Creamy or Crunchy: Visualizing Food Protein Structures in Wolfram Language

How important is the relationship between protein structure and the food we eat?

• Protein structure influences food texture. It can make a food smooth and creamy or crisp and crunchy.
• Protein structure helps determine digestibility. Proteins with looser structures are more readily hydrolyzed into amino acids for easier digestion.
• Protein structure is a factor in whether foods such as peanuts and shellfish cause an allergic reaction.
• Protein structure can make our foods elegant and appetizing.

data analysis and visualization data repository food language other application areas protein proteins protein structure protein structures relationship wolfram