Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze-Thaw Cycles.

Foods · 2021 · PMC8750440 · PMID 35010168

Europe PMC DOI

hedged sentence

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

extremely significantp < 0.01actually significant

As shown in Table 2 , correlation analysis showed that the surface hydrophobicity was negatively related to EAI and ESI and that this appeared to be extremely significant correlation ( p < 0.01).

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