Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate
This master thesis project was performed in collaboration with an agricultural cooperative Lantmännen Oats AB, who has developed a dry protein powder concentrate PrOatein™. The powder consists of oat proteins, dextrins, lipids and β-glucans. The aim of the thesis was to investigate the powder’s functionality in a liquid emulsion and see if it can be improved by pre-treating it with thermal heating