Effect of Formulation and Fermentation on Protein Structure, Nutritional Characteristics and Techno-Functional Properties of Hemp–Oat Press Cake Matrices

Erika Keiko Martinez Vargas, Alvija Šalaševičienė, Per Ertbjerg

The valorization of plant-based press cakes as sustainable food ingredients requires understanding how formulation and processing affect their properties. This study investigated mixed formulations of hemp press cakes and oat press cakes subjected to pasteurization and lactic acid fermentation using a single independently prepared batch per formulation × treatment condition. A multi-analytical approach was applied…