Synopsis of recent research by authors named "Srutee Rout"
- Srutee Rout's recent research prominently focuses on the interplay between dairy and plant proteins, emphasizing their potential to enhance emulsifying and gelation properties in food formulations, as outlined in the article published in "Food Sci Biotechnol."
- The comparative study on the modification of soy and pea protein isolates through high voltage dielectric barrier discharge cold plasma highlights significant improvements in protein characteristics, showcasing advancements in food technology outlined in "Food Chem."
- Rout also explores the nutritional and ecological benefits of edible insects, positioning them as a sustainable food source while addressing food security and biodiversity issues, as discussed in the article in "J Food Sci Technol."
