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References from Whey protein isolate as a modifier of texture and digestibility in ready-to-eat corn paste. Local targets link to admitted publications; unresolved targets remain external evidence.
Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products
10.1016/j.ifset.2018.05.004 · 2018 · External reference
Macronutrients in corn and human nutrition
10.1111/1541-4337.12192 · 2016 · External reference
Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications
10.1016/j.foodhyd.2015.09.007 · 2016 · External reference
Influence of protein content and storage temperature on the particle morphology and flowability characteristics of milk protein concentrate powders
10.3168/jds.2018-14405 · 2018 · External reference
Effects of rice protein, soy isolate protein, and whey concentrate protein on the digestibility and physicochemical properties of extruded rice starch
10.1111/1750-3841.16458 · 2023 · External reference
Functional properties of drum-dried chickpea (Cicer arietinum L.) flours
10.1111/j.1365-2621.1986.tb13849.x · 2006 · External reference
Functional and electrophoretic characteristics of succinylated peanut flour protein
10.1021/jf60210a044 · 1977 · External reference
INFOGEST static in vitro simulation of gastrointestinal food digestion
10.1038/s41596-018-0119-1 · 2019 · External reference
Elucidating the modulation of oat starch-protein complex molecular structure and starch digestion under microwave field treatment
10.1016/j.fbio.2024.105712 · 2025 · External reference
Effect of soy protein isolate on textural properties, cooking properties and flavor of whole-grain flat rice noodles
2021 · External reference
The influence of short-range molecular order in gelatinized starch on the formation of starch-lauric acid complexes
10.1016/j.ijbiomac.2024.129526 · 2024 · External reference
A surface characterization platform approach to study flowability of food powders
10.1016/j.powtec.2019.08.072 · 2019 · External reference
Effect of frying on the pasting and rheological properties of normal maize starch
10.1016/j.foodhyd.2017.09.024 · 2018 · External reference
Extrusion puffing pretreated cereals for rapid production of high-maltose syrup
10.1007/978-981-19-4796-4 · 2022 · External reference
Effect of static magnetic field pretreatment on the structure and oil absorption properties of normal maize starch
10.1016/j.foodhyd.2023.109589 · 2024 · External reference
Agglomeration of food powder and applications
10.1080/10408391003646270 · 2011 · External reference
Ginger starch–whey protein isolate composite gels: Structural regulation and swallowing suitability for dysphagia-oriented foods
10.1016/j.crfs.2026.101431 · 2026 · External reference
Colour training and colour differences thresholds in orange juice
10.1016/j.foodqual.2013.05.018 · 2013 · External reference
Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles
10.1016/j.foodchem.2020.127319 · 2020 · External reference
Processing maize flour and corn meal food products
10.1111/nyas.12299 · 2013 · External reference
Assembly of soy protein-corn starch composite gels by thermal induction: Structure, and properties
10.1016/j.foodchem.2023.137433 · 2024 · External reference
Effect of Medicago sativa addition on physicochemical, nutritional and functional characteristics of corn extrudates
10.3390/foods10050928 · 2021 · External reference
Extrusion-aided interaction of rice starch with whey protein isolate: Synergistic influence on physicochemical properties and in vitro starch digestibility characteristics
10.1016/j.foodchem.2024.142712 · 2025 · External reference
Study on plant-based proteins and their complexes in improving food foam system: A review
10.1016/j.foodres.2025.116514 · 2025 · External reference
A review on the influence of water on food powder flowability
10.1111/jfpe.14031 · 2022 · External reference
Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach
10.1016/j.jcs.2020.102998 · 2020 · External reference
Interface-related attributes of the Maillard reaction-born glycoproteins
10.1080/10408398.2016.1270894 · 2017 · External reference
Co-gels of milk proteins and oat starch: A rheological, textural and microstructural perspective
10.1016/j.ijbiomac.2026.150372 · 2026 · External reference
The influence of different polyphenols on the digestibility of various kinds of starch and the value of the estimated glycemic index
10.3390/app14178065 · 2024 · External reference
Whey protein microgels for stabilisation of foams
10.1016/j.idairyj.2022.105399 · 2022 · External reference
Structure and rheological properties of extruded whey protein isolate: Impact of inulin
10.1016/j.ijbiomac.2022.11.268 · 2023 · External reference
Binding interactions between protein and polyphenol decreases inhibitory activity of the polyphenol against α-amylase: A new insight into the effect of dietary components on starch-hydrolyzing enzyme inhibition
10.1016/j.foodhyd.2023.109005 · 2023 · External reference
Understanding synchronous regulating effects of starch-protein interactions on starch digestion and retrogradation under thermal shear processing
10.1016/j.carbpol.2023.121767 · 2024 · External reference
Rational design of a starch/whey protein isolate/caffeic acid ternary system to alleviate gel deterioration during freeze–thaw cycles
10.1016/j.carbpol.2025.123221 · 2025 · External reference
Interplay between microstructure, mechanical properties, macrostructure breakdown and in vitro gastric digestion of whey protein gels
