Plant Protein Digestibility and Bioavailability

Chair(s)

• 

  Hongbing Fan, PhD (he/him/his)

  Assistant Professor
  Department of Agricultural, Food, & Nutritional Science
  University of Kentucky
  Lexington, KY, United States
• 

  Vermont Dia, PhD

  Associate Professor
  Food Science
  University of Tennessee
  Knoxville, TN, United States
• AU

  Ali Ubeyitogullari, PhD (he/him/his)

  Assistant Professor
  Department of Food Science
  University of Arkansas
  Fayetteville, Arkansas, United States

Presentations:

• 10:35 AM – 10:55 AM PST

  Enhancing in vitro digestibility of plant proteins using a novel supercritical carbon dioxide drying approach
  

  Co-Author: Nafisa Sadaf, MS (she/her/hers) – University of Arkansas

  Co-Author: Arda Tuhanioglu, MS (he/him/his) – University of Arkansas

  Co-Author: Sumanjot Kaur, MS (she/her/hers) – University of Arkansas

  Presenting Author: Ali Ubeyitogullari, PhD (he/him/his) – University of Arkansas
• 10:55 AM – 11:15 AM PST

  Gastrointestinal digestibility of pulse proteins: amino acid bioavailability, peptide release, and bioactivity
  

  Presenting Author: Kaustav Majumder, PhD (he/him/his) – University of Nebraska-Lincoln
• 11:15 AM – 11:35 AM PST

  Plant-based meat analogues: their protein structure and digestibility
  

  Presenting Author: Ruth Boachie – University of Manitoba

  Co-Author: Rotimi E. Aluko, PhD (he/him/his) – University of Manitoba
• 11:35 AM – 11:55 AM PST

  Physicochemical and surface property changes induced by polyphenols and heat: Effects on pea protein digestibility
  

  Presenting Author: Raliat O. Abioye, BSc (Hons) (she/her/hers) – University of Ottawa

  Co-Author: Joy I. Obeme-Nmom, MSc. (she/her/hers) – University of Ottawa

  Co-Author: Chibuike Udenigwe, PhD – University of Ottawa