Effect of Variations in the Fatty Acid Residue of Lactose Monoesters on Their Emulsifying Properties and Biological Activities-Reference-Cited by-同舟云学术

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

Published:2018-11-05 Issue:47 Volume:66 Page:12594-12603
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liang Min-Yi¹^ORCID,Banwell Martin G.²³^ORCID,Wang Yong¹²^ORCID,Lan Ping¹²^ORCID

Affiliation:

1. Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, People’s Republic of China

2. Institute for Advanced and Applied Chemical Synthesis, Jinan University, Zhuhai, Guangdong 519070, People’s Republic of China

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

Funder

Ministry of Education of the People's Republic of China

Ministry of Science and Technology of the People's Republic of China

Government of Guangdong Province

Guangzhou Municipality

Department of Science and Technology of 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.8b05794

Reference50 articles.

1. Use of whey lactose from dairy industry for economical kefiran production by Lactobacillus kefiranofaciens in mixed cultures with yeasts

2. Whey upgrading by enzyme biocatalysis

3. Lactose: Crystallization, hydrolysis and value-added derivatives

4. Lactose esters: synthesis and biotechnological applications

5. Functional food properties of non-digestible oligosaccharides: a consensus report from the ENDO project (DGXII AIRII-CT94-1095)

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