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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Autors principals:	Borisenko, A. A., Борисенко, А. А., Bratsikhin, A. A., Брацихин, А. А., Khramtsov, A. G., Храмцов, А. Г., Borisenko, L. A., Борисенко, Л. А.
Format:	Статья
Idioma:	English
Publicat:	IOP Publishing Ltd 2021
Matèries:	Forecasting Gelation Biomolecules Biotechnology Environmental management Gels Hydrodynamics Molecules Thermodynamics Sustainable development
Accés en línia:	https://dspace.ncfu.ru/handle/20.500.12258/14884
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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