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. 2020 Nov 6;9(11):1616. doi: 10.3390/foods9111616

Table 3.

Rheological properties of filmogenic suspensions.

Sample σo (×103 Pa) η (×103 Pa.s) R2
PQ:C 11.23 ± 1.42 a 2.82 ± 0.15 a 0.997
C:PQ–T 11.51 ± 0.50 a 2.80 ± 0.02 ab 0.995
C:PQ–R 9.96 ± 0.24 a 3.04 ± 0.002 ac 0.998

σo: Elastic limit; η: Apparent viscosity; QP: Quinoa protein; C: Chitosan; T: thyme essential oil, R: rosemary essential oil. Mean values in the same column showing the same lowercase letter are not significantly different (p < 0.01).