The word crosslinking implies durable combination of usually large, distinct elements at specific places to create a new entity that has different properties as a result of the union. In the case of proteins, such crosslinking often results in important changes in chemical, physical, functional, nutritional, and biome- dical properties, besides physical properties simply related to molecular size and shape. (Nucleic acids, carbohydrates glyco- proteins, and other biopolymers are correspondingly affected.) Since proteins are ubiquitous, the consequences of their crosslin- king are widespread...