Sukanya Poddar
Researcher
unknown
Food Science
Research Areas
Biography and Research Information
OverviewAI-generated summary
Sukanya Poddar's research focuses on the investigation of plant-based proteins and their functional properties, with a particular emphasis on their potential as sources of bioactive peptides. Her work examines the impact of different processing techniques, such as enzymatic hydrolysis and extraction methods, on the structural, functional, and nutritional qualities of proteins derived from sources like peanuts, soybeans, and chickpeas. Poddar has published on the angiotensin-converting enzyme (ACE) and renin-inhibitory activities of protein hydrolysates, exploring their antihypertensive potential. Her research also delves into methods for mitigating off-flavors and enhancing enzyme activity during pulse protein processing. She collaborates with researchers at the Arkansas Agricultural Experiment Station and the University of Arkansas at Fayetteville.
Metrics
- h-index: 1
- Publications: 5
- Citations: 8
Selected Publications
-
Genotypic influence on soybean protein quality: Linking molecular structure, functional properties, and nutritional quality through principal component and correlation analyses (2026)
-
Advancements in Pulse Protein Processing: Innovations in Pretreatment, Extraction–Precipitation, and Post‐Extraction Techniques (2026)
-
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
- Angiotensin-Converting Enzyme and Renin-Inhibitory Activities of Protein Hydrolysates Produced by Alcalase Hydrolysis of Peanut Protein
- Antihypertensive Peptides and Hydrolysates Derived from Plant Proteins and Their Bioavailability
- 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
- Antihypertensive Peptides and Hydrolysates Derived from Plant Proteins and Their Bioavailability
- 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
Similar Researchers
Based on overlapping research topics