Computer simulation and modeling of food colloids

Abstract

Recent developments in theoretical modeling and computer simulations of colloidal systems of potential relevance to foods are reviewed. Attention has been focused on those areas where simulation studies have provided major new insight, complementary to experimental results. These include formation, structure and mechanical properties of colloidal gels; viscoelastic phase separation and transient networks; competitive displacement of protein layers from interfaces and the problem of disproportionation in foams and bubble dispersions. The usefulness of many conclusions emerging from the literature reviewed here points to an increased potential use of modeling and computer simulation methods in the study of food colloidal systems in the future.