{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:36:10Z","timestamp":1793036170673,"version":"4.5.0"},"reference-count":49,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,8,12]],"date-time":"2026-08-12T00:00:00Z","timestamp":1786492800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100009967","name":"Xinjiang Production and Construction Corps","doi-asserted-by":"publisher","award":["2024BA006"],"award-info":[{"award-number":["2024BA006"]}],"id":[{"id":"10.13039\/501100009967","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100016079","name":"Science and Technology Department of Xinjiang Uygur Autonomous Region","doi-asserted-by":"publisher","award":["2022A02004"],"award-info":[{"award-number":["2022A02004"]}],"id":[{"id":"10.13039\/100016079","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100017599","name":"Science and Technology Program of Zhejiang Province","doi-asserted-by":"publisher","award":["2024C04030"],"award-info":[{"award-number":["2024C04030"]}],"id":[{"id":"10.13039\/501100017599","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100008559","name":"Tarim University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100008559","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,10]]},"DOI":"10.1016\/j.fochx.2026.104314","type":"journal-article","created":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T06:32:45Z","timestamp":1787034765000},"page":"104314","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Heat-time-controlled chickpea protein aggregates: structure\u2013function\u2013digestibility interplay and Pickering emulsion performance"],"prefix":"10.1016","volume":"39","author":[{"given":"Yunxia","family":"Tan","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bingyao","family":"Bai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhiqiang","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liwen","family":"Chai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xudong","family":"Che","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruihua","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fen","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuan","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chi","family":"Han","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiankang","family":"Lu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Weihua","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunlan","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"4","key":"10.1016\/j.fochx.2026.104314_bb0005","doi-asserted-by":"crossref","first-page":"991","DOI":"10.1038\/s41596-018-0119-1","article-title":"INFOGEST static in vitro simulation of gastrointestinal food digestion","volume":"14","author":"Andr\u00e9","year":"2019","journal-title":"Nature Protocols"},{"issue":"2","key":"10.1016\/j.fochx.2026.104314_bb0010","doi-asserted-by":"crossref","first-page":"537","DOI":"10.1016\/j.foodres.2009.07.021","article-title":"Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques","volume":"43","author":"Boye","year":"2009","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104314_bb0015","doi-asserted-by":"crossref","first-page":"342","DOI":"10.1016\/j.foodhyd.2015.09.026","article-title":"Characteristics and emulsifying properties of acid and acid-heat induced egg white protein","volume":"54","author":"Chang","year":"2016","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104314_bb0020","article-title":"Effect of ultrasound-assisted immersion thawing on emulsifying and gelling properties of chicken myofibrillar protein","volume":"142","author":"Chao","year":"2021","journal-title":"LWT"},{"issue":"39","key":"10.1016\/j.fochx.2026.104314_bb0025","doi-asserted-by":"crossref","first-page":"9553","DOI":"10.1021\/jf502572d","article-title":"Stable and pH-sensitive protein nanogels made by self-assembly of heat denatured soy protein","volume":"62","author":"Chen","year":"2014","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104314_bb0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.116560","article-title":"Mechanism for improving fermented soymilk gel through high-pressure homogenization: Regulating the structure of heat-induced protein aggregate","volume":"216","author":"Chen","year":"2025","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104314_bb0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.111455","article-title":"Interaction mechanism between resveratrol and ovalbumin based on fluorescence spectroscopy and molecular dynamic simulation","volume":"146","author":"Cheng","year":"2021","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2026.104314_bb0040","doi-asserted-by":"crossref","unstructured":"Ding, L., Xia, M., & Zeng, Q., et al. (2022). Foaming properties and aggregation mechanism of egg white protein with different physical treatments. LWT, 153. DOI:https:\/\/doi.org\/10.1016\/J.LWT.2021.112505.","DOI":"10.1016\/j.lwt.2021.112505"},{"key":"10.1016\/j.fochx.2026.104314_bb0045","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2020.106103","article-title":"Incorporating whey protein aggregates produced with heat and ultrasound treatment into rennet gels and model non-fat cheese systems","volume":"109","author":"Gamlath","year":"2020","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104314_bb0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2024.105213","article-title":"Mechanism of flavonols for binding protein and inhibiting cell activity: Regulation by B-ring hydroxyl groups and Cu(II) coordination","volume":"62","author":"Guan","year":"2024","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104314_bb0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.106835","article-title":"Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins","volume":"119","author":"Guo","year":"2021","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104314_bb0060","article-title":"Non-covalent interactions between rice protein and three polyphenols and potential application in