2023 - Research.com Chemistry in Mexico Leader Award
2022 - Research.com Chemistry in Mexico Leader Award
His primary areas of investigation include Starch, Food science, Resistant starch, Polysaccharide and Botany. His Starch research is multidisciplinary, incorporating elements of Crystallinity, Swelling and Solubility. His Food science research is multidisciplinary, relying on both Glycemic index, Biochemistry, Carbohydrate and Chemical composition.
His study in Resistant starch is interdisciplinary in nature, drawing from both Fermentation, Hydrolysis, Digestion and Nutraceutical. His study explores the link between Polysaccharide and topics such as Amylopectin that cross with problems in Morphology. He works mostly in the field of Botany, limiting it down to topics relating to Molar mass and, in certain cases, Colocasia esculenta, as a part of the same area of interest.
His primary areas of investigation include Starch, Food science, Resistant starch, Amylose and Polysaccharide. His Starch research includes elements of Crystallinity, Hydrolysis and Botany. His Crystallinity research includes themes of Fourier transform infrared spectroscopy and Differential scanning calorimetry.
His Food science research incorporates themes from Glycemic index, Carbohydrate, Antioxidant and Chemical composition. His biological study deals with issues like Phaseolus, which deal with fields such as Legume. His Amylose study also includes
Luis A. Bello-Pérez focuses on Starch, Food science, Resistant starch, Amylose and Spray drying. His Starch research integrates issues from Crystallinity, Hydrolysis and Nuclear chemistry. He has researched Food science in several fields, including In vitro and Texture.
His Resistant starch study combines topics in areas such as Pulp, Fraction and Carbohydrate. His work carried out in the field of Amylose brings together such families of science as Cultivar and Granule. His Ingredient course of study focuses on Polysaccharide and Wheat flour, Citric acid and Retrogradation.
Luis A. Bello-Pérez mainly investigates Starch, Resistant starch, Food science, Amylose and Modified starch. Luis A. Bello-Pérez is involved in the study of Starch that focuses on Amylopectin in particular. His Resistant starch study incorporates themes from Pulp, Reaction rate, Biological system and Amylase.
The Food science study combines topics in areas such as Mangifera, DPPH, Polyphenol, Antioxidant and Chemical composition. In his study, Polymer, Waxy corn, Controlled release and Particle size is inextricably linked to Chromatography, which falls within the broad field of Amylose. The study incorporates disciplines such as Ingredient, Extrusion, Carbohydrate and Polysaccharide in addition to Solubility.
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Isolation and partial characterization of banana starches.
Luis A. Bello-Pérez;Edith Agama-Acevedo;Laura Sánchez-Hernández;Octavio Paredes-López.
Journal of Agricultural and Food Chemistry (1999)
Composition, Digestibility and Application in Breadmaking of Banana Flour
E. Juarez-Garcia;E. Agama-Acevedo;S.G. Sáyago-Ayerdi;S.L. Rodríguez-Ambriz.
Plant Foods for Human Nutrition (2006)
Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient
Nely Vergara-Valencia;Eliana Granados-Pérez;Edith Agama-Acevedo;Juscelino Tovar.
Lwt - Food Science and Technology (2007)
Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta
Maribel Ovando-Martinez;Sonia Sáyago-Ayerdi;Edith Agama-Acevedo;Isabel Goñi.
Food Chemistry (2009)
Physicochemical and microstructural characterization of films prepared by thermal and cold gelatinization from non-conventional sources of starches
Claudia A. Romero-Bastida;Luis A. Bello-Pérez;María A. García;Miriam N. Martino.
Carbohydrate Polymers (2005)
Antifungal effects of chitosan with different molecular weights on in vitro development of Rhizopus stolonifer (Ehrenb.:Fr.) Vuill
A.N. Hernández-Lauzardo;S. Bautista-Baños;M.G. Velázquez-del Valle;M.G. Méndez-Montealvo.
Carbohydrate Polymers (2008)
Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch
Alejandro Aparicio-Saguilán;Sonia G. Sáyago-Ayerdi;Apolonio Vargas-Torres;Juscelino Tovar.
Journal of Food Composition and Analysis (2007)
Dietary fiber and phenolic compounds as functional ingredients: interaction and possible effect after ingestion
A. E. Quirós-Sauceda;H. Palafox-Carlos;S. G. Sáyago-Ayerdi;J. F. Ayala-Zavala.
Food & Function (2014)
Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)
J.A. Gallegos-Infante;N.E. Rocha-Guzman;R.F. Gonzalez-Laredo;L.A. Ochoa-Martínez.
Food Chemistry (2010)
Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions
T.B. Tribess;J.P. Hernández-Uribe;M.G.C. Méndez-Montealvo;E.W. Menezes.
Lwt - Food Science and Technology (2009)
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