{"id":"W4321768968","doi":"10.1016/j.crfs.2023.100465","title":"REMOVED: Oleosome interfacial engineering to enhance their functionality in foods","year":2023,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":true,"has_abstract":true,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Glycerol; Lecithin; Chemistry; Polysaccharide; Homogenization (climate); Chemical engineering; Coating; Food science; Gellan gum; Chromatography; Organic chemistry; Biology","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":{"nature":"Retraction","reason":"Concerns/Issues about Data;Lack of Approval from Third Party;Removed;","date":"3/30/2023 0:00","openalex_flagged":true},"screen":null,"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.2306906515178302,"score_gpt":0.4186234300767092,"score_spread":0.1879327785588789,"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."}}