{"id":"W1986117705","doi":"10.1007/s11483-012-9275-y","title":"Heating of Milk Before or After Homogenization Changes its Coagulation Behaviour During Acidification","year":2012,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Homogenization (climate); Globules of fat; Rheology; Chemistry; Whey protein; Food science; Coagulation; Chemical engineering; Milk fat; Chromatography; Materials science; Biology; Composite material","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":[0.0001787823,0.0003143271,0.000276894,0.0001263204,0.0001849566,0.0003199641,0.0002304289,0.0004019515,0.002185291],"category_scores_gemma":[0.0005271713,0.0001728448,0.000276298,0.0001629153,0.0003933192,0.000311347,0.000207456,0.0005834581,0.0003825974],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002611609,"about_ca_system_score_gemma":0.0001682828,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0005755989,"about_ca_topic_score_gemma":0.0004046039,"domain_scores_codex":[0.9998351,0.00002511192,0.000007701661,0.00003855303,0.00002027355,0.00007321104],"domain_scores_gemma":[0.9998152,0.00007877301,0.00003550943,0.00002108922,0.00002275006,0.00002666141],"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":[0.001497759,0.00003018501,0.0007362848,0.0000353669,0.00001599984,0.00005243175,0.0000641226,0.00006358453,0.9958895,0.00004777222,0.00005478799,0.001512106],"study_design_scores_gemma":[0.00002104658,0.000308559,0.01088618,0.000006532586,0.00002325593,0.00008156008,0.00005536945,0.0004775419,0.9873771,0.00005016674,0.0007043898,0.000008187223],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9973679,0.0006564763,0.000890004,0.00008900193,0.00002623416,0.00001176849,0.0001240396,0.00002352741,0.0008110371],"genre_scores_gemma":[0.9979092,0.0002445872,0.0004037277,0.00005640773,0.00001653153,0.00001433003,0.0002703755,0.00002424998,0.001060413],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002185291,"threshold_uncertainty_score":0.00731051,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03629344551589581,"score_gpt":0.2321912822304417,"score_spread":0.1958978367145459,"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."}}