Sukanya Poddar
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Also affiliated: North Carolina Agricultural and Technical State University (2024–2026)
Formerly Arkansas PhD Student | Senior Graduate Assistant, University of Arkansas through 2027.
Food Science
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Sukanya Poddar investigates the bioactive properties of plant-based proteins, focusing on their potential health benefits. Her research includes studying protein hydrolysates derived from sources like peanuts and chickpeas for their angiotensin-converting enzyme (ACE) and renin inhibitory activities. These activities are relevant to cardiovascular health, as ACE and renin play roles in blood pressure regulation.
Poddar also examines methods for processing pulse proteins to improve their functional and nutritional qualities, including techniques to mitigate off-flavors. Her work considers the influence of genotype on protein characteristics, linking molecular structure to overall quality. Her publications explore advancements in pulse protein processing, antihypertensive peptides, and the nutritive value of plant proteins.
Metrics
- h-index: 4
- Publications: 8
- Citations: 31
Positions
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PhD Student | Senior Graduate Assistant 2024–2027University of Arkansas at Fayetteville Department of Food Science ORCID
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Master's Student, Graduate Research Assistant 2022–2024North Carolina Agricultural and Technical State University Food and Nutritional Sciences ORCID
Selected Publications
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Genotypic influence on soybean protein quality: Linking molecular structure, functional properties, and nutritional quality through principal component and correlation analyses (2026)
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Advancements in Pulse Protein Processing: Innovations in Pretreatment, Extraction–Precipitation, and Post‐Extraction Techniques (2026)
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Acid and Sequential Acid–Alkali Extraction to Mitigate Enzyme Activity and Off-Flavors in Chickpea Protein: Implications on Structural, Functional, and Bioactive Properties (2025)
Collaboration Network
Top Collaborators
- Acid and Sequential Acid–Alkali Extraction to Mitigate Enzyme Activity and Off-Flavors in Chickpea Protein: Implications on Structural, Functional, and Bioactive Properties
- Advancements in Pulse Protein Processing: Innovations in Pretreatment, Extraction–Precipitation, and Post‐Extraction Techniques
- Acid and Sequential Acid–Alkali Extraction to Mitigate Enzyme Activity and Off-Flavors in Chickpea Protein: Implications on Structural, Functional, and Bioactive Properties
- Advancements in Pulse Protein Processing: Innovations in Pretreatment, Extraction–Precipitation, and Post‐Extraction Techniques
- Acid and Sequential Acid–Alkali Extraction to Mitigate Enzyme Activity and Off-Flavors in Chickpea Protein: Implications on Structural, Functional, and Bioactive Properties
- Acid and Sequential Acid–Alkali Extraction to Mitigate Enzyme Activity and Off-Flavors in Chickpea Protein: Implications on Structural, Functional, and Bioactive Properties
- Genotypic influence on soybean protein quality: Linking molecular structure, functional properties, and nutritional quality through principal component and correlation analyses
- Genotypic influence on soybean protein quality: Linking molecular structure, functional properties, and nutritional quality through principal component and correlation analyses
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