{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,12]],"date-time":"2026-11-12T07:50:25Z","timestamp":1794469825604,"version":"4.9.1"},"reference-count":71,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2018,4,1]],"date-time":"2018-04-01T00:00:00Z","timestamp":1522540800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2018,4,1]],"date-time":"2018-04-01T00:00:00Z","timestamp":1522540800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2018,4,1]],"date-time":"2018-04-01T00:00:00Z","timestamp":1522540800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2018,4,1]],"date-time":"2018-04-01T00:00:00Z","timestamp":1522540800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2018,4,1]],"date-time":"2018-04-01T00:00:00Z","timestamp":1522540800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2018,4,1]],"date-time":"2018-04-01T00:00:00Z","timestamp":1522540800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2018,4,1]],"date-time":"2018-04-01T00:00:00Z","timestamp":1522540800000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"funder":[{"DOI":"10.13039\/501100003200","name":"Kementerian Sains, Teknologi dan Inovasi","doi-asserted-by":"publisher","award":["10-05-ABI-FB 037"],"award-info":[{"award-number":["10-05-ABI-FB 037"]}],"id":[{"id":"10.13039\/501100003200","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Research International"],"published-print":{"date-parts":[[2018,4]]},"DOI":"10.1016\/j.foodres.2018.01.030","type":"journal-article","created":{"date-parts":[[2018,2,8]],"date-time":"2018-02-08T13:38:48Z","timestamp":1518097128000},"page":"589-597","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":95,"special_numbering":"C","title":["High angiotensin-I converting enzyme (ACE) inhibitory activity of Alcalase-digested green soybean (Glycine max) hydrolysates"],"prefix":"10.1016","volume":"106","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9132-6369","authenticated-orcid":false,"given":"Mohamad Ariff","family":"Hanafi","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Siti Nadia","family":"Hashim","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shyan Yea","family":"Chay","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Afshin","family":"Ebrahimpour","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1573-347X","authenticated-orcid":false,"given":"Mohammad","family":"Zarei","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kharidah","family":"Muhammad","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Azizah","family":"Abdul-Hamid","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4185-9415","authenticated-orcid":false,"given":"Nazamid","family":"Saari","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.foodres.2018.01.030_bb0005","series-title":"Enzymatic hydrolysis of food proteins","author":"Adler-Nissen","year":"1986"},{"key":"10.1016\/j.foodres.2018.01.030_bb0010","doi-asserted-by":"crossref","first-page":"915","DOI":"10.1007\/s00217-009-1133-x","article-title":"Effects of heat treatment and in vitro digestion on the angiotensin converting enzyme inhibitory activity of some legume species","volume":"229","author":"Akillioglu","year":"2009","journal-title":"European Food Research and Technology"},{"key":"10.1016\/j.foodres.2018.01.030_bb0015","doi-asserted-by":"crossref","first-page":"1125","DOI":"10.1016\/j.jff.2015.01.021","article-title":"Antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of date seed protein hydrolysates prepared using alcalase, flavourzyme and thermolysin","volume":"18","author":"Ambigaipalan","year":"2015","journal-title":"Journal of Functional Foods"},{"key":"10.1016\/j.foodres.2018.01.030_bb0020","series-title":"Official methods of analysis of AOAC international","author":"AOAC","year":"2005"},{"key":"10.1016\/j.foodres.2018.01.030_bb0025","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.foodchem.2010.12.093","article-title":"Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition","volume":"127","author":"Barbana","year":"2011","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2018.01.030_bb0030","first-page":"461","article-title":"Using ACE inhibitors appropriately","volume":"66","author":"Bicket","year":"2002","journal-title":"American Family Physician"},{"key":"10.1016\/j.foodres.2018.01.030_bb0035","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1016\/j.foodchem.2013.07.076","article-title":"ACE-inhibitory activity of enzymatic protein hydrolysates from lupin and other