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

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Detalles Bibliográficos
Autores principales: Mazzobre, M.F., Elizalde, B.E., dos Santos, C., Cevallos, P.A.P., Buera, M.P.
Formato: CHAP
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: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 todo:paper_97814051_v_n_p24_Mazzobre
record_format dspace
spelling todo:paper_97814051_v_n_p24_Mazzobre2023-10-03T16:43:04Z Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure Mazzobre, M.F. Elizalde, B.E. dos Santos, C. Cevallos, P.A.P. Buera, M.P. 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 CHAP info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
Mazzobre, M.F.
Elizalde, B.E.
dos Santos, C.
Cevallos, P.A.P.
Buera, M.P.
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
format CHAP
author Mazzobre, M.F.
Elizalde, B.E.
dos Santos, C.
Cevallos, P.A.P.
Buera, M.P.
author_facet Mazzobre, M.F.
Elizalde, B.E.
dos Santos, C.
Cevallos, P.A.P.
Buera, M.P.
author_sort Mazzobre, M.F.
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
url http://hdl.handle.net/20.500.12110/paper_97814051_v_n_p24_Mazzobre
work_keys_str_mv AT mazzobremf nanoencapsulationoffoodingredientsincyclodextrinseffectofwaterinteractionsandligandstructure
AT elizaldebe nanoencapsulationoffoodingredientsincyclodextrinseffectofwaterinteractionsandligandstructure
AT dossantosc nanoencapsulationoffoodingredientsincyclodextrinseffectofwaterinteractionsandligandstructure
AT cevallospap nanoencapsulationoffoodingredientsincyclodextrinseffectofwaterinteractionsandligandstructure
AT bueramp nanoencapsulationoffoodingredientsincyclodextrinseffectofwaterinteractionsandligandstructure
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