Exploring the effects of enzymatic and thermal treatments on banana starch characteristics-Reference-Cited by-同舟云学术

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Exploring the effects of enzymatic and thermal treatments on banana starch characteristics

Published:2024-01 Issue: Volume:254 Page:127748
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Garofalo Ma. Angeles,Villon Pedro,Cornejo Fabiola,Rosell Cristina M.

Funder

Secretaría de Educación Superior, Ciencia, Tecnología e Innovación

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference40 articles.

1. Enhanced thermal stability of green banana starch by heat-moisture treatment and its ability to reduce body fat accumulation and modulate gut microbiota;Wu;Int. J. Biol. Macromol.,2020

2. Slowly digestible starch—a review;Miao;Crit. Rev. Food Sci. Nutr.,2015

3. Optimising the heat moisture treatment of Morado banana starch by response surface analysis;Hoyos-Leyva;Starch - Stärke.,2015

4. Banana starch: production, physicochemical properties, and digestibility - a review;Zhang;Carbohydr. Polym.,2005

5. The effect of the structure of native banana starch from two varieties on its acid hydrolysis;Aparicio-Saguilán;Lwt,2014

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enzymatic advances in starch modification: Creating functional derivatives and exploring applications;Food Bioscience;2024-12

2. Effect of temperature and physical modification on Nutritional Composition and Functional properties of Cassava, Banana and Corn starches;Journal of Food Measurement and Characterization;2024-09-13

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

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