01516nam a2200289Ia 4500 IA_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 D 220117s xx 000 0 und d 185804 Disponible en PDF 2 ej. CD Carboximetilcelulosa 160282 Carboxymethylcellulose 160283 Dairy protein 158026 Emulsiones Características físicas 160284 Emulsions Physical characteristics 160285 Fenómeno interfacial 160286 Interface phenomena 160287 Propiedades rheológicas 148587 Proteína láctea 158029 Rheological properties 148456 Lobato Calleros, Consuelo Silvia Olivia 151494 Santos Moreno, Armando, asesor 163714 Vernon Carter, Eduardo Jaime, asesor 163734 TESIS H474 2011 185804 185804