Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification-Reference-Cited by-同舟云学术

Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification

Published:2023-01 Issue: Volume:163 Page:112216
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chen Dongyan,Bernaerts Tom,Debon Stephane,Oduah Cyrus Okoth,Zhu Li,Wallecan Joel,Hendrickx Marc,Kyomugasho Clare

Funder

China Scholarship Council

Fonds Wetenschappelijk Onderzoek

KU Leuven

KU Leuven Research Council

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. A simplified method for accurate determination of cell wall uronide content;Ahmed;Journal of Food Biochemistry,1978

2. Molecular characterization and insights into the origin of common bean (Phaseolus vulgaris L.) landraces of north western Himalayas;Bashir;Nucleus (India),2020

3. Genetic variability of cooking time in dry beans (Phaseolus vulgaris L.) related to seed coat thickness and the cotyledon cell wall;Bassett;Food Research International,2021

4. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

5. Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities;Celus;Comprehensive Reviews in Food Science and Food Safety,2018

Cited by 5 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. A detailed study on the cooking kinetics of fresh and hard to cook common beans (Phaseolus vulgaris L.): A case study on bean accessions of different market classes;Journal of Food Engineering;2024-11

2. Analyzing Cooking Efficiency of Gradoli Purgatory Beans: Effects of Dehulling, Malting, and Monovalent Carbonates;Foods;2024-08-09

3. The research on metabolomics mechanism of calcium ion-induced whole black bean polyphenols and biological activities;LWT;2024-03

4. Texture classification and in situ cation measurements by SEM-EDX provide detailed quantitative insights into cell wall cation interaction changes during ageing, soaking, and cooking of red kidney beans;Food Research International;2023-12

5. Mechanistic understanding of the effect of sodium citrate soaking of red kidney beans on their cooking behaviour;LWT;2023-09