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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| Principais autores: | , , , , , , , |
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| Formato: | Статья |
| Idioma: | English |
| Publicado em: |
IOP Publishing Ltd
2021
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| Assuntos: | |
| Acesso em linha: | https://dspace.ncfu.ru/handle/20.500.12258/14884 |
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