Role of Polysaccharides in Complex Mixtures with Soy Protein Hydrolysate on Foaming Properties Studied by Response Surface Methodology

Table 1

Experimental matrix: real and coded (in brackets) values for the studied variables.

EP	HSP (wt/wt)	E4M (wt/wt)	𝜅C (wt/wt)
1	6 (0)	1 (0)	1 (0)
2	6 (0)	1.8 (1)	1 (0)
3	6 (0)	0.2 (−1)	1 (0)
4	10 (0.866)	1. 4 (0.5)	1 (0)
5	2 (−0.866)	0.6 (−0.5)	1 (0)
6	2 (−0.866)	1.4 (0.5)	1 (0)
7	10 (0.866)	0.6 (−0.5)	1 (0)
8	7.33 (0.283)	1.4 (0.5)	1.8 (0.8165)
9	4.67 (−0.283)	0.6 (−0.5)	0.2 (−0.8165)
10	4.67 (−0.283)	1.4 (0.5)	0.2 (−0.8165)
11	8.67 (0.567)	1 (0)	0.2 (−0.8165)
12	7.33 (0.283)	0.6 (−0.5)	1.8 (0.8165)
13	3.33 (−0.567)	1 (0)	1.8 (0.8165)
14	6 (0)	1 (0)	1 (0)
15	6 (0)	1 (0)	1 (0)

EP: experimental point; HSP: hydrolyzed soy protein (4% DH), E4M: hydroxypropyl methylcellulose; 𝜅C: kappa carrageenan.