Preparation and Characterization of Inclusion Complexes of β-Cyclodextrin and Phenolics from Wheat Bran by Combination of Experimental and Computational Techniques

Bitterness often associated with whole wheat products may be related to phenolics in the bran. Cyclodextrins (CDs) are known to form inclusion complexes. The objective was to form inclusion complexes between β-CD and wheat phenolics. Pure phenolic acids (trans-ferulic acid (FA), caffeic acid (CA), a...

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Detalles Bibliográficos
Autores principales: Simsek, Tuba, Rasulev, Bakhtiyor, Mayer, Christian, Simsek, Senay
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7570723/
https://www.ncbi.nlm.nih.gov/pubmed/32961927
http://dx.doi.org/10.3390/molecules25184275

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7570723/
https://www.ncbi.nlm.nih.gov/pubmed/32961927
http://dx.doi.org/10.3390/molecules25184275

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