{"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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002869542,0.0003410716,0.000310522,0.0002699428,0.0001464001,0.0003972653,0.0001316495,0.0001866332,0.0005823658],"category_scores_gemma":[0.0003973,0.00008966403,0.0003573825,0.0004572292,0.0001658271,0.0002505061,0.0002089367,0.0003826633,0.0001309574],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002413987,"about_ca_system_score_gemma":0.000215763,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002495695,"about_ca_topic_score_gemma":0.001909597,"domain_scores_codex":[0.9997247,0.00005282203,0.00002786878,0.00004791491,0.000100414,0.00004618684],"domain_scores_gemma":[0.9997928,0.00003821237,0.0000552623,0.00001301525,0.00006381493,0.00003694258],"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":[0.00007456286,0.00001839286,0.0007185797,0.00003369328,0.000007620033,0.0000268478,0.0000212271,0.00004419089,0.9983907,0.000009366277,0.000008098713,0.000646779],"study_design_scores_gemma":[0.000005821435,0.0007278447,0.04871258,0.0000133474,0.00004391453,0.000275341,0.0001861855,0.0006406371,0.9483832,0.00003024478,0.0009671593,0.00001380762],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9979132,0.0004609195,0.0007263019,0.00002245729,0.000006296931,0.00001297043,0.0004428947,0.000009303519,0.0004056378],"genre_scores_gemma":[0.9962225,0.0003106739,0.001497281,0.0000224377,0.000004525024,0.00002004339,0.001047341,0.00001370305,0.000861476],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002495695,"threshold_uncertainty_score":0.004962385,"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."}}