{"id":"W1995482331","doi":"10.1016/j.idairyj.2015.01.004","title":"Effect of heating whey proteins in the presence of milk fat globule membrane extract or phospholipids from buttermilk","year":2015,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":false,"ca_institutions":"Agriculture and Agri-Food Canada; Université Laval","funders":"Fonds Québécois de la Recherche sur la Nature et les Technologies","keywords":"Chemistry; Phospholipid; Chromatography; Whey protein; Globules of fat; Membrane; Reagent; Confocal; Biochemistry; Food science; Milk fat; Organic chemistry","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":[0.0002731783,0.0006111268,0.0003639495,0.0001564811,0.0002673785,0.000304328,0.0003016916,0.0004985326,0.003586824],"category_scores_gemma":[0.0005603475,0.0003383884,0.0004722564,0.0001702523,0.0007106186,0.0003572156,0.0002645161,0.0008498406,0.0003770251],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003405568,"about_ca_system_score_gemma":0.0004033635,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002819709,"about_ca_topic_score_gemma":0.002475825,"domain_scores_codex":[0.9998381,0.00003637253,0.00001519414,0.00002909905,0.00001682682,0.00006442517],"domain_scores_gemma":[0.9996295,0.0001814682,0.0000483533,0.00003300215,0.00004311296,0.00006453618],"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":[0.01128962,0.0002470665,0.0007896379,0.0001715445,0.00006017914,0.000148523,0.0001600249,0.0002384903,0.9854571,0.00008310678,0.0001045167,0.001250191],"study_design_scores_gemma":[0.000102512,0.001614182,0.006352676,0.000015874,0.00006152546,0.0000692564,0.00009134559,0.0003884585,0.9906908,0.00003566123,0.0005663434,0.00001137967],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.997962,0.000595725,0.0002769672,0.00007597756,0.00004734469,0.00002350826,0.0001767934,0.00001582173,0.0008258298],"genre_scores_gemma":[0.9973707,0.0003230245,0.0003598056,0.00006437745,0.00001749471,0.0000138129,0.0004223819,0.00001740544,0.001410994],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003586824,"threshold_uncertainty_score":0.01199913,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03842912576864698,"score_gpt":0.2879497788126981,"score_spread":0.2495206530440511,"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."}}