{"id":"W4411842414","doi":"10.1016/j.fbio.2025.107162","title":"Effect of NaCl on gel mechanical behavior of bovine serum albumin–soy protein blends","year":2025,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"National Key Research and Development Program of China","keywords":"Bovine serum albumin; Soy protein; Chemistry; Egg albumin; Albumin; Serum albumin; Food science; Chromatography; Biochemistry","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":[0.0009694779,0.0001836426,0.000347764,0.00004493655,0.0001204359,0.00002204916,0.0008509032,0.0001450828,0.00005546455],"category_scores_gemma":[0.000285502,0.000068603,0.000138097,0.0009550653,0.0002221962,0.00008586495,0.0002355605,0.0001372001,0.00001272046],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003343958,"about_ca_system_score_gemma":0.00003106843,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00009289107,"about_ca_topic_score_gemma":0.00009401516,"domain_scores_codex":[0.998117,0.0002077758,0.0003988795,0.0004539833,0.0004973687,0.0003249644],"domain_scores_gemma":[0.9992726,0.0001796684,0.000202821,0.0001896639,0.00007973765,0.00007550527],"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":[0.00008847179,0.0001281308,0.0009492476,0.00005530257,0.000006093932,0.000001274565,0.000008418016,2.941102e-7,0.9628459,0.001915336,0.00003588816,0.03396562],"study_design_scores_gemma":[0.0001801622,0.01166794,0.006608277,0.0002005665,0.0000153315,0.000002222188,0.00002759365,0.00002877745,0.9804116,0.0001237079,0.0006093984,0.0001243978],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9970839,0.00008050399,0.000006695905,0.0004343603,0.000285491,0.0009836459,0.0001082854,0.0000479985,0.0009691055],"genre_scores_gemma":[0.9993684,0.000001909352,0.00005171328,0.00004370879,0.00004266905,0.000117472,0.000003359615,9.270997e-7,0.0003697864],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03384122,"threshold_uncertainty_score":0.2797549,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01347130493225798,"score_gpt":0.2503225823121288,"score_spread":0.2368512773798709,"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."}}