| 학회 |
한국고분자학회 |
| 학술대회 |
2009년 봄 (04/09 ~ 04/10, 대전컨벤션센터) |
| 권호 |
34권 1호 |
| 발표분야 |
고분자 구조 및 물성 |
| 제목 |
Molecular Simulation Studies for the Gelation and Phase Separation of Food Colloids Proteins in Polysaccharides |
| 초록 |
The gelation and phase separation of a mixture of food colloids and polysaccharides are studied using coarse-grained Gibbs ensemble Monte Carlo simulations. Food colloids such as casein micelles are known to show a rich phase behavior depending on the concentration, temperature and pressure. And in a certain condition the gelation of food colloids occurs. Such interesting behaviors are being taken advantage of to process foods in food industry. The phase separation of the mixture has been elucidated well based on a theoretical description but the gelation of food colloids is poorly understood. We, therefore, report a systematic molecular simulation study for the phase separation and gelation of colloid-polymer mixtures and discuss the effect of polymer size and structure on the phase separation and gelation. |
| 저자 |
조현우, 성봉준
|
| 소속 |
서강대 |
| 키워드 |
phase separation; gelation; simulation
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| E-Mail |
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