{"id":"W2331759411","doi":"10.1021/cg4017273","title":"Crystallization Dynamics of Shear Worked Cocoa Butter","year":2014,"lang":"en","type":"article","venue":"Crystal Growth & Design","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":48,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Crystallization; Crystal (programming language); Tempering; Shear rate; Shear (geology); Mass transfer; Materials science; Chemistry; Crystal growth; Crystallography; Chemical engineering; Chemical physics; Food science; Rheology; Composite material; Chromatography; Organic chemistry","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":[0.0002442743,0.0001242439,0.0001902184,0.00001082633,0.00009608739,0.00003566995,0.0002080326,0.0001100607,0.0003380451],"category_scores_gemma":[0.00007383093,0.00005392896,0.0001082049,0.0003590832,0.0000803212,0.00008653398,0.00003631098,0.00007249328,0.000009663252],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001982701,"about_ca_system_score_gemma":0.000004490833,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003613959,"about_ca_topic_score_gemma":0.00002236651,"domain_scores_codex":[0.9990917,0.00009131933,0.0002261048,0.00021476,0.0001826474,0.0001934806],"domain_scores_gemma":[0.9994874,0.0001615083,0.0001046478,0.00006453849,0.0001048131,0.00007709643],"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":[0.00007937798,0.0001035218,0.002517075,0.00003261408,0.00003845794,0.000001616278,0.00005588416,0.0001436872,0.9868877,0.001436062,0.0009071172,0.007796921],"study_design_scores_gemma":[0.001923285,0.003154775,0.05679365,0.0003813303,0.0006153265,0.00003852994,0.00157024,0.1185241,0.7455915,0.04964498,0.01889203,0.002870332],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9074658,0.00006930179,0.08326726,0.001131267,0.00007649069,0.000247677,0.0000357293,0.0001270591,0.007579428],"genre_scores_gemma":[0.9984792,0.000008948156,0.0007282264,0.00009345634,0.000123525,0.000006662392,0.0001211611,0.000001332068,0.0004374803],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2412962,"threshold_uncertainty_score":0.3701357,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01463324773938045,"score_gpt":0.1928057273460213,"score_spread":0.1781724796066408,"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."}}