{
  "abstract": "BACKGROUND: This study evaluated the effect of kilning on physicochemical and functional properties of soluble fraction in oat varieties. Kilning was applied prior to extraction, and its impact on composition, extractability and functionality was evaluated.\n\nRESULTS: Although kilning did not alter the protein, starch, β‐glucan and phytic acid contents, it reduced the extractability of these components, resulting in lower levels in water extracts. Despite this, the extraction process led to a concentration of β‐glucan in the soluble fractions ranging from 19.38% to 26.50%. Untreated extracts showed higher bile acid binding capacity than their raw materials, but this capacity decreased in kiln‐dried samples. Extraction increased Cu and K levels in both untreated and kiln‐dried samples. Furthermore, β‐glucan dispersions from kiln‐dried extracts exhibited higher viscosities, indicating improved functionality.\n\nCONCLUSION: Overall, the results highlight that oat soluble fractions, even after kilning, maintain beneficial properties and could serve as valuable functional ingredients in food and beverage applications. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.",
  "abstract_shown": true,
  "affiliations": [
    "Department of Food Engineering Hitit University Corum Turkey",
    "Quality and Technology Department Field Crops Central Research Institute Ankara Turkey"
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 2,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Eda Aktas‐Akyildiz",
      "orcid": "0000-0001-7870-9464"
    },
    {
      "affs": [
        1
      ],
      "name": "Buket Cetiner",
      "orcid": "0000-0002-3802-5487"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/91z7c3x2ev8a2.bib",
  "cited_by": 0,
  "doi": "10.1002/jsfa.70933",
  "fulltext_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC13743400/",
  "id": "91z7c3x2ev8a2",
  "issns": [
    "0022-5142",
    "1097-0010"
  ],
  "landing_url": "https://doi.org/10.1002/jsfa.70933",
  "language": "en",
  "licence": "CC-BY-NC-4.0",
  "licence_label": "CC BY-NC 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "heading",
      "REGULAR ARTICLE"
    ],
    [
      "heading",
      "Research Article"
    ],
    [
      "openalex",
      "2916|Food composition and properties"
    ]
  ],
  "openalex": "W7171497813",
  "pdf_url": null,
  "pmcid": "PMC13743400",
  "pmid": "42515821",
  "published": "2026-07-27",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/91z7c3x2ev8a2.ris",
  "sources": [
    {
      "first_seen": "2026-11-10T12:24:09Z",
      "native_id": "PMC13743400",
      "source": "pmc",
      "url": "https://doi.org/10.1002/jsfa.70933"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "journal-openalex:F11",
      "subfield": "general"
    }
  ],
  "title": "Soluble oat components: effects of kilning on extraction and functionality",
  "title_text": "Soluble oat components: effects of kilning on extraction and functionality",
  "type": "peer-reviewed",
  "updated_at": "2026-11-10T12:24:09Z",
  "url": "https://research.draconitic.com/paper/91z7c3x2ev8a2",
  "venue": "Journal of the Science of Food and Agriculture",
  "versions": []
}