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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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Príomhchruthaitheoirí: Borisenko, A. A., Борисенко, А. А., Bratsikhin, A. A., Брацихин, А. А., Khramtsov, A. G., Храмцов, А. Г., Borisenko, L. A., Борисенко, Л. А.
Formáid: Статья
Teanga:English
Foilsithe / Cruthaithe: IOP Publishing Ltd 2021
Ábhair:
Forecasting
Gelation
Biomolecules
Biotechnology
Environmental management
Gels
Hydrodynamics
Molecules
Thermodynamics
Sustainable development
Rochtain ar líne:https://dspace.ncfu.ru/handle/20.500.12258/14884
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https://dspace.ncfu.ru/handle/20.500.12258/14884

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