Výsledky vyhledávání - "Sodium stearoyl lactylate"

Akademický článek

Impact of supplement of Qingke flours on physiochemical properties, sensory and in vitro starch digestibility of wheat bread and its enhancement by bread quality improvers

Autor: Shang Lin, Bingyu Huang, Shuxiang Liu, Yaowen Liu, Qing Zhang, Wen Qin

Publikováno v: Food Chemistry: X, Vol 19, Iss , Pp 100855- (2023)

The aim is to upgrade the formulation to produce wheat bread with lower starch digestibility by supplemented with Qingke flour. Physiochemical properties of multi-scale Qingke flours were examined to select the most satisfied Qingke flour for breadma

Externí odkaz: https://doaj.org/article/c7a8fa1a0bad4898965aa6c7e973fe56

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Akademický článek

Effect of sodium stearoyl-2-lactylate supplementation on lactation performance, blood-biochemical profile, and economic efficacy of mid-lactation Holstein cows

Autor: Eun Tae Kim, Sang Suk Lee, Ji Hoon Lee, Jin Suk Jeong, Shin Ja Lee, Joon Jeong, Jong Kook Park, Beom Young Park, Sang Bum Kim, Ha Yeon Jeong, Kwang Seok Ki, Chang Weon Choi, Chang Hyun Kim, Jin Wook Kim, Sung Sill Lee

Publikováno v: Asian-Australasian Journal of Animal Sciences, Vol 31, Iss 9, Pp 1458-1463 (2018)

Objective This study was done to evaluate the effect of sodium stearoyl-2-lactylate (SSL) supplementation in a total mixed ration (TMR) on the lactation performance, blood parameters, and economic efficacy of mid-lactation Holstein cows. Methods Twen

Externí odkaz: https://doaj.org/article/7007a3672d384f75a577965560403d94

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Akademický článek

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Akademický článek

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Tailored rigidity of W/O Pickering emulsions using diacylglycerol-based surface-active solid lipid nanoparticles

Autor: Yong Wang, Wan Jun Lee, Guoyan Li, Chin Ping Tan, Oi Ming Lai, Chaoying Qiu

Publikováno v: Food & Function. 12:11732-11746

Pickering water-in-oil (W/O) emulsions were fabricated by using medium-long chain diacylglycerol (MLCD)-based solid lipid nanoparticles (SLNs) and the connection between the characteristics of the SLNs and the colloidal stability of the emulsions was

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31f28650abb137313dc664170695fa6d
https://doi.org/10.1039/d1fo01883c

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Akademický článek

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Effect of sodium stearoyl-2-lactylate supplementation on lactation performance, blood-biochemical profile, and economic efficacy of mid-lactation Holstein cows

Autor: Kwang Seok Ki, Jin Suk Jeong, Shin Ja Lee, Jin Wook Kim, Eun Tae Kim, Sung Sill Lee, Ji Hoon Lee, Joon Jeong, Jong Kook Park, Sang-Suk Lee, Chang-Hyun Kim, Ha Yeon Jeong, Beom Young Park, Sang Bum Kim, Chang Weon Choi

Publikováno v: Asian-Australasian Journal of Animal Sciences, Vol 31, Iss 9, Pp 1458-1463 (2018)
Asian-Australasian Journal of Animal Sciences

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2e007638d56f18d4a898cc07cb5bcad
https://doi.org/10.5713/ajas.18.0367

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Modifying the internal structures of steamed rice cakes by emulsifiers for promoted textural and sensory properties

Autor: Xing Zhou, Tao Wang, Hao Zhang, Wei Feng, Ren Wang

Publikováno v: Food chemistry. 354

Steamed rice cakes (SRCs) are traditional Chinese snacks with a wide territorial acceptability. However, traditional cuisine is challenged by insufficient expansion of the spongy network favoring tasting experience. In this study, the effects of diff

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ec9101e589abae59de8bc80c99714a5
https://pubmed.ncbi.nlm.nih.gov/33744661

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Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies

Autor: K. Ashwath Kumar, M. L. Sudha

Publikováno v: J Food Sci Technol

Fat and sugar are responsible for the structure of cookies but make them nutritionally inferior. Therefore, in the present study, cookies with improved nutrition using whole wheat flour (WWF) and incorporation of multigrain mix (MM-oats, peas and fen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fc367a67b07afaf660a1a21c1dfc10d
https://pubmed.ncbi.nlm.nih.gov/34194098

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