Understanding and controlling food protein structure and function in foods: perspectives from experiments and computer simulations (2020)
- Authors:
- Autor USP: SILVA, FERNANDO LUIS BARROSO DA - FCFRP
- Unidade: FCFRP
- DOI: 10.1146/annurev-food-032519-051640
- Subjects: SIMULAÇÃO; PROTEÍNAS; DIETÉTICA; ALIMENTOS
- Keywords: GPCR; QSAR; Coarse graining; Constant-pH simulation; Molecular dynamics; Molecular interactions; Rare-event methods
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Annual Review of Food Science and Technology
- ISSN: 1941-1413
- Volume/Número/Paginação/Ano: v. 11, p. 365-387, 2020
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
SILVA, Fernando Luís Barroso da et al. Understanding and controlling food protein structure and function in foods: perspectives from experiments and computer simulations. Annual Review of Food Science and Technology, v. 11, p. 365-387, 2020Tradução . . Disponível em: https://doi.org/10.1146/annurev-food-032519-051640. Acesso em: 23 jan. 2026. -
APA
Silva, F. L. B. da, Carloni, P., Cheung, D., Cottone, G., Donnini, S., Foegeding, E. A., et al. (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. doi:10.1146/annurev-food-032519-051640 -
NLM
Silva FLB da, Carloni P, Cheung D, Cottone G, Donnini S, Foegeding EA, Gulzar M, Jacquier JC, Lobaskin V, MacKernan D, Naveh ZMH, Radhakrishnan R, Santiso EE. Understanding and controlling food protein structure and function in foods: perspectives from experiments and computer simulations [Internet]. Annual Review of Food Science and Technology. 2020 ; 11 365-387.[citado 2026 jan. 23 ] Available from: https://doi.org/10.1146/annurev-food-032519-051640 -
Vancouver
Silva FLB da, Carloni P, Cheung D, Cottone G, Donnini S, Foegeding EA, Gulzar M, Jacquier JC, Lobaskin V, MacKernan D, Naveh ZMH, Radhakrishnan R, Santiso EE. Understanding and controlling food protein structure and function in foods: perspectives from experiments and computer simulations [Internet]. Annual Review of Food Science and Technology. 2020 ; 11 365-387.[citado 2026 jan. 23 ] Available from: https://doi.org/10.1146/annurev-food-032519-051640 - A combined experimental and molecular simulation study of factors influencing interaction of quinoa proteins–carrageenan
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Informações sobre o DOI: 10.1146/annurev-food-032519-051640 (Fonte: oaDOI API)
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