{"id":"W4410022990","doi":"10.1016/j.jfoodeng.2025.112645","title":"Developing and validating a model food using gelatin gel for liquid nitrogen spray freezing of Larimichthys crocea: Thermal properties, freezing characteristics, and microstructure","year":2025,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":false,"ca_institutions":"McGill University","funders":"Major Scientific and Technological Project of Zhejiang Province; National Key Research and Development Program of China Stem Cell and Translational Research; Science and Technology Program of Zhejiang Province; National Key Research and Development Program of China","keywords":"Gelatin; Microstructure; Liquid nitrogen; Nitrogen; Food science; Spray drying; Chemical engineering; Materials science; Chemistry; Chromatography; Composite material; Biochemistry; Organic chemistry; Engineering","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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004158156,0.0001462213,0.0003123967,0.00003489436,0.000131715,0.00006569091,0.0001154503,0.00008187896,0.00000117278],"category_scores_gemma":[0.0002374798,0.00007190941,0.00006585436,0.0001086627,0.00002461524,0.0001845233,0.00008093272,0.0001768924,1.944603e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002820731,"about_ca_system_score_gemma":0.00003930496,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000009050114,"about_ca_topic_score_gemma":0.000004480269,"domain_scores_codex":[0.9990681,0.00002023827,0.0004653194,0.0001446602,0.0001023253,0.0001993561],"domain_scores_gemma":[0.9994417,0.00008018347,0.0002467246,0.00003144385,0.0001500446,0.00004992893],"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":[0.00006494192,0.000007616129,0.001418774,0.0002438915,0.00006971905,4.51486e-7,0.000187872,0.0007137889,0.9957809,0.0003110244,0.000001437018,0.001199599],"study_design_scores_gemma":[0.0004178012,0.0006867445,0.005690859,0.0009778476,0.000101086,0.00004655012,0.0003246492,0.02094302,0.9700038,0.000418391,0.00008822158,0.0003009551],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9952039,0.001485872,0.002905834,0.0001572182,0.00007901879,0.0001252766,0.00002609411,0.00001153442,0.000005261373],"genre_scores_gemma":[0.9850587,0.00001852699,0.01468702,0.0000351411,0.0001923345,0.000001048099,0.000002005853,0.0000028542,0.000002372962],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.02577701,"threshold_uncertainty_score":0.293238,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.04964894780458026,"score_gpt":0.2337080238689997,"score_spread":0.1840590760644194,"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."}}