Formation and stabilization mechanism of β-cyclodextrin inclusion complex with C10 aroma molecules

Author:

Deng ChangyueORCID,Cao Chuan,Zhang Yingying,Hu Jingwei,Gong Yongqiang,Zheng Mingming,Zhou Yibin

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. Characterization of beta-cyclodextrin inclusion complexes containing an essential oil component;Abarca;Food Chemistry,2016

2. Complexation with starch for encapsulation and controlled release of menthone and menthol;Ades;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2012

3. Absolute Alchemical free energy calculations for Ligand binding: A Beginner's Guide;Aldeghi,2018

4. Computational insights about the dynamic behavior for the inclusion process of deprotonated and neutral aspirin in β-cyclodextrin;Bezzina;Journal of Inclusion Phenomena and Macrocyclic Chemistry,2018

5. Characterization of tea tree essential oil and large‐ring cyclodextrins ( CD9 – CD22 ) inclusion complex and evaluation of its thermal stability and volatility;Cao;Journal of the Science of Food and Agriculture,2020

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