Impact of Enzymatic Hydrolysis and Microfluidization on the Techno-Functionality of Oat Bran in Suspension and Acid Milk Gel Models

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 improve the technological properties of oat bran concentrate (OBC) in high-moisture food applications by e...

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Detalles Bibliográficos
Autores principales: Rosa-Sibakov, Natalia, de Oliveira Carvalho, Maria Julia, Lille, Martina, Nordlund, Emilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774640/
https://www.ncbi.nlm.nih.gov/pubmed/35053960
http://dx.doi.org/10.3390/foods11020228

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774640/
https://www.ncbi.nlm.nih.gov/pubmed/35053960
http://dx.doi.org/10.3390/foods11020228

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