Effects of rice protein, soy isolate protein, and whey concentrate protein on the digestibility and physicochemical properties of extruded rice starch.

Bao, Huiyi; Liu, Qing; Yang, Yueyue; Xu, Lulian; Zhu, Kunfu; Jin, Zhengyu; Jiao, Aiquan

Bao, Huiyi; Liu, Qing; Yang, Yueyue; Xu, Lulian; Zhu, Kunfu; Jin, Zhengyu; Jiao, Aiquan.

Afiliación

Bao H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
Liu Q; School of Food Science and Technology, Jiangnan University, Wuxi, China.
Yang Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
Xu L; School of Food Science and Technology, Jiangnan University, Wuxi, China.
Zhu K; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
Jin Z; School of Food Science and Technology, Jiangnan University, Wuxi, China.
Jiao A; Department of Pediatric Endocrinology, The Affiliated Wuxi Children's Hospital of Nanjing Medical University, Wuxi, China.

J Food Sci ; 88(3): 1159-1171, 2023 Mar.

Article en En | MEDLINE | ID: mdl-36704898

Asunto(s)

Oryza; Proteínas de Soja; Humanos; Oryza/química; Suero Lácteo/metabolismo; Glucano 1,4-alfa-Glucosidasa; Manipulación de Alimentos/métodos; Almidón/química; Proteína de Suero de Leche; Digestión

Palabras clave

digestibility; extrusion; interaction; starch-protein

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oryza / Proteínas de Soja Límite: Humans Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Estados Unidos

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