{"id":"W2391135432","doi":"10.1016/j.foodres.2016.05.010","title":"Crystallization and rheology of palm oil in the presence of sugar","year":2016,"lang":"en","type":"article","venue":"Food Research International","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":false,"ca_institutions":"Toronto Metropolitan University","funders":"Natural Sciences and Engineering Research Council of Canada; Ryerson University","keywords":"Rheology; Sugar; Palm stearin; Food science; Palm oil; Crystallization; Context (archaeology); Palm; Materials science; Chemistry; Chemical engineering; Composite material; Organic chemistry; Biology","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":[0.0002543869,0.0002307609,0.0002679351,0.0002285147,0.0003614769,0.0004729818,0.0002724862,0.0001669693,0.001676198],"category_scores_gemma":[0.0009829093,0.0001400337,0.0002136593,0.0004167443,0.0005847026,0.0004060951,0.0002030954,0.0007258418,0.0002212075],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003855851,"about_ca_system_score_gemma":0.00051632,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00795473,"about_ca_topic_score_gemma":0.005317274,"domain_scores_codex":[0.999773,0.00003224858,0.00001651197,0.00004083143,0.00006460148,0.00007276131],"domain_scores_gemma":[0.9996932,0.0001345949,0.00004325714,0.0000311876,0.00005562829,0.0000421907],"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":[0.001670609,0.0001173712,0.002751624,0.0001060453,0.00003223485,0.0003309027,0.0004266827,0.001555549,0.9892843,0.0003607398,0.0002462228,0.003117728],"study_design_scores_gemma":[0.00003223223,0.0001959283,0.006739799,0.00001081532,0.00001845617,0.00006451315,0.0002091147,0.006157735,0.985624,0.00009699378,0.0008272317,0.00002338752],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9979416,0.0001622238,0.000354374,0.00006402351,0.00001334131,0.000006017512,0.0001981118,0.00001416713,0.001246276],"genre_scores_gemma":[0.9983358,0.0001429109,0.0002874933,0.00001180919,0.000007137161,0.000004953871,0.0002513173,0.00001468058,0.000943971],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00795473,"threshold_uncertainty_score":0.01581681,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.05679211358706708,"score_gpt":0.3059339589829416,"score_spread":0.2491418453958745,"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."}}