Comparative Study of the Emulsifying Properties of a Homologous Series of Long-Chain 6′-O-Acylmaltose Esters-Reference-Cited by-同舟云学术

Comparative Study of the Emulsifying Properties of a Homologous Series of Long-Chain 6′-O-Acylmaltose Esters

Published:2018-07-27 Issue:33 Volume:66 Page:8832-8840
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ma Ya-Ru¹,Banwell Martin G.²³^ORCID,Yan Rian¹,Lan Ping¹²^ORCID

Affiliation:

1. Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, China

2. Institute for Advanced and Applied Chemical Synthesis, Jinan University, Zhuhai, 519070, China

3. Research School of Chemistry, Institute of Advanced Studies, The Australian National University, Canberra, Australian Capital Territory 2601, Australia

Funder

Guangdong Science and Technology Department

Ministry of Education of the People's Republic of China

National Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

Guangdong Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b02391

Reference51 articles.

1. Lipase-catalyzed regioselective acylation of sucrose in two-solvent mixtures

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4. The Chemistry of Sucrose

5. Effect of carbohydrate fatty acid esters on Streptococcus sobrinus and glucosyltransferase activity

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