Foaming of differently processed oats: Role of nonpolar lipids and tryptophanin proteins

Keyphrases

• Fasting Triglycerides 100%
• Foaming Properties 60%
• Lipids 40%
• Aqueous Phase 40%
• Foam Stability 40%
• Foam Structure 40%
• Triglycerides 40%
• Water Extract 40%
• Highly Concentrated 40%
• Foaming Capacity 40%
• Baking Properties 40%
• Surface Properties 20%
• Supercritical Carbon Dioxide 20%
• Water-soluble 20%
• Active Protein 20%
• Compositional Properties 20%
• Oat Flour 20%
• Oat Starch 20%
• Gluten 20%
• Water Extractable 20%
• Wheat Starch 20%
• Lipid-binding Protein 20%
• Starch-based 20%
• Hexane Extract 20%
• Reduced Volume 20%
• Baked Goods 20%
• Gas Retention 20%
• Oat Extract 20%

INIS

• proteins 100%
• lipids 100%
• oats 100%
• foams 41%
• carbon dioxide 29%
• water 23%
• baking 23%
• stability 11%
• capacity 11%
• triglycerides 11%
• surface properties 5%
• wheat 5%
• volume 5%
• retention 5%
• gases 5%
• matrices 5%
• starch 5%
• extraction 5%
• hexane 5%

Food Science

• Foaming Properties 100%
• Foam Stability 66%
• Baking Properties 66%
• Foaming Capacity 66%
• Bakery Product 33%
• Gluten 33%
• Binding Protein 33%
• Starch-based 33%