What is he best known for?
The fields of study he is best known for:
- Food science
- Biochemistry
- Starch
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 most cited work include:
- Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient (194 citations)
- Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta (172 citations)
- Composition, Digestibility and Application in Breadmaking of Banana Flour (171 citations)
What are the main themes of his work throughout his whole career to date?
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
- Granule that intertwine with fields like Swelling,
- Solubility that connect with fields like Ultimate tensile strength.
He most often published in these fields:
- Starch (77.59%)
- Food science (59.20%)
- Resistant starch (29.60%)
What were the highlights of his more recent work (between 2018-2021)?
- Starch (77.59%)
- Food science (59.20%)
- Resistant starch (29.60%)
In recent papers he was focusing on the following fields of study:
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.
Between 2018 and 2021, his most popular works were:
- Extruded unripe plantain flour as an indigestible carbohydrate-rich ingredient (29 citations)
- Starch digestibility: past, present, and future (22 citations)
- Characterization of spray drying microencapsulation of almond oil into taro starch spherical aggregates (19 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Biochemistry
- Organic chemistry
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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