arXiv (All)
open access
Sounds Cheesy - Bridging the Texture Gap Between Dairy and Plant-Based cheese with Non-Contact Ultrasound and AI
Plant-based cheeses often fail to reproduce the texture of dairy cheese. Closing this gap is slow because the reference methods, texture profile analysis (TPA) and sensory panels, destroy the sample and are poorly suited to screening many formulations in a timely and cost-effective manner. Here we s
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Outlines of Dairy Technology#1205094
- Using regression trees to highlight the synergistic and antagonistic effects of farming practices on intrinsic quality indicators of cow’s milk#1146652
- Quantitative Dried droplet Morphology and Image Analysis for Screening Adulteration in Milk#1049418
- Prediction of milk yield using visual images of cows through deep learning#429209
- Transient Elastography in Autoimmune Hepatitis#1338615
Record · ID 1354606
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive