| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6404720 | LWT - Food Science and Technology | 2013 | 6 Pages |
Abstract
⺠d-limonene was encapsulated by β-cyclodextrin using the “paste method”. ⺠The moisture adsorption property of β-cyclodextrin was altered by d-limonene. ⺠The encapsulation of d-limonene molecules decreased the moisture adsorption sites. ⺠The encapsulated samples showed a sigmoid type of adsorption behaviour. ⺠The GAB model was determined to be the best moisture adsorption model.
Keywords
Related Topics
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Food Science
Authors
Zhongxiang Fang, Penelope Ruth Comino, Bhesh Bhandari,