From Lactose to Alkyl Galactoside Fatty Acid Esters as Non‐Ionic Biosurfactants: A Two‐Step Enzymatic Approach to Cheese Whey Valorization-Reference-Cited by-同舟云学术

From Lactose to Alkyl Galactoside Fatty Acid Esters as Non‐Ionic Biosurfactants: A Two‐Step Enzymatic Approach to Cheese Whey Valorization

Published:2023-01 Issue:1 Volume:88 Page:
ISSN:2192-6506
Container-title:ChemPlusChem
language:en
Short-container-title:ChemPlusChem

Author:

Semproli Riccardo¹,Simona Robescu Marina¹^ORCID,Sangiorgio Sara²^ORCID,Pargoletti Eleonora²^ORCID,Bavaro Teodora¹^ORCID,Rabuffetti Marco²^ORCID,Cappelletti Giuseppe²^ORCID,Speranza Giovanna²^ORCID,Ubiali Daniela¹^ORCID

Affiliation:

1. Department of Drug Sciences University of Pavia Viale Taramelli 12 Pavia I-27100 Italy

2. Department of Chemistry University of Milano Via Golgi 19 Milano I-20133 Italy

Publisher

Wiley

Subject

General Chemistry

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cplu.202200331

Reference56 articles.

1. Production of green surfactants: Market prospects

2. Enzymatic preparation of biosurfactants from sugars or sugar alcohols and fatty acids in organic media under reduced pressure

3. Integrated Process for the Enzymatic Production of Fatty Acid Sugar Esters Completely Based on Lignocellulosic Substrates

4. Current perspective of sustainable surfactants based on renewable building blocks

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