Preparation, release and physicochemical characterisation of ethyl butyrate and hexanal inclusion complexes withβ- andγ-cyclodextrin-Reference-Cited by-同舟云学术

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Preparation, release and physicochemical characterisation of ethyl butyrate and hexanal inclusion complexes withβ- andγ-cyclodextrin

Published:2015-08-31 Issue:7 Volume:32 Page:711-718
ISSN:0265-2048
Container-title:Journal of Microencapsulation
language:en
Short-container-title:Journal of Microencapsulation

Author:

Zhang Yang,Zhou Yibin,Cao Shengnan,Li Songnan,Jin Shanshan,Zhang Shu

Publisher

Informa UK Limited

Subject

Colloid and Surface Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Pharmaceutical Science,Bioengineering

Link

http://www.tandfonline.com/doi/pdf/10.3109/02652048.2015.1073391

Reference29 articles.

1. A new technique to prevent the main post harvest diseases in berries during storage: Inclusion complexes β-cyclodextrin-hexanal

2. A review on the use of cyclodextrins in foods

3. Factors controlling flavors binding constants to cyclodextrins and their applications in foods

4. Complexation efficiency of cyclodextrins for volatile flavor compounds

5. Cyclodextrins and their uses: a review

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Encapsulation of Biomolecule (Hexanal) Using Multilayer Electrospun Nanofibers (β-Cyclodextrin/PVA/PLGA) for Controlled Release to Extend the Postharvest Shelf Life of Mango Fruits (Alphonso);ACS Agricultural Science & Technology;2024-08-27

2. Probing the interaction between encapsulated ethoxyquin and its β-cyclodextrin inclusion complex with bovine serum albumin;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy;2024-01

3. Biopolymeric formulations as delivery systems in food;Advances in Biopolymers for Food Science and Technology;2024

4. Probing the interaction of tert-butylhydroquinone and its β-cyclodextrin inclusion complex with bovine serum albumin;Journal of Molecular Liquids;2023-08

5. Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications;Frontiers in Nutrition;2023-03-02

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