ExLibris header image
SFX Logo
Title: Methods of Preparation Fatty Acid Esters of Sucrose
Source:

Industrial & Engineering Chemistry [0019-7866] Osipow, Lloyd yr:1956


Collapse list of basic services Basic
Full text
Full text available via American Chemical Society Journals
GO
Document delivery
Request document via Library/Bibliothek GO
Users interested in this article also expressed an interest in the following:
1. Earl, Cameron L. "Fatty-Acid-Profiles: a comparison of FAME-GC and Saponification-ESI-MS." The FASEB journal 22.1_MeetingAbstracts (2008): 1039-. Link to SFX for this item
2. Lauridsen, Jens B. "Food emulsifiers: Surface activity, edibility, manufacture, composition, and application." JAOCS, Journal of the American Oil Chemists' Society 53.6 (1976): 400-407. Link to Full Text for this item Link to SFX for this item
3. Matsumoto, M. "Chemotaxonomic characterization of rice seedling blight complex using fatty acid methyl ester (FAME) profiles." Mycoscience 49.6 (2008): 373-378. Link to SFX for this item
4. Hasenhuettl, Gerard L. L. "Overview of food emulsifiers." Springer New York,, 2008. 1-9. Link to SFX for this item
5. Gupta, R K. "Sucrose esters and sucrose ester/glyceride blends as emulsifiers." Journal of the American Oil Chemists' Society 60.4 (1983): 862-869. Link to Full Text for this item Link to SFX for this item
6. Charman W N, William N. "Effect of food and a monoglyceride emulsion formulation on danazol bioavailability." The Journal of clinical pharmacology 33.4 (1993): 381-386. Link to SFX for this item
7. Granger, C. "Influence of Formulation on the Thermal Behavior of Ice Cream Mix and Ice Cream." The journal of the American Oil Chemists' Society 82.6 (2005): 427-431. Link to Full Text for this item Link to SFX for this item
8. Stampfli, L. "Emulsifiers in bread making." Food chemistry 52.4 (1995): 353-360. Link to Full Text for this item Link to SFX for this item
9. Zeeb, B. "Retention and release of oil-in-water emulsions from filled hydrogel beads composed of calcium alginate: impact of emulsifier type and pH." Soft matter 11.11 (2015): 2228-2236. Link to Full Text for this item Link to SFX for this item
10. Terauchi, M. "Food Emulsifiers and their Applications." 日本化粧品技術者会誌 29.1 (1995): 3-11. Link to SFX for this item
11. Oldfield, D.J. J. "The effect of preheat treatment and other process parameters on the coffee stability of instant whole milk powder." International dairy journal 10.9 (2000): 659-667. Link to Full Text for this item Link to SFX for this item
12. Gupta, R. "Analysis of sucrose mono- And diesters prepared from triglycerides containing C12 @#@ C18 Fatty Acids." Journal of the American Oil Chemists' Society 60.11 (1983): 1908-1913. Link to Full Text for this item Link to SFX for this item
13. Bates, T R. "Bioavailability of micronized griseofulvin from corn oil‐in‐water emulsion, aqueous suspension, and commercial tablet dosage forms in humans." Journal of pharmaceutical sciences 64.5 (1975): 793-797. Link to Full Text for this item Link to SFX for this item
14. Vial, C. "Continuous manufacturing of a light-textured foamed fresh cheese by dispersion of a gas phase. II. Influence of formulation." Journal of food engineering 77.1 (2006): 14-26. Link to SFX for this item
15. Larsen, A. "Lipid-based Formulations for Danazol Containing a Digestible Surfactant, Labrafil M2125CS: In Vivo Bioavailability and Dynamic In Vitro Lipolysis." Pharmaceutical research 25.12 (2008): 2769-2777. Link to Full Text for this item Link to SFX for this item
16. KROG, N. "FUNCTIONS OF EMULSIFIERS IN FOOD SYSTEMS." JAOCS, Journal of the American Oil Chemists' Society 54.3 (1977): 124-131. Link to Full Text for this item Link to SFX for this item
17. BAZMI, A. "IMPACT OF CRYSTALLINE MILK FAT ON RHEOLOGICAL PROPERTIES OF ICE CREAM MIX EMULSIONS DURING AGING TIME AT 4C." Journal of texture studies 39.4 (2008): 309-325. Link to Full Text for this item Link to SFX for this item
18. Relkin, P. "Thermal behavior of fat droplets as related to adsorbed milk proteins in complex food emulsions. A DSC study." JAOCS, Journal of the American Oil Chemists' Society 80.8 (2003): 741-746. Link to Full Text for this item Link to SFX for this item
19. ROGERS, DE. "EFFECT OF NATIVE LIPIDS, SHORTENING, AND BREAD MOISTURE ON BREAD FIRMING." Cereal chemistry 65.5 (1988): 398-401. Link to SFX for this item
20. Rao, VK. "Rheological Characterisation of Long-and Short-Mixing Flours Based on Stress–Relaxation." Journal of cereal science 31.2 (2000): 159-171. Link to Full Text for this item Link to SFX for this item
View More...
View Less...
Select All Clear All

Expand list of advanced services Advanced