Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones.

At the same shear rate, the viscosity of the oats showed a decreasing trend from the feeding section (raw) to the mixing section (section I).

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Notably, α-helices and random coils showed an increasing trend in the melting zone, while β-sheets or β-turns showed an increasing tendency for extrudates.

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