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Molecular dynamics simulation for mechanism revelation of the safety and nutrition of lipids and derivatives in food: State of the art

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Unveiling Molecular Interactions in Chocolate by Molecular Dynamics: A Study on Caffeine, Fatty Acids, and Sugars

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Phenomenological model for predicting the “Conching Degree” of chocolate

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Structuring of 2‐oleodipalmitin at the air interface from all‐atom, united‐atom, and coarse‐grained molecular dynamics simulations

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Promoting research into vegetable oils by molecular simulation: recent progress and perspective

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Isotropic liquid state of cocoa butter

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Computational modelling of extrusion process temperatures on the interactions between black soldier fly larvae protein and corn flour starch

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In Silico Prediction of Food Properties: A Multiscale Perspective

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Interactions between phospholipid head groups and a sucrose crystal surface at the cocoa butter interface

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Phospholipids in chocolate: Structural insights and mechanistic explanations of rheological behavior by coarse-grained molecular dynamics simulations

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Latest advances in imaging techniques for characterizing soft, multiphasic food materials

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Mathematical and computational modeling of fats and triacylglycerides

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Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art

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Planar sucrose substrates for investigating interfaces found in molten chocolate

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