Modelling and Computer Simulation Approaches to Understand and Predict Food Structure Development: Structuring by Gelation and Self-association of Biomolecules

Georgios Dalkas, Stephen Robert Euston

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

The structure of foods is a complex amalgam of different biomolecules that are structurally diverse and that exhibit heterogeneity within their own biomolecule type. The interactions among these components control the structure and texture of foods, in addition to indirectly influencing other properties such as colour, flavour, and aroma. Molecular modelling has been used increasingly over the past few decades to help understand the interactions that control food structure and, as modelling techniques and hardware improve, will become an ever more important tool for food scientists. In this chapter, we will review aspects of food structure formation that are highly amenable to the modelling approach. The review will concentrate on the modelling of biomolecule self-association and gel formation and how this contributes to food structure and texture. Modelling the development of gelling agents into 3D fibrillar structures is a very important and challenging task and can provide significant insights to food chemists and biologists. This chapter gives an overview of recent studies focusing on how modelling and computer simulations can be used to investigate the relationship between the microscopic and macroscopic properties of different building blocks, such as oleogelators, polysaccharides, or proteins, that are commonly used for formulating food products.

Original languageEnglish
Title of host publicationHandbook of Food Structure Development
EditorsFotis Spyropoulos, Aris Lazidis, Ian T. Norton
PublisherRoyal Society of Chemistry
Chapter15
Pages383-401
Number of pages19
ISBN (Electronic)9781788016155, 9781788019057
ISBN (Print)9781788012164
DOIs
Publication statusE-pub ahead of print - 31 Oct 2019

Publication series

NameFood Chemistry, Function and Analysis

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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