I am pleased to share our recently published article titled “Enhanced Functional Characteristics and Digestibility of Blends of Hemp Protein Hydrolysate and Pea Protein Hydrolysate” in the Journal of Food Measurement and Characterization (Impact Factor: 2.9, CiteScore: 4.0), Springer Nature Publications.
This research is a result of the Master’s thesis work by Ms. Puja Bhetwal, a recent graduate from the FINH program at AIT. The study also includes contributions from Dr. Muhammad Umar, a recent PhD graduate from our program, and myself, Prof. Anil Kumar Anal.
The article explores the functional characteristics and digestibility of protein blends derived from hemp and pea protein hydrolysates, highlighting their potential for enhancing the nutritional profiles of food products.
Congratulations to Ms. Puja Bhetwal for her excellent and hard work during her Master’s thesis. Many thanks to Dr. Muhammad Umar for his invaluable support.
You can access and download the paper from the following link: https://doi.org/10.1007/511694-024-02722-4
