Effects of salt on the expansion of starchy snacks: a multiscale analysis
We investigate the effect of salt on the expansion of starchy snacks during frying by means of a multiscale simulation model.
Oil binding capacities of triacylglycerol crystalline nanoplatelets: nanoscale models of tristearin solids in liquid triolein
Polycrystalline particles composed of triacylglycerol (TAG) molecules, and their networks, in anhydrous TAG oils find extensive use as edible oils in the food industry.
Paper
Simulation of the shape and size of casein micelles in a film state
The spherical solution structure of casein micelles deforms during the drying process and assumes an oblate ellipsoidal shape in films as shown by simulations of X-ray scattering data.
Numerical simulation of adsorption and bubble interaction in protein foams using a lattice Boltzmann method
The adsorption process and the resulting dynamic surface tension in the context of protein foams were studied.
Modeling complex and multi-component food systems in molecular dynamics simulations on the example of chocolate conching
The mechanistic and energetic detachment of a lecithin molecule from a sucrose crystal face has been revealed using molecular dynamics simulations. Hydrogen bonds and the surrounding cocoa butter medium have shown to be of major importance for this process.
A coarse-grained simulation to study the digestion and bioaccessibility of lipophilic nutrients and micronutrients in emulsion
The parameters influencing the intestinal digestion and bioaccessibility of lipophilic nutrients and micronutrients were studied using a coarse-grained simulation.
About this collection
This web collection contains a selection of manuscripts on the theme of Computer Simulation of Nano and Mesoscale Effects on Food System Properties, Guest Edited by Professors Alejandro Marangoni, David Pink and Ruud van der Sman. More and more food scientists are using advanced simulation tools to understand the complexity of food materials at both the microscale and mesoscale. Current societal issues concerning food, such as healthy processed foods and sustainable foods from novel resources call for improved understanding nutrition and health issues, together with improved control of the texture to make novel food appetizing. By investigating the nano, micro and meso structure of foods through simulation, a better understanding of nutrition and the role of foods in health can be gained.