legumes","volume":"145","author":"Boschin","year":"2014","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2018.01.030_bb0040","doi-asserted-by":"crossref","first-page":"1155","DOI":"10.1016\/S0032-9592(00)00297-1","article-title":"Purification and characterization of angiotensin I-converting enzyme (ACE) inhibitory peptides from Alaska Pollack (Theragra chalcogramma) skin","volume":"36","author":"Byun","year":"2001","journal-title":"Process Biochemistry"},{"key":"10.1016\/j.foodres.2018.01.030_bb0045","doi-asserted-by":"crossref","first-page":"305","DOI":"10.1089\/jmf.2005.8.305","article-title":"Production and characterization of a soy protein-derived angiotensin I-converting enzyme inhibitory hydrolysate","volume":"8","author":"Cha","year":"2005","journal-title":"Journal of Medicinal Food"},{"key":"10.1016\/j.foodres.2018.01.030_bb0050","doi-asserted-by":"crossref","first-page":"1691","DOI":"10.1016\/j.procbio.2014.06.021","article-title":"ACE inhibitory, hypotensive and antioxidant peptide fractions from Mucuna pruriens proteins","volume":"49","author":"Chal\u00e9","year":"2014","journal-title":"Process Biochemistry"},{"key":"10.1016\/j.foodres.2018.01.030_bb0055","doi-asserted-by":"crossref","first-page":"511","DOI":"10.4236\/fns.2012.34072","article-title":"Lima bean (Phaseolus lunatus) protein hydrolysates with ACE-I inhibitory activity","volume":"3","author":"Chel-Guerrero","year":"2012","journal-title":"Food and Nutrition Sciences"},{"key":"10.1016\/j.foodres.2018.01.030_bb0060","doi-asserted-by":"crossref","first-page":"543","DOI":"10.1111\/j.1745-4514.2002.tb00772.x","article-title":"Identification of angiotensin I-converting enzyme inhibitory peptides derived from the peptic digest of soybean protein","volume":"26","author":"Chen","year":"2002","journal-title":"Journal of Food Biochemistry"},{"key":"10.1016\/j.foodres.2018.01.030_bb0065","doi-asserted-by":"crossref","first-page":"1187","DOI":"10.3168\/jds.S0022-0302(00)74983-6","article-title":"Bioactive milk peptides: a prospectus","volume":"83","author":"Clare","year":"2000","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.foodres.2018.01.030_bb0070","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1016\/j.foodres.2017.01.003","article-title":"ACE-inhibitory peptides from bovine caseins released with peptidases from Maclura pomifera latex","volume":"93","author":"Corrons","year":"2017","journal-title":"Food Research International"},{"key":"10.1016\/j.foodres.2018.01.030_bb0075","doi-asserted-by":"crossref","first-page":"632","DOI":"10.1016\/j.idairyj.2006.09.003","article-title":"Effect of heat and enzymatic treatment on the antihypertensive activity of whey protein hydrolysates","volume":"17","author":"Da Costa","year":"2007","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.foodres.2018.01.030_bb0080","doi-asserted-by":"crossref","first-page":"316","DOI":"10.3390\/nu9040316","article-title":"Angiotensin-I-converting enzyme (ACE)-inhibitory peptides from plants","volume":"9","author":"Daskaya-Dikmen","year":"2017","journal-title":"Nutrients"},{"key":"10.1016\/j.foodres.2018.01.030_bb0085","doi-asserted-by":"crossref","first-page":"1347","DOI":"10.1016\/S0140-6736(02)11403-6","article-title":"Selected major risk factors and global and regional burden of disease","volume":"360","author":"Ezzati","year":"2002","journal-title":"Lancet"},{"key":"10.1016\/j.foodres.2018.01.030_bb0090","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2012\/236384","article-title":"Enzyme hydrolysates from Stichopus horrens as a new source for angiotensin I-converting enzyme inhibitory peptides","volume":"2012","author":"Forghani","year":"2012","journal-title":"Evidence-based Complementary and Alternative Medicine"},{"key":"10.1016\/j.foodres.2018.01.030_bb0095","doi-asserted-by":"crossref","first-page":"276","DOI":"10.1016\/j.jff.2015.10.025","article-title":"Purification and characterization of angiotensin converting enzyme-inhibitory peptides derived from Stichopus horrens: Stability study against the ACE and inhibition kinetics","volume":"20","author":"Forghani","year":"2016","journal-title":"Journal of Functional Foods"},{"key":"10.1016\/j.foodres.2018.01.030_bb0100","doi-asserted-by":"crossref","first-page":"564","DOI":"10.1111\/j.1365-2621.2000.tb16049.x","article-title":"Classification and antihypertensive activity of angiotensin I-converting enzyme inhibitory peptides derived from food proteins","volume":"65","author":"Fujita","year":"2000","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.foodres.2018.01.030_bb0105","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1016\/S0162-3109(99)00118-6","article-title":"LKPNM: