The utilization of oat for the production of wholegrain foods: Processing technology and products-Reference-Cited by-同舟云学术

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The utilization of oat for the production of wholegrain foods: Processing technology and products

Published:2021-11-23 Issue: Volume: Page:
ISSN:2643-8429
Container-title:Food Frontiers
language:en
Short-container-title:Food Frontiers

Author:

Mao Huijia¹,Xu Minghao¹,Ji Jingyun¹,Zhou Mengsha¹,Li Hongyan¹^ORCID,Wen Yangyang²,Wang Jing¹,Sun Baoguo¹

Affiliation:

1. China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China

2. College of Chemistry and Materials Engineering Beijing Technology and Business University Beijing China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fft2.120

Reference116 articles.

1. The effect of the addition of dietary fibers from apple and oat on the rheological and textural properties of waxy potato starch;Adamczyk G.;Polymers,2020

2. A rapid and simple method for the determination of starch and β‐glucan in barley and malt;Ahluwalia B.;Journal of the Institute of Brewing,1984

3. Extraction and characterization of β‐d‐glucan from oat for industrial utilization;Ahmad A.;International Journal of Biological Macromolecules,2010

4. Interaction study of dietary fibers (pectin and cellulose) with meat proteins using bioinformatics analysis: An in‐silico study;Ahmad S. S.;LWT‐Food Science Technology,2020

5. Extraction of soluble β‐glucan from oat and barley fractions: Process efficiency and dispersion stability;Aktas‐Akyildiz E.;Journal of Cereal Science,2018

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1. Unexplored Opportunities of Utilizing Food Waste in Food Product Development for Cardiovascular Health;Current Nutrition Reports;2024-09-14

2. Assessment of oat (Avena sativa) varieties unveiled the variation in nutritional quality;The Indian Journal of Agricultural Sciences;2024-07-03

3. Increasing particle size of oat flours decreases postprandial glycemia and increases appetite in healthy adults;Nutrition Research;2024-07

4. Textural characterisation of wheat–oat breads using a combination of quantitative descriptive analysis and partial napping profiling techniques;International Journal of Food Science & Technology;2024-06-20

5. Techno-functional characteristics, mineral composition and antioxidant potential of dietary fiber extracted by sonication from different oat cultivars (Avena sativa);Future Foods;2024-06

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