{"id":"W4407679384","doi":"10.3390/foods14040701","title":"Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis","year":2025,"lang":"en","type":"article","venue":"Foods","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"ca_institutions":"McGill University","funders":"Fundamental Research Funds for the Central Universities; Priority Academic Program Development of Jiangsu Higher Education Institutions; National Natural Science Foundation of China; Yangzhou City Agricultural Key R and D Program; Jiangsu Agricultural Science and Technology Innovation Fund","keywords":"Food science; Lactic acid; Soy protein; Fermentation; Polysaccharide; Bacteria; Epitope; Chemistry; Whey protein; Microbiology; Biology; Biochemistry; Antibody; Immunology","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":[0.0001093755,0.0001582672,0.0002813903,0.0000590399,0.0001202735,0.00005594053,0.000150227,0.00007014752,0.0001877691],"category_scores_gemma":[0.00004154166,0.00007312995,0.0001047207,0.0004624182,0.00004396508,0.00007184534,0.0001016068,0.00009465761,0.000002219094],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002801599,"about_ca_system_score_gemma":0.000008034382,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001415794,"about_ca_topic_score_gemma":0.0001340878,"domain_scores_codex":[0.9989962,0.00008435151,0.0002873811,0.0002783444,0.0001388925,0.0002148611],"domain_scores_gemma":[0.999613,0.00006452332,0.0001459332,0.00006763543,0.00004854698,0.00006029056],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.0001482477,0.00008650078,0.008291249,0.00005626559,0.0003832526,0.000001881425,0.00003996318,3.415963e-7,0.9736795,0.0006295867,0.00003840508,0.01664475],"study_design_scores_gemma":[0.0003112834,0.0005513299,0.6317536,0.00004007491,0.0002293918,4.264512e-7,0.00003595871,0.0001853741,0.3663287,0.0002616869,0.0001714631,0.000130702],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9984493,0.00009997658,0.00002457833,0.000614459,0.000171098,0.0004140869,0.000130691,0.00002757441,0.00006819188],"genre_scores_gemma":[0.999265,0.00004309962,0.0001256864,0.0001292494,0.00006441667,0.00002264822,0.0001998579,0.000001125984,0.0001489435],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.6234623,"threshold_uncertainty_score":0.2982153,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.00547925361679842,"score_gpt":0.2272696888755277,"score_spread":0.2217904352587293,"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."}}