| Original language | English |
|---|---|
| Pages (from-to) | 418-423 |
| Number of pages | 6 |
| Journal | Journal of Functional Foods |
| Volume | 52 |
| DOIs | |
| Publication status | Published - Jan 2019 |
Keywords
- Diet
- Protein hydrolysate
- Vascular function
- Lipid metabolism
- Glucose metabolism
- Cholesterol
- EXPERT CONSENSUS DOCUMENT
- ACID BINDING-ACTIVITY
- BLOOD-PRESSURE
- ARTERIAL STIFFNESS
- CHEMICAL-COMPOSITION
- AORTIC STIFFNESS
- WEIGHT-GAIN
- SOY PROTEIN
- LIFE-STYLE
- CHOLESTEROL
Cite this
}
Improvement of pulse wave velocity and metabolic cardiovascular risk parameters through egg protein hydrolysate intake : A randomized trial in overweight or obese subjects with impaired glucose tolerance or type 2 diabetes. / Plat, Jogchum; Severins, Nadine; Mensink, Ronald P.
In: Journal of Functional Foods, Vol. 52, 01.2019, p. 418-423.Research output: Contribution to journal › Article › Academic › peer-review
TY - JOUR
T1 - Improvement of pulse wave velocity and metabolic cardiovascular risk parameters through egg protein hydrolysate intake
T2 - A randomized trial in overweight or obese subjects with impaired glucose tolerance or type 2 diabetes
AU - Plat, Jogchum
AU - Severins, Nadine
AU - Mensink, Ronald P.
PY - 2019/1
Y1 - 2019/1
KW - Diet
KW - Protein hydrolysate
KW - Vascular function
KW - Lipid metabolism
KW - Glucose metabolism
KW - Cholesterol
KW - EXPERT CONSENSUS DOCUMENT
KW - ACID BINDING-ACTIVITY
KW - BLOOD-PRESSURE
KW - ARTERIAL STIFFNESS
KW - CHEMICAL-COMPOSITION
KW - AORTIC STIFFNESS
KW - WEIGHT-GAIN
KW - SOY PROTEIN
KW - LIFE-STYLE
KW - CHOLESTEROL
U2 - 10.1016/j.jff.2018.11.020
DO - 10.1016/j.jff.2018.11.020
M3 - Article
VL - 52
SP - 418
EP - 423
JO - Journal of Functional Foods
JF - Journal of Functional Foods
SN - 1756-4646
ER -