Nanoscale characteristics of Triacylglyerols oils and solids
Nanoscale characteristics of triacylglycerols (TAGs) are important in the food industry. Such systems of solid fats particles in oil is likely that of hierarchies of crystal networks responsible for their macroscopic properties such as oil binding capacity and viscoelasticity. Therefore, it is important to address the question of what are the salient factors that determine "oil binding capacity". This insight is the key to understanding what determines functionality. The importance arises because one would like to replace the trans fats which form solids in the edible oil and assist in oil binding capacity, by "something else" But, in order to replace them, one must know what characteristics the solid fats give rise to in the oil in order to mimic them by a different healthier component such as, for example, edible polymers (see my publications for more information). My interest in these system is to model crystallization in such TAG systems with its melt and to create simulation methodologies that will allow solidification processes of biomolecules to be simulated.