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

This study provides strong microscopic evidence supporting the direct involvement of the cell wall/ middle lamella network in microstructural changes during cooking as affected by aging, which is in line with the results of molecular changes.PMID:38448107 | DOI:10.1016/j.foodres.2024.114098

Source: Cell Research - March 6, 2024 Category: Cytology Authors: Nguyen T H An Patricia Namutebi Ann Van Loey Marc E Hendrickx Source Type: research