Background Aerated food products are becoming increasingly popular among consumers
due to their visual appeal and peculiar sensory properties. Foam formation and stabilization …

Plant-based milk alternatives have become increasingly desirable due to their sustainability
and the increased consumer awareness of health. Among many varieties of emerging plant …

Oats have a relatively high amount of protein content and better protein quality in terms of
amino acid composition, compared to other cereal grains. Oat proteins are the by-product of …

Plant-based food Pickering emulsions which are rich in nutrients have recently attracted
wide attention due to their plant origin and new functionalities that can be introduced …

Despite its excellent nutritional properties, unlike other cereals oat displays poor baking
properties and therefore is mainly processed in products like rolled oats or serves as raw …

In order to improve the emulsifying properties of oat protein, oat protein isolate (OPI)–
dextran (Dex) conjugates were prepared by glycation reaction. Emulsifying properties of …

Abstract Background and Objectives This review outlines the current state of oat usage and
potential use as a protein ingredient, oat protein extraction techniques, oat protein structure …

Supporting the need for sustainable food products, this study aims to develop plant-based
Pickering emulsions (PBPEs) using oat flour with and without mild chemical treatment …

Oats are commonly used to produce commercial plant-based dairy alternatives, such as
beverages and yoghurt-like products. The main drawback in such products is their low …

Dynamic high-pressure microfluidization (DHPM) technology was used to treat oat protein
isolate (OPI) to improve its functional properties and broaden its application in food …