{"id":"W3198327550","doi":"10.1038/s41467-021-25206-1","title":"Tempering of cocoa butter and chocolate using minor lipidic components","year":2021,"lang":"en","type":"article","venue":"Nature Communications","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":94,"is_retracted":false,"has_abstract":true,"ca_institutions":"Canadian Light Source (Canada); University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Institutes of Health Research; Canada Research Chairs; Government of Canada; University of Saskatchewan; Canadian Light Source","keywords":"Tempering; Gloss (optics); Microstructure; Crystallization; Milk Chocolate; Food science; Materials science; Chemical engineering; Chemistry; Composite material; Organic chemistry","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":[0.00005585081,0.00005486965,0.000104864,0.00000509254,0.0001833586,0.00002075181,0.0002682573,0.0001107134,0.00005260813],"category_scores_gemma":[0.00003002993,0.00002586893,0.00004989743,0.0002286721,0.00006872941,0.00004298802,0.0002316158,0.0002175406,0.000001037988],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007630659,"about_ca_system_score_gemma":0.0000043941,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00004283667,"about_ca_topic_score_gemma":0.0001978488,"domain_scores_codex":[0.9995983,0.00004280262,0.0001197082,0.00009950808,0.00006655449,0.00007314364],"domain_scores_gemma":[0.999527,0.0001111846,0.00005603022,0.0001855492,0.00008592348,0.00003425473],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.000001984776,0.00004645049,0.01636729,0.000005332613,0.0000217873,3.904173e-7,0.00002682922,0.000001477525,0.982291,0.00006265639,0.00004857813,0.001126193],"study_design_scores_gemma":[0.0004164093,0.00005432922,0.4711515,0.0001965225,0.0002324959,0.00005083168,0.0008414842,0.004503557,0.4263063,0.0003104465,0.09541541,0.0005206955],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9945512,0.003154748,6.475994e-7,0.001505369,0.00001782968,0.00003705507,0.00002108944,0.00001089171,0.0007011191],"genre_scores_gemma":[0.9985903,0.0002604946,0.0008281429,0.0001196848,0.00003180473,0.000003102193,0.00009663221,4.25625e-7,0.00006940608],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.5559847,"threshold_uncertainty_score":0.1410265,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.04073459532798464,"score_gpt":0.2714422591453274,"score_spread":0.2307076638173428,"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."}}