{"id":"W4407389605","doi":"10.1021/acsfoodscitech.4c00842","title":"RuBisCO Protein as an Antioxidant Emulsifier: Influence of Flavourzyme Enzymatic Modification on Oxidative Stability of Flaxseed Oil-in-Water Emulsion","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":2,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Ottawa","funders":"University of Ottawa","keywords":"Emulsion; Antioxidant; Oxidative phosphorylation; Chemistry; Enzyme; Biochemistry; Food science; Chromatography","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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006872526,0.0001780876,0.000293007,0.0006779165,0.0001087198,0.00001445051,0.0007917998,0.0002400094,0.000003026576],"category_scores_gemma":[0.0005664672,0.000137141,0.00005221708,0.001192169,0.001441683,0.0000373531,0.0002917329,0.0001634885,0.000002655839],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005373447,"about_ca_system_score_gemma":0.0001442313,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00007168274,"about_ca_topic_score_gemma":0.00006881236,"domain_scores_codex":[0.998163,0.00008961231,0.0004741015,0.0006661373,0.000266119,0.0003410549],"domain_scores_gemma":[0.9984903,0.0000128038,0.0002179435,0.0008842219,0.0003541403,0.00004056195],"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":[0.0001207647,0.0002873967,0.002470894,0.00004228743,0.00001504251,4.447597e-7,0.0001020742,0.000130981,0.9914151,0.002696992,4.858967e-7,0.002717532],"study_design_scores_gemma":[0.000321953,0.001613528,0.005476871,0.0001040419,0.000008459484,0.000001380478,0.0002995064,0.000100748,0.9887004,0.003205318,0.00002985684,0.0001379378],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9985655,0.00008237485,0.0002504915,0.0003989215,0.00002052059,0.0004218402,0.00000977908,0.00002136144,0.0002292234],"genre_scores_gemma":[0.9993302,0.00002472234,0.0004584759,0.00003650983,0.000005277756,0.0001015605,0.000008903306,0.000006548118,0.00002776642],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003005977,"threshold_uncertainty_score":0.5592447,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01159381301110534,"score_gpt":0.2745867323319098,"score_spread":0.2629929193208044,"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."}}