Biological networks structural complexes

Gels are of central importance for most semisolid food products. A gel can contain more than 99% water and still retain the characteristics of a solid. The network structure will determine whether the water will be firmly held or whether the gel will behave more like a sponge, where water is easily squeezed out. The gel structure will also have a major impaet on the texture as well as diffusion of water and soluble compounds. Many food matrixes are based on colloidal gels such as yoghurts, cheeses, many desserts, sausages etc (see also Chapters 19 and 20). In whole foods, there is often a combination of colloidal structures and fragments of biological tissues or gel structures in combination with particles, emulsion and foam structures. This level of complexity of composite food structures will not be dealt with here. 

A CALCULUS FOR RELATING THE DYNAMICS AND STRUCTURE OF COMPLEX BIOLOGICAL NETWORKS... 

The driving force behind the development of the ANN models is the biological neural network, a complex structure, which is the information processing system for a living being. Thus ANN mimics a human brain for solving complex problems, which may be... 

This understanding suggests that many seemingly complex biological networks may employ redundancy and other structural motifs or modules to achieve relatively simple overall system behavior. 

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