{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T12:24:51Z","timestamp":1790252691786,"version":"4.1.0"},"reference-count":53,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2025,11,1]],"date-time":"2025-11-01T00:00:00Z","timestamp":1761955200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,11,1]],"date-time":"2025-11-01T00:00:00Z","timestamp":1761955200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,11,1]],"date-time":"2025-11-01T00:00:00Z","timestamp":1761955200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2025,11,1]],"date-time":"2025-11-01T00:00:00Z","timestamp":1761955200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2025,11,1]],"date-time":"2025-11-01T00:00:00Z","timestamp":1761955200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2025,11,1]],"date-time":"2025-11-01T00:00:00Z","timestamp":1761955200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2025,11,1]],"date-time":"2025-11-01T00:00:00Z","timestamp":1761955200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"funder":[{"DOI":"10.13039\/501100003984","name":"\u0130zmir Y\u00fcksek Teknoloji Enstit\u00fcs\u00fc","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003984","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Biological Macromolecules"],"published-print":{"date-parts":[[2025,11]]},"DOI":"10.1016\/j.ijbiomac.2025.148366","type":"journal-article","created":{"date-parts":[[2025,10,20]],"date-time":"2025-10-20T05:33:21Z","timestamp":1760938401000},"page":"148366","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":6,"special_numbering":"P1","title":["Techno-functional and antioxidant properties of chickpea proteins interacted with green tea phenolics\u2013exploring benefits for gel and emulsion-based vegan foods"],"prefix":"10.1016","volume":"331","author":[{"given":"Pelin Bar\u0131\u015f","family":"Kavur","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Damla \u00d6yk\u00fc","family":"\u015eahin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elif","family":"\u00c7avdaro\u011flu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Miray","family":"B\u00fcy\u00fck","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gamze","family":"\u00c7ak\u0131tl\u0131","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fatmag\u00fcl","family":"Hamzao\u011flu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Meltem","family":"T\u00fcrky\u0131lmaz","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ahmet","family":"Yemenicio\u011flu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ijbiomac.2025.148366_bb0005","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2019.06.016","article-title":"Mixing animal and plant proteins: is this a way to improve protein techno-functionalities?","volume":"97","author":"Alves","year":"2019","journal-title":"Food Hydrocoll."},{"issue":"4","key":"10.1016\/j.ijbiomac.2025.148366_bb0010","doi-asserted-by":"crossref","first-page":"1389","DOI":"10.1111\/ijfs.14363","article-title":"A review of current and future food applications of natural hydrocolloids","volume":"55","author":"Yemenicio\u011flu","year":"2020","journal-title":"Int. J. Food Sci. Technol."},{"issue":"7","key":"10.1016\/j.ijbiomac.2025.148366_bb0015","doi-asserted-by":"crossref","first-page":"920","DOI":"10.1080\/10408398.2021.1956426","article-title":"Replacement of animal proteins in food: how to take advantage of nutritional and gelling properties of alternative protein source","volume":"63","author":"Floret","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"issue":"22","key":"10.1016\/j.ijbiomac.2025.148366_bb0020","article-title":"Differences in environmental impact between plant-based alternatives to dairy and dairy products: a systematic literature review","volume":"13","author":"Kanyama","year":"2021","journal-title":"Sustainability"},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0025","series-title":"Edible Food Packaging with Natural Hydrocolloids and Active Agents","author":"Yemenicio\u011flu","year":"2022"},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0030","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1016\/j.cofs.2015.08.002","article-title":"Recent advances in the functionality of non-animal-sourced proteins contributing to their use in meat analogs","volume":"7","author":"Jones","year":"2016","journal-title":"Curr. Opin. Food Sci."},{"issue":"5","key":"10.1016\/j.ijbiomac.2025.148366_bb0035","doi-asserted-by":"crossref","first-page":"722","DOI":"10.1021\/acsfoodscitech.1c00448","article-title":"Recent trends in the utilization of pulse protein in food and industrial applications","volume":"2","author":"Nadeeshani","year":"2022","journal-title":"ACS Food Sci. Technol."},{"issue":"1","key":"10.1016\/j.ijbiomac.2025.148366_bb0040","doi-asserted-by":"crossref","first-page":"435","DOI":"10.1111\/1541-4337.12878","article-title":"Chickpea protein ingredients: a review of composition, functionality, and applications","volume":"21","author":"Grasso","year":"2022","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"issue":"9","key":"10.1016\/j.ijbiomac.2025.148366_bb0045","doi-asserted-by":"crossref","first-page":"527","DOI":"10.1007\/s11882-024-01165-7","article-title":"Legume allergens pea, chickpea, lentil, lupine and beyond","volume":"24","author":"Abu Risha","year":"2024","journal-title":"Curr. Allergy Asthma Rep."