{"id":"https://openalex.org/W2623708787","doi":"https://doi.org/10.1111/1750-3841.13749","title":"Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans ( Glycine max ) and Red Kidney Beans ( Phaseolus vulgaris )","display_name":"Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans ( Glycine max ) and Red Kidney Beans ( Phaseolus vulgaris )","publication_year":2017,"publication_date":"2017-06-06","ids":{"openalex":"https://openalex.org/W2623708787","doi":"https://doi.org/10.1111/1750-3841.13749","mag":"2623708787","pmid":"https://pubmed.ncbi.nlm.nih.gov/28585693"},"language":"en","primary_location":{"id":"doi:10.1111/1750-3841.13749","doi":"https://doi.org/10.1111/1750-3841.13749","is_oa":false,"landing_page_url":"https://doi.org/10.1111/1750-3841.13749","pdf_url":null,"source":{"id":"https://openalex.org/S23579880","display_name":"Journal of Food Science","issn_l":"0022-1147","issn":["0022-1147","1750-3841"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["anvur-scientific","cwts-core","dongbi-d","jufo-1","medline","norway-1","poland-70","russia-white-list-2","vabb-shw"],"host_organization":"https://openalex.org/P4310320595","host_organization_name":"Wiley","host_organization_lineage":["https://openalex.org/P4310320595"],"host_organization_lineage_names":["Wiley"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of Food Science","raw_type":"journal-article"},"volume":null,"type":"article","is_traditional":true,"indexed_in":["crossref","pubmed"],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":null,"display_name":"Takako Koriyama","orcid":"https://orcid.org/0000-0002-1359-5029","observed_orcids":["https://orcid.org/0000-0002-1359-5029"]},"institutions":[{"id":"https://openalex.org/I26120043","display_name":"Ochanomizu University","ror":"https://ror.org/03599d813","country_code":"JP","type":"education","lineage":["https://openalex.org/I26120043"]}],"countries":["JP"],"is_corresponding":true,"raw_author_name":"Takako Koriyama","raw_affiliation_strings":["Dept. of Nutrition and Food Science, Graduate School of Humanities and Science Ochanomizu Univ. 2-1-1 Otska, Bunkyo-ku Tokyo 112-8610 Japan"],"raw_orcid":"https://orcid.org/0000-0002-1359-5029","affiliations":[{"raw_affiliation_string":"Dept. of Nutrition and Food Science, Graduate School of Humanities and Science Ochanomizu Univ. 2-1-1 Otska, Bunkyo-ku Tokyo 112-8610 Japan","institution_ids":["https://openalex.org/I26120043"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5041022907","display_name":"Yoko Sato","orcid":"https://orcid.org/0000-0003-2686-1282","observed_orcids":["https://orcid.org/0000-0003-2686-1282"]},"institutions":[{"id":"https://openalex.org/I26120043","display_name":"Ochanomizu University","ror":"https://ror.org/03599d813","country_code":"JP","type":"education","lineage":["https://openalex.org/I26120043"]}],"countries":["JP"],"is_corresponding":false,"raw_author_name":"Yoko Sato","raw_affiliation_strings":["Faculty of Core Research, Natural Science Div. Ochanomizu Univ. 2-1-1 Otska, Bunkyo-ku Tokyo 112-8610 Japan"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Faculty of Core Research, Natural Science Div. Ochanomizu Univ. 2-1-1 Otska, Bunkyo-ku Tokyo 112-8610 Japan","institution_ids":["https://openalex.org/I26120043"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5040631453","display_name":"Kumiko Iijima","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I158123994","display_name":"Toyo University","ror":"https://ror.org/059d6yn51","country_code":"JP","type":"education","lineage":["https://openalex.org/I158123994"]}],"countries":["JP"],"is_corresponding":false,"raw_author_name":"Kumiko Iijima","raw_affiliation_strings":["Faculty of Food Life Sciences Toyo Univ. 1-1-1 Izumino, Itakura-machi, Oura-gun Gunma 374-0193 Japan"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Faculty of Food Life Sciences Toyo Univ. 1-1-1 Izumino, Itakura-machi, Oura-gun Gunma 374-0193 Japan","institution_ids":["https://openalex.org/I158123994"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5112295098","display_name":"Midori