{"id":"W2029288915","doi":"10.1021/jf025650w","title":"Effects of Type of Added Salt and Ionic Strength on Physicochemical and Functional Properties of Casein Isolates Produced by Electroacidification","year":2002,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":7,"is_retracted":false,"has_abstract":true,"ca_institutions":"Hydro-Québec; Université Laval","funders":"","keywords":"Divalent; Chemistry; Ionic strength; Salt (chemistry); Electrodialysis; Casein; Magnesium; Precipitation; Ionic bonding; Food science; Inorganic chemistry; Membrane; Biochemistry; Ion; Organic chemistry; Aqueous solution","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":[0.00004901136,0.00008676764,0.0001635077,0.000009597937,0.00001783192,0.000004602626,0.00003286847,0.00007901666,0.000003098875],"category_scores_gemma":[0.0001020095,0.00005451649,0.00003396229,0.00005183675,0.00006708913,0.000007824057,0.00001693119,0.00008387673,2.368613e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000006054009,"about_ca_system_score_gemma":0.00001030307,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000001096957,"about_ca_topic_score_gemma":8.045136e-8,"domain_scores_codex":[0.9995281,0.00002209844,0.0002155384,0.0001051353,0.00006885387,0.00006031436],"domain_scores_gemma":[0.999406,0.0000181725,0.0002970752,0.0000461969,0.0001978975,0.00003459377],"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":[0.0001294214,0.0001255715,0.00005166978,0.0002771012,0.00007706777,5.086559e-8,0.0000420429,0.000002279441,0.9984192,0.000002747707,0.0005475596,0.0003252676],"study_design_scores_gemma":[0.0004313496,0.0006380291,0.00162656,0.00007728488,0.00003686166,0.00004297062,0.00005122105,0.000005530203,0.9969946,0.000004675869,0.00002689029,0.0000640857],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9961146,0.003722212,0.000004499768,0.0000726332,0.00001317739,0.00005256906,0.000006091794,0.000001010167,0.00001327367],"genre_scores_gemma":[0.9991951,0.0005303739,0.0001158641,0.000006080031,0.00007616462,9.922185e-7,0.0000106151,0.000003357275,0.00006144727],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003191838,"threshold_uncertainty_score":0.2223118,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01332621020821157,"score_gpt":0.2093651403515045,"score_spread":0.1960389301432929,"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."}}