ERD

The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe

Project: SMART PROTEIN

Updated at: 01-11-2024

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Project acronym SMART PROTEIN

Comparative studies of structural and thermal gelation behaviours of soy, lentil and whey protein: A pH-dependency evalu...

Project: SMART PROTEIN

Updated at: 01-11-2024

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Project acronym SMART PROTEIN

Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours

Project: SMART PROTEIN

Updated at: 01-11-2024

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Project acronym SMART PROTEIN

Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein

Project: SMART PROTEIN

Updated at: 01-11-2024

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Project acronym SMART PROTEIN

A mixed-methods approach to examine farmers’ willingness to adopt protein crops

Project: SMART PROTEIN

Updated at: 01-11-2024

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Project acronym SMART PROTEIN

Resistant Protein: Forms and Functions

Project: SMART PROTEIN

Updated at: 01-11-2024

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Project acronym SMART PROTEIN

The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavi...

Project: SMART PROTEIN

Updated at: 01-11-2024

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Project acronym SMART PROTEIN

Identifying the Key Success Factors of Plant-Based Food Brands in Europe

Project: SMART PROTEIN

Updated at: 01-11-2024

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Project acronym SMART PROTEIN

Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Bas...

Project: SMART PROTEIN

Updated at: 01-11-2024

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Project acronym SMART PROTEIN

Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator M...

Project: SMART PROTEIN

Updated at: 01-11-2024

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Project acronym SMART PROTEIN

Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolat...

Project: SMART PROTEIN

Updated at: 01-11-2024

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Project acronym SMART PROTEIN

Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics

Project: SMART PROTEIN

Updated at: 01-11-2024

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Project acronym SMART PROTEIN

Social media and food consumer behavior: A systematic review

Project: SMART PROTEIN

Updated at: 01-11-2024

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Project acronym SMART PROTEIN

Effect of microbial transglutaminase on functional, rheological, and structural properties of lentil protein-casein bina...

Project: SMART PROTEIN

Updated at: 01-11-2024

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Project acronym SMART PROTEIN

Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties

Project: SMART PROTEIN

Updated at: 01-11-2024

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Project acronym SMART PROTEIN

Perspective on the Effect of Protein Extraction Method on the Antinutritional Factor (ANF) Content in Seeds

Project: SMART PROTEIN

Updated at: 31-10-2023

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Project acronym SMART PROTEIN

Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western,...

Project: SMART PROTEIN

Updated at: 31-10-2023

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Project acronym SMART PROTEIN

Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties

Project: SMART PROTEIN

Updated at: 31-10-2023

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Project acronym SMART PROTEIN

Assessment of market size, consumer trends, growth projections and successful factors for plant-based innovative product...

Project: SMART PROTEIN

Updated at: 31-10-2023

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Project acronym SMART PROTEIN

Laws, regulations and norms

Project: SMART PROTEIN

Updated at: 31-10-2023

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Project acronym SMART PROTEIN

Stakeholder Advisory Board established

Project: SMART PROTEIN

Updated at: 31-10-2023

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Project acronym SMART PROTEIN

Identifying the key success factors of plant-based food brands in Europe

Project: SMART PROTEIN

Updated at: 31-10-2023

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Project acronym SMART PROTEIN

Life cycle cost analysis of agri-food products: A systematic review

Project: SMART PROTEIN

Updated at: 31-10-2023

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Project acronym SMART PROTEIN

Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties

Project: SMART PROTEIN

Updated at: 31-10-2023

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Project acronym SMART PROTEIN

How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey...

Project: SMART PROTEIN

Updated at: 31-10-2023

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Project acronym SMART PROTEIN

Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Bas...

Project: SMART PROTEIN

Updated at: 31-10-2023

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Project acronym SMART PROTEIN

Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Mic...

Project: SMART PROTEIN

Updated at: 31-10-2023

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Project acronym SMART PROTEIN

Upcycling of side-streams of the food industry with edible fungi: Fermentation of pasta residuals to an alternative prot...

Project: SMART PROTEIN

Updated at: 31-10-2023

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Project acronym SMART PROTEIN

LCA as decision support tool in the food and feed sector: evidence from R&D case studies

Project: SMART PROTEIN

Updated at: 31-10-2023

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Project acronym SMART PROTEIN

Food proteins from animals and plants: Differences in the nutritional and functional properties

Project: SMART PROTEIN

Updated at: 31-10-2023

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Project acronym SMART PROTEIN

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