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

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