Influence of essential oil: cyclodextrin ratio and stirring rate on physicochemical characteristics of orange essential oil: β-cyclodextrin microparticles

Cama, Diana Nolazco; Sánchez-Contreras, Ángeles; Tellez-Monzón, Lena A.; Vargas, Luis Fernando Aragón; Condezo-Hoyos, Luis

doi:10.1080/19476337.2023.2205916

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Influence of essential oil: cyclodextrin ratio and stirring rate on physicochemical characteristics of orange essential oil: β-cyclodextrin microparticles

Cited by 5 publications

References 48 publications

Encapsulation of Bergamot Essential Oil Components in β-Cyclodextrin by Ultrasound-Assisted Co-precipitation Method: Optimization, Characterization, and Antibacterial Activity

Encapsulation of Bergamot Essential Oil Components in β-Cyclodextrin by Ultrasound-Assisted Co-precipitation Method: Optimization, Characterization, and Antibacterial Activity

A comprehensive review of starch-based technology for encapsulation of flavor: From methods, materials, and release mechanism to applications

Application of encapsulated flavors in food products; opportunities and challenges

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