emulsions","volume":"22","author":"Huang","year":"2024","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104314_bb0065","doi-asserted-by":"crossref","first-page":"448","DOI":"10.1016\/j.tifs.2021.01.044","article-title":"Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review","volume":"109","author":"Kaur","year":"2021","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.104314_bb0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.126804","article-title":"Interaction of xylitol with whey proteins: Multi-spectroscopic techniques and docking studies","volume":"326","author":"Kong","year":"2020","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104314_bb0075","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.129554","article-title":"Formation, structural characteristics, foaming and emulsifying properties of rice glutelin fibrils","volume":"354","author":"Li","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104314_bb0080","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1016\/j.foodchem.2019.03.146","article-title":"Effects of high pressure processing on gelation properties and molecular forces of myosin containing deacetylated konjac glucomannan","volume":"291","author":"Li","year":"2019","journal-title":"Food Chemistry"},{"issue":"PA","key":"10.1016\/j.fochx.2026.104314_bb0085","article-title":"Emulsifying properties and oil\u2013water interface properties of succinylated soy protein isolate: Affected by conformational flexibility of the interfacial protein","volume":"136","author":"Lian","year":"2023","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104314_bb0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.crfs.2025.101229","article-title":"Ultrasound-assisted phosphorylation cantaloupe seed protein isolate-curcumin complexes prepared by pH shift treatment: Structural and functional properties","author":"Lu","year":"2025","journal-title":"Current Research in Food Science"},{"key":"10.1016\/j.fochx.2026.104314_bb0095","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.129868","article-title":"Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein","volume":"358","author":"Lu","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104314_bb0100","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.foodchem.2018.06.042","article-title":"Revisiting the enzymatic kinetics of pepsin using isothermal titration calorimetry","volume":"268","author":"Luo","year":"2018","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104314_bb0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.110530","article-title":"Oil in water emulsion stabilized by glycated rice bran protein aggregates: Effect on interfacial behavior and in vitro digestion of emulsion","volume":"158","author":"Luo","year":"2025","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104314_bb0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.112976","article-title":"Physicochemical properties and in vitro digestion behavior of emulsion gels stabilized by rice bran protein aggregates: Effects of heating time and induction methods","volume":"170","author":"Luo","year":"2023","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104314_bb0115","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.129506","article-title":"Modulating the in vitro gastric digestion of heat-induced beta-lactoglobulin aggregates: Incorporation with polysaccharide","volume":"354","author":"Ma","year":"2021","journal-title":"Food Chemistry"},{"issue":"P2","key":"10.1016\/j.fochx.2026.104314_bb0120","article-title":"Heat-induced interactions between microfluidized hemp protein particles and caseins or whey proteins","volume":"463","author":"Ma","year":"2025","journal-title":"Food Chemistry"},{"issue":"4","key":"10.1016\/j.fochx.2026.104314_bb0125","doi-asserted-by":"crossref","first-page":"535","DOI":"10.1007\/s11483-022-09740-z","article-title":"Effect of a polyphenol molecular size on the gluten proteins \u2013 polyphenols interactions studied with FT-Raman spectroscopy","volume":"17","author":"Magdalena","year":"2022","journal-title":"Food Biophysics"},{"issue":"P2","key":"10.1016\/j.fochx.2026.104314_bb0130","article-title":"Morphology, surface characteristics and tribological properties of whey protein\/chitosan composite particles and their fat replacing effect in O\/W emulsion","volume":"259","author":"Pang","year":"2024","journal-title":"International Journal of Biological Macromolecules"},{"issue":"1","key":"10.1016\/j.fochx.2026.104314_bb0135","first-page":"1","article-title":"Protein nanoparticles from chickpea albumin, globulin, and glutelin \u2014 The impact of heat treatment on secondary structure, surface hydrophobicity, and properties","volume":"18","author":"Perovi\u0107","year":"2024","journal-title":"Food and Bioprocess Technology"},{"issue":"1","key":"10.1016\/j.fochx.2026.104314_bb0140","doi-asserted-by":"crossref","first-page":"108","DOI":"10.1016\/j.foodres.2012.03.006","article-title":"Microfluidization as a potential technique to modify surface properties of soy protein isolate","volume":"48","author":"Shen","year":"2012","journal-title":"Food Research International"},{"issue":"PB","key":"10.1016\/j.fochx.2026.104314_bb0145","article-title":"Fabrication of food-grade Pickering high internal phase emulsions (HIPEs) stabilized by a dihydromyricetin and lysozyme mixture","volume":"373","author":"Sheng","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104314_bb0150","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/j.foodhyd.2017.06.033","article-title":"Protein nanovehicles produced from egg white. Part 1: Effect of pH and heat treatment time on particle size and binding capacity","volume":"73","author":"Sponton","year":"2017","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104314_bb0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.111362","article-title":"Exploring the interfacial behavior and foam characteristics of various soy protein aggregates: Insights of morphology and conformational flexibility","volume":"166","author":"Su","year":"2025","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104314_bb0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.147442","article-title":"Aggregation behavior and structure analysis of rice bran protein aggregates regulated by ferulic