{"id":"W1995652450","doi":"10.1007/s11483-013-9323-2","title":"The Effect of pH and NaCl Levels on the Physicochemical and Emulsifying Properties of a Cruciferin Protein Isolate","year":2013,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":91,"is_retracted":false,"has_abstract":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"Saskatchewan Canola Development Commission; Ministry of Agriculture - Saskatchewan","keywords":"Chemistry; Solubility; Ionic strength; Surface tension; Sodium; Chromatography; Surface charge; Protein isolate; Nuclear chemistry; Aqueous solution; 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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001438634,0.0001339537,0.0001994374,0.000003366552,0.000160436,0.00005241531,0.0002087611,0.00005191376,0.000002429621],"category_scores_gemma":[0.00006075527,0.00003215768,0.0000548332,0.0001126989,0.0002671963,0.00006601105,0.0001288151,0.0001070574,0.000004524584],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000005465832,"about_ca_system_score_gemma":0.000002502356,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000104185,"about_ca_topic_score_gemma":0.000007408022,"domain_scores_codex":[0.9991903,0.0001304382,0.0001798869,0.0001670974,0.0001720073,0.000160264],"domain_scores_gemma":[0.9995038,0.0001880237,0.000135145,0.00009733695,0.00004660137,0.00002911124],"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":[0.0000376956,0.00001553855,0.00009608628,0.00005288233,0.00002344363,3.280334e-8,0.00007772533,1.420977e-7,0.9812165,0.0003026903,0.000009194149,0.01816806],"study_design_scores_gemma":[0.00009695757,0.001837668,0.003498161,0.0001605396,0.000006427542,7.342859e-7,0.0001326801,0.00006356802,0.9933442,0.0007199305,0.00005441117,0.00008467554],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9980589,0.0003690094,4.15992e-7,0.0004560505,0.00002362827,0.0009932168,0.0000112799,0.00001461003,0.00007293947],"genre_scores_gemma":[0.9997169,0.000006511553,0.000004787475,0.00001490441,0.00008405736,0.0001418231,4.983192e-7,0.000001476924,0.00002899187],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01808338,"threshold_uncertainty_score":0.1311352,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02847684750059055,"score_gpt":0.1981651967650406,"score_spread":0.1696883492644501,"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."}}