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0050","article-title":"An efficient method of improving essential oil retention and sustained release of chitosan films: ultrasound-assisted preparation of chitosan composites with surface active chickpea proteins","volume":"151","author":"Kavur","year":"2024","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0055","doi-asserted-by":"crossref","first-page":"686","DOI":"10.1016\/j.lwt.2012.07.023","article-title":"Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives","volume":"50","author":"Aydemir","year":"2013","journal-title":"LWT - Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0060","doi-asserted-by":"crossref","first-page":"140","DOI":"10.1016\/j.foodres.2009.09.012","article-title":"Effects of controlled pepsin hydrolysis on antioxidant potential and fractional changes of chickpea proteins","volume":"43","author":"Arcan","year":"2010","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0065","series-title":"Food Labeling Health Claims: Soy Protein and Coronary Heart Disease","author":"FDA (Food and Drug Administration)","year":"2018"},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0070","doi-asserted-by":"crossref","DOI":"10.1177\/1534735419835310","article-title":"Soy isoflavones in integrative oncology: increased efficacy and decreased toxicity of cancer therapy","volume":"18","author":"Sahin","year":"2019","journal-title":"Integr. Cancer Ther."},{"issue":"4","key":"10.1016\/j.ijbiomac.2025.148366_bb0075","doi-asserted-by":"crossref","first-page":"1","DOI":"10.4172\/2329-9029.1000118","article-title":"Are protein-bound phenolic antioxidants in pulses unseen part of iceberg?","volume":"1","author":"Aydemir","year":"2013","journal-title":"J. Plant Biochem. Physiol."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0080","doi-asserted-by":"crossref","first-page":"1971","DOI":"10.1111\/j.1365-2621.2008.01800.x","article-title":"Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing","volume":"43","author":"Han","year":"2008","journal-title":"Int. J. Food Sci. Technol."},{"issue":"1","key":"10.1016\/j.ijbiomac.2025.148366_bb0085","article-title":"Effects of fermentation on the quality, structure, and nonnutritive contents of lentil (Lens culinaris) proteins","volume":"2021","author":"Alrosan","year":"2021","journal-title":"J. Food Qual."},{"issue":"2","key":"10.1016\/j.ijbiomac.2025.148366_bb0090","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1111\/j.1750-3841.2006.00260.x","article-title":"A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents","volume":"72","author":"Xu","year":"2007","journal-title":"J. Food Sci."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0095","doi-asserted-by":"crossref","first-page":"551","DOI":"10.1016\/j.jff.2013.12.030","article-title":"Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania region (southern Italy)","volume":"7","author":"Fratianni","year":"2014","journal-title":"J. Funct. Foods"},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0100","doi-asserted-by":"crossref","first-page":"186","DOI":"10.1016\/j.jff.2015.12.012","article-title":"Isoflavones in chickpea (Cicer arietinum) protein concentrates","volume":"21","author":"Meg\u00edas","year":"2016","journal-title":"J. Funct. Foods"},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0105","first-page":"279","article-title":"Official methods of analysis of AOAC international, official method 950.46 moisture in meat","volume":"36","year":"2005","journal-title":"J. AOAC Int."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0110","first-page":"869","article-title":"Official methods of analysis of AOAC international, official method 984.13 protein (crude) in animal feed and pet food","volume":"67","year":"2005","journal-title":"J. AOAC Int."},{"issue":"3","key":"10.1016\/j.ijbiomac.2025.148366_bb0115","doi-asserted-by":"crossref","first-page":"144","DOI":"10.5344\/ajev.1965.16.3.144","article-title":"Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid agents","volume":"16","author":"Singleton","year":"1965","journal-title":"Am. J. Enol. Vitic."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0120","doi-asserted-by":"crossref","first-page":"555","DOI":"10.1016\/S0308-8146(98)00102-2","article-title":"The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals","volume":"64","author":"Zhishen","year":"1999","journal-title":"Food Chem."},{"issue":"9\u201310","key":"10.1016\/j.ijbiomac.2025.148366_bb0125","doi-asserted-by":"crossref","first-page":"1231","DOI":"10.1016\/S0891-5849(98)00315-3","article-title":"Antioxidant activity applying an improved abts radical cation decolorization assay","volume":"26","author":"Re","year":"1999","journal-title":"Free Radic. Biol. Med."