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Techno-functional properties of the starch-protein interaction during extrusion-cooking of a model system (corn starch and whey protein isolate)

BiomanufacturingStarch-protein InteractionHealth SciencesEngineeringBiochemical EngineeringBiotechnologyProtein EngineeringFood EngineeringFood ProcessingFood Process EngineeringTechno-functional PropertiesFood TechnologyBiomolecular EngineeringCorn Starch