{"product_id":"oat-protein-processing-function-and-applications-hardback-9781394369492","title":"Oat Protein; Processing, Function, and Applications (Hardback) 9781394369492","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eOat Protein\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eProcessing, Function, and Applications\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eXinzhong Hu (Author), Hamad Rafique (Author), Tian Ren (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781394369492, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 8 June 2026\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e224 pages\u003cbr\u003e24.4 x 17 x 1.5 cm, 0.68 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eUnlock oat protein's full potential from extraction to food application\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eOat protein offers a hypoallergenic, gluten-free alternative with 12-20% protein content and a balanced amino acid profile, yet extraction challenges and limited consolidated research have slowed its adoption. \u003ci\u003eOat Protein: Processing, Function, and Applications\u003c\/i\u003e provides a focused, data-driven treatment of oat protein's structural properties, nutritional benefits, functional characteristics, and role in sustainable plant-based food systems.\u003c\/p\u003e \u003cp\u003eThe book examines bioactive peptides associated with potential role in chronic disease prevention, emulsification behavior, and solubility characteristics that inform formulation decisions. Processing techniques are evaluated for their ability to improve functional properties. Case studies on oat milk and plant-based meats illustrate real-world applications, while carbon footprint analysis connects product development to the United Nations Sustainable Development Goals.\u003c\/p\u003e \u003cp\u003eReaders will also find:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eComparative analysis of oat protein with other cereal and legume proteins covering consumer acceptance, allergenicity, and environmental impact\u003c\/li\u003e \u003cli\u003eStrategies for incorporating oat protein into dairy alternatives, plant-based meats, and gluten-free baked products formulations\u003c\/li\u003e \u003cli\u003eDetailed coverage of oat protein's amino acid composition including essential amino acids such as lysine, valine, and isoleucine for nutritional evaluation\u003c\/li\u003e \u003cli\u003eExamination of extraction and isolation methods addressing scalability challenges faced during industrial oat protein production\u003c\/li\u003e \u003cli\u003eInsights into how oat protein transitions from a processing byproduct into a primary functional ingredient\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eThis book serves food scientists, nutritionists, and industry professionals working in food processing, dietary supplement formulation, or ingredient development. It equips readers with the scientific foundation and practical strategies needed to evaluate, extract, and apply oat protein across diverse product categories.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003e1 Introduction to Oat Protein 1\u003c\/p\u003e \u003cp\u003e2 Significance of Oat Protein over Cereal and Legumes 17\u003c\/p\u003e \u003cp\u003e3 Chemical Composition and Structural Characteristics of Oat Protein 35\u003c\/p\u003e \u003cp\u003e4 Extraction and Purification Technologies of Oat Protein 57\u003c\/p\u003e \u003cp\u003e5 Physical and Chemical Processing of Oat Protein 75\u003c\/p\u003e \u003cp\u003e6 Functional Properties of Oat Protein 107\u003c\/p\u003e \u003cp\u003e7 Applications, Product Development and Regulations 129\u003c\/p\u003e \u003cp\u003e8 Nutritional and Health Aspects of Oat Proteins 157\u003c\/p\u003e \u003cp\u003e9 Future Perspective of Oat Protein 181\u003c\/p\u003e \u003cp\u003eIndex 195\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Agriculture \u0026amp; farming [\u003ca title=\"See our other books on Agriculture \u0026amp; farming\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Agriculture%20\u0026amp;%20farming%20%5BTV%5D%22\"\u003eTV\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52433826840856,"sku":"9781394369492","price":112.19,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781394369492.jpg?v=1784854462","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/oat-protein-processing-function-and-applications-hardback-9781394369492","provider":"Freshly Printed Books","version":"1.0","type":"link"}