Angiotensin I-converting enzyme inhibitory properties and SDS-PAGE of red lentil protein hydrolysates
Joyce I. Boye(Agriculture and Agri-Food Canada), Chockry Barbana(Universidad de Zaragoza), Noemie Pesta(Université de Reims Champagne-Ardenne), Samira Roufik(Health Canada)
Cited by 77
Related Papers
Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method
|British Journal Of Nutrition|2012|405
Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review
|Trends in Food Science & Technology|2010|279
Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition
|Food Chemistry|2010|161
In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil (Lens culinaris)
|Food & Function|2012|129
Angiotensin I-converting enzyme inhibitory activity of chickpea and pea protein hydrolysates
|Food Research International|2010|118