Phase solubility studies and stability of cholesterol/β-cyclodextrin inclusion complexes

Journal of the Science of Food and Agriculture

Volumn 91, Issue 14, 2011, Pages 2551-2557

  dos Santos, Cristina ^a   Buera, María P ^a   Mazzobre, María F ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Cholesterol; Cyclodextrin; Phase solubility; Stability constants

Indexed keywords

BETA CYCLODEXTRIN DERIVATIVE; CHOLESTEROL; COORDINATION COMPOUND; FOOD ADDITIVE; LIGAND; PHYTOSTEROL; WATER;

ADSORPTION; ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; DIET SUPPLEMENTATION; DIFFERENTIAL SCANNING CALORIMETRY; FOOD HANDLING; FREEZE DRYING; HEAT; KINETICS; PHASE TRANSITION; SOLUBILITY;

ADSORPTION; BETA-CYCLODEXTRINS; CALORIMETRY, DIFFERENTIAL SCANNING; CHOLESTEROL; COORDINATION COMPLEXES; FOOD ADDITIVES; FOOD HANDLING; FOOD, FORTIFIED; FREEZE DRYING; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; KINETICS; LIGANDS; PHASE TRANSITION; PHYTOSTEROLS; SOLUBILITY; WATER;

EID: 80053919633     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4425     Document Type: Article

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