Mary ann Lila's profile

Mary ann Lila

Principal Investigator

North Carolina State University

I'm working on

8 months ago

Food science, functional ingredients, drying, bioactive delivery

About

Process-focused development of functional ingredients: protein–polyphenol encapsulation, spray/freeze drying, and aqueous extraction to create stable, palatable formats. We optimize bioaccessibility, shelf life, and structuring/forming for foods, beverages, and topical applications.

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North Carolina State University

Water-soluble plant colorants delivered in stable aggregate particles

A green-chemistry platform that encapsulates natural plant pigments (betalains and anthocyanins) into water-soluble, food-grade colloidal aggregate particles. The technology stabilizes color, enhances bioaccessibility, a...

TechnologyConceptualUniversity

Mary ann Lila

Principal Investigator

North Carolina State University

Work experience

North Carolina State University

Principal Investigator

Top industry applications

Food processing technologyFunctional food developmentPlant breeding and genetics

Open to opportunities in

Food Science

Last updated Jan 2026