PLANT PROTEINS

Edited by:   Nisar Ahmad Mir PhD (Assistant Professor Department of Food Technology Islamic University of Science and Technology Awantipora J&K India), Mohd Khalid Gul, PhD (Academic Visiting Researcher, School of Food Science and Nutrition, University of Leeds, Leeds, UK)
Imprint:   Academic Press Inc
Country of Publication:   United States
Dimensions:   Height: 235mm,  Width: 191mm, 
Weight:   450g
ISBN:   9780443329760
ISBN 10:   0443329761
Pages:   516
Publication Date:   01 April 2026
Audience:   Professional and scholarly ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active

Dr. Nisar Ahmad Mir received his Ph.D. from Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology. Currently, he is an Assistant Professor in the Department of Food Technology, Islamic University of Science and Technology, Awantipora, J & K. He received National Postdoctoral Fellowship (NPDF) from Science and Engineering Research Board (SERB), Department of Science and Technology (DST), Govt. of India. His research interests include cereal and pseudocereal protein characterization, modification and applications in food systems. He has published more than twenty research and review articles in journals of repute. He has also published more than fifteen book chapters with esteemed publishers. He serves as a reviewer to highly reputed journals like Trends in Food Science and Technology, Food Hydrocolloids, Food Chemistry, International Journal of Biological Macromolecules, Heliyon, Journal of Food Processing and Preservation, Journal of Food Process Engineering and International Journal of Food Properties. Dr. Mohd Khalid Gul, works as an Academic Visiting Researcher at the School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom. His primary affiliation is with National Institute of Technology, Rourkela, India, where he works as an Assistant Professor in Food Process Engineering. His research interests include investigating different aspects of food colloids, such as their functionalities and modifications, sensory-satiety relationships, interactions between proteins and polysaccharides, encapsulation, and food safety. To date Khalid has published over +62 peer reviewed journal articles and book chapters. He is part of the Editorial Board for Food Packaging and Shelf Life, and Associate Editor for Frontiers in Nutrition - Food Science.