Armin Mirzapour‐Kouhdasht

This researcher studies food-derived proteins and bioactive peptides, focusing on how compounds from sources like milk, seaweed, lentils, and marine shells can be processed and used for health benefits or improved food products. Work spans extraction methods, structural analysis, and applications such as blood-pressure-lowering peptides, plant-based meat substitutes, and controlled-release delivery systems for bioactive compounds. The research is largely applied, connecting food chemistry with nutrition and biotechnology.

Publication output has grown substantially over the past decade, rising from occasional papers before 2019 to a steady pace of roughly 6-10 papers per year since 2021.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026