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Machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients

Anouk Lie-Piang, Alberto Garre, Thomas Nissink, Niels van Beek, Albert van der Padt, Remko M. Boom

2022Innovative Food Science & Emerging Technologies12 citationsDOIOpen Access PDF

Topics & Concepts

IngredientArtificial neural networkMachine learningArtificial intelligenceActive ingredientComputer scienceMathematicsBiological systemFood scienceChemistryBiologyBioinformaticsMeat and Animal Product QualitySensory Analysis and Statistical MethodsProteins in Food Systems
Machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients | Litcius