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[AI identifies nearly 800 plant proteins that can act as emulsifiers] On September 9, scientists from the School of Food Science and Nutrition at the University of Leeds and the University of Edinburgh worked together to develop an artificial intelligence (AI) tool that can quickly identify plant proteins that can act as emulsifiers from tens of millions of candidate proteins. So far, the tool has targeted nearly 800 proteins. This achievement is expected to significantly shorten the expensive and lengthy trial and error process and lead to a new generation of plant-based foods, cosmetics and pharmaceuticals. The relevant paper was published in the new issue of "Communications Chemistry" magazine.
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