Oat milk, as an emerging plant-based milk substitute, has become popular in recent years. However, the stability and flavor of oat milk products are hindering their quality. The examination of the processing capacities of potential oat cultivars could help to improve product quality. In the present study, the properties of oat milk produced from one Australian and three Chinese cultivars were compared. The stability of oat milk produced using our manufacturing process was superior to the commercial product and was highly influenced by cultivars. Positive correlations of the cultivar’s protein and plant cell debris content with the final products’ separation rate, and the cultivar’s lipid content with the final products’ creaming, were observed. Among the investigated cultivars, Chinese Bayou 01 (ZBY01) was the most suitable for oat milk processing. Oat milk produced with this cultivar has better stability and sensory acceptability. It can provide around 1% of protein, 9.84 mg/mL of β-glucan, and 70.96 mg GAE/100 g DW of polyphenols. Our results support one Chinese cultivar for oat milk processing and provide possible criteria for raw material selection.
Recently, the nonlinear dynamics and chaos phenomenon of many neuron models have been studied. This paper provides a global picture of the bifurcation scenario of the Hindmarsh-Rose model and studies one point of every scenario. We use chaotic method to analyze phase plot, nullclines, entropies and dimensions of the chaotic point, from which we might find some useful mechanisms to understand the characteristics of neuron behaviors. Finally we can find that there are some relationship between the correlation dimension, approximate entropy and the maximum Lyapunov exponent.
Plant-based milk alternatives have become increasingly desirable due to their sustainability and the increased consumer awareness of health. Among many varieties of emerging plant-based milk exist, the smooth texture and...
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