Textural analyses and artificial neural network as optimization tools to predict the sensory perception of cosmetic emulsions
Author:
Affiliation:
1. Instituto de Ciência e Tecnologia Universidade Federal de São Paulo São José dos Campos‐SP Brazil
2. Centro de Engenharia, Modelagem e Ciências Sociais Aplicadas (CECS) Universidade Federal do ABC Santo André – SP Brazil
Funder
Johnson and Johnson
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12776
Reference25 articles.
1. ABNT(2017).Associação Brasileira de Normas Técnicas (NBR ISO 11036:2017) Análise sensorial ‐ Metodologia ‐ Perfil de textura.
2. A mathematical modeling strategy to predict the spreading behavior on skin of sustainable alternatives to personal care emollients
3. Simulated annealing and artificial neural network as optimization tools to enhance yields of bioemulsifier and exopolysaccharides by thermophilic Brevibacillus borstelensis
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Deep Learning Model for Cosmetic Gel Classification Based on a Short-Time Fourier Transform and Spectrogram;ACS Applied Materials & Interfaces;2024-05-13
2. Improving Pea Protein Emulsifying Capacity by Glycosylation to Prepare High-Internal-Phase Emulsions;Foods;2023-02-17
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