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Oats as a source of nutritious alternative protein
Ulla Holopainen-Mantila
,
Saara Vanhatalo
,
Pekka Lehtinen
,
Nesli Sözer
*
*
Corresponding author for this work
BA5309 Grain processing technologies
BA5310 Food design
BA53 Industrial biotechnology and food
Research output
:
Contribution to journal
›
Review Article
›
peer-review
22
Citations (Scopus)
832
Downloads (Pure)
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Keyphrases
Oat Protein
100%
Alternative Protein
100%
Protein Quality
37%
Plant-based Protein Sources
25%
Fibrillation
12%
Performance Improvement
12%
Technological Functionality
12%
Technological Properties
12%
Food Categories
12%
Sustainable Alternatives
12%
Solid Food
12%
Existing Knowledge
12%
Knowledge Gaps
12%
Cereal Grains
12%
Animal Protein
12%
Health Benefits
12%
Liquid Food
12%
Emulsification
12%
Avena Sativa
12%
Nutritional Effects
12%
Separation Technology
12%
Meat Alternatives
12%
Dry Separation
12%
Alternative Food
12%
Dietary Shift
12%
Dairy Alternatives
12%
Innovative Food
12%
Wet Separation
12%
Common Oat
12%
Protein Intake
12%
Nutritional Potential
12%
PDCAAS
12%
Food Science
Oat Protein
100%
Alternative Protein
100%
Protein Quality
37%
Digestible Protein
12%
Emulsification
12%
Animal Protein
12%
Meat Alternatives
12%
Technological Property
12%
Protein Intake
12%
Technological Functionality
12%
Liquid Food
12%
Solid Food
12%
Food Categories
12%
Health Benefits
12%
Amino Acid Score
12%
Nutritional Potential
12%
INIS
proteins
100%
oats
100%
food
26%
reviews
20%
performance
6%
comparative evaluations
6%
design
6%
separation processes
6%
solubility
6%
liquids
6%
solids
6%
capacity
6%
animals
6%
enrichment
6%
amino acids
6%
meat
6%
emulsification
6%
grains (cereal)
6%
avena
6%