Effects of starch and β-glucan degradation on the yield, composition, surface properties, and solubility of oat proteins

European Food Research and Technology 2026

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Authors: Cristiane Grella Miranda, Jhustine Cardenas, Michael T. Nickerson
DOI: 10.1007/s00217-026-05108-6
Cited by: 1
References: 51

Fields of Study & Subjects

Food composition and properties Proteins in Food Systems Phytase and its Applications

Publication details

Journal / source
European Food Research and Technology
Publisher
Springer Science and Business Media LLC
Volume
252
Issue
5
Publication date
13 April 2026
Language
EN