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Interactions of Oat β-Glucan, Protein, and Starch Under High Hydrostatic Pressure and Their Influence on Starch

Yangyang Chen1, Ying Miao1, Rui Huo1

  • 1College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Gels (Basel, Switzerland)
|May 27, 2026
PubMed

Keywords:
high hydrostatic pressureinteractionoat starch-β-glucan-protein composite systemphysicochemical properties

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