| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1188234 | Food Chemistry | 2007 | 5 Pages |
Abstract
Inclusion complex of astaxanthin with β-cyclodextrin was prepared. The water solubility of the inclusion complex was <0.5 mg/ml, which is better than that of astaxanthin. Large aggregates were observed in the aqueous solution of the inclusion complex. Furthermore, the stability of the inclusion complex against temperature and light was greatly enhanced compared to that of astaxanthin.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Xiaolin Chen, Rong Chen, Zhanyong Guo, Cuiping Li, Pengcheng Li,