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0130","doi-asserted-by":"crossref","first-page":"324","DOI":"10.1016\/j.foodchem.2014.05.048","article-title":"Effects of condensed tannins on anthocyanins and colour of authentic pomegranate (Punica granatum L.) juices","volume":"164","author":"T\u00fcrky\u0131lmaz","year":"2014","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0135","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1016\/j.foodchem.2015.10.107","article-title":"Antioxidants and bioactivities of free, esterified and insoluble-bound phenolics from berry seed meals","volume":"197","author":"Ayoub","year":"2016","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0140","doi-asserted-by":"crossref","DOI":"10.3390\/molecules27030691","article-title":"Chickpeas from a Chilean region affected by a climate-related catastrophe: effects of water stress on grain yield and flavonoid composition","volume":"27","author":"de Camargo","year":"2022","journal-title":"Molecules"},{"issue":"2","key":"10.1016\/j.ijbiomac.2025.148366_bb0145","doi-asserted-by":"crossref","first-page":"357","DOI":"10.1111\/j.1365-2621.2000.tb16007.x","article-title":"Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vaccinium corymbosum L.)","volume":"65","author":"Skrede","year":"2000","journal-title":"J. Food Sci."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0150","doi-asserted-by":"crossref","first-page":"248","DOI":"10.1016\/0003-2697(76)90527-3","article-title":"A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding","volume":"72","author":"Bradford","year":"1976","journal-title":"Anal. Biochem."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0155","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":"2010","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0160","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/j.lwt.2016.03.004","article-title":"Sunflower oil organogels and organogel-in-water emulsions (part I): microstructure and mechanical properties","volume":"73","author":"Moschakis","year":"2016","journal-title":"LWT - Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0165","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.113212","article-title":"Effect of atmospheric cold plasma treatment on acid gelation properties of skim milk: rheology and textural studies","volume":"172","author":"Sharma","year":"2023","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0170","doi-asserted-by":"crossref","first-page":"170","DOI":"10.1016\/j.foodhyd.2016.03.032","article-title":"Development of activate-at-home-type edible antimicrobial films: an example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films","volume":"60","author":"Boyac\u0131","year":"2016","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0175","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2022.108136","article-title":"Novel edible films of pectins extracted from low-grade fruits and stalk wastes of sun-dried figs: effects of pectin composition and molecular properties on film characteristics","volume":"135","author":"\u00c7avdaro\u011flu","year":"2023","journal-title":"Food Hydrocoll."},{"issue":"5259","key":"10.1016\/j.ijbiomac.2025.148366_bb0180","doi-asserted-by":"crossref","first-page":"680","DOI":"10.1038\/227680a0","article-title":"Cleavage of structural proteins during the assembly of the head of bacteriophage T4","volume":"227","author":"Laemmli","year":"1970","journal-title":"Nature"},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0185","article-title":"Fast and sensitive colloidal coomassie G-250 staining for proteins in polyacrylamide gels","volume":"30","author":"Dyballa","year":"2009","journal-title":"J. Vis. Exp."},{"issue":"1","key":"10.1016\/j.ijbiomac.2025.148366_bb0190","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1002\/pts.2610","article-title":"Incorporation of organic acids turns classically brittle zein films into flexible antimicrobial packaging materials","volume":"35","author":"S\u00f6zbilen","year":"2022","journal-title":"Packag. Technol. Sci."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0195","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1016\/j.fbp.2024.01.010","article-title":"Application of pectin-grape seed polyphenol combination restores consistency and emulsion stability and enhances antioxidant capacity of reduced oil aquafaba vegan mayonnaise","volume":"144","author":"B\u00fcy\u00fck","year":"2024","journal-title":"Food Bioprod. Process."