Smart Protein Project
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Scientific Publications

#SmartProteinEU

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

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

2020

  • Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications

The Smart Protein project has received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No 862957.

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