Preparation and characterization of resveratrol/hydroxypropyl-β- cyclodextrin inclusion complex using supercritical antisolvent technology

Journal of Food Process Engineering

Volumn 35, Issue 4, 2012, Pages 677-686

  Zhou, R ^a,b   Wang, F ^a,c   Guo, Z ^b   Zhao, Y L ^b  

^a SHIJIAZHUANG UNIVERSITY   (China)

^b China National Academy of Nanotechnology and Engineering   (China)

^c Heibei Sanyuan Food Ltd   (China)

Author keywords

[No Author keywords available]

Indexed keywords

AQUEOUS MEDIUM; AQUEOUS SOLUBILITY; COMPLEXATION CONSTANTS; DIFFRACTION PEAKS; FT-IR STUDY; INCLUSION COMPLEX; INTERMOLECULAR HYDROGEN BONDS; PHASE SOLUBILITY; RESVERATROL; SUPERCRITICAL ANTISOLVENT PROCESS; SUPERCRITICAL ANTISOLVENTS;

DIFFERENTIAL SCANNING CALORIMETRY; HYDROGEN BONDS; SCANNING ELECTRON MICROSCOPY; SOLUBILITY;

SUPERCRITICAL FLUID EXTRACTION;

EID: 84864276542     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2010.00617.x     Document Type: Article

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