{"id":"W2058346016","doi":"10.1021/la060149+","title":"Gelation of Native β-Lactoglobulin Induced by Electrostatic Attractive Interaction with Xanthan Gum","year":2006,"lang":"en","type":"article","venue":"Langmuir","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":73,"is_retracted":false,"has_abstract":true,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Novalait","keywords":"Chemistry; Biopolymer; Aqueous solution; Xanthan gum; Chemical engineering; Polysaccharide; Kinetics; Molecule; Electrostatics; Stoichiometry; Electrophoresis; Chromatography; Organic chemistry; Polymer; Rheology; Materials science; Physical 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":[0.00009265053,0.00009032576,0.0001288984,0.0000115576,0.0000734757,0.00001860431,0.0000835203,0.00006244493,0.00006068537],"category_scores_gemma":[0.00001409781,0.00003391174,0.00002758683,0.0001982044,0.00002309819,0.0001565326,0.00001170247,0.0001012327,0.00001670711],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000512715,"about_ca_system_score_gemma":0.000004271515,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002007089,"about_ca_topic_score_gemma":0.0009348768,"domain_scores_codex":[0.9992934,0.00007635912,0.0001634895,0.0001543358,0.0001759407,0.0001364694],"domain_scores_gemma":[0.9995874,0.0000951745,0.0001971475,0.00003008572,0.00007239679,0.00001782856],"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":[0.00006975981,0.00007830566,0.003023493,0.000005501595,0.00001448229,8.803414e-7,0.0001502018,0.000002463322,0.9926119,0.0002280234,0.0004841044,0.003330864],"study_design_scores_gemma":[0.0002910656,0.001089309,0.2712081,0.00005231324,0.00001612407,0.00001030441,0.0008587083,0.0001011624,0.7222401,0.0004954119,0.003405694,0.0002316071],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9948604,0.00003754329,0.00003579631,0.0002994192,0.0000393915,0.0002338837,0.00003759147,0.00003820268,0.004417736],"genre_scores_gemma":[0.9995188,7.369399e-7,0.00003184753,0.00002277305,0.00009565649,0.00002074129,0.0001266041,0.000001047435,0.0001817738],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2703718,"threshold_uncertainty_score":0.3034132,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01444211397536751,"score_gpt":0.2224030989292563,"score_spread":0.2079609849538888,"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."}}