All Smart Protein project publications are also featured in the the Open Science Framework (OSF) platform here: https://osf.io/bwe42/
- Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics – Theresa Boeck, Lilit Ispiryan, Andrea Hoehnel, Aylin W. Sahin, Aidan Coffey, Emanuele Zannini, and Elke K. Arendt
- Perspective on the effect of protein extraction method on the anti-nutritional factor (ANF) content in seeds – Ashwitha Amin, Iben Lykke Petersen, Christian Malmberg, and Vibeke Orlien
- 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
- LCA as decision support tool in the food and feed sector: evidence from R&D case studies – Ott, D., Goyal, S., Reuss, R. et al.
- Life cycle cost analysis of agri-food products: A systematic review – Margo Degieter, Xavier Gellynck, Shashank Goyal, Denise Ott, Hans De Steur.
- How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries – Federico J.A. Perez-Cueto, Listia Rini, Ilona Faber, Morten A. Rasmussen, Kai-Brit Bechtold, Joachim J. Schouteten, Hans De Steur.
- Conference abstract: Upcycling of side-streams of the food industry with edible fungi: Fermentation of pasta residuals to an alternative protein source with garlic flavour [German language] – Andreas Hammer et al.
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 – Andrea Hoehnel, Jürgen Bez, Aylin W. Sahin, Aidan Coffey, Elke K. Arendt, and Emanuele Zannini
- Conference abstract: LCA as Decision Support Tool for Sustainable Protein Food: R&D Case Studies – Denise Ott et al.