{"id":"W2002137765","doi":"10.1007/s11483-008-9061-z","title":"Influence of the Dispersed Particulate in Chocolate on Cocoa Butter Microstructure and Fat Crystal Growth during Storage","year":2008,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":38,"is_retracted":false,"has_abstract":false,"ca_institutions":"Toronto Metropolitan University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Crystallization; Materials science; Particulates; Chemical engineering; Crystal (programming language); Amorphous solid; Microstructure; Dark chocolate; Crystal growth; Isothermal process; Food science; Chemistry; Composite material; Crystallography; Organic chemistry","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":{"n_in":0,"stratum":"aff_core","weight":5595.2375,"opus":{"tier":"OUT","genre":"empirical","about_ca":false,"confidence":"high","reason":"Food science on particulate effects on cocoa butter microstructure and fat crystal growth; the object is a food material."},"gpt":{"tier":"OUT","genre":"empirical","about_ca":false,"confidence":"high","reason":"The study investigates chocolate microstructure and fat crystal growth, not research practice."},"grok":{"tier":"OUT","genre":"empirical","about_ca":false,"confidence":"medium","reason":"Title indicates food science on chocolate microstructure; not research-as-object."}}}