TY  - JOUR
AU  - Barroso da Silva, Fernando Luís
AU  - Carloni, Paolo
AU  - Cheung, David
AU  - Cottone, Grazia
AU  - Donnini, Serena
AU  - Foegeding, E. Allen
AU  - Gulzar, Muhammad
AU  - Jacquier, Jean Christophe
AU  - Lobaskin, Vladimir
AU  - MacKernan, Donal
AU  - Mohammad Hosseini Naveh, Zeynab
AU  - Radhakrishnan, Ravi
AU  - Santiso, Erik E.
TI  - Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations
JO  - Annual review of food science and technology
VL  - 11
IS  - 1
SN  - 1941-1413
CY  - Palo Alto, Calif.
PB  - Annual Reviews64535
M1  - FZJ-2020-03080
SP  - 365-387
PY  - 2020
AB  - The structure and interactions of proteins play a critical role in determining the quality attributes of many foods, beverages, and pharmaceutical products. Incorporating a multiscale understanding of the structure–function relationships of proteins can provide greater insight into, and control of, the relevant processes at play. Combining data from experimental measurements, human sensory panels, and computer simulations through machine learning allows the construction of statistical models relating nanoscale properties of proteins to the physicochemical properties, physiological outcomes, and tastes of foods. This review highlights several examples of advanced computer simulations at molecular, mesoscale, and multiscale levels that shed light on the mechanisms at play in foods, thereby facilitating their control. It includes a practical simulation toolbox for those new to in silico modeling.
LB  - PUB:(DE-HGF)16
C6  - pmid:31951485
UR  - <Go to ISI:>//WOS:000523954500016
DO  - DOI:10.1146/annurev-food-032519-051640
UR  - https://juser.fz-juelich.de/record/884079
ER  -