{"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000423864,0.00007717788,0.0001063174,0.0001087933,0.0001810588,0.0001091248,0.0001971116,0.00008157398,0.00001149837],"category_scores_gemma":[0.00003759776,0.00003719022,0.00002173918,0.001389246,0.0002850195,0.0005033248,0.00004938922,0.00006704278,0.000004677961],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004556951,"about_ca_system_score_gemma":0.00001895065,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002241767,"about_ca_topic_score_gemma":0.00001337838,"domain_scores_codex":[0.9990244,0.00002920972,0.0002053426,0.0003211219,0.0002550272,0.0001649001],"domain_scores_gemma":[0.9996948,0.00001075638,0.00007863432,0.00006240897,0.0001134334,0.00004002915],"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":[0.000004494676,0.00003526873,0.00004924979,0.0000754104,0.000001761388,3.527888e-7,0.0000466651,1.432649e-7,0.9788631,0.003087722,6.010538e-7,0.01783527],"study_design_scores_gemma":[0.00005007414,0.0004478642,0.001685645,0.0003327237,0.000004552761,0.00001783787,0.0001425687,0.001038324,0.993265,0.001876489,0.001045622,0.00009323716],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.997496,0.000351623,0.0001257442,0.001076707,0.0001153084,0.0006422204,0.00003090307,0.000117359,0.00004412497],"genre_scores_gemma":[0.9994653,0.00002211522,0.000302319,0.000006448151,0.0001051299,0.00006664147,0.00002080277,8.894879e-7,0.00001032465],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01774204,"threshold_uncertainty_score":0.1516573,"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."}}