of the cheese. In this research, response surface methodology was employed to study the probably improving effects of WPC80 (0-20 gr kg-1), lecithin (0-2 gr kg-1) and a mixture of xanthan and guar (0-1 gr kg-1) on sensory and instrumental texture characteristics...

In the genetic algorithm there is not strong relation between the parameters. We consider a method on the basis of RSM which first of all specifies the obtained solution by GA is near the global optimal solution or not? ...

The fructans, inulin and oligofructose, are known to exert many food and pharmaceutical applications

and are widely used in functional foods throughout the world for their nutritional and techno-functional

...

using a central composite rotatable design of response surface methodology. Temperature (25–85°C), pH (3–9) and water to seed ratio (50:1-50:4) were the factors investigated. Results showed that temperature was major factor in the extraction yield...

Water loss (WL), solid gain (SG), weight reduction (WR) and shrinkage were quantitatively investigated during osmotic dehydration of plum using response surface methodology with the sucrose concentration (30–60g/100 g sample), temperature of sucrose...

-Vis spectrum of gold nanoparticles. Using the central composite design and response surface methodology (RSM), the quantitative relationship between the variables and their impacts on the response was investigated. Regression analysis based on R2 (adj) values...