1Dipartimento di Ingegneria Chimica e Alimentare, Università di Salerno, Via Ponte Don Melillo, 84084 Fisciano (SA), Italy. ereverchon@unisa.it
Supercritical Assisted Atomization successfully micronized alpha-cyclodextrin and hydroxypropyl-beta-cyclodextrin into spherical microparticles. This advanced technique produced amorphous cyclodextrin powders with controlled particle sizes, overcoming traditional micronization limitations.
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