{"id":"W2171674022","doi":"10.1016/j.foodchem.2013.04.038","title":"Food proteins: A review on their emulsifying properties using a structure–function approach","year":2013,"lang":"en","type":"review","venue":"Food Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":865,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Saskatchewan","funders":"Canadian Dairy Commission","keywords":"Emulsion; Amphiphile; Chemistry; Food protein; Surface tension; Chemical engineering; Interface (matter); Solvent; Materials science; Nanotechnology; Biochemical engineering; Food science; Organic chemistry; Molecule; Polymer; Physics; Thermodynamics","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.1677071696863894,"score_gpt":0.2639280831984849,"score_spread":0.09622091351209555,"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."}}