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基于人工智能的预测植物性肉类类别的合物质的质特性

Dayeon Lee1, Sungmin Jeong2, Suin Yun1

  • 1Department of Food Science and Biotechnology, Sejong University, Seoul, Korea.

Journal of the science of food and agriculture
|January 29, 2024
PubMed
概括

机器学习准确地预测了化物溶液粘度,与植物性肉质感相关联. 这在食品产品开发中为甲基纤维素提供了一个清洁标签的替代品.

关键词:
在这里,我们可以看到AIAIAI.人工智能的人工智能是人工智能.深度学习是一种深度学习.肉类替代品 肉类替代品类风病学 类风病学 类风病学 类风病学

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Synthetic polymers are classified as elastomers, fibers, or plastics based on their crystallinity. Crystallinity, the degree of long-range order in the solid state, influences the mechanical properties (stretching or contracting) of elastomers. Elastomers are flexible polymers that can expand or contract easily upon the application of an external force. They have numerous crosslinks that pull them back into their original shape when stress is removed. Silicones, for instance, are highly elastic...