Kinetics and release characteristics of menthyl acetate from its β-cyclodextrin inclusion complex by thermogravimetric analysis-Reference-Cited by-同舟云学术

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Kinetics and release characteristics of menthyl acetate from its β-cyclodextrin inclusion complex by thermogravimetric analysis

Published:2016-02-03 Issue:3-4 Volume:84 Page:219-224
ISSN:1388-3127
Container-title:Journal of Inclusion Phenomena and Macrocyclic Chemistry
language:en
Short-container-title:J Incl Phenom Macrocycl Chem

Author:

Zhu Guangyong,Xiao Zuobing,Zhou Rujun,Zhu Guangxu,Niu Yuwei

Funder

Shanghai Plateau Discipline “Chemical Engineering and Technology (Perfume and Aroma Technology)”

National Natural Science Fund of China

Publisher

Springer Science and Business Media LLC

Subject

Condensed Matter Physics,General Chemistry,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s10847-016-0599-y.pdf

Reference22 articles.

1. Burdock, G.A.: Fenaroli’s Handbook of Flavor Ingredients. CRC Press, Boca Raton (2010)

2. Riachi, L.G., De Maria, C.A.B.: Peppermint antioxidants revisited. Food Chem. 176, 72–81 (2015)

3. Geiss, O., Bianchi, I., Barahona, F., Barrero-Moreno, J.: Characterisation of mainstream and passive vapours emitted by selected electronic cigarettes. Int. J. Hyg. Environ. Health 218, 169–180 (2015)

4. Zhu, G., Xiao, Z., Zhou, R., Yi, F.: Fragrance and flavor microencapsulation tech-nology. Adv. Mater. Res. 535–537, 440–445 (2012)

5. Fernandes, A., Ivanova, G., Brás, N.F., Mateus, N., Ramos, M.J., Rangel, M., de Freitas, V.: Structural characterization of inclusion complexes between cyanidin-3-O-glucoside and β–cyclodextrin. Carbohydr. Polym. 102, 269–277 (2014)

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