Solid inclusion complexes of vanillin with cyclodextrins: Their formation, characterization, and high-temperature stability

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 21, 2011, Pages 11772-11778

  Kayaci, Fatma ^a   Uyar, Tamer ^a  

^a BILKENT UNIVERSITY   (Turkey)

Author keywords

cyclodextrin; inclusion complex; sustained release; thermal stability; vanillin

Indexed keywords

CDS; COMPLEX FORMATIONS; COPRECIPITATION METHOD; DIFFRACTION PEAKS; DSC STUDIES; FREEZE DRYING METHOD; FTIR; HEADSPACE GC-MS; HIGH TEMPERATURE STABILITY; HIGHER TEMPERATURES; INCLUSION COMPLEX; INCLUSION COMPLEXATION; MOLAR RATIO; NMR STUDIES; PHYSICAL MIXTURES; SOLID INCLUSION COMPLEXES; SUSTAINED RELEASE; VANILLIN; XRD STUDIES;

CYCLODEXTRINS; MELTING POINT; PHASE TRANSITIONS; STOICHIOMETRY; THERMODYNAMIC STABILITY;

COMPLEXATION;

BENZALDEHYDE DERIVATIVE; CYCLODEXTRIN; FLAVORING AGENT; VANILLIN;

ARTICLE; CHEMISTRY; DELAYED RELEASE FORMULATION; HEAT; SOLUBILITY;

BENZALDEHYDES; CYCLODEXTRINS; DELAYED-ACTION PREPARATIONS; FLAVORING AGENTS; HOT TEMPERATURE; SOLUBILITY;

EID: 80455140628     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf202915c     Document Type: Article

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