{"id":"W3010594563","doi":"10.3390/molecules25051184","title":"Combination of High Hydrostatic Pressure and Ultrafiltration to Generate a New Emulsifying Ingredient from Egg Yolk","year":2020,"lang":"en","type":"article","venue":"Molecules","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Manitoba; University of Alberta; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Phosvitin; Creaming; Chromatography; Chemistry; Granule (geology); Emulsion; Hydrostatic pressure; Ingredient; Ultrafiltration (renal); Flocculation; Diafiltration; Membrane; Microfiltration; Biochemistry; 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":[0.00004969565,0.00007978178,0.0001276782,0.00000636406,0.00005305836,0.00004445013,0.000103501,0.00004224119,0.00002589555],"category_scores_gemma":[0.00007912063,0.00003684464,0.00002009058,0.0001286984,0.0000144027,0.00006094965,0.00004097083,0.00004125819,0.000007272661],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00000474892,"about_ca_system_score_gemma":0.000004307617,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001284536,"about_ca_topic_score_gemma":0.000102687,"domain_scores_codex":[0.9993141,0.00005942745,0.0001700487,0.0002026527,0.0001593404,0.00009446903],"domain_scores_gemma":[0.9997157,0.00003993462,0.00007807165,0.00003252867,0.00003408854,0.00009970544],"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":[0.00001890118,0.00001513413,0.0007630796,0.00001160177,0.00001457301,0.000001188202,0.0008265321,0.0001893649,0.9843988,0.0003063478,0.0002235711,0.01323084],"study_design_scores_gemma":[0.0004872401,0.001145327,0.09870976,0.00009902441,0.0000506149,0.000001678907,0.000439568,0.006088341,0.8877192,0.002130359,0.002823679,0.0003051857],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9957178,0.0003906817,0.0004792674,0.002924872,0.00005612679,0.0002830991,0.00005296607,0.00003312902,0.00006205758],"genre_scores_gemma":[0.9988365,0.000006721568,0.0006247807,0.0003334866,0.0001068611,0.00001070576,0.00005473243,9.227356e-7,0.00002531958],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.09794668,"threshold_uncertainty_score":0.1941842,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02565793944430261,"score_gpt":0.2076399543573563,"score_spread":0.1819820149130537,"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."}}