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

•Texture-based classification allows to relate mineral location and texture changes during cooking of bean seeds.•Texture is positively correlated to cell wall-bound Ca2+ in cooked beans after storage.•Pectin DM in aged beans decreased with longer storage times.•Exogenous Ca2+ mainly crosslinked with pectin during cooking in CaCl2-treated beans.•Cotyledon cell wall-bound Ca2+ affected the cooking of beans soaked in acetate solutions.