Supplementary 2 Analysis of variance for selected responses representing technological properties of perilla-canola oil (o/w) emulsion according to central composite design
| Source of variation | Degree of freedom | Adjusted sum of squares | Adjusted mean of squares | F-value (p-value) |
| Storage modulus (G’) | Cooking loss | Hardness | Storage modulus (G’) | Cooking loss | Hardness | Storage modulus (G’) | Cooking loss | Hardness |
| Model | 9 | 421.7 | 6.34 | 1.82 | 46.8 | 0.70 | 0.20 | 2.34 (0.10) | 6.42 (<0.01) | 7.19 (<0.01) |
| SPI | 1 | 12.0 | 0.69 | 0.06 | 12.0 | 0.69 | 0.06 | 0.60 (0.46) | 6.26 (0.03) | 2.22 (0.17) |
| CR | 1 | 4.33 | 0.19 | 0.27 | 4.33 | 0.19 | 0.27 | 0.22 (0.65) | 1.78 (0.21) | 9.45 (0.01) |
| IN | 1 | 84.4 | 0.01 | 0.33 | 84.4 | 0.01 | 0.33 | 4.22 (0.07) | 0.13 (0.72) | 11.7 (<0.01) |
| SPI2 | 1 | 21.5 | 1.22 | 0.56 | 21.5 | 1.22 | 0.56 | 1.07 (0.32) | 11.1 (<0.01) | 19.8 (<0.01) |
| CR2 | 1 | 266.4 | 0.06 | 0.12 | 266.4 | 0.06 | 0.12 | 13.3 (<0.01) | 0.57 (0.47) | 4.21 (0.07) |
| IN2 | 1 | 3.33 | 0.74 | 0.31 | 3.33 | 0.74 | 0.31 | 0.17 (0.69) | 6.77 (0.03) | 11.1 (<0.01) |
| SPI.CR | 1 | 1.34 | 1.45 | 0.002 | 1.34 | 1.45 | 0.002 | 0.07 (0.80) | 13.2 (<0.01) | 0.06 (0.81) |
| SPI.IN | 1 | 12.8 | 0.90 | 0.03 | 12.8 | 0.90 | 0.032 | 0.64 (0.44) | 8.25 (0.02) | 1.13 (0.31) |
| CR.IN | 1 | 0.22 | 1.29 | 0.12 | 0.22 | 1.29 | 0.19 | 0.01 (0.92) | 11.7 (<0.01) | 4.19 (0.07) |
| Residual | 10 | 200.27 | 1.10 | 0.28 | 20.02 | 0.11 | 0.03 | | | |
| Lack of fit | 5 | 196.5 | 0.72 | 0.28 | 39.93 | 0.14 | 0.06 | 52.5 (<0.001) | 1.91 (0.25) | 586.7 (<0.001) |
| Pure error | 5 | 3.74 | 0.38 | 0.00 | 0.75 | 0.07 | 0.00 | | | |
| Total | 19 | 621.9 | 7.43 | 2.10 | | | | | | |
G’-adjusted r2 (%)=38.83; Cooking loss-adjusted r2 (%)=71.97; Hardness-adjusted r2 (%)=74.58.
SPI, soy protein isolate; CR, carrageenan; IN, inulin.