. 2022 Mar 2;11(5):734. doi: 10.3390/foods11050734

Table 1.

The Power Law model parameters fitting results of PC-CG and PC-GG gels at various polysaccharide concentrations.

Polysaccharide Concentration (wt.%)	Types of Polysaccharides	G′ = K′ × ω^n′		R ²	G′ = K′ × ω^n″		R ²
Polysaccharide Concentration (wt.%)	Types of Polysaccharides	K′ (Pa/sⁿ)	n′ (Dimensionless)	R ²	K″ (Pa/sⁿ)	n″ (Dimensionless)	R ²
0	-	425.580 ± 13.064 ^Dd	0.142 ± 0.004 ^Aa	1.000	99.126 ± 2.723 ^Dd	0.161 ± 0.009 ^Aa	0.980
0.1	CG	581.754 ± 9.431 ^C	0.140 ± 0.005 ^A	0.998	135.276 ± 3.517 ^C	0.142 ± 0.015 ^AB	0.987
0.2	CG	869.311 ± 27.090 ^B	0.129 ± 0.001 ^B	0.999	182.768 ± 3.149 ^B	0.129 ± 0.010 ^B	0.985
0.4	CG	1483.286 ± 5.796 ^A	0.091 ± 0.001 ^C	0.998	201.776 ± 4.134 ^A	0.119 ± 0.005 ^BC	0.966
0.1	GG	886.015 ± 2.535 ^a	0.144 ± 0.002 ^a	0.999	211.169 ± 1.114 ^a	0.143 ± 0.001 ^b	0.989
0.2	GG	714.298 ± 19.382 ^b	0.140 ± 0.001 ^a	0.999	170.918 ± 6.235 ^b	0.141 ± 0.001 ^b	0.989
0.4	GG	481.074 ± 4.991 ^c	0.143 ± 0.004 ^a	0.999	115.604 ± 1.328 ^c	0.148 ± 0.005 ^b	0.987

Results are presented as mean values ± standard deviation of three replicates. Different upper case letters superscripted indicate significant differences among different additions of CG (p < 0.05). Different lower case letters superscripted indicate significant differences among different additions of GG (p < 0.05).