Incorporation of legume protein in liquid breakfast for a healthy Australia

该项目旨在了解和控制豆类蛋白质的特性及其与其他成分（如乳清蛋白和膳食纤维）的相互作用，以配制具有上级技术功能的健康液体食品。这项研究将大大拓宽我们对豆类蛋白质磷脂复合物的行为及其对恶臭风味发展的贡献的理解。预期的结果是防止液体食品中不良感官特性的协议。这将通过改善富含豆类蛋白的饮料的感官属性而使食品工业受益，从而产生具有上级感官属性和长保质期的新型高营养产品。

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.