. 2017 Dec;55(4):454–463. doi: 10.17113/ftb.55.04.17.5248

Table 3. Mean values and statistical analysis of elastic modulus (G’), viscous modulus (G”), complex viscosity (η*) and damping factor (tan δ) of non-defatted (ND), defatted (D) and diafiltered (DF) LWPC thermal gels as a function of pH and protein mass fraction.

pH	Gel type	w(protein)/%	G’/Pa	G’’/Pa	η*/Pa	tan δ
4	ND	5	9.379^c	1.722^c	1.402^b	0.184^a
	ND	7	16.988^def	2.987^ef	2.532^cd	0.177^a
	D	5	19.056^ef	3.181^f	2.836^d	0.169^a
	D	7	14.474^d	2.565^de	2.160^c	0.177^a
	DF	5	15.318^de	2.321^d	1.784^bc	0.194^a
	DF	7	20.697^ef	3.465^f	3.080^d	0.168^a
7	ND	5	41.2^a	13.4^a	6.4^a	0.345^a
	ND	7	2.999^a	492^ab	446^a	0.177^a
	D	5	3.519^ab	633^b	524^a	0,179^a
	D	7	7.451^bc	1.284^c	1.434^b	0.172^a
	DF	5	0.11^a	0.21^a	0.03^a	2.006^b
	DF	7	2.341^a	415^ab	349^a	0.175^a

Products with the same letter in the same column do not differ significantly (p>0.05). Letters ordered from lower (a) to higher (f) are mean values for each parameter. LWPC=liquid whey protein concentrate