Prashant Mudgal
Food science R&D leader specializing in product and alternative proteins
Summary
Work
Education
Writing
Formulations and methods of preparing products with meat-like texture with plant-based protein sources (WO2019143859A1)
July 1, 2019Patent application describing formulations and high-moisture extrusion processes to produce plant-based products with meat-like, anisotropically fibrous textures (plant-based jerky and related products).
Plant and high protein food product (WO2016168630A1)
October 1, 2016Patent application for combined protein and plant food products (e.g., squeezable fruit+protein compositions) and methods for producing shelf-stable products with controlled protein denaturing and viscosity.
Effect of Disulfide Interactions and Hydrolysis on the Thermal Aggregation of β-Lactoglobulin
January 1, 2011Journal article studying roles of disulfide interactions and hydrolysis on thermal aggregation of β-lactoglobulin at acidic pH, using rheology, SDS-PAGE, TEM, and other techniques.
Aggregation mechanisms of a whey protein model system at low pH
Doctoral-level work on aggregation mechanisms of whey protein at low pH (thesis/abstract from North Carolina State University).