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. 2026 May 21;15(10):1825. doi: 10.3390/foods15101825
QE quercetin
OβG oat β-glucan
DNS 3,5-dinitrosalicylic acid
PDI polydispersity index
Cryo-SEM cryo-scanning electron microscopy
FTIR Fourier transform infrared spectroscopy
DSC differential scanning calorimetry
G′ storage modulus
G″ loss modulus
tanδ loss tangent
IC50 half-maximal inhibitory concentration