Results 141 to 147 of about 2,112 (147)

Optimization of the decanter process in terms of the protein yield for the manufacture of an oat-based milk substitute

Future Foods
Jonas Körber
exaly  

Stability and sensory quality of plant-based milk substitutes made from 36 different oat varieties: Relation with oat kernels attributes

Journal of Cereal Science
Fang Zhong, Sumei Zhou, Dianzhi Hou
exaly  

Molecular interactions of milk protein with phenolic components in oat‐based liquid formulations following UHT treatment and prolonged storage

Journal of the Science of Food and Agriculture, 2018
Lita Katopo, Stefan Kasapis
exaly  

Improvement of physicochemical properties and stabilization of oat milk by composite enzymatic hydrolysis

Food Research International
Yuying Hu, Can Wu, Bing Cui
exaly  

Comparative review of nutri-functional and sensorial properties, health benefits and environmental impact of dairy (bovine milk) and plant-based milk (soy, almond, and oat milk)

Food and Humanity
Pranav Vashisht, Lovepreet Singh, Sachin Sharma   +2 more
exaly  

Influence of oat flour characteristics on the physicochemical properties of oat-based milk substitutes

Food Hydrocolloids
Pia Silventoinen-Veijalainen, Emilia Nordlund, Natalia Rosa-Sibakov   +2 more
exaly  

Oat Milk By-Product: A Review of Nutrition, Processing and Applications of Oat Pulp

Food Reviews International
Quan V Vuong
exaly