Effects of Sodium Hexametaphosphate on the Gel Properties and Structure of Glutaminase-Transaminase-Crosslinked Gelatin Gels.

Foods · 2025 · PMC12248519 · PMID 40646928

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a decreasing trendno p-value reported

When the SHP concentration was below 2.0 mmol/L, the T 2 relaxation time of the TG-crosslinked gelatin gels showed a decreasing trend as the SHP addition level increased, indicating that the content of free water content was reduced by the modification of SHP.

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