In vivo anti‐hypertensive effect of peptides from egg white and its molecular mechanism with ACE
Author:
Affiliation:
1. College of Food Science and Engineering Bohai University Jinzhou121013China
2. College of Food Science and Engineering Northwest A&F University Yangling712100China
3. Lab of Nutrition and Functional Food Jilin University Changchun130062China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14756
Reference41 articles.
1. In silico analysis and molecular docking study of angiotensin I-converting enzyme inhibitory peptides from smooth-hound viscera protein hydrolysates fractionated by ultrafiltration
2. Novel Antihypertensive Peptides Derived from Chicken Foot Proteins
3. Antihypertensive Effects in Vitro and in Vivo of Novel Angiotensin-Converting Enzyme Inhibitory Peptides from Bovine Bone Gelatin Hydrolysate
4. Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study
5. A Review on the Nonpharmacological Therapy of Traditional Chinese Medicine with Antihypertensive Effects
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