The formulation and processing conditions of milk drink added with whole oat kernels were optimized for improved stability. The centrifugal sedimentation rate, viscosity and sensory evaluation score were considered as response variables. The optimal combination of stabilizers obtained was 0.04% gellan gum, 0.020% carrageenan, 0.020% sodium carboxymethylcellulose, and 0.20% microcrystalline cellulose. By using single factor experiments followed by orthogonal array design, the optimal processing conditions that provided the best stability as well as good taste were determined as follows: bathing temperature 50 ℃, hydration time 40 min, homogenization pressure 30 MPa, and filling temperature 15 ℃.

In this study, whey protein was glycosylated with fucoidin under dry conditions. The change of browning degree was investigated during the glycosylation process, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and iron reducing power of the reaction products at different reaction times were measured. The results showed that the glycosylation reaction could significantly increase the degree of browning. In addition, compared with whey protein or fucoidin alone, glycosylation significantly increased the DPPH radical scavenging capacity and reducing power of their mixtures at various ratios. The DPPH radical scavenging capacity of their 1:3 mixture reached the maximum (74.28%) at 80 h, a 30% increase compared with that at 0 h. However, it was lower than that of 0.01% VC.