A prodrug-type ACE inhibitory peptide derived from fish protein","volume":"44","author":"Fujita","year":"1999","journal-title":"Immunopharmacology"},{"key":"10.1016\/j.foodres.2018.01.030_bb0110","doi-asserted-by":"crossref","first-page":"319","DOI":"10.1016\/j.jff.2015.07.010","article-title":"Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins","volume":"18","author":"Garcia-Mora","year":"2015","journal-title":"Journal of Functional Foods"},{"key":"10.1016\/j.foodres.2018.01.030_bb0115","doi-asserted-by":"crossref","first-page":"2682","DOI":"10.1016\/j.foodchem.2013.04.064","article-title":"LC\u2013MS\/MS coupled with QSAR modeling in characterising of angiotensin I-converting enzyme inhibitory peptides from soybean proteins","volume":"141","author":"Gu","year":"2013","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2018.01.030_bb0120","doi-asserted-by":"crossref","first-page":"328","DOI":"10.1016\/j.foodchem.2008.09.041","article-title":"Optimisation of hydrolysis conditions for the production of the angiotensin-I converting enzyme (ACE) inhibitory peptides from whey protein using response surface methodology","volume":"114","author":"Guo","year":"2009","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2018.01.030_bb0125","doi-asserted-by":"crossref","first-page":"961","DOI":"10.1002\/jsfa.5841","article-title":"Angiotensin-converting enzyme-inhibitory activity in protein hydrolysates from normal and anthracnose disease-damaged Phaseolus vulgaris seeds","volume":"93","author":"Hern\u00e1ndez-\u00c1lvarez","year":"2012","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.foodres.2018.01.030_bb0130","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.cis.2010.11.001","article-title":"Antihypertensive peptides: Production, bioavailability and incorporation into foods","volume":"165","author":"Hern\u00e1ndez-Ledesma","year":"2011","journal-title":"Advances in Colloid and Interface Science"},{"key":"10.1016\/j.foodres.2018.01.030_bb0135","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1111\/ijfs.13267","article-title":"Solubility, functional properties, ACE-I inhibitory and DPPH scavenging activities of alcalase hydrolysed soy protein hydrolysates","volume":"52","author":"Horax","year":"2017","journal-title":"International Journal of Food Science and Technology"},{"key":"10.1016\/j.foodres.2018.01.030_bb0140","doi-asserted-by":"crossref","first-page":"190","DOI":"10.3923\/biotech.2011.190.196","article-title":"Limited hydrolysis of two soybean protein products with trypsin or neutrase and the impacts on their solubility, gelation and fat absorbing capacity","volume":"10","author":"Hou","year":"2011","journal-title":"Biotechnology"},{"key":"10.1016\/j.foodres.2018.01.030_bb0145","doi-asserted-by":"crossref","first-page":"7","DOI":"10.17221\/3503-CJFS","article-title":"Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates","volume":"20","author":"Hrckova","year":"2002","journal-title":"Czech Journal of Food Science"},{"key":"10.1016\/j.foodres.2018.01.030_bb0150","doi-asserted-by":"crossref","first-page":"331","DOI":"10.1016\/j.foodchem.2005.05.011","article-title":"Nutritional quality of important food legumes","volume":"97","author":"Iqbal","year":"2006","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2018.01.030_bb0155","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1111\/1541-4337.12051","article-title":"Food-originating ACE inhibitors, including antihypertensive peptides, as preventive food components in blood pressure reduction","volume":"13","author":"Iwaniak","year":"2014","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.foodres.2018.01.030_bb0160","doi-asserted-by":"crossref","first-page":"9388","DOI":"10.1021\/ac901775h","article-title":"Colorimetric, high-throughput assay for screening angiotensin I-converting enzyme inhibitors","volume":"81","author":"Jimsheena","year":"2009","journal-title":"Analytical Chemistry"},{"key":"10.1016\/j.foodres.2018.01.030_bb0165","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1016\/S0140-6736(05)17741-1","article-title":"Global burden of hypertension: Analysis of worldwide data","volume":"365","author":"Kearney","year":"2005","journal-title":"Lancet"},{"key":"10.1016\/j.foodres.2018.01.030_bb0170","doi-asserted-by":"crossref","first-page":"535","DOI":"10.1016\/j.procbio.2016.01.009","article-title":"Angiotensin I-converting enzyme inhibitory peptides from an enzymatic hydrolysate of flounder fish (Paralichthy solivaceus) muscle as a potent anti-hypertensive