Table 1.

Rheological properties, droplet size, and stability of emulsions prepared with hempseed oil and combination of proteins with maltodextrin.

Origin of Protein	Initial Oil Content (%)	Viscosity (at 206 s−1 [mPa·s])	K [mPa·s] (Consistency Index)	n (Flow Behavior Index)	Droplet Size (µm)	Span	Emulsion Stability (%)
Hemp	10	5.6 ± 0.8 b	9.2 ± 1.3 a	0.91 ± 0.061 c	12.71 ± 1.698 b	0.93 ± 0.001 d	76.95 ± 1.65 c
	20	5.15 ± 0.25 b	17.4 ± 0.8 b	0.85 ± 0.122 d	10.97 ± 1.297 a	0.59 ± 0.115 b	68.22 ± 0.71 a
Rice	10	6.85 ± 0.25 c	68.3 ± 1.1 d	0.55 ± 0.006 a	10.28 ± 0.001 a	0.86 ± 0.002 c	86.61 ± 1.01 d
	20	4.55 ± 0.15 a	28.15 ± 1.05 c	0.76 ± 0.108 b	18.79 ± 0.005 c	0.52 ± 0.005 a	72.30 ± 1.11 b
Pea	10	8.6 ± 0.5 d	11.55 ± 1.45 a	0.94 ± 0.04 d	18.14 ± 0.002 c	0.84 ± 0.003 c	88.15 ± 0.95 d
	20	6.65 ± 0.65 c	9.85 ± 0.55 a	0.86 ± 0.024 c	12.04 ± 3.087 b	0.62 ± 0.058 b	75.75 ± 0.55 c

^a–d—different letters mean significant differences between the samples within the column (p ≤ 0.05).