Lobato Calleros, Consuelo Silvia Olivia Santos Moreno, Armando, asesor Vernon Carter, Eduardo Jaime, asesor text drama monographic d

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Disponible en PDF 2 ej. CD Carboximetilcelulosa Carboxymethylcellulose Dairy protein Emulsiones Características físicas Emulsions Physical characteristics Fenómeno interfacial Interface phenomena Propiedades rheológicas Proteína láctea Rheological properties 185804 220117 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.