{"id":"W4404553303","doi":"10.1002/fsn3.4511","title":"Purification and Characterization of Pinto Bean Protein Using Membrane Technology","year":2024,"lang":"en","type":"article","venue":"Food Science & Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Toronto","funders":"","keywords":"Diafiltration; Soy protein; Chemistry; Solubility; Isoelectric point; Chromatography; Extraction (chemistry); Ultrafiltration (renal); Protein purification; Pea protein; Food science; Plant protein; Pinto bean; Residue (chemistry); Whey protein; Legume; Raw material; Biochemistry; Membrane; Microfiltration; Botany; Biology; Phaseolus","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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002767634,0.0006463373,0.0003616278,0.0004448027,0.0002611353,0.000333432,0.0002623741,0.0003861935,0.0003445407],"category_scores_gemma":[0.0002277782,0.0001282943,0.000458646,0.0005666988,0.0001785913,0.0003387842,0.0002770284,0.0003532394,0.0003898541],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002496987,"about_ca_system_score_gemma":0.0002404546,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001867138,"about_ca_topic_score_gemma":0.001287873,"domain_scores_codex":[0.9998403,0.00002314823,0.00001538258,0.00004056729,0.00004384137,0.00003674076],"domain_scores_gemma":[0.9999403,0.000009141111,0.00001525555,0.00000488946,0.00001730362,0.0000132025],"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":[0.00001860896,0.000008409399,0.0001203388,0.00003426752,0.000003405993,0.00004246144,0.00001482072,0.00004029961,0.9988444,0.00002313872,0.000008311847,0.0008415163],"study_design_scores_gemma":[0.000008502934,0.000220214,0.008835824,0.00001622994,0.00002644395,0.0006385262,0.00007786307,0.001865615,0.9830284,0.0000678066,0.005199066,0.00001540961],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.947039,0.003771854,0.04591351,0.0002351473,0.00004347942,0.0001851166,0.0009564493,0.0001788226,0.001676591],"genre_scores_gemma":[0.9383802,0.004497706,0.04766214,0.0001796147,0.00002647166,0.0002087298,0.004722458,0.00007430436,0.004248275],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001867138,"threshold_uncertainty_score":0.003712475,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02812890399957598,"score_gpt":0.2409342753111077,"score_spread":0.2128053713115317,"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."}}