Linkage Projects - Grant ID: LP190100175

Funding Activity

Website
http://dataportal.arc.gov.au/NCGP/API/grants/LP190100175

Funding Status
Active

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Funded Activity Summary

Incorporation of legume protein in liquid breakfast for a healthy Australia. This project aims to understand and control the properties and interactions of legume protein with other ingredients (e.g. whey protein and dietary fibre) to formulate healthy liquid foods with superior techno-functionality. This research should significantly broaden our understanding of the behaviour of legume protein-phospholipid complexes and their contribution to malodorous flavour development. The expected outcomes are protocols to prevent undesirable sensory characteristics in liquid foods. This should benefit the food industry by improving the sensory attributes of beverages enriched with legume protein, leading to the creation of novel, highly nutritious products with superior sensory attributes and long shelf-life.

Funded Activity Details

Start Date: 02-2021

End Date: 01-2025

Funding Scheme: Linkage Projects

Funding Amount: $310,800.00

Funder: Australian Research Council

Research Topics

ANZSRC Field of Research (FoR)

Food Processing | Food Sciences | Food Chemistry and Molecular Gastronomy (excl. Wine)

ANZSRC Socio-Economic Objective (SEO)

Beverages (excl. Fruit Juices) | Soy Products | Processed Food Products and Beverages (excl. Dairy Products) not elsewhere classified |

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