{"id":"W2803932409","doi":"10.1016/j.foodhyd.2018.05.038","title":"Studying a chaperone-like effect of beta-casein on pressure-induced aggregation of beta-lactoglobulin in the presence of alpha-lactalbumin","year":2018,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Casein; Lactalbumin; Whey protein; Turbidity; Hydrostatic pressure; Alpha-lactalbumin; Protein aggregation; Beta-lactoglobulin; Chaperone (clinical); Fractionation; Syneresis; Whey protein isolate; Chromatography; Milk protein; Globular protein; Biophysics; Food science; Crystallography; Biochemistry","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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001632438,0.0002468915,0.0005914962,0.00005676084,0.0001045548,0.00001980245,0.0008146931,0.0001777088,0.00004379197],"category_scores_gemma":[0.0002182415,0.00009288465,0.0001708917,0.0007296732,0.0001818391,0.0001474224,0.0001329519,0.0001844669,0.000009591916],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002496858,"about_ca_system_score_gemma":0.00001765959,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0005399939,"about_ca_topic_score_gemma":0.0006828373,"domain_scores_codex":[0.9971097,0.0007389579,0.0006962923,0.0003939199,0.0007470151,0.0003141099],"domain_scores_gemma":[0.998207,0.0007953821,0.0005654827,0.0002716948,0.000108914,0.00005146944],"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":[0.0004651487,0.0004015579,0.006465217,0.0001548652,0.0001104758,0.000001847434,0.001898252,0.00002419872,0.9780859,0.0001766718,0.00006495997,0.01215088],"study_design_scores_gemma":[0.000786545,0.01838241,0.0245993,0.0003468809,0.00006446585,0.000004430131,0.0003668686,0.0002605155,0.9540927,0.00005432135,0.0008413426,0.0002001635],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9956012,0.0002075495,0.000002151711,0.0001513709,0.0001524786,0.002501704,0.00005765297,0.00002199934,0.001303892],"genre_scores_gemma":[0.9994815,0.000003308073,0.00001701419,0.0000241472,0.0001632711,0.0002388099,0.000009684433,0.000002993958,0.0000592746],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.02399317,"threshold_uncertainty_score":0.3787726,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0366096504169408,"score_gpt":0.2638364333503705,"score_spread":0.2272267829334297,"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."}}