sodium stearoyl lactylate, 25383-99-7

Articles:

Google Patents:	Enzymatic dough conditioner and flavor improver for bakery products
PubMed:	Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.).
PubMed:	Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review.
PubMed:	Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation.
PubMed:	Dispersion behavior and aqueous foams in mixtures of a vesicle-forming surfactant and edible nanoparticles.
PubMed:	Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology.
PubMed:	Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits.
PubMed:	Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality.
PubMed:	Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.
PubMed:	Influence of emulsifier structure on lipid bioaccessibility in oil-water nanoemulsions.
PubMed:	Oil cakes - a by-product of agriculture industry as a fortificant in bakery products.
PubMed:	Combined impact of Bacillus stearothermophilus maltogenic alpha-amylase and surfactants on starch pasting and gelation properties.
PubMed:	Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread.
PubMed:	[LC-MS analysis of commercial sodium stearoyl lactylate components].
PubMed:	Engineering interfacial properties by anionic surfactant-chitosan complexes to improve stability of oil-in-water emulsions.
PubMed:	Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study.
PubMed:	Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour.
PubMed:	Effects of gluten and emulsifier on some properties of erişte prepared with legume flours.
PubMed:	A one-year oral toxicity study of sodium stearoyl lactylate (SSL) in rats.
PubMed:	Molecular structure and baking performance of individual glycolipid classes from lecithins.
PubMed:	Formulation and stability of whitening VCO-in-water nano-cream.
PubMed:	Stability and rheological behavior of concentrated monodisperse food emulsifier coated microbubble suspensions.
PubMed:	Influence of the dissolution rate on the collapse and shedding behavior of monostearin/monopalmitin-rich coated microbubbles.
PubMed:	Baking performance of synthetic glycolipids in comparison to commercial surfactants.
PubMed:	Phytosterol effects on milk and yogurt microflora.
PubMed:	Interfacial and stability study of microbubbles coated with a monostearin/monopalmitin-rich food emulsifier and PEG40 stearate.
PubMed:	Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems.
PubMed:	Allergic contact dermatitis from sodium stearoyl lactylate, an emulsifier commonly used in food products.
PubMed:	Effect of surfactant gels on dough rheological characteristics and quality of bread.
PubMed:	Complex formation in aqueous medium of partially hydrolysed oat cereal proteins with sodium stearoyl-2 lactylate (SSL) lipid surfactant and implications for bile acids activity.
PubMed:	Effect of raw wheat germ addition on the physical texture and objective color of a designer food (pan bread).
PubMed:	Effect of storage temperatures and ingredients on growth of Bacillus cereus in coffee creamers.
PubMed:	[Enrichment of bread with soy flour].