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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Hlavní autoři:	Borisenko, A. A., Борисенко, А. А., Bratsikhin, A. A., Брацихин, А. А., Khramtsov, A. G., Храмцов, А. Г., Borisenko, L. A., Борисенко, Л. А.
Médium:	Статья
Jazyk:	English
Vydáno:	IOP Publishing Ltd 2021
Témata:	Forecasting Gelation Biomolecules Biotechnology Environmental management Gels Hydrodynamics Molecules Thermodynamics Sustainable development
On-line přístup:	https://dspace.ncfu.ru/handle/20.500.12258/14884
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo otaguje tento záznam!

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