Ismail Research Lab
Publications
Dr. Ismail is a Professor in the Department of Food Science and Nutrition at the University of Minnesota (U of M). She has over 23 years of experience in Food Chemistry research focused on analytical chemistry, protein chemistry, and chemistry and fate of bioactive food constituents. Her research focuses on structural characterization and enhancement of functionality, safety, bioavailability, and bioactivity of food proteins, following novel processing and analytical approaches. Specifically, her research group investigates ways to improve functionality, thermal stability, and bioactivity of food proteins, as well as ways to reduce allergenicity following enzymatic and other natural protein modification approaches. Protein structural characterization is performed using a number of proteomic analytical tools, aiming at linking structure to function. Listed below are highlighted publications:
- Emerging Camelina Protein: Extraction, Modification, and Structural/Functional Characterization
- Limited hydrolysis combined with controlled Maillard-induced glycation does not reduce immunoreactivity of soy protein for all sera tested
Dr. Ismail has established a collaborative research program focused on developing plant-based protein ingredients, while addressing industry-identified challenges and opportunities, and while seeking sustainable and environmentally friendly sources. Her research has been supported by several funding sources including USDA, Minnesota Department of Agriculture, Midwest Dairy Association, Dairy Research Institute, Healthy Foods Healthy Lives, Forever Green Initiative, General Mills Inc., and Schwan's, among others.
