Characterization of the Supermolecular Structure of Polydatin/6-O-α-Maltosyl-β-cyclodextrin Inclusion Complex-Reference-Cited by-同舟云学术

Characterization of the Supermolecular Structure of Polydatin/6-O-α-Maltosyl-β-cyclodextrin Inclusion Complex

Published:2015-04-27 Issue:6 Volume:80 Page:C1156-C1161
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Liu Benguo¹,Li Yun¹,Xiao Huizhi²,Liu Yonglan²,Mo Haizhen¹,Ma Hanjun¹,Liang Guizhao²

Affiliation:

1. School of Food Science, Henan Inst. of Science and Technology; Xinxiang 453003 People's Republic of China

2. Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing Univ; 400044 People's Republic of China

Publisher

Wiley

Subject

Food Science

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3. A review on the use of cyclodextrins in foods;Astray;Food Hydrocolloid,2009

4. Polydatin: a review of pharmacology and pharmacokinetics;Du;Pharm Biol,2013

5. Characterization of the inclusion complex of zerumbone with hydroxypropyl-β-cyclodextrin;Eid;Carbohyd Polym,2011

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