Preparation, physicochemical characterization and release behavior of the inclusion complex of trans-anethole and β-cyclodextrin

Food Research International

Volumn 74, Issue , 2015, Pages 55-62

  Zhang, Wenwen ^a   Li, Xinying ^b   Yu, Taocheng ^a   Yuan, Lun ^a   Rao, Gang ^a   Li, Defu ^a   Mu, Changdao ^a  

^a SICHUAN UNIVERSITY   (China)

^b SOUTHWEST UNIVERSITY FOR NATIONALITIES   (China)

Author keywords

Co precipitation; Inclusion complex; Trans anethole; Cyclodextrin

Indexed keywords

COPRECIPITATION; CYCLODEXTRINS; PRECIPITATION (CHEMICAL); SOLUBILITY;

ANTI-MICROBIAL PROPERTIES; COPRECIPITATION METHOD; FUNCTIONAL INGREDIENT; INCLUSION COMPLEX; PHASE-SOLUBILITY STUDIES; PHYSICO-CHEMICAL CHARACTERIZATION; PHYSICO-CHEMICAL STABILITY; TRANS-ANETHOLE;

COBALT COMPOUNDS;

EID: 84928678393     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.04.029     Document Type: Article

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