Ayushi Kapoor

I am working in alternative dairy, focusing on developing non-milk-based dairy products using advanced protein processing and formulation techniques. My research is centered on utilizing plant, microbial, and precision-fermented proteins to create dairy alternatives without relying on traditional milk sources. I apply membrane-based separation techniques to fractionate and concentrate proteins, enhancing their purity and functionality for use in non-milk dairy products. Through rheological analysis, I study the flow behavior, gelation, and viscoelastic properties of these proteins to optimize their texture and structure, making them suitable for applications such as non-dairy cheese, yogurt, and protein-enriched alternatives. Additionally, protein characterization techniques—including chromatography, differential scanning calorimetry (DSC), and water contact angle measurements—help in understanding thermal stability, hydration properties, and surface interactions, which are crucial for improving the sensory and functional attributes of these products. By integrating these approaches, my work contributes to the development of high-quality, sustainable dairy alternatives that do not rely on milk while maintaining desirable texture, taste, and performance.