Sodium Stearoyl Lactylate

 
National Institutes of Health

Topic mentions per year

Topic mentions per year

1998-2016
02419982016

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2013
2013
Crisp bread, as a new type of bread, had a stronger hardness, fracturability and a finer texture compared with the tradition hard… (More)
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2013
2013
The impact of differences in dough transient gluten network on gluten cross-linking during baking is insufficiently understood… (More)
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2013
2013
The influence of several nonionic surfactants (Tween-20, Tween-40, Tween-60, Span-20, Span-60, or Span-80) and anionic… (More)
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2012
2012
The components of commercial sodium stearoyl lactylate (SSL), purchased in Japan, were determined and identified using thin layer… (More)
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2011
2011
Different amounts of sodium stearoyl lactylate (SSL) (X(1)) and azodicarbonamide (ADA) (X(2)) were analyzed to measure their… (More)
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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… (More)
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2009
2009
Virgin coconut oil (VCO)-in-water, nano-emulsion in the form of cream stabilized by Emulium Kappa as an emulsifier, was prepared… (More)
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2008
2008
Phytosterols play a major role in functional foods. Their ability to reduce serum cholesterol in humans has been widely proven… (More)
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2005
2005
Cereal Chem. 71(6):582-587 Commercial corn starches containing 0-70% amylose were extruded formation of complexes between amylose… (More)
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2005
2005
Cereal Chem. 66(3):224-227 A reconstituted whole wheat bread (containing 16.3% bran plus 12.7% was included in the baking process… (More)
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