Plant Proteins in Action! Jing Lu Presents Her Habilitation Lecture

The lecture offered a compelling journey through two research projects that together reflect both the present and the future of plant-based food science.

Nanofibrils: The Texture Builders of Tomorrow

The first project Jing Lu presented focused on protein nanofibrils (PNFs) as a promising tool for sustainable food applications. Derived from plant proteins through controlled self-assembly into elongated nanoscale fibrils, PNFs possess unique structural, mechanical, and functional properties that make them effective natural stabilizers in plant-based emulsions. Their high surface activity and ability to form strong interfacial and viscoelastic networks improve emulsion stability, texture, and mouthfeel. As clean-label and sustainable alternatives to conventional emulsifiers, PNFs are well suited for next-generation plant-based foods. Research at SLU, in which Jing Lu has played a central role, has shown that a wide range of plant proteins can form PNFs, demonstrating their broad potential in food innovation.

Building a Stronger Pulse Chain

The second project was A Strong Pulse - Resilient Swedish Grain Legume Supply from Field and Factory to Fork, a Formas-funded project led within the Department of Molecular Sciences at SLU. The project received nearly six million SEK in funding from Formas and aims to strengthen the entire value chain for Swedish legumes, from cultivation and processing all the way to consumer food products. Pulses such as peas and faba beans are an attractive focus: they are tough crops that grow well in diverse climates, are natural nitrogen-fixating plants, and contain high quantities of protein with a high proportion of essential amino acids. In the context of Sweden's growing ambition in plant-based proteins, research like this is timely: the aim is to make Sweden a world leader in sustainably produced plant-based protein foods. 

These two projects illustrate the breadth of Jing Lu's research, ranging from the molecular engineering of food texture to field resilience and ingredient supply chains. Her work sits at the intersection of food science, sustainability, and innovation, addressing some of the most pressing challenges in the transition towards plant-based diets.

From Lab to Table: Consumer Acceptance of Swedish Pulse Tofu

As part of the Strong Pulse project, Jing Lu has also investigated consumer acceptance of tofu made from Swedish-grown pulses, including faba beans, grey peas, and yellow peas, as local alternatives to conventional soy tofu. Notably, faba bean tofu showed better yield and lower waste compared to soy tofu, and importantly, it was well accepted by consumers. Looking ahead, Jing plans to further increase the attractiveness of Swedish pulse tofu by incorporating special ingredients to mask the characteristic beany taste and to enhance the nutritional value and health properties of the proteins, bringing these sustainable, locally grown alternatives one step closer to the everyday dinner table.

Congratulations to Jing Lu on this important milestone!

For more information, contact jing.lu@slu.se