Table 2.

The apparent viscosity (η), consistency index (K), and flow behavior index (n) of emulsions stabilized by different modified soybean protein isolates.

	η∞ (mPa·s)	K	n	R2
SPI	0.019 ± 0.001 c	0.055 ± 0.004 d	0.616 ± 0.010 a	0.940 ± 0.003
MSPI	0.015 ± 0.001 c	0.026 ± 0.003 c	0.754 ± 0.004 b	0.912 ± 0.010
SPI-FA (AM)	0.004 ± 0.001 b	0.018 ± 0.002 b	0.768 ± 0.004 c	0.930 ± 0.013
MSPI-FA (AM)	0.003 ± 0.001 a	0.009 ± 0.001 a	0.789 ± 0.004 d	0.960 ± 0.004

^a–d values with different superscript letters in each column are significantly different (p < 0.05).