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Endogenous lipids modulate the structure and functionality of banana starch during heat-moisture treatment

Sijie Huang1, Jiarong Cao2, Lili Zheng1

  • 1National Key Laboratory for Tropical Crop Breeding, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China.

Food Research International (Ottawa, Ont.)
|January 9, 2026
PubMed

Keywords:
Banana fruitEndogenous lipidsHeat-moisture treatmentPhysicochemical propertiesStarch granules

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