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. 2020 Jul 24;9(8):997. doi: 10.3390/foods9080997

Table 2.

Herschel–Bulkley viscosity parameters of the mayonnaise samples.

τ0 (Pa) n K (Pa sn)
Control 78.8 b 0.3 b 71.3 a
Mayo + OLE 136.1 a,b 0.5 a,b 21 b
Mayo + Alg/Pec 171.4 a 0.7 a 11.4 c

Values are the median ± SD. The flow parameters are the yield stress τ0 (Pa), consistency index K (Pa sn), and flow index n. Different superscript letters in the same column indicate significant differences (p < 0.05).