Sukanya Poddar
Researcher
Also affiliated: North Carolina Agricultural and Technical State University (2024–2026)
Unknown Researcher
Food Science
Research Areas
Biomedical Subjects
Biography and Research Information
OverviewAI-generated summary
Sukanya Poddar's research focuses on the bioactivity of plant-derived protein hydrolysates, particularly their potential as antihypertensive agents. Her work investigates the angiotensin-converting enzyme (ACE) and renin inhibitory activities of protein hydrolysates derived from sources such as peanuts and pulses. Poddar's publications explore methods for processing these proteins, including hydrolysis using enzymes like alcalase and subtilins, and extraction techniques to optimize functional and bioactive properties. Her research also examines the influence of genotype on soybean protein quality, linking molecular structure to functional and nutritional outcomes. Collaborating with researchers at the University of Arkansas at Fayetteville, Poddar has contributed to studies on plant protein processing and the development of antihypertensive peptides and hydrolysates.
Metrics
- h-index: 2
- Publications: 6
- Citations: 20
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
- 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
- Advancements in Pulse Protein Processing: Innovations in Pretreatment, Extraction–Precipitation, and Post‐Extraction Techniques
- 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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