Pressurized hot water to improve complexation
This study introduces an integrated, green solubilization strategy by combining pressurized hot water (PHW) treatment with β-cyclodextrin (βCD) complexation to
Category: Food
A Cyclodextrin Surprise in a Japanese Supplement
While browsing products in Japan, I came across an interesting dietary supplement marketed by the Noguchi Medical Research Institute. At
Comparative Study of Nanosuspensions for Acetogenins Delivery
Researchers in Mexico compared two food-grade nanosuspension formulations for oral delivery of acetogenins (ACGs), a potent but poorly soluble class
Cyclodextrin Produced In situ: Rethinking Oat Milk Design for Better Performance
For years, oat milk has been one of the most successful plant-based dairy alternatives, winning over consumers with its creamy
Structural diversity of cyclodextrin metal-organic frameworks enables their diverse applications
Cyclodextrin-based metal-organic frameworks (CD-MOFs) constitute a distinctive family of porous solids that combine the modularity of coordination networks with the
Thermodynamic and Molecular Modeling Study of the Veratric Aldehyde/β-Cyclodextrin Inclusion Complex and Its Inhibitory Effect on Polyphenoloxidase
Researchers in Argentina 🇦🇷 combined molecular modeling and experiments to study the inclusion of veratric aldehyde in β-cyclodextrin. The complex
Pufferfish (fugu) sushi wih CD-stabilized sauce
In the world of Japanese culinary culture, few ingredients carry as much mystique as fugu, the infamous pufferfish delicacy known
Innovations in Food Science and Human Nutrition
The 11th Edition of Innovations in Food Science and Human Nutrition (IFHN-2026) conference is scheduled to take place on July
Cyclodextrins open way for aqueous extraction of phlorotannins producing extracts with improved stability during gastrointestinal transit
Phlorotannins have gained significant attention as functional supplements because of their potential bioactive and functional properties. Phlorotannins are, however, highly
Alpha-Cyclodextrin to improve grape must fermentability through its detoxifying effect on medium-chain fatty acids
Yeasts need to incorporate unsaturated fatty acids (UFA) into their membranes to maintain fluidity during low-temperature fermentation. .In typical white wine