. 2018 Jan 13;10(1):67. doi: 10.3390/polym10010067

Table 4.

Parameters of power model applied to describe mechanical spectra obtained for emulsions stabilized by 50% maltodextrin solutions.

Type of Maltodextrin	K′	n′	R²	K″	n″	R²
	DE 6
M E1412	5026.13 ^d ± 99.53	0.08 ^e ± 0.01	0.9938	319.94 ^e ± 11.60	0.28 ^f ± 0.03	0.9783
M E1414	134.93 ^b ± 2.51	0.53 ^c ± 0.01	0.9402	138.29 ^c ± 0.47	0.59 ^{a, b, c} ± 0.01	0.9751
M E1420	16.01 ^a ± 2.66	0.62 ^d ± 0.10	0.9932	25.98 ^b ± 1.92	0.63 ^b ± 0.07	0.9970
M E1422	603.14 ^c ± 19.50	0.30 ^a ± 0.02	0.9882	197.37 ^d ± 10.33	0.42 ^d ± 0.04	0.9889
	DE 11
M E1412	3.78 ^e ± 0.12	0.38 ^{a, b} ± 0.01	0.9794	3.75 ^a ± 0.24	0.47 ^d ± 0.01	0.9925
M E1414	2.63 ^d ± 0.28	0.53 ^c ± 0.03	0.9759	5.82 ^a ± 0.48	0.18 ^e ± 0.02	0.9811
M E1420	2.28 ^c ± 0.09	0.34 ^a ± 0.01	0.9293	2.06 ^a ± 0.04	0.61 ^{a, b} ± 0.01	0.9735
M E1422	1.04 ^b ± 0.01	0.43 ^b ± 0.01	0.9889	2.44 ^a ± 0.09	0.54 ^c ± 0.01	0.9819
	DE 16
M E1412	1.76 ^c ± 0.56	0.44 ^b ± 0.01	0.9869	1.51 ^a ± 0.05	0.57 ^{a, c} ± 0.01	0.9947
M E1414	0.54 ^{a, b} ± 0.04	0.60 ^{c, d} ± 0.02	0.9723	1.36 ^a ± 0.15	0.98 ^h ± 0.02	0.9875
M E1420	0.73 ^b ± 0.10	0.62 ^d ± 0.01	0.9921	0.77 ^a ± 0.08	0.62 ^{a, b} ± 0.02	0.9872
M E1422	0.52 ^{a, b} ± 0.02	0.36 ^{a, b} ± 0.00	0.9983	0.63 ^a ± 0.01	0.71 ^g ± 0.02	0.9980
Two-Factor ANOVA—p
factor 1	<0.001	<0.001		<0.001	<0.001
factor 2	<0.001	<0.001		<0.001	<0.001
factor 1 x factor 2	<0.001	<0.001		<0.001	<0.001

Mean values ± standard deviation in column marked with the same superscript do not differ significantly at significance level of 0.05. Factor 1—type of maltodextrin in the emulsions system, Factor 2—dextrose equivalent DE, Factor 1 × factor 2—interactions between maltodextrin type and dextrose equivalent.