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

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