EFFECT OF ENZYMATIC HYDROLYSIS ON THE STRUCTURAL AND PROTEIN SOLUBILITY OF EGGSHELL MEMBRANE

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EFFECT OF ENZYMATIC HYDROLYSIS ON THE STRUCTURAL AND PROTEIN SOLUBILITY OF EGGSHELL MEMBRANE

Eggshell membrane (ESM) is considered food waste or a by-product of the egg processing industry. It has huge application potential in the engineering, nutraceutical, pharmaceutical, and cosmeceutical sectors. Recently, researchers have shown an increased interest in ESM hydrolysate (ESMH) from enzym...

書誌詳細
出版年:	Jurnal Teknologi
第一著者:	2-s2.0-85140219530
フォーマット:	論文
言語:	English
出版事項:	Penerbit UTM Press 2022
オンライン･アクセス:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85140219530&doi=10.11113%2fjurnalteknologi.v84.18654&partnerID=40&md5=e44409d30835eb1f439be394c92a433e

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