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

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

2023LWT12 citationsDOIOpen Access PDF

Abstract

sponsorship: L. Zhu is a PhD fellow funded by China Scholarship Council (CSC) (No. 201906300080) . C. Kyomugasho is a postdoctoral researcher fun- ded by The Research Foundation Flanders (FWO) . The authors acknowledge the financial support of KU Leuven Research Fund (project C24/18/O53) . (China Scholarship Council (CSC)|201906300080, Research Foundation Flanders (FWO), KU Leuven Research Fund|C24/18/O53)

Topics & Concepts

PectinSofteningChemistrySodium citrateFood scienceStarchSodiumHydrolysisBiochemistryMaterials scienceOrganic chemistryMedicineComposite materialPathologyPhytase and its ApplicationsProteins in Food SystemsFood composition and properties
Mechanistic understanding of the effect of sodium citrate soaking of red kidney beans on their cooking behaviour | Litcius