Method development for studying the particle size distribution of high-pressure homogenized oat beverages with retained fiber fraction
In current oat beverage production, insoluble components such as fiber fractions (plant cell structures) are usually decentered from the product, causing many types of loss. Retaining these fractions requires an efficient breakage of them, to avoid sandy mouthfeel in the end-product, which can be achieved for instance by homogenization. To study the homogenization efficiency, the resulted particle
