{"id":"W4210986968","doi":"10.1007/978-3-030-48686-0_8","title":"Crystallization and Rheological Properties of Milk Fat","year":2020,"lang":"en","type":"book-chapter","venue":"","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Rheology; Milk fat; Food science; Crystallization; Ice cream; Materials science; Microstructure; Texture (cosmology); Chemistry; Crystallography; Organic chemistry; Composite material; Computer science","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":[0.000166943,0.0003719195,0.0004051925,0.0004053749,0.0002417124,0.0005691107,0.0004405903,0.0002769127,0.005009547],"category_scores_gemma":[0.0003245184,0.0002400796,0.0002998873,0.0007052248,0.0003705935,0.0008726444,0.0004568414,0.0009874183,0.001814174],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003253999,"about_ca_system_score_gemma":0.000191042,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006502721,"about_ca_topic_score_gemma":0.0006062655,"domain_scores_codex":[0.9999112,0.00001068556,0.000003337426,0.00002257614,0.00004348901,0.000008650516],"domain_scores_gemma":[0.9999331,0.00003755353,0.000005370649,0.000006856167,0.00001345516,0.000003625171],"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":[0.000290211,0.0002090768,0.000512555,0.001925283,0.00003299547,0.0004706886,0.0008215893,0.00526853,0.5029602,0.06800275,0.02385658,0.3956496],"study_design_scores_gemma":[0.00001623523,0.0002526194,0.004361601,0.0002805055,0.00003522963,0.001076068,0.0002794482,0.01088431,0.4817185,0.04518618,0.4558464,0.00006300596],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"review","genre_gemma":"empirical","genre_scores_codex":[0.1489413,0.4288871,0.04737205,0.002577941,0.001444146,0.0001220372,0.001225825,0.0004813181,0.3689483],"genre_scores_gemma":[0.2722676,0.1729886,0.01753794,0.0006400588,0.0008521669,0.000176327,0.001253044,0.0005139011,0.5337704],"genre_candidate":"empirical","genre_consensus":null,"teacher_disagreement_score":0.005009547,"threshold_uncertainty_score":0.01675868,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03469452145231271,"score_gpt":0.1751301442599327,"score_spread":0.14043562280762,"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."}}