Barely Significant
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Mechanism of ultrasonic enhancement of the gelling properties of salted ovalbumin-cooked soybean isolate hybrid gels.

Food Chem X · 2024 · PMC10835599 · PMID 38312487

Europe PMCDOI
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a decreasing trendP < 0.05actually significant
After being treated with ultrasound, the soluble protein content of the hybrid gels presented a decreasing trend ( P < 0.05).

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