Surface rheological properties of sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric esters of mono (and di)glyceride (DATEM) surfactants after a mechanical surface treatment in relation to their bread improving abilities.

J.J. Kokelaar, J.A. Garritsen, A. Prins

    Research output: Contribution to journalArticleAcademicpeer-review

    40 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)69-77
    JournalColloids and Surfaces. A: Physicochemical and Engineering Aspects
    Publication statusPublished - 1995


    • Bread dough
    • Emulsifiers
    • Surface theology

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