{"id":"W4313888454","doi":"10.1111/ijfs.16295","title":"Effect of plasma‐activated water treatment on physicochemical and functional properties of whey protein isolate","year":2023,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Plasma Applications and Diagnostics","field":"Medicine","cited_by":13,"is_retracted":false,"has_abstract":true,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; Indian Council of Agricultural Research","keywords":"Chemistry; Whey protein isolate; Whey protein; Thermal stability; Protein isolate; Fourier transform infrared spectroscopy; Thermal treatment; Food science; Reactive oxygen species; Chromatography; Chemical engineering; Biochemistry; Organic chemistry; Materials 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":[0.0002134721,0.00007804494,0.0002024464,0.000796625,0.00003098043,0.000007405229,0.0001563766,0.00005820769,0.000005436391],"category_scores_gemma":[0.0002806943,0.00004425871,0.00004797501,0.000369097,0.0004936528,0.00009512157,0.00005643054,0.0001109629,0.000005847841],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000860862,"about_ca_system_score_gemma":0.0001085938,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00000243967,"about_ca_topic_score_gemma":3.525383e-7,"domain_scores_codex":[0.9991128,0.000009452994,0.0002598466,0.0001183839,0.000384076,0.000115382],"domain_scores_gemma":[0.9992279,0.00004929921,0.0001560834,0.00009452153,0.0004315376,0.00004067986],"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":[0.0006050742,0.0001672664,0.0002713635,0.00001291664,0.00008091618,0.000008177321,0.00004755773,0.00006407672,0.9941723,0.0009514879,0.00001385658,0.003604989],"study_design_scores_gemma":[0.001200552,0.00465612,0.00021781,0.0001606135,0.00002694911,0.0001585657,0.00003475221,0.0003282075,0.9925865,0.0004601669,0.0001340348,0.00003574339],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9970752,0.00002087315,0.00003458215,0.002517598,0.0000879559,0.0001690827,0.000006147026,0.0000182927,0.00007026474],"genre_scores_gemma":[0.9998005,0.00002225624,0.00007775188,0.00001237228,0.00003222423,0.00001731728,0.000001852399,0.000004369446,0.0000313327],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.004488853,"threshold_uncertainty_score":0.1818884,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01745073213085379,"score_gpt":0.2736426900759475,"score_spread":0.2561919579450937,"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."}}