Table 3. Storage modulus (G′), loss modulus (G″), and tan δ values at 6.28 rad s−1 of whipping creams stabilized with different levels of MPI/κ-Car EC and MPI/κ-Car MC
| Conc. (%) | G′ (Pa) | G″ (Pa) | tan δ (-) |
| MPI/κ-Car EC | 0.1 | 51.4±3.19a | 14.1±2.55a | 0.27±0.03a |
| 0.2 | 114±2.31b | 22.3±1.62b | 0.20±0.01b |
| MPI/κ-Car MC | 0.1 | 31.8±2.75c | 8.78±0.77c | 0.28±0.01a |
| 0.2 | 101±3.50d | 20.4±2.09b | 0.20±0.03b |
Values are the means of three measurements±SD.
Mean values in the same column with different letters are significantly different (p<0.05).
MPI/κ-Car EC, milk protein isolate/κ-carrageenan electrostatic complexes; MPI/κ-Car MC, milk protein isolate/κ-carrageenan Maillard conjugates.