{"id":"W4387449344","doi":"10.1016/j.foodhyd.2023.109388","title":"Effects of ferulic acid on the polymerization behavior of gluten protein and its components","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":34,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Manitoba","funders":"Qinglan Project of Jiangsu Province of China; Priority Academic Program Development of Jiangsu Higher Education Institutions; Natural Science Foundation of Jiangsu Province; Jiangsu Agricultural Science and Technology Innovation Fund","keywords":"Glutenin; Gluten; Chemistry; Ferulic acid; Gliadin; Tryptophan; Food science; Polymerization; Tyrosine; Chromatography; Biochemistry; Amino acid; Polymer; Organic chemistry; Protein subunit","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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002500008,0.0003478253,0.0001675995,0.0001673936,0.0001838166,0.0001671936,0.0001601933,0.0002674456,0.001642461],"category_scores_gemma":[0.0004958629,0.0001551505,0.0002657821,0.0002131075,0.0002850387,0.0002780821,0.0001201513,0.0004395441,0.0001873821],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000203306,"about_ca_system_score_gemma":0.0002144066,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001547222,"about_ca_topic_score_gemma":0.001019814,"domain_scores_codex":[0.9998841,0.00002809789,0.000006806399,0.00002162966,0.00001569757,0.00004365471],"domain_scores_gemma":[0.9997182,0.0001104247,0.00004946415,0.00001911784,0.00004665426,0.00005616602],"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":[0.00470308,0.0001504414,0.000383654,0.00006993452,0.00001961787,0.0001030383,0.0001103541,0.0001947725,0.991102,0.00006807301,0.0000340334,0.003061116],"study_design_scores_gemma":[0.00003225811,0.000797463,0.002939638,0.000005825037,0.00002540572,0.00003324504,0.00003345406,0.000563252,0.9951344,0.00002329462,0.0004031228,0.000008599172],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.998447,0.0005570536,0.0002360597,0.00002356693,0.00001482124,0.00000738869,0.00003991279,0.000005977919,0.0006682173],"genre_scores_gemma":[0.9985362,0.0002522414,0.0002797557,0.00002313202,0.000006684787,0.000004802783,0.00004281176,0.000006118087,0.0008482325],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001642461,"threshold_uncertainty_score":0.005494595,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0214153033346364,"score_gpt":0.2369316872191975,"score_spread":0.2155163838845611,"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."}}