Lv5
850 积分 2025-09-17 加入
Effectiveness of High Hydrostatic Pressure-Assisted Asparaginase Treatment on Reducing Acrylamide Formation in Fried Sweet Potato Strips
7天前
已完结
Prediction of resilience and cohesion of deep-fried tofu by ultrasonic detection and LightGBM regression
23天前
已完结
Artificial intelligence-driven insights into the modulation of enzyme activity toward accelerated industrial applications
1个月前
已完结
Interplay between microstructure deformation, oil absorption, and physicochemical changes to starch during deep-frying
1个月前
已完结
A transfer learning method for near infrared models of potato starch content and traceability from different origins
2个月前
已关闭
Detection of starch in minced chicken meat based on hyperspectral imaging technique and transfer learning
2个月前
已完结
A transfer learning method for near infrared models of potato starch content and traceability from different origins
2个月前
已关闭
Effect of ultrasound pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding
2个月前
已完结
Solubility prediction of edible insect proteins: A comparative study of machine learning and response surface methodology
3个月前
已完结
Interaction between amylose/amylopectin and polyphenols of different structures
3个月前
已完结
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