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  1. Chapter and Conference Paper

    Application of an Artificial Neural Network for Predicting the Texture of Whey Protein Gel Induced by High Hydrostatic Pressure

    The effects of high hydrostatic pressure (HP), protein concentration, and sugar concentration on the gelation of a whey protein isolate (WPI) were investigated. Differing concentrations of WPI solution in the ...

    **song He, Taihua Mu in Computer and Computing Technologies in Agriculture VI (2013)

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