Abstract
Computer simulation is a technique that has been taken up relatively slowly by the food science community, partly due to the complex nature of food systems. However, progress has been made. It is the aim of this review to highlight some of the contributions that simulation has made to the study of food systems over the past few years, and to highlight simulation studies that could easily be adapted to investigate food systems. The review concentrates mainly on protein-containing systems, since this reflects the author's own interests, although many studies have been made on carbohydrates and polysaccharides, and to a lesser degree on triglycerides, and these are also discussed.
| Original language | English |
|---|---|
| Title of host publication | Food Microstructures: Microscopy, Measurement and Modelling |
| Publisher | Elsevier |
| Pages | 336-385 |
| Number of pages | 50 |
| ISBN (Print) | 9780857095251 |
| DOIs | |
| Publication status | Published - 1 Oct 2013 |
Keywords
- Carbohydrate structure
- Molecular simulation
- Polysaccharide structure
- Protein adsorption
- Protein gels
- Protein structure
- Triglyceride structure
ASJC Scopus subject areas
- Medicine(all)
- Biochemistry, Genetics and Molecular Biology(all)
- Agricultural and Biological Sciences(all)