Figure 7. Micro DSC heating profiles of aqueous 2% oat particles with size distribution of 182 μm that were subjected to a defatting process and enzymatic digestion to remove progressively lipid, starch and protein; successively upwards: i) lipid from the sample, ii) untreated sample, iii) defatted and starch-free sample, iv) defatted and protein-free sample, v) defatted, starch-free and protein-free sample

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