{"product_id":"oat-protein-xinzhong-hu-9781394369492","title":"Oat Protein: Processing, Function, and Applications","description":"\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\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Xinzhong Hu,Hamad Rafique,Tian Ren\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 1394369492\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9781394369492\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Wiley\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/09\/2026\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.24lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.61h x 6.69w x 0.56d","brand":"Xinzhong Hu","offers":[{"title":"Hardcover","offer_id":49148483797247,"sku":"9781394369492","price":175.0,"currency_code":"USD","in_stock":true}],"url":"https:\/\/www.whiterainbookhouse.com\/products\/oat-protein-xinzhong-hu-9781394369492","provider":"WR Book House","version":"1.0","type":"link"}