{"id":"W2171021781","doi":"10.1039/c2fo30227f","title":"Fractionation of ethylcellulose oleogels during setting","year":2012,"lang":"en","type":"article","venue":"Food & Function","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":52,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Guelph","funders":"U.S. Food and Drug Administration; Ontario Ministry of Agriculture, Food and Rural Affairs; University of Guelph","keywords":"Fractionation; Polymer; Viscosity; Rheology; Chemical engineering; Castor oil; Component (thermodynamics); Chemistry; Homogeneous; Glycerol; Sorbitan; Chromatography; Materials science; Organic chemistry; Fatty acid ester; Fatty acid; Composite material; Thermodynamics","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":[0.0001292071,0.0000602822,0.00006954178,0.000008674522,0.0001171175,0.000008833617,0.00004189647,0.00006656734,0.0005153904],"category_scores_gemma":[0.00002802544,0.00002699354,0.00007293341,0.0002047464,0.00001184959,0.0002029209,0.00001564113,0.000066657,0.00002312134],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001555134,"about_ca_system_score_gemma":0.000001455451,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001820626,"about_ca_topic_score_gemma":0.00001333598,"domain_scores_codex":[0.9994875,0.00002128774,0.000132098,0.00009464053,0.0001340546,0.0001304802],"domain_scores_gemma":[0.9997393,0.00004345751,0.00009897742,0.00003006052,0.00004613286,0.00004202603],"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":[0.0001368282,0.00006431308,0.01819845,0.000008756016,0.00002970994,4.292082e-8,0.00004079237,0.00001147322,0.9678542,0.00004354882,0.00002590507,0.01358601],"study_design_scores_gemma":[0.0001178975,0.001021458,0.4943155,0.00001360063,0.00006343603,0.000003325783,0.0006132992,0.00003375349,0.4973601,0.0001489542,0.006160506,0.0001482191],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9977052,0.0001738382,0.00001599166,0.0001509897,0.0001355719,0.00003226288,0.00000786035,0.00003472276,0.001743626],"genre_scores_gemma":[0.9993399,0.000006071341,0.00002158357,0.00002377381,0.0004469299,0.000004662892,0.0000740668,4.566546e-7,0.00008259707],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.476117,"threshold_uncertainty_score":0.5643163,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01023049858672133,"score_gpt":0.1813639201728363,"score_spread":0.171133421586115,"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."}}