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Table 2 Linearization of size analysis after powers transforms by the Box-Cox method

From: Creaming behavior prediction of argan oil in water emulsion stabilized by lacto-fermentation: creaming index

	Droplets size at T0	Droplets size at T5	Rate size Variation
Box-Cox for power Transform	Log₁₀	√	√
R² brut	0.96	0.96	0.93
R² adjusted	0.93	0.93	0.88
R² Predicted	0.85	0.8	0.74
Constant	1.34	5.81	5.72
A	0.0087	0.027	− 0.29
B	− 0.065	− 0.73	− 0.96
C	0.026	− 0.15	− 1.6
D	− 0.21	− 1.62	− 0.96
E	− 0.072	− 0.89	− 1.51
AB	− 0.055	− 0.55
AE	0.079	0.33	− 0.9
BC	− 0.067		0.68
BD		0.41
DE			− 0.66
CE	0.031	0.31
DE	0.047		− 0.94

Regression coefficients (R²), and coded factors (varying between + 1 and − 1) of the linearization equation for parameters: A (oil), B (starch), C (protein), D (stirring speed) and E (stirring time)

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ISSN: 1472-6750

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