{"id":"W2884165864","doi":"10.1016/j.foodhyd.2018.07.035","title":"Influence of cellulose nanofibrils on the structural elements of ice cream","year":2018,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Advanced Cellulose Research Studies","field":"Materials Science","cited_by":132,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"Universidad Pontificia Bolivariana","keywords":"Nanocellulose; Rheology; Cellulose; Ice cream; Chemical engineering; Chemistry; Melting point; Adsorption; Materials science; Food science; Composite material; 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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002355806,0.0002064242,0.0001469449,0.0001228915,0.0001679805,0.0002943781,0.0001123183,0.0001463667,0.001448811],"category_scores_gemma":[0.0002776005,0.000107481,0.0001434826,0.00008467802,0.0002264044,0.0003047885,0.0001362464,0.0002594416,0.0001666313],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001899634,"about_ca_system_score_gemma":0.0001333913,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009690393,"about_ca_topic_score_gemma":0.001013361,"domain_scores_codex":[0.9998958,0.00001649415,0.000007630502,0.00002941973,0.00001763093,0.00003295275],"domain_scores_gemma":[0.9997692,0.0001005844,0.00004376081,0.00001219575,0.00003110573,0.00004322817],"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":[0.0002918302,0.00002494194,0.0001192007,0.00004890666,0.000005956295,0.0000292462,0.00003068183,0.0001173936,0.9984632,0.00003517995,0.00001343554,0.0008201455],"study_design_scores_gemma":[0.00000749632,0.00008232364,0.0009332882,0.000004407238,0.000006481928,0.000009428056,0.00001821423,0.0003171537,0.998256,0.000009409858,0.0003528431,0.000002933726],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9974482,0.0005925149,0.0004012557,0.00001759288,0.00001772745,0.000008784112,0.00004803714,0.000008470233,0.001457364],"genre_scores_gemma":[0.9983278,0.0004015605,0.0004290215,0.00002446834,0.000008794105,0.000007984629,0.00004939036,0.00001163408,0.0007392738],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001448811,"threshold_uncertainty_score":0.004846752,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01934848111662823,"score_gpt":0.2924725642118203,"score_spread":0.2731240830951921,"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."}}