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Título:Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure
Autor:Mazzobre, M.F.; Elizalde, B.E.; dos Santos, C.; Cevallos, P.A.P.; Buera, M.P.
Filiación:University of Buenos Aires, Industry Department, Ciudad Universitaria, Buenos Aires, Argentina
Palabras clave: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
Año:2010
Página de inicio:24
Página de fin:38
DOI: http://dx.doi.org/10.1002/9781444323351.ch2
Título revista:Functional Food Product Development
Título revista abreviado:Funct. Food prod. Dev.
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814051_v_n_p24_Mazzobre

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Citas:

---------- APA ----------
Mazzobre, M.F., Elizalde, B.E., dos Santos, C., Cevallos, P.A.P. & Buera, M.P. (2010) . Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure. Functional Food Product Development, 24-38.
http://dx.doi.org/10.1002/9781444323351.ch2
---------- CHICAGO ----------
Mazzobre, M.F., Elizalde, B.E., dos Santos, C., Cevallos, P.A.P., Buera, M.P. "Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure" . Functional Food Product Development (2010) : 24-38.
http://dx.doi.org/10.1002/9781444323351.ch2
---------- MLA ----------
Mazzobre, M.F., Elizalde, B.E., dos Santos, C., Cevallos, P.A.P., Buera, M.P. "Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure" . Functional Food Product Development, 2010, pp. 24-38.
http://dx.doi.org/10.1002/9781444323351.ch2
---------- VANCOUVER ----------
Mazzobre, M.F., Elizalde, B.E., dos Santos, C., Cevallos, P.A.P., Buera, M.P. Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure. Funct. Food prod. Dev. 2010:24-38.
http://dx.doi.org/10.1002/9781444323351.ch2