{"id":"W4390563005","doi":"10.1016/j.fbio.2024.103574","title":"Incorporating soy protein hydrolysate and temperature-induced gelling polysaccharide as partial egg replacements for enhanced texture in sponge cake","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"National Natural Science Foundation of China","keywords":"Soy protein; Hydrolysate; Chemistry; Food science; Polysaccharide; Sponge; Rheology; Papain; Egg white; Chromatography; Hydrolysis; Materials science; Botany; Biochemistry; Composite material; Biology","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":[0.0001132514,0.0002167052,0.0001821173,0.0001860559,0.0001185572,0.0002790707,0.0001911045,0.0002192041,0.000683348],"category_scores_gemma":[0.0001700753,0.0001269695,0.0002759873,0.0001590829,0.0001735422,0.0002123102,0.0001834745,0.0003859483,0.000150754],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001936543,"about_ca_system_score_gemma":0.0001878023,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001090473,"about_ca_topic_score_gemma":0.002524973,"domain_scores_codex":[0.9999391,0.000007717792,0.000005352177,0.00001232542,0.00001550124,0.00001998029],"domain_scores_gemma":[0.9998822,0.0000158046,0.00003247358,0.00001003525,0.00002069522,0.00003876026],"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":[0.00007828229,0.00001273096,0.00005019459,0.00002583673,0.000004230064,0.00002758798,0.000007288947,0.00007524229,0.9991856,0.00001904031,0.00000884535,0.0005050584],"study_design_scores_gemma":[0.00001651391,0.0002092347,0.001588126,0.000004750131,0.00001906564,0.00004007991,0.00001490053,0.0006578372,0.9968401,0.000006732767,0.0005948664,0.000007794967],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9986099,0.0002122971,0.0007359899,0.00001690649,0.00001345368,0.000009420009,0.00004898943,0.00002842186,0.0003246174],"genre_scores_gemma":[0.9973895,0.0001873851,0.001432353,0.00001539605,0.00000286635,0.00000854083,0.00005913643,0.00001981892,0.0008850413],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001090473,"threshold_uncertainty_score":0.002286017,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02483056250557076,"score_gpt":0.2560596449507042,"score_spread":0.2312290824451334,"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."}}