{"id":"W2961037392","doi":"10.1021/acsomega.8b03360","title":"Salt and pH-Induced Attractive Interactions on the Rheology of Food Protein-Stabilized Nanoemulsions","year":2019,"lang":"en","type":"article","venue":"ACS Omega","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation","keywords":"Isoelectric point; Salt (chemistry); Chemistry; Rheology; Steric effects; Whey protein isolate; Chemical engineering; Soy protein; Sodium; Oil droplet; Chromatography; Whey protein; Emulsion; Organic chemistry; Materials science; Food science","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":[0.0002275649,0.0001116471,0.000193505,0.00001472436,0.0001546107,0.00001986985,0.0002328065,0.00008089469,0.000104957],"category_scores_gemma":[0.0001690186,0.00003515407,0.00005660705,0.0001797429,0.00006874604,0.00009935514,0.0001009919,0.0001969484,0.00008355574],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002123853,"about_ca_system_score_gemma":0.000007961756,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00014322,"about_ca_topic_score_gemma":0.0003021015,"domain_scores_codex":[0.9990402,0.0001910756,0.0002023893,0.0002391507,0.0001501374,0.0001769883],"domain_scores_gemma":[0.9989231,0.000677063,0.0001543523,0.0001311574,0.00007257106,0.0000418226],"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":[0.00004658234,0.00007426635,0.0005742294,0.000005136953,0.00002456944,2.66307e-7,0.0001348876,2.97156e-7,0.9846362,0.01081725,0.00004179006,0.003644527],"study_design_scores_gemma":[0.0004308235,0.00318832,0.0295907,0.0001263246,0.0000142893,0.00001677303,0.001599209,0.00002961941,0.9545534,0.002607066,0.007587209,0.0002563262],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9929242,0.00005038233,6.44608e-7,0.002574116,0.0001932015,0.001045711,0.00002549435,0.00003017293,0.003156147],"genre_scores_gemma":[0.9989358,0.000004066369,0.00001098256,0.0001105029,0.00005928128,0.0001187744,0.000004442857,0.000001228061,0.0007549515],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03008286,"threshold_uncertainty_score":0.1433541,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03994479467564203,"score_gpt":0.2458329656125623,"score_spread":0.2058881709369202,"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."}}