{"id":"W1149600784","doi":"10.1016/j.foodres.2015.08.012","title":"Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates","year":2015,"lang":"en","type":"article","venue":"Food Research International","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":255,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Saskatchewan","funders":"Saskatchewan Canola Development Commission","keywords":"Pea protein; Solubility; Isoelectric point; Canola; Soy protein; Chemistry; Surface tension; Rheology; Emulsion; Chemical engineering; Food science; Plant protein; Chromatography; Organic chemistry; Materials science","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":[0.0005113473,0.0004100517,0.0002841284,0.0002351289,0.0001728444,0.0005235102,0.0003160591,0.0003354443,0.002270354],"category_scores_gemma":[0.001679054,0.0002883017,0.0003209772,0.0003778475,0.0003709824,0.0006333222,0.0003403455,0.0006805336,0.0003971941],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002334802,"about_ca_system_score_gemma":0.0002294857,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001373424,"about_ca_topic_score_gemma":0.00126917,"domain_scores_codex":[0.9995214,0.0001317025,0.00006844516,0.00008605144,0.00009105414,0.0001014832],"domain_scores_gemma":[0.9985721,0.0007684161,0.000187681,0.00007166002,0.0002725413,0.0001274642],"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":[0.002423144,0.0002351253,0.002964533,0.0001478707,0.00007218288,0.0001631171,0.0002094777,0.0004247217,0.989467,0.00007820678,0.0001358735,0.003678733],"study_design_scores_gemma":[0.00002306287,0.000985167,0.02046401,0.00001504969,0.00007545477,0.0001231281,0.000184779,0.001166463,0.9761307,0.00004310758,0.0007645339,0.00002467242],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9966196,0.0007508006,0.0006009097,0.00008410124,0.00004091495,0.00002099641,0.000421432,0.00001653072,0.001444799],"genre_scores_gemma":[0.9978668,0.0002783162,0.0005385354,0.00005462802,0.000009886796,0.00001324782,0.0003659256,0.00001245171,0.00086028],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002270354,"threshold_uncertainty_score":0.007595062,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.2486609284212279,"score_gpt":0.3473543135908324,"score_spread":0.09869338516960441,"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."}}