Assatory, A., Vitelli, M., Rajabzadeh, A. R., & Legge, R. L. (2019). Dry fractionation methods for plant protein, starch and fiber enrichment: A review. Trends in Food Science & Technology, 86, 340-351.
Challa, R., Srinivasan, R., & To, F. (2010). Fractionation of soybean meal, cottonseed meal and wheat middlings using combination of sieving and air classification. Animal feed science and technology, 159(1-2), 72-78.
El Khoury, D., Cuda, C., Luhovyy, B. L., & Anderson, G. H. (2012). Beta glucan: health benefits in obesity and metabolic syndrome. Journal of nutrition and metabolism, 2012.
Grundy, M. M. L., Fardet, A., Tosh, S. M., Rich, G. T., & Wilde, P. J. (2018). Processing of oat: the impact on oat's cholesterol lowering effect. Food & function, 9(3), 1328-1343.
Gu, Y., Qian, X., Sun, B., Ma, S., Tian, X., & Wang, X. (2022). Nutritional composition and physicochemical properties of oat flour sieving fractions with different particle size. LWT, 154, 112757.
Lazaridou, A., & Biliaderis, C. G. (2007). Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects. Journal of cereal science, 46(2), 101-118.
Majid, S. (2018). Optimization of β-glucan levels in different oat fractions by milling and air classification.
Mäkinen, O. E., Sozer, N., Ercili-Cura, D., & Poutanen, K. (2017). Protein from oat: structure, processes, functionality, and nutrition. In Sustainable protein sources (pp. 105-119). Academic Press.
Miller, S. S., & Fulcher, R. G. (2011). Microstructure and chemistry of the oat kernel. Oats: Chemistry and technology, (Ed. 2), 77-94.
Katyal, M., Singh, N., Tiwari, P., & Kaler, R. S. S. (2022). Quality evaluation of different fractions of wheat flour obtained after air classification and stone grinding. Journal of Food Measurement and Characterization, 1-13.
Rebello, C. J., O’Neil, C. E., & Greenway, F. L. (2016). Dietary fiber and satiety: the effects of oats on satiety. Nutrition reviews, 74(2), 131-147.
Schutyser, M. A. I., & Van der Goot, A. J. (2011). The potential of dry fractionation processes for sustainable plant protein production. Trends in Food Science & Technology, 22(4), 154-164.
Sibakov, J., Abecassis, J., Barron, C., & Poutanen, K. (2014). Electrostatic separation combined with ultra-fine grinding to produce β-glucan enriched ingredients from oat bran. Innovative Food Science & Emerging Technologies, 26, 445-455.
Sibakov, J. (2014). Processing of oat dietary fibre for improved functionality as a food ingredient.
Challa, R., Srinivasan, R., & To, F. (2010). Fractionation of soybean meal, cottonseed meal and wheat middlings using combination of sieving and air classification. Animal feed science and technology, 159(1-2), 72-78.
El Khoury, D., Cuda, C., Luhovyy, B. L., & Anderson, G. H. (2012). Beta glucan: health benefits in obesity and metabolic syndrome. Journal of nutrition and metabolism, 2012.
Grundy, M. M. L., Fardet, A., Tosh, S. M., Rich, G. T., & Wilde, P. J. (2018). Processing of oat: the impact on oat's cholesterol lowering effect. Food & function, 9(3), 1328-1343.
Gu, Y., Qian, X., Sun, B., Ma, S., Tian, X., & Wang, X. (2022). Nutritional composition and physicochemical properties of oat flour sieving fractions with different particle size. LWT, 154, 112757.
Lazaridou, A., & Biliaderis, C. G. (2007). Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects. Journal of cereal science, 46(2), 101-118.
Majid, S. (2018). Optimization of β-glucan levels in different oat fractions by milling and air classification.
Mäkinen, O. E., Sozer, N., Ercili-Cura, D., & Poutanen, K. (2017). Protein from oat: structure, processes, functionality, and nutrition. In Sustainable protein sources (pp. 105-119). Academic Press.
Miller, S. S., & Fulcher, R. G. (2011). Microstructure and chemistry of the oat kernel. Oats: Chemistry and technology, (Ed. 2), 77-94.
Katyal, M., Singh, N., Tiwari, P., & Kaler, R. S. S. (2022). Quality evaluation of different fractions of wheat flour obtained after air classification and stone grinding. Journal of Food Measurement and Characterization, 1-13.
Rebello, C. J., O’Neil, C. E., & Greenway, F. L. (2016). Dietary fiber and satiety: the effects of oats on satiety. Nutrition reviews, 74(2), 131-147.
Schutyser, M. A. I., & Van der Goot, A. J. (2011). The potential of dry fractionation processes for sustainable plant protein production. Trends in Food Science & Technology, 22(4), 154-164.
Sibakov, J., Abecassis, J., Barron, C., & Poutanen, K. (2014). Electrostatic separation combined with ultra-fine grinding to produce β-glucan enriched ingredients from oat bran. Innovative Food Science & Emerging Technologies, 26, 445-455.
Sibakov, J. (2014). Processing of oat dietary fibre for improved functionality as a food ingredient.