The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels

•High-amylose maize starches (HAMSs) were used in casein and whey protein milk gels.•HAMSs showed a greater effect on increasing viscosity of milk gels than normal starch.•HAMSs showed a greater effect on increasing resistant starch content (RS) of milk gels.•HAMSs had the highest viscosity in whey protein gel system than casein system.•Hylon VII performed best on increasing viscosity and RS.