{"id":"W4391404674","doi":"10.3390/foods13030448","title":"Towards Sustainable Protein Sources: The Thermal and Rheological Properties of Alternative Proteins","year":2024,"lang":"en","type":"article","venue":"Foods","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"ca_institutions":"Western University","funders":"","keywords":"Pea protein; Soy protein; Rheology; Food science; Differential scanning calorimetry; Viscosity; Apparent viscosity; Extrusion; Plant protein; Chemistry; Materials science; Composite material; Thermodynamics","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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005491677,0.0001351485,0.0001657558,0.00001122702,0.0001692858,0.0001282993,0.0003322852,0.00008394174,0.00008740465],"category_scores_gemma":[0.00009620867,0.00003352243,0.00006722964,0.00020738,0.0002798793,0.0001248964,0.0002363921,0.0001635354,0.00001001299],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002127076,"about_ca_system_score_gemma":0.00002128797,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0008640782,"about_ca_topic_score_gemma":0.00004132296,"domain_scores_codex":[0.9988388,0.0001871951,0.0002011248,0.0002558618,0.0002430757,0.0002739207],"domain_scores_gemma":[0.9997193,0.00004190926,0.00005554906,0.00007119148,0.00006918749,0.00004289858],"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":[0.00009643459,0.00008292519,0.0004176549,0.0003369946,0.00009422153,0.0000290515,0.002359748,0.000008766661,0.8992246,0.04891032,0.00006950529,0.0483698],"study_design_scores_gemma":[0.0002406752,0.003757685,0.007805181,0.0006966295,0.00003478243,0.0000540928,0.007440558,0.001317133,0.9087893,0.01192501,0.05738246,0.0005564278],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9895958,0.003712051,0.00001423055,0.002197754,0.00005652822,0.001303134,0.000008494705,0.00009560035,0.003016443],"genre_scores_gemma":[0.9971946,0.000008688432,0.00004495457,0.00003101347,0.0002386293,0.000339584,0.000001496524,0.000001527621,0.002139534],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.05731295,"threshold_uncertainty_score":0.1367005,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03475157479546898,"score_gpt":0.2273844569400631,"score_spread":0.1926328821445941,"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."}}