Prediction of the properties of food biopolymer gels at the molecular-atomic level

Prediction of the properties of food biopolymer gels at the molecular-atomic level

The analysis of the main regularities, conditions and factors influencing the mechanism of structural changes in food biopolymer molecules during gelation using the laws of thermodynamics is carried out. A computational method for predicting the properties of gel-like food systems is considered. It...

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محفوظ في:

التفاصيل البيبلوغرافية
المؤلفون الرئيسيون:	Borisenko, A. A., Борисенко, А. А., Bratsikhin, A. A., Брацихин, А. А., Khramtsov, A. G., Храмцов, А. Г., Borisenko, L. A., Борисенко, Л. А.
التنسيق:	Статья
اللغة:	English
منشور في:	IOP Publishing Ltd 2021
الموضوعات:	Forecasting Gelation Biomolecules Biotechnology Environmental management Gels Hydrodynamics Molecules Thermodynamics Sustainable development
الوصول للمادة أونلاين:	https://dspace.ncfu.ru/handle/20.500.12258/14884
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

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