Lv51
1528 积分 2023-11-06 加入
From pixels to physics: A benchmark study of deep learning models for quantitative confocal microstructure segmentation of protein gels
5天前
已完结
A deep learning-powered intelligent microdroplet analysis workflow for in-situ monitoring and evaluation of a dynamic emulsion
5天前
已完结
Structure-aware segmentation of protein network confocal micrographs via fractal dimension-guided multi-task deep learning
5天前
已完结
Deep learning in food science: An insight in evaluating Pickering emulsion properties by droplets classification and quantification via object detection algorithm
9天前
已完结
Insight into the oil polarity impact on interfacial properties of myofibrillar protein
14天前
已完结
Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation
14天前
已完结
The identification of thresholds of starch phosphate and amylose levels on multi-scale structures and functional properties of potato starch
25天前
已完结
Genotypic diversity and genome-wide association study of phosphorus content, amylose content, pasting, and textural properties of potato starch
25天前
已完结
Fabrication and characterization of emulsion stabilized by tannic acid/soluble potato starch complexes
25天前
已完结
Effects of gel texture and oral processing on structural breakdown and bolus properties of fibrous whey protein-wheat starch composite emulsion gels
26天前
已关闭
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