Skip to main content
. 2021 May 9;10(5):1027. doi: 10.3390/foods10051027

Table 2.

Effects of NaCl concentration on the steady shear parameter of filled hydrogels.

NaCl
(mM)
Zero-Shear Viscosity
(η0)
Time Constant
(λ)
Dimensionless Exponent
(m)
Correlation Coefficient
(R2)
0 0.4939 ± 0.0011 D 0.0758 ± 0.0012 D 0.7427 ± 0.0021 B 0.9888
100 0.5367 ± 0.0037 C 0.0957 ± 0.0002 B 0.7069 ± 0.0018 D 0.9713
200 0.6418 ± 0.0012A 0.1040 ± 0.0017 A 0.7056 ± 0.0022 D 0.9993
300 0.5673 ± 0.0151 B 0.1010 ± 0.0015 A 0.6898 ± 0.0041 E 0.9834
400 0.5290 ± 0.0110 C 0.0897 ± 0.0021 C 0.7334 ± 0.0029 C 0.9786
500 0.4653 ± 0.0102 E 0.0785 ± 0.0009 D 0.7673 ± 0.0011 A 0.9737

Values are given as means ± SD from triplicate determinations; A–E in each column represent statistically significant differences (p < 0.05).