Enrichment of ACE inhibitory peptides in navy bean (Phaseolus vulgaris) using lactic acid bacteria

Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation

(2014) ShanTing Zhang et al.   FOOD CONTROL

Potential of novel Lactobacillus helveticus strains and their cell wall bound proteases to release physiologically active peptides from milk proteins

(2014) K.R. Elfahri et al.   INTERNATIONAL DAIRY JOURNAL

Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains

(2014) Chengcheng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The impact of fermentation and in vitro digestion on formation angiotensin converting enzyme (ACE) inhibitory peptides from pea proteins

(2013) Anna Jakubczyk et al.   FOOD CHEMISTRY

Characterization of a novel exopolysaccharide with antitumor activity from Lactobacillus plantarum 70810

(2013) Kun Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Lactobacillus helveticus: the proteolytic system

(2013) M. W. Griffiths et al.   Frontiers in Microbiology

Isolation and identification of high viscosity-producing lactic acid bacteria from a traditional fermented milk in Xinjiang and its role in fermentation process

(2012) Wei Li et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

(2012) Maria Inés Torino et al.   FOOD CHEMISTRY

Angiotensin I-converting enzyme inhibitory properties of Phaseolus vulgaris bean hydrolysates: Effects of different thermal and enzymatic digestion treatments

(2012) Xin Rui et al.   FOOD RESEARCH INTERNATIONAL

Novel angiotensin I-converting enzyme inhibitory peptides produced in fermented milk by specific wild Lactococcus lactis strains

(2012) J.C. Rodríguez-Figueroa et al.   JOURNAL OF DAIRY SCIENCE

Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties

(2011) Xin Rui et al.   FOOD RESEARCH INTERNATIONAL

Studies on changes in microstructure and proteolysis in cow and soy milk curd during fermentation using lactic cultures for improving protein bioavailability

(2011) Debasree Ghosh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Angiotensin I-converting enzyme inhibitory activity of chickpea and pea protein hydrolysates

(2010) Chockry Barbana et al.   FOOD RESEARCH INTERNATIONAL

Phaseolin diversity as a possible strategy to improve the nutritional value of common beans (Phaseolus vulgaris)

(2009) Carlos A. Montoya et al.   FOOD RESEARCH INTERNATIONAL

Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effect of fermented milk

(2009) Anne Pihlanto et al.   INTERNATIONAL DAIRY JOURNAL

Angiotensin-I converting enzyme inhibitory and antioxidant activities of protein hydrolysates from Phaseolus lunatus and Phaseolus vulgaris seeds

(2009) Juan Torruco-Uco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enzymatic hydrolysis of soybean protein using lactic acid bacteria

(2008) Laura Aguirre et al.   FOOD CHEMISTRY

Producibility and Digestibility of Antihypertensive β-Casein Tripeptides, Val-Pro-Pro and Ile-Pro-Pro, in the Gastrointestinal Tract: Analyses Using anin VitroModel of Mammalian Gastrointestinal Digestion

(2008) Kazuhito Ohsawa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY