Xiang-Ran He

Whey protein isolate as a modifier of texture and digestibility in ready-to-eat corn paste.

Corn paste is widely consumed worldwide, but starch pastes often suffer from poor texture and lumping during hot-water reconstitution. This study introduces whey protein isolate (WPI) to regulate protein-starch-water interactions and improve rehydrated corn paste quality. WPI was added before or after extrusion to eval...