Influence of ligand structure and water interactions on the physical properties of β-cyclodextrins complexes

Food Chemistry

Volumn 132, Issue 4, 2012, Pages 2030-2036

  Dos Santos, Cristina ^a   Buera, M Pilar ^a   Mazzobre, M Florencia ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Terpineol; Freeze dried complexes; Hydroxypropyl cyclodextrin; Myristic acid; Physical properties; Water sorption

Indexed keywords

CDS; FREEZE-DRIED COMPLEXES; HYDROCARBON CHAINS; INCLUSION COMPLEX; INNER CAVITIES; LIGAND STRUCTURE; MYRISTIC ACID; NON-POLAR LIGANDS; SORPTION PROPERTIES; STORAGE TIME; TRANSITION VALUES; WATER ADSORPTION; WATER INTERACTIONS; WATER MOLECULE; WATER SORPTION;

ADSORPTION; CYCLODEXTRINS; GLASS TRANSITION; HYDRATES; HYDROCARBONS; LIGANDS; PHYSICAL PROPERTIES; SATURATED FATTY ACIDS;

DEWATERING;

2 HYDROXYPROPYL BETA CYCLODEXTRIN; BETA CYCLODEXTRIN DERIVATIVE; MYRISTIC ACID; TERPINEOL; WATER;

ADSORPTION; CHEMICAL STRUCTURE; COMPLEX FORMATION; CONFERENCE PAPER; ENCAPSULATION; GLASS TRANSITION TEMPERATURE; SOLUBILITY; TIME; WATER ABSORPTION; WATER CONTENT;

EID: 84857064305     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.12.044     Document Type: Conference Paper

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