Dr. Ben Kew presented at the Rank Prize Symposium on Low Carbohydrate Diets, 7-10th May 2024

Dr. Ben Kew (Postdoctoral Fellow, SusProFood Innovate UK Project) secured grant to present his work at the Rank Prize Symposium on Low Carbohydrate Diets, 7-10th May 2024. He gave a talk titled "Sensory, neural and cellular aspects of plant proteins" highlighting mechanistic aspects of astringency often perceived in alternative proteins.

Ben's related works on alternative proteins can be followed here:

Lesme H, Kew B, Bonnet L, Sarkar A, Stellacii F. (2024).Difference in astringency of the main pea protein fractions. Food Hydrocolloids, 149, Art. No.109489 https://doi.org/10.1016/j.foodhyd.2023.109489

Kew B, Holmes, M, Liamas E, Ettelaie R, Connell S, Dini D, Sarkar A. (2023).Transforming sustainable plant proteins into high performance lubricating microgels. Nature Communications, 15, Art No. 4743 https://doi.org/10.1038/s41467-023-40414-7

Kew B, Holmes M, Stieger M, Sarkar A. 2021. Oral tribology, adsorption and rheology of alternative food proteins (2021). Food Hydrocolloids, 116, Art. No. 106636 https://doi.org/10.1016/j.foodhyd.2021.106636

Zembyla M, Liamas E, Andablo-Reyes E, Gu K, Krop EM, Kew B, Sarkar A. (2021). Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study. Food Hydrocolloids, 111, Art. No. 106364 https://doi.org/10.1016/j.foodhyd.2020.106364