“…From a chemical point of view, alkyl D‐maltosides are stable under neutral and alkaline conditions because they are comprised of bulkier and rigid sugar headgroups and flexible alkyl chain tail groups connected via an ether linkage rather than an ester linkage or an amide linkage (Faramarzi et al, ). Therefore, they have a wide range of applications and development in food, cosmetic, pharmaceutical industries, and scientific research (de Foresta et al, ; Jastrzebska et al, ; Ni et al, ; Pillion et al, ; Raman et al, ; Rifkin et al, ; Santonicola et al, ; Weber and Benning, ; Zhang et al, ). They have been used in drug delivery (Ahmad et al, ), thermal stabilization (Ahmad et al, ), hydrolytic metabolism (Weber and Benning, ), salt tolerance (Zhang et al, ), formation of higher‐ordered structure (Jastrzebska et al, ), co‐immunoprecipitation (Lee et al, ), and structure analysis (Ni et al, ), as well as therapeutic adjuvants (Rifkin et al, ), permeation enhancers (Pillion et al, ), absorption enhancers (Gradauer et al, ), and membrane protein stabilizers against denaturation (Das et al, ; de Foresta et al, ; Jastrzebska et al, ; Klammt et al, ; Newby et al, ; Raman et al, ; Santonicola et al, ; Whorton and MacKinnon, ).…”