Formation, Structural Characteristics and Functional Properties of Quercetin-Oat β-Glucan Complex.

Foods · 2026 · PMC13205155 · PMID 42196027

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The turbidity curve ( Figure 1 G) reveals a clear trend: QE turbidity slightly decreases with rising temperature (but remains relatively stable overall); OβG turbidity stays nearly constant; and complex turbidity gradually decreases as temperature decreases.

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