Kasai","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I26120043","display_name":"Ochanomizu University","ror":"https://ror.org/03599d813","country_code":"JP","type":"education","lineage":["https://openalex.org/I26120043"]}],"countries":["JP"],"is_corresponding":false,"raw_author_name":"Midori Kasai","raw_affiliation_strings":["Faculty of Core Research, Natural Science Div. Ochanomizu Univ. 2-1-1 Otska, Bunkyo-ku Tokyo 112-8610 Japan"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Faculty of Core Research, Natural Science Div. Ochanomizu Univ. 2-1-1 Otska, Bunkyo-ku Tokyo 112-8610 Japan","institution_ids":["https://openalex.org/I26120043"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":2,"corresponding_author_ids":[],"corresponding_institution_ids":["https://openalex.org/I26120043"],"apc_list":{"value":4550,"currency":"USD","value_usd":4550},"apc_paid":null,"fwci":0.871,"has_fulltext":false,"cited_by_count":23,"citation_normalized_percentile":{"value":0.72914152,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":88,"max":98},"biblio":{"volume":"82","issue":"7","first_page":"1546","last_page":"1556"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.5990999937057495,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},"topics":[{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.5990999937057495,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T10473","display_name":"Postharvest Quality and Shelf Life Management","score":0.24060000479221344,"subfield":{"id":"https://openalex.org/subfields/1110","display_name":"Plant Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.05700000002980232,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/soybean","display_name":"soybean","score":0.8180000185966492},{"id":"https://openalex.org/keywords/red-kidney-bean","display_name":"red kidney bean","score":0.9929999709129333},{"id":"https://openalex.org/keywords/soaking-temperature","display_name":"soaking temperature","score":0.8029999732971191},{"id":"https://openalex.org/keywords/storage-conditions","display_name":"storage conditions","score":0.921999990940094},{"id":"https://openalex.org/keywords/pectin","display_name":"pectin","score":0.8029999732971191},{"id":"https://openalex.org/keywords/glycinin","display_name":"glycinin","score":0.7319999933242798},{"id":"https://openalex.org/keywords/damaged-starch","display_name":"damaged starch","score":0.6430000066757202},{"id":"https://openalex.org/keywords/hemicellulose","display_name":"hemicellulose","score":0.6890000104904175},{"id":"https://openalex.org/keywords/calcium-binding","display_name":"calcium binding","score":0.3100000023841858}],"concepts":[{"id":"https://openalex.org/C2776286235","wikidata":"https://www.wikidata.org/wiki/Q310438","display_name":"Phaseolus","level":2,"score":0.7225126624107361},{"id":"https://openalex.org/C2781098093","wikidata":"https://www.wikidata.org/wiki/Q85787439","display_name":"Softening","level":2,"score":0.7188301682472229},{"id":"https://openalex.org/C39519442","wikidata":"https://www.wikidata.org/wiki/Q904893","display_name":"Differential scanning calorimetry","level":2,"score":0.7180154919624329},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.6857712864875793},{"id":"https://openalex.org/C158960510","wikidata":"https://www.wikidata.org/wiki/Q180600","display_name":"Relative humidity","level":2,"score":0.575188159942627},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.5027756690979004},{"id":"https://openalex.org/C529335014","wikidata":"https://www.wikidata.org/wiki/Q41534","display_name":"Starch","level":2,"score":0.479576051235199},{"id":"https://openalex.org/C2780756937","wikidata":"https://www.wikidata.org/wiki/Q188154","display_name":"Pectin","level":2,"score":0.42358309030532837},{"id":"https://openalex.org/C59822182","wikidata":"https://www.wikidata.org/wiki/Q441","display_name":"Botany","level":1,"score":0.3022152781486511},{"id":"https://openalex.org/C192562407","wikidata":"https://www.wikidata.org/wiki/Q228736","display_name":"Materials