PLANT PROTEINS

Dr. Nisar Ahmad Mir received his Ph.D. from Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology. Currently, he is an Assistant Professor in the Department of Food Technology, Islamic University of Science and Technology, Awantipora, J & K. He received National Postdoctoral Fellowship (NPDF) from Science and Engineering Research Board (SERB), Department of Science and Technology (DST), Govt. of India. His research interests include cereal and pseudocereal protein characterization, modification and applications in food systems. He has published more than twenty research and review articles in journals of repute. He has also published more than fifteen book chapters with esteemed publishers. He serves as a reviewer to highly reputed journals like Trends in Food Science and Technology, Food Hydrocolloids, Food Chemistry, International Journal of Biological Macromolecules, Heliyon, Journal of Food Processing and Preservation, Journal of Food Process Engineering and International Journal of Food Properties. Dr. Mohd Khalid Gul, works as an Academic Visiting Researcher at the School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom. His primary affiliation is with National Institute of Technology, Rourkela, India, where he works as an Assistant Professor in Food Process Engineering. His research interests include investigating different aspects of food colloids, such as their functionalities and modifications, sensory-satiety relationships, interactions between proteins and polysaccharides, encapsulation, and food safety. To date Khalid has published over +62 peer reviewed journal articles and book chapters. He is part of the Editorial Board for Food Packaging and Shelf Life, and Associate Editor for Frontiers in Nutrition - Food Science.

• 1. Novel plant-based proteins: Extraction and nutritional, functional, and structural characteristics.2. Protein modification: Physical methods for protein modification and their impact on protein characteristics3. Biological (Fermentation and Enzymatic) modification of plant-based proteins and their effect on protein characteristics4. Chemical methods for protein modification and their impact on protein characteristics5. Ball milling-based modification of plant protein and its impact on protein characteristics6. Radiation-induced modification of plant proteins and their impact on protein characteristics7. Nanoreduction of plant-based proteins and their role for delivery of different bioactive compounds8. Bioactive peptides from plant- based proteins: Preparation, characterization and health benefits9. Harnessing the versatility of plant proteins in food applications: A special focus on plant-based meat10. Role of plant proteins as emulsifiers: Mechanism and potential applications11. Plant-based antifreeze proteins: Mechanism of action and applications12. Plant proteins and gut health: Understanding the impact on microbiota and human health13. Bioactive films and coatings from plant proteins for vegetables, extending the shelf life of fresh-cut fruits and vegetables14. Impact of processing on different properties and biological activities of plant-based proteins15. Plant proteins and their role in enhancing nutritional quality and human health16. Sustainability of novel plant proteins in terms of their cost and other functional properties