Machine learning-combined rheological and structural characterization of starches for enhanced melt-stretch features in plant-based cheese analogues-Reference-Cited by-同舟云学术

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Machine learning-combined rheological and structural characterization of starches for enhanced melt-stretch features in plant-based cheese analogues

Published:2024-12 Issue: Volume:157 Page:110456
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yun Suin,Jeong Sungmin,Lee Suyong^ORCID

Funder

National Research Foundation of Korea

Korea Institute of Planning and Evaluation for Technology in Food Agriculture Forestry and Fisheries

Publisher

Elsevier BV

Reference36 articles.

1. Principal component analysis;Abdi;Wiley Interdisciplinary Reviews: Computational Statistics,2010

2. Physical and chemical properties of corn, cassava, and potato starchs;Abdullah;IOP Conference Series: Earth and Environmental Science,2018

3. Machine learning and its applications: A review;Angra,2017

4. Cheese substitutes: An alternative to natural cheese-A review;Chavan;International Journal of Food Science, Technology & Nutrition,2007

5. An improved method to construct basic probability assignment based on the confusion matrix for classification problem;Deng;Information Sciences,2016

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