acid","volume":"500","author":"Sun","year":"2026","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104314_bb0170","doi-asserted-by":"crossref","first-page":"388","DOI":"10.1016\/j.foodhyd.2014.06.014","article-title":"Dynamic adsorption and dilatational properties of BSA at oil\/water interface: Role of conformational flexibility","volume":"43","author":"Tang","year":"2015","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104314_bb0175","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.111823","article-title":"Synergistic effects of heating and ultrasonic co-treatment on pea protein functionality: Self-assembled protein carriers for enhanced resveratrol solubility","volume":"171","author":"Tang","year":"2026","journal-title":"Food Hydrocolloids"},{"issue":"16","key":"10.1016\/j.fochx.2026.104314_bb0180","doi-asserted-by":"crossref","DOI":"10.3390\/molecules29163923","article-title":"Desmodium intortum (Mill.) Urb. protein isolate aggregates as pickering stabilizers: Physicochemical characteristics and emulsifying properties","volume":"29","author":"Tang","year":"2024","journal-title":"Molecules"},{"issue":"1","key":"10.1016\/j.fochx.2026.104314_bb0185","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1016\/j.foodres.2011.10.044","article-title":"Introduction of sulfhydryl groups and disulfide linkage to mungbean 8S\u03b1 globulin and effects on physicochemical and functional properties","volume":"45","author":"Torio","year":"2012","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104314_bb0190","doi-asserted-by":"crossref","first-page":"324","DOI":"10.1016\/j.foodchem.2014.04.028","article-title":"Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil\/water emulsions","volume":"161","author":"Wan","year":"2014","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104314_bb0195","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1016\/j.foodchem.2017.10.128","article-title":"Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein","volume":"246","author":"Wang","year":"2018","journal-title":"Food Chemistry"},{"issue":"PA","key":"10.1016\/j.fochx.2026.104314_bb0200","article-title":"Nutritional constituent and health benefits of chickpea (Cicer arietinum L.): A review","volume":"150","author":"Wang","year":"2021","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104314_bb0205","doi-asserted-by":"crossref","first-page":"243","DOI":"10.1016\/j.foodchem.2018.07.103","article-title":"Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate)","volume":"270","author":"Xie","year":"2019","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104314_bb0210","first-page":"222","article-title":"Heat-induced amorphous aggregates assembly of soy protein modulate in vitro digestibility of potato starch","volume":"227","author":"Xu","year":"2022","journal-title":"International Journal of Biological Macromolecules"},{"issue":"33","key":"10.1016\/j.fochx.2026.104314_bb0215","doi-asserted-by":"crossref","first-page":"8795","DOI":"10.1021\/acs.jafc.8b02183","article-title":"Ovalbumin as an outstanding Pickering nanostabilizer for high internal phase emulsions","volume":"66","author":"Xu","year":"2018","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"12","key":"10.1016\/j.fochx.2026.104314_bb0220","doi-asserted-by":"crossref","first-page":"6731","DOI":"10.1039\/D4FO01327A","article-title":"Aggregation structure induced by heat treatments mediated the gastric digestion behavior of soybean protein","volume":"15","author":"Yan","year":"2024","journal-title":"Food & Function"},{"key":"10.1016\/j.fochx.2026.104314_bb0225","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.107177","article-title":"Effect of thermal treatment on the molecular-level interactions and antioxidant activities in \u03b2-casein and chlorogenic acid complexes","volume":"123","author":"Yin","year":"2022","journal-title":"Food Hydrocolloids"},{"issue":"12","key":"10.1016\/j.fochx.2026.104314_bb0230","doi-asserted-by":"crossref","first-page":"6322","DOI":"10.1111\/ijfs.15346","article-title":"Combination treatment of high-pressure and CaCl2 for the reduction of sodium content in chicken meat batters: Effects on physicochemical properties and sensory characteristics","volume":"56","author":"Yu","year":"2021","journal-title":"International Journal of Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.104314_bb0235","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2025.107246","article-title":"Pickering emulsions stabilized by ultrasound-assisted phosphorylated cantaloupe seed protein isolate\u2212chitosan: Preparation, characterization and stability","volume":"114","author":"Zhang","year":"2025","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.fochx.2026.104314_bb0245","doi-asserted-by":"crossref","first-page":"212","DOI":"10.17221\/330\/2017-CJFS","article-title":"Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate","volume":"37","author":"Zhang","year":"2019","journal-title":"Czech Journal of Food Sciences"},{"key":"10.1016\/j.fochx.2026.104314_bb0250","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.107441","article-title":"Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction","volume":"126","author":"Zhao","year":"2022","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104314_bb0255","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.115829","article-title":"Soluble nano-sized aggregates of Alaska pollock proteins engineered by the refolding process of pH-shifting","volume":"203","author":"Zheng","year":"2025","journal-title":"Food Research International"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526008357?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526008357?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T16:47:31Z","timestamp":1793033251000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526008357"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":49,"alternative-id":["S2590157526008357"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104314","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Heat-time-controlled chickpea protein aggregates: structure\u2013function\u2013digestibility interplay and Pickering emulsion performance","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104314","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"104314"}}