Raikos, VassiliosHayes, HelenStead, DavidNi, He2020-05-282020-05-282019-11Raikos, V, Hayes, H, Stead, D & Ni, H 2019, 'Angiotensin‐converting enzyme inhibitory activity of hydrolysates generated from whey protein fortified with salal fruits ( Galtheria shallon ) by enzymatic treatment with Pronase from Streptomyces griseus', International Journal of Food Science and Technology, vol. 54, no. 11, pp. 2975-2982. https://doi.org/10.1111/ijfs.142110950-5423Mendeley: c873db9e-9760-3a4c-955b-aa46460c62edORCID: /0000-0001-5186-2696/work/63243228ORCID: /0000-0001-9268-5868/work/76974328ORCID: /0000-0003-3582-6040/work/90173688https://hdl.handle.net/2164/14389This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).8362591engwhey proteinsalal berryproteasepeptidesACE-inhibitionBIOACTIVE PEPTIDESMOLECULAR-STRUCTUREIDENTIFICATIONBETA-LACTOGLOBULINDIGESTIONOVINECHEESE WHEYALBUMINYOGURTMILKR Medicine (General)Food ScienceIndustrial and Manufacturing EngineeringRural and Environmental Science and Analytical Services (RESAS)R1Journal article10.1111/ijfs.14211http://www.scopus.com/inward/record.url?scp=85066462031&partnerID=8YFLogxKhttp://www.mendeley.com/research/angiotensinconverting-enzyme-inhibitory-activity-hydrolysates-generated-whey-protein-fortified-salal5411