{"id":"W4404067890","doi":"10.1007/s11947-024-03650-3","title":"Effects of the Order of Ingredient Addition on Meat Analog Formation","year":2024,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Ingredient; Food science; Order (exchange); Business; Active ingredient; Chemistry; Biochemical engineering; Pharmacology; Biology; Engineering","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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008525208,0.0006227467,0.0007420311,0.0003466647,0.0002809431,0.001341079,0.0005856404,0.0007245982,0.005237296],"category_scores_gemma":[0.004170702,0.0006469597,0.0003116594,0.0005265968,0.0005898258,0.0009984181,0.0004790704,0.001142684,0.001029837],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0005722157,"about_ca_system_score_gemma":0.001074983,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.003941028,"about_ca_topic_score_gemma":0.004986572,"domain_scores_codex":[0.9989038,0.0003363219,0.0002171083,0.0002264232,0.0001329236,0.0001835351],"domain_scores_gemma":[0.9959746,0.00251025,0.0003049048,0.0003416241,0.0005846208,0.0002839619],"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":[0.02131099,0.001218215,0.001656314,0.0004809827,0.00006550806,0.0001972429,0.0002628454,0.001287446,0.958376,0.0003272899,0.0005990276,0.01421809],"study_design_scores_gemma":[0.0001422692,0.003528988,0.003218756,0.00003016626,0.00009390683,0.00004603289,0.0001173469,0.001555899,0.9885064,0.00008639362,0.002628497,0.00004537531],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9907643,0.001807122,0.00192776,0.0002300838,0.0003672103,0.0001732932,0.0009934762,0.0001813283,0.003555431],"genre_scores_gemma":[0.9830613,0.001882398,0.007709437,0.0003216442,0.00008713393,0.0001324757,0.0006652514,0.0001525359,0.005987942],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.005237296,"threshold_uncertainty_score":0.01752055,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01178013401755918,"score_gpt":0.2149863512750856,"score_spread":0.2032062172575265,"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."}}