Three-Dimensional Printing Parameter Optimization for Salmon Gelatin Gels Using Artificial Neural Networks and Response Surface Methodology: Influence on Physicochemical and Digestibility Properties

This study aimed to optimize the 3D printing parameters of salmon gelatin gels (SGG) using artificial neural networks with the genetic algorithm (ANN-GA) and response surface methodology (RSM). In addition, the influence of the optimal parameters obtained using the two different methodologies was ev...

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Detalles Bibliográficos
Autores principales: Carvajal-Mena, Nailín, Tabilo-Munizaga, Gipsy, Saldaña, Marleny D. A., Pérez-Won, Mario, Herrera-Lavados, Carolina, Lemus-Mondaca, Roberto, Moreno-Osorio, Luis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530252/
https://www.ncbi.nlm.nih.gov/pubmed/37754446
http://dx.doi.org/10.3390/gels9090766

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530252/
https://www.ncbi.nlm.nih.gov/pubmed/37754446
http://dx.doi.org/10.3390/gels9090766

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