Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their cooking behavior-Reference-Cited by-同舟云学术

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Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their cooking behavior

Published:2024-04 Issue: Volume:181 Page:114098
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

An Nguyen T.H.,Namutebi Patricia,Van Loey Ann,Hendrickx Marc E.

Funder

KU Leuven

Publisher

Elsevier BV

Reference64 articles.

1. A simplified method for accurate determination of cell wall uronide content;Ahmed;Journal of Food Biochemistry,1977

2. Effects of micronization pretreatments on the physicochemical properties of navy and black beans (Phaseolus vulgaris L.);Bellido;LWT,2006

3. The role of cotyledon cell structure during in vitro digestion of starch in navy beans;Berg;Carbohydrate Polymers,2012

4. Cotyledon thermal behavior and pectic solubility as related to cooking quality in common beans;Bernal-Lugo;Plant Foods for Human Nutrition,1997

5. Structural characteristics of stored black beans (Phaseolus Vulgaris L.);Berrios;Scanning,1998

Cited by 1 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. Effect of post-harvest storage on the chemical and microstructural characteristics of the common bean (Phaseolus vulgaris L.);Food Chemistry;2024-12

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