{"id":"W2608603939","doi":"10.3168/jds.2016-12473","title":"Effect of denatured whey protein concentrate and its fractions on cheese composition and rheological properties","year":2017,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":true,"ca_institutions":"Agropur cooperative; Agriculture and Agri-Food Canada; Hôtel-Dieu de Québec; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rheology; Whey protein; Food science; Chemistry; Rheometry; Moisture; Casein; Composition (language); Materials science; Organic chemistry; Composite material","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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003293617,0.0005108256,0.0005337987,0.0002758884,0.0001509042,0.0005362432,0.0002168538,0.0002782821,0.0006139711],"category_scores_gemma":[0.0005573741,0.0001897511,0.0002880828,0.0002141932,0.0002286261,0.0002690312,0.0002976529,0.0005420104,0.0001433708],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000275387,"about_ca_system_score_gemma":0.0002621751,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001404775,"about_ca_topic_score_gemma":0.001351379,"domain_scores_codex":[0.9996967,0.00005865949,0.00003498044,0.00007303509,0.00007924603,0.00005731769],"domain_scores_gemma":[0.9997159,0.00008256843,0.00007219254,0.00002210153,0.00005045459,0.00005683174],"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":[0.0008540227,0.0000749922,0.0007593348,0.00007144459,0.00003980254,0.00005164914,0.00002100044,0.00009084134,0.9964458,0.00001122783,0.00001606581,0.001563714],"study_design_scores_gemma":[0.00001757726,0.000567238,0.01747832,0.00001130818,0.00008430515,0.00006761072,0.00004193228,0.000367923,0.9805309,0.00001308668,0.0008125587,0.000007393402],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9974367,0.001568608,0.0004385097,0.00003502173,0.00001451324,0.00002163602,0.0001109908,0.00001429773,0.0003598413],"genre_scores_gemma":[0.9963902,0.001011567,0.001396052,0.00009841254,0.0000127561,0.00002619048,0.0002719863,0.0000417048,0.0007511189],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001404775,"threshold_uncertainty_score":0.002793193,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03110245081436922,"score_gpt":0.2702765199932795,"score_spread":0.2391740691789102,"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."}}