Viscosity behavior of gluten free beta-glucan-PromOat® in oil-in-water emulsion
This master thesis project was completed in partnership with Lantmännen, known for producing Gluten Free (GF) PromOat®—a concentrated oat β glucan powder. The main aim of the thesis was to explore the properties of emulsions containing GF PromOat® oat β-glucan. It specifically focuses on the critical overlap concentration, viscosity, and stability before and after high-pressure homogenization
