Dr Bhattarai’s research focuses on understanding the structure-function relationships in plant-based foods and designing novel sustainable ingredients for food, pharmaceutical and biomaterial applications. His research has explored innovative technologies to enhance techno-functionalities in plant protein ingredients from cereals, legumes, and oilseeds. Currently, he is investigating:

(a) Extraction and purification of bioactive protein fractions as nutritional supplements,

(b) Protein cross-linking to give gluten-like properties in non-gluten protein sources,

(c) Dry fractionation process for efficient extraction of proteins, starch and fibres,

(d) Ways to create fibrous structure in meat analogues, such as extrusion and electrospinning,

(e) Sustainable utilisation of Australian Bush Foods and food wastes to generate high-value ingredients/ products.