L
Libin Xu
Researcher at Hubei University of Technology
Publications - 4
Citations - 40
Libin Xu is an academic researcher from Hubei University of Technology. The author has contributed to research in topics: Proteases & Protease. The author has an hindex of 4, co-authored 4 publications receiving 29 citations.
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Soy sauce classification by geographic region and fermentation based on artificial neural network and genetic algorithm.
TL;DR: This work demonstrated the possibility of using artificial neural networks to classify soy sauce from China using headspace solid-phase microextraction and found furans and phenols represented the variables with the greatest contribution in classifying soy sauce samples by fermentation and geographic region.
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Genetic Algorithm–Artificial Neural Network Modeling of Capsaicin and Capsorubin Content of Chinese Chili Oil
TL;DR: Wang et al. as discussed by the authors investigated the effect of stewing temperature, stewing time, and amount of oil on the capsaicin and capsorubin contents of Chinese chili oil.
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Analysis of the Hydrolytic Capacities of Aspergillus oryzae Proteases on Soybean Protein Using Artificial Neural Networks
Li Shiwen,Yong Hu,Yingmin Hong,Libin Xu,Zhou Mengzhou,Caixia Fu,Chao Wang,Xu Ning,Dongsheng Li +8 more
TL;DR: An artificial neural network model was established to predict the hydrolytic capacities of Aspergillus oryzae proteases on soybean protein and it was verified that protease and soy protein hydrolysates could serve as inputs and outputs in the ANN.
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Modeling of Furfural and 5-Hydroxymethylfurfural Content of Fermented Lotus Root: Artificial Neural Networks and a Genetic Algorithm Approach
TL;DR: In this article, the authors investigated the effect of different pretreatment and reducing sugar content on furfural and 5-hydroxymethylfurfural (HMF) contents of fermented lotus root by vinegar.