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Phase Behavior of Concentrated Pea Protein Isolate-Pectin Mixture and Their Application
(North Dakota State University, 2020)
Proteins and polysaccharides are the two major ingredients and often used together in processed food. In aqueous solution, protein–polysaccharide complexation leads to form either in one- or two- phase systems. In recent ...
Evaluation of Extraction Methods and Groat Type With Effects on Quality Analysis of Oat Beverage
(North Dakota State University, 2021)
The recent uptick in consumption of plant-based beverages has forced companies to modify production methods to further optimize the process. The objective of this study was to evaluate how groat type, water to grain ratio, ...
Structural, Rheological and Biological Functionality of Fiber-Rich Fractions From Beans
(North Dakota State University, 2022)
egumes have been reported as a good source of dietary fiber. This research aimed to understand how soluble dietary fiber (SDF) can be extracted from dry beans to enhance human health. Raw bean samples were ground with a ...