Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure

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Detalles Bibliográficos
Publicado:	2010
Materias:	α, β, γ CDs - structure and properties CD complexes - colourless, non-hygroscopic powders CD storage conditions and water adsorption behavior - storing dry formulations CDs hydrophobic and hydrophilic interactions CDs, cyclic oligomers of α-D-glucopyranose - discovery Cyclodextrin inclusion complexes - formation and characterisation Encapsulated nutraceuticals release Food ingredients Nanoencapsulation in amphiphilic cyclodextrins (CD) Retinol-CD complexes - protecting vitamin A content Water adsorption isotherms and relative humidity
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814051_v_n_p24_Mazzobre http://hdl.handle.net/20.500.12110/paper_97814051_v_n_p24_Mazzobre
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_97814051_v_n_p24_Mazzobre
record_format	dspace
spelling	paper:paper_97814051_v_n_p24_Mazzobre2023-06-08T16:37:19Z Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure α, β, γ CDs - structure and properties CD complexes - colourless, non-hygroscopic powders CD storage conditions and water adsorption behavior - storing dry formulations CDs hydrophobic and hydrophilic interactions CDs, cyclic oligomers of α-D-glucopyranose - discovery Cyclodextrin inclusion complexes - formation and characterisation Encapsulated nutraceuticals release Food ingredients Nanoencapsulation in amphiphilic cyclodextrins (CD) Retinol-CD complexes - protecting vitamin A content Water adsorption isotherms and relative humidity 2010 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814051_v_n_p24_Mazzobre http://hdl.handle.net/20.500.12110/paper_97814051_v_n_p24_Mazzobre
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	α, β, γ CDs - structure and properties CD complexes - colourless, non-hygroscopic powders CD storage conditions and water adsorption behavior - storing dry formulations CDs hydrophobic and hydrophilic interactions CDs, cyclic oligomers of α-D-glucopyranose - discovery Cyclodextrin inclusion complexes - formation and characterisation Encapsulated nutraceuticals release Food ingredients Nanoencapsulation in amphiphilic cyclodextrins (CD) Retinol-CD complexes - protecting vitamin A content Water adsorption isotherms and relative humidity
spellingShingle	α, β, γ CDs - structure and properties CD complexes - colourless, non-hygroscopic powders CD storage conditions and water adsorption behavior - storing dry formulations CDs hydrophobic and hydrophilic interactions CDs, cyclic oligomers of α-D-glucopyranose - discovery Cyclodextrin inclusion complexes - formation and characterisation Encapsulated nutraceuticals release Food ingredients Nanoencapsulation in amphiphilic cyclodextrins (CD) Retinol-CD complexes - protecting vitamin A content Water adsorption isotherms and relative humidity Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure
topic_facet	α, β, γ CDs - structure and properties CD complexes - colourless, non-hygroscopic powders CD storage conditions and water adsorption behavior - storing dry formulations CDs hydrophobic and hydrophilic interactions CDs, cyclic oligomers of α-D-glucopyranose - discovery Cyclodextrin inclusion complexes - formation and characterisation Encapsulated nutraceuticals release Food ingredients Nanoencapsulation in amphiphilic cyclodextrins (CD) Retinol-CD complexes - protecting vitamin A content Water adsorption isotherms and relative humidity
title	Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure
title_short	Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure
title_full	Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure
title_fullStr	Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure
title_full_unstemmed	Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure
title_sort	nanoencapsulation of food ingredients in cyclodextrins: effect of water interactions and ligand structure
publishDate	2010
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814051_v_n_p24_Mazzobre http://hdl.handle.net/20.500.12110/paper_97814051_v_n_p24_Mazzobre
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