{"id":"W4229835574","doi":"10.1016/j.cocis.2003.08.012","title":"Influence of thermal processing on the properties of dairy colloids","year":2003,"lang":"en","type":"article","venue":"Current Opinion in Colloid & Interface Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Whey protein; Chemistry; Denaturation (fissile materials); Chemical engineering; Colloid; Food science; Thermal; Thermodynamics; Physical chemistry; Physics; Nuclear chemistry","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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001526273,0.0001444457,0.0002039956,0.00004695186,0.0002029231,0.0000557795,0.0009970359,0.00004222294,0.00002405625],"category_scores_gemma":[0.0006228029,0.00004927477,0.0000481593,0.001380167,0.0009315997,0.0002850222,0.0001378868,0.0001847139,0.000008056747],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00007226414,"about_ca_system_score_gemma":0.000134869,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00004700771,"about_ca_topic_score_gemma":0.00001066844,"domain_scores_codex":[0.9980837,0.0001691903,0.0004652159,0.0003461068,0.0006358457,0.0002999676],"domain_scores_gemma":[0.9991527,0.0001028513,0.0002883194,0.0001468869,0.000259242,0.00005003909],"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":[0.00002903033,0.0001198136,0.003989262,0.00007569885,0.000001388464,1.847908e-8,0.0005402868,0.001031674,0.9896543,0.0008680646,0.0000293283,0.00366111],"study_design_scores_gemma":[0.0001299116,0.0003828699,0.01518988,0.001819939,0.000001409733,0.000002138055,0.001097566,0.0002683776,0.9777436,0.00009318574,0.003106637,0.0001644717],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9963012,0.001538335,0.00000322709,0.0001794867,0.0006837829,0.0005848568,0.000007108313,0.00001638837,0.0006855746],"genre_scores_gemma":[0.9998263,0.00003139866,0.00001281251,0.00001072911,0.00003179963,0.00005900778,2.555211e-7,9.827884e-7,0.00002679089],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01191071,"threshold_uncertainty_score":0.3432518,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.08030660601242245,"score_gpt":0.3046403288434095,"score_spread":0.224333722830987,"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."}}