{"id":"W4372258147","doi":"10.1016/j.foodhyd.2023.108860","title":"Enhancing zein-starch dough and bread properties by addition of hydrocolloids","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":26,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Ontario Trillium Foundation","keywords":"Starch; Food science; Gluten; Guar gum; Xanthan gum; Chemistry; Viscoelasticity; Polysaccharide; Gluten free; Guar; Soy protein; Rheology; Materials science; Composite material; 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":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0003165878,0.0003039933,0.0004228301,0.0003135163,0.00035885,0.0000974777,0.0002352771,0.0001737808,0.0001026881],"category_scores_gemma":[0.00005530641,0.0002740048,0.0001164674,0.0007751808,0.0002159361,0.0003529744,0.0001436925,0.000240387,0.0001161473],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00007531403,"about_ca_system_score_gemma":0.00004177877,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000128686,"about_ca_topic_score_gemma":0.000085027,"domain_scores_codex":[0.9978621,0.00014595,0.0005397364,0.0004593871,0.0004742991,0.0005185236],"domain_scores_gemma":[0.9991886,0.00009126395,0.0001445073,0.00032605,0.0001067585,0.0001428074],"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":[0.001960765,0.0001454605,0.0001436664,0.0004919139,0.0001076246,0.000003232129,0.004269799,0.0000794215,0.9708458,0.00008027392,0.0146676,0.007204404],"study_design_scores_gemma":[0.00144111,0.006713353,0.0002617153,0.0004325199,0.00005991268,0.00002474193,0.0009736923,0.001332956,0.9183378,0.0005868977,0.06934997,0.0004853322],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9919637,0.000920817,0.00002207693,0.001548776,0.0006120107,0.00110411,0.000157083,0.0005033409,0.003168081],"genre_scores_gemma":[0.9972715,0.00004309384,0.0001564387,0.0003073842,0.0001896492,0.0003419769,0.0001188073,0.00006619224,0.001504957],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.05468237,"threshold_uncertainty_score":0.9999712,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02021506521828602,"score_gpt":0.2388198502263508,"score_spread":0.2186047850080648,"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."}}