SA
Sajid Alavi
Principal Investigator
Kansas State University
I'm working on
4 years ago
Characterization and extrusion processing of proteins & starches
About
Dr. Sajid Alavi is Professor in Grain Science & Industry at Kansas State Univ. His research is in the areas of food engineering, extrusion processing for food and other applications, interfaces between processing and nutrition, food microstructure imaging, and structure - texture relationships.
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Chickpea and lentil ingredients and protein functionality and impact on masa and tortilla processibility and texture
PepsiCo
•$96,470
•2022
Plant-based meat for sustainable food systems
Kansas State University
•$67,800
•2021
Developing and utilizing functionally enhanced pulse proteins as novel food ingredients
US Department of Agriculture
•$246,506
•2020
Nucleation and expansion phenomena in direct expanded snacks and half products/ snack pellets using extrusion: Interactions between starch, fiber and salt
PepsiCo
•$75,000
•2017
KSU-PepsiCo product development accelerator
PepsiCo
•$1,500,000
•2016
Novel sorghum-based fortified blended foods for infants and young children
US Department of Agriculture
•$5,039,856
•2012
Modified Plant Proteins with Enhanced Functional Properties for Food Uses
Provisional
•2022
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