{"id":"W2987037295","doi":"10.3168/jds.2019-16434","title":"Short communication: Effect of stirring operations on changes in physical and rheological properties of nonfat yogurts during storage","year":2019,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":true,"ca_institutions":"Université Laval; Agriculture and Agri-Food Canada","funders":"Novalait; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Syneresis; Rheology; Chemistry; Viscosity; Food science; Rheometry; Apparent viscosity; Materials science; Composite material","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":[0.001090661,0.00007181456,0.0002548767,0.0000459626,0.00009046959,0.00002662581,0.0004446661,0.00003030103,0.000006605925],"category_scores_gemma":[0.0001496371,0.00002467903,0.00003560681,0.0002837845,0.0003038286,0.0002642856,0.0001396452,0.0001471113,9.364811e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002922433,"about_ca_system_score_gemma":0.00001291055,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002422856,"about_ca_topic_score_gemma":0.00004511563,"domain_scores_codex":[0.9990037,0.0001390043,0.0002460047,0.0001182437,0.0003731906,0.0001198446],"domain_scores_gemma":[0.9995349,0.0001172384,0.00012915,0.00008309071,0.00008933932,0.00004625946],"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":[0.00005589799,0.00005072113,0.03594039,0.00002506042,0.000002703003,0.000001270348,0.0003382065,0.0003328197,0.9612519,0.0000561702,6.620361e-7,0.00194418],"study_design_scores_gemma":[0.0001830228,0.001846917,0.4419372,0.0004640342,0.000004068616,0.00003032542,0.0003237242,0.0006342772,0.5544865,0.00001068894,0.000008175939,0.00007110076],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9991868,0.000201576,4.308789e-7,0.000249824,0.00006273779,0.00019213,0.00000175603,0.000003342548,0.0001013627],"genre_scores_gemma":[0.9998738,0.00001960099,0.00003881638,0.000006258125,0.00004116559,0.000003295286,1.594817e-7,4.047449e-7,0.00001647228],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4067655,"threshold_uncertainty_score":0.1119469,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02882567348031582,"score_gpt":0.2515003058290086,"score_spread":0.2226746323486928,"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."}}