Effect of the concentrations of corn starch and whey protein isolate on the processing parameters and the physicochemical characteristics of the extrudates-Reference-Cited by-同舟云学术

Effect of the concentrations of corn starch and whey protein isolate on the processing parameters and the physicochemical characteristics of the extrudates

Published:2021-02-26 Issue:5 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Téllez‐Morales José A.¹^ORCID,Gómez‐Aldapa Carlos A.²^ORCID,Herman‐Lara Erasmo¹^ORCID,Carmona‐García Roselis¹^ORCID,Rodríguez‐Miranda Jesús¹^ORCID

Affiliation:

1. Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec Oaxaca Mexico

2. Área Académica de QuímicaICBI–UAEH Pachuca Mexico

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15395

Reference28 articles.

1. Improved Yam-Baobab-Tamarind flour blends: Its potential use in extrusion cooking

2. Influence of protein level and starch type on an extrusion-expanded whey product

3. Functional Characteristics of Extruded Blends of Whey Protein Concentrate and Corn Starch

4. The Effect of Wheat and Maize Flours Properties on the Expansion Mechanism During Extrusion Cooking

5. Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snack

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