A2 Review article, Literature review, Systematic review
Understanding and Controlling Food Protein Structure and Function in Foods : Perspectives from Experiments and Computer Simulations (2020)

da 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. Annual Review of Food Science and Technology, 11, 365-387. https://doi.org/10.1146/annurev-food-032519-051640

JYU authors or editors

Publication details

All authors or editors: da Silva, Fernando Luís Barroso; Carloni, Paolo; Cheung, David; Cottone, Grazia; Donnini, Serena; Allen Foegeding, E.; Gulzar, Muhammad; Jacquier,  Jean Christophe; Lobaskin, Vladimir; MacKernan, Donal; et al.

Journal or series: Annual Review of Food Science and Technology

ISSN: 1941-1413

eISSN: 1941-1421

Publication year: 2020

Volume: 11

Pages range: 365-387

Publisher: Annual Reviews

Publication country: United States

Publication language: English

DOI: https://doi.org/10.1146/annurev-food-032519-051640

Publication open access:

Publication channel open access:

Publication is parallel published (JYX): https://jyx.jyu.fi/handle/123456789/74250


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.

Keywords: food; nutrients (animals and humans); proteins; physical properties; chemical properties; physiological effects; flavour; statistical models; simulation

Free keywords: food protein; foods; experiments; computer simulations

Contributing organizations

Ministry reporting: Yes

Reporting Year: 2020

JUFO rating: 1

Last updated on 2022-20-09 at 15:12