10.1016/j.foodhyd.2023.109352 · 2024 · External reference
Effect of corn starch granules on stabilizing the foam structure of ultrasonically modified whey isolate protein
10.3390/foods11223572 · 2022 · External reference
Mechanistic studies of starch retrogradation and its effects on starch gel properties
10.1016/j.foodhyd.2021.106914 · 2021 · External reference
Effects of extrusion technology on physicochemical properties and microstructure of Rice starch added with soy protein isolate and whey protein isolate
10.3390/foods13050764 · 2024 · External reference
The role of protein and its hydrolysates in regulating the digestive properties of starch: A review
10.1016/j.tifs.2022.04.027 · 2022 · External reference
Effects of konjac glucomannan on pasting and rheological properties of corn starch
10.1016/j.foodhyd.2018.10.045 · 2019 · External reference
Considerations for functional food design based on starch–protein interactions: A systematic review
10.1080/09637486.2021.1905784 · 2021 · External reference
New insights into the regulation mechanism of starch digestibility by polyphenol structures in starch-polyphenol-protein ternary system
10.1016/j.foodchem.2025.145551 · 2025 · External reference
Browning and pigmentation in food through the Maillard reaction
10.1007/s10719-020-09943-x · 2020 · External reference
Use of extrusion-texturized whey protein isolates in puffed corn meal
10.1111/j.1745-4549.2009.00375.x · 2009 · External reference
Microstructure and in vitro digestion of mixed protein gels of soy and whey protein isolates
10.1016/j.foodhyd.2024.110189 · 2024 · External reference
Electric field effects on β-lactoglobulin thermal unfolding as a function of pH–impact on protein functionality
10.1016/j.ifset.2018.11.010 · 2019 · External reference
Marrying oral tribology to sensory perception: A systematic review
10.1016/j.cofs.2019.05.007 · 2019 · External reference
Effect of protein–starch interactions on starch retrogradation and implications for food product quality
10.1111/1541-4337.13141 · 2023 · External reference
Effect of powder densities, particle size and shape on mixture quality of binary food powder mixtures
10.1016/j.powtec.2014.11.023 · 2015 · External reference
How Maillard reaction influences sensorial properties (color, flavor and texture) of food products?
10.1080/87559129.2019.1600538 · 2019 · External reference
Application of pomace powder of black carrot as a natural food ingredient in yoghurt
10.3390/foods13071130 · 2024 · External reference
Natural products for glycaemic control: Polyphenols as inhibitors of alpha-amylase
10.1016/j.tifs.2019.07.009 · 2019 · External reference
Extrusion cooking analysis of corn starch and WPI mixture as a model system on the microstructure and thermodynamic parameters
10.1016/j.lwt.2025.117963 · 2025 · External reference
The microstructure of starchy food modulates its digestibility
10.1080/10408398.2018.1484341 · 2018 · External reference
Structural changes in corn starch granules treated at different temperatures
10.1016/j.foodhyd.2021.106760 · 2021 · External reference
Effect of extrusion processing and addition of purple sweet potatoes on the structural properties and in vitro digestibility of extruded rice
10.1039/d0fo02074e · 2021 · External reference
Starch-protein interplay varies the multi-scale structures of starch undergoing thermal processing
10.1016/j.ijbiomac.2021.02.020 · 2021 · External reference
Impact of whey protein isolate and xanthan gum on the functionality and in vitro digestibility of raw and cooked chestnut flours
10.1007/s11130-024-01150-5 · 2024 · External reference
Effects of pH and different sugars on the structures and emulsification properties of whey protein isolate-sugar conjugates
10.1016/j.fbio.2019.100507 · 2020 · External reference
Effect of extruded corn flour addition on the quality characteristics of fine dried noodles
10.1002/cche.10547 · 2022 · External reference
Tomographical, rheological, and structural effects of soy protein concentrate in a gluten-free extruded noodle system
10.1111/jtxs.12766 · 2023 · External reference
Effect of ultrasound combined with exogenous protein treatment on the flushing characteristics of puffed corn flour
10.1016/j.jcs.2024.104008 · 2024 · External reference
Effect of ultrasound combined with exogenous protein treatment on the flushing characteristics of puffed corn flour
10.1016/j.jcs.2024.104008 · 2024 · External reference
Inhibition mechanism of rice glutelin on extruded starch digestion: From the structural properties of starch and enzyme activity
10.1016/j.foodres.2023.113790 · 2024 · External reference
Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties
10.1016/j.tifs.2021.05.033 · 2021 · External reference
Effects of proteins on emulsion stability: The role of proteins at the oil–water interface
10.1016/j.foodchem.2022.133726 · 2022 · External reference
Understanding the mechanisms of whey protein isolate mitigating the digestibility of corn starch by in vitro simulated digestion
10.1016/j.foodhyd.2021.107211 · 2022 · External reference
Study on the mechanism of various exogenous proteins with different inhibitions on wheat starch digestion: From the distribution behaviors of protein in the starch matrix
10.1016/j.ijbiomac.2023.124909 · 2023 · External reference
Physicochemical properties and protein structure of extruded corn gluten meal: Implication of temperature
10.1016/j.foodchem.2022.133985 · 2023 · External reference
Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives
10.1016/j.foodres.2024.113935 · 2024 · External reference
