Side chain influencing the interaction between β-cyclodextrin and vanillin

Flavour and Fragrance Journal

Volumn 27, Issue 5, 2012, Pages 378-385

  Zeng, Zhangfu ^a   Fang, Yanxiong ^a   Ji, Hongbing ^b  

^a GUANGDONG UNIVERSITY OF TECHNOLOGY   (China)

^b SUN YAT SEN UNIVERSITY   (China)

Author keywords

Cyclodextrin; Encapsulation; Molecular recognition; P hydroxybenzaldehyde; Vanillin

Indexed keywords

ENCAPSULATION EFFICIENCY; FOURIER TRANSFORM INFRARED SPECTRA; GUEST MOLECULES; HYDROGEN BOND INTERACTION; HYDROPHOBIC CAVITIES; INCLUSION COMPLEX; INTERMOLECULAR INTERACTIONS; METHOXY GROUP; P-HYDROXYBENZALDEHYDE; SIDE-CHAINS; UV-VISIBLE; VANILLIN;

ALDEHYDES; CYCLODEXTRINS; HYDROGEN BONDS; MOLECULAR RECOGNITION; PHENOLS;

ENCAPSULATION;

4 HYDROXYBENZALDEHYDE; ALDEHYDE; BETA CYCLODEXTRIN; VANILLIN;

ARTICLE; CHEMICAL INTERACTION; CONTROLLED STUDY; ENCAPSULATION; FOURIER TRANSFORMATION; HYDROGEN BOND; HYDROPHOBICITY; INFRARED SPECTROSCOPY; MOLECULAR INTERACTION; NUCLEAR MAGNETIC RESONANCE; ULTRAVIOLET RADIATION;

EID: 84865277694     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.3115     Document Type: Article

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