## 3 Results and Discussions
### Rheological Behavior of Film-Forming Emulsions  
The small-amplitude oscillatory tests revealed that all samples had a specific rheological behavior of the viscous liquid-like structures, with phase shift (\(\delta^{\circ}\)) values of \(>\)45\({}^{\circ}\). Although the elastic modulus (G\({}^{\prime}\)) increased with the surfactant/plasticizer ratio, leading to dominating viscous modulus (G\({}^{\prime\prime}\)) values, no phase shifting could be observed and G\({}^{\prime}\)\(>\) G\({}^{\prime\prime}\) values were maintained over the entire tested strain sweep range. These results were expected given the 2% oil concentration of all tested emulsions. As indicated by [33], emulsions with the volume fraction (\(\Phi\)) of the dispersed droplets lower than 2% are considered diluted systems. Because of the low concentrations, the droplets might not interact with each other, developing no relations that could significantly contribute to the rheological behavior of the diluted emulsions [33]. The amphiphilic structure of the protein favors adsorption, penetration, and re-arrangements at the interface between oil and water [34]. However, it is well known that the thermal treatment above 90 \({}^{\circ}\)C inactivates enzymes, produces protein denaturation and leads to the unfolding of the triple \begin{table}
\begin{tabular}{c c c} \hline
**Sample** & **Conductivity (mS/m)** & **Disintegration Index** \\ \hline Yeast cell suspension & 0.40 \(\pm\) 0.14 \({}^{\text{b}}\) & \\ Yeast cell suspension after & & 0.84 \(\pm\) 0.02 \\ sonication treatment & 1.63 \(\pm\) 0.17 \({}^{\text{a}}\) & \\ Yeast cell suspension after sonication and thermal treatment & 1.87 \(\pm\) 0.12 \({}^{\text{a}}\) & \\ \hline \end{tabular} The values are the mean of duplicate analyses. Different letters indicate significant differences (\(p<\) 0.05) between samples determined by ANOVA and [PERSON]’s post hoc test.  
\end{table} 
Table 1: Conductivity and disintegration index of yeast cell suspension. helix of \(\beta\)-glucan present in the cell wall [4]. The addition of emulsifiers in the mixture contributes to the stabilization of the low-in-fat \(o/w\) emulsions [35]. All tested emulsions presented a shear-thinning behavior indicating a non-Newtonian behavior (Figure 1). The shear stress increase with the shear rate values in the 0.1-100 s\({}^{-1}\) range was likely accompanied by the alignment of the droplets, resulting in gradual viscosity decrease (Figure 1). Previous studies [33] explained that, at very low shear rate values, the deformation of the droplets in the diluted emulsion is generally negligible, but when the shear rate increases, the high hydrodynamic stress might cause significant deformation of the droplets, which tends to stretch into filamentary shape. Shear-thinning behavior of emulsions was related to both droplet deflocculation on the disperse phase and the non-Newtonian behavior of the continuous phase [35]. Basically, high shear stresses disrupt the flocs created by CLEO and hydrocolloids, decreasing their volume fraction and thus lowering the viscosity. Furthermore, droplets elongation and better orientation with the flow direction, as a consequence of the decrease of the angle between the internal major axis and the flow direction, might explain the non-Newtonian behavior of all samples. Moreover, the contribution of the droplet size and the effects associated to the surface charge of the molecules and droplets to the overall viscosity of the diluted emulsions should not be neglected [36]. In the presence of alcohol, such as glycerol, the size of the droplets in the oil-in-water emulsions is usually very low [36]. The steric and electrostatic interactions between droplets are expected to have a low influence on the rheological behavior of the samples, given the low volume fraction of the dispersed phase, but the interfacial tension between the two immiscible phases of the emulsions most likely significantly influenced the stability of the tested systems [37].