{"id":"W2801705720","doi":"10.1016/j.ifset.2018.04.006","title":"Milk-clotting activity of high pressure processed coagulants: Evaluation at different pH and temperatures and pH influence on the stability","year":2018,"lang":"en","type":"article","venue":"Innovative Food Science & Emerging Technologies","topic":"Enzyme Production and Characterization","field":"Biochemistry, Genetics and Molecular Biology","cited_by":11,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of British Columbia","funders":"Fundação de Amparo à Pesquisa do Estado de São Paulo","keywords":"Rennet; Chemistry; Clotting time; Chymosin; Pepsin; Enzyme; Food science; Hydrolysis; Coagulation; Chromatography; Pascalization; Biochemistry; High pressure; Casein","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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003335604,0.0003383581,0.0001851608,0.0001996994,0.0001360956,0.0002894077,0.0001850235,0.0003141608,0.0007633516],"category_scores_gemma":[0.0007036843,0.0001542435,0.0003144733,0.0002854124,0.0001754512,0.0003001787,0.0001482772,0.0004624845,0.0001695916],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001594226,"about_ca_system_score_gemma":0.0001725709,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000435252,"about_ca_topic_score_gemma":0.0003422724,"domain_scores_codex":[0.9998216,0.00003286036,0.00001806072,0.00003649618,0.00006047486,0.00003049911],"domain_scores_gemma":[0.9997254,0.00007060695,0.00007739184,0.00001804961,0.00007569711,0.00003289552],"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":[0.0008318208,0.00005198773,0.0008854956,0.00006086978,0.00002101055,0.00006119749,0.0000461499,0.0001513649,0.9946767,0.00004134571,0.00003038253,0.003141703],"study_design_scores_gemma":[0.00001326799,0.0004443873,0.004065583,0.000004702985,0.0000322982,0.00009450252,0.00001655327,0.0005305526,0.9944648,0.00001325409,0.0003147246,0.00000536901],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9965869,0.001573181,0.001333049,0.00003304698,0.0000150345,0.000009960161,0.0001004725,0.00001415635,0.0003342191],"genre_scores_gemma":[0.9971765,0.0006888382,0.001215225,0.00002174917,0.00001013419,0.00001211639,0.0002065386,0.00001100901,0.0006579547],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0007633516,"threshold_uncertainty_score":0.002553701,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02440397541812189,"score_gpt":0.2863457944516004,"score_spread":0.2619418190334785,"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."}}