biostudies-literatureBarroso da Silva FLNIBIB NIH HHSNCI NIH HHS365-387https://www.ebi.ac.uk/biostudies/studies/S-EPMC7379328biostudies-literatureUnknown11The 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.Annual review of food science and technologyUnderstanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations.PMC7379328U54 CA193417U01 EB016027Barroso da Silva FLCottone GDonnini SCheung DGulzar MJacquier JCMohammad Hosseini Naveh ZSantiso EEFoegeding EALobaskin VMacKernan DCarloni PRadhakrishnan RfalseUnderstanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations.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.2020-01-01T00:00:00Z2020 Mar2024-11-21T06:00:33.659Z2020-09-14T07:04:38ZS-EPMC73793283195148510.1146/annurev-food-032519-051640