Fortification of extrusion feed formulations with proteins from selected sources will improve
the health‐promoting quality of snack and breakfast foods. Molecular interactions among …

Extrusion cooking is receiving increasing attention as technology applied for the production
of protein-based products. Researchers in this field showed that proteins from several …

The influence of extrusion temperature on protein components and aggregation of wheat
gluten (WG) and wheat gluten-peanut oil complexes (WPE) during extrusion with the …

Exogenous proteins in starchy foods may alter the digestibility of the starch. In this study, the
effect of whey protein isolate (WPI) with different ratios on the digestibility of co-gelatinized …

The kinetics of starch and protein digestion in hammer-and cryo-milled cowpea (70–370μm)
were investigated. The pH during the protein digestion reduced with time, and both the …

A novel supercritical fluid extrusion (SCFX) process was used to successfully texturize whey
protein concentrate (WPC) into a product with cold-setting gel characteristics that was stable …

The potential of glucometry in in‐vitro starch digestion was investigated for developing a
rapid procedure to understand kinetics of digestion. A hand‐held glucometer, intended for …

The two biopolymers protein and starch are used to enhance the textural properties of food
and play a key role in the formulation of novel food structures. In this paper, the interactions …

Techno-functional properties of the starch-protein interaction were investigated during
extrusion-cooking of a model system (corn starch (CS) and whey protein isolate (WPI)). A …

The aim of this study was to evaluate the effect of barrel temperature (BT, 98.8–141.2° C)
and feed moisture (FM, 19.93–34.07%) as independent factors on physicochemical …