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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書目詳細資料
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.
格式:	Статья
語言:	English
出版:	IOP Publishing Ltd 2021
主題:	Forecasting Gelation Biomolecules Biotechnology Environmental management Gels Hydrodynamics Molecules Thermodynamics Sustainable development
在線閱讀:	https://dspace.ncfu.ru/handle/20.500.12258/14884
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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