scholarly journals Improvement of the Bread-making Properties of Stored or Dry-heated Rice Flour with Sucrose Fatty Acid Ester

2017 ◽  
Vol 23 (2) ◽  
pp. 291-295 ◽  
Author(s):  
Yuki Ushijima ◽  
Mariko Nakagawa ◽  
Aya Tabara ◽  
Kotaro Matsunaga ◽  
Masaharu Seguchi
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Ester ◽  
Acid Ester ◽  
Rice Flour ◽  
Bread Making ◽  
Sucrose Fatty Acid Ester

Enzyme Catalyzed Regioselective Synthesis of Sucrose Fatty Acid Ester Surfactants

1997 ◽  
Vol 16 (9) ◽  
pp. 1319-1325 ◽  
Author(s):  
Tulay Polat ◽  
Hélène G. Bazin ◽  
Robert J. Linhardt
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Ester ◽  
Acid Ester ◽  
Regioselective Synthesis ◽  
Sucrose Fatty Acid Ester

scholarly journals Effect of Alcohols on the Phase Behavior and Emulsification of a Sucrose Fatty Acid Ester/Water/Edible Oil System

2018 ◽  
Vol 67 (2) ◽  
pp. 167-176
Author(s):  
Tsutashi Matsuura ◽  
Akihiro Ogawa ◽  
Yukari Ohara ◽  
Shogo Nishina ◽  
Maho Nakanishi ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Phase Behavior ◽  
Fatty Acid Ester ◽  
Acid Ester ◽  
Edible Oil ◽  
Sucrose Fatty Acid Ester

scholarly journals Effects of Fatty Acid Addition to Oil-in-water Emulsions Stabilized with Sucrose Fatty Acid Ester

2017 ◽  
Vol 67 (3) ◽  
pp. 307-313 ◽  
Author(s):  
Takamasa Watanabe ◽  
Takahiro Kawai ◽  
Yoshimune Nonomura
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Ester ◽  
Acid Ester ◽  
Acid Addition ◽  
Oil In Water ◽  
Sucrose Fatty Acid Ester

A novel reverse worm-like micelle from a lecithin/sucrose fatty acid ester/oil system

2009 ◽  
Vol 287 (9) ◽  
pp. 1099-1105 ◽  
Author(s):  
Kaname Hashizaki ◽  
Hiroyuki Taguchi ◽  
Yoshihiro Saito
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Ester ◽  
Acid Ester ◽  
Sucrose Fatty Acid Ester

Application of sucrose fatty acid ester to reverse micellar extraction of lysozyme

2005 ◽  
Vol 284 (6) ◽  
pp. 677-682 ◽  
Author(s):  
Hidetaka Noritomi ◽  
Hiroshi Kowata ◽  
Naoki Kojima ◽  
Satoru Kato ◽  
Kunio Nagahama
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Ester ◽  
Acid Ester ◽  
Micellar Extraction ◽  
Sucrose Fatty Acid Ester ◽  
Reverse Micellar Extraction ◽  
Reverse Micellar

Effects of soy-to-milk protein ratio and sucrose fatty acid ester addition on the stability of ice cream emulsions

2016 ◽  
Vol 60 ◽  
pp. 425-436 ◽  
Author(s):  
Jinju Cheng ◽  
Jie Cui ◽  
Ying Ma ◽  
Tingsheng Yan ◽  
Lifeng Wang ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Ester ◽  
Acid Ester ◽  
Milk Protein ◽  
Ice Cream ◽  
Protein Ratio ◽  
Sucrose Fatty Acid Ester ◽  
The Stability
Sign in / Sign up

Export Citation Format

Share Document