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0200","series-title":"Food Colour and Appearance","first-page":"238","article-title":"Colour measurement of foods","author":"Hutchings","year":"1999"},{"issue":"3","key":"10.1016\/j.ijbiomac.2025.148366_bb0205","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1002\/bip.10499","article-title":"Structure-activity relationships in the hydrophobic interactions of polyphenols with cellulose and collagen","volume":"70","author":"Tang","year":"2003","journal-title":"Biopolymers"},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0210","doi-asserted-by":"crossref","first-page":"250","DOI":"10.1016\/j.foodchem.2004.11.055","article-title":"Interactions of gallotannins with proteins, amino acids, phospholipids and sugars","volume":"95","author":"He","year":"2006","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0215","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130071","article-title":"Effects of different dietary polyphenols on conformational changes and functional properties of protein-polyphenol covalent complexes","volume":"361","author":"Liu","year":"2021","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0220","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1016\/j.foodres.2014.05.042","article-title":"Possibilities and limitations in the analysis of covalent interactions between phenolic compounds and proteins","volume":"65","author":"Rohn","year":"2014","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0225","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.134677","article-title":"The mechanistic insights into the role of pH and solvent on antiradical and prooxidant properties of polyphenols - nine compounds case study","volume":"407","author":"Spiegel","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0230","doi-asserted-by":"crossref","first-page":"1654","DOI":"10.1016\/j.bbamem.2011.02.014","article-title":"Interaction of epicatechin gallate with phospholipid membranes as revealed by solid-state NMR spectroscopy","volume":"1808","author":"Uekusa","year":"2011","journal-title":"Biochim. Biophys. Acta Biomembr."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0235","first-page":"869","article-title":"Computational study of natural phenolic acid solubility and their interactions with chitosan","volume":"2","author":"Delmondes","year":"2016","journal-title":"MOL2NET"},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0240","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1016\/j.cofs.2019.04.005","article-title":"Heat-induced gelation of plant globulins","volume":"27","author":"Nicolai","year":"2019","journal-title":"Curr. Opin. Food Sci."},{"issue":"6","key":"10.1016\/j.ijbiomac.2025.148366_bb0245","doi-asserted-by":"crossref","first-page":"401","DOI":"10.1002\/bip.10481","article-title":"Conformation of \u03b1 zeins in solid state by Fourier transform IR","volume":"72","author":"Forato","year":"2003","journal-title":"Biopolymers"},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0250","doi-asserted-by":"crossref","first-page":"954","DOI":"10.1016\/j.foodres.2013.02.009","article-title":"A review on protein-phenolic interactions and associated changes","volume":"51","author":"Ozdal","year":"2013","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0255","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ijbiomac.2018.04.164","article-title":"Physicochemical stability and antioxidant activity of soy protein\/pectin\/tea polyphenol ternary nanoparticles obtained by photocatalysis","volume":"116","author":"Jin","year":"2018","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0260","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2019.125676","article-title":"Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system","volume":"308","author":"Han","year":"2020","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2025.148366_bb0265","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2020.106340","article-title":"In vitro digestion and cellular antioxidant activity of \u03b2-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates","volume":"112","author":"Hu","year":"2021","journal-title":"Food Hydrocoll."}],"container-title":["International Journal of Biological Macromolecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0141813025089238?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0141813025089238?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,11,19]],"date-time":"2025-11-19T15:39:18Z","timestamp":1763566758000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0141813025089238"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,11]]},"references-count":53,"alternative-id":["S0141813025089238"],"URL":"https:\/\/doi.org\/10.1016\/j.ijbiomac.2025.148366","relation":{},"ISSN":["0141-8130"],"issn-type":[{"value":"0141-8130","type":"print"}],"subject":[],"published":{"date-parts":[[2025,11]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Techno-functional and antioxidant properties of chickpea proteins interacted with green tea phenolics\u2013exploring benefits for gel and emulsion-based vegan foods","name":"articletitle","label":"Article Title"},{"value":"International Journal of Biological Macromolecules","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ijbiomac.2025.148366","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 Elsevier B.V. All rights are reserved, including those for text and data mining, AI training, and similar technologies.","name":"copyright","label":"Copyright"}],"article-number":"148366"}}