Characterization of an inclusion complex of ethyl benzoate with hydroxypropyl-β-cyclodextrin

Food Chemistry

Volumn 152, Issue , 2014, Pages 140-145

  Yuan, Chao ^a   Lu, Zhifang ^a   Jin, Zhengyu ^b  

^a ANYANG INSTITUTE OF TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Ethyl benzoate; Hydroxypropyl cyclodextrin; Inclusion complex; Molecular modeling; Phase solubility

Indexed keywords

CYCLODEXTRINS; MOLECULAR MODELING;

ETHYL BENZOATE; FREEZE DRYING METHOD; INCLUSION COMPLEX; INCLUSION COMPOUNDS; PHASE SOLUBILITY; PHASE-SOLUBILITY STUDIES; SPECTROSCOPIC FEATURES; STABILITY CONSTANTS;

SOLUBILITY;

2 HYDROXYPROPYL BETA CYCLODEXTRIN; BENZOIC ACID; EXCIPIENT; WATER;

ARTICLE; CHEMICAL STRUCTURE; DRUG ANALYSIS; FREEZE DRYING; INFRARED SPECTROSCOPY; MOLECULAR MODEL; MOLECULAR STABILITY; SOLUBILITY; STOICHIOMETRY; ULTRAVIOLET RADIATION;

ETHYL BENZOATE; HYDROXYPROPYL-Β-CYCLODEXTRIN; INCLUSION COMPLEX; MOLECULAR MODELING; PHASE SOLUBILITY;

BENZENE DERIVATIVES; BETA-CYCLODEXTRINS; CALORIMETRY, DIFFERENTIAL SCANNING; FLAVORING AGENTS; SOLUBILITY; X-RAY DIFFRACTION;

EID: 84890455440     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.139     Document Type: Article

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