Modelling and computer simulation of food structures

S. R. Euston*

*Corresponding author for this work

    Research output: Chapter in Book/Report/Conference proceedingChapter

    14 Citations (Scopus)


    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 languageEnglish
    Title of host publicationFood Microstructures: Microscopy, Measurement and Modelling
    Number of pages50
    ISBN (Print)9780857095251
    Publication statusPublished - 1 Oct 2013


    • Carbohydrate structure
    • Molecular simulation
    • Polysaccharide structure
    • Protein adsorption
    • Protein gels
    • Protein structure
    • Triglyceride structure

    ASJC Scopus subject areas

    • General Medicine
    • General Biochemistry,Genetics and Molecular Biology
    • General Agricultural and Biological Sciences


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