ReviewFood chemistry: X2023
Oat milk analogue versus traditional milk: Comprehensive evaluation of scientific evidence for processing techniques and health effects.
Review in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed.
- Plant-based milk powders: technological challenges, nutritional opportunities, and market outlook.BMC chemistry · 2026Review
- Superfine Grinding of Oat Powder for Filtration-Free Oat Milk Production: Effects on Powder Properties, In Vitro Digestion, and Oat Milk Quality.Foods (Basel, Switzerland) · 2026Article
- Membrane Fouling Mechanisms in the Microfiltration of Oat Protein-β-Glucan Complexes.Membranes · 2026Article
- An In-depth Exploration of Non-Dairy Probiotics: Demystifying Regulations, Sources, and Mechanisms.Current nutrition reports · 2026Review
- Multi-Modal Data Fusion for Quality Discrimination and Flavor Analysis of Commercial Oat Milk.Foods (Basel, Switzerland) · 2026Article
- Recent Advances in Plant-Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives.Food science & nutrition · 2026Review
- The rise of plant-based milk alternatives: exploring nutritional, health, and sustainability impacts.Food chemistry: X · 2026Review
- Impact of bile salts, biopolymer coatings, and food matrix on bilosome-mediated delivery of trans-resveratrol.Food chemistry: X · 2026Article
- Microbial Protein for Human Consumption: Towards Sustainable Protein Production.Nutrition bulletin · 2025Article
- Extrinsic Attributes That Drive Oat Milk Purchase.Journal of food science · 2025Article
- Valorization of Local Agricultural Byproducts for the Development of Functional Oat-Based Milk Formulations.Foods (Basel, Switzerland) · 2025Article
- Phytochemical profiling of Thai plant-based milk alternatives: Insights into bioactive compounds, antioxidant activities, prebiotics, and amino acid abundance.Food chemistry: X · 2025Article
- A concise review of millet milk development.Journal of food science · 2025Review
- Comparison of the Thermal Behavior and Chemical Composition of Milk Powders of Animal and Plant Origin.Foods (Basel, Switzerland) · 2025Article
- Golden oats - Natural fortification of oat milk with riboflavin through fermentation.FEMS microbiology letters · 2025Article
- Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source.Gels (Basel, Switzerland) · 2024Article
- Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies.Current research in food science · 2024Article
- A review on nutritional quality of animal and plant-based milk alternatives: a focus on protein.Frontiers in nutrition · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Milk, enriched with high-quality protein, is a healthy and nutritious food that meets people's needs. However, consumers are turning their attention to plant-based milk due to several concerns, such as lactose intolerance, allergies and some diseases caused by milk; carbon emission from cattle farming; economical aspects; and low access to vitamins and minerals. Oat milk, which is produced from whole grain oats, is lactose free and rich in a variety of nutrients and phytochemicals. With the significant development of food processing methods and advancement in milk simulation products, the production of plant-based milk, such as cereal milk, has greatly progressed. This review described some features of oat milk analogue versus traditional milk and compared the properties, processing technologies, health effects, environmental friendliness, and consumer acceptance of these products. It is expected to provide a reference for evaluating development trends and helping consumers choose between oat milk and traditional milk.
Indexed as
Identifiers
What OpenQuestion holds
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.