Replication Data for: Impact of ageing and heat treatment on the colloidal state of oat protein dispersions

Oats are increasingly being used for the production of liquid and semi-solid foods, such as dairy alternatives. Studying the colloidal state of oat proteins in aqueous systems is crucial for understanding their stability and functionality in these types of foods. In this study, the impact of ageing (0-72 h) and heat treatment (30-90 °C) on the colloidal state of OPI dispersions as a function of pH (7.0-9.0) was investigated. This dataset contains (i) characterization of oat protein isolate and stock solution (3 .xlsx files and 1 .pptx file), (ii) data on the impact of protein concentration and pH (2 .xlsx files and 1 .pptx file), (iii) data on the impact of oat protein isolate dispersion ageing (2 .xlsx files and 2. pptx files), and (iv) data on the impact of oat protein isolate dispersion ageing and heat treatment (2 .xlsx files and 2. pptx files).