Table 3 Power law model parameters of stable white-brined cheese emulsions

Samples	FF 25	RF 25	RF 20
K	0.512	152.79	1.777
n	0.786	0.333	0.730
R2	0.999	0.998	0.999
RMSE	0.282	1.634	0.431
χ2	0.087	3.337	0.204

FF, full-fat; RF, reduced-fat; K, consistency index (Pa.sn); n, flow behavior index; R², determination coefficient; χ², chi-square.