{"id":"W4390937537","doi":"10.1016/j.crfs.2024.100682","title":"Oleosome interfacial engineering to enhance their functionality in foods","year":2024,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Glycerol; Lecithin; Chemistry; Polysaccharide; Homogenization (climate); Coating; Chemical engineering; Gellan gum; Food science; Chromatography; Organic chemistry; Biology","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":[0.00540286,0.0001321329,0.0001482977,0.0002833246,0.0001475985,0.000347881,0.001060171,0.00004974002,0.00006381665],"category_scores_gemma":[0.0004971625,0.00005731105,0.00004389805,0.005206025,0.0002355161,0.0004149489,0.0005549008,0.0006589382,0.0001482921],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003964899,"about_ca_system_score_gemma":0.0001100089,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00008409836,"about_ca_topic_score_gemma":0.0006428323,"domain_scores_codex":[0.996948,0.0001471848,0.0002989713,0.0007539906,0.001018347,0.0008335318],"domain_scores_gemma":[0.9992351,0.0002963046,0.00001473047,0.0001293115,0.0001192592,0.0002053099],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","study_design_scores_codex":[0.00002551323,0.0001368621,0.002104924,0.0001029981,0.000002972537,0.000007778336,0.0005544422,0.0001280212,0.6180089,0.006331478,0.0002730259,0.3723231],"study_design_scores_gemma":[0.0002372804,0.003852228,0.1729909,0.003268898,0.000001516608,0.00002506122,0.00117417,0.01249154,0.366105,0.01109833,0.4274132,0.001341873],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9936798,0.001778427,0.00004285161,0.002106465,0.00135983,0.0005268653,0.00002539045,0.0000705615,0.0004097907],"genre_scores_gemma":[0.9992563,0.00001867015,0.00001817011,0.00000868702,0.0004779371,0.0001904178,0.000002761462,0.000001103258,0.00002598255],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4271402,"threshold_uncertainty_score":0.3354624,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.1894637090067512,"score_gpt":0.4188091159885516,"score_spread":0.2293454069818005,"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."}}