Table 2. Steady shear rheological properties of dairy cream-based emulsions with different sucrose fatty acid ester (SFAE) concentrations and homogenization pressures.

Pressure (MPa)	Concentration (%)	Apparent viscosity ηa,10[Pa s]	Power law
			n [-]	K[Pa sn]	r2
Control		0.23±0.02a	0.29±0.02a	1.16±0.07a	0.98
10	0.08	0.21±0.01a	0.21±0.01b	1.28±0.01b	0.98
	0.16	0.19±0.01b	0.24±0.01b	1.06±0.05c	0.97
	0.24	0.16±0.00c	0.31±0.02ac	0.78±0.02d	0.98
20	0.08	0.16±0.01c	0.34±0.02cd	0.73±0.01d	0.96
	0.16	0.12±0.01d	0.36±0.04d	0.51±0.04e	0.96
	0.24	0.10±0.02d	0.46±0.03e	0.35±0.04f	0.97

Control is non-homogenized and without SFAE.

Values are the mean±SD of triplicate measurements.

^a-f Mean values in the same column with different letters are significantly different (p<0.05).