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. 2022 Jan 15;11(2):228. doi: 10.3390/foods11020228

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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CLSM images of acid milk gels enriched with OBC (a), OBC-Hyd (b), OBC-Sol (c), OBC-M (d), OBC-Hyd-M (e), OBC-Sol-M (f) and the control acid milk gel (without any oat sample) (g). Proteins and fiber are stained with Rhodamine B (appears red) and Calcofluor White (appears cyan), respectively. The brightness of (c,f) was adjusted for better visualization of the protein matrix. OBC: Oat bran concentrate; OBC-Hyd: OBC hydrolyzed with β-glucanase; OBC-Sol: water-soluble fraction from OBC after hydrolysis with β-glucanase; OBC-M: OBC microfluidized; OBC-Hyd-M: OBC-Hyd microfluidized; OBC-Sol-M: OBC-Sol microfluidized.