Comprehensive assessment of hydrolyzed pig hoof keratin (HPHK) as a potential food ingredient: Stability, techno-functional properties, in vitro, and in silico bioactivities - Ruican Wang; Ying Zhang; Haoxin Cui; Wenhui Fu; Dongfei Tan; Qisijing Liu; Xuemeng Ji; Liye Zhu; Shuo Wang (Food Chemistry, 2026)