{"id":"W4389069841","doi":"10.1002/cche.10740","title":"Physicochemical and functional properties of fermented pea and navy bean protein isolates","year":2023,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"ca_institutions":"National Research Council Canada; Saskatchewan Research Council (Canada); University of Saskatchewan","funders":"National Research Council Canada; Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Alberta Pulse Growers Commission; Saskatchewan Pulse Growers","keywords":"Fermentation; Pea protein; Chemistry; Solid-state fermentation; Food science; Hydrolysis; Solubility; Bioprocess; Aspergillus oryzae; Biochemistry; Biology; 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":[0.0000726474,0.00009456914,0.00012558,0.000002897312,0.00007133939,0.00002129391,0.00006734713,0.00007532206,0.0000413007],"category_scores_gemma":[0.00002955442,0.00003902693,0.00002711081,0.0001041476,0.0001230472,0.00004227879,0.0001077263,0.00007590448,0.000005020362],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000009727486,"about_ca_system_score_gemma":0.000005270884,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005873735,"about_ca_topic_score_gemma":0.000003884529,"domain_scores_codex":[0.999403,0.00001143705,0.0001300519,0.0002033309,0.0001114674,0.0001406996],"domain_scores_gemma":[0.9998,0.00001657543,0.00005144013,0.00003872059,0.00003592563,0.00005729791],"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":[0.00002867324,0.000020155,0.0008642249,0.0001240061,0.00001089619,5.421674e-7,0.00004216879,1.322234e-7,0.9971545,0.000006204403,0.0001799905,0.001568559],"study_design_scores_gemma":[0.0001085581,0.000040116,0.006800374,0.00008431598,0.000004081414,0.000008676806,0.0003050009,0.00006693002,0.9920608,0.0001372411,0.0002871587,0.00009673509],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9985461,0.0002137861,9.551418e-8,0.0002491246,0.00001134501,0.0001456207,0.00001672523,0.00006906931,0.0007480899],"genre_scores_gemma":[0.9989402,0.000009057511,0.000003583202,0.000007373579,0.0001602672,0.0000390645,0.00004113625,0.00000102343,0.0007982447],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.005936149,"threshold_uncertainty_score":0.1591472,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02888834367613494,"score_gpt":0.1961874580545278,"score_spread":0.1672991143783928,"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."}}