Effects of oxidative treatment on the physicochemical, rheological and functional properties of oat β-glucan

► Oxidation of β-glucan. ► The carbonyl and carboxyl groups were increased. ► The cholic acid binding capacity was increased. ► After chemic digestion, the available glucose of the oxidised β-glucan was increased. ► The viscosity and hardness of the β-glucan gels were decreased.