Rheological and thermal properties of oat flours and starch affected by oat lipids
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2021.103337
Abstract: Abstract Understanding how oat lipids affect the functional properties of oat flour and starch is of great importance for development of oat product. In this work, rheological and thermal properties of oat flours and starch… read more here.
Keywords: flour starch; starch; properties oat; oat lipids ... See more keywords
Ultrasound-induced structural modification and thermal properties of oat protein
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111861
Abstract: Abstract The objective of this study was to characterize the solubility, structural, thermal, and aggregation properties of oat protein under high-intensity ultrasound (HIU) treatment. Suspensions of oat protein isolate (OPI) at pH 2.0–8.0 were subjected… read more here.
Keywords: ultrasound induced; oat protein; induced structural; properties oat ... See more keywords