Our lab values academic-industry collaboration as a key driver of innovation, bridging research, and practical application. These partnerships enhance our research impact, provide students with real-world experience, and help industries stay competitive through cutting-edge solutions.
Available Services
Plant protein fractionation methods: Alkaline-acid method, Ultrafiltration/Diafiltration, Salt, Enzyme, Milling/ dry fractionation
Protein hydrolysate: Chemical and enzymatic methods
Characterization: Primary, Secondary, and Tertiary structure
Functional properties analysis: Solubility, Emulsion, Foaming, Gelling properties, antioxidant and antimicrobial properties, and others
Antinutritional factors: Trypsin inhibitor and Phytic acid
Taste: Off-flavor generating compounds analysis
Processing techniques: Ultrasound, Cold Plasma, UF/DF, Spray drying.
The lab can also provide services through University of Arkansas Rice Processing Program.