agent","volume":"51","author":"Ko","year":"2016","journal-title":"Process Biochemistry"},{"key":"10.1016\/j.foodres.2018.01.030_bb0175","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1016\/j.jff.2015.11.038","article-title":"Do whey protein-derived peptides have dual dipeptidyl-peptidase IV and angiotensin I-converting enzyme inhibitory activities?","volume":"21","author":"Lacroix","year":"2016","journal-title":"Journal of Functional Foods"},{"key":"10.1016\/j.foodres.2018.01.030_bb0180","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1080\/87559129.2016.1175013","article-title":"Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges","volume":"33","author":"Lafarga","year":"2016","journal-title":"Food Reviews International"},{"key":"10.1016\/j.foodres.2018.01.030_bb0185","doi-asserted-by":"crossref","first-page":"C137","DOI":"10.1111\/j.1365-2621.2006.tb15609.x","article-title":"Composition and functional properties of soy protein isolates prepared using alternative defatting and extraction procedures","volume":"71","author":"L'hocine","year":"2006","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.foodres.2018.01.030_bb0190","doi-asserted-by":"crossref","first-page":"469","DOI":"10.1016\/S0271-5317(04)00058-2","article-title":"Angiotensin I-converting enzyme inhibitory peptides derived from food proteins and their physiological and pharmacological effects","volume":"24","author":"Li","year":"2004","journal-title":"Nutrition Research"},{"key":"10.1016\/j.foodres.2018.01.030_bb0195","doi-asserted-by":"crossref","first-page":"4097","DOI":"10.1021\/jf4001378","article-title":"Purification and identification of an ACE inhibitory peptide from walnut protein","volume":"61","author":"Liu","year":"2013","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodres.2018.01.030_bb0200","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.foodres.2014.11.024","article-title":"Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.): A review","volume":"76","author":"Luna-Vital","year":"2015","journal-title":"Food Research International"},{"key":"10.1016\/j.foodres.2018.01.030_bb0205","doi-asserted-by":"crossref","first-page":"4568\u22124573","DOI":"10.1021\/jf060264q","article-title":"Angiotensin I-converting enzyme inhibitory peptide derived from glycinin, the 11S globulin of soybean (Glycine max)","volume":"54","author":"Mallikarjun Gouda","year":"2006","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodres.2018.01.030_bb0210","doi-asserted-by":"crossref","first-page":"7616","DOI":"10.3390\/nu7095358","article-title":"Structural and antihypertensive properties of enzymatic hemp seed protein hydrolysates","volume":"7","author":"Malomo","year":"2015","journal-title":"Nutrients"},{"key":"10.1016\/j.foodres.2018.01.030_bb0215","doi-asserted-by":"crossref","first-page":"363","DOI":"10.1007\/s11746-013-2407-9","article-title":"Current knowledge in soybean composition","volume":"91","author":"Medic","year":"2016","journal-title":"Journal of the American Oil Chemists' Society"},{"key":"10.1016\/j.foodres.2018.01.030_bb0220","doi-asserted-by":"crossref","first-page":"86S","DOI":"10.1016\/S0895-7061(99)00113-2","article-title":"Combinations in the treatment of hypertension: ACE inhibitors and calcium antagonists","volume":"12","author":"Messerli","year":"1999","journal-title":"American Journal of Hypertension"},{"key":"10.1016\/j.foodres.2018.01.030_bb0225","doi-asserted-by":"crossref","first-page":"497","DOI":"10.1007\/s10722-006-0006-4","article-title":"SSR diversity of vegetable soybean [Glycine max (L.) Merr.]","volume":"54","author":"Mimura","year":"2007","journal-title":"Genetic Resources and Crop Evolution"},{"key":"10.1016\/j.foodres.2018.01.030_bb0230","doi-asserted-by":"crossref","first-page":"551","DOI":"10.1038\/nature01370","article-title":"Crystal structure of the human angiotensin-converting enzyme-lisinopril complex","volume":"421","author":"Natesh","year":"2003","journal-title":"Nature"},{"key":"10.1016\/j.foodres.2018.01.030_bb0235","doi-asserted-by":"crossref","first-page":"2273","DOI":"10.3382\/ps.2008-00558","article-title":"Enzymatic hydrolysis of poultry meal with endo- and exopeptidases","volume":"89","author":"Nchienzia","year":"2010","journal-title":"Poultry Science"},{"key":"10.1016\/j.foodres.2018.01.030_bb0240","doi-asserted-by":"crossref","first-page":"396","DOI":"10.1016\/j.foodchem.2016.09.053","article-title":"Bioactive peptides from Atlantic salmon (Salmo salar) with angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory, and antioxidant