Structure of Inclusion Complexes of Cyclodextrins with Triglyceride at Vegetable Oil/Water Interface
- 1 May 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (3), 655-656
- https://doi.org/10.1111/j.1365-2621.1992.tb08063.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Emulsifying properties of .ALPHA.-, .BETA.- and .GAMMA.-cyclodextrins.NIPPON SHOKUHIN KOGYO GAKKAISHI, 1991
- Complex formation between di- and monophosphatidylcholines and cyclodextrins in water.CHEMICAL & PHARMACEUTICAL BULLETIN, 1985
- Detection of adulteration of cottonseed oil by gas chromatographyJournal of Oil & Fat Industries, 1974
- Effects of ionizing radiation on some vegetable fatsJournal of Oil & Fat Industries, 1969
- The Association of α- and β-Cyclodextrins with Organic Acids1Journal of the American Chemical Society, 1961