Synthesis and Characterization of Lactose-Amines with Respect to Oil-in-Water Emulsion Stability
Fatty amines (hexadecyl-amine) can be esterified to lactose via Schiff-base formation at temperatures of 60° C. Extending the time of the reaction results in a darker colored product due to the Maillard reaction. Due to the amphiphilic properties of the lactose-amines, the emulsion stabilization c...
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| Format: | Others |
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DigitalCommons@USU
2008
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| Online Access: | https://digitalcommons.usu.edu/etd/225 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1224&context=etd |