Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization
Clare Kyomugasho, Irene Wainaina, Tara Grauwet, Ann Van Loey, Marc Hendrickx
Topics & Concepts
PectinSofteningStarch gelatinizationStarchChemistrySolubilizationFood scienceTexture (cosmology)Denaturation (fissile materials)Materials scienceBiochemistryNuclear chemistryComposite materialImage (mathematics)Computer scienceArtificial intelligencePolysaccharides and Plant Cell WallsFood composition and propertiesProteins in Food Systems