| Texto completo | |
| Autor(es): Mostrar menos - |
Barroso da Silva, Fernando Luis
;
Carloni, Paolo
;
Cheung, David
;
Cottone, Grazia
;
Donnini, Serena
;
Foegeding, E. Allen
;
Gulzar, Muhammad
;
Jacquier, Jean Christophe
;
Lobaskin, Vladimir
;
MacKernan, Donal
;
Naveh, Zeynab Mohammad Hosseini
;
Radhakrishnan, Ravi
;
Santiso, Erik E.
;
Doyle, MP
;
McClements, DJ
Número total de Autores: 15
|
| Tipo de documento: | Artigo Científico |
| Fonte: | ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 11; v. 11, p. 23-pg., 2020-01-01. |
| Resumo | |
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. (AU) | |
| Processo FAPESP: | 15/16116-3 - Mecanismos moleculares de origem eletrostática responsáveis pela complexação de proteínas |
| Beneficiário: | Fernando Luis Barroso da Silva |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |
| Processo FAPESP: | 19/06139-7 - 8th International Conference on Bioengineering and Nanotechnology |
| Beneficiário: | Fernando Luis Barroso da Silva |
| Modalidade de apoio: | Auxílio à Pesquisa - Reunião - Exterior |