My research interests are (i) plant-based protein extraction, (ii) functional, sensory, and nutritional quality improvement, and (iii) use protein as a clean label ingredient in food processing. I welcome industry and academic research collaborations. PROTEIN RESEARCH facilitates: 1) Extraction (or processing) of plant-based protein using conventional and novel methods. 2) Improvement of extraction yield using biochemical and non-thermal processing methods. 3) Post processing (extraction) modifications to improve functional properties (Emulsion, Solubility, Foaming, Gel, etc.) using physical, chemical, and biological methods. 4)Primary, Secondary, Structure, and Tertiary structure modification, and characterization.