Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations

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Title: Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations
Authors: Silva, Fernando Luís Barroso daCarloni, PaoloCheung, DavidGulzar, MuhammadJacquier, Jean ChristopheLobaskin, VladimirMacKernan, Donalet al.
Permanent link: http://hdl.handle.net/10197/11563
Date: 17-Jan-2020
Online since: 2020-09-15T11:03:05Z
Abstract: Molecular mechanisms play key roles at a fundamental and processing level, in innovative taste systems, functional and nutritional ingredients, and integrated solutions for the food, beverage and pharmaceutical markets. Incorporating a multiscale understanding of such mechanisms can provide greater insight into, and control of the relevant processes at play. Combining data from experiment, human panels and simulation through machine learning allows the construction of statistical models relating nano-scale properties to physiological outcomes and consumer tastes. This review will touch on several examples where advanced computer simulations at a molecular, meso- and multi-scale level can shed light into the mechanisms at play thereby facilitating their control. It includes a practical simulation toolbox for those new to in-silico modelling.
Funding Details: European Commission
Science Foundation Ireland
Type of material: Journal Article
Publisher: Annual Reviews
Journal: Annual Review of Food Science and Technology
Volume: 11
Issue: 1
Start page: 365
End page: 387
Copyright (published version): 2020 Annual Reviews
Keywords: Molecular dynamicsMultiscaleCoarse grainingRare-event methodsConstant pH simulationQSARGPCREmulsionsInterface interactionsProtein-sugar interactions
DOI: 10.1146/annurev-food-032519-051640
Language: en
Status of Item: Peer reviewed
Appears in Collections:Physics Research Collection
Agriculture and Food Science Research Collection

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