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 oxidation is a topic of indisputable scientific interest given the impact of oxidized
proteins on food quality and safety. Carbonylation is regarded as one of the most notable …

This study systematically investigated the dose-effect relationship and regulatory
mechanism of theanine on the gelling properties of soy protein isolate (SPI). The results …

Digestibility is an important factor in accessing the nutritional quality and potential health
benefits of protein. In this study, exudates were utilized to incubate myofibrillar proteins …

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 …

High-fat diet can induce metabolic disorders, leading to metabolic diseases such as obesity,
hyperlipidemia, and diabetes. The effects of high-fat diet on the body are related to the …

Proteins from plants have been considered as safer, healthier, and more sustainable
resources than their animal counterparts. However, incomplete amino acid composition and …

Proteins are important macronutrients for the human body to grow and function throughout
life. Although proteins are found in most foods, their very dissimilar digestibility must be …

The effects of heat treatment on protein structure and in vitro digestibility in whole soybeans
with different moisture content (10.68%, 29.70%, 46.29%, and 62.05% wet basis) were …

Food digestion may be regarded as a physiological interface between food and health.
During digestion, the food matrix is broken down and the component nutrients and bioactive …