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

Chemical and Biological Technologies in Agriculture

Table 3 Effect of fat and stabilizer level on the frequency dependencies of G′ and G′′ by a power law model*

Fat-hydrocolloid (%)	p	R²	q	R²	Slope of η*	R²
25–10 WPC	0.046 ± 0.001^e	0.98	0.019 ± 0.003^f	0.99	− 0.83 ± 0.02^c	0.99
30–5 WPC	0.038 ± 0.003^f	0.99	0.017 ± 0.002^f	0.99	− 0.82 ± 0.03^c	0.99
30–10 WPC	0.037 ± 0.002^f	0.99	0.025 ± 0.004^e	0.98	− 0.87 ± 0.01^b	0.99
35–5 WPC	0.047 ± 0.003^e	0.98	0.033 ± 0.002^e	0.99	− 0.84 ± 0.02^c	0.99
35–10 WPC	0.054 ± 0.002^e	0.98	0.027 ± 0.001^e	0.99	− 0.80 ± 0.01^d	0.99
25–0.1 BSG	0.150 ± 0.003^a	0.99	0.221 ± 0.004^b	0.99	− 0.84 ± 0.01^c	0.99
25–0.3 BSG	0.100 ± 0.026^c	0.98	0.190 ± 0.017^d	0.99	− 0.90 ± 0.03^a	0.99
30–0.1 BSG	0.090 ± 0.013^c	0.99	0.186 ± 0.009^d	0.99	− 0.87 ± 0.07^b	0.99
30–0.3 BSG	0.112 ± 0.022^c	0.99	0.210 ± 0.022^c	0.98	− 0.83 ± 0.07^a	0.99
35–0.1 BSG	0.128 ± 0.003^b	0.98	0.233 ± 0.015^a	0.99	− 0.83 ± 0.01^b	0.99
35–0.3 BSG	0.131 ± 0.002^b	0.98	0.212 ± 0.013^c	0.99	− 0.84 ± 0.03^c	0.99
35–0.1 CGN	0.012 ± 0.002^d	0.95	0.075 ± 0.076^e	0.99	− 0.84 ± 0.05^c	0.99
35–0.3 CGN	0.010 ± 0.001^d	0.99	0.190 ± 0.028^d	0.99	− 0.86 ± 0.02^c	0.99