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

Informazioni relative al progetto

LUPINSAFEFOOD

ID dell’accordo di sovvenzione: 101106463

DOI

10.3030/101106463

Progetto chiuso

Data della firma CE 28 Marzo 2023

Data di avvio 1 Gennaio 2024

Data di completamento 31 Dicembre 2025

Finanziato da

• Marie Skłodowska-Curie Actions (MSCA)

Costo totale

Nessun dato

Contributo UE

€ 230 774,40

Coordinato da

DANMARKS TEKNISKE UNIVERSITET
Denmark

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I link ai risultati e alle pubblicazioni dei progetti del 7° PQ, così come i link ad alcuni tipi di risultati specifici come dataset e software, sono recuperati dinamicamente da .OpenAIRE .

Risultati finali

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

Documents, reports (1)

Communication, Dissemination and Exploitation Plan

The plan describes the planned measures to maximize the impact of the project, including the dissemination and exploitation measures that are planned, and the target group(s) addressed. Regarding communication measures and public engagement strategy, the aim is to inform and reach out to society and show the activities performed, and the use and the benefits the project will have for citizens.

Pubblicazioni

Peer reviewed articles (4)

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

Autori: Grazielle Náthia-Neves, Adane Tilahun Getachew, Charlotte Jacobsen
Pubblicato in: Food Chemistry, Numero 495, 2025, ISSN 0308-8146
Editore: 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

Autori: Grazielle Náthia-Neves, Simon Gregersen Echers, Adane Tilahun Getachew, Charlotte Jacobsen
Pubblicato in: Food Hydrocolloids, Numero 175, 2026, ISSN 0268-005X
Editore: 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

Autori: Grazielle Náthia-Neves, Simon Gregersen Echers, Adane Tilahun Getachew, Charlotte Jacobsen
Pubblicato in: Food Hydrocolloids, 2026, ISSN 0268-005X
Editore: 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

Autori: Grazielle Náthia-Neves, Adane Tilahun Getachew, Sakhi Ghelichi, Charlotte Jacobsen
Pubblicato in: Food Research International, Numero 200, 2025, ISSN 0963-9969
Editore: Elsevier BV
DOI: 10.1016/J.FOODRES.2024.115434