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Sodium Stearoyl Lactylate

 
National Institutes of Health

Papers overview

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2019
2019
Sodium stearoyl lactylate (SSL) was used as a gelling agent to structure oleogels at concentrations of 7%, 9%, 11%, and 13% (w/w… Expand
2013
2013
The impact of differences in dough transient gluten network on gluten cross-linking during baking is insufficiently understood… Expand
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2012
2012
Abstract Emulsifiers and enzymes are used as anti-staling agents in bakery products, providing increased shelf life, which is… Expand
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2011
2011
Extrusion-cooked instant rice was prepared by optimizing the formulation with emulsifiers, glycerol monostearate (GMS), soybean… Expand
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2011
2011
Different amounts of sodium stearoyl lactylate (SSL) (X1) and azodicarbonamide (ADA) (X2) were analyzed to measure their effect… Expand
2010
2010
The toxicity of sodium stearoyl lactylate (SSL) was examined in Wistar rats fed diets containing 0, 1.25, 2.5, and 5% SSL for one… Expand
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2007
2007
The emulsion capacity and stability of a new emulsifier containing sodium stearoyl lactylate plus iota carrageenan (SSL/iC) in… Expand
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Highly Cited
2001
Highly Cited
2001
ABSTRACT A new method for measuring dough densities is presented, based on weighing small dough samples in air and immersed in… Expand
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1990
1990
Le but est d'etudier le mecanisme implique dans le developpement de la viscosite dans les farines de pois 
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1989
1989
Cereal Chem. 66(3):224-227 A reconstituted whole wheat bread (containing 16.3% bran plus 12.7% was included in the baking process… Expand
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