{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T20:35:22Z","timestamp":1793133322425,"version":"4.5.0"},"reference-count":59,"publisher":"Elsevier BV","issue":"11","license":[{"start":{"date-parts":[[2026,11,1]],"date-time":"2026-11-01T00:00:00Z","timestamp":1793491200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,11,1]],"date-time":"2026-11-01T00:00:00Z","timestamp":1793491200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,6,22]],"date-time":"2026-06-22T00:00:00Z","timestamp":1782086400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002842","name":"Chiang Mai University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002842","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Poultry Science"],"published-print":{"date-parts":[[2026,11]]},"DOI":"10.1016\/j.psj.2026.107327","type":"journal-article","created":{"date-parts":[[2026,6,22]],"date-time":"2026-06-22T23:19:15Z","timestamp":1782170355000},"page":"107327","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"title":["Quality attributes of chicken breast proteins following sequential enzymatic hydrolysis and polyphenol conjugation"],"prefix":"10.1016","volume":"105","author":[{"given":"W.Y.","family":"Son","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6297-2890","authenticated-orcid":false,"given":"C.","family":"Arjin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"J.","family":"Hwang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"J.H.","family":"Youn","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"K.S.","family":"Kim","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0089-8183","authenticated-orcid":false,"given":"K.","family":"Sringarm","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8220-7256","authenticated-orcid":false,"given":"N.","family":"Chaiwang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4458-5106","authenticated-orcid":false,"given":"P.","family":"Setthaya","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4397-9664","authenticated-orcid":false,"given":"H.W.","family":"Kim","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.psj.2026.107327_bib0001","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.106871","article-title":"Effect of a cryogenic treatment in the microstructure, functional and flow properties of soy protein isolate","volume":"119","author":"Acosta-Dom\u00ednguez","year":"2021","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.psj.2026.107327_bib0002","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.135132","article-title":"Improving the in vitro digestibility of rapeseed albumins resistant to gastrointestinal proteolysis while preserving the functional properties using enzymatic hydrolysis","volume":"407","author":"Beaubier","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.psj.2026.107327_bib0003","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1146\/annurev-food-030713-092346","article-title":"Gastric digestion in vivo and in vitro: how the structural aspects of food influence the digestion process","volume":"5","author":"Bornhorst","year":"2014","journal-title":"Annu Rev. Food Sci. Technol."},{"key":"10.1016\/j.psj.2026.107327_bib0004","doi-asserted-by":"crossref","first-page":"1376","DOI":"10.3390\/foods12071376","article-title":"Sonochemical effects on the preparation, structure and function of gliadin-(\u2212)-Epigallo-catechin 3-gallate conjugates","volume":"12","author":"Cao","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.psj.2026.107327_bib0005","doi-asserted-by":"crossref","first-page":"6483","DOI":"10.1002\/jsfa.13472","article-title":"Preparation of oil-in-water emulsions stabilized by faba bean protein-grape leaf polyphenol conjugates: pH-, salt-, heat-, and freeze-thaw-stability","volume":"104","author":"Capar","year":"2024","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.psj.2026.107327_bib0006","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.143386","article-title":"Controlled hydrolysis and EGCG conjugation enhance the ADH\/ALDH activation activity of chia seed meal protein hydrolysates: fabrication and structural characterization","volume":"476","author":"Chen","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.psj.2026.107327_bib0007","doi-asserted-by":"crossref","first-page":"344","DOI":"10.1016\/j.peptides.2012.09.017","article-title":"Purification and identification of antioxidant peptides from walnut (Juglans regia L.) protein hydrolysates","volume":"38","author":"Chen","year":"2012","journal-title":"Peptides"},{"key":"10.1016\/j.psj.2026.107327_bib0008","doi-asserted-by":"crossref","first-page":"2175","DOI":"10.1039\/D0RA07135H","article-title":"Conjugate between hydrolyzed collagen from defatted seabass skin and epigallocatechin gallate (EGCG): characteristics, antioxidant activity and in vitro cellular bioactivity","volume":"11","author":"Chotphruethipong","year":"2021","journal-title":"RSC. Adv."