Plant Protein Particle Preparation and Functionality Improvement by Novel Technologies

`Research Directions:

  • Plant protein (e.g., peas, canola, barley, hemp) value addition and functionality improvement by novel technologies (e.g., atmospheric cold plasma, UV light, and 3D printing)
  • Cold plasma interaction with plant proteins to improve gelation an(e.g., pea protein, canola protein, hemp protein etc.)
  • Novel 3D food ink development by value addition and utilization of agricultural products

Students and Postdocs:

Yulia Barsukova, and Sreelakshmi Menon


Dr. Lingyun Chen and Dr. John Wolodko


*Zhang, S., Huang, W., **Roopesh, M. S., **Chen, L. Pre-treatment by combining atmospheric cold plasma and pH-shifting to prepare pea protein concentrate powders with improved gelling properties. Food Research International.

*Zhang, S., Huang, W., Feizollahi, E., **Roopesh, M. S., **Chen, L.  Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study. Innovative Food Science and Emerging Technologies.

*Varghese, C., Wolodko, J., Chen, L., Doschak., Srivastav, P. P., **Roopesh, M. S. Influence of selected product and process parameters on microstructure, rheological and textural properties of 3D printed cookies. Foods. 9(7), 907. Special issue “3D Food Printing: Future Outlook and Application in Food Sector”.