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dc.contributor.authorda Silva, Fernando Luís Barroso
dc.contributor.authorCarloni, Paolo
dc.contributor.authorCheung, David
dc.contributor.authorCottone, Grazia
dc.contributor.authorDonnini, Serena
dc.contributor.authorAllen Foegeding, E.
dc.contributor.authorGulzar, Muhammad
dc.contributor.authorJacquier,  Jean Christophe
dc.contributor.authorLobaskin, Vladimir
dc.contributor.authorMacKernan, Donal
dc.contributor.authorNaveh, Zeynab
dc.contributor.authorMohammad Hosseini
dc.contributor.authorRadhakrishnan, Ravi
dc.contributor.authorSantiso, Erik E.
dc.date.accessioned2021-02-16T11:24:59Z
dc.date.available2021-02-16T11:24:59Z
dc.date.issued2020
dc.identifier.citationda Silva, Fernando Luís Barroso, Carloni, Paolo, Cheung, David, Cottone, Grazia, Donnini, Serena, Allen Foegeding, E., Gulzar, Muhammad, Jacquier,  Jean Christophe, Lobaskin, Vladimir, MacKernan, Donal, Naveh, Zeynab, Mohammad Hosseini, Radhakrishnan, Ravi, Santiso, Erik E. (2020). Understanding and Controlling Food Protein Structure and Function in Foods : Perspectives from Experiments and Computer Simulations. <i>Annual Review of Food Science and Technology</i>, <i>11</i>, 365-387. <a href="https://doi.org/10.1146/annurev-food-032519-051640" target="_blank">https://doi.org/10.1146/annurev-food-032519-051640</a>
dc.identifier.otherCONVID_34398556
dc.identifier.urihttps://jyx.jyu.fi/handle/123456789/74250
dc.description.abstractThe 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.en
dc.format.mimetypeapplication/pdf
dc.languageeng
dc.language.isoeng
dc.publisherAnnual Reviews
dc.relation.ispartofseriesAnnual Review of Food Science and Technology
dc.rightsIn Copyright
dc.subject.otherfood protein
dc.subject.otherfoods
dc.subject.otherexperiments
dc.subject.othercomputer simulations
dc.titleUnderstanding and Controlling Food Protein Structure and Function in Foods : Perspectives from Experiments and Computer Simulations
dc.typearticle
dc.identifier.urnURN:NBN:fi:jyu-202102161668
dc.contributor.laitosBio- ja ympäristötieteiden laitosfi
dc.contributor.laitosDepartment of Biological and Environmental Scienceen
dc.type.urihttp://purl.org/eprint/type/JournalArticle
dc.description.reviewstatuspeerReviewed
dc.format.pagerange365-387
dc.relation.issn1941-1413
dc.relation.volume11
dc.type.versionacceptedVersion
dc.rights.copyright© 2020 Annual Reviews Inc.
dc.rights.accesslevelopenAccessfi
dc.subject.ysosimulointi
dc.subject.ysoruoka
dc.subject.ysoproteiinit
dc.subject.ysofysiologiset vaikutukset
dc.subject.ysofysikaaliset ominaisuudet
dc.subject.ysotilastolliset mallit
dc.subject.ysoravintoaineet
dc.subject.ysokemialliset ominaisuudet
dc.subject.ysomaku (aineen ominaisuudet)
dc.format.contentfulltext
jyx.subject.urihttp://www.yso.fi/onto/yso/p4787
jyx.subject.urihttp://www.yso.fi/onto/yso/p3670
jyx.subject.urihttp://www.yso.fi/onto/yso/p4332
jyx.subject.urihttp://www.yso.fi/onto/yso/p11511
jyx.subject.urihttp://www.yso.fi/onto/yso/p1174
jyx.subject.urihttp://www.yso.fi/onto/yso/p26278
jyx.subject.urihttp://www.yso.fi/onto/yso/p3939
jyx.subject.urihttp://www.yso.fi/onto/yso/p4038
jyx.subject.urihttp://www.yso.fi/onto/yso/p3459
dc.rights.urlhttp://rightsstatements.org/page/InC/1.0/?language=en
dc.relation.doi10.1146/annurev-food-032519-051640


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