Preparation and properties of phytosterols with hydroxypropyl β-cyclodextrin inclusion complexes

European Food Research and Technology

Volumn 235, Issue 6, 2012, Pages 1039-1047

  Meng, Xianghe ^a   Pan, Qiuyue ^b   Liu, Yun ^c  

^a ZHEJIANG UNIVERSITY OF TECHNOLOGY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c BEIJING UNIVERSITY OF CHEMICAL TECHNOLOGY   (China)

Author keywords

Hydroxypropyl cyclodextrin (HP CD); Inclusion complex; Intermolecular hydrogen bonds; Phytosterol

Indexed keywords

CRUCIAL PARAMETERS; INCLUSION COMPLEX; INCLUSION FORMATION; INCLUSION REACTION; INTERMOLECULAR HYDROGEN BONDS; MOLAR RATIO; PHYTOSTEROL; PREPARATION AND PROPERTIES; PS CONTENTS; SCANNING SPECTROPHOTOMETERS; WATER SOLUBILITIES;

ALCOHOLS; BIOCHEMISTRY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROGEN BONDS; SCANNING ELECTRON MICROSCOPY; SOLUBILITY;

COMPLEXATION;

EID: 84869500755     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1833-5     Document Type: Article

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