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

•Polyphenol is a key component in tea to improve gluten strength and noodle texture.•Tea polyphenols enhanced hydrogen bonds and hydrophobic interactions in gluten.•Dynamic MWD of gluten proteins in tea noodles during cooking were detected.•Tea polyphenols caused the aggregation of protein molecular chains.