{"id":"W4407358880","doi":"10.1016/j.foodhyd.2025.111204","title":"Enhancing gluten-free dough and bread properties using xanthan gum and its trifluoroacetic acid hydrolytes","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":23,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"Tianjin Science and Technology Program; Tianjin Enterprise Technology Commissioner Project; National Natural Science Foundation of China","keywords":"Xanthan gum; Trifluoroacetic acid; Food science; Chemistry; Gluten; Food chemistry; Gluten free; Wheat gluten; Rheology; Chromatography; Organic chemistry; Materials science; Composite material; Green chemistry","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":[0.0001909577,0.0002864682,0.0001233363,0.0001544408,0.0001026868,0.0001318793,0.0001037858,0.000179249,0.0007536907],"category_scores_gemma":[0.0001958059,0.0001037368,0.0002489214,0.000108435,0.0001060017,0.0002418564,0.0001488225,0.0002638549,0.0001147764],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006920797,"about_ca_system_score_gemma":0.0001031246,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002691685,"about_ca_topic_score_gemma":0.0004140488,"domain_scores_codex":[0.9999239,0.00001855585,0.000006194069,0.00001251501,0.00002068476,0.00001798481],"domain_scores_gemma":[0.9999015,0.00001604207,0.00004113806,0.000006077129,0.00001479151,0.00002045295],"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":[0.0002384625,0.00003898946,0.0001612395,0.00006912104,0.000007044761,0.00005829948,0.00002413584,0.00006552755,0.9949133,0.00004657908,0.00001882464,0.004358421],"study_design_scores_gemma":[0.00001280207,0.0008770417,0.003091364,0.000009721483,0.00002781181,0.0001206194,0.00002854974,0.0004926241,0.9941822,0.00001442543,0.001135012,0.000007745713],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9966763,0.001079426,0.001572873,0.00002500331,0.0000142182,0.00002036853,0.00002737012,0.0000141028,0.0005701858],"genre_scores_gemma":[0.9943489,0.0006953424,0.003298273,0.00002967019,0.000007900298,0.00001718522,0.00004487158,0.0000094249,0.001548273],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0007536907,"threshold_uncertainty_score":0.002521396,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02236331124940404,"score_gpt":0.2441810224682849,"score_spread":0.2218177112188808,"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."}}