May 2024 in “International Journal of Cosmetic Science” Disulfide bonds are crucial for hair's strength, especially when wet.
19 citations,
January 2009 in “International review of cell and molecular biology” Hair's strength and flexibility come from its protein structure and molecular interactions.
1 citations,
January 2013 in “Chronicles of young scientists” Immuno-cosmeceuticals from chicken egg yolk can effectively repair and improve damaged hair.
135 citations,
October 1997 in “Journal of biological chemistry/The Journal of biological chemistry” Trichohyalin is modified by enzymes to form strong structures in hair cells.
99 citations,
May 1998 in “Journal of biological chemistry/The Journal of biological chemistry” Small proline-rich proteins and trichohyalin help make epithelial tissues tougher and more flexible.