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Table 1 Hysteresis area, structural strength (G′LVE), G′′LVE, loss-tangent (tan δLVE) in the LVE region, and yield stress and strain of the cream as a function of fat and hydrocolloid content

From: Rheological, textural and structural properties of dairy cream as affected by some natural stabilizers

Fat-hydrocolloid (%)

Hysteresis area (Pa)

G′LVE (Pa)

G′′LVE (Pa)

tan δ ( − )

γy (%)

τy (Pa)

25–5 WPC

384 ± 65j

5083 ± 90 g

654 ± 75 h

0.64 ± 0.02c

0.76 ± 0.01c

7084 ± 94f

25–10 WPC

397 ± 34j

8026 ± 85e

764 ± 52 h

0.72 ± 0.02b

0.74 ± 0.01c

8214 ± 62f

30–5 WPC

446 ± 54i

7345 ± 64e

945 ± 66 g

0.73 ± 0.02b

0.63 ± 0.01d

40,974 ± 66c

30–10 WPC

474 ± 89 h

9234 ± 86e

1420 ± 56f

0.86 ± 0.01a

0.60 ± 0.01d

45,365 ± 82c

35–5 WPC

465 ± 75 h

7776 ± 72e

2567 ± 89e

0.53 ± 0.01d

0.51 ± 0.02e

58,761 ± 57b

35–10 WPC

504 ± 67 g

10,390 ± 84d

3563 ± 93d

0.89 ± 0.01a

0.57 ± 0.02e

63,785 ± 87b

25–0.1 BSG

2270 ± 74d

7854 ± 90e

2154 ± 52e

0.32 ± 0.01e

0.84 ± 0.03b

2764 ± 93c

25–0.3 BSG

2765 ± 88c

11,548 ± 85d

4097 ± 69d

0.36 ± 0.01e

0.92 ± 0.01c

2815 ± 58c

30–0.1 BSG

2648 ± 57d

32,200 ± 65c

5278 ± 47c

0.28 ± 0.01f

0.90 ± 0.02a

27,608 ± 74e

30–0.3 BSG

3654 ± 73b

34,580 ± 55c

5846 ± 35b

0.29 ± 0.01f

0.94 ± 0.04a

24,212 ± 57e

35–0.1 BSG

2850 ± 44d

24,200 ± 33d

4268 ± 38d

0.29 ± 0.01f

0.67 ± 0.01d

61,570 ± 66a

35–0.3 BSG

3800 ± 80a

26,700 ± 62d

5584 ± 54c

0.30 ± 0.01f

0.63 ± 0.03d

70,255 ± 47a

35–0.1 CGN

579 ± 32f

46,725 ± 90a

11,225 ± 50a

0.33 ± 0.01e

0.92 ± 0.01a

29,450 ± 78d

35–0.3 CGN

648 ± 93e

47,025 ± 65a

10,890 ± 39a

0.34 ± 0.01e

0.93 ± 0.01a

29,840 ± 96d

  1. *The statistical significant difference is shown in alphabetical order and significant difference among the samples (P < 0.05) were made by Duncan’s test