A process for preparing a liquid food product comprising: a) a first step comprising obtaining an oat flour by milling peeled oat grain; b) a second step comprising mixing the oat flour with water to obtain mixture B; c) a third step comprising adding at least one glycosidase to mixture B, and heating mixture B at a rate of 1 to 10 oC per minute to a maximum of 80 oC, obtaining a mixture C comprising a liquid portion containing particles in suspension and a precipitating portion; and d) a step comprising lowering the temperature of mixture C or the liquid portion of mixture C, and adding to mixture C or the liquid portion of mixture C a combination of at least a protease, a deamidase and a transglutaminase; wherein step d) is implemented by d1) a fourth step comprising lowering the temperature of mixture C to a maximum of 30 oC and adding to mixture C a combination of at least a protease, a deamidase and a transglutaminase to obtain mixture D; the process further comprising e1) a fifth step comprising incubating mixture D; and f1) a sixth step comprising the separation of the liquid portion and the precipitating portion of mixture D to obtain the liquid food product; or wherein step d) is implemented by e2) a fifth step comprising lowering the temperature of the liquid portion of mixture C to a maximum of 2oC and adding to the liquid portion of mixture C a combination of at least a protease, a deamidase and a transglutaminase to obtain liquid portion D; the process further comprising d2) a fourth step preceding step e2) comprising the separation of the liquid portion and the precipitating portion of mixture C; and f2) a sixth step following step e2) comprising incubating the liquid portion D to obtain the liquid food product. a) a first step comprising obtaining an oat flour by milling peeled oat grain; b) a second step comprising mixing the oat flour with water to obtain mixture B; c) a third step comprising adding at least one glycosidase to mixture B, and heating mixture B at a rate of 1 to 10 oC per minute to a maximum of 80 oC, obtaining a mixture C comprising a liquid portion containing particles in suspension and a precipitating portion; and d) a step comprising lowering the temperature of mixture C or the liquid portion of mixture C, and adding to mixture C or the liquid portion of mixture C a combination of at least a protease, a deamidase and a transglutaminase; wherein step d) is implemented by d1) a fourth step comprising lowering the temperature of mixture C to a maximum of 30 oC and adding to mixture C a combination of at least a protease, a deamidase and a transglutaminase to obtain mixture D; the process further comprising e1) a fifth step comprising incubating mixture D; and f1) a sixth step comprising the separation of the liquid portion and the precipitating portion of mixture D to obtain the liquid food product; or wherein step d) is implemented by e2) a fifth step comprising lowering the temperature of the liquid portion of mixture C to a maximum of 2oC and adding to the liquid portion of mixture C a combination of at least a protease, a deamidase and a transglutaminase to obtain liquid portion D; the process further comprising d2) a fourth step preceding step e2) comprising the separation of the liquid portion and the precipitating portion of mixture C; and f2) a sixth step following step e2) comprising incubating the liquid portion D to obtain the liquid food product.