All Smart Protein project publications are also featured in the the Open Science Framework (OSF) platform here: https://osf.io/bwe42/
2022
- “Food proteins from animals and plants: Differences in the nutritional and functional properties” – Li Day, Julie A. Cakebread, Simon M. Loveday
- Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties – Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Elke K. Arendt, and Emanuele Zannini
2021
- “Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives” – Theresa Boeck, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt
- Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application – Theresa Boeck, Emanuele Zannini, Aylin W. Sahin, Juergen Bez and Elke K. Arendt