Different de-lipidation levels critically govern oat flour rheology properties through regulation of starch-lipid interactions during roasting

Food Research International 2026

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Authors: Pai Peng, Jiaxin Li, Xiaolong Wang, Xinzhong Hu
DOI: 10.1016/j.foodres.2026.119239
Cited by: 1
References: 37

Fields of Study & Subjects

Food composition and properties Wheat and Barley Genetics and Pathology Proteins in Food Systems

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
236
Pages
119239–119239
Publication date
15 April 2026
Language
EN