Strategies to promote the lupin proteins as a new and safe functional food ingredient: Assessment of oxidative and physical stability of food emulsions and allergenic potential

Project Information

LUPINSAFEFOOD

Grant agreement ID: 101106463

DOI

10.3030/101106463

Project closed

EC signature date 28 March 2023

Start date 1 January 2024

End date 31 December 2025

Funded under

• Marie Skłodowska-Curie Actions (MSCA)

Total cost

No data

EU contribution

€ 230 774,40

Coordinated by

DANMARKS TEKNISKE UNIVERSITET
Denmark

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Deliverables

Data Management Plan (1)

Data Management Plan

The Data Management Plan describes the data management life cycle for all data sets that will be collected, processed or generated by the action. It is a document describing what data will be collected, processed or generated and following what methodology and standards, whether and how this data will be shared and/or made open, and how it will be curated and preserved

Publications

Peer reviewed articles (4)

Enhancing lupin protein extraction and functionality through defatting: Impact of different solvents

Author(s): Grazielle Náthia-Neves, Adane Tilahun Getachew, Charlotte Jacobsen
Published in: Food Chemistry, Issue 495, 2025, ISSN 0308-8146
Publisher: Elsevier BV
DOI: 10.1016/J.FOODCHEM.2025.146378

Microwave-assisted extraction drives changes in the proteomic profile, structural, and functional properties of lupin protein isolates

Author(s): Grazielle Náthia-Neves, Simon Gregersen Echers, Adane Tilahun Getachew, Charlotte Jacobsen
Published in: Food Hydrocolloids, Issue 175, 2026, ISSN 0268-005X
Publisher: Elsevier BV
DOI: 10.1016/J.FOODHYD.2026.112492

Microwave-assisted extraction drives changes in the proteomic profile, structural, and functional properties of lupin protein isolates

Author(s): Grazielle Náthia-Neves, Simon Gregersen Echers, Adane Tilahun Getachew, Charlotte Jacobsen
Published in: Food Hydrocolloids, 2026, ISSN 0268-005X
Publisher: Elsevier BV
DOI: 10.1016/J.FOODHYD.2026.112492

The use of green technologies for processing lupin seeds (Lupinus angustifolius L.): Extraction of non-polar and polar compounds for concentrated-protein flour production

Author(s): Grazielle Náthia-Neves, Adane Tilahun Getachew, Sakhi Ghelichi, Charlotte Jacobsen
Published in: Food Research International, Issue 200, 2025, ISSN 0963-9969
Publisher: Elsevier BV
DOI: 10.1016/J.FOODRES.2024.115434