. 2023 Nov 29;12(23):4313. doi: 10.3390/foods12234313

Table 1.

T₂ relaxation times and relative peak areas of BSA-SS cold-set gels.

Sample	T₂₁ (ms)	T₂₂ (ms)	T₂₃ (ms)	PT₂₁ (%)	PT₂₂ (%)	PT₂₃ (%)
0	1.82 ± 0.03 ^d	204.94 ± 0.14 ^d	1889.65 ± 1.73 ^d	0.30 ± 0.03 ^a	87.65 ± 0.17 ^a	12.05 ± 0.10 ^a
1.0%	1.58 ± 0.04 ^c	191.21 ± 2.25 ^c	1644.67 ± 9.84 ^c	0.34 ± 0.01 ^a	90.15 ± 0.11 ^b	9.51 ± 0.05 ^b
2.0%	1.28 ± 0.07 ^b	178.34 ± 3.91 ^b	1534.36 ± 11.73 ^b	0.36 ± 0.05 ^a	93.35 ± 0.24 ^c	6.29 ± 0.14 ^c
3.0%	0.79 ± 0.14 ^a	155.25 ± 4.73 ^a	1431.45 ± 6.73 ^a	0.38 ± 0.11 ^a	96.14 ± 0.32 ^d	3.48 ± 0.07 ^d
4.0%	0.85 ± 0.08 ^a	160.79 ± 4.21 ^a	1445.14 ± 5.75 ^a	0.37 ± 0.04 ^a	96.26 ± 0.19 ^d	3.37± 0.07 ^d

Different letters (from “a” to “d”) represent the significance of difference between the samples (p < 0.05).