International journal of biological macromoleculesAntioxidantsCicerEmulsionsPlant ProteinsTea
Techno-functional and antioxidant properties of chickpea proteins interacted with green tea phenolics-exploring benefits for gel and emulsion-based vegan foods.
Pelin Barış Kavur, Damla Öykü Şahin, Elif Çavdaroğlu, Miray Büyük, Gamze Çakıtlı, Fatmagül Hamzaoğlu, Meltem Türkyılmaz, Ahmet Yemenicioğlu
Published: 202510.1016/j.ijbiomac.2025.148366
Abstract
This study aimed at exploiting protein-polyphenol interactions to enhance techno-functional and antioxidant properties of chickpea proteins. For this purpose, prior to protein extraction, chickpeas were rehydrated in green tea infusion (GTI). Extract…
Preview only. Read the full abstract at the source