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Tailoring ordered structures in oat flour via stepwise roasting: A strategy for concurrent enhancement of slowly digestible starch and inhibition of lipid oxidation

Jiahui Hu; Zhihong Fan; Jinjie Wei; Baoyue Liu; Rui Liu
Food Chemistry · Vol. 525 · pp. 150361 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-10-01
Publication Year2026
Volume525
Pages150361
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.150361
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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