Structure of Inclusion Complexes of Cyclodextrins with Triglyceride at Vegetable Oil/Water Interface
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb08063.x/fullpdf
Reference8 articles.
1. Detection of adulteration of cottonseed oil by gas chromatography
2. Effects of ionizing radiation on some vegetable fats
3. Complex formation between di- and monophosphatidylcholines and cyclodextrins in water.
4. The Association of α- and β-Cyclodextrins with Organic Acids1
5. Emulsifying properties of .ALPHA.-, .BETA.- and .GAMMA.-cyclodextrins.
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