Protein From Oat: Structure, Processes, Functionality, and Nutrition

Outi E. Mäkinen, Dilek Ercili-Cura, Kaisa Poutanen +3

Elsevier eBooks

Food composition and properties

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2024Scientific literature53 citationsDOI

In‐package cold plasma treatment to extend the shelf life of food

Ramalakshmi Alaguthevar, Jeyakumar Saranya Packialakshmi, M. Balakrishnan +2

Comprehensive Reviews in Food Science and Food Safety

Food spoilage

Conventional food preservation methods such as heat treatment, irradiation, chemical treatment, refrigeration, and coating have various disadvantages, like loss of food quality, nutrition, and...

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Research Library

Protein From Oat: Structure, Processes, Functionality, and Nutrition

In‐package cold plasma treatment to extend the shelf life of food

Characterization, release profile, and antibacterial properties of oregano essential oil nanoemulsions stabilized by soy protein isolate/tea saponin nanoparticles

The mechanism of cuproptosis in Parkinson’s disease

Exploring the Potential of Postbiotics for Food Safety and Human Health Improvement

Combining different ionic polysaccharides and pH treatment improved functional properties of soybean protein amyloid fibrils through structural modifications

Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques

Selenium reduction of ubiquinone via SQOR suppresses ferroptosis

Tailoring 3D-printed high internal phase emulsion-rice starch gels: Role of amylose in rheology and bioactive stability

Oat protein: Review of structure-function synergies with other plant proteins

Potential use of antioxidants for the treatment of chronic inflammatory diseases

Factors and modification techniques enhancing starch gel structure and their applications in foods:A review

Prediction and visualization of moisture content in Tencha drying processes by computer vision and deep learning

Pullulan as a sustainable biopolymer for versatile applications: A review

Time to Kill and Time to Heal: The Multifaceted Role of Lactoferrin and Lactoferricin in Host Defense

De novo biosynthesis of 2′-fucosyllactose in a metabolically engineered Escherichia coli using a novel ɑ1,2-fucosyltransferase from Azospirillum lipoferum

The influence of dietary and supplemental omega-3 fatty acids on the omega-3 index: A scoping review

pH-driven preparation of pea protein isolate-curcumin nanoparticles effectively enhances antitumor activity

Innovation and creativity in gastronomic tourism: A bibliometric analysis

Benefits of supplementation with microbial omega-3 fatty acids on human health and the current market scenario for fish-free omega-3 fatty acid

Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels

Incorporation of Selenium Derived from Nanoparticles into Plant Proteins <i>in Vivo</i>

Preparation and characterization of curcumin-loaded debranched starch/Mesona chinensis polysaccharide microcapsules: Loading levels and in vitro release

Can we agree on a food loss and waste definition? An assessment of definitional elements for a globally applicable framework

Chemical Composition and Biological Activities of Essential Oils from Origanum vulgare Genotypes Belonging to the Carvacrol and Thymol Chemotypes

The prevalence of vitamin A deficiency and its public health significance in children in low- and middle-income countries: A systematic review and modelling analysis

Anti-inflammatory and wound healing properties of lactic acid bacteria and its peptides

A screening strategy for identifying umami peptides with multiple bioactivities from Stropharia rugosoannulata using in silico approaches and SPR sensing

The Effect of Glycine Betaine on Nitrogen and Polyamine Metabolisms, Expression of Glycoside-Related Biosynthetic Enzymes, and K/Na Balance of Stevia under Salt Stress

Nutritional, biochemical, and clinical applications of carob: A review

Stable smart packaging betalain-based from red prickly pear covalently linked into cellulose/alginate blend films

Antioxidant, Antimicrobial Activities, and Characterization of Phenolic Compounds of Thyme (Thymus vulgaris L.), Sage (Salvia officinalis L.), and Thyme–Sage Mixture Extracts

A comparative study of fermented buffalo and camel milk with anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bio active peptides with molecular interactions: In vitro, in silico and molecular study

Structural, rheological and functional properties of ultrasonic treated xanthan gums

Enhancing encapsulation of curcumin by pH-driven and sodium alginate blending with ovalbumin as a carrier

Mechanisms of nanoencapsulation to boost the antimicrobial efficacy of essential oils: A review

Preparation of a novel nanoparticle with extruded soy protein isolate-oat β-glucan: Interfacial properties and mechanism of emulsion stability

Probiotics and their Beneficial Health Effects

Comparative metabolic profiling of olive leaf extracts from twelve different cultivars collected in both fruiting and flowering seasons

Tibetan Plateau yak milk: A comprehensive review of nutritional values, health benefits, and processing technology

Persistence and remote sensing of agri-food wastes in the environment: Current state and perspectives

A systematic review of economic evaluations of whole-genome sequencing for the surveillance of bacterial pathogens

Drying characteristics and quality analysis of pre-treated turmeric (Curcuma longa) using evacuated tube solar dryer with and without thermal energy storage

A systematic review and meta-analysis of the sources of Salmonella in poultry production (pre-harvest) and their relative contributions to the microbial risk of poultry meat

Research progress of starch as microencapsulated wall material

A systematic review of consumer studies applying the Food Technology Neophobia Scale: Lessons and applications

Stabilization of flaxseed oil nanoemulsions based on flaxseed gum: Effects of temperature, pH and NaCl on stability

Bacillus licheniformis: A Producer of Antimicrobial Substances, including Antimycobacterials, Which Are Feasible for Medical Applications

Untargeted mass spectrometry-based metabolomics approach unveils biochemical changes in compound probiotic fermented milk during fermentation

Enhanced encapsulation of lutein using soy protein isolate nanoparticles prepared by pulsed electric field and pH shifting treatment