Effect of chickpea (<scp><i>Cicer arietinum</i> L.</scp>) protein isolate on the heat‐induced gelation properties of pork myofibrillar protein

Abstract

The addition of chickpea protein isolate improved the gel strength, water-holding capacity, rheological properties, and microstructure of MP gels, indicating that CPI could be a potential protein additive to improve the microstructure, texture, and functional quality of meat products. © 2020 Society of Chemical Industry.