activities","volume":"218","author":"Neves","year":"2017","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2018.01.030_bb0245","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1016\/j.foodchem.2011.07.011","article-title":"Studies on purification and the molecular mechanism of a novel ACE inhibitory peptide from whey protein hydrolysate","volume":"130","author":"Pan","year":"2012","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2018.01.030_bb0250","first-page":"49","article-title":"Antioxidant and antimicrobial properties of Glycine max\u2014A review","volume":"1","author":"Ponnusha","year":"2011","journal-title":"International Journal of Current Biological and Medical Science"},{"key":"10.1016\/j.foodres.2018.01.030_bb0255","doi-asserted-by":"crossref","first-page":"484","DOI":"10.1016\/j.tifs.2005.07.003","article-title":"Quantitative structure activity relationship modeling of peptides and proteins as a tool in food science","volume":"16","author":"Pripp","year":"2005","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.foodres.2018.01.030_bb0260","doi-asserted-by":"crossref","first-page":"1216","DOI":"10.1016\/j.foodchem.2006.03.025","article-title":"Chemical composition and dietary fibre of yellow and green commercial soybeans (Glycine max)","volume":"101","author":"Redondo-Cuenca","year":"2006","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.foodres.2018.01.030_bb0265","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1097\/01.EEM.0000444857.23382.4a","article-title":"Potentially fatal side effect of ACE inhibitors: Angioedema","volume":"36","author":"Roberts","year":"2014","journal-title":"Emergency Medicine News"},{"key":"10.1016\/j.foodres.2018.01.030_bb0270","doi-asserted-by":"crossref","first-page":"432","DOI":"10.1016\/j.foodres.2009.09.002","article-title":"Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil","volume":"43","author":"Roy","year":"2010","journal-title":"Food Research International"},{"key":"10.1016\/j.foodres.2018.01.030_bb0275","doi-asserted-by":"crossref","first-page":"739","DOI":"10.1016\/j.foodres.2012.09.025","article-title":"Angiotensin I-converting enzyme inhibitory properties of Phaseolus vulgaris bean hydrolysates: Effects of different thermal and enzymatic digestion treatments","volume":"49","author":"Rui","year":"2012","journal-title":"Food Research International"},{"key":"10.1016\/j.foodres.2018.01.030_bb0280","doi-asserted-by":"crossref","first-page":"1116","DOI":"10.1016\/j.jff.2013.03.008","article-title":"Purification and characterization of angiotensin I-converting enzyme inhibitory peptides of small red bean (Phaseolus vulgaris) hydrolysates","volume":"5","author":"Rui","year":"2013","journal-title":"Journal of Functional Foods"},{"issue":"suppl","key":"10.1016\/j.foodres.2018.01.030_bb0285","doi-asserted-by":"crossref","first-page":"476S","DOI":"10.3945\/ajcn.113.071522","article-title":"Sustainability of plant-based diets: Back to the future","volume":"100","author":"Sabat\u00e9","year":"2014","journal-title":"The American Journal of Clinical Nutrition"},{"key":"10.1016\/j.foodres.2018.01.030_bb0290","doi-asserted-by":"crossref","first-page":"1370","DOI":"10.1016\/j.foodchem.2012.09.092","article-title":"A new QSAR model, for angiotensin I-converting enzyme inhibitory oligopeptides","volume":"136","author":"Sagardia","year":"2013","journal-title":"Food Chemistry"},{"key":"10.1016\/j.foodres.2018.01.030_bb0295","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.tifs.2016.01.010","article-title":"Production of bioactive peptides during soybean fermentation and their potential health benefits","volume":"50","author":"Sanjukta","year":"2016","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.foodres.2018.01.030_bb0300","first-page":"1057","article-title":"Angiotensin converting enzyme inhibitory peptides derived from cereals","volume":"3","author":"Shamloo","year":"2015","journal-title":"Journal of Human Nutrition & Food Science"},{"key":"10.1016\/j.foodres.2018.01.030_bb0310","doi-asserted-by":"crossref","first-page":"743","DOI":"10.1016\/j.indcrop.2013.08.064","article-title":"Evaluation of sugar, free amino acid, and organic acid compositions of different varieties of vegetable soybean (Glycine max [L.] Merr)","volume":"50","author":"Song","year":"2013","journal-title":"Industrial Crops and Products"},{"key":"10.1016\/j.foodres.2018.01.030_bb0315","doi-asserted-by":"crossref","first-page":"H121","DOI":"10.1111\/j.1750-3841.2009.01145.x","article-title":"Characterization and ACE-inhibitory activity of amaranth