00946nam a2200205Ia 4500001031800000002002500318008003700343010001100380530002200391583002600413650002700439650004800466650003600514650001500550650002100565650003200586700005300618700003200671700003700703IA_The gelled multiple emulsions, in which the concentration of calcium ions was increased, showed the highest values for hardness, fracturability, chewability, elasticity, and water holding capacity, while at lower concentrations of calcium ions they had greater cohesiveness and increased oil release after heating.EMULSIONES MULTIPLES (W1220117s    xx            000 0 und d  a180695  aDisponible en PDF  a1 ej. imp. ; 1 ej. CD  aEmulsifying properties  aEmulsionesxPropiedades de gelificación    aEmulsionsxGelling properties    aGelation    aGelificación    aPropiedades emulsionantes    aLobato Calleros, Consuelo Silvia Olivia, asesor 1 aRamírez Santiago, César  aSandoval Castilla, Ofelia, dir.