Techno-functional properties of the starch-protein interaction during extrusion-cooking of a model system (corn starch and whey protein isolate)
José A. Téllez‐Morales, Erasmo Herman‐Lara, Carlos Alberto Gómez‐Aldapa, Jesús Rodríguez‐Miranda
Topics & Concepts
ExtrusionWhey protein isolateAbsorption of waterPlastics extrusionWhey proteinStarchFood scienceSolubilityExtrusion cookingMoistureMaterials scienceChemistryWater contentChemical engineeringComposite materialOrganic chemistryEngineeringGeotechnical engineeringFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems