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In the frame of alternative protein sources, chickpea emerged as a rich source of dietary proteins (17\u201322%) that can be dry\u2010 or wet\u2010extracted. The application of chickpea proteins as food ingredients is still in the early stages, where their properties and how they interact within food matrices are scarcely studied. Therefore, this review provides recent advances in processing, characteristics and applications of chickpea proteins. Nutritionally, these proteins have various biological activities, adequate levels of essential amino acids and protein digestibility. Technologically, their bland flavour, neutral taste and light colour make them suitable ingredients for new products development including noodles, breads, cookies and sausages. Chickpea proteins and particularly hydrolysates are a promising alternative to be used more broadly as functional ingredients.\n                  <\/jats:p>","DOI":"10.1111\/ijfs.15046","type":"journal-article","created":{"date-parts":[[2021,3,24]],"date-time":"2021-03-24T07:16:56Z","timestamp":1616570216000},"page":"5435-5444","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":159,"title":["Chickpea (\n                    <i>Cicer arietinum<\/i>\n                    L.) protein as a prospective plant\u2010based ingredient: a review"],"prefix":"10.1093","volume":"56","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4857-6351","authenticated-orcid":false,"given":"Fatma","family":"Boukid","sequence":"first","affiliation":[{"name":"Food Safety and Functionality Programme, Food Industry Area Institute of Agriculture and Food Research and Technology (IRTA) Finca Camps i Armet s\/n Monells, Catalonia 17121 Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"286","published-online":{"date-parts":[[2021,4,5]]},"reference":[{"key":"e_1_2_12_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2006.03.015"},{"key":"e_1_2_12_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbp.2015.04.004"},{"key":"e_1_2_12_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2012.10.031"},{"key":"e_1_2_12_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.05.138"},{"key":"e_1_2_12_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.07.076"},{"key":"e_1_2_12_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-020-03630-9"},{"key":"e_1_2_12_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2019.04.007"},{"key":"e_1_2_12_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2009.07.021"},{"key":"e_1_2_12_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2009.09.003"},{"key":"e_1_2_12_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2019.12.118"},{"key":"e_1_2_12_16_1","first-page":"3094","article-title":"Characterization of protein fractions from chickpea (Cicer arietinum L.) and oat (Avena sativa L.) seeds using proteomic techniques","volume":"44","author":"Chang Y.W.","year":"2011","journal-title":"Food Research International"},{"key":"e_1_2_12_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-009-0303-y"},{"key":"e_1_2_12_18_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.200800485"},{"key":"e_1_2_12_19_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods8070235"},{"key":"e_1_2_12_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aoas.2020.05.005"},{"key":"e_1_2_12_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.108468"},{"key":"e_1_2_12_22_1","unstructured":"FAO(2020).FAOSTAT Food and Agriculture data."},{"key":"e_1_2_12_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.12.022"},{"key":"e_1_2_12_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2015.06.021"},{"key":"e_1_2_12_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.04.109"},{"key":"e_1_2_12_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2014.12.011"},{"key":"e_1_2_12_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2010.03.020"},{"key":"e_1_2_12_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.126301"},{"key":"e_1_2_12_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.109517"},{"key":"e_1_2_12_30_1","doi-asserted-by":"publisher","DOI":"10.1007\/s42535-019-00031-6"},{"key":"e_1_2_12_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2017.12.015"},{"key":"e_1_2_12_32_1","doi-asserted-by":"publisher","DOI":"10.1094\/CCHEM-03-16-0069-FI"},{"key":"e_1_2_12_33_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4506.2006.00024.x"},{"key":"e_1_2_12_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2017.07.007"},{"key":"e_1_2_12_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2011.06.012"},{"key":"e_1_2_12_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2012.08.002"},{"key":"e_1_2_12_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.compbiolchem.2013.08.003"},{"key":"e_1_2_12_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2015.10.051"},{"key":"e_1_2_12_39_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11483-015-9411-6"},{"key":"e_1_2_12_40_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2008.00773.x"},{"key":"e_1_2_12_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2017.05.026"},{"key":"e_1_2_12_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2016.08.036"},{"key":"e_1_2_12_43_1","unstructured":"Market Research Future(2019).Chickpea Protein Ingredients Market Size Share Global Analysis 2025| MRFR [Internet document] URL https:\/\/www.marketresearchfuture.com\/reports\/chickpea\u2010protein\u2010ingredients\u2010market\u20106484. 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