The perceived value of oat milk and the food-choice motives of young, urban people
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DOI: 10.1108/bfj-03-2022-0238
Abstract: PurposeBoth governments and the food industry are interested in plant-based products. New products are advertised as climate-friendly, with plant-based materials increasingly replacing animal-based content. In Finland, oat milk dominates the plant-based milk market. The authors… read more here.
Keywords: food choice; food; choice motives; milk ... See more keywords
Physical–Chemical and Sensory Quality of Oat Milk Produced Using Different Cultivars
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DOI: 10.3390/foods12061165
Abstract: Oat milk, as an emerging plant-based milk substitute, has become popular in recent years. However, the stability and flavor of oat milk products are hindering their quality. The examination of the processing capacities of potential… read more here.
Keywords: milk produced; quality; milk; oat milk ... See more keywords
Oat Milk Tea Model System: Exploring the Stability of Milk Tea and the Bioaccessibility of Green Tea Polyphenols
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DOI: 10.3390/foods12071402
Abstract: Oat milk has become preferential because of its low calorie nature and high dietary fiber content, but its ability to “curdle” when mixed with tea can affect the consumer acceptability for oat milk tea. In… read more here.
Keywords: milk tea; milk; tea; oat milk ... See more keywords