The preparation and stability of the inclusion complex of astaxanthin with β-cyclodextrin

Food Chemistry

Volumn 101, Issue 4, 2007, Pages 1580-1584

  Chen, Xiaolin ^a,b   Chen, Rong ^c   Guo, Zhanyong ^a,b   Li, Cuiping ^a,b   Li, Pengcheng ^a  

^a INSTITUTE OF OCEANOLOGY   (China)

^b UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

^c OCEAN UNIVERSITY OF CHINA   (China)

Author keywords

Cyclodextrin; Astaxanthin; Inclusion complex; Stability

Indexed keywords

ASTAXANTHIN; BETA CYCLODEXTRIN;

AQUEOUS SOLUTION; ARTICLE; COMPLEX FORMATION; LIGHT; MOLECULAR STABILITY; SOLUBILITY; SYNTHESIS; TEMPERATURE SENSITIVITY;

EID: 33947307760     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.04.020     Document Type: Article

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