1) sodium stearate
硬脂酸钠
1.
In-situ preparation of hydrophobic CaCO_3 in present of sodium stearate;
硬脂酸钠原位改性碳酸钙的研究
2.
The rutile nano-TiO2 precoated Al2O3 was modified with sodium stearate.
利用硬脂酸钠对表面包覆氧化铝的纳米TiO2进行了有机表面改性。
3.
Methods: The sodium stearate was selected to modify the magnesia powder,and the modified time,the pH value of solution and temperature for the influence of the modified effect were reviewed.
方法采用硬脂酸钠对氧化镁粉体进行表面改性,考察了浓度、温度和溶液pH值对吸附量的影响。
2) Sodium stearate (soap)
硬脂酸钠皂
3) sodium stearoyl lactylate
硬脂酰乳酸钠
1.
It is revealed that the sodium stearoyl lactylate with a chain lenth of 18 carbons is deemed to be the best additive for the steamed bread making;sodium oleic-acyl la.
以馒头的总评分确定作用效果最好的为十八碳链长度的硬脂酰乳酸钠,其次为油酰乳酸钠以及棕榈酰乳酸钠。
4) SSL
硬脂酰乳酸钠
1.
The effect of gums(guar and arabic gum),sodium stearyl l2-lactylate(SSL),diacetyl tartaric acid ester of monoglyceride(DATEM) and citric acid(CA) on viscosity,blue value,water solubility and volume expansion of starch extrudates were studied.
研究了植物胶(瓜尔胶与阿拉伯胶)、硬脂酰乳酸钠(SSL)、双乙酰酒石酸甘油单酯(DATEM)和柠檬酸(CA)对淀粉胶体挤压物的粘度、蓝值、水溶性及膨胀体积的影响。
5) sodium stearoyl-2-lactylate
硬脂酰乳酸钠
1.
Effect of sodium stearoyl-2-lactylate on the quality of dumpling wheat flour;
硬脂酰乳酸钠对饺子粉品质改良效果的研究
2.
Effect of sodium stearoyl-2-lactylate on wheat flour character and baking quality;
硬脂酰乳酸钠对面粉烘焙品质影响效果的验证实验
3.
With the help of the modern fairnograph,extensgraph and amylogragph, determination about character of selenium- richd wheat flour produced in NeHe of Heilongjiang added with emulsifier sodium stearoyl-2-lactylate was carried out.
借助于面团粉质仪、拉伸仪、糊化粘度仪等现代分析仪器,测定了添加乳化剂硬脂酰乳酸钠(sodiumstearoyl-2-lactylate,SSL)的黑龙江省讷河产富硒面粉的品质特性。
6) Sodim stearoyl-2-lactylate
硬脂酰-2-乳酸钠
补充资料：硬脂酸钠
分子式：CH3(CH2)16COONa
CAS号：
性质：白色粉末。有滑腻感及脂肪气味，易溶于热水或热醇，其水溶液因水解而呈碱性，醇溶液为中性。用于电镀中的热处理。
CAS号：
性质：白色粉末。有滑腻感及脂肪气味，易溶于热水或热醇，其水溶液因水解而呈碱性，醇溶液为中性。用于电镀中的热处理。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条