ArticleFood science & nutrition2023
Improving the adsorption characteristics and antioxidant activity of oat bran by superfine grinding.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 26 citations in OpenAlex.
- Superfine Grinding for Edible Powders: Mechanisms, Quality Regulation, Limitations, and Synergistic Strategies.Foods (Basel, Switzerland) · 2026Review
- A Comprehensive Review of the Rehydration of Instant Powders: Mechanisms, Influencing Factors, and Improvement Strategies.Foods (Basel, Switzerland) · 2025Review
- Enhancing functional properties and analysis of sugar and metabolite composition ofFood chemistry: X · 2025Article
- Physicochemical and Functional Properties of Soluble and Insoluble Dietary Fibers in Whole Grains and Their Health Benefits.Foods (Basel, Switzerland) · 2025Review
- Steam Explosion Enhances the Powder Property, Instant Solubility, and Diffusivity of Superfine Ground Tea Powder.Foods (Basel, Switzerland) · 2025Article
- Optimization of the Ball Milling Process for Producing Superfine Green Tea Powder: An Analytic Hierarchy Process-Fuzzy Comprehensive Evaluation Approach.Foods (Basel, Switzerland) · 2025Article
- Reparative effects of Schizophyllum commune oat bran fermentation broth on UVB-induced skin inflammation via the JAK/STAT pathway.Bioresources and bioprocessing · 2024Article
- Effects of Grinding Methods of Tartary Buckwheat Leaf Powder on the Characteristics and Micromorphology of Wheat Dough.Foods (Basel, Switzerland) · 2024Article
- Local and Systemic Effects of Bioactive Food Ingredients: Is There a Role for Functional Foods to Prime the Gut for Resilience?Foods (Basel, Switzerland) · 2024Review
- Fermented Oats as a Novel Functional Food.Nutrients · 2023Review
- Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review.Foods (Basel, Switzerland) · 2023Review
- Improving the adsorption characteristics and antioxidant activity of oat bran by superfine grinding.Food science & nutrition · 2023Article
- Micronization Effects on Structural, Functional, and Antioxidant Properties of Wheat Bran.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Oat bran (OB) is a by-product of oat, which is rich in β-glucan. As a new food processing technology, ultrafine powder can improve the surface properties of samples. OB with different grinding times was prepared, and its functional components, physical properties, adsorption properties, and antioxidant properties were evaluated. Results showed that with increased grinding times, the average particle size of OB decreased significantly (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.