Scientific Publications

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