Effect of Stir-Frying on Physicochemical and Functional Properties of Oat Protein Isolates
The heat treatment required for the deactivation of enzymes was carried out on crop species such as oats. Stir-frying, a frequently employed method for enzyme inactivation to preserve their desirable shelf life, can result in diminished nutritional value and protein degeneration. The mechanism by wh...
Main Authors: | Xia Wang, Yang Lei, Hamad Rafique, Liang Zou, Xinzhong Hu |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-07-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/14/2670 |
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