Exploration of Foods and Foodomics

From: Development of soy whey fortified orange juice beverages: their physicochemical, rheological, antioxidant, and sensory properties

Table 2

Power law modeling parameters of shear stress and shear rate relationship of control and soy whey-treated beverages

Sample id	Parameter
Sample id	K (Pa∙Sⁿ)	n	r²
A	0.0534 ± 0.14^e	0.1948 ± 0.04^a	0.9815 ± 0.23^c
B	0.0405 ± 0.21^d	0.2371 ± 0.13^b	0.9914 ± 0.06^d
C	0.0266 ± 0.03^c	0.3126 ± 0.05^c	0.9987 ± 0.22^e
D	0.0068 ± 0.10^b	0.6269 ± 0.21^d	0.9492 ± 0.05^a
E	0.0041 ± 0.15^a	0.8214 ± 0.02^e	0.9654 ± 0.03^b

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The data is presented as mean ± standard deviation (n = 3). For every parameter, the data with small letters as superscripts are significantly different (P < 0.05). A: 0 mL soy whey, 100 mL orange juice); B: 20 mL soy whey, 80 mL orange juice; C: 30 mL soy whey, 70 mL orange juice; D: 40 mL soy whey, 60 mL orange juice; E: 50 mL soy whey, 50 mL orange juice; K: consistency coefficient; n: flow index; r²: correlation coefficient