{"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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000197564,0.0004774152,0.0002548625,0.0002605988,0.0002178036,0.0002803248,0.0003067749,0.0002456293,0.001188226],"category_scores_gemma":[0.0002804959,0.000146304,0.0003263838,0.0002546403,0.0002092132,0.0003413967,0.0002849267,0.0007394704,0.000348764],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002574697,"about_ca_system_score_gemma":0.000181927,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006191207,"about_ca_topic_score_gemma":0.0008834965,"domain_scores_codex":[0.9998065,0.00001652861,0.0000183803,0.00004936794,0.00005812856,0.00005115577],"domain_scores_gemma":[0.9998463,0.00003557806,0.00004386719,0.0000205553,0.00002900155,0.00002470986],"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":[0.00002135735,0.000006574047,0.00004668525,0.00002420122,0.000002381966,0.00003064001,0.00002672403,0.00004119459,0.9989838,0.00002456365,0.00001371315,0.0007781473],"study_design_scores_gemma":[0.000002697201,0.00004050777,0.0005798677,0.000004429393,0.000004142737,0.00002523413,0.000007693231,0.0001596026,0.9984027,0.00001079919,0.000758902,0.000003403792],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9857759,0.001389053,0.008622991,0.00006777548,0.00007094063,0.0001128422,0.0003493505,0.0002255396,0.003385605],"genre_scores_gemma":[0.9833455,0.001074034,0.009888581,0.00009928409,0.00002204341,0.0001188495,0.0008034637,0.0001731552,0.004475174],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001188226,"threshold_uncertainty_score":0.003974974,"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."}}