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Md Mahfuzur Rahman

Assistant Professor

University of Arkansas

United States

Research Interests

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About

Md Mahfuzur Rahman is an Assistant Professor at the University of Arkansas. His research primarily focuses on the functional properties of food proteins, particularly through innovative techniques such as non-thermal plasma and ultrasound-assisted extraction. Recent publications include studies on improving the digestibility and functionality of proteins from various sources, including rice bran and soybean. He is committed to advancing knowledge in food science and technology, utilizing cutting-edge methodologies to enhance food quality.

Articles (21)

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2026

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2021

Collaborators (2)

Keisha B. Walters

Professor/Department Head

University of Arkansas

UNITED STATES

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Rupesh Kariyat

Associate Professor

The University of Texas Rio Grande Valley

UNITED STATES

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Md Mahfuzur Rahman

Research Interests

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About

Articles (21)

Tribo-electrostatic separation of rice bran protein at distinctive pH: Where surface physics meets protein chemistry

Three shades of plant protein from a single rice cultivar: Insights into subunit profiles, molecular structures, functional and nutritional properties, and cheesemaking performance

Genotypic influence on soybean protein quality: Linking molecular structure, functional properties, and nutritional quality through principal component and correlation analyses

Harnessing Cold Plasma Technology: Advancements and Applications in Sustainable Agriculture

Advancements in Pulse Protein Processing: Innovations in Pretreatment, Extraction–Precipitation, and Post‐Extraction Techniques

Acid and Sequential Acid–Alkali Extraction to Mitigate Enzyme Activity and Off-Flavors in Chickpea Protein: Implications on Structural, Functional, and Bioactive Properties

Fabrication of Antibacterial and Functional Films from Starch-Polyvinylpyrrolidone Composite Using Plasma Treatment and Silver Nanoparticles

Enhancing the Digestibility and Functional Properties of Food Proteins Using Non‐Thermal Plasma

Dual-stage ultrasound application for rice bran protein extraction: A novel method to improve yield, functional properties, and nutritional profile

Valorization of Rice Bran for Functional Bioplastic Fabrication Using Plasma-Activated Water

Harnessing rice glutelin and chickpea proteins interactions to enhance functional and nutritional qualities of plant-based cheese

Optimized atmospheric air cold plasma seed treatments differentially enhance plant growth and herbivore resistance in soybean (Glycine max) and sorghum-sudangrass (Sorghum x drummondii)

Atmospheric cold plasma alters plant traits and negatively affects the growth and development of fall armyworm in rice

Improving yield, functional properties, and aroma profile of rice bran protein through innovative extraction and precipitation methods

Impact of non‐thermal plasma generated using air and nitrogen on functional properties of milk protein dispersions

Metabolomics of parboiled and non-parboiled rice on metabolites, antioxidant capacity, and minerals content in raw rice, cooked rice, and rice gruel

Effects of atmospheric cold plasma and high-power sonication on rheological and gelling properties of mung bean protein dispersions

Clean-label breadmaking: Size exclusion HPLC analysis of proteins in dough supplemented with additives vs hard red spring wheat flour

High‐power sonication‐assisted extraction of soy protein from defatted soy meals: Influence of important process parameters

Corrigendum: “High-power sonication of soy proteins: Hydroxyl radicals and their effects on protein structure” (Ultrasonics Sonochemistry (2020) 64, (S1350417719321595), (10.1016/j.ultsonch.2020.105019))

Ultrasound-assisted extraction and modification of plant-based proteins: Impact on physicochemical, functional, and nutritional properties

Collaborators (2)

Keisha B. Walters

Rupesh Kariyat

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