Chapter 15. Modelling and Computer Simulation Approaches to Understand and Predict Food Structure Development: Structuring by Gelation and Self-association of Biomolecules

Author(s):  
Georgios Dalkas ◽  
Stephen R. Euston
2006 ◽  
Vol 116-117 ◽  
pp. 102-105
Author(s):  
Yu.A. Bocharov ◽  
B.I. Semenov ◽  
K.M. Kushtarov ◽  
Yu.A. Gladkov ◽  
L.V. Khizhniakova

Technology requirements for a billet micro globular structure development and following deformation are the basic inputs in a conceptual forging equipment design. The R&D team has studied the features of the Aluminum alloy thixoprocess experimentally on a crank press as well as with a help of computer simulation and have formulated requirements for SSM technology CNC prototype unit development.


1981 ◽  
Vol 195 (1) ◽  
pp. 213-219 ◽  
Author(s):  
F J Stevens ◽  
M Schiffer

A simulation is developed that qualitatively describes the small-zone-gel-filtration behaviour of a reversibly associating protein. The results reflect the dependence of the apparent molecular weight of a reversibly associating protein on the equilibrium constant (KD) and initial concentration of the protein as well as the column length. The behaviour of a protein on an individual column is characterized and thus a means is provided for estimation of KD. The procedure is extended to describe the behaviour of a mixture of two proteins capable of heterologous as well as homologous association. This computer simulation has been applied in association studies of immunoglobulin light chains [Stevens, Westholm, Solomon & Schiffer (1980) Proc. Natl. Acad. Sci. 77, 1144--1148]. The KD value determined for the Bence--Jones protein Au (10(5) M-1) is close to the value (6.6 X 10(4) M-1) determined by other methods [Maeda, Steffen & Engel (1978) Biophys. Chem. 9, 57-64].


2014 ◽  
Vol 63 (1) ◽  
pp. 54-59 ◽  
Author(s):  
D. V. Steglenko ◽  
I. S. Ryzhkina ◽  
A. I. Konovalov ◽  
A. G. Starikov ◽  
V. I. Minkin

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