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- Xi, Yongkang, et al. Show all 4 Authors
- Journal of agricultural and food chemistry 2018 v.66 no.1 pp. 228-237
- anhydrides; beta-cyclodextrin; chemical structure; contact angle; crystals; emulsifying; emulsions; esterification; hydrophobicity; oils; zeta potential
- ... Cyclodextrins have been proven to form complexes with linear oil molecules and stabilize emulsions. Amphiphilic properties of cyclodextrin particles were modulated through esterification reaction between β-cyclodextrin (β-CD) and octadecenyl succinic anhydride (ODSA) under alkaline conditions. ODS-β-CD particles with degree of substitution (DS) of 0.003, 0.011, and 0.019 were obtained. The introdu ...