{"id":"W2140232146","doi":"10.1111/j.1365-2621.2001.tb16082.x","title":"Rheological Properties of Milkfat and Butter","year":2001,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":206,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Manitoba; University of Guelph","funders":"","keywords":"Rheology; Thixotropy; Spreadability; Butterfat; Materials science; Extrusion; Softening; Rheometry; Texture (cosmology); Food science; Viscosity; Composite material; Chemistry; Milk fat; Computer science","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":[0.0003987683,0.00005287194,0.0001389691,0.00001577425,0.000100446,0.00003133592,0.0002846994,0.00003015107,0.00006166459],"category_scores_gemma":[0.0001050817,0.0000155121,0.00006280544,0.0004105081,0.0004531397,0.000197441,0.00005221769,0.00008539963,7.706917e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007008714,"about_ca_system_score_gemma":0.00001298401,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00000618371,"about_ca_topic_score_gemma":0.000009024982,"domain_scores_codex":[0.999265,0.00001421813,0.0002135882,0.0000949534,0.0002821387,0.0001301351],"domain_scores_gemma":[0.9995374,0.00002633806,0.0001563405,0.00002610886,0.0001673201,0.00008649112],"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":[0.00002631797,0.00003390232,0.006847642,0.000002346267,0.000006156049,0.000003418565,0.0000424398,0.000001814113,0.9872427,0.00003746693,0.00002877973,0.005727001],"study_design_scores_gemma":[0.000147162,0.001544573,0.06278493,0.00005665839,0.00002701588,0.0003521039,0.0006088204,0.00007199976,0.9320654,0.0007127491,0.00150543,0.0001231906],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9977177,0.0005503981,0.000002510448,0.001186044,0.00003087629,0.00001442639,7.984348e-7,0.000002545836,0.0004946344],"genre_scores_gemma":[0.9996085,0.00009853617,0.00007732218,0.00007055005,0.00007740837,2.054653e-7,7.433908e-8,1.250318e-7,0.00006727477],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.05593729,"threshold_uncertainty_score":0.1669612,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03294035811020914,"score_gpt":0.2081239776417502,"score_spread":0.175183619531541,"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."}}