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
Dynamic surface properties of oat protein dispersions
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DOI: 10.71267/mencom.7597
Abstract: Dynamic surface properties of the dispersions of a plant protein, oat globulin, were determined in a broad concentration range. The dilational dynamic surface elasticity of the dispersions exceeded significantly the values for native protein solutions… read more here.
Keywords: dynamic surface; surface properties; protein dispersions; surface ... See more keywords