Results 241 to 250 of about 92,189 (260)

Impact of Defatting Treatment and Oat Varieties on Structural, Functional Properties, and Aromatic Profile of Oat Protein

Food Hydrocolloids, 2021
Zixuan Gu, Jianhua Yi, Bingcan Chen
exaly  

Oat: Current State and Challenges in Plant-Based Food Applications

Trends in Food Science and Technology, 2023
Haiyan Wang, Chong Xie, Yaqin Wang
exaly  

A Systematic Review of Phytochemicals in Oat and Buckwheat

Food Chemistry, 2021
Jivko V Stoyanov, Peter Francis Raguindin, Marija Glisic   +2 more
exaly  

Oat Proteins: A Perspective on Functional Properties

LWT - Food Science and Technology, 2021
Lokesh Kumar, Yanzhuo Kong, Rachna Sehrawat   +2 more
exaly  

A Review of Health-Beneficial Properties of Oats

Foods, 2021
Padmanaban Krishnan, Devendra Paudel, Melanie Caffe   +2 more
exaly  

Variability of Carbohydrate Composition and Pasting Properties of Oat Flakes and Oat Flours Produced by Industrial Oat Milling Process – Comparison to Non-Heat-Treated Oat Flours

Food Chemistry, 2023
Martina Lille, Ulla Holopainen, Emilia Nordlund   +2 more
exaly  

Rheological and Thermal Properties of Oat Flours and Starch Affected by Oat Lipids

Journal of Cereal Science, 2021
Yuntong Li, Mohammed Obadi, Yong-Cheng Shi   +2 more
exaly  

Sprouted Oat as a Potential Gluten-Free Ingredient With Enhanced Nutritional and Bioactive Properties

Food Chemistry, 2021
Cristina Martínez Villaluenga, Elena Peñas, Juana Frias   +2 more
exaly  

Effects of Gelatinization Degree and Boiling Water Kneading on the Rheology Characteristics of Gluten-Free Oat Dough

Food Chemistry, 2023
Sen Ma, Yujuan Gu, Xiaoxi Wang
exaly