# Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization

> Research article (Food Research International, 2023) · cited 26× · AI/ML

**Wikidata**: [openalex:W4313731488](https://www.wikidata.org/wiki/openalex:W4313731488)  
**Source**: https://4ort.xyz/entity/bean-softening-during-hydrothermal-processing-is-greatly-limited-by-pectin-solubilization-rather-than-protein-denaturati