Preparation, characterization, and thermal stability of β-cyclodextrin/soybean lecithin inclusion complex

Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

David Julian McClements, Eric A. Decker · Journal of Food Science · 2000 · 1.3K citations

Agriculture, Chemical Engineering, Food Science +17

The preparation and stability of the inclusion complex of astaxanthin with β-cyclodextrin

Rui Chen, Zhen Guo, Changzhi Li et al. · Food Chemistry · 2006 · 120 citations

Natural Sciences, Biochemistry, Chemistry +7

Lemon Oil to β-Cyclodextrin Ratio Effect on the Inclusion Efficiency of β-Cyclodextrin and the Retention of Oil Volatiles in the Complex

Bhesh Bhandari, Bruce R. D'Arc, Lien Le Thi Bich · Journal of Agricultural and Food Chemistry · 1998 · 120 citations

Agriculture, Food Science, Controlled Release Formulations +11

Soybean lecithin fractionation and functionality

Yingzi Wu, Tong Wang · Journal of the American Oil Chemists Society · 2003 · 106 citations

Agriculture, Biochemistry, Food Science +6

Synthesis and Physicochemical Characterization of Folate−Cyclodextrin Bioconjugate for Active Drug Delivery

Paolo Caliceti, Stefano Salmaso, Alessandra Semenzato et al. · Bioconjugate Chemistry · 2003 · 85 citations

Pharmacy, Biochemistry, Pharmaceutics +16