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Changes in the structure and thermal properties of feather keratin induced by L-Cys extraction followed by enzymatic hydrolysis.

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Bibliographic Details
Title: Changes in the structure and thermal properties of feather keratin induced by L-Cys extraction followed by enzymatic hydrolysis.
Authors: Staroszczyk H; Department of Chemistry, Technology and Biotechnology of Food, Chemical Faculty, Gdańsk University of Technology, Narutowicza 11/12 St., 80-233 Gdańsk, Poland. Electronic address: hanna.staroszczyk@pg.edu.pl., Sommer A; Department of Chemistry, Technology and Biotechnology of Food, Chemical Faculty, Gdańsk University of Technology, Narutowicza 11/12 St., 80-233 Gdańsk, Poland. Electronic address: agata.sommer@pg.edu.pl., Taraszkiewicz A; Department of Chemistry, Technology and Biotechnology of Food, Chemical Faculty, Gdańsk University of Technology, Narutowicza 11/12 St., 80-233 Gdańsk, Poland. Electronic address: antoni.taraszkiewicz1@pg.edu.pl., Michalec M; Department of Crystallochemistry and Crystallophysics, Faculty of Chemistry, Jagiellonian University in Kraków, Gronostajowa 2 St., 30-387 Kraków, Poland. Electronic address: michalec@chemia.uj.edu.pl.
Source: Food chemistry [Food Chem] 2026 Feb 01; Vol. 501, pp. 147522. Date of Electronic Publication: 2025 Dec 18.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1873-7072
DOI:10.1016/j.foodchem.2025.147522