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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Библиографические подробности
Главные авторы:	Borisenko, A. A., Борисенко, А. А., Bratsikhin, A. A., Брацихин, А. А., Khramtsov, A. G., Храмцов, А. Г., Borisenko, L. A., Борисенко, Л. А.
Формат:	Статья
Язык:	English
Опубликовано:	IOP Publishing Ltd 2021
Темы:	Forecasting Gelation Biomolecules Biotechnology Environmental management Gels Hydrodynamics Molecules Thermodynamics Sustainable development
Online-ссылка:	https://dspace.ncfu.ru/handle/20.500.12258/14884
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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