Effect of Reaction Time of TGase on the Water-Holding Capacity and Gel Properties of Reduced-Fat and Reduced-Sodium Chicken Meat Batters.

Gels · 2025 · PMC12652173 · PMID 41294533

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

an increasing trendno p-value reported

However, when the reaction time was extended beyond 12 h to 24 h, the total fluid, water and fat released all showed an increasing trend, indicating a gradual weakening of emulsification stability.

also in 63,971 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.