ArticleFoods (Basel, Switzerland)2026
Influence of Protein Concentration on Heat-Induced Fouling of Oat Drink.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Oat-based beverages are increasingly popular milk alternatives. However, the heat treatment required to ensure shelf stability is limited by rapid fouling formation on heated surfaces, reducing processing efficiency. Oat proteins, considered an important quality attribute of oat drinks, are suspected to play a key role in fouling initiation, but their specific contribution remains poorly understood. This study investigates the role of oat proteins in fouling formation during heat treatment on technical scale. Membrane filtration was applied and validated as sample preparation method for increasing the protein content. Fouling experiments were conducted using a previously validated fouling system with feed solutions containing different protein concentrations. Protein content was increased by filtration using 0.1, 0.8 and 1.4 µm ceramic membranes, yielding retentates with 10-21 g·100 g
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