Computer Simulations: Molecular Dynamics Simulations
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-46831-5_22
Reference28 articles.
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2. Patel AR, Nicholson RA, Marangoni AG (2020) Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products. Curr Opin Food Sci 33:61–68
3. Parmar V, Sharma R, Sharma S, Singh B (2022) Recent advances in fabrication of food grade oleogels: structuring methods, functional properties and technical feasibility in food products. J Food Meas Charact 16:1–16
4. Dalkas G, Euston SR (2019) Modelling and computer simulation approaches to understand and predict food structure development: structuring by gelation and self-association of biomolecules. In: Lazidis A, Norton I (eds) Handbook of food structure development Spyropoulos F. Royal Society of Chemistry, London, pp 383–401
5. Pernetti M, van Malssen KF, Flöter E, Bot A (2007) Structuring of edible oils by alternatives to crystalline fat. Curr Opin Colloid Interface 12:221–231
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