Effect of ripening on in vitro digestibility and structural characteristics of plantain (Musa ABB) starch-Reference-Cited by-同舟云学术

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Effect of ripening on in vitro digestibility and structural characteristics of plantain (Musa ABB) starch

Published:2019-08 Issue: Volume:93 Page:235-241
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bi Yu,Zhang Yayuan,Gu Zhengbiao,Cheng Li,Li Zhaofeng,Li Caiming,Hong Yan^ORCID

Funder

National Natural Science Foundation of China

Six Talent Peaks Project in Jiangsu Province

national first-class discipline program of Food Science and Technology

Guangxi Science and Technology Major Project

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

1. Approved methods of analysis;AACC,1983

2. Physicochemical, digestibility and structural characteristics of starch isolated from banana cultivars;Agama-Acevedo;Carbohydrate Polymers,2015

3. Starch isolation and partial characterization of commercial cooking and dessert banana cultivars growing in Mexico;Agama-Acevedo;Starch - Stärke,2014

4. Functional properties and postharvest utilization of commercial and noncommercial banana cultivars;Anyasi;Comprehensive Reviews in Food Science and Food Safety,2013

5. Molecular structure and digestibility of banana flour and starch;Bi;Food Hydrocolloids,2017

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2. Lactiplantibacillus plantarum ACCC 11095 microencapsulated by lotus seeds cross-linked resistant starch: Survival under simulated gastrointestinal conditions and its structural changes;Food Hydrocolloids;2024-12

3. The multiscale structure of banana starch related to the physicochemical, thermal, functional and digestibility characteristics: a review;Food Hydrocolloids;2024-09

4. Banana MabZIP21 positively regulates MaBAM4, MaBAM7 and MaAMY3 expression to mediate starch degradation during postharvest ripening;Postharvest Biology and Technology;2024-05

5. Musa species variation, production, and the application of its processed flour: A review;Scientia Horticulturae;2024-02

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