We have been focusing on the following topics:
– Nutritional value and in vitro digestibility and bioaccessibility of alternative proteins (plant proteins, algae, etc.)
-Methods to improve the nutritional value and bioavailability of proteins (fermentation, novel techniques including cold plasma, etc.)
-Functional food development and sensory analysis
-Protein-phenolic interactions
-Improving the technofunctional properties and sensory aspects of alternative protein sources
-Use of plant proteins in encapsulation, biofilm applications, and emulsion gels (as fat replacers)
We would like to collaborate for research studies and joint project applications including industry partners.