MétaCan
Menu
Back to cohort
Record W2739376210 · doi:10.1002/ejlt.201700069

Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system

2017· article· en· W2739376210 on OpenAlexafffund
Andrew J. Gravelle, Carolin Blach, Jochen Weiß, Shai Barbut, Alejandro G. Marangoni

Bibliographic record

VenueEuropean Journal of Lipid Science and Technology · 2017
Typearticle
Languageen
FieldAgricultural and Biological Sciences
TopicFood Chemistry and Fat Analysis
Canadian institutionsUniversity of Guelph
FundersNatural Sciences and Engineering Research Council of Canada
KeywordsStearic acidMicrostructureAlcoholChemistryPolymerChemical engineeringFatty alcoholBranching (polymer chemistry)Materials scienceOrganic chemistryCrystallography

Abstract

fetched live from OpenAlex

The physical properties of stearyl alcohol:stearic acid (SO:SA) oleogels at varying oleogelator mass ratios were characterized in the presence of the polymer oleogelator ethylcellulose (EC). The large deformation properties of the combined EC/SO:SA oleogels at intermediate ratios (8:2 to 4:6) were similar to that of the corresponding SO:SA formulations. The remaining ratios exhibited a substantial increase in gel strength in the presence of EC, with the hardest composed of stearic acid (0:10). Neither polymorphism, nor thermal behavior of SO:SA were affected by EC, but increases in SFC at 10°C were correlated to harder gels. EC drastically altered the microstructure of the SOSA network producing structures made up of clusters of branching, needle‐like crystals. Overall, the increase in gel strength outside the ratios where pure stearyl alcohol or stearic acid crystals were present, could be attributed to increased solids and reinforcement by the secondary EC network. Practical applications: The hybrid gelator system investigated here has potential as fat mimetic. The SO:SA ratios which provided the greatest oil‐structuring ability and plasticity were 8:2 and 7:3 SO:SA. This strategy of using complementary gelators should prove useful for optimizing the functionality of oleogels for diverse food applications. Ethylcellulose improved the gelling efficiency and gel strength of the stearoyl alcohol/stearic acid oleogelator system by altering the crystalline microstructure.

Fetched live from OpenAlex and de-inverted. Abstracts are not stored in this database: the inverted indexes are 8.6 GB of the frame’s 9.3 GB of text, and the host has 13 GB free.

How this classification was reachedexpand

Full frame machine prediction

Teacher imitation

Not calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.

metaresearch head score (Codex)0.000
metaresearch head score (Gemma)0.000
Version: metacan-v3-hybrid-931329e0061cValidation status: machine_predicted_unvalidated
Candidate categoriesnone
Consensus categoriesnone
DomainCandidate signal: none · Consensus signal: none
Study designCandidate signal: Bench or experimental · Consensus signal: Bench or experimental
GenreCandidate signal: Empirical · Consensus signal: Empirical
Teacher disagreement score0.001
Threshold uncertainty score0.002

Distilled classifier scores by category (both heads)

CategoryCodexGemma
Metaresearch0.0000.000
Meta-epidemiology (narrow)0.0000.000
Meta-epidemiology (broad)0.0000.000
Bibliometrics0.0000.000
Science and technology studies0.0000.000
Scholarly communication0.0000.000
Open science0.0000.000
Research integrity0.0000.000
Insufficient payload (model declined to judge)0.0010.000

Machine scores (provisional)

The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.

Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.

Opus teacher head0.016
GPT teacher head0.202
Teacher spread0.186 · how far apart the two teachers sit on this one work
Validation statusscore_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from it

Classification

machine, unvalidated

Machine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.

The models applied no category: nothing in the taxonomy fit this work.
Study designBench or experimental
Domainnot available
GenreEmpirical

How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".

Quick stats

Citations57
Published2017
Admission routes2
Has abstractyes

Explore more

Same venueEuropean Journal of Lipid Science and TechnologySame topicFood Chemistry and Fat AnalysisFrench-language works237,207