The biomass from cereal side streams is rich in valuable components, such as
hemicelluloses. Among the hemicelluloses, arabinoxylans and β-glucans are the most …

In an increasingly resource-constrained era, using waste and by-products from grain
processing has a wide appeal. This is due to the nutritive value and economic aspects of this …

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 …

Production of fish meal and plant-based feed proteins continues to increase to meet the
growing demand for seafood, leading to impacts on marine and terrestrial ecosystems …

Cereal bran possesses enzymes and antinutrients which should be reduced for their
usability as a food ingredient high in dietary fiber, minerals, and antioxidants. This study …

To improve the shelf-life of food products rich in lipids, it is important to minimize the lipid
oxidation that occurs during processing, since this oxidation not only decreases shelf-life but …

Driven by the trend toward sustainable foods, insoluble fiber particles from by-products have
attracted interest as Pickering stabilizers. In this work, the relationship between …

The production and stabilization of food-grade emulsions by using plant-derived particles
have gained great attention due to the increasing demand for sustainable and plant-based …

The unique composition and technological properties of some oat bran components (mainly
protein and soluble fiber) and olive oil make them a good choice to form oil-in-water …

Oat bran is a nutritionally rich ingredient, but it is underutilized in semi-moist and liquid foods
due to technological issues such as high viscosity and sliminess. The aim of this work was to …