Table 2. Flow behaviors of whipping creams stabilized using different levels of MPI/κ-Car EC and MPI/κ-Car MC

	Conc. (%)	Apparent viscosity ηa,50 (Pa s)	Power law
			n (-)	K (Pa sn)	r2
Control	-	0.10±0.01a	0.47±0.04a	0.81±0.22a	0.96
MPI/κ-Car EC	0.1	1.03±0.09b	0.41±0.02a	10.3±1.56b	0.98
	0.2	2.58±0.04c	0.27±0.03b	45.7±4.64c	0.86
MPI/κ-Car MC	0.1	1.02±0.02b	0.42±0.02a	9.90±0.81b	0.99
	0.2	2.21±0.07d	0.29±0.02b	35.7±1.32d	0.98

Values are the means of three measurements±SD.
Mean values in the same column with different letters are significantly different (p<0.05).
Control, no protein/polysaccharide complexes; MPI/κ-Car EC, milk protein isolate/κ-carrageenan electrostatic complexes; MPI/κ-Car MC, milk protein isolate/κ-carrageenan Maillard conjugates.