Over the recent decades, protein oxidation in muscle foods has gained increasing research
interests as it is known that protein oxidation can affect eating quality and nutritional value of …

Increasing the temperature by just a few degrees may lead to structural perturbation or
unfolding of the protein and consequent loss of function. The concepts of flexibility and …

The ability of ionic liquids (ILs) to support amphiphile self-assembly into a range of
mesophase structures has been established as a widespread phenomenon. From the ILs …

Temperature profoundly influences physiological responses in animals, primarily due to the
effects on biochemical reaction rates. Since physiological responses are often exemplified …

Animals living in the Southern Ocean have evolved in a singular environment. It shares
many of its attributes with the high Arctic, namely low, stable temperatures, the pervading …

Freeze tolerance–the ability to survive internal ice formation–has evolved repeatedly in
insects, facilitating survival in environments with low temperatures and/or high risk of …

Freezing is commonly used to extend the shelf life of meat and meat products but may
impact the overall quality of those products by inducing structural changes in myofibrillar …

Vitrification is an alternative approach to cryopreservation that enables hydrated living cells
to be cooled to cryogenic temperatures in the absence of ice. Vitrification simplifies and …

Enzymes from extremophilic microorganisms usually catalyze chemical reactions in non-
standard conditions. Such conditions promote aggregation, precipitation, and denaturation …

Shape memory polymers (SMPs), as a class of intelligent materials, have shown great
potential in biomedical and robotic fields. Although efforts have been made to design and …