{"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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001401702,0.0003886468,0.0002859282,0.0001849868,0.0001032416,0.0002814096,0.0002413589,0.0002850583,0.0004699368],"category_scores_gemma":[0.0001495231,0.0001351985,0.0003412617,0.0001338813,0.00016681,0.0003961239,0.0002637407,0.0004095975,0.0001486589],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001587385,"about_ca_system_score_gemma":0.0001274216,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003636926,"about_ca_topic_score_gemma":0.0005104605,"domain_scores_codex":[0.9998963,0.000009892101,0.00000787204,0.00002696558,0.00004055537,0.00001841624],"domain_scores_gemma":[0.9999473,0.000008206618,0.0000177782,0.000006894004,0.000008747454,0.00001111751],"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":[0.0000398168,0.0000156723,0.00005335261,0.00003269467,0.000006960978,0.00002495988,0.000005883741,0.00004328619,0.9981861,0.00002065194,0.000008187032,0.001562482],"study_design_scores_gemma":[0.00001280785,0.000301917,0.002046287,0.000003258731,0.00001894074,0.000111049,0.000005956724,0.0004761243,0.9961392,0.00001321403,0.0008667359,0.000004422079],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9912829,0.001232201,0.006528595,0.00004983945,0.00002584949,0.00005479183,0.00007524514,0.0000886284,0.0006618473],"genre_scores_gemma":[0.9894345,0.0009357173,0.008056613,0.00004600349,0.00001765775,0.00003449244,0.0001304306,0.00004581566,0.001298727],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0004699368,"threshold_uncertainty_score":0.001572073,"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."}}