AI-driven modelling and experimental analysis of oil concentration impact on mayonnaise rheology for innovative food design

Keyphrases

• Viscosity 100%
• Rheology 100%
• Oil Concentration 100%
• Mayonnaise 100%
• Food Design 100%
• Oil Content 100%
• AI Models 100%
• Innovative Food 100%
• Shear Rate 33%
• Rheological Properties 33%
• Flow Behavior 33%
• Yield Stress 33%
• Process Optimization 33%
• Prediction Accuracy 33%
• Power Law 33%
• Rheological Test 33%
• Rheological Behavior 33%
• Viscoelastic Structures 33%
• Commercial Products 33%
• Herschel-Bulkley Model 33%
• Random Forest 33%
• Rheological Parameters 33%
• Machine Learning 33%
• Machine Learning Models 33%
• Data-driven Methods 33%
• Machine Learning Based 33%
• Food Product Development 33%
• Formulation Method 33%
• Predictive Modeling 33%
• Commercial Samples 33%
• XGBoost Algorithm 33%
• Gradient Boosting 33%
• Behavior Characterization 33%
• Food Rheology 33%
• Emulsified Foods 33%
• SHAP Analysis 33%
• Feature Sensitivity Analysis 33%
• Self-making 33%
• Thixotropic Recovery 33%

Food Science

• Mayonnaise 100%
• Oil Content 100%
• Food Design 100%
• Innovative Food 100%
• Food Product Development 33%
• Food Rheology 33%
• Rheological Parameters 33%
• Commercial Samples 33%

Chemical Engineering

• Learning System 100%
• Artificial Intelligence 100%
• Xgboost 33%