The objective of this study was to characterize the solubility, structural, thermal, and aggregation properties oat protein under high-intensity ultrasound (HIU) treatment. Suspensions isolate (OPI) at pH 2.0–8.0 were subjected HIU for 5 min 70% amplitude; particle size, surface attributes, UV–Vis absorption, intrinsic fluorescence, polypeptide profiles, calorimetric properties, thermal determi...