ArticleFood chemistry: X2026
Impact of ultrasound-enzyme pretreatment sequence on recovery and functionality of proteins from an oat fiber-rich side stream.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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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
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Who cites it
3 citing papers in PubMed.
- Effects of Extraction Methods on Physicochemical, Functional and Nutritional Properties of Protein Extracted from Mustard (Foods (Basel, Switzerland) · 2026Article
- Technofunctional Properties and Proteomic Profiling of Sesame Cake Protein Isolates Obtained by Green Extraction Methods and Treated with Cold Plasma.Molecules (Basel, Switzerland) · 2026Article
- Ultrasound and enzyme extraction of Pleioblastus amarus shoot polysaccharide: A comparative study on chemical characterization, antioxidant, and anti-aging activities.Ultrasonics sonochemistry · 2026Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The residual fiber-rich fraction after oat protein extraction is a promising resource for sustainable protein recovery, though its rigid protein-fiber matrix hinders extraction. This study assessed effects of mechanical (wet milling, ultrasound) and biochemical (Viscozyme®) pretreatments, individually and in sequence, on its protein recovery using alkaline extraction and isoelectric precipitation. Wet milling slightly improved yields
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Registered trials
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