| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541214 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠We study the encapsulation of different ingredients in freeze-dried β-cyclodextrins. ⺠α-Terpineol and myristic acid were selected as models of natural food additives. ⺠Studied cyclodextrins differs in their physical and water sorption properties. ⺠Encapsulation occurred with the displacement of water molecules from the cyclodextrin cavity. ⺠Ligand size and configuration affect encapsulation, water interactions, and complex structure.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Cristina dos Santos, M. Pilar Buera, M. Florencia Mazzobre,