01079nam a2200229Ia 4500001031800000002002500318008003700343010001100380530002200391583002600413650003500439650005600474650004400530650002300574650002900597650004000626700006100666700003900727700004500766942001900811999001900830IA_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 properties9150460  aEmulsionesxPropiedades de gelificación  9150461  aEmulsionsxGelling properties  9150462  aGelation  9150463  aGelificación  9150464  aPropiedades emulsionantes  9150465  aLobato Calleros, Consuelo Silvia Olivia, asesor 91636561 aRamírez Santiago, César994265  aSandoval Castilla, Ofelia, dir. 9150466  cTESIS A48 2016  c180695d180695