1.In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.
在烹调中，软化是一种去划分胶质在肉中消耗的过程而去使它更加的美味。
2.Collagens are a group of proteins in the dermis, the connective tissue layer of the skin, and are responsible for the strength of skin.
胶原是真皮里的一组蛋白，是皮肤的结缔组织层，并形成了皮肤的韧性。
3.Extracellular matrix is composed of four families: collagens, proteoglycans, elastin and extracellular matrix structural glycoproteins.
细胞外间质由四大家族组成，胶原蛋白，蛋白多糖。
4.This article will summarize the relationship between the markers of cartilage collagens and osteoarthritis.
本文对软骨胶原标志物与骨性关节炎的关系作一综述。
5.Adopting vacuum suction massage and spray systems to increase collagens and restore the elastic fibers of skin to compact the skin.
通过吸引、雾化系统，增加胶原蛋白和弹性纤维，恢复皮肤弹性。使皮肤紧致有光泽。
6.Conclusion Tetrandrine has the effect on the ultrastructure, so it may inhibit cellular proliferation and collagens. . .
结论粉防己碱可影响瘢痕成纤维细胞的超微结构，从而可能降低其胶原蛋白等细胞外基质的合成。
7.The main composition of fish bone and connective tissues is collagens .
鱼类骨骼和结缔组织的主要成份是胶原蛋白。
8.Based on that, some recent technologies and methods on extraction of collagens from pigskin, calf skin and fish skin are introduced.
简要介绍了动物皮胶原的结构组成和物化性质，着重综述了最近几年国内外从猪皮、牛皮和鱼皮中提取胶原的工艺方法。
9.How do collagens undergo self-assembly?
胶原蛋白如何进行自组装？
10.Examination of dynamic changes of different-type collagens in bone fracture healing with a polarized light microscopy
偏振光显微观察不同胶原纤维在骨折愈合过程中的动态变化