“…pressure and specific mechanical energy) have also been reported. During heat-moisture-shear-(pressure) treatments as obtained in extrusion, starch and protein can respectively be gelatinised and denatured, with the possibility of starch-protein complexes (Allen, Carpenter, & Walsh, 2007;Matthey & Hanna, 1997;Schmitt, Sanchez, DesobryBanon, & Hardy, 1998;Shim & Mulvaney, 2001;Zhang, Maladen, & Hamaker, 2003). These transformations influence digestibility of starch, protein and their mixtures, and although in vitro protein digestibility of whey fortified foods has been reported (e.g.…”