Research Article

Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter

Table 3

Power law model parameters for cake batter samples (a) and parameters of the power-law functions describing dependence of storage and loss moduli on angular frequency of cake batter samples (b).
(a)

Samples (pa.sn)

Control0.9670.42182.49
PE0.9320.34664.908

(b)

Samples
bd

Control0.775220.1520.79251.60.243
PE0.81363.190.5340.93120.80.369