Data-Informed Tuning of Texture in Xanthan Gum-Based 3D-Printed Foods Using ANOVA and Machine Learning.

Soni R, Bhandarkar VV, K P, Tandon P

DOI: 10.1111/1750-3841.71246
Published: 2026 Jul
Container: Journal of food science
Publisher: Not recorded
Open access: unknown

Credibility signals

limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.

Show all credibility signals

cautionDOI registered: No matching Crossref record was present in this response. Source: Crossref; license: CC0 metadata
cautionDOI resolves: No matching Crossref record was present in this response. Source: Crossref; license: CC0 metadata
not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility. Source: DOAJ; license: CC0
not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredROR affiliation: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
not scoredOpen access status: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredPublication license: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredPublication version: A publication version was supplied but is not scored. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer

Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71246,
  title = {Data-Informed Tuning of Texture in Xanthan Gum-Based 3D-Printed Foods Using ANOVA and Machine Learning.},
  author = {Soni R and Bhandarkar VV and K P and Tandon P},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71246},
  url = {https://doi.org/10.1111/1750-3841.71246}
}

RIS

TY  - JOUR
TI  - Data-Informed Tuning of Texture in Xanthan Gum-Based 3D-Printed Foods Using ANOVA and Machine Learning.
AU  - Soni R
AU  - Bhandarkar VV
AU  - K P
AU  - Tandon P
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71246
UR  - https://doi.org/10.1111/1750-3841.71246
ER  -

APA

R, S., VV, B., P, K., & P, T. (2026). Data-Informed Tuning of Texture in Xanthan Gum-Based 3D-Printed Foods Using ANOVA and Machine Learning.. Journal of food science. https://doi.org/10.1111/1750-3841.71246

Source records

pubmed · retrieved 2026-09-25T22:36:46.130Z