2020
DOI: 10.1016/j.colsurfa.2020.125525
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Physicochemical, foaming and biological properties of lowly irritant anionic sugar-based surfactants

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Cited by 9 publications
(3 citation statements)
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“…Carbohydrate-based surfactants can also be prepared via chemical synthesis from monosaccharides isolated from biomass. The commercial production of carbohydrate-based surfactants started in the 1980s and is mostly based on sucrose and glucose derivatives. Much less is known about surfactants derived from l -Ara and d -GalA, monosaccharides that can be obtained from SBP in bulk quantities without direct competition with food production. ,, …”
Section: Introductionmentioning
confidence: 99%
“…Carbohydrate-based surfactants can also be prepared via chemical synthesis from monosaccharides isolated from biomass. The commercial production of carbohydrate-based surfactants started in the 1980s and is mostly based on sucrose and glucose derivatives. Much less is known about surfactants derived from l -Ara and d -GalA, monosaccharides that can be obtained from SBP in bulk quantities without direct competition with food production. ,, …”
Section: Introductionmentioning
confidence: 99%
“…As green and biodegradable natural compounds, 20 sugars are frequently used to prepare sugar-based surfactants. Up to now, many commercially available sugar-based surfactants, like APG, 21 AEG, 22 SE, 23 MEGA-12, 24 and newly designed surfactants, such as DDM, 25 GlcNC12S, 26 GlcCC12S, 26 OBTG, 27 and ALA 14, 28 have been developed. Malik and co-workers reported the oxidation of citric acid by MnO 4 − with the assistance of biocompatible natural sugar-based surfactant crocin.…”
Section: Introductionmentioning
confidence: 99%
“…In addition, aldonamides have been described as intermediates for the synthesis of glycoconjugates, evaluated as glucose-sensing materials [13], or for the synthesis of neo-glycoconjugates [14][15][16][17]. For several years, our group has been involved in the design of N-alkylaldonamides and their derivatives as sugar-based surfactants [18][19][20].…”
Section: Introductionmentioning
confidence: 99%