{"id":"W4403690029","doi":"10.1002/fsn3.4532","title":"Improved Antioxidant, Antihypertensive, and Antidiabetic Activities and Tailored Emulsion Stability and Foaming Properties of Mixture of Corn Gluten and Soy Protein Hydrolysates Via Enzymatic Processing and Fractionation","year":2024,"lang":"en","type":"article","venue":"Food Science & Nutrition","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":15,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Ottawa","funders":"Tarbiat Modares University","keywords":"Hydrolysate; Chemistry; Antioxidant; Fractionation; ABTS; Ultrafiltration (renal); DPPH; Food science; Hydrolysis; Enzymatic hydrolysis; Emulsion; Soy protein; Chromatography; Corn gluten meal; Gluten; Functional food; Biochemistry; Organic chemistry; Soybean meal","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":[0.0003217812,0.0001375921,0.0002016811,0.0001309749,0.0001888363,0.0001091315,0.00004268817,0.00008746035,3.888975e-7],"category_scores_gemma":[0.0001059861,0.0001087375,0.00001878228,0.000169763,0.0009662331,0.0001330849,0.00009895343,0.00007093934,1.283445e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000008832802,"about_ca_system_score_gemma":0.00003674843,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002967036,"about_ca_topic_score_gemma":0.00001260448,"domain_scores_codex":[0.9990269,0.0000485155,0.0002032041,0.0004238122,0.000152959,0.0001446255],"domain_scores_gemma":[0.9995647,0.00001723044,0.0001201516,0.00009010706,0.0001576823,0.00005013124],"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":[0.0000787812,0.00005326871,0.001695396,0.001412051,0.00001668727,2.555377e-7,0.000260525,1.018172e-7,0.9857038,0.000008550472,4.640909e-7,0.01077013],"study_design_scores_gemma":[0.0003376403,0.0006877547,0.01016113,0.0005988017,0.00003511283,0.00002739385,0.0005791971,0.009213928,0.9778587,0.0003648933,0.000004865736,0.0001305715],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9785149,0.02046526,0.0003390624,0.0001407174,0.00001611664,0.000494512,0.0000155673,0.00001052302,0.000003325722],"genre_scores_gemma":[0.998442,0.0007785229,0.0006975544,0.000008004808,0.00002423224,0.00003272689,0.000006007257,0.000008243192,0.000002706304],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01992709,"threshold_uncertainty_score":0.4434186,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01080907388649991,"score_gpt":0.2186426017521648,"score_spread":0.2078335278656649,"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."}}