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Researcher
Li Zhu
- Disciplines:Food technology
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → Today - Centre for Food and Microbial Technology (Division)
Member
From18 Oct 2019 → 31 Jul 2020
Projects
1 - 1 of 1
- Textural and (bio) chemical changes during conventional ageing and chemical pre-treatments of common beans: towards understanding the development of the hard-to-cook defectFrom23 Sep 2019 → 20 Dec 2023Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
1 - 8 of 8
- Textural and (bio) chemical changes during conventional ageing and chemical pre-treatments of common beans: towards understanding the development of the hard-to-cook defect(2023)
Authors: Li Zhu, Marc Hendrickx
- Texture classification and in situ cation measurements by SEM-EDX provide detailed quantitative insights into cell wall cation interaction changes during ageing, soaking, and cooking of red kidney beans(2023)
Authors: Li Zhu, Marc Hendrickx
- Effect of bio-chemical changes due to conventional ageing or chemical soaking on the texture changes of common beans during cooking(2023)
Authors: Li Zhu, Marc Hendrickx
- Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach(2023)
Authors: Dongyan Chen, Li Zhu, Tara Grauwet, Ann Van Loey, Marc Hendrickx, Clare Kyomugasho
- 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(2023)
Authors: Dongyan Chen, Tom Bernaerts, Li Zhu, Marc Hendrickx, Clare Kyomugasho
- Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storage(2022)
Authors: Dongyan Chen, Li Zhu, Marc Hendrickx, Clare Kyomugasho
- Calcium transport and phytate hydrolysis during chemical hardening of common bean seeds(2022)
Authors: Li Zhu, Ankita Mukherjee, Clare Kyomugasho, Dongyan Chen, Marc Hendrickx
- Mechanistic understanding of the effect of sodium citrate soaking of red kidney beans on their cooking behaviour
Authors: Li Zhu, Marc Hendrickx