Recent Advancements in Proteins and Co-Products

Chair(s)

• KM

  Kaustav Majumder

  Professor
  Food Science and Technology
  University of Nebraska-Lincoln, United States
• 

  Prabhashis Bose, MS (he/him/his)

  Graduate Research Assistant
  Food Science and Technology
  University of Nebraska-Lincoln
  Lincoln, Nebraska, United States
• 

  Sumanjot Kaur, MS (she/her/hers)

  Research Assistant
  Food Science
  University of Arkansas
  Fayetteville, AR, United States

Session co-chair

Presentations:

• 3:35 PM – 3:55 PM PST

  High-Resolution 3D Printing Enabled by Novel Granular Hydrogel Inks from Uniform, Size-Controllable Protein Microgels
  

  Presenting Author: Yifu Chu (he/him/his) – University of Alberta

  Co-Author: Lingyun Chen, PhD – University of Alberta
• 3:55 PM – 4:15 PM PST

  Upscaling the rice processing by-products for protein using conventional and novel methods
  

  Presenting Author: Nikitha Modupalli – University of Arkansas

  Co-Author: Ruslan Galib – University of Arkansas

  Co-Author: SAYDUL MD SAFWA – University of Arkansas

  Co-Author: Mahfuzur Rahman – University of Arkansas
• 4:15 PM – 4:35 PM PST

  Unraveling novel umami peptides in beef liver and tendon using high intensity ultrasound and sequential enzymatic hydrolysis: A peptidomics and machine learning approach
  

  Presenting Author: Anto Pradeep Raja Charles, PhD – University of Nebraska-Lincoln

  Co-Author: Kaustav Majumder, PhD (he/him/his) – University of Nebraska-Lincoln

  Co-Author: Gary Sullivan – University of Nebraska-Lincoln

  Co-Author: Mary-Grace Danao – University of Nebraska-Lincoln
• 4:35 PM – 4:55 PM PST

  Transforming soy proteins into nanoporous aerogels using supercritical carbon dioxide (SC-CO2) drying
  

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

  Co-Author: Ali Ubeyitogullari, PhD (he/him/his) – University of Arkansas