Kaustav Majumder

Assistant Professor

University of Nebraska - Lincoln

United States

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About

Kaustav Majumder is an Assistant Professor at the University of Nebraska-Lincoln, USA. His research interests encompass the development of innovative food systems, including applications of chitosan and polyphenols in packaging and nutraceuticals, as well as the bioactivity of plant-based proteins. Recent publications explore topics such as the enhancement of curcumin bioavailability, the antioxidant properties of various legumes, and the intersection of food technology and sustainability.

Articles (17)

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2025

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2020

Collaborators (5)

Regis Moreau

Associate Professor of Nutritional Genomics

University of Nebraska - Lincoln

UNITED STATES

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Mohammad Farhan Khan

Lecturer

University of Roehampton

UNITED KINGDOM

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Changmou Xu

Associate Professor (Research-track)

University of Nebraska - Lincoln

UNITED STATES

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Lahiru N. Jayakody

Assitant Professor

Southern Illinois University Carbondale

UNITED STATES

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Ozan N. Ciftci

UNITED STATES

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Kaustav Majumder

Research Interests

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About

Articles (17)

Emerging chitosan systems incorporated with polyphenols: Their applications in intelligent packaging, active packaging, and nutraceutical systems – A comprehensive review

Designing Curcumin Particles with Improved Bioactivity and Bioavailability Using Aerogels and Supercritical Fluid Technology

In-vitro bio-accessibility and antioxidant activity of commercial standard and enriched whole egg compounds influenced by production and domestic cooking practices

Next-generation 3D-printed nutritious food derived from waste plastic and biomass

Antioxidant and Anti-Inflammatory Capacities of Three Dry Bean Varieties after Cooking and In Vitro Gastrointestinal Digestion

In Vitro Fermentation of Animal and Plant Protein Isolates by the Human Gut Microbiota Under High and Low Carbohydrate Conditions

Efficacy of Great Northern beans-derived bioactive compounds in reducing vascular inflammation

Sprouting alters metabolite and peptide contents in the gastrointestinal digest of soybean and enhances in-vitro anti-inflammatory activity

Germination and Simulated Gastrointestinal Digestion of Chickpea (Cicer arietinum L.) in Exhibiting In Vitro Antioxidant Activity in Gastrointestinal Epithelial Cells

Improving textural properties of gluten‐free veggie sausage with egg white proteins

Comprehensive Review of γ-Glutamyl Peptides (γ-GPs) and Their Effect on Inflammation Concerning Cardiovascular Health

Anti-hypertensive Peptide Predictor: A Machine Learning-Empowered Web Server for Prediction of Food-Derived Peptides with Potential Angiotensin-Converting Enzyme-I Inhibitory Activity

Evaluating the effect of high‐pressure processing in contrast to boiling on the antioxidant activity from alcalase hydrolysate of Great Northern Beans ( Phaseolus vulgaris )

Bioactivity of Cooked Standard and Enriched Whole Eggs from White Leghorn and Rhode Island Red in Exhibiting In-Vitro Antioxidant and ACE-Inhibitory Effects

Evaluating the effect of cooking and gastrointestinal digestion in modulating the bio-accessibility of different bioactive compounds of eggs

Transport of Dietary Anti-Inflammatory Peptide, γ-Glutamyl Valine (γ-EV), across the Intestinal Caco-2 Monolayer

Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion

Collaborators (5)

Regis Moreau

Mohammad Farhan Khan

Changmou Xu

Lahiru N. Jayakody

Ozan N. Ciftci

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