Table 5 Regression coefficients of selected responses representing technological properties of a perilla-canola oil (o/w) emulsion according to central composite design

Model term	Storage modulus (G’)		Cooking loss		Hardness
	Coefficient	p value	Coefficient	p-value	Coefficient	p-value
Constant	1.36	0.47	6.66	<0.001	1.56	<0.001
Linear effect
SPI	0.94	0.46	–0.22	0.03	0.07	0.17
CR	0.56	0.65	–0.12	0.21	0.14	<0.01
IN	2.49	0.07	–0.03	0.72	0.16	<0.01
Quadratic effect
SPI	–1.22	0.32	–0.29	<0.01	0.19	<0.01
CR	4.30	<0.01	–0.07	0.47	–0.09	0.07
IN	0.48	0.69	–0.23	0.03	0.15	<0.01
Interaction effect
SPI.CR	0.41	0.80	0.43	<0.01	–0.01	0.81
SPI.IN	1.27	0.44	–0.34	0.02	0.06	0.31
CR.IN	–0.16	0.92	–0.40	<0.01	0.12	0.07

SPI: soy protein isolate; CR: carrageenan; IN: inulin.