science","level":0,"score":0.2304372489452362},{"id":"https://openalex.org/C86803240","wikidata":"https://www.wikidata.org/wiki/Q420","display_name":"Biology","level":0,"score":0.08415386080741882},{"id":"https://openalex.org/C159985019","wikidata":"https://www.wikidata.org/wiki/Q181790","display_name":"Composite material","level":1,"score":0.0},{"id":"https://openalex.org/C97355855","wikidata":"https://www.wikidata.org/wiki/Q11473","display_name":"Thermodynamics","level":1,"score":0.0},{"id":"https://openalex.org/C121332964","wikidata":"https://www.wikidata.org/wiki/Q413","display_name":"Physics","level":0,"score":0.0}],"mesh":[{"descriptor_ui":"D002473","descriptor_name":"Cell Wall","qualifier_ui":"Q000737","qualifier_name":"chemistry","is_major_topic":false},{"descriptor_ui":"D003296","descriptor_name":"Cooking","qualifier_ui":"Q000379","qualifier_name":"methods","is_major_topic":false},{"descriptor_ui":"D005511","descriptor_name":"Food Handling","qualifier_ui":"Q000379","qualifier_name":"methods","is_major_topic":true},{"descriptor_ui":"D005519","descriptor_name":"Food Preservation","qualifier_ui":"Q000379","qualifier_name":"methods","is_major_topic":false},{"descriptor_ui":"D006244","descriptor_name":"Hardness","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D006358","descriptor_name":"Hot Temperature","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D006813","descriptor_name":"Humidity","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D010368","descriptor_name":"Pectins","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D011134","descriptor_name":"Polysaccharides","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D013025","descriptor_name":"Glycine max","qualifier_ui":"Q000737","qualifier_name":"chemistry","is_major_topic":true},{"descriptor_ui":"D013213","descriptor_name":"Starch","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D013696","descriptor_name":"Temperature","qualifier_ui":null,"qualifier_name":null,"is_major_topic":true},{"descriptor_ui":"D014867","descriptor_name":"Water","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D027805","descriptor_name":"Phaseolus","qualifier_ui":"Q000737","qualifier_name":"chemistry","is_major_topic":true}],"locations_count":2,"locations":[{"id":"doi:10.1111/1750-3841.13749","doi":"https://doi.org/10.1111/1750-3841.13749","is_oa":false,"landing_page_url":"https://doi.org/10.1111/1750-3841.13749","pdf_url":null,"source":{"id":"https://openalex.org/S23579880","display_name":"Journal of Food Science","issn_l":"0022-1147","issn":["0022-1147","1750-3841"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["anvur-scientific","cwts-core","dongbi-d","jufo-1","medline","norway-1","poland-70","russia-white-list-2","vabb-shw"],"host_organization":"https://openalex.org/P4310320595","host_organization_name":"Wiley","host_organization_lineage":["https://openalex.org/P4310320595"],"host_organization_lineage_names":["Wiley"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of Food Science","raw_type":"journal-article"},{"id":"pmid:28585693","doi":null,"is_oa":false,"landing_page_url":"https://pubmed.ncbi.nlm.nih.gov/28585693","pdf_url":null,"source":{"id":"https://openalex.org/S4306525036","display_name":"PubMed","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I1299303238","host_organization_name":"National Institutes of Health","host_organization_lineage":["https://openalex.org/I1299303238"],"host_organization_lineage_names":[],"type":"repository"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of food science","raw_type":"Journal Article"}],"best_oa_location":null,"sustainable_development_goals":[{"id":"https://metadata.un.org/sdg/2","score":0.958299994468689,"display_name":"Zero