Pasting and Extrusion Properties of Mixed Carbohydrate and Whey Protein Isolate Matrices

Weighing up whey fortification of foods: Implications for kinetics of starch digestion and estimated glycemic index of model high-protein-low-carbohydrate food systems

(2010) L.-Z. Yong et al.   CARBOHYDRATE POLYMERS

Study on the interactions between soy and semolina proteins during pasta making

(2010) C. Lamacchia et al.   FOOD RESEARCH INTERNATIONAL

Texturized Dairy Proteins

(2010) Charles I. Onwulata et al.   JOURNAL OF FOOD SCIENCE

Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate

(2009) Khanitta Manoi et al.   FOOD HYDROCOLLOIDS

Functional properties of corn and corn–lentil extrudates

(2009) Andriana Lazou et al.   FOOD RESEARCH INTERNATIONAL

Relative effect of particle size on the physical properties of corn meal extrudates: Effect of particle size on the extrusion of corn meal

(2009) Carlos W.P. Carvalho et al.   JOURNAL OF FOOD ENGINEERING

USE OF EXTRUSION-TEXTURIZED WHEY PROTEIN ISOLATES IN PUFFED CORN MEAL

(2009) C.I. ONWULATA   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Protein, amino acids and the control of food intake

(2008) Mylène Potier et al.   CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE

Barley for food: Characteristics, improvement, and renewed interest

(2008) Byung-Kee Baik et al.   JOURNAL OF CEREAL SCIENCE