proteins","volume":"74","author":"Tiengo","year":"2009","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.foodres.2018.01.030_bb0320","doi-asserted-by":"crossref","first-page":"3658","DOI":"10.1007\/s13197-012-0919-1","article-title":"Preparation of bioactive peptides with high angiotensin converting enzyme inhibitory activity from winged bean [Psophocarpus tetragonolobus (L.) DC.] seed","volume":"51","author":"Wan Mohtar","year":"2014","journal-title":"Journal of Food Science and Technology"},{"key":"10.1016\/j.foodres.2018.01.030_bb0325","doi-asserted-by":"crossref","first-page":"537","DOI":"10.1016\/j.lwt.2013.11.039","article-title":"Potential ACE-inhibitory activity and nano LC-MS\/MS sequencing of peptides derived from aflatoxin contaminated peanut meal","volume":"56","author":"White","year":"2014","journal-title":"LWT - Food Science and Technology"},{"key":"10.1016\/j.foodres.2018.01.030_bb0330","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1111\/nyas.12500","article-title":"Production and supply of high-quality food protein for human consumption: Sustainability, challenges, and innovations","volume":"1321","author":"Wu","year":"2014","journal-title":"Annals of the New York Academy of Sciences"},{"key":"10.1016\/j.foodres.2018.01.030_bb0335","doi-asserted-by":"crossref","first-page":"873","DOI":"10.1002\/qsar.200630005","article-title":"Structural requirements of angiotensin I-converting enzyme inhibitory peptides: Quantitative structure-activity relationship modeling of peptides containing 4\u201310 amino acid residues","volume":"25","author":"Wu","year":"2006","journal-title":"QSAR & Combinatorial Science"},{"key":"10.1016\/j.foodres.2018.01.030_bb0340","doi-asserted-by":"crossref","first-page":"367","DOI":"10.1016\/S0963-9969(01)00131-4","article-title":"Characterization of inhibition and stability of soy-protein-derived angiotensin I-converting enzyme inhibitory peptides","volume":"35","author":"Wu","year":"2002","journal-title":"Food Research International"},{"key":"10.1016\/j.foodres.2018.01.030_bb0345","doi-asserted-by":"crossref","first-page":"4897","DOI":"10.1021\/jf026186y","article-title":"Isolation and antihypertensive effect of angiotensin I-converting enzyme (ACE) inhibitory peptides from spinach rubisco","volume":"51","author":"Yang","year":"2003","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodres.2018.01.030_bb0350","doi-asserted-by":"crossref","first-page":"1007","DOI":"10.1039\/c3fo60667h","article-title":"Winged bean [Psophorcarpus tetragonolobus (L.) DC] seeds as an underutilised plant source of bifunctional proteolysate and biopeptides","volume":"5","author":"Yea","year":"2014","journal-title":"Food and Function"},{"key":"10.1016\/j.foodres.2018.01.030_bb0355","doi-asserted-by":"crossref","first-page":"726","DOI":"10.1016\/j.foodres.2014.04.041","article-title":"Identification and characterization of papain-generated antioxidant peptides from palm kernel cake proteins","volume":"62","author":"Zarei","year":"2014","journal-title":"Food Research International"},{"key":"10.1016\/j.foodres.2018.01.030_bb0360","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1016\/j.foodres.2006.08.006","article-title":"Assessment of the protein quality of fourteen soybean [Glycine max (L.) Merr.] cultivars using amino acid analysis and two-dimensional electrophoresis","volume":"40","author":"Zarkadas","year":"2007","journal-title":"Food Research International"}],"container-title":["Food Research International"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0963996918300309?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0963996918300309?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,2,28]],"date-time":"2025-02-28T20:47:31Z","timestamp":1740775651000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0963996918300309"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2018,4]]},"references-count":71,"alternative-id":["S0963996918300309"],"URL":"https:\/\/doi.org\/10.1016\/j.foodres.2018.01.030","relation":{},"ISSN":["0963-9969"],"issn-type":[{"value":"0963-9969","type":"print"}],"subject":[],"published":{"date-parts":[[2018,4]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"High angiotensin-I converting enzyme (ACE) inhibitory activity of Alcalase-digested green soybean (Glycine max) hydrolysates","name":"articletitle","label":"Article Title"},{"value":"Food Research International","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.foodres.2018.01.030","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2018 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}