Replication Data for: Colloidal state and emulsifying properties of protein isolates from kilned and non-kilned oats

Oats are increasingly being used for the production of liquid foods, such as oat-based drinks. Studying the colloidal state of oat proteins in aqueous systems is crucial for understanding their stability and functionality in these types of foods. As it was previously shown that the kilning process reduced the oat protein extractability, it is here hypothesized that kilning also affects the colloidal and emulsifying properties of oat protein isolates (OPIs). In this study, we prepared OPIs from non-heat-treated (NHT) and industrially heat-treated (IHT) oats and investigated colloidal and emulsifying properties of OPI-NHT and OPI-IHT dispersions, as a function of protein concentration (0.5-2.0% w/v) and pH (7.0-9.0). This dataset contains (i) OPI chemical and compositional characterization (2 .xlsx files), (ii) OPI colloidal characterization (3 .xlsx files and 1 .pptx file) and (iii) OPI emulsifying properties (2 .xlsx files and 2 .pptx files).