PhD student
Rishi Ravindra Naik PhD student
P3-022
Active
Improvement of functionality and bioactivity of plant proteins conjugated with real food systems using ultrasonic-assisted Maillard Conjugation

Maillard conjugates are a component of a complex flavour generation reaction that could also enhance different functionalities of biomolecules (Naik et al., 2021). Changes in different functional and bioactive attributes could be beneficial and the process can be used for development of nutraceutical and functional foods.