Results 251 to 260 of about 89,458 (263)

Enhancing the quality of steamed oat cake by partially gelatinized starch in oat flour and its molecular mechanism

International Journal of Biological Macromolecules, 2023
Sen Ma, Yujuan Gu, Xiao-Xi Wang
exaly  

Effects of oat β-glucan, oat resistant starch, and the whole oat flour on insulin resistance, inflammation, and gut microbiota in high-fat-diet-induced type 2 diabetic rats

Journal of Functional Foods, 2020
Yingying Zhu, Yang Yao
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, Xiao-Xi Wang
exaly  

Insights into molecular structure and digestion rate of oat starch

Food Chemistry, 2017
Xingxun Liu, Jinchuan Xu
exaly  

Oat starch: Physico-chemical, morphological, rheological characteristics and its applications - A review

International Journal of Biological Macromolecules, 2020
Maninder Kaur, Sukhvinder Singh Purewal, Sanju Bala Dhull   +2 more
exaly  

Key Aroma Compounds in Oats and Oat Cereals

Journal of Agricultural and Food Chemistry, 2019
Robert McGorrin
exaly  

Oat Antioxidants

Journal of Cereal Science, 2001
David M Peterson
exaly  

In Vitro Digestion Rate and Estimated Glycemic Index of Oat Flours from Typical and High β-Glucan Oat Lines

Journal of Agricultural and Food Chemistry, 2012
Hyun Jung Kim, Pamela J White
exaly  

Solvent retention capacity of oat flour: Relationship with oat β-glucan content and molecular weight

Food Hydrocolloids, 2019
Zhen Ma, Xiaoping Li, Xinzhong Hu
exaly  

Structures, properties, modifications, and uses of oat starch

Food Chemistry, 2017
Fan Zhu
exaly