Physicochemical properties of catechin/β-cyclodextrin inclusion complex obtained via co-precipitation-Reference-Cited by-同舟云学术

Physicochemical properties of catechin/β-cyclodextrin inclusion complex obtained via co-precipitation

Published:2019-01-01 Issue:1 Volume:17 Page:544-551
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Jiang Longwei¹,Yang Jingde¹,Wang Qian¹,Ren Lili¹,Zhou Jiang¹

Affiliation:

1. Key Laboratory of Bionic Engineering (Ministry of Education), College of Biological and Agricultural Engineering, Jilin University, Changchun, China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/19476337.2019.1612948

Reference42 articles.

1. Characterization of beta-cyclodextrin inclusion complexes containing an essential oil component

2. Intercalation compounds of hydrotalcite-like anionic clays with anti-inflammatory agents, II: Uptake of diclofenac for a controlled release formulation

3. Crystallographic evidence for β-cyclodextrin inclusion complexation facilitating the improvement of antioxidant activity of tea (+)-catechin and (−)-epicatechin

4. Chocolate as a source of tea flavonoids

5. Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlic (Allium sativum) oils in β-cyclodextrin

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