Deep-fat frying (DF) of mushrooms is favored by consumers due to its appealing sensory characteristics. However, their high oil absorption can lead to obesity and elevated cholesterol levels. Therefore, developing healthy food coatings as oil barriers and water-holding layers is essential. In this study, oat starch (OS), oat β-glucan (OBG), and OS-OBG composite systems were prepared and evaluated for their effects on the processing characteristics and oil-repellent capacity of DF mushrooms. Results from