Scientific Publications

All Smart Protein project publications are also featured in the the Open Science Framework (OSF) platform here: https://osf.​io/bwe42/

2024 (FULL PAPERS)

• Faber et al. (2024) The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe. Food Quality and Preference, 114, 105101. https://doi.org/10.1016/j.foodqual.2024.105101

• Gautheron et al. (2024) Solid-state fermentation of quinoa flour: an in-depth analysis of ingredient characteristics. Fermentation, 10(7), 360. https://doi.org/10.3390/fermentation10070360

• Malterre et al. (2024) Enhancing the techno-functional properties of lentil protein isolate dispersions using in-line high-shear rotor-stator mixing. Foods, 13(2), 283. https://doi.org/10.3390/foods13020283

• Rini et al. (2024) Social media and food consumer behaviour: a systematic review. Trends in Food Science and Technology, 143, 104290. https://doi.org/10.1016/j.tifs.2023.104290

• Rini et al. (2024) The role of social media in driving beliefs, attitudes and intentions of meat reduction towards plant-based meat behavioural intentions. Food Quality and Preference, 113, 105059. https://doi.org/10.1016/j.foodqual.2023.105059

2023 (FULL PAPERS)

• Degieter et al. (2023) A mixed-methods approach to examine farmers’ willingness to adopt protein crops. Outlook on Agriculture, 0(0). https://doi.org/10.1177/00307270231205924
• Du et al. (2023) Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein. Food Structure, 37, 100342. https://doi.org/10.1016/j.foostr.2023.100342
• Krause et al. (2023) Associating compositional, nutritional, and techno-functional characteristics of faba bean (Vicia faba L.) protein isolates and their production side-streams with potential food applications. Foods, 12(5), 919. https://doi.org/10.3390/foods12050919
• Malterre et al. (2023) Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae. Foods, 12(9), 1741. https://doi.org/10.3390/foods12091741
• Rini et al. (2023) Identifying the Key Success Factors of Plant-Based Food Brands in Europe. Sustainability, 15(1), 306. https://doi.org/10.3390/su15010306
• Tang et al. (2023) Plant protein versus dairy proteins: a pH-dependency investigation on their structure and functional properties. Foods, 12(2), 368. https://doi.org/10.3390/foods12020368
• Tang et al. (2023) Effect of microbial transglutaminase on functional, rheological, and structural properties of lentil protein-casein binary gels. Food Hydrocolloids, 143, 108838. https://doi.org/10.1016/j.foodhyd.2023.108838
• Tang et al. (2023) Comparative studies of structural and thermal gelation behaviours of soy, lentil and whey protein: A pH-dependency evaluation. Food Hydrocolloids, 146(A), 109240. https://doi.org/10.1016/j.foodhyd.2023.109240
• Waehrens et al. (2023) Consumers’ sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe. Food Quality and Preference, 108, 104875. https://doi.org/10.1016/j.foodqual.2023.104875

2023 (CONFERENCE ABSTRACTS) 

• Faber et al. (2023) Behavioural intentions towards plant-based meat and cheese alternatives in Europe: the mediating role of barriers and trust. 15th Pangborn Sensory Science Symposium (Pangborn 2023), Book of Abstracts 2023, pp. 94-94.
• Marusig et al. (2023) UAV remote sensing of agronomic parameters and yield in chickpea and lentil. Proceeds of the 14th European Conference on Precision Agriculture (Bologna 2023). https://doi.org/10.3920/978-90-8686-947-3

• Rini et al. (2023) European consumers’ purchase intentions towards plant-based meat products: the mediation effect of social media involvement. 15th Pangborn Sensory Science Symposium (Pangborn 2023), Book of Abstracts 2023, pp. 334-334.

2022 (FULL PAPERS) 

• Amin et al. (2022) Perspective on the effect of protein extraction method on the anti-nutritional factor (ANF) content in seeds. ACS Food Sci. Technol., 2(4), 604-612. https://doi.org/10.1021/acsfoodscitech.1c00464
• Boeck et al. (2022) Lentil-based yoghurt alternatives fermented with multifunctional strains of lactic acid bacteria – techno-functional, microbiological and sensory characteristics. Foods, 11(14), 2013. https://doi.org/10.3390/foods11142013
• Day et al. (2022) Food proteins from animals and plants: Differences in the nutritional and functional properties. Trends in Food Science and Technology, 119, 428-442. https://doi.org/10.1016/j.tifs.2021.12.020
• Degieter et al. (2022) Life cycle cost analysis of agri-food products: a systematic review. Science of the Total Environment, 850, 158012. https://doi.org/10.1016/j.scitotenv.2022.158012
• Ott et al. (2022) LCA as decision support tool in the food and feed sector: evidence from R&D case studies. Environment Systems and Decisions, 43, 129-141. https://doi.org/10.1007/s10669-022-09874-y
• Perez-Cueto et al. (2022) How barriers towards plant-based food consumption differ according to dietary lifestyle: findings from a consumer survey in 10 EU countries. International Journal of Gastronomy and Food Science, 29, 100587. https://doi.org/10.1016/j.ijgfs.2022.100587
• Vogelsand-O’Dwyer (2022) Enzymatic hydrolysis of pulse proteins as a tool to improve techno-functional properties. Foods, 11(9), 1307. https://doi.org/10.3390/foods11091307
• Vogelsang-O’Dwyer (2022) Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties. European Food Research and Technology, 249, 573-586.  https://doi.org/10.1007/s00217-022-04152-2

2022 (CONFERENCE ABSTRACTS)

• Hammer et al. (2022) 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]. Lebensmittelchemie, 76(S2), pp. S2-047–S2-047. https://doi.org/10.1002/lemi.202259024

2021 (FULL PAPERS)

• Boeck et al. (2021) Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives. Comprehensive Reviews in Food Science & Food Safety, 20(4), 3858-3880. https://doi.org/10.1111/1541-4337.12778

• Boeck et al. (2021) Nutritional and rheological features of lentil protein isolate for yoghurt-like application. Foods, 10(8), 1692. https://doi.org/10.3390/foods10081692

2020 (FULL PAPERS)

• Hoehnel et al. (2020) Leuconostoc citreum TR116 as a microbial cell factory to functionalise high-protein faba bean ingredients for bakery applications. Foods, 9(11), 1706. https://doi.org/10.3390/foods9111706

2020 (CONFERENCE ABSTRACTS)

• Ott et al. (2020) LCA as decision support tool for sustainable protein food: R&D case studies. LCA Food 2020 (virtual conference).