Author

Li Zhu

Institution: KU Leuven

Observed institution: KU Leuven

ORCID: 0000-0001-5473-1106

Observed ORCID: 0000-0001-5473-1106

OpenAlex ID: A5020086645

Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storage

2022 · Dongyan Chen, Kai Hu, et al. · Food Research International · 24

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

2022 · Dongyan Chen, Anran Ding, et al. · Food Chemistry · 20

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

2022 · Dongyan Chen, Tom Bernaerts, et al. · Food Research International · 19

Calcium transport and phytate hydrolysis during chemical hardening of common bean seeds

2022 · Li Zhu, Ankita Mukherjee, et al. · Food Research International · 15

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

2023 · Li Zhu, Janna Seufert, et al. · LWT · 12

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 · Li Zhu, Dongyan Chen, et al. · Food Research International · 6

Effect of bio-chemical changes due to conventional ageing or chemical soaking on the texture changes of common beans during cooking

2023 · Li Zhu, Asanji Jean Claude Che, et al. · Food Research International · 6

Works count: 7

Citation count: 102

H-index: 6

I10-index: 5