Artificial intelligence-based prediction of the rheological properties of hydrocolloids for plant-based meat analogues.

Dayeon LeeSungmin JeongSuin YunSuyoung Lee

Published in: Journal of the science of food and agriculture (2024)

= 0.9944-0.9961/RMSE = 0.0545-0.0708). Furthermore, the machine learning-predicted viscosities overall showed similar patterns to the textural parameters of the meat analogues. © 2024 Society of Chemical Industry.

Keyphrases

artificial intelligence
machine learning
big data
molecular docking
deep learning
structure activity relationship