Enhancing the thermal stability of cowhide jelly through transglutaminase and agar.

Food Chem X · 2026 · PMC13185936 · PMID 42164330

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a decreasing trendno p-value reported

an increasing trendno p-value reported

1 C-E, G′ exhibited a decreasing trend with increasing TG addition, whereas G′′ showed an increasing trend, implying that the gel showed signs of melting.

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