Studies on the interaction of the aromatic amino acids tryptophan, tyrosine and phenylalanine as well as tryptophan-containing dipeptides with cyclodextrins

Identification and quantification of ACE-inhibiting peptides in enzymatic hydrolysates of plant proteins

(2017) Steffi Rudolph et al.   FOOD CHEMISTRY

Tryptophan-containing dipeptides are bioavailable and inhibit plasma human angiotensin-converting enzyme in vivo

(2016) Susanne Kaiser et al.   INTERNATIONAL DAIRY JOURNAL

Investigating the inclusion properties of aromatic amino acids complexing beta-cyclodextrins in model peptides

(2015) Jolanda Valentina Caso et al.   AMINO ACIDS

Tryptophan-containing dipeptides are C-domain selective inhibitors of angiotensin converting enzyme

(2015) Diana Lunow et al.   FOOD CHEMISTRY

Selective release of ACE-inhibiting tryptophan-containing dipeptides from food proteins by enzymatic hydrolysis

(2013) Diana Lunow et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A 1H NMR titration study on the binding constants for D- and l-tryptophan inclusion complexes with 6-O-α-D-glucosyl-β-cyclodextrin. Formation of 1:1 and 2:1 (host:guest) complexes

(2013) Tomoki Akita et al.   JOURNAL OF MOLECULAR STRUCTURE

Complex formation of native and hydroxypropylated cyclodextrins with benzoic acid in aqueous solution: Volumetric and 1H NMR study

(2011) Irina Terekhova et al.   CHEMICAL PHYSICS LETTERS

pH-dependent complex formation of amino acids with β-cyclodextrin and quaternary ammonium β-cyclodextrin

(2011) Zita Sebestyén et al.   JOURNAL OF INCLUSION PHENOMENA AND MACROCYCLIC CHEMISTRY

Interactions of cyclodextrins with aromatic amino acids: a basis for protein interactions

(2011) Finn L. Aachmann et al.   JOURNAL OF INCLUSION PHENOMENA AND MACROCYCLIC CHEMISTRY

Study of the BPP7a peptide and its β-cyclodextrin complex: physicochemical characterization and complete sequence specific NMR assignments

(2011) Ivana Lula et al.   JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY

Taste modification of amino acids and protein hydrolysate by α-cyclodextrin

(2009) Giani Andrea Linde et al.   FOOD RESEARCH INTERNATIONAL

The use of 2D NMR to study β-cyclodextrin complexation and debittering of amino acids and peptides

(2009) Giani Andrea Linde et al.   FOOD RESEARCH INTERNATIONAL

Modeling of the Relationship between Dipeptide Structure and Dipeptide Stability, Permeability, and ACE Inhibitory Activity

(2009) Martin Foltz et al.   JOURNAL OF FOOD SCIENCE