},{"key":"10.1016\/j.psj.2026.107327_bib0009","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1111\/1541-4337.12320","article-title":"The role of dietary phenolic compounds in protein digestion and processing technologies to improve their antinutritive properties","volume":"17","author":"Cirkovic Velickovic","year":"2018","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/j.psj.2026.107327_bib0010","doi-asserted-by":"crossref","first-page":"1797","DOI":"10.1016\/j.psj.2019.10.066","article-title":"Research note: effect of chicken genotype and white striping\u2013wooden breast condition on breast meat proximate composition and amino acid profile","volume":"99","author":"Dalle Zotte","year":"2020","journal-title":"Poult. Sci."},{"key":"10.1016\/j.psj.2026.107327_bib0011","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/j.tifs.2013.05.005","article-title":"Proteins from land plants\u2013potential resources for human nutrition and food security","volume":"32","author":"Day","year":"2013","journal-title":"Trends. Food Sci. Technol."},{"key":"10.1016\/j.psj.2026.107327_bib0012","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/S0268-005X(01)00120-5","article-title":"Hydrocolloids at interfaces and the influence on the properties of dispersed systems","volume":"17","author":"Dickinson","year":"2003","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.psj.2026.107327_bib0013","doi-asserted-by":"crossref","first-page":"200","DOI":"10.1016\/j.foodchem.2018.05.098","article-title":"Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: effects of EGCG conjugation and interfacial cross-linking","volume":"265","author":"Fan","year":"2018","journal-title":"Food Chem."},{"key":"10.1016\/j.psj.2026.107327_bib0014","doi-asserted-by":"crossref","first-page":"1688","DOI":"10.3390\/polym11101688","article-title":"The effect of (\u2212)-epigallocatechin-3-gallate non-covalent interaction with the glycosylated protein on the emulsion property","volume":"11","author":"Feng","year":"2019","journal-title":"Polymers"},{"key":"10.1016\/j.psj.2026.107327_bib0015","doi-asserted-by":"crossref","first-page":"1577","DOI":"10.3390\/antiox12081577","article-title":"Molecular mechanisms and applications of polyphenol-protein complexes with antioxidant properties: a review","volume":"12","author":"Feng","year":"2023","journal-title":"Antioxidants"},{"key":"10.1016\/j.psj.2026.107327_bib0016","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.127122","article-title":"Improving the functional properties of bovine serum albumin-glucose conjugates in natural deep eutectic solvents","volume":"328","author":"Fu","year":"2020","journal-title":"Food Chem."},{"key":"10.1016\/j.psj.2026.107327_bib0017","doi-asserted-by":"crossref","first-page":"4022","DOI":"10.3390\/foods13244022","article-title":"Enhanced antioxidant and digestive enzyme inhibitory activities of Pacific White shrimp shell protein hydrolysates via conjugation with polyphenol: characterization and application in Surimi Gel","volume":"13","author":"Gautam","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.psj.2026.107327_bib0018","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.114336","article-title":"Effects of catechin types found in tea polyphenols on the structural and functional properties of soybean protein isolate\u2013catechin covalent complexes","volume":"173","author":"Han","year":"2023","journal-title":"LWT"},{"key":"10.1016\/j.psj.2026.107327_bib0019","doi-asserted-by":"crossref","first-page":"630","DOI":"10.1016\/j.foodchem.2010.11.087","article-title":"Interaction of milk \u03b1- and \u03b2-caseins with tea polyphenols","volume":"126","author":"Hasni","year":"2011","journal-title":"Food Chem."