Cold plasma-the fourth state of matter generated at room temperature is composed of
several reactive species that account for chemical and physical changes in biological …

Protein oxidation, a phenomenon that was not well recognized previously but now better
understood, is a complex chemical process occurring ubiquitously in food systems and can …

Protein is a major nutrient present in foods along with carbohydrates and lipids. Food
proteins undergo a wide range of modifications during food production, processing, and …

Protein oxidation results in structural modification which affects its functionalities. In this
study, 2, 2′-azobis (2-amidinopropane) dihydrochloride (AAPH) was selected as a …

The development of myofibrillar proteins drinks (MPDs) can provide meat protein nutrition to
specific groups of people. However, one major challenge is that myofibrillar proteins (MPs) …

Proteins, as the major structural component, play important roles in food systems because of
possessing bioactive nature, and valuable nutritional and functional characteristics. Today …

The antioxidant and emulsifying properties of flaxseed gum-whey protein isolate (FSG-WPI)
conjugates prepared by Maillard reaction via controlled dry-heating were investigated. The …

Pea protein isolate (PPI) is considered a promising substitute for commonly used protein
ingredients of animal origin. Its application in food industry is limited by lack of scientific …

Egg white protein (EWP) was one of the high‐quality protein sources and widely used in the
food industries because of excellent emulsifying, gelling, and foaming properties …

Hyaluronic acid (HA) is gaining popularity and acceptance as a food ingredient. HA has
certain properties such as water binding, viscosity manipulation which can be exploited in …