{"id":"W1998861775","doi":"10.1111/j.1750-3841.2006.00160.x","title":"Interactions between Whey Protein Isolate and Soy Protein Fractions at Oil–Water Interfaces: Effects of Heat and Concentration of Protein in the Aqueous Phase","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Soy protein; Whey protein isolate; Emulsion; Chemistry; Whey protein; Aqueous two-phase system; Aqueous solution; Chromatography; Adsorption; Food science; Viscosity; Soybean Proteins; Phase (matter); Oil droplet; Biochemistry; Organic chemistry; Materials science","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":[0.001092235,0.00012501,0.000270492,0.00006137876,0.0002248883,0.00009144628,0.0003343808,0.00005463413,0.000009289207],"category_scores_gemma":[0.0001380621,0.0000443387,0.00005017877,0.0003561266,0.0004138679,0.0006380081,0.00008348583,0.0002473097,8.278e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006680792,"about_ca_system_score_gemma":0.00003668801,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002892273,"about_ca_topic_score_gemma":0.0004593856,"domain_scores_codex":[0.998293,0.0002170955,0.0006199298,0.0001938523,0.0004445006,0.000231571],"domain_scores_gemma":[0.9991526,0.0001067847,0.0004148992,0.00007608798,0.0001849969,0.00006463662],"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":[0.00006076821,0.0001435421,0.000514712,0.00005389372,0.000007763296,0.000003212323,0.0004256634,0.000005636724,0.9934275,0.00006685743,0.00000380861,0.005286634],"study_design_scores_gemma":[0.0005057149,0.002734355,0.004068648,0.0004717893,0.00001276796,0.00006850155,0.0003001554,0.0000883178,0.9908122,0.0005581962,0.0002833819,0.0000959957],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9976432,0.0003678076,0.00003761557,0.0009797364,0.0000576743,0.0007695733,0.00001043064,0.000005425095,0.0001285559],"genre_scores_gemma":[0.9996632,0.000005491113,0.0001434952,0.000008783382,0.00009122032,0.00003701305,9.259428e-7,0.000001054632,0.00004886546],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.005190638,"threshold_uncertainty_score":0.180808,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01792391411631586,"score_gpt":0.2568821251141288,"score_spread":0.238958210997813,"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."}}