TY - JOUR AU - Téllez-Morales, José A. AU - Gómez-Aldapa, Carlos A. AU - Rodríguez-Mirand, Jesús PY - 2022/07/19 Y2 - 2024/03/28 TI - Impact of extrusion on swelling power and foam stability in mixtures of corn starch and whey protein isolate as a model system JF - Emirates Journal of Food and Agriculture JA - Emir J Food Agric VL - 34 IS - 5 SE - Research Article DO - 10.9755/ejfa.2022.v34.i5.2869 UR - https://ejfa.me/index.php/journal/article/view/2869 SP - AB - <p>This study examines the impact of an extrusion process on the swelling power (SP) and the foaming stability (FS) of mixtures of corn <br>starch (CS) and whey protein isolate (WPI). A single-screw extruder was operated with a speed of 200 rpm, feed rate of 100 g/min, <br>extrusion temperature of 140ºC, and initial moisture content of 20%. The results show that the extrusion process significantly increased <br>the SP of the CS/WPI mixtures at each of the heating temperatures evaluated (60, 70, 80, and 90ºC). Furthermore, a significant increase <br>in SP was observed with the increase in temperature in most of the mixtures. The extrusion only slightly affected the foam stability of <br>the mixtures. The results show the importance of extrusion on the interactions between CS and WPI.</p> ER -