Techno-functional properties of the starch-protein interaction during extrusion-cooking of a model system (corn starch and whey protein isolate)

Publication date: October 2020Source: LWT, Volume 132Author(s): José A. Téllez-Morales, Erasmo Herman-Lara, Carlos A. Gómez-Aldapa, Jesús Rodríguez-Miranda
Source: LWT Food Science and Technology - Category: Food Science Source Type: research