An artificial neural network approach to estimating the enzymatic hydrolysis of Chinese yam (Dioscorea opposita Thunb.) starch-Reference-Cited by-同舟云学术

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An artificial neural network approach to estimating the enzymatic hydrolysis of Chinese yam (Dioscorea opposita Thunb.) starch

Published:2017-01-09 Issue:5 Volume:41 Page:e13176
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Ding Baomiao¹,Li Li¹,Yang Hualin¹

Affiliation:

1. College of Life Science; Yangtze University, Jingmi Road 266; Jingzhou Hubei 434025 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13176/fullpdf

Reference35 articles.

1. Predictive non-linear modeling of complex data by artificial neural networks;Almeida;Current Opinion in Biotechnology,2002

2. In situ observation of crystallinity disruption patterns during starch gelatinization;Cai;Carbohydrate Polymers,2013

3. Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt;Calleros;Journal of Food Engineering,2014

4. Michaelis-Menten equation and detailed balance in enzymatic networks;Cao;Journal of Physical Chemistry B,2011

5. Recent developments of green analytical techniques in analysis of tea's quality and nutrition;Chen;Trends in Food Science and Technology,2015

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1. Effect of pullulanase debranching on complexation, structure, digestibility, and release of starch‐ascorbyl palmitate inclusion complexes;Journal of Food Processing and Preservation;2020-09-10

2. Enzymes as Additives in Starch Processing: A Short Overview;Enzymes in Food Biotechnology;2019

3. Artificial Neural Network–Genetic Algorithm to Optimize Yin Rice Inoculation Fermentation Conditions for Improving Physico-chemical Characteristics;Food Science and Technology Research;2018

4. Neural network modeling to support an experimental study of the delignification process of sugarcane bagasse after alkaline hydrogen peroxide pre-treatment;Bioresource Technology;2017-11

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