Viscoelastic behaviour, sensitivity analysis and process optimization of aloe Vera/HM pectin mix gels: An investigation using RSM and ANN and its application to food gel formulation-Reference-Cited by-同舟云学术

Viscoelastic behaviour, sensitivity analysis and process optimization of aloe Vera/HM pectin mix gels: An investigation using RSM and ANN and its application to food gel formulation

Published:2023-02 Issue: Volume:176 Page:114564
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Patruni Kiran^ORCID,Rao P. Srinivasa

Funder

Indian Council of Agricultural Research

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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2. Comparison between developed models using response surface methodology (RSM) and artificial neural networks (ANNs) with the purpose to optimize oligosaccharide mixtures production from sugar beet pulp;Astray;Industrial Crops and Products,2016

3. Comprehensive study on applications of artificial neural network in food process modeling;Bhagya Raj;Critical Reviews in Food Science and Nutrition,2022

4. Multi‐objective optimization of enzyme‐assisted juice extraction from custard apple: An integrated approach using RSM and ANN coupled with sensory acceptance;Bhatkar;Journal of Food Processing and Preservation,2021

5. NMR and rheological study of Aloe barbadensis partially acetylated glucomannan;Campestrini;Carbohydrate Polymers,2013

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