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Table 7

Pearson correlation coefficients of variables pairwise. OOD: onset of destabilization, CI: creaming index, D43: De Brouckere diameter, D32: Sauter diameter, M: mean diameter, OD: oil droplets, WD: water droplets in oil drops, APG: % of alkylpolyglucoside, Casein: % of Casein, Tot_S: Total % of surfactants, Temp:.temperature.

APG Casein CI D32_OD D32_WD D43_OD D43_WD M_OD M_WD OOD Temp. Tot_S
APG 1.00 -0.10 -0.76 -0.42 -0.20 -0.08 -0.19 -0.48 -0.27 0.50 -0.12 0.67
Casein -0.10 1.00 -0.07 0.45 -0.39 0.48 -0.38 0.02 -0.48 0.40 -0.12 0.67
Id -0.76 -0.07 1.00 0.46 0.11 0.16 0.10 0.36 0.19 -0.70 0.07 -0.62
D32_OD -0.42 0.45 0.46 1.00 -0.05 0.89 -0.06 0.35 0.03 -0.19 0.17 0.03
D32_WD -0.20 -0.39 0.11 -0.05 1.00 -0.20 1.00 0.53 0.94 -0.52 0.64 -0.44
D43_OD -0.08 0.48 0.16 0.89 -0.20 1.00 -0.21 0.10 -0.10 0.01 0.00 0.29
D43_WD -0.19 -0.38 0.10 -0.06 1.00 -0.21 1.00 0.54 0.93 -0.52 0.65 -0.42
M_OD -0.48 0.02 0.36 0.35 0.53 0.10 0.54 1.00 0.45 -0.61 0.46 -0.34
M_WD -0.27 -0.48 0.19 0.03 0.94 -0.10 0.93 0.45 1.00 -0.54 0.56 -0.56
OOD 0.50 0.40 -0.70 -0.19 -0.52 0.01 -0.52 -0.61 -0.54 1.00 -0.36 0.67
Temp. -0.12 -0.12 0.07 0.17 0.64 0.00 0.65 0.46 0.56 -0.36 1.00 -0.18
Tot_S 0.67 0.67 -0.62 0.03 -0.44 0.29 -0.42 -0.34 -0.56 0.67 -0.18 1.00

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