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Gelation potential of oat protein isolate: Influence of extraction method, gelling conditions, and enzymatic

Miikka Laitinen1, Tiina Kokkonen1, Xin Huang1

  • 1Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, 00790 Helsinki, Finland.

Food Chemistry
|April 3, 2025
PubMed

Keywords:
DSCDeamidationFunctionalityHydrolysisOat proteinSECSolubility

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