Factors controlling flavors binding constants to cyclodextrins and their applications in foods
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- Type
- article
- Published
- 2010-05-01
- Cited by
- 157
- References
- 70
- OpenAlex
- https://openalex.org/W2021568364
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:95187543
Keywords
Chemistry, Cyclodextrin, Maltol, Eugenol, Geraniol
References
- Industrial Applications of Cyclodextrins.
- Study of the Effects of Cosolvents on the Complexation of β-Cyclodextrin with Alkanols by Calorimetry at 298 K
- Determination of Stability Constants for Alkanol/α-Cyclodextrin Inclusion Complexes using the Surface Tension Method
- Encapsulation and controlled release of food ingredients
- Las ciclodextrinas : características y aplicaciones de la formación de complejos de inclusión
- ?-Cyclodextrin-micelle mixed systems as a reaction medium. Denitrosation ofN-methyl-N-nitroso-p-toluenesulfonamide
- New reversed-phase liquid chromatographic method to detect aflatoxins in food and feed with cyclodextrins as fluorescence enhancers added to the eluent.
- Characterization of Alkane Diol-CD Complexes. Acid Denitrosation of N-Methyl-N-Nitroso-p-Toluenesulphonamide as a Chemical Probe
- A review on the use of cyclodextrins in foods
- Biotechnological applications of cyclodextrins.
- Ultrasonic, density, and potentiometric characterization of the interaction of gentisic and gallic acids with an apolar cavity in aqueous solution
- Improved flavor of navel orange and grapefruit juices by removal of bitter components with .beta.-cyclodextrin polymer
- Catalysis of ester aminolysis by cyclodextrins. The reaction of alkylamines with p-nitrophenyl alkanoates
- Use of cyclodextrins as secondary antioxidants to improve the color of fresh pear juice.
- Cyclodextrins as activator and inhibitor of latent banana pulp polyphenol oxidase.
- Proton NMR Study of α-Cyclodextrin Inclusion of Short-Chain Surfactants
- Relevance of enantiomeric separations in food and beverage analyses
- The role of water release from the cyclodextrin cavity in the complexation of benzoyl chlorides by dimethyl-β-cyclodextrin
- Photochemistry in microheterogeneous systems
- Retention of a European pear aroma model mixture using different types of saccharides.
Cited by
- Nootkatone encapsulation by cyclodextrins: Effect on water solubility and photostability.
- Extruded flour improves batter pick-up, coating crispness and aroma profile.
- CD-MOF-1 Growth on Polysaccharide Gels through Only C2-OH/C3-OH or C5-O/C6-OH Group Formed Four-Coordinated K+ Ions for Developing Porous Biogels.
- Promising applications of cyclodextrins in food: Improvement of essential oils retention, controlled release and antiradical activity.
- Selected applications of cyclodextrin polymers
- Interaction of polyphenol oxidase of Solanum tuberosum with β-cyclodextrin: Process details and applications.
- Optimisation of microencapsulation of turmeric extract for masking flavour.
- New Hybrid Nanomaterial Based on Self-Assembly of Cyclodextrins and Cobalt Prussian Blue Analogue Nanocubes
- Visualization of controlled fragrance release from cyclodextrin inclusion complexes by fluorescence imaging
- Preparation, release and physicochemical characterisation of ethyl butyrate and hexanal inclusion complexes with β- and γ-cyclodextrin
- Inclusion interactions of cyclodextrins and crosslinked cyclodextrin polymers with linalool and camphor in Lavandula angustifolia essential oil
- Application of an inclusion complex for determination of dithianon residues in water and fruits
- Apparent molar volume, compressibility and viscometric studies of sodium dodecyl benzene sulfonate (SDBS) and dodecyltrimethylammonium bromide (DTAB) in aqueous amino acid solutions: A thermo-acoustic approach
- Retention of aroma compounds from Mentha piperita essential oil by cyclodextrins and crosslinked cyclodextrin polymers.
- Cyclodextrin-Based Porous Nanocapsules
- Solubility and Stability of β-Cyclodextrin–Terpineol Inclusion Complex as Affected by Water
- Cosmeceutical active molecules and ethoxylated alkylphenol (Triton X-100) in hydroalcoholic solutions: Transport properties examination
- Comparison of Release Behaviors of Fragrance/Hydroxypropyl-β-cyclodextrin Inclusion Complex and Fragrance Microcapsules
- Physical Approaches to Masking Bitter Taste: Lessons from Food and Pharmaceuticals
- Off-flavour masking of secondary lipid oxidation products by pea dextrin.
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