Table 3. Average apparent viscosities and power law model parameters of stable cheese emulsions

Samples	MWP based on DM (%)	Apparent Viscosity (Pa·s)	K (Pa·sn)	n	r2	RMSE	χ2
FF 25	-	0.138	0.55	0.75	0.999	0.38	0.16
RF 25	-	1.928	31.02	0.48	0.998	4.17	20.58
	5	1.178	31.62	0.40	0.992	2.55	7.82
	10	1.086	27.98	0.41	0.999	1.76	3.15
	15	0.788	12.71	0.50	0.999	1.67	3.30
	20	0.842	13.67	0.50	0.999	2.19	5.45
RF 20	-	0.405	1.25	0.75	0.996	2.09	5.03
	5	0.257	0.64	0.78	0.996	0.40	0.18
	10	0.187	0.50	0.80	0.997	0.94	0.95
	15	0.134	0.46	0.82	0.999	0.05	0.02
	20	0.086	0.12	0.91	0.998	0.49	0.26

K, consistency index; n, flow behavior index; r², coefficient of determination; χ², chi-square.
MWP, microparticulated whey protein; FF 25, full-fat cheese emulsion with 25% DM; RF 25, reduced-fat cheese emulsion with 25% DM; RF 20, reduced-fat cheese emulsion with 20% DM.