“…The oxidation of proteins also involves a specific sector of the research that aims to selectively modify proteins and their functionality (Liu, Xiong, & Butterfield, 2000;Chen, Zhao, Sun, Ren, & Cui, 2013;Cui, Xiong, Kong, Zhao, & Liu, 2012;Kong, Xiong, Cui, and Zhao, 2013). Among oxidising agents capable of modify macromolecules, ozone, that is also included in the most reactive plasma species, has been recently applied for cassava starch (Klein et al, 2014), wheat starch (Sandhu, Manthey, & Simsek, 2012), cocoyam and yam starches (Oladebeye, Oshodi, Amoo, & Karim, 2013), egg and whey proteins (Uzun, Ibanoglu, Catal, & Ibanoglu, 2012;Segat et al, 2014).…”