Application of computational fluid dynamics simulation in predicting food protein denaturation: numerical studies on selected food products - a review*
Authors
Arkadiusz Szpicer
Department of Technique and Food Development, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
Weronika Binkowska
Department of Technique and Food Development, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
Adrian Stelmasiak
Department of Technique and Food Development, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
Iwona Wojtasik-Kalinowska
Department of Technique and Food Development, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
Agnieszka Wierzbicka
Department of Technique and Food Development, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
Andrzej Poltorak
Department of Technique and Food Development, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
DOI: https://doi.org/10.2478/aspr-2023-0014 | Journal eISSN: 2300-8342
Language: English
Page range: 307 - 332
Accepted on: Sep 18, 2023
Published on: Jan 13, 2024
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Related subjects:
© 2024 Arkadiusz Szpicer, Weronika Binkowska, Adrian Stelmasiak, Iwona Wojtasik-Kalinowska, Agnieszka Wierzbicka, Andrzej Poltorak, published by Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.