{"id":"W2007691327","doi":"10.1021/jf048683f","title":"Interactions of High Methoxyl Pectin with Whey Proteins at Oil/Water Interfaces at Acid pH","year":2005,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Electrostatics and Colloid Interactions","field":"Chemistry","cited_by":41,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Pectin; Whey protein isolate; Flocculation; Chemistry; Emulsion; Oil droplet; Whey protein; Chemical engineering; Chromatography; Food science; Organic chemistry","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":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00005407868,0.0002065283,0.0003083318,0.00002242713,0.0001516048,0.00004722224,0.0001528272,0.00007990771,0.001089948],"category_scores_gemma":[0.00001958757,0.0001057826,0.0001275723,0.00006831487,0.00005940704,0.000249752,0.0000925374,0.0004007193,0.000003907946],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002280784,"about_ca_system_score_gemma":0.00002043815,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000009890985,"about_ca_topic_score_gemma":0.00009880443,"domain_scores_codex":[0.9989082,0.0000096608,0.0004698597,0.0001615834,0.0002327709,0.0002179471],"domain_scores_gemma":[0.9989632,0.0000341823,0.0004540596,0.0001118612,0.0003100159,0.0001266978],"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":[0.0001895157,0.0001475723,0.0001509106,0.000132532,0.0002989988,0.000002478291,0.0005248677,0.00004398281,0.9967752,0.000003937313,0.001082356,0.0006476859],"study_design_scores_gemma":[0.0006375416,0.0002172315,0.0003902417,0.0002056692,0.0001168552,0.001751428,0.0009469139,0.000004591217,0.9901534,0.00001552631,0.005384986,0.0001756316],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9931945,0.0003837135,0.000007604564,0.001383913,0.00004338101,0.00002269814,0.00002627769,0.00001310032,0.004924771],"genre_scores_gemma":[0.9810863,0.0001069861,0.001013753,0.00001778598,0.0003262875,0.000008654861,0.00001658331,0.00001129164,0.01741242],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01248765,"threshold_uncertainty_score":0.9998232,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.006155564630631108,"score_gpt":0.2088016256961741,"score_spread":0.202646061065543,"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."}}