In situ enzymatic cyclodextrin generation enhances hot oat-milk foamability and stability

Food Research International 2026

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Authors: Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi
DOI: 10.1016/j.foodres.2026.119406
Cited by: 1
References: 51

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Microencapsulation and Drying Processes

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
237
Pages
119406–119406
Publication date
7 May 2026
Language
EN