{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,10]],"date-time":"2026-11-10T20:43:30Z","timestamp":1794343410572,"version":"4.9.0"},"reference-count":43,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T00:00:00Z","timestamp":1788739200000},"content-version":"vor","delay-in-days":249,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100007352","name":"Staatssekretariat f\u00fcr Bildung, Forschung und Innovation","doi-asserted-by":"publisher","award":["22.00210"],"award-info":[{"award-number":["22.00210"]}],"id":[{"id":"10.13039\/501100007352","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100000780","name":"European Commission","doi-asserted-by":"publisher","award":["101060247"],"award-info":[{"award-number":["101060247"]}],"id":[{"id":"10.13039\/501100000780","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Current Research in Food Science"],"published-print":{"date-parts":[[2026]]},"DOI":"10.1016\/j.crfs.2026.101555","type":"journal-article","created":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T06:53:56Z","timestamp":1788850436000},"page":"101555","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":1,"special_numbering":"C","title":["Improving protein extractability from oats using malted cereal extracts under acidic fermentation-like conditions"],"prefix":"10.1016","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6343-5931","authenticated-orcid":false,"given":"Ewoud","family":"Blontrock","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Frederik","family":"Janssen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lieselot","family":"Lauwers","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1203-9063","authenticated-orcid":false,"given":"Christophe M.","family":"Courtin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6868-4432","authenticated-orcid":false,"given":"Arno G.B.","family":"Wouters","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"39","key":"10.1016\/j.crfs.2026.101555_bib1","doi-asserted-by":"crossref","first-page":"8685","DOI":"10.1021\/acs.jafc.5b03495","article-title":"Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran","volume":"63","author":"Arte","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.crfs.2026.101555_bib2","doi-asserted-by":"crossref","DOI":"10.1016\/j.fochx.2025.102834","article-title":"Enzyme activity and constituent extractability of kilned and non-kilned oats at pH values relevant for acidic food fermentations","volume":"29","author":"Blontrock","year":"2025","journal-title":"Food Chem. X"},{"issue":"3","key":"10.1016\/j.crfs.2026.101555_bib3","doi-asserted-by":"crossref","first-page":"423","DOI":"10.1094\/CCHEM.2002.79.3.423","article-title":"Proteolytic enzymes in germinating rye grains","volume":"79","author":"Brijs","year":"2002","journal-title":"Cereal Chem."},{"key":"10.1016\/j.crfs.2026.101555_bib4","doi-asserted-by":"crossref","first-page":"2095","DOI":"10.1007\/s00217-018-3118-0","article-title":"Foaming characteristics of oat protein and modification by partial hydrolysis","volume":"244","author":"Br\u00fcckner-G\u00fchmann","year":"2018","journal-title":"Eur. Food Res. Technol."},{"issue":"1","key":"10.1016\/j.crfs.2026.101555_bib5","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1002\/jib.107","article-title":"Common wheat (Triticum aestivum L.) and its use as a brewing cereal - a review","volume":"120","author":"Faltermaier","year":"2014","journal-title":"J. Inst. Brew."},{"key":"10.1016\/j.crfs.2026.101555_bib7","series-title":"Oat Drink Market Size & Share Forecast 2025-2035","year":"2025"},{"issue":"18","key":"10.1016\/j.crfs.2026.101555_bib8","doi-asserted-by":"crossref","first-page":"5046","DOI":"10.3390\/su11185046","article-title":"Cow milk versus plant-based milk substitutes: a comparison of product image and motivational structure of consumption","volume":"11","author":"Haas","year":"2019","journal-title":"Sustainability"},{"issue":"4","key":"10.1016\/j.crfs.2026.101555_bib9","first-page":"235","article-title":"Investigation of the malting behavior of oats for brewing purposes","volume":"67","author":"H\u00fcbner","year":"2009","journal-title":"J. Am. Soc. Brew. Chem."