Lv5
880 积分 2025-09-17 加入
Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model
19小时前
待确认
Intelligence detection of oil absorption in French fries by surface profiles
19小时前
待确认
Machine learning workflow for the oil uptake prediction of rice flour in a batter-coated fried system
20小时前
待确认
Physicochemical properties, structural characteristics and protein digestibility of pea protein-wheat gluten composited meat analogues prepared via high-moisture extrusion
7天前
已完结
A transfer learning method for near infrared models of potato starch content and traceability from different origins
18天前
已完结
Deep learning-based regression of food quality attributes using near-infrared spectroscopy and hyperspectral imaging: A review
19天前
已完结
Effectiveness of High Hydrostatic Pressure-Assisted Asparaginase Treatment on Reducing Acrylamide Formation in Fried Sweet Potato Strips
27天前
已完结
Prediction of resilience and cohesion of deep-fried tofu by ultrasonic detection and LightGBM regression
1个月前
已完结
Artificial intelligence-driven insights into the modulation of enzyme activity toward accelerated industrial applications
2个月前
已完结
Interplay between microstructure deformation, oil absorption, and physicochemical changes to starch during deep-frying
2个月前
已完结
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