Pulse Proteins : Food Product Formulation

Pulse proteins are reshaping the future of food. Once regarded simply as macronutrients, they are now recognised as dynamic components that define flavour, texture, functionality and nutritional value. Pulse Proteins: Food Product Formulation follows the complete lifecycle of pulse proteins in the food industry, from botanical sources through state‑of‑the‑art extraction and isolation, targeted modification and rigorous characterisation, to their diverse food applications. It showcases techniques and sustainable practices used to obtain pure, high‑quality pulse protein fractions and examines the real‑world processing hurdles and innovation opportunities inherent in deploying pulses as credible alternatives to animal proteins.

This book offers a comprehensive survey of major and emerging pulses, detailing their nutritional composition, bioactive compounds, nutraceutical potential and global production landscapes. It integrates advances in extraction, modification and functionality with insights into bioactivity and formulation, linking molecular properties to sensory performance and stability in finished products. For food scientists, researchers, product developers and sustainability leaders, this book provides the evidence base, technical depth and practical guidance needed to accelerate pulse‑based innovation and deliver better, more sustainable foods.

Naseer Ahmed, M.Sc., Ph.D., is the Head of the Department of Food Technology, Dr. Khem Singh Gill, Akal College of Agriculture, Eternal University, Baru Sahib, Himachal Pradesh, India. Ahmed’s responsibilities include administration, research and development, development of intervention technologies for food protection, and process and quality optimisation. Ahmed is the recipient of various prestigious national and international awards, such as the Young Scientist Award, Best University Researcher Award and Global Young Scientist Award.

Ahmed has over 9 years of teaching, research and administration experience in the areas of biological macromolecules, processing technology, quality assurance and risk analysis.

Ahmed has more than 40 publications in internationally reputed journals, and six book chapters and one book published, with another book accepted by CRC Press and Springer. He is an active reviewer for many reputable scientific journals.

Ahmed earned his Ph.D. in Food Science and Technology with an emphasis in proteins from Chaudhary Charan Singh Haryana Agriculture University, Hisar, India, under the guidance of Dr. Saleem Siddiqui (former Dean of the College of Basic Sciences).

He is the recipient of the Best Ph.D. Thesis Award and the Best Paper Presentation Award for his Ph.D. work. He is also the Head and Certified Quality Manager (CQM) at Akal Food Safety and Quality
Control Laboratory, Eternal University, Himachal Pradesh, India. Ahmed has also participated in the Faculty Development programme at the Eternal University, CCS Haryana Agriculture University,
National Agricultural Development Cooperation Ltd., and Agro‑environmental Development Society.

Sajad Ahmad Sofi, M.Sc., Ph.D., is a postdoctoral researcher in the Department of Food Science at the College of Agriculture and Veterinary Medicine, UAE. Sofi’s responsibilities include testing procedures, quality management, food safety, proteomics approaches, extraction and processing techniques for protein, and development of protein‑based functional food.

Sofi obtained his Ph.D. from the Sher‑e‑Kashmir University of Agricultural Sciences and Technology of Jammu, India, and his Master of Food Technology from the Islamic University of Sciences & Technology (IUST), Awantipora, Jammu & Kashmir. He was funded by the University Grants Commission, New Delhi, for his Ph.D. and was awarded a Gold Medal in his postgraduate
degree. Currently, he is a Food Analyst conducting research in the Department of Food Technology at IUST, Awantipora.

Sofi is involved in various research projects focused on the extraction and characterisation of bioactive compounds, such as proteins, phenolic compounds and polysaccharides, from underutilised fruits and cereals. She also works on the development of functional food products. Currently, the area of interest is related to protein extraction, characterisation and their modification using novel methods from different alternative sources (fruit seeds, pseudo‑cereals and seaweeds). He has published more than 50 research articles in internationally reputed journals and two edited books (CRC Press, AAP Press). He is an active reviewer for several international journals. Sofi has attended several national and international conferences, workshops, seminars and training programmes, thus
acquiring considerable knowledge in the related fields pertaining to food proteins.

Mohd Aaqib Sheikh, M.Tech., Ph.D., is a distinguished National Postdoctoral Fellow at the prestigious National Institute of Technology, Rourkela, Odisha, where he contributes significantly to the advancement of food technology. Dr. Aaqib is highly skilled and dedicated in the field of food engineering and technology. He holds a Ph.D. in Food Engineering and Technology, an M.Tech. in
Food Process Engineering, and a B.Tech. in Food Technology.

Dr. Aaqib’s career trajectory reflects a commitment to excellence in academia and research. Previously, he served as an Assistant Professor in the Department of Food Technology at Dr. Khem
Singh Akal College of Agriculture, Eternal University Baru Sahib, where he imparted knowledge and inspired students for nearly a year.

Dr. Aaqib’s research endeavours have garnered prestigious awards, including three Quality Publication Awards (SQPA), acknowledging his contributions to high‑impact journals. He has also
been honoured with the National Postdoctoral Fellowship by the Science and Engineering Research Board (SERB), Government of India, and the Senior Research Fellowship Award by the Indian
Council of Medical Research (ICMR), Government of India, for his groundbreaking work on sustainable plant proteins. He has also received awards such as the ASRB NET (2021) and ICAR
AICE‑JRF/SRF (PGS) (2017) from the Indian Council of Agricultural Research, Government of India, for his academic excellence.

Dr. Aaqib’s expertise spans various facets of food technology, including agro‑waste utilisation, plant proteins, food detoxification, biopolymer extraction, product development and biodegradable
packaging film fabrication. His prolific scholarly output comprises 13 research papers, two review articles, and 13 book chapters published in esteemed publishing houses, contributing significantly
to the academic discourse in his field.

Notably, Dr. Aaqib serves as an active reviewer for numerous reputable scientific journals, where his keen insights and meticulous attention to detail further enrich scholarly publications. His professional
demeanour, organisational acumen, and unwavering dedication position him as an invaluable asset in the realm of food technology, inspiring peers and students alike with his exemplary contributions.