Grain‐Based Beverages

A comprehensive review on oat milk: from oat nutrients and phytochemicals to its processing technologies, product features, and potential applications

“…19 The increased temperature and enzymatic concentration could lead to an increase in oat water soluble extract production and ultimately present a reduction in viscosity. 21,22 Moreover, ultra-high temperature (UHT) treatment not only could effectively prolong the shelf life, but also had a positive effect on the phytochemicals, free fatty acids, and volatile compounds of oat milk. 23 To the best of our knowledge, there is currently no comprehensive review available on the current research and development of oat milk.…”