Heuristic-based computer-aided design of ice creams and validation

Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology

Influence of β-Carotene Nanoemulsions on Technological Parameters and Stability in Food Matrices

Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties - ScienceDirect

PDF) Design Heuristics in Innovative Products

Co-designing opportunities for Human-Centred Machine Learning in supporting Type 1 diabetes decision-making - ScienceDirect

Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology

Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk - ScienceDirect

Exploring personalized fashion design process using an emotional data visualization method, Fashion and Textiles

Simulation Optimization for the Multihoist Scheduling Problem

Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology - Aurora Pintor, Patricia Severiano-Pérez, Alfonso Totosaus, 2014

Full article: Heuristic Evaluation of Healthy Eating Apps for Older Adults

Incorporation of heuristic knowledge in the optimal design of formulated products: Application to a cosmetic emulsion - ScienceDirect

Ice-Glu ® nutritional information.

Schematic view and picture of the impulse ice cream cookie providing 1

Processes, Free Full-Text