Copper (Cu) is an essential metal for human, animals and plants, although it is also
potentially toxic above supra-optimal levels. In plants, Cu is an essential cofactor of …

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 …

Oxidation is one of the deterioration reactions of proteins in food, the importance of which is
comparable to others such as Maillard, lipation, or protein‐phenol reactions. While research …

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 …

The effects of heat on the casein proteins and the casein micelles, including their
interactions with denatured whey proteins are reviewed. Aspects from chemical changes to …

Food and feed proteins are subject to oxidation reactions during production, processing, and
storage. Several individual oxidized amino acids have been described in model systems …

It is becoming increasingly clear that mitochondria drive cellular functions and in vivo
phenotypes by directing the production rate and abundance of metabolites that are …

A novel method involving microwave heating (MH) at 85° C can be applied to induce the self-
assembly of soy protein isolate (SPI) into SPI-nanofibrils at low pH and in the presence of …

This study was aimed at evaluating the potential of high-intensity ultrasound (HIU, 450 W for
10 min) combined with hydrogen peroxide (H 2 O 2) having various concentrations (0, 50 …

The present study investigated the effects of dielectric-barrier-discharge (DBD) plasma
treatment (12 kHz, 40 kV) at 1, 2, 3, and 4 min on the reduction of the immunoglobulin G …