| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Cleary, Paul
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (9/9 displayed)
- 2024A self-controlled case series study to measure the risk of SARS-CoV-2 infection associated with attendance at sporting and cultural events: the UK Events Research Programme eventscitations
- 2023Advances in Multiscale Modelling of Metal Additive Manufacturing
- 2021Progress Towards a Complete Model of Metal Additive Manufacturingcitations
- 2018A Coupled B-SPH Model of Whole-body Equine Locomotion Over Two Track Surfaces
- 2017Modelling Powder Flow in Metal Additive Manufacturing Systems
- 2017Workspace - a Scientific Workflow System for enabling Research Impact
- 2014Challenges in computational modelling of food breakdown and flavour releasecitations
- 2014Temperature and strain rate effects in cold spray investigated by smoothed particle hydrodynamicscitations
- 2012Modelling spray coating using a combined CFD-DEM and spherical harmonic formulationcitations
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article
Challenges in computational modelling of food breakdown and flavour release
Abstract
A dynamic, three dimensional (3D) computational model that predicts the breakdown of food and the release of tastants and aromas could enhance the understanding of how food is perceived during consumption. This model could also shorten the design process of new foods because many virtual foods could be assessed, and discarded if unsuitable, before any physicalprototyping is required. The construction and testing of a complete 3D model of mastication presents many challenges including an accurate representation of: the anatomical movements of the oral cavity, the breakdown behaviour of the food, the interactions between comminuted food and saliva as the bolus is formed, the release and transport of taste and aromas and how these physical and chemical processes are perceived by a person. These challenges are discussed in reference to previous experimental and simulation work and using results of new capabilities of an existing model.