. 2024 Apr 17;13(8):1225. doi: 10.3390/foods13081225

Table 2.

Flow parameters of plant-based creams measured at 25 °C in the shear rate range of (0.1–100) s⁻¹ and fitted by the rheological models of Herschel–Bulkley and Ostwald–de Waele.

Sample	Herschel–Bulkley Model				Ostwald–de Waele Model
	τ₀ (Pa)	k (Pa·sⁿ)	n	R ²	k (Pa·sⁿ)	n	R ²
MS	0.91 ± 0.04 ^ad	0.26 ± 0.02 ^a	0.75 ± 0.03 ^a	0.9948	1.30 ± 0.05 ^a	0.34 ± 0.01 ^a	0.9521
MSE	0.29 ± 0.01 ^a	0.57 ± 0.03 ^a	0.59 ± 0.02 ^b	0.9990	0.98 ± 0.03 ^a	0.43 ± 0.02 ^b	0.9802
KS	34.65 ± 1.68 ^b	1.71 ± 0.07 ^a	0.72 ± 0.02 ^ac	0.9553	2.08 ± 0.08 ^a	0.69 ± 0.03 ^c	0.9538
KSE	0.00 ± 0.00 ^a	47.39 ± 1.56 ^b	0.24 ± 0.01 ^d	0.9991	18.25 ± 0.57 ^b	0.45 ± 0.01 ^b	0.9858
OS	0.00 ± 0.00 ^a	204.90 ± 6.04 ^c	0.20 ± 0.01 ^d	0.9742	89.92 ± 2.14 ^c	0.35 ± 0.01 ^a	0.9915
OSE	6.77 ± 0.29 ^c	2.04 ± 0.08 ^a	0.67 ± 0.03 ^c	0.9992	9.95 ± 0.40 ^d	0.28 ± 0.01 ^d	0.9552
OKS	2.26 ± 0.11 ^d	15.41 ± 0.59 ^d	0.51 ± 0.02 ^e	1.0	18.20 ± 0.61 ^b	0.47 ± 0.02 ^be	0.9995
OKSE	0.00 ± 0.00 ^a	11.37 ± 0.41 ^d	0.45 ± 0.01 ^e	1.0	9.17 ± 0.34 ^d	0.51 ± 0.02 ^ef	0.9983
RSL	5.64 ± 0.25 ^c	10.21 ± 0.23 ^d	0.66 ± 0.03 ^bc	0.9974	16.34 ± 0.55 ^b	0.54 ± 0.02 ^f	0.9800

τ₀—yield stress; k—consistency coefficient; n—flow behaviour index; R²—correlation coefficient. Results are presented as arithmetic mean ± standard deviation of three measurements. Mean values within a column followed by different superscript letters are significantly different (Tukey’s test, p ˂ 0.05).