Table 1. Factors and levels in the response surface design
Levels
WPC (g/L)
Pullulan (g/L)
Trehalose (g/L)
Sodium glutamate (g/L)
A
B
C
D
−1
20
10
5
30
0
30
20
51
40
1
40
30
25
50
WPC, whey protein concentrate.