{"id":"W4402934462","doi":"10.1016/j.jfoodeng.2024.112339","title":"Controlled hydrolysis with preheating treatment and glutathione addition for enhanced foaming properties of soy protein isolate","year":2024,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"National Natural Science Foundation of China","keywords":"Soy protein; Hydrolysis; Chemistry; Glutathione; Chemical engineering; Food science; Chromatography; Biochemistry; Enzyme","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":[0.0001576835,0.000294384,0.0001986852,0.0001430003,0.0001275901,0.0001571673,0.0001718746,0.0002606786,0.0006783084],"category_scores_gemma":[0.000164598,0.0001435168,0.0002554746,0.0001603504,0.0001411039,0.0002288435,0.0001466659,0.0004270581,0.0001521753],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001426148,"about_ca_system_score_gemma":0.0001625512,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0005935741,"about_ca_topic_score_gemma":0.00119961,"domain_scores_codex":[0.9999026,0.00001369995,0.00001185944,0.00002244948,0.0000241677,0.00002518271],"domain_scores_gemma":[0.9999447,0.00001080511,0.00001566861,0.000006276818,0.0000131932,0.00000933949],"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":[0.00006748785,0.0000135779,0.00005039728,0.00002058689,0.000002841716,0.0000168687,0.00001304524,0.00004462743,0.9989653,0.00001819521,0.00001329647,0.0007738192],"study_design_scores_gemma":[0.00000328737,0.00005326718,0.0005380988,0.000001022987,0.00000551258,0.00001734992,0.000007264735,0.0002733895,0.9989161,0.000004550935,0.0001773305,0.000002768953],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9966414,0.0004321041,0.002454096,0.00004166975,0.00001328582,0.00001495453,0.00007258177,0.00003373483,0.0002960375],"genre_scores_gemma":[0.99769,0.0001843202,0.001435209,0.00001264625,0.000003479176,0.00001116747,0.0001337897,0.00001155851,0.0005179346],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0006783084,"threshold_uncertainty_score":0.002269149,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01433120118586577,"score_gpt":0.1825424150545059,"score_spread":0.1682112138686401,"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."}}