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Nutritional Composition, Micronutrient Fortification, and Processing Level of Plant-Based Yogurt Alternatives Available in Major Polish Retail Chains: A Retail Audit in Poznań, Poland. [PDF]
NutrientsKręgielska-Narożna M +4 more
europepmc +1 more source
Effects of lipid supplementation on milk fatty acid profile of lactating cows under semi-confined summer conditions in southern Brazil. [PDF]
Trop Anim Health ProdHaygert-Velho IMP +8 more
europepmc +1 more source
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Food Hydrocolloids, 2022
Abstract In recent years, plant-based milk alternatives have become increasingly desirable because of their sustainability and proposed health benefits. There is a need to understand the behavior of plant-based milks during gastric digestion, including protein digestibility, structural changes, and macronutrient accessibility.
Xin Wang, Anant Dave, Harjinder Singh
exaly +2 more sources
Abstract In recent years, plant-based milk alternatives have become increasingly desirable because of their sustainability and proposed health benefits. There is a need to understand the behavior of plant-based milks during gastric digestion, including protein digestibility, structural changes, and macronutrient accessibility.
Xin Wang, Anant Dave, Harjinder Singh
exaly +2 more sources
International Journal of Food Science and Technology, 2023
Summary Oat milk has received increasing attention because of its health benefits, however, the problems of easy sedimentation and deterioration of taste during storage are common problems faced by the industry.
Zhengyu Jin, Aiquan Jiao
exaly +2 more sources
Summary Oat milk has received increasing attention because of its health benefits, however, the problems of easy sedimentation and deterioration of taste during storage are common problems faced by the industry.
Zhengyu Jin, Aiquan Jiao
exaly +2 more sources
Food Research International
This study aimed to examine the impact of composite enzymatic treatment on the physicochemical properties of oat milk, which would provide an effective strategy to improve the stability of plant-based milk. Oat milks treated with individual α-amylase or in combination with the protein glutaminase were produced.
Yuying Hu
exaly +3 more sources
This study aimed to examine the impact of composite enzymatic treatment on the physicochemical properties of oat milk, which would provide an effective strategy to improve the stability of plant-based milk. Oat milks treated with individual α-amylase or in combination with the protein glutaminase were produced.
Yuying Hu
exaly +3 more sources
Role of particle size and roasted degree modulating the stability of oat milk
Food Research InternationalThis study evaluated the effects of sieving and roasting treatment on the stability parameters of oat milk. Compositional properties, centrifugal sedimentation rate, apparent viscosity, turbidity, droplet size, ζ-potential and stability kinetic index (SI) were measured in oat milk produced with oat flours with various particle sizes or different ...
Qin Liang, Xiaojie Qian
exaly +3 more sources
Gastric digestion of cow milk, almond milk and oat milk in rats
Food & Function, 2022In this study, gastric digestion of isocaloric and iso-macronutrient cow milk, almond milk and oat milk were compared in rats euthanized at different post-feeding times.
Xin Wang +7 more
openaire +2 more sources