},{"key":"10.1016\/j.psj.2026.107327_bib59","doi-asserted-by":"crossref","first-page":"103490","DOI":"10.1016\/j.jff.2019.103490","article-title":"Function, digestibility and allergenicity assessment of ovalbumin\u2013EGCG conjugates","volume":"61","author":"He","year":"2019","journal-title":"J. Funct. Foods"},{"key":"10.1016\/j.psj.2026.107327_bib0020","doi-asserted-by":"crossref","first-page":"1013","DOI":"10.1016\/j.foodres.2012.11.028","article-title":"Beer proteomics analysis for beer quality control and malting barley breeding","volume":"54","author":"Iimure","year":"2013","journal-title":"Food Res. Int."},{"key":"10.1016\/j.psj.2026.107327_bib0021","doi-asserted-by":"crossref","first-page":"6301","DOI":"10.1021\/jf020342j","article-title":"Distribution of conjugated and free phenols in fruits: antioxidant activity and cultivar variations","volume":"50","author":"Imeh","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.psj.2026.107327_bib0022","doi-asserted-by":"crossref","first-page":"556","DOI":"10.1016\/j.foodchem.2014.12.013","article-title":"Interactions of polyphenols with carbohydrates, lipids and proteins","volume":"175","author":"Jakobek","year":"2015","journal-title":"Food Chem."},{"key":"10.1016\/j.psj.2026.107327_bib0023","doi-asserted-by":"crossref","first-page":"178","DOI":"10.1016\/j.foodchem.2009.12.027","article-title":"Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate","volume":"121","author":"Jamdar","year":"2010","journal-title":"Food Chem."},{"key":"10.1016\/j.psj.2026.107327_bib0024","doi-asserted-by":"crossref","first-page":"945","DOI":"10.1016\/j.idairyj.2005.10.012","article-title":"Bioactive peptides: production and functionality","volume":"16","author":"Korhonen","year":"2006","journal-title":"Int. Dairy. J."},{"key":"10.1016\/j.psj.2026.107327_bib0025","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1080\/10408690091189266","article-title":"Fish protein hydrolysates: production, biochemical, and functional properties","volume":"40","author":"Kristinsson","year":"2000","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.psj.2026.107327_bib0026","doi-asserted-by":"crossref","first-page":"205","DOI":"10.3136\/fstr.9.205","article-title":"Reactions of plant phenolics with food proteins and enzymes under special consideration of covalent bonds","volume":"9","author":"Kroll","year":"2003","journal-title":"Food Sci. Technol. Res."},{"key":"10.1016\/j.psj.2026.107327_bib0027","doi-asserted-by":"crossref","first-page":"C405","DOI":"10.1111\/j.1750-3841.2008.00765.x","article-title":"Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology","volume":"73","author":"Kurozawa","year":"2008","journal-title":"J. Food Sci."},{"key":"10.1016\/j.psj.2026.107327_bib0028","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.psj.2026.107327_bib0029","article-title":"Aggregation of whey protein hydrolysate using alcalase 2.4","volume":"9","author":"Liu","year":"2014","journal-title":"L. PLoS One."},{"key":"10.1016\/j.psj.2026.107327_bib0030","doi-asserted-by":"crossref","first-page":"35825","DOI":"10.1039\/C9RA07808H","article-title":"Recent advances in phenolic\u2013protein conjugates: synthesis, characterization, biological activities and potential applications","volume":"9","author":"Liu","year":"2019","journal-title":"RSC. Adv."},{"key":"10.1016\/j.psj.2026.107327_bib0031","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\u2013polyphenol covalent complexes","volume":"361","author":"Liu","year":"2021","journal-title":"Food Chem."},{"key":"10.1016\/j.psj.2026.107327_bib0032","doi-asserted-by":"crossref","first-page":"311","DOI":"10.1146\/annurev-food-032818-121128","article-title":"Food proteins: technological, nutritional, and sustainability attributes of traditional and emerging proteins","volume":"10","author":"Loveday","year":"2019","journal-title":"Annu Rev. Food Sci. Technol."},{"key":"10.1016\/j.psj.2026.107327_bib0033","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.138833","article-title":"The enhanced affinity of moderately hydrolyzed whey protein to EGCG promotes the isoelectric separation and unlocks the protective effects on polyphenols","volume":"450","author":"Ma","year":"2024","journal-title":"Food Chem."