":[0.9996677,0.000001275217,0.0002003907,0.00003946131,0.00001408805,0.00003138861,0.000002032041,0.00000584034,0.00003781226],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01481276,"threshold_uncertainty_score":0.3347816,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02294341064130868,"score_gpt":0.2185571082609845,"score_spread":0.1956136976196758,"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."}}