. 2022 Sep 1;42(5):889–902. doi: 10.5851/kosfa.2022.e42

Table 2. Flow behaviors of whipping creams stabilized using different levels of MPI/κ-Car EC and MPI/κ-Car MC.

	Conc. (%)	Apparent viscosity η_a,50 (Pa s)	Power law
	Conc. (%)	Apparent viscosity η_a,50 (Pa s)	n (-)	K (Pa sⁿ)	r²
Control	-	0.10±0.01^a	0.47±0.04^a	0.81±0.22^a	0.96
MPI/κ-Car EC	0.1	1.03±0.09^b	0.41±0.02^a	10.3±1.56^b	0.98
MPI/κ-Car EC	0.2	2.58±0.04^c	0.27±0.03^b	45.7±4.64^c	0.86
MPI/κ-Car MC	0.1	1.02±0.02^b	0.42±0.02^a	9.90±0.81^b	0.99
MPI/κ-Car MC	0.2	2.21±0.07^d	0.29±0.02^b	35.7±1.32^d	0.98

Values are the means of three measurements±SD.

^a–d

Mean values in the same column with different letters are significantly different (p<0.05).

Control, no protein/polysaccharide complexes; MPI/κ-Car EC, milk protein isolate/κ-carrageenan electrostatic complexes; MPI/κ-Car MC, milk protein isolate/κ-carrageenan Maillard conjugates.