Figure 6. Micro DSC cooling (a) and heating (b) profiles for 2% gelatin with 0, 1, 2, 3 and 4% oat particle (182.2 µm) arranged successively upwards

From

Effect of Oat Particle Concentration and Size Distribution on the Phase Behaviour of Mixtures with Gelatin

Nashi K. Alqahtani, John Ashton, Lita Katopo, Oliver A.H. Jones, Stefan Kasapis

Journal of Food and Nutrition Research. 2016, 4(2), 69-75 doi:10.12691/jfnr-4-2-1