Soy Protein Isolate Gel Subjected to Freezing Treatment: Influence of Methylcellulose and Sodium Hexametaphosphate on Gel Stability, Texture and Structure.

Foods · 2024 · PMC11241562 · PMID 38998623

Europe PMC DOI

hedged sentence

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closest p · 0.2× alpha

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boldest claim

The sentences

highly significantp < 0.01actually significant

Based on the trend of gel properties with changes in α-helix and β-sheet content, as shown in Figure 9 , there was a significant positive correlation ( p < 0.05) between α-helix, β-sheet, and elasticity, viscosity, Final G′′, Final G’, and a highly significant positive correlation ( p < 0.01) between α-helix, β-sheet, and WHC, hardness, and chewiness.

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