},{"issue":"12","key":"10.1016\/j.crfs.2026.101555_bib10","doi-asserted-by":"crossref","first-page":"3050","DOI":"10.3390\/foods10123050","article-title":"Oat protein concentrates with improved solubility produced by an enzyme-aided ultrafiltration extraction method","volume":"10","author":"Immonen","year":"2021","journal-title":"Foods"},{"key":"10.1016\/j.crfs.2026.101555_bib11","doi-asserted-by":"crossref","DOI":"10.1016\/j.jcs.2023.103725","article-title":"Ball milling alters the extractability and colloidal state of oat proteins","volume":"112","author":"Janssen","year":"2023","journal-title":"J. Cereal. Sci."},{"key":"10.1016\/j.crfs.2026.101555_bib12","doi-asserted-by":"crossref","first-page":"126","DOI":"10.1016\/j.jcs.2015.04.010","article-title":"Oat protein solubility and emulsion properties improved by enzymatic deamidation","volume":"64","author":"Jiang","year":"2015","journal-title":"J. Cereal. Sci."},{"issue":"7","key":"10.1016\/j.crfs.2026.101555_bib13","doi-asserted-by":"crossref","first-page":"1858","DOI":"10.3390\/molecules26071858","article-title":"Characteristics of the proteolytic enzymes produced by lactic acid bacteria","volume":"26","author":"Kieliszek","year":"2021","journal-title":"Molecules"},{"issue":"7","key":"10.1016\/j.crfs.2026.101555_bib14","doi-asserted-by":"crossref","first-page":"626","DOI":"10.1080\/10408398.2010.504902","article-title":"Proteins in oats; their synthesis and changes during germination: a review","volume":"52","author":"Klose","year":"2012","journal-title":"Crit. Rev. Food Sci. Nutr."},{"issue":"1","key":"10.1016\/j.crfs.2026.101555_bib15","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.jcs.2008.07.014","article-title":"Fundamental study on protein changes taking place during malting of oats","volume":"49","author":"Klose","year":"2009","journal-title":"J. Cereal. Sci."},{"key":"10.1016\/j.crfs.2026.101555_bib16","doi-asserted-by":"crossref","DOI":"10.1016\/j.crfs.2026.101349","article-title":"Impact of kilning on the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre, and phytate","volume":"12","author":"Lambrechts","year":"2026","journal-title":"Curr. Res. Food Sci."},{"issue":"3","key":"10.1016\/j.crfs.2026.101555_bib17","doi-asserted-by":"crossref","first-page":"549","DOI":"10.1016\/j.jcs.2014.08.004","article-title":"Milling characteristics and distribution of phytic acid, minerals, and some nutrients in oat (Avena sativa L.)","volume":"60","author":"Li","year":"2014","journal-title":"J. Cereal. Sci."},{"issue":"1","key":"10.1016\/j.crfs.2026.101555_bib18","doi-asserted-by":"crossref","first-page":"78","DOI":"10.1111\/1750-3841.15544","article-title":"Sensitivity of oat protein solubility to changing ionic strength and pH","volume":"86","author":"Li","year":"2021","journal-title":"J. Food Sci."},{"key":"10.1016\/j.crfs.2026.101555_bib19","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1007\/s00217-006-0387-9","article-title":"Behaviour of oat globulins in lactic acid fermentation of oat bran","volume":"225","author":"Loponen","year":"2006","journal-title":"Eur. Food Res. Technol."},{"issue":"3","key":"10.1016\/j.crfs.2026.101555_bib20","doi-asserted-by":"crossref","first-page":"978","DOI":"10.1021\/jf062755g","article-title":"Prolamin hydrolysis in wheat sourdoughs with differing proteolytic activities","volume":"55","author":"Loponen","year":"2007","journal-title":"J. Agric. Food Chem."},{"issue":"3","key":"10.1016\/j.crfs.2026.101555_bib21","doi-asserted-by":"crossref","first-page":"747","DOI":"10.1016\/j.jcs.2012.08.009","article-title":"Oat malt as a baking ingredient \u2013 a comparative study of the impact of oat, barley and wheat malts on bread and dough properties","volume":"56","author":"M\u00e4kinen","year":"2012","journal-title":"J. Cereal. Sci."