Effects of oat lipid-starch complexation on starch structure, freeze-thaw stability and pasting characteristics under Ultra-high pressure treatment.

Food Chem X · 2025 · PMC12512972 · PMID 41080143

Europe PMC DOI

hedged sentence

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closest p

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The sentences

a decreasing trendno p-value reported

The ΔH values primarily showed a decreasing trend.

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