Structure and physical stability of plant-based food gel systems: Impact of protein (mung bean, pea, potato, soybean) and fat (coconut, sunflower).

Heliyon · 2023 · PMC10474361 · PMID 37662792

Europe PMC DOI

hedged sentence

0.0560

closest p · 1.1× alpha

0.0560

boldest claim

The sentences

marginally non-significantp = 0.056so close (0.05 < p ≤ 0.1)

This trend seemed most pronounced with soybean and pea protein where the effect of fat source was only marginally non-significant (p = 0.056 and p = 0.060, resp.).

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