Weijie Lan

Associate Professor Supervisor of Master's Candidates

Infrared spectroscopy combined with deep learning to describe the textural properties of cooked rice from raw materials: revealing spectral variations and internal correlations during processing

Release time:2025-12-27Hits:

Impact Factor:

6.1
Impact Factor:

6.1
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CONTROL
Journal:

FOOD CONTROL
Co-author:

Tang Rui, Yu Ting, Li Zi, Wu Junru, Zheng Xiaoming, Pan Leiqing, Chen Yang, Duan Kun, Dong Hui, Lan Weijie
Co-author:

Tang Rui, Yu Ting, Li Zi, Wu Junru, Zheng Xiaoming, Pan Leiqing, Chen Yang, Duan Kun, Dong Hui, Lan Weijie
Document Code:

2c9e868c9b44309f019b443c32e600a3
Document Code:

2c9e868c9b44309f019b443c32e600a3
Volume:

180
Volume:

180
Page Number:

-
Page Number:

-
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2026-02-01
Date of Publication:

2026-02-01