{"id":"W2072643110","doi":"10.1016/j.foodchem.2011.11.019","title":"Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study","year":2011,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":181,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Micelle; Chemistry; Casein; Curcumin; Fluorescence spectroscopy; Whey protein; Denaturation (fissile materials); Quenching (fluorescence); Fluorescence; Hydrophobic effect; Binding constant; Biophysics; Chromatography; Biochemistry; Binding site; Organic chemistry; Nuclear 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":[0.0002724533,0.0001176801,0.0001913724,0.000005227551,0.00008034298,0.000009595807,0.0005092489,0.00004837384,0.0001129476],"category_scores_gemma":[0.0000625226,0.0000441279,0.00006635193,0.0002444882,0.00006285601,0.00002534377,0.0001333719,0.0000978748,0.00000597584],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002235054,"about_ca_system_score_gemma":0.000008965769,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006331805,"about_ca_topic_score_gemma":0.00006290024,"domain_scores_codex":[0.9989929,0.0000399643,0.0003081689,0.0002290982,0.0002229851,0.0002068573],"domain_scores_gemma":[0.9995162,0.00006590189,0.0001723568,0.0001412319,0.00004343239,0.00006080265],"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":[0.00002665707,0.0001309684,0.004311903,0.0000307777,0.00002060591,0.000002072411,0.001334462,5.339184e-7,0.9935226,0.000002527619,0.00005291935,0.0005639741],"study_design_scores_gemma":[0.00008336759,0.0005870833,0.001131514,0.00007171128,0.000009324722,0.00000524853,0.00597911,0.000005439722,0.9919754,0.00001483502,0.00004470153,0.00009221108],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9979818,0.00008972497,0.000001967776,0.00004673163,0.00004666888,0.0003449412,0.00003366993,0.00001820899,0.001436276],"genre_scores_gemma":[0.9995886,9.331989e-7,0.0002292863,0.000008903725,0.00008272666,0.00002855947,0.000002841182,0.000001223921,0.0000569329],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.004644649,"threshold_uncertainty_score":0.1799484,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.04443978885007618,"score_gpt":0.2370607294281436,"score_spread":0.1926209405780674,"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."}}