润色以下文字：Dressings are commonly used in recipes to improve the taste and are very popular in the world Putting a dressing on the bread will affect its quality ie makes it softer or wetter Previous works

Dressings are commonly used in recipes to enhance the taste and are immensely popular worldwide. Applying a dressing to bread can significantly impact its quality, making it softer or wetter. Previous studies have focused on healthy dressings, such as low-fat options. However, understanding the molecular interactions within dressings is crucial and can provide a theoretical basis for further treatment, including production, storage, and transportation.

This project aims to develop models that describe the spreading behavior and penetration of salad dressing on bread crust. The dressing is essentially a multi-component non-Newtonian fluid consisting of water, oil, and surfactants, while the crust can be treated as a porous medium. The Lattice Boltzmann Method (LBM) bridges the gap between modeling microscopic and macroscopic processes and is suitable for solving complex fluid flow problems. Therefore, the project's objective is to simplify the construction of models for multicomponent fluid flow on a porous surface using LBM.

The research strategy is divided into two parts: simulation using LBM and validation using experiments. A multicomponent model will be constructed in the Laboratory of Fluid Dynamics and Technical Flows at the Otto von Guericke University of Magdeburg, Germany, for the simulation part. For the validation part, dressing properties such as viscosity and water content, and crust properties such as porosity and wettability will be analyzed at Jiangnan University in China