The multiscale structure of banana starch related to the physicochemical, thermal, functional and digestibility characteristics: A review

Moreno-Zaragoza, Josue; Rosell, Cristina M.; Bello-Pérez, Luis Arturo

doi:10.1016/j.foodhyd.2024.110646

Food Hydrocolloids

2025

DOI: 10.1016/j.foodhyd.2024.110646

|View full text |Cite

The multiscale structure of banana starch related to the physicochemical, thermal, functional and digestibility characteristics: A review

Josue Moreno-Zaragoza,

Cristina M. Rosell,

Luis Arturo Bello-Pérez

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2025

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 93 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Recent advances in the impact of novel thermal technologies on gluten-free grain starches: Structures, techno-functional properties, and food applications

Hu,

Yang,

Fan

et al. 2025

Food Hydrocolloids

View full text Add to dashboard Cite

Recent advances in the impact of novel thermal technologies on gluten-free grain starches: Structures, techno-functional properties, and food applications

Hu,

Yang,

Fan

et al. 2025

Food Hydrocolloids

View full text Add to dashboard Cite

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

The multiscale structure of banana starch related to the physicochemical, thermal, functional and digestibility characteristics: A review

Cited by 1 publication

References 93 publications

Recent advances in the impact of novel thermal technologies on gluten-free grain starches: Structures, techno-functional properties, and food applications

Recent advances in the impact of novel thermal technologies on gluten-free grain starches: Structures, techno-functional properties, and food applications

Contact Info

Product

Resources

About