01476nam a2200277Ia 4500001049600000002005100496008003700547010001100584530002200595583001300617650003500630650003500665650002800700650005400728650005000782650003700832650003400869650004000903650003400943650003700977700005201014700004301066700005001109942002001159999001901179IA_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  9160282  aCarboxymethylcellulose9160283  aDairy protein  9158026  aEmulsionesxCaracterísticas físicas  9160284  aEmulsionsxPhysical characteristics  9160285  aFenómeno interfacial  9160286  aInterface phenomena  9160287  aPropiedades rheológicas  9148587  aProteína láctea  9158029  aRheological properties  91484561 aLobato Calleros, Consuelo Silvia Olivia9151494  aSantos Moreno, Armando, asesor9163714  aVernon Carter, Eduardo Jaime, asesor 9163734  cTESIS H474 2011  c185804d185804