01309nam a2200253Ia 4500001049600000002005100496008003700547010001100584530002200595583001300617650002700630650002700657650002000684650004600704650004200750650002900792650002600821650003200847650002600879650002900905700004400934700003500978700004201013IA_The droplet size, stability and rheological properties of the EM were significantly affected by the studied preparation factors.Thus, the highest pHi value (4.3), a PWPC:PCMCratio of 2:1, and SE incorporation of WPC and CMC resulted in EM showing the highest values (p 0.05) of elastic and viscous moduli (G' and G'', respectively ), consistency index (K) and pseudoplastic character. EM stability was improved using a pHi of 4.3, a PWPC:PCMCratio of 2:1, and SE incorporation of WPC and CMC.MORFOLOGiA, ESTABILIDAD Y PROPIEDADES REOLOGICAS D220117s    xx            000 0 und d  a185804  aDisponible en PDF  a2 ej. CD  aCarboximetilcelulosa    aCarboxymethylcellulose  aDairy protein    aEmulsionesxCaracterísticas físicas    aEmulsionsxPhysical characteristics    aFenómeno interfacial    aInterface phenomena    aPropiedades rheológicas    aProteína láctea    aRheological properties  1 aLobato Calleros, Consuelo Silvia Olivia  aSantos Moreno, Armando, asesor  aVernon Carter, Eduardo Jaime, asesor