hunger"}],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":false,"grobid_xml":false},"content_urls":null,"referenced_works_count":33,"referenced_works":["https://openalex.org/W1977444690","https://openalex.org/W1984849448","https://openalex.org/W1985199399","https://openalex.org/W1998444530","https://openalex.org/W2008101711","https://openalex.org/W2014059819","https://openalex.org/W2031490124","https://openalex.org/W2041604629","https://openalex.org/W2055084199","https://openalex.org/W2057052717","https://openalex.org/W2057617068","https://openalex.org/W2058387796","https://openalex.org/W2061986633","https://openalex.org/W2062857846","https://openalex.org/W2065733729","https://openalex.org/W2067943575","https://openalex.org/W2067990399","https://openalex.org/W2077463847","https://openalex.org/W2098206040","https://openalex.org/W2144496457","https://openalex.org/W2162720246","https://openalex.org/W2212688196","https://openalex.org/W2215492736","https://openalex.org/W2320921846","https://openalex.org/W2323145311","https://openalex.org/W2325708863","https://openalex.org/W2342147582","https://openalex.org/W2345708356","https://openalex.org/W2508734454","https://openalex.org/W2512545247","https://openalex.org/W2514421524","https://openalex.org/W2514602970","https://openalex.org/W2568335395"],"related_works":["https://openalex.org/W2967552036","https://openalex.org/W2147663227","https://openalex.org/W2898373415","https://openalex.org/W2444105579","https://openalex.org/W4313731488","https://openalex.org/W2006785342","https://openalex.org/W2071344869","https://openalex.org/W2031579182","https://openalex.org/W4391515176","https://openalex.org/W68730420"],"abstract_inverted_index":{"The":[0,146],"influences":[1,98],"of":[2,11,28,91,99,104,114,148,165,179,211],"soaking":[3,42,72,100,205,212],"treatment":[4,43,73],"and":[5,16,31,46,54,71,101,122,128,138,181,231,240],"storage":[6,62,118,200],"conditions":[7],"on":[8,96,223],"the":[9,26,79,89,97,105,161,177,196,209],"softening":[10,27,92],"cooked":[12],"beans,":[13,19,131,189],"namely,":[14],"soybeans":[15,30,53,127,156,230],"red":[17,33,55,129,187,232],"kidney":[18,34,56,130,188,233],"were":[20,59],"investigated.":[21],"It":[22],"was":[23,36,83,227],"revealed":[24],"that":[25,58,88,154,220],"fresh":[29,32,174,238],"beans":[35,57,234],"suppressed":[37],"during":[38,81],"subsequent":[39],"boiling":[40],"after":[41,199],"at":[44,63,74,119,213],"50":[45,75],"60":[47,77,214],"\u00b0C.":[48],"Furthermore,":[49],"in":[50,108,125,160,195,229,235],"treated":[51],"aged":[52,155,186,242],"subjected":[60],"to":[61,76,168],"30":[64],"\u00b0C/75%":[65],"relative":[66],"humidity":[67,124],"for":[68,185,208],"6":[69],"mo":[70],"\u00b0C,":[78,215],"hardness":[80],"cooking":[82],"further":[84],"amplified.":[85],"This":[86],"suggested":[87,219],"mechanism":[90],"suppression":[93],"differs":[94],"depending":[95],"storage.":[102],"Analysis":[103],"pectin":[106],"fraction":[107],"alcohol":[109],"insoluble":[110],"solid":[111],"showed":[112,153],"insolubilization":[113],"metal":[115],"ions":[116,137],"upon":[117,204],"high":[120,123],"temperature":[121,164,171],"both":[126,236],"which":[132],"suggests":[133],"interaction":[134],"between":[135],"Ca":[136],"hemicellulose":[139],"or":[140],"cellulose":[141],"as":[142],"cell":[143,224],"wall":[144,225],"polysaccharides.":[145],"results":[147,178],"differential":[149],"scanning":[150,182],"calorimetry":[151],"(DSC)":[152],"exhibited":[157],"a":[158,169,237],"shift":[159],"thermal":[162],"transition":[163],"glycinin-based":[166],"protein":[167],"higher":[170],"compared":[172],"with":[173],"soybeans.":[175],"From":[176],"DSC":[180],"electron":[183],"microscopy":[184],"damaged":[190],"starch":[191],"is":[192,202],"not":[193],"conspicuous":[194],"raw":[197],"state":[198,239],"but":[201],"abundant":[203],"treatment.":[206],"As":[207],"influence":[210,222],"it":[216],"can":[217],"be":[218],"its":[221],"crosslinking":[226],"large":[228],"an":[241],"state.":[243]},"counts_by_year":[{"year":2026,"cited_by_count":4},{"year":2025,"cited_by_count":3},{"year":2024,"cited_by_count":2},{"year":2023,"cited_by_count":2},{"year":2022,"cited_by_count":4},{"year":2021,"cited_by_count":4},{"year":2020,"cited_by_count":1},{"year":2019,"cited_by_count":2},{"year":2018,"cited_by_count":1}],"updated_date":"2026-11-10T11:39:43.021295","created_date":"2017-06-15T00:00:00"}