},{"key":"10.1016\/j.psj.2026.107327_bib0034","series-title":"Food Emulsions: Principles, Practices, and Techniques","author":"McClements","year":"2004"},{"key":"10.1016\/j.psj.2026.107327_bib0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112357","article-title":"Water-holding capacity of enzymatic protein hydrolysates: a study on the synergistic effects of peptide fractions","volume":"152","author":"Nu\u00f1ez","year":"2021","journal-title":"LWT"},{"key":"10.1016\/j.psj.2026.107327_bib0036","doi-asserted-by":"crossref","first-page":"1523","DOI":"10.1016\/j.foodchem.2005.12.021","article-title":"Antioxidant capacity and phenolic content of cocoa beans","volume":"100","author":"Othman","year":"2007","journal-title":"Food Chem."},{"key":"10.1016\/j.psj.2026.107327_bib0037","doi-asserted-by":"crossref","first-page":"954","DOI":"10.1016\/j.foodres.2013.02.009","article-title":"A review on protein\u2013phenolic interactions and associated changes","volume":"51","author":"Ozdal","year":"2013","journal-title":"Food Res. Int."},{"key":"10.1016\/j.psj.2026.107327_bib0038","doi-asserted-by":"crossref","first-page":"636","DOI":"10.3390\/foods9050636","article-title":"Optimization of the emulsifying properties of food protein hydrolysates for the production of fish oil-in-water emulsions","volume":"9","author":"Padial-Dom\u00ednguez","year":"2020","journal-title":"Foods"},{"key":"10.1016\/j.psj.2026.107327_bib0039","doi-asserted-by":"crossref","DOI":"10.1111\/1541-4337.70095","article-title":"Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: a review","volume":"24","author":"Qiu","year":"2025","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/j.psj.2026.107327_bib0040","doi-asserted-by":"crossref","DOI":"10.1155\/2024\/5053510","article-title":"Optimization of enzymatic hydrolysis by protease produced from Bacillus subtilis MTCC 2423 to improve the functional properties of wheat gluten hydrolysates","volume":"2024","author":"Rajendhran","year":"2024","journal-title":"Int. J. Food Sci."},{"key":"10.1016\/j.psj.2026.107327_bib0041","doi-asserted-by":"crossref","first-page":"4228","DOI":"10.1021\/jf0480290","article-title":"Binding of selected phenolic compounds to proteins","volume":"53","author":"Rawel","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.psj.2026.107327_bib0042","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1186\/s12970-019-0280-0","article-title":"Effects of medium-term green tea extract supplementation combined with CrossFit workout on blood antioxidant status and serum brain-derived neurotrophic factor in young men: a pilot study","volume":"16","author":"Sadowska-Kr\u0119pa","year":"2019","journal-title":"J. Int. Soc. Sports Nutr."},{"key":"10.1016\/j.psj.2026.107327_bib0043","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1038\/nprot.2006.4","article-title":"Tricine\u2013sds-page","volume":"1","author":"Sch\u00e4gger","year":"2006","journal-title":"Nat. Protoc."},{"key":"10.1016\/j.psj.2026.107327_bib0044","doi-asserted-by":"crossref","first-page":"2994","DOI":"10.3390\/foods10122994","article-title":"Influence of commercial protease and drying process on antioxidant and physicochemical properties of chicken breast protein hydrolysates","volume":"10","author":"Setthaya","year":"2021","journal-title":"Foods"},{"key":"10.1016\/j.psj.2026.107327_bib0045","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.139241","article-title":"The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein","volume":"450","author":"Shi","year":"2024","journal-title":"Food Chem."},{"key":"10.1016\/j.psj.2026.107327_bib0046","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1016\/j.foodchem.2005.01.051","article-title":"Phytochemical composition and antimicrobial activities of the essential oils from Satureja subspicata Vis. Growing in Croatia","volume":"96","author":"Sko\u010dibu\u0161i\u0107","year":"2006","journal-title":"Food Chem."},{"issue":"3","key":"10.1016\/j.psj.2026.107327_bib0047","doi-asserted-by":"crossref","first-page":"448","DOI":"10.3390\/molecules30030448","article-title":"Enhancement of physicochemical and functional properties of chicken breast protein through polyphenol conjugation: a novel ingredient for protein supplements","volume":"30","author":"Son","year":"2025","journal-title":"Molecules"},{"key":"10.1016\/j.psj.2026.107327_bib0048","doi-asserted-by":"crossref","DOI":"10.1111\/jfbc.14416","article-title":"Cross-linking effects of EGCG on myofibrillar protein from common carp (Cyprinus carpio) and the action mechanism","volume":"46","author":"Tan","year":"2022","journal-title":"J. Food Biochem."