},{"issue":"73","key":"10.1016\/j.crfs.2026.101555_bib22","first-page":"223","article-title":"Nonbrewing applications of malted cereals, pseudocereals, and legumes: a review","volume":"3","author":"M\u00e4kinen","year":"2015","journal-title":"J. Am. Soc. Brew. Chem."},{"key":"10.1016\/j.crfs.2026.101555_bib23","series-title":"Sustainable Protein Sources","first-page":"105","article-title":"Protein from oat: structure, processes, functionality, and nutrition","author":"M\u00e4kinen","year":"2017"},{"issue":"1","key":"10.1016\/j.crfs.2026.101555_bib24","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1002\/cche.10488","article-title":"Oat protein as a novel protein ingredient: structure, functionality, and factors impacting utilization","volume":"99","author":"Mel","year":"2022","journal-title":"Cereal Chem."},{"key":"10.1016\/j.crfs.2026.101555_bib25","article-title":"Effect of enzymatic hydrolysis on solubility and surface properties of pea, rice, hemp, and oat proteins: implication on high protein concentrations","volume":"53","author":"Nella","year":"2023","journal-title":"Food Biosci."},{"key":"10.1016\/j.crfs.2026.101555_bib26","doi-asserted-by":"crossref","first-page":"418","DOI":"10.1016\/j.foodres.2013.11.038","article-title":"Effects of partial hydrolysis on structure and gelling properties of oat globular proteins","volume":"55","author":"Nieto-Nieto","year":"2014","journal-title":"Food Res. Int."},{"issue":"2","key":"10.1016\/j.crfs.2026.101555_bib27","doi-asserted-by":"crossref","first-page":"382","DOI":"10.1002\/cche.10757","article-title":"Effect of kilning on the macronutrient composition profile of three Swedish oat varieties","volume":"101","author":"Norlander","year":"2024","journal-title":"Cereal Chem."},{"key":"10.1016\/j.crfs.2026.101555_bib28","doi-asserted-by":"crossref","DOI":"10.1016\/j.fochx.2026.103618","article-title":"Understanding the impact of oat groat heat treatment on its protein extractability","volume":"34","author":"Pynket","year":"2026","journal-title":"Food Chem. X"},{"key":"10.1016\/j.crfs.2026.101555_bib29","doi-asserted-by":"crossref","DOI":"10.1016\/j.crfs.2026.101313","article-title":"Colloidal state and emulsifying properties of protein isolates from kilned and non-kilned oats","volume":"12","author":"Pynket","year":"2026","journal-title":"Curr. Res. Food Sci."},{"key":"10.1016\/j.crfs.2026.101555_bib30","doi-asserted-by":"crossref","DOI":"10.1016\/j.crfs.2024.100932","article-title":"Directing oat groat heat treatment conditions towards increased protein extractability","volume":"9","author":"Pynket","year":"2024","journal-title":"Curr. Res. Food Sci."},{"key":"10.1016\/j.crfs.2026.101555_bib31","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2024.107204","article-title":"Ultrasound-assisted modification of oat protein isolates: structural and functional enhancements","volume":"112","author":"Rafique","year":"2025","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.crfs.2026.101555_bib32","doi-asserted-by":"crossref","first-page":"104","DOI":"10.1016\/j.carbpol.2014.08.075","article-title":"Viscosity based quantification of endogenous \u03b2-glucanase activity in flour","volume":"115","author":"Rieder","year":"2015","journal-title":"Carbohydr. Polym."},{"key":"10.1016\/j.crfs.2026.101555_bib33","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/j.jcs.2015.06.008","article-title":"The effect of heat treatment on the soluble protein content of oats","volume":"65","author":"Runyon","year":"2015","journal-title":"J. Cereal. Sci."},{"key":"10.1016\/j.crfs.2026.101555_bib34","article-title":"Effect of enzymatic hydrolysis on solubility and surface properties of pea, rice, hemp, and oat proteins: implication on high protein concentrations","volume":"53","author":"Shahbal","year":"2023","journal-title":"Food Biosci."},{"issue":"1","key":"10.1016\/j.crfs.2026.101555_bib35","doi-asserted-by":"crossref","first-page":"2","DOI":"10.1186\/s43014-022-00121-0","article-title":"Phenolic-protein interactions: insight from in-silico analyses \u2013 a review","volume":"5","author":"Shahidi","year":"2023","journal-title":"Food Production, Process Nutr."