Encapsulation in cyclodextrins to widen the applications of essential oils
Author:
Publisher
Springer Science and Business Media LLC
Subject
Environmental Chemistry
Link
http://link.springer.com/content/pdf/10.1007/s10311-018-0783-y.pdf
Reference122 articles.
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3. Astray G, Gonzalez-Barreiro C, Mejuto JC, Rial-Otero R, Simal-Gándara J (2009) A review on the use of cyclodextrins in foods. Food Hydrocoll 23(7):1631–1640. https://doi.org/10.1016/j.foodhyd.2009.01.001
4. Astray G, Mejuto JC, Morales J, Rial-Otero R, Simal-Gandara J (2010) Factors controlling flavors binding constants to cyclodextrins and their applications in foods. Food Res Int 43(4):1212–1218. https://doi.org/10.1016/j.foodres.2010.02.017
5. Ayala-Zavala JF, Soto-Valdez H, Gonzalez-Leon A, Alvarez-Parrilla E, Martin-Belloso O, Gonzalez-Aguilar GA (2008) Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlic (Allium sativum) oils in β-cyclodextrin. J Incl Phenom Macrocycl Chem 60:359–368. https://doi.org/10.1007/s10847-007-9385-1
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