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

Dongyan Chen, Tom Bernaerts, Stéphane Debon, Cyrus Okoth Oduah, Li Zhu, Joël Wallecan, Marc Hendrickx, Clare Kyomugasho