},{"key":"10.1016\/j.psj.2026.107327_bib0049","first-page":"4257","article-title":"Antioxidant, functional properties and amino acid composition of pepsin-derived protein hydrolysates from whole tilapia waste as influenced by pre-processing ice storage","volume":"54","author":"Tejpal","year":"2017","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.psj.2026.107327_bib0050","doi-asserted-by":"crossref","first-page":"R11","DOI":"10.1111\/j.1750-3841.2011.02455.x","article-title":"Food protein-derived bioactive peptides: production, processing, and potential health benefits","volume":"77","author":"Udenigwe","year":"2012","journal-title":"J. Food Sci."},{"key":"10.1016\/j.psj.2026.107327_bib0051","doi-asserted-by":"crossref","first-page":"1206","DOI":"10.1039\/D4FB00013G","article-title":"Complexation and conjugation between phenolic compounds and proteins: mechanisms, characterisation and applications as novel encapsulants","volume":"2","author":"Wang","year":"2024","journal-title":"Sustain. Food Technol."},{"key":"10.1016\/j.psj.2026.107327_bib0052","doi-asserted-by":"crossref","first-page":"146","DOI":"10.1016\/j.foodchem.2019.02.098","article-title":"Physicochemical, functional and emulsion properties of edible protein from avocado (Persea americana Mill.) oil processing by-products","volume":"288","author":"Wang","year":"2019","journal-title":"Food Chem."},{"key":"10.1016\/j.psj.2026.107327_bib0053","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.112317","article-title":"Covalent modification of soy protein hydrolysates by EGCG: improves the emulsifying and antioxidant properties","volume":"164","author":"Wu","year":"2023","journal-title":"Food Res. Int."},{"key":"10.1016\/j.psj.2026.107327_bib0054","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1186\/s40538-024-00632-7","article-title":"Research progress on the interaction of the polyphenol\u2013protein\u2013polysaccharide ternary systems","volume":"11","author":"Xue","year":"2024","journal-title":"Chem. Biol. Technol. Agric."},{"key":"10.1016\/j.psj.2026.107327_bib0055","doi-asserted-by":"crossref","first-page":"1312","DOI":"10.1111\/1541-4337.13112","article-title":"A review of the structure, function, and application of plant-based protein\u2013phenolic conjugates and complexes","volume":"22","author":"Yan","year":"2023","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/j.psj.2026.107327_bib0056","doi-asserted-by":"crossref","first-page":"3589","DOI":"10.1080\/10408398.2020.1803199","article-title":"Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications","volume":"61","author":"Zhang","year":"2021","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.psj.2026.107327_bib0057","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.136255","article-title":"Improving the biological activity, functional properties, and emulsion stability of soybean meal hydrolysate via covalent conjugation with polyphenol","volume":"422","author":"Zhang","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.psj.2026.107327_bib0058","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.111847","article-title":"Limited hydrolysis as a strategy to improve the non-covalent interaction of epigallocatechin-3-gallate (EGCG) with whey protein isolate near the isoelectric point","volume":"161","author":"Zhao","year":"2022","journal-title":"Food Res. Int."}],"container-title":["Poultry Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0032579126009582?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0032579126009582?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T20:14:42Z","timestamp":1793132082000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0032579126009582"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,11]]},"references-count":59,"journal-issue":{"issue":"11","published-print":{"date-parts":[[2026,11]]}},"alternative-id":["S0032579126009582"],"URL":"https:\/\/doi.org\/10.1016\/j.psj.2026.107327","relation":{},"ISSN":["0032-5791"],"issn-type":[{"value":"0032-5791","type":"print"}],"subject":[],"published":{"date-parts":[[2026,11]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Quality attributes of chicken breast proteins following sequential enzymatic hydrolysis and polyphenol conjugation","name":"articletitle","label":"Article Title"},{"value":"Poultry Science","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.psj.2026.107327","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 Inc. on behalf of Poultry Science Association Inc.","name":"copyright","label":"Copyright"}],"article-number":"107327"}}