Deep learning in food science: An insight in evaluating Pickering emulsion properties by droplets classification and quantification via object detection algorithm-Reference-Cited by-同舟云学术

Deep learning in food science: An insight in evaluating Pickering emulsion properties by droplets classification and quantification via object detection algorithm

Published:2022-06 Issue: Volume:304 Page:102663
ISSN:0001-8686
Container-title:Advances in Colloid and Interface Science
language:en
Short-container-title:Advances in Colloid and Interface Science

Author:

Huang Zongyu,Ni Yang,Yu Qun,Li Jinwei,Fan Liuping,Eskin N.A. Michael

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces

Reference99 articles.

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3. Amphiphilic O(Phe-r-Glu) oligopeptides randomly polymerized via papain exhibiting a pH-insensitive emulsification property;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2023-05

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