Crystallisation properties of amorphous cyclodextrin powders and their complexation with fish oil
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-019-03643-7/fulltext.html
Reference32 articles.
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2. Astray G, Gonzalez-Barreiro C, Mejut JC, Rial-Otero R, Simal-Gandar J (2009) A review on the use of cyclodextins in foods. Food Hydrocoll 23:1631–1640. https://doi.org/10.1016/j.foodhyd.2009.01.001
3. Bellitz H, Grosch W, Schieberle P (2009) Food chemistry. Springer, Berlin
4. Bhandari BR, D’Arcy BR, Padukka I (1999) Encapsulation of lemon oil by paste method using beta-cyclodextrin: encapsulation efficiency and profile of oil volatiles. J Agric Food Chem 47(12):5194–5197. https://doi.org/10.1021/jf9902503
5. Cameron-Smith D, Albert B, Cutfield W (2015) Fishing for answers: is oxidation of fish oil supplements a problem? J Nutr Sci 4:1–2. https://doi.org/10.1017/jns.2015.26
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