Hashin-Shtrikman bounds under-predict taste in 77% of cases; a hybrid model with eight chemistry proxies reduces error 27-62% and enables constrained inverse design of recipes.
A variational approach to the theory of the elastic behaviour of multiphase materials.Journal of the Mechanics and Physics of Solids, 11(2):127–140
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Predicting food taste with bound-driven optimization
Hashin-Shtrikman bounds under-predict taste in 77% of cases; a hybrid model with eight chemistry proxies reduces error 27-62% and enables constrained inverse design of recipes.