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

Table 3. Storage modulus (G′), loss modulus (G″), and tan δ values at 6.28 rad s⁻¹ of whipping creams stabilized with different levels of MPI/κ-Car EC and MPI/κ-Car MC.

	Conc. (%)	G′ (Pa)	G″ (Pa)	tan δ (-)
MPI/κ-Car EC	0.1	51.4±3.19^a	14.1±2.55^a	0.27±0.03^a
MPI/κ-Car EC	0.2	114±2.31^b	22.3±1.62^b	0.20±0.01^b
MPI/κ-Car MC	0.1	31.8±2.75^c	8.78±0.77^c	0.28±0.01^a
MPI/κ-Car MC	0.2	101±3.50^d	20.4±2.09^b	0.20±0.03^b

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).

MPI/κ-Car EC, milk protein isolate/κ-carrageenan electrostatic complexes; MPI/κ-Car MC, milk protein isolate/κ-carrageenan Maillard conjugates.

Table 3. Storage modulus (G′), loss modulus (G″), and tan δ values at 6.28 rad s−1 of whipping creams stabilized with different levels of MPI/κ-Car EC and MPI/κ-Car MC.