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-Reference-Cited by-同舟云学术

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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

Published:2023-12 Issue: Volume:174 Page:113524
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhu Li^ORCID,Chen Dongyan^ORCID,Hendrickx Marc^ORCID,Kyomugasho Clare

Funder

Fonds Wetenschappelijk Onderzoek

KU Leuven

China Scholarship Council

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Near-membrane electric field calcium ion dehydration;Barger;Cell Calcium,2016

2. Haemagglutinins (lectins) in beans;Bender;Food Chemistry,1983

3. Effect of concentration and temperature on mass transfer in metal ion exchange;Bilbao;Industrial & Engineering Chemistry Research,2016

4. Pulse proteins: Processing, characterization, functional properties and applications in food and feed;Boye;Food Research International,2010

5. 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;Chen;Food Research International,2023

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