{"id":"W2081698514","doi":"10.1021/jf049893v","title":"Rheological Behavior of WPI Dispersion as a Function of pH and Protein Concentration","year":2004,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"ca_institutions":"Université Laval","funders":"","keywords":"Rheology; Shear thinning; Whey protein isolate; Chemistry; Viscosity; Shear rate; Apparent viscosity; Viscometer; Dispersion (optics); Consistency index; Whey protein; Chromatography; Newtonian fluid; Relative viscosity; Viscosity index; Chemical engineering; Thermodynamics; Materials science; Composite material; Scanning electron microscope","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":[0.00004109427,0.0000663805,0.0001282534,0.000003267869,0.00005550354,0.00001252219,0.00005475642,0.00006503487,0.00003708772],"category_scores_gemma":[0.000009613374,0.00002243542,0.00005529134,0.0001079137,0.00007035722,0.00008962918,0.00001958334,0.0000801007,2.590123e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000009947172,"about_ca_system_score_gemma":0.000005715567,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000005509402,"about_ca_topic_score_gemma":0.000001388321,"domain_scores_codex":[0.999501,0.000007028591,0.0002339692,0.00007574169,0.0001178374,0.00006437835],"domain_scores_gemma":[0.9995272,0.00001267273,0.0002549724,0.0000145013,0.0001199581,0.00007069121],"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":[0.00002661452,0.0001110973,0.0006953644,0.00001192892,0.000009402709,3.09771e-7,0.00002347303,0.000001891466,0.9962154,0.0003216244,0.000007199765,0.002575681],"study_design_scores_gemma":[0.0002995814,0.0006844895,0.2728661,0.00007211775,0.00003727351,0.000113423,0.0004728064,5.975763e-7,0.7248586,0.0004798289,0.00005191498,0.00006321546],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9986997,0.0003381845,0.000003897765,0.0007391478,0.00001145375,0.0000800308,0.0000108621,0.000004431132,0.0001123298],"genre_scores_gemma":[0.9997349,0.00006743849,0.00006784635,0.0000125534,0.00006846817,0.000003642723,0.000009334489,2.318816e-7,0.00003552956],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2721708,"threshold_uncertainty_score":0.09148899,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01068494474695524,"score_gpt":0.2005694782230992,"score_spread":0.189884533476144,"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."}}