Characterization and bacteriostatic effects of β-cyclodextrin/quercetin inclusion compound nanofilms prepared by electrospinning-Reference-Cited by-同舟云学术

Characterization and bacteriostatic effects of β-cyclodextrin/quercetin inclusion compound nanofilms prepared by electrospinning

Published:2021-02 Issue: Volume:338 Page:127980
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Zhan,Zou Wei,Liu Lingyi^ORCID,Wang Min,Li Fang,Shen Wangyang^ORCID

Funder

Hubei Technological Innovation Special Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

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3. Encapsulation Systems for Antimicrobial Food Packaging Components: An Update;Becerril;Molecules,2020

4. Quercetin/beta-cyclodextrin solid complexes prepared in aqueous solution followed by spray-drying or by physical mixture;Borghetti;AAPS PharmSciTech,2009

5. On the complexation of quercetin with methyl-β-cyclodextrin: Photostability and antioxidant studies;Carlotti;Journal of Inclusion Phenomena and Macrocyclic Chemistry,2010

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