Skip navigation
Skip navigation

Effect of Variations in the Fatty Acid Residue of Lactose Monoesters on Their Emulsifying Properties and Biological Activities

Liang, Min-Yi; Banwell, Martin; Wang, Yong; Lan, Ping


Lactose fatty acid esters are high-value-added derivatives of lactose and represent a class of biodegradable, non-ionic, low-molecular-weight surfactants (emulsifiers) that have considerable potential in the food, cosmetic, and pharmaceutical industries. Certain lactose esters have also garnered attention for their biological activities. In this work, we detail syntheses of a homologous series of 6′-O-acyllactose esters of varying alkyl chain length (from 6 to 18 carbons) and report on their...[Show more]

CollectionsANU Research Publications
Date published: 2018
Type: Journal article
Source: Journal of Agricultural and Food Chemistry
DOI: 10.1021/acs.jafc.8b05794


File Description SizeFormat Image
01_Liang_Effect_of_Variations_in_the_2018.pdf2.07 MBAdobe PDF    Request a copy

Items in Open Research are protected by copyright, with all rights reserved, unless otherwise indicated.

Updated:  19 May 2020/ Responsible Officer:  University Librarian/ Page Contact:  Library Systems & Web Coordinator