Contribution of quasi-fibrillar superstructures in peroxide quenching by collagen peptides derived from fish processing by-products and their application as natural food additives
P. Banerjee, S. Kadherbasha, P. Dey, C. Sumeet, M. Bajaj, G. Y, V. A, P. Tagadghar
This study identifies collagen peptides' quasi-fibrillar structures as effective in quenching peroxides and extending oil shelf life, with applications as natural food additives.
bioRxiv · Feb 11, 2021 · PreprintBiochemistry