Novel trends in cyclodextrins encapsulation. Applications in food science
Cyclodextrins (CDs) are cyclic oligosaccharides composed of linked glucopyranose subunits. The main property of CDs is that their hydrophobic inner cavity forms inclusion complexes with a wide range of guest molecules, while the hydrophilic exterior enhances CD solubility in water. Because of their...
Guardado en:
| Autores principales: | dos Santos, C., Buera, P., Mazzobre, F. |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_22147993_v16_n_p106_dosSantos |
| Aporte de: |
Ejemplares similares
-
Novel trends in cyclodextrins encapsulation. Applications in food science
Publicado: (2017) -
Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure
por: Mazzobre, M.F., et al. - Trends in food science and technology
-
Encapsulated and powdered foods
por: Onwulata, Charles
Publicado: (2005) -
Encapsulated and powdered foods /
por: Onwulata Charles
Publicado: (2005)