01127nam a2200241Ia 4500 IA_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 (W1 220117s xx 000 0 und d 180695 Disponible en PDF 1 ej. imp. ; 1 ej. CD Emulsifying properties 150460 Emulsiones Propiedades de gelificación 150461 Emulsions Gelling properties 150462 Gelation 150463 Gelificación 150464 Propiedades emulsionantes 150465 Lobato Calleros, Consuelo Silvia Olivia, asesor 163656 Ramírez Santiago, César 94265 Sandoval Castilla, Ofelia, dir. 150466 TESIS A48 2016 180695 180695