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...

書目詳細資料
發表在:	Jurnal Teknologi
主要作者:	2-s2.0-85140219530
格式:	Article
語言:	English
出版:	Penerbit UTM Press 2022
在線閱讀:	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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