},{"key":"10.1016\/j.crfs.2026.101555_bib36","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2019.108972","article-title":"Health issues and technological aspects of plant-based alternative milk","volume":"131","author":"Silva","year":"2020","journal-title":"Food Res. Int."},{"issue":"5","key":"10.1016\/j.crfs.2026.101555_bib37","doi-asserted-by":"crossref","first-page":"1416","DOI":"10.1017\/S1368980022000453","article-title":"Nutritional content, protein quantity, protein quality and carbon footprint of plant-based drinks and semi-skimmed milk in the Netherlands and Europe","volume":"25","author":"Singh-Povel","year":"2022","journal-title":"Public Health Nutr."},{"key":"10.1016\/j.crfs.2026.101555_bib38","article-title":"Oat proteins: review of extraction methods and techno-functionality for liquid and semi-solid applications","volume":"147","author":"Spaen","year":"2021","journal-title":"LWT Food Sci. Technol. (Lebensm.-Wiss.-Technol.)"},{"issue":"6","key":"10.1016\/j.crfs.2026.101555_bib39","doi-asserted-by":"crossref","first-page":"447","DOI":"10.1016\/S0958-6946(03)00053-0","article-title":"Proteinase and exopeptidase hydrolysis of whey protein: comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis","volume":"13","author":"Spellman","year":"2003","journal-title":"Int. Dairy J."},{"key":"10.1016\/j.crfs.2026.101555_bib40","series-title":"A Liquid Oat Base and a Process for Preparing it Using protein-deamidase","author":"Triantafyllou","year":"2014"},{"key":"10.1016\/j.crfs.2026.101555_bib41","doi-asserted-by":"crossref","first-page":"244","DOI":"10.1007\/s11483-014-9375-y","article-title":"Ultrasonic treatment effect on enzymolysis kinetics and activities of ACE-Inhibitory peptides from oat-isolated protein","volume":"10","author":"Wang","year":"2015","journal-title":"Food Biophys."},{"issue":"4","key":"10.1016\/j.crfs.2026.101555_bib42","doi-asserted-by":"crossref","first-page":"786","DOI":"10.1111\/1541-4337.12209","article-title":"Relevance of the functional properties of enzymatic plant protein hydrolysates in food systems","volume":"15","author":"Wouters","year":"2016","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/j.crfs.2026.101555_bib43","doi-asserted-by":"crossref","first-page":"56","DOI":"10.1016\/j.tifs.2023.02.017","article-title":"Oat: current state and challenges in plant-based food applications","volume":"134","author":"Yang","year":"2023","journal-title":"Trends Food Sci. Technol."},{"issue":"4","key":"10.1016\/j.crfs.2026.101555_bib44","doi-asserted-by":"crossref","first-page":"3144","DOI":"10.1039\/C9FO01783F","article-title":"Effects of partial hydrolysis on the structural, functional and antioxidant properties of oat protein isolate","volume":"11","author":"Zheng","year":"2020","journal-title":"Food Funct."}],"container-title":["Current Research in Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2665927126002558?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2665927126002558?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,11,10]],"date-time":"2026-11-10T19:42:18Z","timestamp":1794339738000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2665927126002558"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026]]},"references-count":43,"alternative-id":["S2665927126002558"],"URL":"https:\/\/doi.org\/10.1016\/j.crfs.2026.101555","relation":{},"ISSN":["2665-9271"],"issn-type":[{"value":"2665-9271","type":"print"}],"subject":[],"published":{"date-parts":[[2026]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Improving protein extractability from oats using malted cereal extracts under acidic fermentation-like conditions","name":"articletitle","label":"Article Title"},{"value":"Current Research in Food Science","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.crfs.2026.101555","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier B.V.","name":"copyright","label":"Copyright"}],"article-number":"101555"}}