AI-driven modelling and experimental analysis of oil concentration impact on mayonnaise rheology for innovative food design
Kadeejathul Kubra, Suryamol Nambyaruveettil, Malaz Suliman, Hajra Maqsood, Muhammad Waseem, Hareth Alraeesi, Arafat Husain, Mohammad Sayem Mozumder
Topics & Concepts
ThixotropyRheologyViscoelasticityViscosityApparent viscosityShear rateProcess engineeringMaterials scienceOil viscosityPredictive modellingFlow propertiesFood productsBiological systemRheometryFood scienceDesign of experimentsEnvironmental scienceComputer scienceFood processingPolysaccharides Composition and ApplicationsRheology and Fluid Dynamics StudiesSpectroscopy and Chemometric Analyses