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. 2021 Aug 25;10(9):1991. doi: 10.3390/foods10091991

Table 1.

Power-law parameters for the SA-WPI, PEC-WPI, SA-PEC-WPI stabilized β-carotene emulsions.

Samples K (Pa sn) n R 2
SA-WPI 0.0373 ± 0.0001 a 0.9764 ± 0.0012 a 0.96
PEC-WPI 0.0121 ± 0.0006 c 0.7511 ± 0.0178 c 0.93
SA-PEC-WPI 0.0189 ± 0.0003 b 0.8895 ± 0.0054 b 0.96

Values are means ± standard deviations of triplicates. Superscripts with different letters in same column indicate significant differences (p ≤ 0.05). SA: sodium alginate; PEC: pectin; WPI: whey protein isolate.