Mechanistic understanding of the effect of sodium citrate soaking of red kidney beans on their cooking behaviour

Zhu, Li; Seufert, Janna; Kyomugasho, Clare; Chen, Dongyan; Hendrickx, Marc

doi:10.1016/j.lwt.2023.115303

LWT

2023

DOI: 10.1016/j.lwt.2023.115303

|View full text |Cite

Mechanistic understanding of the effect of sodium citrate soaking of red kidney beans on their cooking behaviour

Li Zhu,

Janna Seufert,

Clare Kyomugasho

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article2

Relationship

Self Cite0

Independent2

Authors

Journals

Cited by 2 publications

References 53 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

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

An,

Namutebi,

Van Loey

et al. 2024

Food Research International

View full text Add to dashboard Cite

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

An,

Namutebi,

Van Loey

et al. 2024

Food Research International

View full text Add to dashboard Cite

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

Tafiire,

Wainaina,

Lugumira

et al. 2024

Journal of Food Engineering

View full text Add to dashboard Cite

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Mechanistic understanding of the effect of sodium citrate soaking of red kidney beans on their cooking behaviour

Cited by 2 publications

References 53 publications

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

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

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

Contact Info

Product

Resources

About