A forum for researchers, students and applicants in the field of cyclodextrin technology
Developing natural, safe, and biocompatible emulsion stabilizers for highly stable emulsions remains a difficult challenge. In this study, stable nano-scale
Polylactic acid (PLA) and cellulose acetate (CA) as biodegradable polymers are being highly exploited in the development of innovative materials
The application of cyclodextrins in food technology is extensive due to their unique ability to form complexes with many bioactive
CDs can bind to the active site of pancreatic α-amylase and competitively inhibit the enzyme. Adding 0.100 mg CD/mg native
Consumption of pure or flavoured a-CD is becoming a trendy, fashionable custom in Japan. Various products are available in both
Many preparations of maltooligosaccharides have been described in literature, essentially using enzymatic or biotechnological processes. These compounds, derived from starch,
Starches are a major constituent of staple foods and are the main source of energy in the human diet (55-70%).
Plant anthocyanins have widely been employed as natural food colorants. However, their instability restricts many of their applications in food
Conformational search and density functional theory calculations were performed to find the most stable conformation with the lowest complexation energy
The food industry is constantly increasing the number of functional foods in the market to satisfy our demands and, the
